肉汁奶酪薯条、黄油馅饼、纳奈莫酒吧——来自大白北方的经典食谱。
加拿大美食以原住民的基础为基础——太平洋沿岸的鲑鱼捕捞和熏制、阿尼什纳贝人收获的野生稻（manoomin）、野味、浆果和班诺克——以及法国和英国殖民时期的烹饪和连续不断的移民浪潮。魁北克开发了最具特色的地方厨房：tourtière 肉馅饼、豌豆汤、糖屋 (cabane à sucre) 盛宴和肉汁奶酪薯条，这是 20 世纪 50 年代魁北克乡村发明的薯条、吱吱作响的奶酪凝乳和肉汁，后来成为国菜。加拿大生产世界上约 70% 的枫糖浆，其中大部分来自魁北克。
地区认同贯穿全国各地。加拿大大西洋地区以海鲜为生——龙虾卷、迪格比扇贝、爱德华王子岛贻贝以及纽芬兰的咸鳕鱼传统美食，如鱼和啤酒。大草原由乌克兰人和门诺派定居点组成，是当地的主食，并种植该国大部分小麦、油菜和扁豆。蒙特利尔的犹太社区创造了自己的百吉饼（更小、更甜、用木头烤制）和熏肉；多伦多和温哥华是世界上最多元化的美食城市之一，点心、沙瓦玛和黄油鸡肉烤饼是这里的日常食物。
家庭烹饪紧随季节变化：夏季烧烤和采摘浆果，秋季腌制，冬季舒适菜肴 - 豌豆汤、黄油馅饼、纳奈莫酒吧和圣诞节的 Tourtière。枫糖浆是真正的食品储藏室主食，可以给鲑鱼和培根上釉，而不仅仅是煎饼的配料。蒂姆·霍顿 (Tim Hortons) 的咖啡文化、周末早午餐和后院溜冰场的热巧克力小吃与任何单道菜一样都是食物身份的一部分。
枫糖浆
加拿大利用了全球约 70% 的供应量，将其用作釉料、烘焙和糖屋盛宴中真正的食品储藏室主食。
魁北克烹饪
肉汁奶酪薯条、tourtière、豌豆汤和 Cabane à sucre 传统形成了加拿大最独特的地方美食，植根于法国定居点。
大西洋海鲜
龙虾、爱德华王子岛贻贝、迪格比扇贝和纽芬兰鳕鱼定义了东海岸的渔业经济表。
土著基金会
太平洋鲑鱼、野生稻 (manoomin)、野味、浆果和班诺克将原住民、梅蒂斯和因纽特人的饮食传统带入现代厨房。
草原和移民主食
乌克兰饺子、门诺派烘焙以及小麦和油菜籽带塑造了加拿大中部丰盛的日常烹饪。
甜蜜佳能
黄油馅饼、纳奈莫酒吧和采用枫糖烘焙的蒙特利尔百吉饼定义了加拿大独特的甜点和面包传统。
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Canada's most iconic pastry — flaky tart shells with a gooey, caramel-like brown sugar and butter filling. This authentic Canadian butter tart recipe makes 12 perfect tarts with the signature runny-to-set filling.
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A thick, warming yellow split pea soup with smoked ham hock — a beloved Canadian comfort food that is hearty enough to be a complete meal.
Canada's most beloved pastry — flaky tart shells filled with a gooey brown sugar butter filling, with or without raisins.
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Canadian Harbor Charred Pepper Noodles brings canadian flavor to a practical noodle dish built with rice noodles, maple, mustard, potatoes and smoked fish, and a fresh chives finish.
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Crisp double-fried potatoes topped with squeaky cheese curds and hot brown gravy, Canada's most iconic dish.
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Golden corn fritters studded with crispy bacon and finished with a maple drizzle, a Canadian brunch favorite.
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Small flaky pastry shells filled with a gooey, caramel-like butter and brown sugar filling, a distinctly Canadian dessert.
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Flat, stretched fried dough dusted with cinnamon sugar, a beloved Canadian carnival and winter-festival treat.
A creamy baked casserole of chicken, wild rice and mushrooms, a comforting one-dish Canadian family dinner.
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A spiced ground pork and beef pie in flaky pastry — Quebec's traditional holiday tourtière, served every Christmas Eve and New Year's.
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A whole chicken rubbed with fresh ginger and roasted with coconut milk basting — a warming, Caribbean-Canadian-inspired Sunday roast.
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加拿大美食以肉汁奶酪薯条（薯条、奶酪凝乳、肉汁）、枫糖浆（约占世界供应量的 70%）、黄油馅饼、tourtière 肉馅饼、蒙特利尔熏肉和百吉饼、大西洋龙虾和纳奈莫酒吧而闻名。该美食将野生稻和鲑鱼等土著传统与法裔加拿大人、英国人和高度多元文化城市的广泛移民烹饪相结合。
肉汁奶酪薯条是鲜切的薯条，上面撒上白色切达奶酪凝乳和热肉汁——热量使凝乳软化，同时保持其标志性的吱吱声。它起源于 20 世纪 50 年代的魁北克农村乳制品国家。正宗的版本坚持使用真正的凝乳（绝不是切碎的奶酪）和胡椒鸡肉或小牛肉肉汁。现在的变种添加了熏肉、豌豆或红烧小排。
它们有很大的重叠，但加拿大的法裔加拿大菜品（肉汁奶酪薯条、图尔蒂埃菜、糖棚烹饪）没有美国的同类菜品，枫糖浆更深入地渗透食品储藏室，黄油馅饼、纳奈莫酒吧、蒙特利尔百吉饼和番茄酱片等食品显然是加拿大特色。加拿大培根、温和的切达干酪文化和更浓郁的英国传统（以及凯撒鸡尾酒）也标志着差异。
黄油馅饼——简单的红糖、黄油和鸡蛋馅，装在糕点壳里——是最简单的图标。枫釉鲑鱼需要十五分钟。如果你能找到真正的奶酪凝乳并制作合适的肉汁，那么肉汁奶酪薯条在家就能做。 Tourtière（五香猪肉馅饼）是一个平易近人的度假项目，而火腿豌豆汤则是万无一失的。
蒙特利尔百吉饼更小、更密、更甜：面团中含有鸡蛋和蜂蜜，百吉饼在加蜂蜜的水中煮沸，然后在燃木烤箱中烘烤，形成薄薄的脆皮。纽约百吉饼更大、更有嚼劲、更咸，并在标准烤箱中烘烤。芝麻和罂粟是蒙特利尔的经典品种，在 St-Viateur 和 Fairmount 全天候热卖。
