Life Food

Anika Rheaume eats a Grilli cheese sandwich named for Toronto Blue Jays pitcher Jason Grilli prior to a Toronto Blue Jays baseball game in Toronto, Friday, April 28, 2017. (Fred Thornhill/The Canadian Press via AP)

New and exotic eats at MLB ballparks

Forget about hot dogs, peanuts and Cracker Jacks. Major League Baseball parks are upping their game at stadium concession stands this season and offering everything from grasshoppers, raw cookie dough and other food mashups.

A Freshii staff serves a customer at shop in London, Ont. on November 6, 2015. Derek Ruttan/The London Free Press/Postmedia Network

Freshii in hot water for not posting calorie info

TORONTO — The Ontario government says it has advised local public health units to inspect Freshii restaurants due to concerns they are not complying with a regulation that requires them to display calories on their menus.

(Getty Images)

Millennials seeking microdistilled spirits

TORONTO — A boom in craft distilling in the United States and increasing demand from curious millennials acquiring a palate for well-made spirits have inspired a burgeoning microdistillery scene in Canada, with at least 100 upstart companies now operating across the country.

(Courtesy Dine & Fash)

Three recipes to celebrate BLT month

We're in the midst of BLT celebrations - April's the official month to commemorate this iconic sandwich, a masterpiece of simplicity when you consider it's basically bread, bacon and lettuce.

In this March 1, 2017, photo, chef Miguel Navarro inspects a Le Bleu hamburger, made with caramelized onions and blue cheese on top of portobello mushroom and lettuce, at the Atlas Meat-Free Delicatessen in Miami. When Ryan Bauhaus first started experimenting with faux meats, he fixated on recreating that subtle blood taste, settling on a tomato paste blend to mimic the acidic, iron flavor. The fatty part of meat was also not to be forgotten. Bauhaus boiled down mushrooms until he got the desired gelatinous, rubbery fat found on the back of a roast. (AP Photo/Alan Diaz)

Plant butchers use classic techniques on veggies

MIAMI — When Ryan Bauhaus first experimented with faux meats, he fixated on recreating that taste of blood, settling on a tomato paste blend to mimic the acidic, iron flavour. For the fat, Bauhaus boiled down mushrooms until he got the desired texture similar to the fat cap on a roast.

Food Network star and Eat St. host James Cunningham. (Handout)

Grilled cheese greatness

We're giving you ample notice that National Grilled Cheese Day is coming up next Wednesday, April 12 - a day to celebrate this humble fare whose history dates back to the early 1900s, later becoming part of the menu on many a WWII navy ship, where slices of cheese were smacked between bread and grilled into ooey-gooey goodness.

Eric Carter, of Orillia, offers up plenty of maple syrup on Maple Fool's Day at the Barrie Farmers' Market at City Hall on Saturday.

April Fool's sweetness

Eric Carter, of Orillia, offers up plenty of maple syrup on Maple Fool's Day at the Barrie Farmers' Market at City Hall on Saturday.

(Getty Images)

Make it with mushrooms!

Lately, I've been into the 'shrooms. In salads, pastas, soups, even chili, where typically mushrooms are the last guest invited to the dance. My favourite go-to comfort dish is a creamy mushroom risotto with arborio rice. Yum.