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Canada

Ranging from the Atlantic to Pacific Oceans and northward well above the Arctic Circle to the Arctic Ocean, Canada is the world’s second largest country. Yet its population density of 9 people per square mile is one of the lowest. The great majority of its population dwells in the lower latitudes in the major cities just above the United States. Canada is made up of 10 provinces and three territories. Though the country’s political and culinary existence has been influenced largely by Native, English, and French cultures, a steady flow of immigration from all points of the globe continues to broaden Canada’s culinary landscape. Canada is well known for its natural bounty: berries, salmon, wild rice, fiddlehead ferns, wild mushrooms, caribou, and of course maple syrup. More than 80 percent of the world’s maple syrup comes from Canada. Canada’s wine industry is coming on strong in British Columbia and Ontario. Curiously, Canadians eat more donuts than any other nation on earth. With more doughnut shops per capita than anywhere, it’s not surprising that Canadians are also big coffee drinkers.

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Featured Cook Issie Cooking Level: Beginning Home Town: Camrose, Alberta, Canada Living In: Edmonton, Alberta, Canada
About me: I am a busy woman who has little time to cook for my boyfriend and his family My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Laura Finnegan

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: Brampton, Ontario, Canada

About me: I started cooking when I was a little girl. Didn't mind it a bit, always happy when someone else enjoyed it and went back for seconds, always reminded me it was good.

Verena

Cooking Level: Intermediate

Home Town: Ladysmith, British Columbia, Canada

About me: Single mommy of 3 natural born and one stepson

Elaine

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Kitchener, Ontario, Canada

About me: I have always loved to cook. My parents had 5 children and I always watched my mom cook, though she always said, "don't ever cook the way I do. You must always measure your incr…
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Newest Reviews

Ground Beef Zucchini Skillet

Reviewed on Oct. 12, 2008 by Alexis

The flavor was really good, but I agree with some other reviews that it is more of a pasta sauce. I cooked up a batch of Fusilli and mixed that into the pan as well once the beef mixture was done. I used Veggie Ground Round instead of actual gr beef since I'm a vegetarian, and about 1/3 of a small cooking onion instead of dried, but those are the only adjustments I made. I think next time I might add a can of tomato paste to thinken a little more,but this recipe is def a keeper.

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Pumpkin Roll II

Reviewed on Oct. 11, 2008 by CYNJNE

I made this yesterday to serve as a dessert for our Thanksgiving dinner tomorrow. I was very careful flouring and greasing (I used butter) the baking pan and waxed paper. I am so pleased that it turned out so well. There is a demo video on this site which helped explain the rolling up method. The directions in this recipe are quite clear too. I tried to be very patient and really took my time rolling, unrolling and rerolling. I let it cool off for a few hours. It was almost perfect - no major tears or cracks. Next time I will try to roll it a bit tighter. I don't usually like walnuts but with the other flavours they tasted very nice. I'm glad I have planned to bake a pie as another dessert because this pumpkin roll is more than half gone. Thanks for a wonderful recipe.

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