You've almost certainly heard of Canadian bacon while at a restaurant, but how does the popular breakfast staple differ from ...

Which side are you on: Canadian bacon or ham? "But Tasting Table!" non-discerning carnivorous foodies cry, "Why pick just one? Can't we enjoy both?" To meat or not to meat, that is the question ...

I don't know what changed, but most 'Canadian back bacon' you buy around here ends up just being ham slices. Bacon (crispy) is my go to. Sausage is ok. Ham? no. That's for sandwiches or dinner.

We use ham instead of Canadian bacon in our eggs Benedict; we prefer how it crisps up in the pan. What you can't skip is the ...

Vampire bats on a treadmill, garbage science wins Canada's most prestigious science prize, sugar rationing led to healthier ...

Gammon joints are sold at various weights, with or without the bone, smoked or unsmoked. In the past, gammons needed soaking overnight in cold water to remove excess saltiness; nowadays this is ...

Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots ...

Don’t care too much for sausage? Substitute it with Canadian bacon. Not a fan of green peppers? Leave them out or throw in some sun-dried tomatoes. The choices are limitless and all scrumptious.

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