This articlecontains too many tables, charts, or datasets thatlack context or explanation. Relevant discussion may be found on thetalk page. Please helpclean them up or elaborate on them usingprose text.(July 2023) (Learn how and when to remove this message)

Part of a series on
Canadian cuisine
Regional cuisines Pacific Northwest Rocky Mountain Toronto Québec Maritime Indigenous
Beverages Beer Québec spruce Bog Labrador tea Caesar Caribou Moose milk Ice cider Newfoundland Screech Whisky Yukon Jack Wine British Columbia Ontario Prince Edward County Québec Nova Scotia London fog
Ingredients Atlantic cod Caribou Cloudberry cheese Dulse Fiddlehead fern Harp seal Maple syrup McIntosh (apple) Red Fife wheat Red Gold potato Saskatoon berry Sockeye salmon Spartan (apple) Steak spice Winnipeg goldeye Yukon Gold potato
Styles and dishes All-dressed Bannock B.C. roll Bûche de Noël Buffalo burger Bumbleberry pie Butter tart Canadian cheddar Cheezies Cherry Blossom Date square Donair Figgy duff Fish and brewis Flapper pie Fried dough Fricot Garlic fingers Ginger beef Hodge Podge Hot chicken Johnnycake Ketchup chips Montreal bagel smoked meat Nanaimo bar Oreilles de crisse Pâté chinois Peameal bacon Pemmican Pierogi Pizza Pizza cake Pizza-ghetti Sushi Ploye Pouding chômeur Poutchine au sac Poutine Poutine râpée Rappie pie Rubaboo Schmoo torte St. Catherine's taffy Steamies Sxusem Tourtière Touton White bread
Religious and ethnic Acadian Canadian-Chinese Country food Inuit Tlingit
Rituals and festivals Pancake breakfast Jiggs dinner Kitchener-Waterloo Oktoberfest Réveillon Summerlicious and Winterlicious Taste of the Danforth Thanksgiving
Canada portal Food portal
v t e

Canadian cuisine consists of the cooking traditions and practices ofCanada, withregional variances around the country.First Nations andInuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. The advent ofEuropean explorers and settlers, first on theeast coast and then throughout the wider territories ofNew France,British North America and Canada, saw the melding of foreignrecipes,cooking techniques, andingredients with indigenousflora andfauna.^[1] Modern Canadian cuisine has maintained this dedication to local ingredients andterroir, as exemplified in the naming of specific ingredients based on their locale, such asMalpeque oysters orAlberta beef.^[1] Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices,^[2] based on the complexmulticultural and geographically diverse nature of both historical and contemporary Canadian society.

Divisions within Canadian cuisine can be traced alongregional lines and have a direct connection to the historical immigration patterns of each region or province. The earliest cuisines of Canada are based onIndigenous,English,Scottish andFrench roots. Thetraditional cuisines of both French- and English-Canada have evolved from those carried over to North America fromFrance and theBritish Isles respectively, and from their adaptation to Indigenous customs, labour-intensive and/or mobile lifestyles, and hostile environmental conditions. French Canadian cuisine can also be divided intoQuébécois cuisine andAcadian cuisine. Regional cuisines have continued to develop with subsequent waves of immigration during the 19th, 20th, and 21st centuries, such as fromCentral Europe,Southern Europe,Eastern Europe,South Asia,East Asia, and theCaribbean. There are many culinary practices and dishes that can be either identified as particular to Canada, such asfish and brewis,peameal bacon,pot roast andmeatloaf, or sharing an association with countries from which immigrants to Canada carried over their cuisine, such asfish and chips,roast beef, andbannock.

This sectionneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources in this section. Unsourced material may be challenged and removed. Find sources: "Canadian cuisine" – news ·newspapers ·books ·scholar ·JSTOR(March 2022) (Learn how and when to remove this message)

Though certain dishes may be identified as "Canadian" due to the ingredients used or the origin of their inception, an overarching style of Canadian cuisine may be more difficult to define. Some commentators, such as formerprime ministerJoe Clark, believe Canadian cuisine to be a collage of dishes from a variety of cultures. Clark has been paraphrased to have noted that "Canada has a cuisine of cuisines. Not a stew pot, but asmorgasbord."^[3] Canadian food culture writer and author Jennifer Cochrall-King has said that "there is no single definition of Canadian cuisine. It starts with ingredients that spring from the landscape and with traditional dishes steeped in the region's history and culture."^[4]

