15 Products You Can (Usually) Only Buy in Canada

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iStock

Canada is widely known for its hockey, maple syrup, and brutally cold winters. But you can bet your back bacon that Canadians also enjoy some special products only available in the Great White North, many of which are completely unknown to its neighbors to the south, at least outside of specialist importers. Here’s a salute to some of the items that are usually only available on Canadian soil.

1. CANADIAN MILK CHOCOLATE

Crispy Crunch, Smarties (the Canadian kind), Aero, Wunderbar, Caramilk—while the names and textures of these candy bars may differ, they all contain the same unique “Canadian” chocolate taste. Apparently, there is a Canadian preference for a sweeter, creamier milk chocolate, as opposed to the gritty, bitter taste of American chocolate. In 2013, The Hershey Company changed its formula to develop a milkier, creamier chocolate “that is unique to Canadian chocolate.” Even Canadian versions of popular American chocolate bars, such as Kit Kat and Reese’s Peanut Butter Cups, taste completely different, as documented in a 2009 Food Network survey.

2. KRAFT DINNER (NOT TO BE CONFUSED WITH KRAFT MACARONI AND CHEESE)


Kraft Dinner, or “KD” as it’s affectionately (and now formally) known in Canada, is the country’s unofficial official food. It been reported that Canadians consume 1.7 million boxes of the neon-colored pasta tubes a week, out of the 7 million sold globally. Yes, you can get similar pasta-and-powdered cheese concoctions in the United States, but you can’t find the “KD” packaging anywhere in the U.S., and there tend to be more varieties of the pasta in Canada as well.

3. BUTTER TARTS

These yummy desserts—pastry tart shells filled with maple or corn syrup, sugar, butter, and raisins—are a distinctly Canadian treat. Some articles have traced their origins to pioneer cookbooks published in the early 1900s. However, a 2007 Toronto Star article suggests they date back to the mid-1600s and the arrival of the filles de marier, or imported brides, from France. Regardless, these desserts are a seasonal staple at the Canadian Christmas snack table. And while some small American bakeries might offer butter tarts, in Canada processed, pre-packaged versions are found at most convenience stores around the country.

4. MILK BY THE BAG


Kevin Qiu, Flickr // CC BY 2.0

Yes, that’s really a thing. You may think milk in a bag defies the laws of physics come pouring time, but the bags are smartly placed in a pitcher container and the corner is snipped off at an angle for easy pouring. Bags of milk are still popular in Ontario, Quebec, and Eastern Canada, but have been phased out in other parts of the country. Some American states have flirted with the idea of bringing bagged milk to the masses, but the practice doesn’t look like it’s catching on.

5. MOUNTAIN EQUIPMENT CO-OP


m01229, Flickr // CC BY-SA 2.0

Similar to the U.S.-based REI, Mountain Equipment Co-op was founded in 1971 by four mountaineering friends who wanted to offer Canadians a low-cost way to purchase outdoor equipment without having to go to the States. Today, MEC still runs as a co-op, offering memberships for $5 (you need one to purchase anything at the store). It’s found in 18 cities across the country and boasts 4.5 million members from Canada and around the world.

6. HICKORY STICKS

Picture julienned, thick-cut potato chips with a tangy, smoky flavoring and you have Hickory Sticks. They're also one of the few remaining products under the Hostess name in Canada, as Hostess was bought out by Lays in the 1990s (the Canadian potato chip brand is completely unrelated to the Twinkie hawker). These products have survived the test of time … as has the decidedly unglamorous brown packaging.

7. SWISS CHALET

Mention the words “Quarter Chicken Dinner” to any Canuck and the words “Swiss Chalet” will immediately come to mind. The restaurant is known for chicken, ribs, and one-of-a-kind dipping sauce. Bonus point for anyone who remembers the cheesy Swiss Chalet TV commercials of the 1980s with iconic images of those juicy succulent chickens rotating on skewers.

