Here's what's cooking around town today...
If it's January, it must be time to make marmalade. [Globe and Mail]
The crew at the Black Hoof is getting ready for their fundraising dinner for Haitian Relief tonight. Check out this post for behind the scenes hi-jinx. [Charcuterie Sundays]
If nobody (restaurants or diners) actually enjoy Winterlicious, why are we still doing it? [Foodpr0n]
Food trends for the coming year - desserts will be big, but little at the same time. [Toronto Sun]
When life gives you lemons, make lemon squash. [Well Preserved]
$70 brownies - probably not worth it, even if they are tasty. [Toronto Star]
Free food. Free of gluten and allergens, that is. Lisa reviews Flying Apron's Gluten Free & Vegan Baking Book. [Vegan Cookbook Critic]
Being a restaurant server - not as easy s it looks. [Globe and Mail]
Chef Lynn Crawford comes home to a new restaurant a new TV series and a new way of looking at food and cooking. [Toronto Star]
And in Food For Thought - if Europeans can slaughter horses, how dare they judge Canada on its seal hunt, will anyone at Cadbury have a job next week, and Alar - still on your apples. [Save Your Fork]
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