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5 Ways to Top a Gourmet Hot Dog

These tasty BC inspired ideas will take your hot dog from "pretty good" to "hot diggity dog!"
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boiled egg

Boiled Eggs 101

Learn to perfectly boil an egg with these quick and easy tips.
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Cooked Turkey Sandwich

Five Ways to Use Cooked Turkey

If you have leftover turkey from Thanksgiving, Christmas, Easter or Sunday dinner, here are five ways to use the meat to create other tasty dishes.
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dinner bowl

How to Build a Dinner Bowl

Not ready to say goodbye to your holiday yet? Travel through taste by customizing these easy to make dinner bowls.
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Chicken with Meat Thermometer

How to Check Meat for Doneness

Use our chart to ensure your meat is cooked perfectly & safely every time.
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How to Clean a Cooked Dungeness Crab

Cooked Dungeness crabs are available in our Seafood Department. To clean and prepare them for eating, follow these step-by-step instructions.
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How to Cook Dried Pulses

Cooking dried pulses is not just cost effective it also enhances the flavour and texture!
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lobster tails

How to Cook Live Lobster and Tails

The secret to cooking lobster isn't hard to crack!
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How to Cook our Kabobs and Sausages

Here are some tips and tricks to grill our kabobs and sausages to perfection.
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steel cut oats

How to Cook Steel Cut Oats

Cooking versatile steel cut oats is simple, but does require a bit of patience!
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grilling nectarine

How to Grill a Nectarine

Grilled nectarines not only look beautiful but make perfect ice cream bowls and add a touch of smoky sweetness to a savoury salad.
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Grilled Corn on the Cob

How to Grill Corn on the Cob

Grilling corn is easy to do and creates a sweet, smoky flavour.
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How to Make Chinese-Style Steamed Buns

Use the steps and photos below to help you form bao. They are the steamed Chinese-style buns used in our Bao with Hoisin Chicken Chestnut Filling recipe.
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Bacon onion bomb

How to Make Italian Sausage Bacon Onion Bombs

Learn to make these rich and juicy stuffed onions on the barbecue.
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How to Make Vinaigrette

Vinaigrette is a tangy blend of oil and vinegar or other acidic liquid, such as lemon juice, traditionally in a three to one ratio. Depending the vinegar’s tartness, such as when using sweeter-tasting balsamic, this ratio can go slightly lower. Below is a three-step guide for making vinaigrette.
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How to Poach an Egg

A perfectly poached egg, with its smooth, shiny white exterior & pocket of golden yolk inside can be a bit intimidating to create. Follow these 5 steps to ensure poaching perfection!
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How to Prepare Spaghetti Squash

Spaghetti Squash is an edible squash with slightly stringy flesh which when cooked has a texture and appearance like that of spaghetti. Follow our 3 steps to prepare your squash in the oven.
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coconut oil

How to Use and Store Coconut Oil

Coconut oil is great for sautéing, baking & enhancing your favourite recipe.
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Mashed Potatoes 101

Starchy baking or russet potatoes are the best types to mash because of their light, floury texture when cooked. Yellow-fleshed potatoes have a medium starch level and can also be mashed, yielding denser, but still appealing mashed potatoes.
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wild rice

Rice Cooking Guide

Rice is a staple dish in many cuisines. Here are a few tips for cooking different types perfectly - no rice cooker required!
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Sunchokes 101

A sunchoke is also known as a Jerusalem artichoke, although it does not look, taste or is even prepared like you would a regular artichoke.
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Barbecue Chicken Salad

Three Ways to Use Deli Barbecue Chicken

If you've bought a barbecued-flavoured chicken from our deli and did not eat it all, or bought one and want to create another dish with it, here are three simple ideas.
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