8. CAESARS

Americans may have their Bloody Marys, but the Canadian hangover cure (and cause) has always been found in a Caesar. Similar to a Bloody Mary, the recipe typically calls for 1-2 ounces of vodka, two dashes of hot sauce (Tabasco is commonly used), four dashes of Worcestershire sauce, and 4 to 6 ounces of Clamato juice. Don’t forget the celery salt and pepper on the rim! The crowning glory are the stalks of celery, olives, limes, and other greenery that may accompany it. Serve over ice and enjoy.

9. RED RIVER CEREAL

Who would have thought that a blend of wheat, rye, and flaxseed mixed with boiling water would be such a hit? Named after the iconic Red River that flows north into Winnipeg from the U.S., the hot cereal has been a staple in many homes since 1924. Red River Cereal was once imported into the U.S. by Smuckers foods of Canada, but it appears to have been discontinued.

10. MCCAIN DEEP N’ DELICIOUS CAKE

McCain Deep n’ Delicious cakes are a fixture in Canadian freezers around the country. The moist cake is available in vanilla, marble, chocolate, and other flavors, topped with a sweet icing. The treat comes in a metallic aluminum foil tray with a resealable plastic dome lid that is often superfluous, as the cake is usually eaten entirely in one sitting. Pass the fork, please!

11. PRESIDENT’S CHOICE PRODUCTS 


What started out as a desire to make top-quality generic-brand products in the 1980s has since grown into a best-selling national empire. The President’s Choice line was spearheaded by the late Dave Nichol for the Loblaw chain of stores in 1984 as way to bring a “higher end” generic brand of products to consumers. Some of the first items included PC Beer and The Decadent Chocolate Chip Cookie, which hit the shelves in 1988 and is still one of its top-selling products today. While the company did expand to selling some of its products in select grocery stores around the U.S., the PC brand has largely been phased out of the United States, save for a few stores in the Chicago area.

12. LAURA SECORD CHOCOLATES

Take the name of a Canadian war hero and mix in some cocoa, sugar, and butter, and you have a recipe for national chocolate-making success. Laura Secord was an American-born pioneer woman in what was then Upper Canada (the forerunner of Ontario), who successfully warned the Canadian and British forces of an impending Yankee attack during the War of 1812. To the delight of many sweet-toothed Canadians, her legacy did not stop there. In 1913, Frank P. O’Connor opened the first Laura Secord candy shop on Toronto’s Yonge Street. Today, over 100 stores are found across Canada—boasting more than 400 products, including the marshmallow Santa Claus, a seasonal favorite stocking-stuffer. The chain does deliver to the U.S., but there are no locations south of the border.

13. DUNK-A-ROOS 

The Betty Crocker kangaroo-shaped cinnamon-flavored graham cookies dunked in sweet, sweet icing are still sold in grocery stories in Canada despite being discontinued in the United States. Americans will either need to cross the border to pick them up, pay at least five times the retail price for the product on sites like Amazon, or come up with their own homemade remedy for their sugar craving.

14. HAWKINS CHEEZIES

The original Canadian Cheezie was actually created in Chicago after the Second World War by James Marker and W.T. Hawkins. According to the product’s website, the duo perfected their recipe by extracting cornmeal into finger-like shapes, frying them in shortening, and then dusting them with aged cheddar cheese. The plant moved to Ontario, Canada, in the 1950s and the product has remained north of the 49th parallel ever since. Some have said the snack is similar to a Cheetos Crunchy, but others claim there is only one Cheezies.

15. LE CHÂTEAU

Long before U.S. chains such as H&M and Forever 21 graced the storefronts of Canadian malls, Le Château was the go-to store for affordable, Euro-chic clothing and accessories. The Canadian clothier first got its start in 1959 as a family-run store in downtown Montréal. Today there are more than 200 retail locations across Canada. In the late ‘80s, Le Château opened more than 20 stores in the U.S., but closed them about a decade later after reporting significant losses in those markets. The company boasts a small international presence in countries such as Dubai and Saudi Arabia, but the name recognition of Le Château in Canada is as Canadian as poutine. (Le Château founder Herschel Segal is also co-founder of another Canadian business, David’s Tea, but that one is now widely found in certain parts of the U.S.)

This article originally ran in 2016.

