© 2025 Culinary Slut. All rights reserved
Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.
We seek ways to put ourselves off the beaten path, or outside of our comfort zone – because often that’s when we find the most delightful surprises. Come along as we introduce you to some of our discoveries.
This spicy, spreadable Calabrian pork sausage will take your Italian sauces, pizza or appies to a whole new level. Treat yourself - thank us later.
Where to find it in Toronto:
Petti Fine Foods (The Junction)
Where to find it in Saskatchewan:
Italian Star Deli (Regina)
We first discovered this at Vancouver's Granville Island. Tis is the most expensive slice of delicious deli meat we have ever come across costing $600/kg ($6.25 a slice!) back in 2015. This prosciutto comes from both Spain and Portugal and is made from the black Iberian pig. After weaning the piglets eat barley and maize for several weeks. Later they roam oak groves and pastures, munching on grass, herbs, acorns and roots. The weeks before slaughter they eat only acorns. The ham is cured for 36 months.
A fabulous Double Barrelled Rye Whisky distilled in Nova Scotia. Great for cocktails (like our Manhattan pictured here) or for sipping neat or on the rocks. One of Canada's best.
This has a lovely apple and toffee aroma. On the palate is is herbal, malty with orange peel. A lovely spicy, warm finish. If you can get your hands on it, you'll be in Scotch paradise.
This book was co-authored by Guy Crosby and the editors at America's Test Kitchen. The huge book contains 400 recipes in over 500 pages, each recipe tweaked to perfection in America's Test Kitchen. The recipes are lumped into 50 concepts aiming to teach the core principles of cooking. Each concept provides how the science works, the test kitchen experiments used to prove it, recipes using that principle, and practical science tidbits showcasing simple food science Q&A along the same topic. (ARIANE COFFIN, WIRED.COM)
Fork & Leaf blends specialty product to bring the best fats and oils from around the world to your kitchen. The result is sublime; hard to find at our preferred independent shops - but worth the hunt!
When you're craving coffee but don't want to mess up your sleep, this delicious rooibos blend really hits the spot. It's a "go-to" for us,
Delicately sweet and fluffy as a cloud, this is the star of white bread. There are so many ways to enjoy this fantastic treat.
Where to find it in Toronto:
Iki Shokupan (Markham)
Bake Island (Downtown)
We discovered this South African gin at an airport and have dreamed about it every since. Serve it as a G&T with frozen raspberries as a garnish, or pour it into your earl grey tea.
The Portugese wine is a wonderful table wine for $9. We love it with spicy food. "Softly rounded with smooth tannins, showing stewed plum and dark berry notes, accentuated with spicy undertones. Enjoy with winter meat casseroles and hard cheeses. Another crowd-pleaser!" (Natalie Maclean)
While some may think this similar to Japan's Sake or Korea's Soju, beware. The alcohol content comes in much higher; making this an acquired taste for many. We adore it; the good stuff is nuanced and deliciious. We highly recommend approaching your first tasting with an open mind - and palate.
Where to find it in Ontario:
© 2025 Culinary Slut. All rights reserved