Best Canadian Cooking in 2022

Canadian Cooking - More Than Just French Fries

French fries with gravy? You've got to be kidding! But Canadian cooking is more than just French fries. This article will teach you how to make Poutine, Bannock, and Montreal bagels, all of which are delicious dishes that are native to the country. Read on to learn more! Listed below are some of the most popular dishes from Canada. Listed here are some of my favorites:

French fries with gravy

A classic Canadian dish, French fries with gravy is a classic side dish, but you can make it at home in your kitchen. These tasty French fries are often served with a rich gravy. To make this dish at home, you'll need to follow a few simple steps. First, soak the potatoes in a large bowl of cold water. The longer they soak, the crisper they will become.

Make the gravy up to 48 hours ahead and reheat gently on the stove to serve. If you plan on serving it immediately, the gravy will be thicker if it's chilled. You can also reheat the fries from frozen or make homemade gravy. Then, top the fries with gravy or use packet gravy. After reheating, the cheese curds should be melted. This recipe is a great meal for busy families!


There are several competing origin stories for poutine, but the dish was first served at roadside snack bars in rural Quebec in the late 1950s. Its popularity eventually spread to cities throughout Quebec and neighbouring Ontario, and by the 1980s, it was being served at local fast food restaurants. Today, poutine has become a popular fast food dish, with many American and Canadian chains offering variations on the original recipe. Here's how poutine first came to be.

First of all, poutine is made with cheese curds, not regular cheese. Cheese curds are denser and melt less quickly than shredded cheese. However, if you don't have cheese curds, shredded cheese will work just as well. Then, you need to cut potatoes into half-inch-thick fries, soak them in cold water for 1 hour, and then drench them in gravy or cream.

Montreal bagels

The Montreal bagel is a chewy, soft, and sweet bread with a distinct sweet tang. It is made with dough that is soaked in a mixture of lukewarm water and honey before baking. The soft, doughy texture is topped with poppyseed or sesame seeds, and the traditional schmear or marmalade is added. While a New York bagel has a distinct sour taste, Montreal bagels are made with more sweetness.

Montreal Bagels differ from their New York counterparts in many ways. While New York Bagels are shaped like a triangle, Montreal Bagels are flat, slightly misshapen, and filled with honey and sesame seed. These differences may seem minor, but they are the key to understanding why Montreal bagels are so delicious. The bread is more delicate and sweet in texture, and the hole is wider. While this may be an ideal spot for a neighborhood bagel, it is not the best place to experience the Montreal bagels.


Bannock is an indigenous North American bread and one of the culinary staples of the aboriginal peoples of Canada and Nunavut. Indigenous people of this region developed a variety of recipes using this versatile food. While its origins are uncertain, the bread was first made by the First Nations, whose people called it sapli'l before colonization. They cooked this thicker, doughy food over an open flame. The indigenous peoples of Western Canada adopted this wheat flour-based bannock recipe, and the dish is now part of the Canadian culinary culture.

Though bannock is not the most traditional Canadian dish, many Indigenous peoples made it. Bannock was known by many names in different Indigenous nations across North America, including palauga, mi'kmaq, and Ojibwa. Its name comes from the Gaelic word bannach, which means "bread". It is made of flour, fat, and water. Occasionally, salt, sugar, and butter are added.

Pouding chomeur

The classic French-Canadian dish pouding chomeur has its origins in the Great Depression. This sweet dessert, a traditional favourite in Canada, was created by female factory workers during the Great Depression, using cheap ingredients like stale bread. It was baked at 325 degrees F for 35 to 45 minutes until the inside was soft and the top was crisp and golden. A delicious dessert that brings back childhood memories, pouding is easy to make and serves a wide variety of tastes.

The original recipe for pouding chomeur was developed in Quebec during the early Great Depression, and has become a beloved dessert in French-speaking households across Canada. No longer associated with poverty, pouding chomeur has become an iconic part of local cuisine. It is a rich, buttery treat made from cake batter, topped with hot caramel that settles through the cake while it bakes. The sweetener of choice is maple syrup, and the recipe is easy to follow and delicious.

Bannock is a simple bread

Bannock is a traditional bread of the native peoples of western Canada. Typically, it is prepared by the Metis or other native peoples of Canada, and is often eaten for breakfast or a simple accompaniment to other meals. In fact, many people make this bread when camping, and it has been eaten for centuries by prospectors and wilderness explorers. Bannock is a basic recipe; it is often made with flour, salt, and bacon grease.

The dough for bannock is made by rolling the dough into a long ribbon about 1 inch wide. This ribbon is then wound around a green hardwood stick. The bannock is then cooked on a low heat, turning every eight minutes. This cooking method produces a crust on the bottom of the bannock. The texture is essentially like a pancake. It is best served warm.


There are several methods for preparing salmon for use in Canadian cooking. Fresh salmon is usually butter-flied and fastened to cedar sticks before being roasted beside an open fire. In many cases, the fish was layered with seaweed before cooking. This method was done in large communal pits or bentwood boxes. Hot rocks were used as fuel for the fire, while covered smokehouses served as storage facilities for the smoldering catch. In addition to the meat, the tail and backbone of the fish were often dried and eaten as snacks.

Atlantic salmon are native to eastern Canada, and their Latin name includes references to 'leaper' twice. The Atlantic salmon is capable of accelerating up to 30 kph (20 mph) and leaping up to 4 metres. The abundance of salmon in the rivers flowing into Lake Ontario remained large until the late 1700s. Despite the decline of the salmon's population, the species continues to migrate great distances, sometimes up to 4000 kilometers, from their spawning pools. Often, salmon spend only one or two seasons at sea, before returning to spawn in the Campbell River estuary.

Maple syrup

Maple syrup has a long history, similar to the American holiday of Thanksgiving, but with a unique twist. The history of the sweetener began when Native Americans in the province of Quebec taught French trappers how to tap maple trees and collect sap. The French soon came over with cast-iron pots to boil the sap. These people were eager to share their newfound knowledge with others and it was soon apparent that Canadian cooking with maple syrup was a great way to do it.

The sweetener is produced by evaporating maple sap on a woodstove. About forty gallons of sap is required to produce one gallon of syrup. While this process is tedious, the result is a light, flavorful syrup that is both delicious and nutritious. The sap must be heated to 219o F, and the liquid must then be filtered through thin cotton to make it safe for consumption.


One of Canada's most popular foods to forage for is the morel mushroom. This earthy, rich mushroom is delicious in soups, stews and salads. The flavor is so rich that many chefs will pay top dollar for a high-quality specimen. You can find them in forests or along riversides, and they add a deep, earthy flavor to food. You'll have a hard time not adding them to your dishes.

In addition to selling these foraged products, many chefs are also foraging for produce outside their doors. Unlike grocery shopping, foraging is a great way to support local farmers and restaurants. Shawn Dawson is a proponent of foraging and sells his foraged products to chefs, restaurants and farmers markets. He also offers workshops and offers advice on using foraged ingredients. If you're interested in learning more about this topic, check out this documentary series.

Vincent Kumar

I am an experienced, determined and highly motivated professional. With a true passion for meeting people and bringing them together, I have the ambition to keep myself constantly motivated and make things happen. I am an assertive communicator, with real strength in building client relationships. I am efficient, effective and excel under pressure. I am always looking to meet new clients, partners and suppliers so please do get in touch if you would like to explore collaborating.

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