See Which Ingredients Cooks From Around the World Love Most

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iStock

Food is incredibly regionally specific, and cuisines have been refined over millennia based on what ingredients have been available and what local cooks have come up with. Even though global trade has made the same spices and other flavor staples available virtually anywhere in the world, Mexican food still tastes radically different from Chinese food, and Italian food from Irish food. We know this intuitively—few of us pick up a bottle of soy sauce thinking we’ll use it in a traditional Italian pasta dish—but it’s still fascinating to see a breakdown of just which ingredients certain cuisines have cornered the market on, as you can in these charts.

Nathan Yau of FlowingData visualized the most-used ingredients in 20 different cuisines, using data on ingredients from Yummly to figure out what distinct flavors and ingredients country-specific cuisines gravitate towards.

Across the world, salt is king. It’s the most-used ingredient in 75 percent of the cuisines Yau looked at, and the only cuisine in which it doesn’t appear in the top five most-used ingredients is Korean food—but, like in other Asian cuisines, Korean recipes use soy sauce more than any other ingredient, and that in itself is very salty.

Because so many cuisines rely heavily on the same ingredients, like soy sauce and salt, Yau also calculated the ingredients most specific to each cuisine: the ones disproportionately used in one country’s traditional cuisine. This is where you start to get a picture of the kind of ingredients we associate heavily with particular regionally specific dishes. Mexican food relies on tortillas; Greek food, feta cheese; Korean, kimchi; Thai, lemongrass; Russian, beets; and Cajun, andouille sausage. Some ingredients may come as a bit of a surprise, though. Southern cooking in the U.S. uses vanilla extract more than other cuisines do, and the French love shallots. Cajun cooks are big fans of celery ribs, and somehow, though numerous cuisines use onions heavily, Brazilian cooks use them slightly more than anyone else.

The data relies on Yummly recipes, so the results are limited to what the recipe recommendation site has available. It's possible that home cooks working in each cuisine do something slightly different that might move the data in another direction. But, since Yummly currently has more than 2 million recipes available, it seems like a relatively large snapshot of cooking options.

Explore the interactive graphic and learn more at FlowingData.

15 Behind-the-Scenes Secrets of The Great British Baking Show

Netflix
Netflix

by Sarah Dobbs

If you’re an American fan of The Great British Bake Off you probably know it better as The Great British Baking Show (though its most devoted fans simply call it GBBO, which saves a lot of time). While its ninth season just kicked off on England’s Channel 4, American audiences are only now just getting caught up on season eight via Netflix. And with new hosts Noel Fielding and Sandi Toksvig taking over for Mel Giedroyc and Sue Perkins, plus Prue Leith taking over for Mary Berry as host, the latest incarnation of the show looks a lot different.

A bona fide global sensation, the baking competition has the power to cause otherwise rational human beings to immediately run to their nearest supermarket in search of obscure ingredients like psyllium or Amarula cream liqueur. It’s a charming, retro, warming hug of a TV show. But how much do you know about what goes on behind the scenes? Without destroying any of your illusions, here are some secrets about how the producers whip up one of the world's most beloved cooking shows.

1. THE REASON WHY IT HAS TWO DIFFERENT NAMES IS SIMPLE.

A scene from The Great British Bake Off
Netflix

If you’ve ever wondered why the series is called The Great British Bake Off in England and The Great British Baking Show in America, the answer is simple: Pillsbury. The Pillsbury Bake Off, which kicked off in 1949, is probably America’s most famous baking contest. And the company didn’t want there to be any confusion among viewers, hence The Great British Baking Show.

2. THE OVENS ALL HAVE TO BE TESTED EVERY DAY.

It’s difficult enough to make a cake that Paul Hollywood won’t declare either under- or over-baked without having to worry about whether your oven is working properly. So for every day of filming, every oven has to be tested. And because this is a baking show, they’re tested with cakes. Yes, every day every oven has a Victoria sponge cake cooked in it, to make sure everything’s working exactly as it should be.

