Food writer Molly Watson dispels any illusions people might have about making nachos. For the record, using cheese sauce and a microwave are fatal errors. Her method only takes a few minutes, and you get crunchy nachos with flavor in every bite rather than a soggy, inconsistent mess. Find inspiration for your next nachos feast with these recipes and ideas.
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.