Katie Bridges

1 week ago | foodism.to | Katie Bridges |Daniel Neuhaus

Ossington is an area that's become synonymous with the trendy wine bars, small-plate restaurants and of-the-moment eateries that line its avenue. However, Linny's — a deli-inspired steakhouse and a relatively new Toronto restaurant on the strip — isn't overly concerned with ticking off the hipster checklist. There's nary a chalkboard or Edison lightbulb in sight.

1 month ago | foodism.to | Katie Bridges

Estiatorio Milos might be a Canadian creation, but it took almost 50 years — and multiple expansions to global cities like London, New York and Dubai first — before Toronto got in on the action. Back in 1979, Costas Spiliadis opened the first Estiatorio Milos in Montréal, and today the upscale Greek chain has become synonymous with seafood, salads and simple, beautiful food. Estiatorio Milos Toronto, on Bay Street, lets us taste what all the fuss is about.

1 month ago | foodism.to | Katie Bridges |Holly Spangler

Few ingredients are as versatile as the egg. Whether it’s eaten on its own, boiled, poached or scrambled; added as a binding agent in baked goods or burgers; or shaken into a whisky sour, eggs take us from breakfast to dessert to cocktail hour. They also pack a serious nutritional punch. Just one egg contains six grams of protein; it’s rich in vitamins, minerals and antioxidants; and it’s one of the best sources of choline, an essential nutrient that helps keep cells and brains healthy.

1 month ago | foodism.to | Katie Bridges

Chef Teo Paul is responsible for some of Ontario’s most raved-about restaurants, but compared to his peers, he cuts an unassuming figure. His might not be a household name, and you won’t find him working on branded collabs, but Côte de Bœuf and Union continue to defy the odds by captivating the goldfish-like attention spans of Toronto diners for over a decade.

2 months ago | foodism.to | Katie Bridges

The fun and frothy gin fizz is one of the world’s most iconic drinks, but it's also one of the simplest. A fizz starts with a base liquor, citrus juice, a sweetener and often an egg white, but goes on to add carbonation for a touch of effervescence. Though it’s a close relative of the Tom Collins, a gin fizz is always shaken, never built in the glass. Gin is the only spirit present in a gin fizz, but you can mix things up to change the flavour profile.