Food tips you can trust
that help define
A to M
Note: Many of the specialties listed below are now popular throughout Canada. I give their geographical origin, when relevant.
Small cup-shaped pastry shells with various fillings.
It’s from the pork loin, not pork belly, which is why it is also named back bacon.
Includes beaver, caribou, deer, duck, elk, moose, partridge, and quail meat. Ranges from the familiar (venison steak) to unusual (beaver tail).
Edible fern sprout that looks like a coiled musical fiddle head when it emerges from the ground in early spring.
Fish and Brewis
Salt cod and hardtack cracker. Each is boiled separately, then served together.
A mixture of corned beef, potatoes and other vegetables is accompanied by peas pudding mashed peas.
Huge serving of eggs, bacon, ham, sausages and pancakes.
Used as a pancake syrup or cooking flavoring agent.
A slightly sweet, junior-sized New York style bagel.
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