Food Bytes

Food Bytes says goodbye

Thu, 10 Mar 2011 14:01:07 -0500

A look at how the Food Bytes blog started -- and a farewell from the crew. This is our last post.

The beauty of baking

Thu, 20 Jan 2011 11:58:31 -0500

I consider myself a cook, not a baker. But I have a niggling feeling that's about to change.

New year, new resolutions

Wed, 12 Jan 2011 12:52:47 -0500

The shop where I buy chicken ran out last weekend. Well, not completely: there were a few whole birds, some marinated segments and a few lonely boneless, skinless thighs kicking around. But the usual giant mountain of chicken breasts was gone.

Chocolate genetics

Fri, 31 Dec 2010 11:51:20 -0500

Hershey and Mars are engaged in a battle to unlock the genetic secrets of the cacao tree

Stove top fires

Wed, 01 Dec 2010 13:13:03 -0500

P.E.I.’s fire marshal is excited about a new product he believes could save lives.

Trimming down high cholesterol

Mon, 22 Nov 2010 13:14:10 -0500

Isn't it always the case that once you're personally connected to something, you start noticing stories about it cropping up everywhere? For me, it's high cholesterol - recently diagnosed in several of my family members.

Tim Hortons gets it right

Thu, 18 Nov 2010 13:00:13 -0500

There are so many things that could have gone wrong with Tim Hortons oatmeal, but none of it did.

Canadian Culinary Book Awards

Mon, 08 Nov 2010 13:28:20 -0500

Typically timed to coincide with the start of the Royal Agricultural Winter Fair (now underway at Toronto's Exhibition Place), organizers of the Canadian Culinary Book Awards have announced the winners of the 13th annual edition.

News round-up: Frankenfish, food courts, food crises and a freakishly large worm

Tue, 26 Oct 2010 10:50:54 -0500

Our tech writer at CBC.ca, Pete Nowak, talks with John Buchanan, director of research and development for AquaBounty, in a Q&A about the company's new breed of salmon that have been genetically engineered to grow faster. Buchanan addresses consumers' concerns about genetically modified foods, regulatory hurdles the company is trying to clear, and the state of biotech research.

Are you man enough for this sandwich?

Tue, 19 Oct 2010 10:24:57 -0500

"Big bun, puny chicken." What are these guys really talking about?

Losing a shortcut to tasty pastry

Thu, 07 Oct 2010 12:47:34 -0500

Early last summer, I had a glut of cherries from my backyard tree and was looking for ideas to use them. Pie seemed obvious, but my pastry skills leave something to be desired. Hearing my lament, a friend suggested a cheat called Robin Hood Flaky Pie Crust Mix.

Pink chicken goo

Tue, 05 Oct 2010 16:11:50 -0500

It looks like soft ice cream or plastic foam. But the above photo showing a thick stream of bubble-gum pink goo spiralling out of a machine is apparently of mechanically separated chicken.

But what does that mean?

Scratching the itch for a taste of turkey

Tue, 05 Oct 2010 08:46:46 -0500

Expectation and tradition can play a big part of special occasion eating -- one might expect a slice of cake (or perhaps a cupcake or equivalent) on one's birthday, for instance. For me, holidays definitely inspire food expectations, like roast turkey or spiced pumpkin pie.

Poisoning the system

Fri, 24 Sep 2010 10:41:14 -0500

The gigantic egg recall in the United States raises interesting questions about both public policy and personal choice.

Label lingo - what's in it?

Thu, 09 Sep 2010 11:33:15 -0500

For the consumer curious about modified milk ingredients, puzzled about food colouring, and concerned about hydrogenated palm oils, we've put together a new feature that examines the lists of ingredients for different products.