Latest from Jasmine Mangalaseril
'This tastes like memories': Jasmine Mangalaseril sits with Mohawk chef Tawnya Brant
After two decades of being a professional chef, Tawnya Brant started to combine her Indigenous food knowledge with her culinary training. Food columnist Jasmine Mangalaseril shares how the chef has become a key contemporary voice in Indigenous food.
Drink it, dip it or bake it — rhubarb season is here: Jasmine Mangalaseril
Sweet, sour, pink, red and green. In a dessert, in a drink, or dipped in sugar and eaten raw. Some think rhubarb is a weed, but for many, it signals the arrival of spring with summer around the corner.
Take a tour of some of the best patios in Waterloo region and area: Jasmine Mangalaseril
Winter has finally released its icy grip, which means patio season is here in Waterloo region. Colourful umbrellas, leafy trellises and cozy gazebos welcome diners with crafted cocktails, delicious wines and beers and a menu that celebrates the hot weather ahead.
Roast it. Grill it. Fry it. But don't overcook it! Asparagus season is here: Jasmine Mangalaseril
With an intense season that lasts only a handful of weeks, many look forward to the locally-grown asparagus. Most of the province’s asparagus is grown in Norfolk County, but in North Dumfries, Barrie’s Asparagus has been spear-heading local harvests.
Food columnist Jasmine Mangalaseril spills the tea on a Stratford tea sommelier
Like a restaurant's wine sommelier, certified tea sommeliers are trained in all aspects of tea. This includes its history and science, categories, cultivation, as well as preparation, blending and culinary applications.
Local hot sauce maker says kitchen 'became my domain' after vision loss: Jasmine Mangalaseril
With names like Magic Dragon, Northern Lights, and Devil’s Night, a local entrepreneur is putting a spin on familiar flavours and turning them into hot sauces. And he's doing it all without the sense of sight. CBC K-W's food columnist Jasmine Mangalaseril explains how Jacob Wilkinson relies on his other senses to create recipes.
Cinco de Mayo is more than just tacos and margaritas: Jasmine Mangalaseril
If tacos and burritos are what come to mind when you think of Mexican food, think again. The foods of Mexico are diverse and May 5, or Cinco de Mayo, is an excellent time to explore Mexican cuisine at local restaurants.
Conestoga chef and hospitality students put to the test at provincial competition: Jasmine Mangalaseril
Every year, top trades students across the province get the chance to strut their stuff at the Skills Ontario Competition. This year, three students from Conestoga College will be taking part and putting their creativity to the test. CBC K-W's food columnist Jasmine Mangalaseril spoke with the students and coaches.
As interest in Ontario wines grows, these restaurants are taking notice: Jasmine Mangalaseril
Meg Alford, owner of Guelph’s Two Faces natural wine bar, said there’s an uptick in interest in Ontario-made wines and people are starting to ask more questions about what they're drinking.
How to make the most of maple syrup season: Jasmine Mangalaseril
When sugar shacks get busy boiling maple sap into liquid gold, we know spring is around the corner.