While the immense size of Canada, and the diversity of its inhabitants, compounds the difficulty in identifying a monolithic Canadian culinary tradition, Hersch Jacobs acknowledges that the lack of a hegemonic definition does not preclude the existence of Canadian cuisine.^[5]Lenore Newman argues that there is a distinctly Canadian creole cuisine, and identifies five key properties that together define Canadian cuisine: its reliance onseasonality, multiculturalism, wild foods, regional dishes, and the privileging of ingredients over recipes.^[6] This adaptation, preparation, and emphasis on specific local ingredients is of particular note, and a common theme in Canadian food is the use of foreign recipes, introduced by immigrants and their descendants, that have been modified for use of local products.^[5]Tourtière, for example, is a Canadian meat pie of French origin that can be cooked with beef, pork or fish.^[7] The sections on regionality and national foods below illustrate this tradition of diversity and emphasis on local elements, such asdulse andlobster in theMaritimes,deer meats in theNorthern Territories,salmon andcrab inBritish Columbia, ormaple syrup inCentral Canada.

Indigenous food may be considered uniquely Canadian, and the influence ofMétis culture can be considered to have played a particularly important role in the origin of a distinct Canadian cuisine. Foods such as bannock,moose, deer,bison,pemmican,maple taffy, and Métisstews, such asbarley stew, are all either traditional Indigenous foods, or originate from Canada with roots in Indigenous cuisines, and are eaten throughout the country.

There are many foods of foreign origin that are eaten commonly and considered integrated constituents of Canadian cuisine.Pierogies (dumplings of Central and Eastern European origin) are an example, due to the large number of earlyUkrainian andPolish immigrants, while the ubiquity ofroast beef andYorkshire pudding are an example of the heavyEnglish influence. As much of Canadian cuisine is coloured by the adaptation and development of dishes brought over by European, and laterAsian, settlers, there is a variety of noteworthy Canadian variations on pre-established templated food and drink, with their own nationally defined particularities, such as CanadianCheddar cheese,whisky,bread,wine,bacon, andpancakes.

In general, much of what is considered to be traditional Canadian cuisine contains strong elements of richness, breads andstarches,game meat, and often stews andsoups.^[7] Certain culinary traditions in Canada, such as thefrying ofdough, which developed out of the country's voyaging and frontier culture, have seen to both the creation of distinct national foods and the flourishing of a broader national association with certain types of dishes. In the case of frying dough, for example, particular foods originating from Canada would includebeavertails,apple fritters andtoutons, whilst foods such asdoughnuts, cronuts,^[8] bannock,bagels, and pancakes, though not physically originating from Canada, have nonetheless developed within a broader tradition of nationally recognized cuisine.

Canadian cuisine has been shaped by the historical and ongoing influences of Indigenous peoples, settlers and immigrants.^[5] Indigenous influences remain prevalent in Canada's contemporary food scene, alongside those of the three major immigrant groups of the 17th and 18th centuries: English, Scottish, and French. This diversity has been further expanded by subsequent waves of immigration in later centuries.^[9]

The traditional Indigenous cuisine of Canada is based on a mixture ofwild game, foraged foods, and farmed agricultural products. Indigenous peoples are known to gather more than five-hundred plant species for food. They cultivate and forage a variety of plants, hunt a diversity of animals, and use various tools to boil, smoke/preserve and roast their food.^[4] Each region of Canada, with its ownFirst Nations andInuit, utilizes local resources and distinct preparation techniques for their cuisines.

Maple syrup was first collected and used by the Indigenous peoples ofEastern Canada and thenorth-eastern United States, andCanada remains the world's largest producer.^[10] Though the origin of maple syrup production is not clear, the earliest known syrups were made by repeatedly freezing the collected maple sap and removing the ice to concentrate the sugar in the remaining sap.^[11] Maple syrup is one of the most commonly consumed Canadian food of Indigenous origin.

