Photo courtesy of Aleph Farms

There’s a new wave of alternative meat products coming to our not-so-distant future and is likely to make up a major part of our future diets. Currently, the global market for lab-grown meats is the fastest growing segment in the food industry and is expected to reach $140 billion by 2030, according to forecasts by Blue Horizon Corp.

In 2018, Aleph Farms in Israel successfully cultivated the world’s first beef steak using 3D printing. Today, they’ve upgraded to 3D bioprinting. Unlike 3D printing that uses ink or plastic, 3D bioprinting technology is able to print actual living cells without harming…

Two culinary heavy hitters kick off a Southern Chinese feast

Photos by Nadia Alam

What started out as a simple collaboration between chef Eva Chin of Momofuku Kōjin’s and k.Market ‘s chef Ken Yau, has turned into a dynamic feast with a cause in the wake of tragic incidents towards the AAPI (Asian American and Pacific Islander) communities across North America.

The unique feature menu, Feast of Harmony, celebrates all things Southern Chinese cuisine. Eva Chin feels like this menu is something that finally represents her Chinese roots.

“I have spent my whole life in kitchens making and learning other cultural cuisines, but I have yet to celebrate my own heritage-driven food,” she says.

Who takes home the crown on the GCBS season 4 finale

We went from 10 bakers to three in seven weeks and this is the episode of The Great Canadian Baking Show where one baker gets to feel happy and overwhelmed with an extra boost of self-assurance.

In other words, a winner will be crowned tonight!

This has been such a fun season of GCBS. I have loved watching each baker perfect their craft and showcase their artistry as things progressed over the past eight weeks.

What if we told you that we know someone — rather something — who can work a grill and fryer perfectly for 100,000 hours straight? Its name is Flippy and it’s an AI assistant chef from Miso Robotics. The cost? $30,000 USD, plus a monthly fee of $1,500 USD/month.

The robot addresses the problem of fulfilling late-night shifts that no one wants in a 24-hour restaurant. Also, due to the pandemic, there’s greater concern for food safety and hygiene. This is able to solution all of that, as the robot works with minimal human contact.

The robot chef — invented…

Go big and go fancy or go home on this week of GCBS

I am almost blinded by co-host Ann Pornel’s dress in the opening scene of this week’s episode of The Great Canadian Baking Show. Talk about a fashion statement!

Sweet and savoury pastries are the theme of this week’s GCBS episode

We’re down to five bakers on week six of The Great Canadian Baking Show–meaning we’re only one week away from the semi-finals– and right now, it’s all about pastries.

Co-host Ann welcomes the bakers to the “crustiest” week yet. If I was one of the show’s writers, I’m not sure I would have gone with that adjective.

Unrelated, her co-host Alan is wearing a very cool shirt that I now really want. Who does the styling for GCBS co-hosts and judges? I need to know them!

Signature Bake

Flowers and herbs are the theme of this week’s GCBS episode

This week, six remaining bakers face the first-ever Botanical Week on The Great Canadian Baking Show which celebrates fruit and herbs–as well as teaches us as viewers which flowers are edible and can add great flavours to baked goods.

Co-host Ann opens the show by asking Alan if he remembered his first time. She used adjectives such as soft, sweet, supple to describe her first. Ann was actually referring to the first time she baked…which was not what we were all probably thinking.

Canada’s top home bakers are tasked with creating Italian confections

We’re officially halfway through season 4 of The Great Canadian Baking Show and tonight, our bakers are confronted with Italian week. You know what that means; they’re living la dolce vita in the GCBS tent!

The episode starts off with co-hosts Ann Pornel and Alan Shane Lewis scooting around the park adjacent to the GCBS tent to mimic the way people get around in Italy. Ann gets a smile out of me with her line about not being able to keep up with Alan on the scooter because she had a big breakfast. I’ve been there. …

This week’s episode of GCBS is all about baking cookies

It’s cookie week on The Great Canadian Baking Show. Seriously, is there anyone out there who doesn’t love cookies?

My eyes light up when I see cookies come out of the oven. Plus, it’s one of the rare foods that can cater seamlessly to one’s emotions.

If you’re happy, cookies can make you even happier. If you’re sad, you reach for a cookie for comfort.

None of the challenges asked for the ultimate chocolate chip cookie, nor did any of the bakers attempt to make them as part of their cookie of choice. I found that surprising.

A chocolate chip…

Cha ingredients on counter

Some say chai, others say chai tea, which is completely wrong as it translates to tea-tea. People from Punjab called it (not chai). Every Indian family has their own way of making cha, but this is the real deal — an authentic cup made by my mom, which is the backdrop of many childhood memories for me. My mom grew up in a small village in Punjab in the ’60s. Back then, simple spices such as cardamom pods were a bit of a speciality item used in tea when guests came over, as the pods would perfume the house. …

Deepi Harish

Published Storyteller on Bon Appétit, The Food Network Canada, The Huffington Post, China Daily, Post City Magazines and more. Follow me at

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