Profile of Karl Wells

All articles of Karl Wells

  • See Red

    In the Hindi language it's known as degi mirch; in Turkish, pul biber. The Greeks call it piperia, while in Mandarin it's called tian jiao and in ...

  • 'Food that Really Schmecks'

    I own over 300 cookbooks. I've been collecting them for about 30 years. The majority are American, but I also have Canadian food and cookery ...

  • Fondue Fever

    Stabbing bits of meat onto the end of a long fork and sticking them in a pot of scalding oil while five or six other people do the same thing - ...

  • Homage to the homely hamburger

    "I'll gladly pay you Tuesday for a hamburger today." That line spoken by Wimpy, one of my favourite characters from the old Popeye cartoons, was ...

  • Karl's Top 10 of 2008

    The year 2008 was, without doubt, the best for restaurant dining I've experienced since the start of my career as The Telegram's food critic. ...

  • Christmas spice

    When December snow was swirling about our house many Christmases ago, if I wasn't outdoors diving off tall snow banks onto lesser ones, there was ...

  • Recipe for success

    In 1984, Dana McCauley told her high school guidance counsellor that she wanted to become a professional chef. His response was swift and firm. ...

  • Canada's best food books - 2008

    Toronto's Royal Agricultural Winter Fair closed up shop this week for another year. Over 300,000 visitors checked out the 86-year-old event ...

  • In Praise of Fatback

    Alice Waters is a pioneer of Californian cuisine. It's a way of eating based on fresh, seasonal ingredients and flavour. Recently I heard a quote ...

  • Pheasant dreams

    Every now and then I like to stick my head into my freezer and have a good rummage through. It allows me to take stock of whatever goodies I ...