Dried meat products such aspânsâwân andpemmican are commonly consumed by the Indigenous peoples of the plains. In particular, the former was a predecessor for North American-stylebeef jerky, with the processing methods adapted for beef.^[12]

In most of theCanadian West Coast and Pacific Northwest,Pacific salmon is an important food resource to the First Nations peoples, along with certainmarine mammals. Salmon are consumed fresh during the spawning season, or smoked dry to create a jerky-like food that can be stored year-round. The latter food is commonly known and sold as "salmon jerky".

Whippedsoapberry, known assxusem (sk-HOO-shum,"Indian ice cream") in theInterior Salish languages ofBritish Columbia, is consumed similarly toice cream or as acranberry-cocktail-like drink. It is known for being a kidney tonic, which are calledagutak inArctic Canada (with animal/fish fat).

In the Arctic, Inuit traditionally survived on a diet consisting of land and marine mammals, fish, and foraged plant products. Meats were consumed fresh, but also often prepared, cached, and allowed toferment intoigunaq orkiviak. These fermented meats have the consistency and smell of certain soft aged cheeses. Snacks such asmuktuk, which consist of whale skin and blubber is eaten plain, though occasionally dipped insoy sauce. Chunks of muktuk are sliced with anulu prior to or during consumption.

Fish are eaten boiled, fried, and prior to today's settlements, often in dried forms. The so-called "Eskimo potato", (Inuit:oak-kuk:Claytonia tuberosa)^[13] and other "mousefoods", are some of the plants consumed in the Arctic.

Foods such as "bannock", popular with First Nations and Inuit, reflect the historic exchange of these cultures with European fur traders, who brought with them new ingredients and foods.^[14] Common contemporary consumption of bannock,powdered milk, andbologna by Indigenous Canadians reflects the legacy of Canadian colonialism in the prohibition of hunting and fishing, and the institutional food rations provided toIndian reserves.^[15] Due to similarities in treatment under colonialism, manyNative American communities throughout the continent consume similar food items, with some emphasis on local ingredients.^{[citation needed]}

This sectionneeds expansion with: explanations, examples and additional citations. You can help byadding to it.(December 2021)

Settlers and traders from theBritish Isles account for the culinary influences of early English Canada in theMaritime provinces andSouthern Ontario (Upper Canada).^[5] Cuisines found inNewfoundland and the Maritimes derive largely fromBritish andIrish cooking, with a preference for salt-cured fish, beef, and pork.Ontario,Manitoba andBritish Columbia also maintain strong British culinary traditions. The French settlers ofNew France, who would become theCanadiens andAcadians, account for much of the cuisine of southernQuebec (Lower Canada),Northeastern Ontario, andNew Brunswick.^[5]

Seafood had an important influence on the early European settlers and explorers ofAtlantic Canada, which continues to be expressed inMaritime cuisine and culture to this day. In the late 15th-century,John Cabot'sjourney to the shores of what would becomeNewfoundland broughtEngland knowledge of theGrand Banks and their abundance incod. He is reported to have toldKing Henry VII that "the sea was covered with fish which could be caught not merely by nets, but weighted basket lowered into the water."^[17] Fleets of fishermen from England,France,Portugal, andSpain flocked to Newfoundland to return with fish, filling a market need in Europe and cutting out the necessity of importing fromIceland.^[18] The English, Scottish, Irish, and French settlers of what would become the Atlantic provinces frequently built their communities beside the ocean and rivers for easy access, and the fishing industry along the Canadian east coast steadily expanded until it became the region's major industry.^[18] Accounts from early settlers list fish that were caught, sold, and incorporated into local meals, such astrout,eels,mackerel,oysters,lobsters,salmon, cod andherring.^[18] Meals that incorporated such fish included, and continue to include, fried cod roe, fried or baked cod tongues, stewed or fried cod heads, fish hash, codfish balls, cod sounds, toast and fish, roasted scrawn,fish and brewis, salt fish and potatoes, and boiled rounders, among others.^[18] The abundance of seafood and the ease by which it could be obtained made the British and French colonies ofNova Scotia,New Brunswick,Acadia,Prince Edward Island, and Newfoundland and Labrador attractive destinations for settlers.

