Sandwich turns 250 and we celebrate Toronto’s most creative version of 2012

The sandwich turns 250 this year. To celebrate, we pick the top Toronto sandwich of 2012 and ask sandwich makers how to make a good one.

DIY dim sum

Going out for Chinese dumplings is fun, but not without its drawbacks. So why not just make them at home?

'Dragon Soup' cookbook is a fundraiser for Humboldt Light Opera Company

BAYSIDE -- The Humboldt Light Opera Company has launched a fundraising cookbook titled “Dragon Soup and Other Delectables,” comprised of recipes from some of the company's performers and The Babes (the all-female singing group).

Lumpia, lumpia and more lumpia

HOW does one cook lumpia? Let me count the ways... Sariwa, shanghai, turon, ubod, baguio, so many kinds, and one can fill the wrapper with savory fillings, sweet fillings, fruit fillings meat fillings and whatever it pleases your heart to fill into the wrapper. So one can use the wrapper to fill with anything under the sun.

True Brit: The Independent's Mark Hix celebrates a decade creating classic recipes

String up the bunting, bake a cake and marinate the herrings in cider (in the fridge, for about five days); Mark Hix, the man from the Jurassic Coast with a highly evolved taste for the foraged, the cured, the well-hung and – above all – the British, is celebrating 10 years as The Independent's resident chef. Appearing every week in these pages, the Dorset foodie has devised as many as 2,000 ...

The Forager: Tender is the bite

My grandmother Dolores was the ultimate arbiter of taste. If it didn't pass her standard of beauty or deliciousness then it might as well not even bothered to have existed.