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Canada

Canadian cooking is a patchwork of French, British, Indigenous and immigrant traditions across a country too large for one cuisine: Quebec's meat pies and maple sugar shacks, Atlantic fishing towns built on cod and lobster, and prairie tables built on wheat, bison and every wave of newcomer cooking since. Maple syrup, tapped each spring from sugar bushes in Ontario and Quebec, threads through savory and sweet dishes alike. Poutine, tourtière and butter tarts get the tourist attention, but most weeknight cooking here is plainer and heartier than that.