The influx ofUnited Empire Loyalists intoBritish North America in the 18th century, and the subsequent establishment ofUpper Canada, saw the wider expansion of British cooking with indigenous ingredients in the future province ofOntario. These settlers established customs similar to their compatriots inEngland, but with a particular focus on dietary staples, such as meat, bread, andtea.^[19] Localforage andgame were typically incorporated into the cooking of earlyEnglish-Canadians in Upper Canada, such aswild berries,maple sugar,venison,partridge,waterfowl,maize,pumpkin, andturkey.^[19] Meals often contained more meat than was typical in England and were particularly reliant onpork andpotatoes during early settlement, although these meals began to include beef and mutton as farming became more established in the region.^[19]Roasting was a common method of cooking for Upper Canadians, andScottish immigration, largely onset by theHighland Clearances, brought a wider emphasis on mutton.^[19]

TheVictorian era saw a greater swell of British immigration to Upper Canada, Lower Canada, and the Atlantic colonies; further, the urban and rural development that followed encouraged the spread of eating establishments, local cookbooks, and a busier ingredients market. By the mid-19th century, there was atavern every couple odd miles along the major roads of Upper Canada; reportedly, there were 29 such establishments along the route betweenHalifax andDigby, Nova Scotia alone.^[20] The larger urban centres, such asToronto,Kingston, andCoburg in Upper Canada,Montreal andQuebec City in Lower Canada, and Halifax in Nova Scotia, saw the opening ofhotels that could better serve a burgeoningupper class of Victorian patrons.^[21] These hotels, broadly, providedbeef steak, fried pork,buckwheat cakes,roast beef and pork, wild game and fowl, vegetables,pudding, and tea.^[22] Cookbooks published during this period includeThe Home Cookbook (1877) andThe Galt Cook Book (1898).^[23] Traditions that developed out of the Victorian era in Canada include the Victorian cookingfireplace, which saw continued use in homes and restaurants even after the metalstove was introduced, andpicnics, which often involvedham, fowl,meat pies,tarts, andcakes.^[24]

In the territory ofRupert's Land, the development of communities throughout the 17th, 18th, and early 19th centuries, which centred aroundHudson's Bay Company andNorth West Company trading posts, saw to the intermingling of European (largely Scottish and French) traders, clerks, guides, and canoers with the local Indigenous population.^[25] The resulting genesis of theMétis culture saw to the development of cuisine in theCanadian West which combined the culinary traditions of these previously separate groups.With the arrival of theEarl of Selkirk and his Scottish retinue (people largely displaced by the Highland Clearances), as well as the purchase of forty-five million acres of land in theRed River Valley, many Scottish culinary traditions were brought to the region.^[25] These foods includedblack bun,haggis, honey cakes, androwies. Cooperation with the local Métis saw Scottish immigrants hunting buffalo and incorporating game into their meals.^[25]The completion of theCanadian Pacific Railway in the late 19th-century led to a significant influx of not just settlers of British origin, but of also a multitude of different backgrounds, notablyUkrainian,Polish,German,Scandinavian,Belgian,Dutch,Greek,Czech,Slovak,Chinese,American,Mennonite, andJewish.^[25] It is in this way that theCanadian Prairies, or the future provinces ofAlberta,Saskatchewan, andManitoba, were a frontier of multicultural community-building in Canada, and the creation of a regional cuisine which absorbed influences from a variety of ethnic, national, and religious backgrounds.

Icelandic immigration has a particular influence on the cuisine of Manitoba, which, besidesIceland itself, has a largerIcelandic population than anywhere else in the world. One example isvinarterta, a layer cake filled with prune jam and flavoured with cardamom, and a popular Christmas treat in Manitoba. Bakeries in the province often include other pastries brought over and adapted from Iceland, includingkleinur (similar todoughnuts),laufabrauð (flatbread decorated with patterns),kransakaka (a type of cake withalmonds), andugbraud (arye bread).^[26]

Ontario's southwestern regions also have strong Dutch andScandinavian influences.^{[citation needed]}

This sectionneeds expansion with: explanations, examples and additional citations. You can help byadding to it.(December 2021)

In Canada'sPrairie provinces, which saw significant immigration from Eastern and Northern Europe in the pre-WWI era,Ukrainian,German, andPolish cuisines are strong culinary influences. Such examples includeperogies,kielbasa, andbabka. Emigration from Russia to Western Canada in the late 19th and early 20th centuries also established aDoukhobor influence, noted in particular for its emphasis onvegetarian recipes on the cuisine of theBritish Columbia Interior and the Prairies.^[5]

TheWaterloo, Ontario, region and the southern portion ofManitoba have traditions ofMennonite andGerman cookery.

