Scents, flavours, even songs evoke memories and transport us to another time and place.

Over the years, we’ve all gotten so busy, leaving little time to cook or bake, to celebrate family traditions. But we need those rituals, the familiar scents and flavors. They take us back.

In the misty coastal landscapes of the Pacific Northwest, where cedar forests meet the vast expanse of the Pacific Ocean, the rhythms of life have long been intertwined with the cycles of nature.

Among the Makah of Washington State and the Nuu-chah-nulth of Vancouver Island, one tradition rises above others in its cultural and spiritual significance: whale hunting.

As West African countries face the dual challenges of food insecurity and climate change, the region's agricultural systems are undergoing significant transformation.

With a population projected to exceed 400 million by 2050, sustainable agriculture has become crucial for ensuring food security, promoting economic stability, and preserving the environment.

West African cuisine, known for its bold flavors, vibrant colors, and rich cultural heritage, is deeply rooted in the use of local ingredients.

As global food systems face significant environmental and social challenges, West Africa’s reliance on indigenous, seasonal, and locally sourced foods offers valuable lessons in sustainability and cultural preservation.

West African cuisine is a vibrant tapestry of flavors, textures, and traditions that reflect the region's rich cultural heritage. Among the diverse array of dishes, Nigerian cuisine stands out for its unique combinations of ingredients that create unforgettable meals. One such dish, Afia Efere, a comforting white soup from the Efik people of southeastern Nigeria, showcases the region's culinary artistry.

Bannock, a traditional bread with a rich and diverse history, has long been an essential part of both Indigenous and settler cultures in Canada. Its origins, evolution, and continued significance in modern times make it a vital element of Canadian food history. This simple yet versatile bread, made with a combination of flour, fat, and water, represents a fusion of Indigenous food traditions and European influences.

Pemmican is a traditional Indigenous food with deep roots in Canadian history. Known for its long shelf life, portability, and high nutritional value, pemmican played an essential role in the survival and success of both Indigenous and European communities across North America. Originally made by Indigenous tribes, particularly on the Plains and prairies, pemmican combined dried meat, fat, and sometimes berries, offering a high-energy, protein-rich food.

It quickly became a staple food in the fur trade era, gaining recognition and economic importance.

Hallyu, often referred to as the “Korean Wave,” is a cultural phenomenon that has captured global attention in recent decades. Emerging from the entertainment industry, Hallyu encompasses the global success of K-pop, Korean drama (K-drama), Korean cinema, and, increasingly, Korean food.

The cultural export of Korean entertainment has sparked global fascination with the Korean way of life, including its vibrant food culture.

Métis cuisine in Canada is a unique and dynamic food tradition that reflects the cultural heritage and history of the Métis people.

Known for their blended Indigenous and European ancestry, the Métis primarily reside in Canada’s Prairie provinces and have contributed distinctively to the nation’s culinary landscape.

Kimchi (김치) is one of Korea’s most iconic and beloved dishes, known for its distinctive flavor and cultural significance. This traditional fermented food is primarily made by salting and seasoning napa cabbage or radishes, but a wide variety of vegetables can be used.

Bibimbap (비빔밥), translating to “mixed rice,” is one of Korea’s most popular and celebrated dishes. It’s typically made by layering rice with colorful vegetables, seasoned meat, a fried egg, and gochujang (Korean red chili paste), all mixed before eating.

Like passport stamps, meals mark our journeys.

They keep a record of people, places, and events that all contribute to making us who we are. Food feeds our souls and helps the memories of those who are no longer with us to live on through snapshots of dishes we recall when the right breeze catches a particular fragrance and blows it across our memory.

Seoul, the vibrant capital of South Korea, stands as a dynamic blend of the old and the new. Known for its towering skyscrapers and cutting-edge technology, the city also holds a deep connection to its cultural past, especially through its food.

Nestled between the Gyeongbokgung Palace and the Cheonggyecheon Stream in central Seoul, Bukchon Hanok Village is a traditional Korean village renowned for its well-preserved hanok houses.

The village offers a glimpse into Seoul’s past, with narrow streets lined by wooden houses, tiled roofs, and peaceful courtyards.

Nigerian soups are more than just meals; they’re a celebration of flavor, culture, and family traditions that bring people together. These soups, enjoyed across Nigeria’s diverse regions, are each crafted with unique ingredients and techniques that reflect the heritage of the people who prepare them.

From the rich, nutty Egusi soup to the aromatic Afia Efere, each dish tells a story and offers a taste of Nigeria’s vibrant culinary landscape.

Cinnamon has been a treasured spice for centuries, not just for its rich aroma and flavor but for its purported medicinal properties. From ancient remedies to modern scientific studies, cinnamon’s health benefits have fascinated cultures across the world.

The warm, sweet scent of cinnamon is unmistakable. Whether it's wafting from a kitchen during the holidays or infusing the air in cozy cafés, the aroma brings comfort and nostalgia to many. But have you ever wondered why cinnamon smells so good? It's more than just a culinary staple — its unique scent is the result of fascinating chemistry.

Thanksgiving in Canada, as it is celebrated today, has evolved over centuries, weaving together a mix of Indigenous traditions, European influences, and national identity. While modern Thanksgiving is often associated with harvest meals, family gatherings, and expressions of gratitude, its roots are far more complex and culturally diverse.

Mauro Colagreco is a celebrated chef known for his innovative approach to modern cuisine and his dedication to incorporating foraged ingredients into his culinary creations.

Michel Bras is a name synonymous with culinary innovation and the integration of foraged ingredients into modern cuisine