Culinary and Baking

Please review each article prior to use: grade-level applicability and curricular alignment might not be obvious from the headline alone.

The Canadian Food Inspection Agency is recalling more pistachio-containing products as part of an ongoing salmonella investigation. The Canadian Food Inspection Agency in Ottawa is shown on Wednesday, June 26, 2019.THE CANADIAN PRESS/Sean Kilpatrick

Peace by Chocolate and NuttyHero products added to pistachio recall due to salmonella

Nicole Ireland, The Canadian Press 2 minute read Preview

Peace by Chocolate and NuttyHero products added to pistachio recall due to salmonella

Nicole Ireland, The Canadian Press 2 minute read Saturday, Jan. 3, 2026

TORONTO - The Canadian Food Inspection Agency has added several Peace by Chocolate and NuttyHero products to its ongoing recall of pistachios possibly contaminated with salmonella.

The latest recall published Friday includes Peace by Chocolate bars and assorted chocolates sold across Canada.

They may have been sold individually or as part of a variety pack.

The affected products include Dubai Style Chocolate Pistachio and Kunafa Bar, The Peace Maker Specialty Bars, Trans Canada Trail — Peace Seeker, the Classic Box, the Proudly Canadian box and assorted filled chocolates.

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Saturday, Jan. 3, 2026
Popoy’s offers three flavours: original, hot honey and the new ‘everything bagel.’ (Mikaela MacKenzie / Free Press)
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Filipino-style fried-chicken biz off to a sizzling start

David Sanderson 7 minute read Preview
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Filipino-style fried-chicken biz off to a sizzling start

David Sanderson 7 minute read Friday, Jan. 2, 2026

Before we begin, John Tadeo wants to make it abundantly clear that Popoy’s, the tag he and his girlfriend Patricia Santiago settled on for their Filipino-style fried-chicken biz, isn’t a play on an international fried-chicken chain that bears the name of a certain, spinach-loving sailor-man.

When Tadeo was a youngster growing up in the Philippines, his paternal grandmother never called him anything but Popoy, a derivative of Popo, which is Tagalog for little boy or child. His parents continue to address him by that term of affection to this day, so last winter, when he and Santiago were tossing around potential names for their fledgling enterprise, they agreed Popoy’s Golden Chicken had a better ring to it than John’s or Patricia’s.

“I guess if somebody associated with Popeyes (Louisiana Kitchen) ever tells us we can’t call ourselves (Popoy’s), we’d probably just change it to Poy’s,” Tadeo says, standing next to Santiago in the commercial kitchen at Riverview Community Centre, where they accept pickup orders on a regular basis, usually every other weekend.

“But since Popoy is my name, I’m not sure what argument they’d have.”

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Friday, Jan. 2, 2026
Ruth Bonneville / Free Press Health, sustainability and kindness to animals are some of the reasons Debbie Wall (from left), Jahzara MacDougall and Randy Tonnellier practise veganism.
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During World Vegan Month, vegans across generations share their reasons for embracing the lifestyle

Janine LeGal 6 minute read Preview
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During World Vegan Month, vegans across generations share their reasons for embracing the lifestyle

Janine LeGal 6 minute read Saturday, Nov. 15, 2025

November is World Vegan Month, an event celebrated worldwide to shine a light on what it means to be vegan.

The U.K.-based Vegan Society defines veganism as: “a philosophy and way of living which seeks to exclude — as far as is possible and practicable — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment.”

In other words, vegans are fully plant-powered.

While veganism was once considered an option from the fringes, it’s now much better recognized, discussed and practiced by old and young, famous and not.

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Saturday, Nov. 15, 2025
FILE - A kid carves a pumpkin on the front porch of her home Oct 20, 2023, in Auburn, Maine. (Andree Kehn/Sun Journal via AP, File)

Halloween pumpkin waste is a methane problem, but chefs and farmers have solutions

Kiki Sideris, The Associated Press 5 minute read Preview

Halloween pumpkin waste is a methane problem, but chefs and farmers have solutions

Kiki Sideris, The Associated Press 5 minute read Tuesday, Oct. 28, 2025

Don’t let your Halloween pumpkin haunt the landfill this November.

More than 1 billion pounds (454 million kilograms) of pumpkins rot in U.S. landfills each year after Halloween, according to the Department of Energy.

Yours doesn’t have to go to waste. Experts told us your pumpkins can be eaten, composted or even fed to animals. Here’s how.