Jewish immigrants to Canada during the late 1800s played a significant culinary role within Canada, chiefly renowned forMontreal-style bagels andMontreal-style smoked meat. A regional variation of both emerged withinWinnipeg, Manitoba's Jewish community, which also derived Winnipeg-style cheesecake from New York City recipes. Winnipeg has given birth to numerous other unique dishes, such as theschmoo torte, smoked goldeye and "co-op style" rye bread and cream cheese.

Chinese immigration to Canada, beginning predominantly in the 1850s, saw to the local modification of dishes imported fromQing China. Much of what are considered to be "Chinese dishes" in Canada are largelyCanadian or North American inventions, with Chinese restaurants having tailored theirtraditional cuisine to local tastes, local ingredients, and a largely non-Chinese clientele.^[5] This "Canadian Chinese cuisine" is widespread across the country, with great variation from place to place. Examples of such variation are seen in unique regional dishes, including Calgaryginger beef,^[27] Montrealpeanut-butter dumplings,^[28] Newfoundlandchow mein,^[29] andThunder Baybon bons.^[30]

The "Chinesebuffet", although found in other parts of North America, traces its origins to earlyGastown,Vancouver,c. 1870. This meal format developed from the practice of Chinese restaurateurs providing a steam table on asideboard to serveScandinavian lumberjacks working in local forests and mills.^{[citation needed]}

Japanese-Canadians have had a profound influence on the cuisines of British Columbia and Ontario. Distinct varieties ofsushi, such as theB.C. roll and theCalifornia roll, originate from theMetro Vancouver region, whilesushi pizza was invented in Toronto.Japadog street food in Vancouver is also a popular example of Canadian west coast fusion cuisine.

Indian andSouth Asian culinary influences are a relatively recent addition to Canadian cuisine, having gained wider prominence in the country during the post-1960's era of immigration,^[31] despite earlier South Asian settlement in British Columbia dating back to the late 19th century.^[32] Indian food is particularly popular in Canada, deriving mostly fromNorthern Indian cuisine. It is characterized for its use of bread, curry, and use of yogurt and cream for meat-based dishes; it also draws inspiration fromSouth Indian cuisine in its use of sour and spicy combinations.^[31]

UniqueIndo-Canadian food includes theEast Indian roti wrap, which gained popularity inToronto during the 1980s and 1990s; usingNorth Indian/Pakistani bread and curries as stuffing, local chefs originally drew inspiration from theWest Indian roti which had entered the city's food scene in the 1960s and 1970s after a wave ofCaribbean immigration.^[33] Also known as butter chicken roti,^[34] the dish is served at many Indian restaurants and fast food locations acrossSouthern Ontario.^[35]

Other Canadian food unique to theSouth Asian community includes "Indian-style pizza" (also known as "Punjabi-style pizza" or "Desi-style pizza")^[36] which has gradually gained popularity since originating inGreater Vancouver during the 1980s.^{[37][38][39][40]} Indian-style pizza has since expanded outside of Greater Vancouver, across other urban centres inwestern andcentral Canada with largeSouth Asian populations, includingCalgary,^[41]Edmonton,^[42]Regina,^[43]Winnipeg,^[36]Ottawa,^[44] andGreater Toronto,^[45][46] later expanding to other regions.^[a][47] This type of pizza typically includes sauce with mixed spices and toppings such ascilantro,ginger,spinach,cauliflower,tandoori chicken,butter chicken, orpaneer.^[36]

This sectionneeds expansion with: explanations, examples and additional citations. You can help byadding to it.(March 2022)

Contributions from Southeast Asia to Canadian cuisine includes a style of medium-thick crustpizza Margherita in Toronto. An example offusion cuisine, the pizza is topped with garlic and basil oil topping, combining an Italian pizza with theVietnamese tradition of using herbed oil toppings in food.^[48]

While numerous and varied ingredients are commonly found throughout Canada, each region, with its tradition of culinary development, utilizes locally derived ingredients, both wild and agricultural, which are used to define unique dishes. The table below is meant to provide particular examples of regional staples and their key local ingredient.

