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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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How to Bake Halibut in Parchment Paper

Cooking fish in parchment paper seals in its delicious flavour and provides visual appeal at the table.
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How to Build a Better Salad

Want to up your salad game? Follow these five simple steps to build a better salad.
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dinner bowl

How to Build a Dinner Bowl

Dinner Bowls are a food trend that has really taken off. They can be a well balanced, meal solution tailored to meet your family’s needs. They can also be a quick-to-make, mid-week meal, when you combine tasty, ready to eat items you buy, with items you cook at home, such as simply prepared grains, starches and vegetables.
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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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Step 3

How to Make Cauliflower Steak

Sneak in your veggies with a slab of cauliflower seared and then roasted until tender, similar to a steak.
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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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How to Make Croutons

If you have leftover bread to use up, make these tasty croutons.
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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 Roasted Bacon

Making a breakfast for a crowd? Free up stovetop space by cooking the bacon in the oven.
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How to Make Signature Sauces

Use classic condiments, such as ketchup, relish and mustard, as the base for a signature sauce you can use on your favourite barbecued foods.
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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 Make Wontons

Simmer and add homemade wontons to a soup, or deep-fry until cooked and golden and serve with a dip.
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How to Pan Sear Steak

We love a good steak! But once the BBQ goes away and summer is long gone, many find other alternatives. Learn how to perfectly pan-sear a steak to enjoy year round.
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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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How to Roast Veggies Without Oil

Vegetables are often coated with oil before roasting, but this method uses stock which reduces the calorie count, yet still creates rich tasting, colourful vegetables.
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How to Score, Glaze and Bake Ham

Scoring the top of ham before baking gives it a festive look and allows the tasty glaze to flavour the meat.
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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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How to Use Vegetable Trimmings

Instead of composting vegetable trimmings, prepare and add them to other dishes.
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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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No-fuss Yorkshire Pudding

Yorkshire pudding is a traditional English food, often served with roast. This method for Yorkshire pudding does not require preheating the pan.
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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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Salad Dressing 101

Become a salad dressing mixologist! Use these guidelines to whip up fresh, good-for-you dressings in a flash. For salad dressing recipe inspiration, check out our recipe section.
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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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