Dispension Industries Inc. has developed facial recognition, identification technology that should allow them to crack open a beer kiosk dynasty.

Saltwire's Mark DeWolf celebrates Malbec on Malbec World Day with inspired beef dishes.

Struggling for a mid-week meal that's equal parts simple and equal parts delicious. Resident foodie Mark DeWolf serves up three pasta recipes.

Nova Scotian foodies are set to welcome Calgary based Chef Darren MacLean, who owns three of Canada's Top 100 Restaurants to Fox Harb'r Resort.

Our cookbook of the week is Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine by Calgary-born, San Francisco-based chef and registered dietitian Micah Siva. Jump to the recipes: savoury pulled mushroom and tofu ...

Coffee shops charging more for plant-based milk is par for the course. At Starbucks, for example, if you order a latte made with oat milk instead of dairy, you can expect to pay a whole dollar more ($6.45 instead of $5.45) for the smallest size.

From the “ scrappy cooking ” movement to rescue apps that save money and divert perfectly good items from the garbage can, food waste is a hot topic. As the findings of the recently released UN Food Waste Index Report 2024 make ...

Our cookbook of the week is Cook with Confidence by Moncton-based chef and TV host Dennis Prescott. Jump to the recipes: baked oysters with garlic butter and Parmesan pangrattato, creamed lobster dip and smoky lime ...

Saltwire's Mark DeWolf crafts a spring pasta dish blending the creaminess of avocado, the spicy and herbal character of arugula with shrimp.

It's time to toast Benjamin Bridge as they celebrate the seventeenth anniversary of Nova 7 and their recent B Corp certification.