Wild game of all sorts is still hunted and eaten by many Canadians, though not commonly in urban centres.Venison, fromwhite-tailed deer,moose,elk (wapiti) orcaribou, is eaten across the country and is considered quite important to manyFirst Nations cultures.^[62]Seal meat is eaten, particularly in theCanadian North, theMaritimes, andNewfoundland and Labrador. Wild fowl likeducks and geese,grouse (commonly called partridge) andptarmigan are also regularly hunted. Other animals likebear andbeaver may be eaten by dedicated hunters or indigenous people, but are not generally consumed by much of the population.

Seafood is a very common constituent of Canadian cuisine broadly, but particularly in British Columbia and the Atlantic provinces. West Coast salmon varieties includesockeye,coho,chinook (also known as king),chum (also known as dog salmon), andpink, while salmon used on the East Coast can be broadly defined asAtlantic salmon. Freshwater fish, such as thewalleye (also known as pickerel) andlake whitefish are commercially fished in the Great Lakes and are popular in southern Ontario. Both wild-caught and farmedrainbow trout are consumed throughout Canada.

Although the majority of Canada's fish yield is captured wild, about 28% of the country's yield came fromaquaculture in 2018.^[63] British Columbia accounts for 49% of the country's total aquaculture production volume, while the Maritime provinces account for 46%. Canada is the world's fourth-largest producer of farmed salmon, and other species, such astrout,Arctic char,mussels,oysters, andclams are well established industries.^[64]

Forage in Canadian cooking can include a variety of berries, mushrooms,Canada rice andherbs. Wildchanterelle,pine,morel,lobster,puffball, and othermushrooms are commonly consumed.Gooseberries,salmonberries,cranberries,strawberries,Saskatoon berries, cloudberries, soapberries,blackberries,blueberries,bilberries,currants, andhuckleberries are gathered wild or grown.

Alberta is renowned for its production ofbeef; in 2016, Alberta's cattle herd accounted for 41.6% of the national total.^[65] Alberta beef is thought to have a rich marbled flavour due to the province's nutritiousgrasslands andbarley. Examples of local recipes that utilize Alberta beef includebeef tartare,bistecca,roast beef,Sunday roast,short ribs, ginger-fried beef, and grilled steak.^[66] Canada ranks among the world's top 10 per capita consumers of beef.^[67]

Saskatchewan is often referred to as the "breadbasket of Canada"; it accounts for nearly 50% of Canada's total crop yield and for two-fifths of the country's total field acreage.^[68] In 2016,canola andspring wheat were the two largest crops,Saskatoon berries accounted for over half of the "fruit, berry and nut area", andsweet corn was the largest field vegetable crop by area.^[68] Saskatchewan also produces most of the country's spice yield, particularlymustard, but alsocaraway andcoriander.^[69]

Although there are considerable overlaps between Canadian culinary practices and those of theBritish Isles,France and the rest of North America, many dishes (or variations of imported dishes) are particular to, quintessential of, or available only in Canada.

Many pastries and desserts originate from Canada. Over 2100 bakery product manufacturing establishments, and more than 1200 retail bakeries, operate in the country.^[102]Tim Hortons, a Canadian restaurant chain that specialized in baked goods, maintains the highest number of franchises in the country.^[103]

