While the changes in Toronto’s restaurants continued in post-war Toronto, a quiet revolution was happening. Canadian immigrants (and their descendants) were championing the way Canadians cooked at home. For generations, they had been using fresh ingredients and cooking their incredible food without pretention. Their influence...

Chemist/Chef Kaya Ogruce shares tips and secrets on using garlic in desserts. Located in the Speakers' Corner at Toronto Garlic Festival. Go to Festival Schedule. Born in Istanbul, Turkey, a city at the intersection of eastern and western culture, Kaya came to Canada in 2002 to study...