Got a wedding written down on the calendar? Nervous? Excited? Overwhelmed? And just think, you’re only the guest. The big day is full of expectations; here’s a peek behind the veil to find out what might be on the menu.

All that summer fun sure makes you hungry. So stave off hunger pangs at food events across the city with any of barbecued lamb on a spit, Barbadian flying fish, octopus fritters or a Salvadoran pupusa.

Local Chinese bakeries are a patisserie lover’s ultimate fantasy: the best of Chinese treats displayed alongside equally tantalizing western-influenced cakes and pastries. It’s enough to transport anyone to baking heaven.

Local Chinese bakeries are a patisserie lover’s ultimate fantasy: the best of Chinese treats displayed alongside equally tantalizing western-influenced cakes and pastries. It’s enough to transport anyone to baking heaven.

The legendary Casanova purportedly ate 50 raw ones for breakfast before heading out on his amorous escapades. Today, as they have become more adventurous, Vancouver diners share his passion.

Hungry for a meal that’s comforting, quick, and cheap? Try a restorative bowl of assorted meats, rice noodles, and deeply flavourful beef broth at one of Vancouver's many Vietnamese restaurants.

Open any cookbook, turn to a well-loved recipe, and you’ll find salt, an essential but seemingly ordinary ingredient.

Chinese and Bollywood actors often swoop into Vancouver unnoticed, ready to take advantage of the scenery, the food, and the time away from the paparazzi.

Curry and soy may not seem like obvious bedfellows, but in Indian-Chinese cooking they come together to create a fiery, palate-pleasing match.

The Chinese rice pudding gets a fresh West fusion

Valerie Overgaard, associate su­per­­intendent for learning services with the Vancouver school board, was excited when she met with Finley last spring to discuss the project. "There are many issues surrounding obesity and the lack of nutritional knowledge among our children. I think that Project CHEF addresses these issues," she says in a phone interview. Finley's program would fill a great need, as there are currently no nutrition classes in the Vancouver elementary school curriculum.

Picture a job where you're serving food to Brad Pitt, Renée Zellweger, and Teri Hatcher. Sound glamorous? Well, for film caterers, a celebrity is just another hungry mouth, one that often has a penchant for gluten-free, low-fat, or sugar-free food.

A murmur of conversation and laughter fills the room as patrons sip cool libations and graze on chicken satays. It's still early, and the drinks will keep flowing until fatigue sets in and guests start to think about making their way home. Lounges are for socializing over great cocktails, good food, and, especially, vibrant company. And food must be tailored for sharing over the drinks that take centre stage.

Amid the workweek routine and busy weekends, it feels positively decadent to stop for a cup of tea and a few dainty nibbles. If you are feeling a bit guilty for ignoring Mom's gentle nagging to slow down, ease your conscience and take her out to enjoy the elegant English ritual called afternoon tea.

You're at the restaurant and your food arrives. You take that all-important first bite and it's delicious. For the test kitchen, though, that bite is the culmination of countless hours of research and development.

From farmer's sausages to addictive sweets, it's easy to find South Africa's culinary fusion in Vancouver.

When you're powering up a mountain or hiking in the backcountry, fuel concerns can get overlooked in the intensity of it all. However, ignore your energy needs and you will "bonk", the term athletes use to describe the state when blood-sugar levels plummet, muscles cramp up, and focus becomes impossible.

Walk into any Chinatown butcher shop and there they are: deep red–coloured pairs of Chinese sausage, hung along the wall with twine. Lap cheung, literally “preserved sausage”, hails from southern China, where resourceful villagers would stuff lamb and sheep stomach casings with pork before leaving them outside to dry. In the summertime, they would sometimes use hot coals to warm and partially cook the sausage, but for the most part, lap cheung was made during the winter, when it was less humid.