Tools and Techniques

  • bread cloche

Under the dome

By |October 28th, 2023|0 Comments

The harvest season has us thinking about baking. As the days crispen and nights lengthen, those of us in the Northern hemisphere begin to seek solace indoors. And is there a more comforting food [...]

  • Danish dough whisk

It’s the little things

By |October 16th, 2023|0 Comments

An Ode to Bread The harvest season has us thinking about baking. As the days crispen and nights lengthen, those of us in the Northern hemisphere begin to seek solace indoors. And is there [...]

  • serrated bread knives

Living on the (serrated) edge

By |September 21st, 2023|0 Comments

An Ode to Bread The harvest season has us thinking about baking. As the days crispen and nights lengthen, those of us in the Northern hemisphere begin to seek solace indoors. And is there [...]

Design your Platter

By |May 5th, 2023|0 Comments

For some, a serving platter or charcuterie board is a quick-and-easy thing to throw together for guests. For others, it's an anxiety-inducing foray into a multitude of choices and artistic presentation that can [...]

  • ruff puff pastry

Rough Puff Pastry

By |July 23rd, 2022|1 Comment

Almost all my favourite desserts involve pastry: my mother’s apple pie with its crisp shortcrust; cream-filled, chocolate-covered choux pastry buns; the simplicity of tarte citron with melt-in-the-mouth buttery pâte sucrée and the crisp, delicate [...]

  • fresh berries

What to do with soft berries

By |July 12th, 2022|0 Comments

Fresh Market Pro Tip - Berries I freeze berries of all kinds, especially when they are a tad past their prime and then cook them all together to make a fruit sauce for topping [...]

  • honey cake colours

Honey Butter Cake

By |October 11th, 2021|0 Comments

Story and photos by Nyakong Yang, Yang Confections Since we’re celebrating honey this month, we’ve recruited a set of sweet siblings to help us with our harvest issue Masterclass. Nyakong (20) and Kuerengke (14) [...]

  • smoked brisket

Barbecue 104: Technique

By |May 19th, 2021|2 Comments

Master of the Pit: Barbecue Technique First, remember two things: low and slow. Barbecue uses low temperatures to achieve outrageous flavour and texture. Tenderness is a result of time and temperature breaking down the [...]

  • barbecue

Barbecue 103: Wood and Spices

By |April 15th, 2021|1 Comment

Up in Smoke: What about the wood? The distinction between hard and soft woods is critical. Soft woods, like pine, tend to burn quickly with a lot of heat and produce an acrid smoke. [...]

  • barbecue tools

Barbecue 102: The Tools of the Trade

By |March 19th, 2021|1 Comment

By Dan Domanko There are thousands of patents for barbecue equipment. Generally, equipment used for barbecuing is referred to either as a smoker or a pit. Some equipment requires your full attention, others do [...]

  • ramen

Ramen

By |February 25th, 2021|0 Comments

Story by Chefs Kaede Hirooka and Jonathan Chung, Respect the Technique As the cold winter months of Alberta drag on, nothing beats a steaming hot bowl of Ramen to warm you up. We have [...]

  • barbecue tips and tricks

Barbecue 101: Grilling vs Barbecuing

By |February 15th, 2021|3 Comments

By Dan Domanko Three sweeter words have never been spoken on a sunny summer afternoon: I’m barbecuing today. You know you’re in for a delicious meal, but did you know that what you’re probably [...]

  • Savour Calgary 2019 Holiday Gift Guide

Holiday Gift Guide 2019

By |November 13th, 2019|2 Comments

By Wanda Baker and Tom Firth Create your own chocolate bar With one Master Chocolat store already in Marda Loop and a second in the works for South Calgary, fourth-generation [...]