By Jessica Wong, CBCNews.ca

Faced with some antipasto remains after a dinner this week, my partner suggested we make one of his favourite pasta dishes the next day: spaghetti alla puttanesca. "What does it mean, anyway?" he asked.

I gladly launched into one of the myriad tales purported to tell the back-story of this simple, but flavourful pasta dish apparently devised out of bits and bobs in an Italian kitchen for those busy ladies of the night.

By Elizabeth Bridge, CBC Digital Archives

Baking is something I've always done for one of two reasons: because I need to (I've agreed to bring cheesecake to a potluck, or I must be sure exactly what's in my morning muffin) or because I want to (I came across an appealing bread recipe, or I just felt like making cookies).

By Kevin Yarr, CBCNews.ca

In a move towards teaching healthy eating habits, deep fryers are coming out of schools on P.E.I., but surely we could go a step further than this.

By Andrea Chiu, CBC Radio Digital

When my parents first moved from Hong Kong to Canada in the late 1970s there were only a few restaurants and cafes offering Chinese food. Still, I grew up with a childhood rich with congee, dim sum and windows of hanging roasted animals -- faces and all.

By Andree Lau, CBCNews.ca

With recent news that the number of hungry people in the world could soon hit a record one billion, a couple of campaigns here in Canada to help combat hunger caught my eye.

By Jessica Wong, CBCNews.ca

After a busy weekend of Thanksgiving dinners, refrigerators across Canada are probably looking similar right now: filled with bits and pieces of turkey, a handful of crudités, a jar of gravy and perhaps a casserole, a small vat of mashed potatoes or some veggie dish.

By Tara Kimura, CBCNews.ca

For those who may have missed it, earlier this week we posted Shaun Smith's Cookbook Club on harvest-inspired recipes. Smith looks at recipes from food columnist Mark Bittman and chefs Jeff Crump and Jean-Pierre Challet.