I recently saw a culinary invention — “tourtine” — that left me thinking. The dish, as its name suggests, is a hybrid of tourtière and poutine. Poutine cheese curds and sauce are added to the ...

'If you're outside Quebec, you’re basically out of luck. Need to call it something else,' the Food professor posted on X Thursday You can save this article by registering for free here. Or sign-in if ...