KRAFT DINNER: Kraft Foods is not a Canadian company and it sells
versions of its boxed macaroni 'n' cheese in countries around the world,
but the name and popularity of Kraft Dinner is a uniquely Canadian
phenomenon. Kraft Dinner, or "KD" as most Canadians call it, is a pantry
staple in Canada, enjoyed by children, college students and anyone else
looking for a cheap and easy meal. KD sold in Canada is even made
domestically at a factory in Montreal.

COFFEE CRISP: For millions of Canadians the answer to the question "how
do you like your coffee?" is "I like it crisp," a reference to a classic
TV ad for the Coffee Crisp candy bar. Even though the treat was
originally formulated in the UK as Rowntree's Wafer Crisp, by the 1940s
it was known as Coffee Crisp, becoming one of Canada's favorite snacks.
Today the bar is only manufactured in Toronto and in 2017 Nestle named
it "a local Canadian gem" in honor of Canada's 150th birthday.

SASKATOON BERRY PIE: Saskatoons are small purple berries that pack a
sweet and nutty flavor. Native to North America, the name of the berry
isn't capitalized because the berry isn't named after the city of
Saskatoon. Rather, both come from a Cree word that means "the fruit of
the tree of many branches". Saskatoons are used in everything from salad dressing to ice cream, but they're most commonly found baked into a
flaky double-crust pie.

HALIFAX DONAIR: While seafood is obviously abundant in Canada's Maritime provinces, there's another food that is quintessentially East Coast: the donair. The Canadian version of the traditional Turkish donair kebab was developed in the 1970s by Greek immigrant Peter Gamoulakos, the
restaurateur behind Halifax's King of Donair. Gamoulakos swapped out
tradition tzatziki for a sweet sauce and the wrapped sandwiches quickly
became Halifax's most beloved street food.

CHALET SAUCE: One of Canada's most enduring chains of casual
restaurants, Swiss Chalet opened its first location in Toronto in 1954.
While the restaurant's specialty is rotisserie chicken, it is most
famous for the "chalet sauce" served alongside the chicken and French
fries. Not quite barbecue sauce or gravy, Canadians tend to either love
or hate the tangy herbal flavor, but those who love it often flock to
Swiss Chalet over the Christmas or Thanksgiving seasons for its holiday specials.

BANNOCK: Bannock is a fry bread that is most commonly associated with
Canada's indigenous peoples, but it's widely believed it wasn't actually adopted until after European settlers arrived. Oat-based bannock is a
Scottish tradition, but after Scottish explorers arrived in Canada,
indigenous communities began making it with corn flour. Now it's
typically made with wheat flour and is often served alongside other
indigenous cuisine.

CANOLA OIL: Drive through the Canadian prairies and you'll see field
upon field of yellow canola flowers, all grown for canola oil
production. Canola was developed by Canadian scientists after the Second
World War as a more food-appropriate variation of rapeseed - the "can"
in the name actually refers to it being a Canadian invention. Canola is
now a staple in most Canadian pantries, prized for its healthy fats and versatility in the kitchen.

CANADIAN WHISKY: Just like Scotch, Irish whiskey or bourbon, Canadian
whisky has its own distinctive flavor and makeup. The Canadian whisky
industry blossomed during American Prohibition with a product usually is
made with a grain blend that includes at least some percentage of rye.
Brands like Canadian Club, Crown Royal and Alberta Premium are known for
their light character and notes of toffee, cinnamon and toast.

FLAPPER PIE: There's no consensus on when or where flapper pie
originated, but it's been a Canadian prairie classic for generations,
likely due to the steady availability of its ingredients even in the
dead of winter. It's a very simple pie consisting of an egg-rich vanilla custard in a Graham cracker crust topped with either meringue or
whipping cream. The pie is not as popular with home cooks as it once
was, but is still available in some diners across the prairie provinces.

ICEWINE: Icewine isn't a Canadian invention (it's been produced in
Germany for some time) but given Canada's cold climate, it's a perfect
fit. The wine is made by letting grapes freeze on the vine, allowing the
sugars to concentrate to create a very sweet dessert wine that's best
enjoyed like a liqueur. The Canadian icewine industry started in British Columbia's Okanagan Valley, but Ontario's Niagara region tends to get
colder weather and has since become the largest icewine producer in the
world.

INSTANT MASHED POTATOES: Instant mashed potatoes aren't exactly embraced
by most food lovers, but these boxes of flaked potatoes can be very
handy to those with limited cooking skills or equipment. Chemist Edward Asslbergs invented dehydrated potato flakes while working for the
Canadian Department of Agriculture in the early 1960s. While most of us wouldn't choose instant flakes over a proper mash, the product remains a stand-by of campers and others in need of a convenient starch.

SCREECH: With the exception of seafood, no consumable product has a
greater connection with Newfoundland than Screech rum. Rum has a long
tradition in Newfoundland: local fishermen would ship salt fish down to
Jamaica and the boats would come back full of Jamaican rum. The spirit
in Screech still comes from Jamaica, but is bottled and blended in Newfoundland. It's become famous through the tradition of "Screeching
in" newcomers to the island, which involves gulping a shot of Screech
before kissing a cod.


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