3. EVERY TIME SOMEONE OPENS AN OVEN DOOR, THERE'S A CAMERA WATCHING THEM.

To make sure they catch all the drama, GBBO producers insist that every time a bake is put into or taken out of an oven, the moment must be caught on camera. So whenever a baker wants to put their goodies into an oven, or check if they’re ready to come out, they need to grab someone to make sure the moment gets captured on film. (Which must be a hassle for the first couple of weeks, when there are more than 10 bakers all trying their best to produce a perfect bake at once.)

4. THE CONTESTANTS HAVE TO WEAR THE SAME CLOTHES ALL WEEKEND.

It’s a minor thing, but have you ever noticed that the bakers wear the same clothes for an entire episode, even though it’s shot over two days? For continuity purposes, the contestants are asked to wear the same outfits for the entire weekend. If you’re the kind of baker who ends up with flour all over your shirt whenever you bake up a loaf of bread, the second day of filming could be a bit of a nightmare.

"Luckily they change the aprons so we don't look like a Jackson Pollock painting by the end of it," 2013 champion Frances Quinn told Cosmopolitan. "I think layers [is the answer], but even then you still have to wear what you had on, on top. Difficult."

5. THE CONTESTANTS DON’T HAVE A LOT OF DOWNTIME.

Having any time to spare is not something that season seven contestant Jane Beedle remembers happening regularly for the contestants. "Maybe once or twice, and when they did we would just sit and have a cup of tea and chat with the people around us,” she told the Mirror. "They don't like it if you have nothing to do, so they try and make the challenges as difficult as possible to keep you busy."

6. THE TEMPERATURE IN THE TENT CAN MAKE OR BREAK A BAKE.

Sue Perkins, Mary Berry, Paul Hollywood, and Frances Quinn in 'The Great British Bake Off'
BBC

Forget setting the oven to the correct temperature—the temperature inside the tent is just as important to a bake. "It's completely alien to your own kitchen at home,” Quinn told Cosmopolitan. “The temperature fluctuates—you'd be making a meringue and it would start raining, or we'd try and make pastry and it would be 27 degrees outside. The technical challenges and lack of time and lack of fridge and work space are the enemy on that show."

7. THE ILLUSTRATIONS ARE CREATED BY TOM HOVEY, AFTER THE EPISODE HAS FILMED.

You know those fun illustrations of the confections that pop up when each baker explains what they’re going to make that day? Those are all drawn by illustrator Tom Hovey. He was working as a video editor on the first season of GBBO when the producers realized they needed an extra visual element—so he offered his illustration skills. And while we see the illustrations on screen before the bakers attempt to make them a reality, Hovey told the BBC he draws them “a pack of photos of the finished bakes from the set after each episode has been filmed … I sketch out all the bakes quickly in pencil to get the details, form and shape I am after. I then work these up by hand drawing them all in ink, then they’re scanned and colored digitally, and then I add the titles and ingredient arrows. It's a fairly well streamlined process now.”

Even if a bake goes horribly wrong, Hovey said his “illustrations are a representation of what the bakers hope to create. Even if the bakers don't produce what they’ve intended to I have a degree of artistic license to make them look good.”

8. THE CONTESTANTS DON’T INTERACT WITH THE JUDGES VERY MUCH.

“They very much tried to keep it unbiased,” Quinn said about how the bakers don’t spend much time interacting with the judges. “We saw a lot more of Mel and Sue. Mary and Paul would purely come in to do what we called the royal tour—where they'd come in and find out what you were making, and then they'd come back in for judging. You're not in the same hotel having sleepovers! You form more of a relationship after the show when you see them at things like BBC Good Food or whatever—but they need to keep their distance [on the show]. They're there as judges."

9. MAKING SURE THAT THE TECHNICAL CHALLENGE IS ACTUALLY POSSIBLE IS ONE PERSON'S JOB.

Sandi Toksvig in 'The Great British Bake Off'
Netflix

Another vital behind-the-scenes role is that of the food researcher. It’s down to them to make sure that the elaborate concoction the judges have decided the bakers have to whip up is actually possible, given the ingredients, instructions, and time the bakers will be allowed.

The tent presents its own challenges, too, because it could be hot or cold, depending on the weather, and it tends to have quite a wobbly floor, which can make delicate decorating work trickier than it might otherwise seem. “The tent is just mocked up, so the floor is really bumpy and bouncy because you’d got so many camera guys running around,” Quinn told the Irish Examiner.

