by Jessica Wong, CBCNews.ca

It could be the weather, or maybe all the lead-up to the Super Bowl, but I've had chili on the brain.

It's unavoidable, really, as newspapers, magazines and websites have been plastered with artfully styled bowls of the steaming and delicious concoction.

By Andree Lau, CBCNews.ca

(Courtesy Aster Setiadi)

I couldn't decide what to write about this week, so I figured we'll go for variety since someone did say it's the spice of life.

Not content with nourishing customers with sustainable and fresh, in-season food, Blink bistro installed a "full spectrum light bath" this week in its modern space in downtown Calgary...

Just in time for the Super Bowl, there's a new recipe sweeping the internet and it's called the Bacon Explosion. It's not a misnomer...

And a mom who turns school lunches into a work of art every day!

By Tara Kimura, CBCNews.ca

Banquet hall feast or cozy family get-together? Stuffed or slim red envelope? These are some questions Canadians considered leading up to Chinese New Year's.

by Kevin Yarr, CBCNews.ca

One of the scary things about recessions is how they have a tendency to spiral downward. For an illustration of this, consider P.E.I.'s lobster industry.

by Jessica Wong, CBCNews.ca

I'm one of the unlucky Canadians who got a flu shot and STILL contracted the flu this season. In my achy, fevered, sneezing, coughing state, I came to a conclusion: nothing works, despite the flood of food-related home remedies that turned up in my email and Facebook inboxes.

By Tara Kimura, CBCNews.ca

At a tailgate party next week celebrating the U.S. Presidential inauguration, American guests at the Canadian Embassy will nosh on the crispy, sweet, deep-fried goodness that is the BeaverTail.

by Kevin Yarr, CBCNews.ca

Making my first pot of coffee after Christmas with my new coffee grinder I was amazed at how much better it tasted. The grinder was a step or two up from my old model, but could a more even grind really make that much of a difference?

by Amber Hildebrandt, CBCNews.ca

As soon as I arrived in frigid Manitoba for the holidays, my grandmother handed me two volumes of a cookbook and history of Mennonite cuisine.

But the day before I left, she gave a tiny bag full of something much more valuable to the actual consumption of the cuisine — baking ammonia.

By Elizabeth Bridge, CBC Digital Archives writer

In the great Roald Dahl book Charlie and the Chocolate Factory, one of the constants of Charlie Bucket's life is the pot of cabbage soup forever bubbling away on the stove. As a child scarcely able to conceive of a more unpleasant supper, I asked my mother why Charlie's family ate it all the time.