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Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...