10. THE SHOW GOT INTO SOME TROUBLE FOR ITS PARTNERSHIP WITH SMEG.

Part of GBBO’s homey charm has to do with the setup of the tent where the bakers do their cooking, and few appliances spell “retro” as well as a colorful Smeg refrigerator. A viewer fed up with what they described as “blatant product promotion” wrote to the Radio Times to complain, and an investigation was launched into the series’ agreement with Smeg. As BBC guidelines state that a series may "not accept free or reduced cost products" in return for "on-air or online credits, links or off-air marketing,” the broadcaster ended up having to write the company a check for all the times their product got some screen time.

11. THERE ARE NEVER ANY LEFTOVERS.

The judges only take a mouthful of every bake, which seems to leave an awful lot of leftover pastries, cakes, and ridiculously complicated bread sculptures. But don’t worry—none of it goes to waste. “The crew eats all the leftovers," Beedle told The Mirror. "We get some brought to us in the green room so we can taste each other's bakes, but it's only slithers."

12. HUNDREDS OF SEASON FIVE VIEWERS WROTE IN TO COMPLAIN ABOUT “SABOTAGE.”

Midway through season five, contestant Iain Watters had a bit of an issue with his Baked Alaska. Realizing that his ice cream had not yet set, he threw the entire dish into the trash rather than serve the judges a subpar dessert and was sent home as a result. Footage from the episode made is seem as if fellow contestant Diana Beard had removed his ice cream from the freezer. Beard left the show at just about the same time due to health issues, but some viewers (811, to be exact) smelled sabotage—and wrote in to the show’s producers to complain. Media watchdog group Ofcom looked into the matter, but said that they had assessed viewers’ complaints and “they do not raise issues warranting further investigation under Ofcom’s rules.”

Paul Hollywood took to Twitter to clear up what became known as “bingate,” tweeting: “Ice cream being left out of fridge last night for 40 seconds did not destroy Iain’s chances in the bake off, what did was his decision BIN.”

13. MARY BERRY WATCHED BREAKING BAD BACKSTAGE.

Although it looks pretty nonstop on screen, there’s quite a bit of downtime during the show’s filming days. Especially for the show’s judges and hosts. Former judge Mary Berry had one unique way of passing the time: binge-watching Breaking Bad. “It’s shocking,” Berry told The Telegraph. “Then you get into it and you think: ‘Have I seen episode four or five?’ You get hooked. It’s better than motor racing, which [my husband] Paul watches—though I’d prefer Downton Abbey.” She’d apparently rope former hosts Mel and Sue into watching it with her on occasion. What better way to relax during a long day of baking than by watching Walter White, umm, baking?

14. THE APPLICATION FORM IS NO JOKE.

Fancy your chances in the Bake Off tent? If you’ve been inspired by the show and reckon you could nab a couple of Star Baker titles, brace yourself: The application form is a whopping eight pages long, and it’s full of probing questions. As well as giving details of your hobbies, lifestyle, and level of experience with various types of baked goods, it also asks applicants to describe their baking style, and answer a couple of existential-sounding questions.

"It's a long application form. I think it's designed to put some people off, essentially," fourth season contestant Beca Lyne-Pirkis said. "It asks you about everything you have done, good and bad. It's designed to get information about your character, stories, mishaps and successes."

Still fancy applying? Though submissions are not open at the moment, you can keep your eyes open for when the next batch of contestants are being accepted here.

15. THE AUDITION PROCESS IS EVEN MORE GRUELING.

If you happen to make it through the application process, the audition process is even more difficult. “Every person who makes it into the marquee has passed a rigorous series of tests,” GBBO creator and executive producer Anna Beattie told The Telegraph. In addition to the application form, The Telegraph reported that there is “a 45-minute telephone call with a researcher, bringing two bakes to an audition in London, a screen test and an interview with a producer. If they get through that, there is a second audition baking two recipes … in front of the cameras, and an interview with the show psychologist to make sure they can cope with being filmed for up to 16 hours a day.”

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