Dining Features

Methyl bromide, which has been used to keep critters from infesting high-value hocks, is being phased out because it is one of the most potent compounds depleting the Earth’s ozone layer.
Chilly autumn nights call for piping hot stews. Here are four varieties to try from around the globe.
More than a dozen Vancouver eateries accept the cryptocurrency.
With the fall harvest in full swing, we ask four local chefs what they do with a bounty of vegetables at Thanksgiving and beyond.
Four local chefs reveal how they make the most of the harvest with creative preparations for Thanksgiving and all season long.
There’s a lot more to this new Vancouver event than pretzels and Löwenbräu.
Despite their relative media obscurity, there are many other individuals who cook excellent Indian cuisine and run much-loved South Asian restaurants.
Tap houses have sprouted across the city, and any self-respecting restaurant now has to have at least a handful of craft beers on tap—if not 20—to satisfy customer demand.
Tasting wine in its country of origin is like having dinner with a person you’ve only emailed with: you finally put a place to a name and never look at the wine the same way again.
This weekend’s festival highlights two much-loved culinary staples, rice and noodles, in a mock battle for supremacy.