Explore resto-labs around the world that are transforming the food scene through fermentation, from zero-waste initiatives to traditional culinary practices.

Discover the songs that defined the vibe of Canada’s best new restaurants in 2024, curated by undercover writer Tara O’Brady as she travelled coast to coast.

The winners of Air Canada’s Best New Restaurants make opening a restaurant look easy. But behind the sparkling service and polished cuisine are years of hard work. Air Canada enRoute asked finalists from years past to share their best advice with would-be restaurateurs.

Introducing Canada’s Best New Cookbook: a collector’s item – in collaboration with Destination Canada – that rounds up the best recipes and stories from across our country’s vibrant restaurant scene.

Follow conductor Rafael Payare and the Montreal Symphony Orchestra on their European tour to Berlin, Amsterdam and Vienna.

We chat with Briana Kim and David Zilber – two leading Canadian chefs and food scientists – about the culture, chemistry and magic of fermentation, and why the world’s top restaurants are turning into food labs.

On a culinary homecoming a celebrated Japanese-Canadian chef explores the delicate balance between innovation and tradition.

We check in to Fairmont Le Manoir Richelieu on the clifftops of Pointe-au-Pic overlooking St. Lawrence River in Charlevoix, Quebec.