Northern Alberta Institute of Technology

Subject: Food

Stories about food, restaurants and culinary culture

Why - and how - to cook with cricket powder

An unusual ingredient with surprising benefits

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Q&A with 2018 Hokanson Chef in Residence Rod Butters

Rod Butters dishes on where he finds inspiration, snack foods and more

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A guide to tasting craft beer

Navigating through the many flavours of the world of craft beer has never been easier.

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Alan Dumonceaux joins the ranks of the world's best bakers

NAIT instructor returns from once-in-a-lifetime appearance at the Masters de la Boulangerie in France

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'Preserving on Paper' a window into 17th century food, culture

NAIT instructor’s cookbook features everything from cakes to calves heads pie

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5 reasons to check out Chinatown Dining Week

An Edmonton first kicks off with the help of NAIT students and staff

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Rod Butters named NAIT’s 2018 Hokanson Chef in Residence

Okanagan-based chef to share insight into what it takes to run a restaurant

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5 better ways to feed vegetarians at Christmas

Plates of side dishes and dinner rolls are ho ho hum

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12 tips for a healthier, guilt-free holiday season

How to cut calories, not the flavour of the season

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techlifetoday guide to a happy holiday season

Tree care, cocktail recipes, budgeting tips, stress management and much more

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5 things you never knew about Ernest's, an OpenTable top-100 restaurant in Canada

Join those in the know about NAIT's on-campus fine dining restaurant

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An introductory guide to making mead

How David Whitaker turns honey into something even better

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