What would you say if I told you I made doughnuts twice in one week? Well, I did, and there aren't any left. The coffee-glazed were the ...

You may want to grab some of that leftover Easter chocolate before starting to read this post - or not. Chances are your Cadbury eggs will p...

...Continuing from Part 1. Not everyone understands Martin Picard's food. It's bold and brash, gutsy--and sometimes even guts themse...

I'd love to start this post with a brief introduction to who exactly Martin Picard is and why some 20 local food bloggers were freakin...

This could very well be the unofficial start to my holiday baking . Although all future baking is at the mercy of our move and me getting m...

I love May for so many reasons; watching the tulips waving from their beds, receiving Mother's Day construction paper cards, celebrating...

This post is continued from Sugaring Off Part I ... In an interview with the National Post, world-renowned Montreal chef Martin Picard cal...

We can smell the maple syrup as soon as we step out of the car. I can see smoke rising up out of the trees and the sun warms my face. I leav...