• Apple fritter—deep fried pastry rolled with apple andcinnamon, broken into pieces and then reformed into a single mass, then glazed withicing.
• Beaver tails—also known as elephant ears, moose antlers, dog ears, whale tails, or simply fried dough.
• Blueberry grunt—sweetened and stewedblueberries topped with abiscuit ordumpling.^[104]
• Brownie dominoes with wild blueberry cinnamon sauce—British Columbia regionaldelicacy; chocolate brownies topped with sauce made of wild B.C. blueberries and heated cinnamon.^[91]
• Butter tarts—said to be invented inEastern Ontario around 1915. The main ingredients for the filling includebutter,sugar andeggs, butraisins andpecans are often added for additional flavour.
• Canadian maple doughnut—similar to aBoston cream doughnut; acustard-filled, solid pastry with a maple icing.^[105]
• Cinnamon buns—Canadian variation of thecinnamon roll.^{[106][107][108]} One British Columbia variation includes apple andcranberry.^[91]
• Date square (also called "Date crumblies" or "Matrimonial cake")—date-filled desserts with anoatmeal crumb topping.
• Dutchie—a square, yeast-lifted doughnut containing raisins and coated with a sugary glaze.
• Girl Guide Cookies—chocolate andvanilla cream-filled cookies, as well aschocolate mint. Traditionally sold by theGirl Guides of Canada since 1927.
• Glazed mapleshortbread cookies—typically served duringCanada Day celebrations.^[109]
• Grands-pères—dough dumplings boiled in maple syrup.
• Jam busters—prairiejelly doughnuts^{[citation needed]}
• Jam Jams—molasses cookie sandwiches filled with jam.
• Lassy Mogs—Newfoundland cookies made with molasses, spices, dried fruits, and toasted pecans.
• Maple leaf cream cookies—"sandwich cookie" containing maple-flavoured cream.
• Moosehunters—molasses cookies.
• Nanaimo bars—consists of three layers: awafer, nut (walnuts, almonds, or pecans), andcoconut crumb base; custard icing in the middle; and a layer of chocolateganache on top. Most common in British Columbia, gaining its name sake from the Vancouver Island town ofNanaimo, BC.
• Nanaimo balls—a bite-sized variation of the British Columbian classic. Considered aChristmas treat.
• Passion flakes—pastry sandwich filled withraspberries orapple jam, and vanilla icing or whipped cream.
• Persians—somewhat like a cross between a large cinnamon bun and a doughnut, topped with strawberry icing; particular toThunder Bay.
• Pets de sœurs—"nun farts", pastry dough wrapped around abrown sugar and butter filling.
• Pineconegingerbread cookies—pinecone-shapedgingerbread cookies.^[110]
• Pouding chômeur—"poor man's pudding".
• Queen Elizabeth cake—a lightly sweet, moist, and low-fat date (fruit) cake, topped with a brown sugar, butter and coconut broiled topping.
• Schmoo torte—atorte with layeredwhipped cream,caramel, and nuts, commonly made usingangel food orsponge cake.
• Sweet bannock—a piece of bannock sweetened with cinnamon and sugar, or made intobread pudding with berries.^[111]
• Tea biscuit—similar to the North American biscuit orscone;quickbread typically made with cheese and herbs.^[112]
• Timbits—fried balls of dough taken from the centre of a doughnut, provided in a variety of flavours and toppings.

• Candy apple—also known as "toffee apple".
• Figgy duff—pudding from Newfoundland containing molasses and raisins.
• Maple syrup—especially astire d'érable sur la neige or "maple toffee" or "taffy". Often used as flavouring (such as in "maple leaf cream cookies", "grandpères", or "Canadian maple donuts").
  • Maple taffy—a sugar candy made by pouring hot maple sap onto snow.
• Nougabricot—preserve consisting ofapricots,almonds, andpistachios.^{[citation needed]}
• Sucre à la crème—French-Canadian name for Scottish "tablets".
• Sxusem—whipped confection made fromsoapberries and other various fruits
• Tiger tail ice cream—orange flavouredice cream with ablack liquorice swirl.
• Blueberry grunt, a combination of stewed blueberries and sweet dumplings common in the Maritimes, especiallyCape Breton^[113]
• Cape Breton pork pie, a small meatless tart containing dates and topped with maple icing.^[113]

• Bakeapple pie—traditional pie from Newfoundland containingcloudberries.^[52]
• Bumbleberry pie—"bumbleberry" is a mixture of fruit, berries, andrhubarb.
• Flapper pie—also known as "wafer pie" in Winnipeg; acustard pie popular in Western Canada.
• Maple syrup pie—similar tochess pie, using maple syrup.^[114]
• Saskatoonberry pie—pie made fromSaskatoon berries.
• Tarte au sucre ("sugar pie")—based on the French dessert.

