Tourtière is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. The dish is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores...

The BeaverTail is a fried dough pastry that is sold in a variety of flavours. Most flavours of BeaverTails are topped with sweet condiments and confections, such as whipped cream, banana slices, crumbled oreos, cinnamon sugar, and chocolate hazelnut. BeaverTails is also made in savoury ingredients...

Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, very simple to prepare and very delicious. Make a double batch of the meatloaf, and freeze the second loaf for later, in fact the second loaf will be better! When cold you can slice it...

Fricot is a classic Acadian stew that is still made today. It typically consists of meat, vegetables, savory and topped with fluffy dumplings. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "Au fricot! The common meats used were chicken (fricot au...

Montreal-style smoked meat sandwiches are Canadian sandwich meal, typically built with seedless, light rye bread, and piled with hand-sliced smoked meat about 5 cm (2 in) high with yellow prepared mustard. Montreal smoked meat is a type of kosher-style deli meat product made by salting and curing...

Split pea soup is Canadian Quebec style split pea soup. This classic French-Canadian soup is warming and hearty and the perfect thing for cooler days. The soup features split yellow peas, together with vegetables and spices like thyme and a ham hock or bone. The long simmer infuses such great...

Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s in the Centre-du-Québec region, though its origins are uncertain and there are several competing claims of having invented the dish.

A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential treats. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top.

Bannock is a simple, flat loaf of bread that bakes up with a texture similar to a scone or biscuit, with a fluffy center that is slightly crumbly. It is wonderful for breakfast spread with some jam or served for a main meal alongside your stew or main dish. Bannock is actually Scottish skillet...

Peameal bacon is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. Peameal bacon sandwiches, consisting of cooked peameal bacon on a kaiser roll and sometimes topped with mustard or other toppings, are often considered a signature dish of Toronto,...