This is the kick off to our annual January Blog Challenge: 31 Days To Clean Up Your Blog. What better time than January to sit down and review your blog? Over the 31 days we'll be sharing 31 tips, ...

Big Welcome to 3 New FBC2013 Sponsors We're thrilled to have three new sponsors on board for FBC 2013 next April! Please join us in welcoming our newest Silver level sponsor, Toronto's The Cookbook ...

And welcome to our newest Business Member, Feast Your Eyes Catering in Ontario! And remember, if you have anything you’d like to share with your fellow members in the news, please let us know about it ...

The Importance of Income Diversification For Food Bloggers Income diversification is important for all bloggers, regardless of how you earn money from your food blog. We really can't stress this point ...

8 Sour Cream Raisin Bars by Jo and Sue These rich and creamy Sour Cream Raisin bars from Jo and Sue are packed with raisins and freeze really well. Sour cream in desserts may sound strange but once ...

There are many food writers who actually say pierogi could be our national food. It’s no wonder: Canada also has the third largest Ukrainian population in the world after Russia and the Ukraine itself ...

5. Know the basics - This kind of goes without saying, but knowing standard base recipes (like a basic biscuit) and general basic culinary techniques (like properly roasting garlic) are essential to ...

What is the biggest lesson you’ve learned as a blogger? That bloggers are seriously awesome people. It’s true! There’s a comradery between bloggers that I never would have expected. Bloggers are ...

Preheat the oven to 350°F. Place the rack in the centre of the oven. Line a 9×5×3-inch loaf pan with parchment paper overhanging the sides. Lightly butter the paper. Sift together the flour, cocoa, ...

Welcome to our series, Iconic Canadian Food! You know which classic Canadian dishes you love, but do you know the stories behind them? Gabby Peyton shares the back stories of a smorgasbord of iconic ...

Don and Jen grew up in Ottawa, Ontario in a family where food was the centre of celebrations. Don founded Ottawa food blog foodiePrints in 2006 with Jen coming on board as editor the following year.

Add lentils and water to a to a small sauce pan; cover, bring to the boil and stir. Reduce to simmer and cook uncovered for about 15 to 20 minutes, until lentils are very soft. Use a wire sieve to ...