Canada

Canadian cuisine is as diverse as the country’s vast landscapes and multicultural heritage, reflecting Indigenous, French, British, and immigrant influences from around the world. Coastal regions like British Columbia and the Atlantic provinces are known for their fresh seafood, with salmon, lobster, and scallops frequently taking center stage. In Quebec, poutine – a comforting dish of fries topped with cheese curds and smothered in gravy – has become a national icon. Maple syrup, produced in abundance in Eastern Canada, is used in everything from breakfast dishes to sauces and desserts. Canada’s Indigenous communities have contributed long-standing traditions like bannock, a type of bread, and dishes featuring game meats like bison and venison. From tourtière (a spiced meat pie) in Quebec to butter tarts in Ontario and Nanaimo bars in British Columbia, Canadian cuisine offers a rich tapestry of flavours, blending traditional recipes with regional ingredients and diverse cultural twists.