Menu Mash-up: Pizza Hut adding curry crusts, Burger King tops poutine with burgers and Reese goes full Nutella

With diverse tastes in an ever-expanding global marketplace of flavours, fast food's gotta keep up. This week, Menu-Mash-up updates from Pizza Hut, Burger King, and Reese's Pieces

• Subway’s ‘Flatizza’ sounds ridiculous, but it just might work

TerraCycle tackles single-serving coffee pod waste with The Zero Waste Box

As a culture obsessed with coffee and convenience, it only makes sense that so many people jumped on this particular bandwagon, but convenience comes at a cost — for your wallet and the environment

Fix My Drink: Craft gin for the win (with a little help from Beefeater’s master distiller)

The liquor store cashier with the strong Newfoundland accent tried to warn me: “Don’t go ruining that $100 gin with vermouth

• Fix My Drink: Whisky is for everyone

Bonnie Stern: Shepherd’s pie and other Canadian comfort food to hold close

Although food has never been a large part of Remembrance Day, cooking meals associated with the times, the places or the people you are remembering makes a thoughtful tribute

• Bonnie Stern: How to make sure the spice is right

Bottling creativity: When food and drink companies rely on artists to refresh brands, do the designers lose?

Food and bev­er­age com­pan­ies in­cor­por­at­ing the arts is noth­ing new — Per­rier has had a re­la­tion­ship with art­ists since the 1930s — but it's hap­pen­ing more fre­quent­ly

• With 200 pieces of city-owned art, some are bound to raise eyebrows

Japan grabs top whisky honours while Scotland gets snubbed

Few things are as Scottish as whisky. But a leading whisky critic may have just dealt a major blow to Scotland’s identity by naming a Japanese bottle the best of the year

• Fix My Drink: Whisky is for everyone

Is McDonald’s doing itself any favours by explaining how the McRib is made?

It isn’t exactly reassuring to watch food made in what Grant Imahara describes as a 'meat empire'

Kombucha 101: What is it? Should I drink it? And everything else you wanted to know about North America’s trendiest beverage

The growth of kombucha is fascinating, both as a hot trend in the beverage aisle and in the biological sense, since it is brewed with a live, expanding bacterial culture

• Be careful with kombucha — the fermented black tea drink isn’t proven, and it may even be unsafe in some cases

Five myths about GMO crops we need to bust to have a proper debate about food

The public debate about GMOs isn't playing out in a constructive way. Both sides have dug trenches, and they're lobbing grenades over the wall while nothing much changes

• Alan McHughen: Who’s afraid of GMOs?

Fix My Drink: Whisky is for everyone

Anyone who thinks whisky is a fussy old man’s drink should take one look at Dave Broom

Bonnie Stern: Mushroom to grow

People go wild over mushrooms, and at farmers’ markets this time of year many kinds of edible varieties are available: chanterelles, hen of the woods and honey mushrooms, to name a few

‘I won’t do something that’s not thoughtful': Jamie Kennedy returns to the cookbook world, 15 years later

A lot has changed since Jamie Kennedy released his last cookbook

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The Balvenie five rare crafts

One hand-crafted item that qualifies as an affordable luxury is The Balvenie, a range of single malt scotch whiskies, which are lovingly hand-crafted in the Speyside region of Scotland.

Get behind beets: The ‘out-of-fashion’ vegetable is a secret nutritional powerhouse

'Beets need a makeover'

• Q&A: The Everyday Squash Cook author Kerry Knight on why gourds are good

Fix My Drink: Seasonal sips to accompany fine fall fare

Readers with friends who enjoy sharing photos of food via social media, go look at your Instagram feed right now: chances are you can practically breathe in curlicues of steam wafting off your phone as everyone posts piping hot bowls of simple fall fare

Bonnie Stern: How to make sure the spice is right

Ian Hemphill grew up in a world of herbs and spices, and even after 40 years of working in the industry, he’s still in awe that such small amounts can flavour foods so intensely

Wolf in the Fog restaurant in Tofino, B.C., named Canada’s best by enRoute magazine

Wolf in the Fog took top honours while Ayden in Saskatoon, opened by Top Chef Canada Season 1 winner Dale MacKay, was the people’s choice winner in an online poll at eatandvote.com.

Everything you need to know about the first-ever Restaurants for Change

It might just be the best-ever reason to skip cooking and eat out instead

The new Ben & Jerry’s flavour is a pun, not an endorsement

The company's latest offering, Hazed & Confused, is also a bit of ingredient-specific wordplay (hazelnuts, as it turns out), but the company has come under fire for the flavour from those who believe it has a correlation — unintentional or not — to college-campus hazing practices

Buyers’ guide to Vintages: Nov 8th, part one

Wine of the Day: Caliterra Tributo Single Vineyard Carmenère 2011

Buyers’ guide to Vintages: Oct 25th, part two

October has us reflecting on warming, interesting wines

Buyers’ guide to Vintages for Oct 25th, part one

Top 20 under $20 at the LCBO (October)

Margaret Swaine’s October spirits review

Wine of the Day: Martin Berdugo Reserva 2009

Wine of the Day: Ascheri Barolo 2009

Almost 20 products showcase the spirit of innovation.

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Follow our story from the first drop on Christmas Day 1887.

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From Coppersmith to Mashman, masters of their field.

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Learn about our Distillery Tours in the Valley of the Deer.

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Enrich your experience with Glenfiddich.

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