Cooking with pumpkin waste

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Tuesday, Oct. 28, 2025
MIKAELA MACKENZIE / FREE PRESS Chris Holbrow at his new Forgotten Flavours location on Corydon on Monday, Nov. 18, 2024. The Niverville-based bakery is opening in Winnipeg (where the Pennyloaf Bakery used to be) on Tuesday. For biz story. Winnipeg Free Press 2024

Forgotten Flavours Artisan Bakery fills Pennyloaf void on Corydon

Gabrielle Piché 5 minute read Preview

Forgotten Flavours Artisan Bakery fills Pennyloaf void on Corydon

Gabrielle Piché 5 minute read Monday, Nov. 18, 2024

After nearly a year, the smell of fresh bread will once again fill a Corydon Avenue bakery.

The sign out front no longer reads “Pennyloaf Bakery,” and the staff inside are no longer employed by former clothing mogul and entrepreneur Pepper Foster.

Instead, an emblem for Forgotten Flavours Artisan Bakery faces passersby. Owners Chris and Maria Holbrow busy themselves inside 858 Corydon Ave., preparing for the Winnipeg shop’s first day open Tuesday.

“We’re trying to complement the space and ensure that we can fill a void that was very sad to see go,” Chris Holbrow said. “We have a great product to offer.”

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Monday, Nov. 18, 2024
JOHN WOODS / WINNIPEG FREE PRESS Rachel Nedelec, owner of Flour & Flower bakery, is opening her first storefront location on Waterloo Street next week. The company’s creations were included in Grammy Awards gift bags this year.

Flour & Flower plants roots with Waterloo Street location as demand for unique cakes, cookies decorated with edible flowers grows

Gabrielle Piché 4 minute read Preview

Flour & Flower plants roots with Waterloo Street location as demand for unique cakes, cookies decorated with edible flowers grows

Gabrielle Piché 4 minute read Saturday, Sep. 30, 2023

Rachel Nedelec’s baking has reached the Grammys and Australia, an international fashion house and at least one yoga studio.

Next week, Flour & Flower will have a permanent home — its first brick-and-mortar bakery.

“I said, ‘I want it, I need it, this is my space,’” Nedelec recounted, laughing.

She and her real estate agent had heard the spot at 530 Waterloo St. was coming available. It was déjà vu: Nedelec first toured the site in early 2020, when her business was not yet half a year old.

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Saturday, Sep. 30, 2023
JOHN WOODS / WINNIPEG FREE PRESS Dietitian Raschelle Sabourin teaches clients how to practise intuitive eating, where diet mentality is rejected and hunger cues are observed and honoured.
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Pandemic isolation impacted our relationship with food, self-image

Eva Wasney 4 minute read Preview
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Pandemic isolation impacted our relationship with food, self-image

Eva Wasney 4 minute read Monday, Aug. 23, 2021

Food has been a global preoccupation during the pandemic. Home cooking became a necessary lockdown pastime and sourdough bread became shorthand for the many food trends that tore through social media. At the same time, one Winnipeg dietitian has seen a rise in emotional and disordered eating over the last year and a half.

“A lot of the things that people use to cope have changed,” says Raschelle Sabourin, a registered dietitian who runs a virtual nutrition counselling practice locally. “People were more isolated and there’s a lack of routine… and people’s relationships changed, so that caused more stress and people are sometimes using food to fill that void.”

Sabourin says that while using food as a coping mechanism can be a quick fix for quelling difficult emotions, the comfort of binge eating doesn’t last.

“For the short term, they might feel really good, but in the long term they’re not feeling good after emotional eating,” she says.

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Monday, Aug. 23, 2021
CAMILLE SÉGUY / LA LIBERTE Joanne Gobeil dans sa cuisine de Fried Green Tomatoes.
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La passion de bien manger

Camille Séguy de La Liberté pour le Winnipeg Free Press 4 minute read Preview
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La passion de bien manger

Camille Séguy de La Liberté pour le Winnipeg Free Press 4 minute read Saturday, Mar. 17, 2012

QUAND elle était jeune, la Franco-Manitobaine aujourd’hui âgée de 38 ans et mère de trois enfants, Joanne Gobeil, ne cuisinait pas. Mais quand à 21 ans, son père a clamé qu’elle ne saurait pas même faire bouillir de l’eau, elle a relevé le défi.

“J’ai fait à souper à mon père la semaine suivante pour la première fois,” se souvientelle, “et il a aimé donc il est revenu manger chez nous de plus en plus souvent. Ça s’est avéré naturel pour moi de savoir cuisiner. J’ai alors reçu de plus en plus de monde à manger, jusqu’à créer ma propre entreprise de traiteur en 2010, Fried Green Tomatoes.”

Joanne Gobeil se dit artiste de la cuisine.

“Comme l’artiste qui voit une image en regardant un canevas blanc, moi je vois une recette en regardant dans mon frigo,” confiet- elle. “Juste en voyant des aliments ou en lisant une recette, je suis capable de la goûter dans ma tête et d’y ajouter une sauce ou des ingrédients qui iraient bien avec. J’aime essayer de nouvelles choses.”

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Saturday, Mar. 17, 2012