Dairy products became prominent among Central Canadian producers in the 1860s. Ontario's first cheese factory opened in 1863, and by the end of the decade, they had expanded to over two-hundred. The 1860s also saw to the start of a shift from wheat production to dairy and livestock in Quebec, which would become the dominant agricultural sector in the province by the early 20th century. Cream and cheese factory production would begin to increase exponentially in both Central and Eastern Canada by the 1880s.^[116]

Canada is currently the 12th largest producer of cheese by tonnage,^[117] and is considered to be one of the major cheese-producing countries.^[118]Canadian cheese is mostly "firm", withcheddar andmozzarella being the most produced varieties in 2020.^[118] Among Canadians, specialty cheese (such ascream cheese,cottage cheese, andparmesan) is the most popular type, with cheddar being the second-most.^[118]

• Baby food
  • Love Child Organics^[119]
  • Pablum^[120]
  • Pure Organic Baby Food^[119]
  • Mother Hen^[119]
• Bread
  • Brands (bakeries): Ben's,^[121] Bon Matin,^[121] Dempster's,^[121] POM,^[121] Stonemill,^[121] Villaggio^[121]
  • Canadian white bread, simply referred to as "white bread" in Canada, is distinct from its international counterparts due to the high protein content of Canadian wheat, as required by theCanadian Grain Commission, which gives it a heartier consistency.
• Candy/ sweets

  

  • Chocolate bars:Coffee Crisp,Mr. Big,Caramilk,Big Turk,Cherry Blossom,Crunchie,Crispy Crunch,Aero,Pal-o-mine,Oh Henry!, Eat-more Chocolate bar^[122][123]
  • Tablet candy:Bridge mixture (bridge mix),Canadian Smarties,Smarties (called Rockets in Canada),^{[124][125][126]}Glosette^[127] pieces (peanut, raisin, or almonds)
  • Toffee: Templeman's Toffees,^[128] Two Brothers Toffee,^[129] CanadianMackintosh's Toffee
• Cereal

  

  • Anita's Organic Mill^[131]
  • Daybreak Mill^[131]
  • Fieldstone Organics^[131]
  • Holy Crap^[131]
  • MadeGood Foods^[131]
  • Red River Cereal
  • Shreddies
  • Sunny Crunch^[131]
  • Vector^[132]
• Coffee—Canada is the 10th-highest coffee consumer,per capita, in the world.^[133]

  

  • Brands:49th Parallel Coffee Roasters,Kicking Horse,Nabob Coffee,Second Cup,Tim Hortons,Van Houtte, among numerous smaller brands.
  • Canadian coffee—a blend of coffee, rye whisky, and maple syrup, often with whipped cream.^{[134][135][136][137]}
• Coffeehouses and doughnut shops
  • Baker's Dozen Donuts
  • Coffee Time
  • Country Style
  • Robin's Donuts
  • Second Cup
  • Tim Hortons
• Condiments
  • Chow-chow
  • Cretons
  • Honey dill sauce
  • Honey garlic sauce
  • Maple butter^[138]
  • Maple syrup
  • Montreal steak seasoning
  • Peanut butter—Marcellus Gilmore Edson was the first to invent the manufactured product in 1884^[139]
  • Windsor Salt
• Fast food

  

  

  • A&W (Canada)
  • Burger Baron
  • Edo Japan
  • Extreme Pita
  • Harvey's
  • Manchu Wok
  • Mr. Sub
  • Mucho Burrito
  • Pita Pit
  • Taco Time
  • Thai Express
  • Triple-O's
• Ice cream
  • Chapman's
  • Cows ice cream
  • Dickie Dee
  • Kawartha Dairy Company
  • Laura Secord
  • Neilson Dairy
  • Swensen's
• Miscellaneous distributors and brands
  • Agropur dairy brands, includingNatrel
  • Kraft Dinner (also a proprietary eponym)
  • Lactalis Canada dairy brands, including Black Diamond and Cracker Barrel^[141]
  • Maple Leaf Foods meat products
  • Nature's Path organic food products, including breakfast cereal,granola, andoatmeal
  • "No Name" food brand
  • Overwaitea Food Group brands, including Western Family^[142]
  • President's Choice food brand
  • Saputo Inc. dairy brands, includingDairyland Canada
  • Tim Hortons non-coffee products, such as "timbit" cereal, tea, soup, and granola bars
• Non-alcoholic drinks

  

  

  • Bagged milk
  • Brio chinotto
  • Canadian tea—various tea varieties grown and developed in theChemainus River valley^[143]
  • DavidsTea
  • Ginger ale (Canada Dry andSussex Golden)
  • Iced Capp
  • Labrador (or Hudson's Bay) tea
  • London Fog
  • Red Rose Tea
  • Spruce beer—bière d'épinette, non-alcoholic soft drink fromQuebec
• Pizzerias
  • 241 Pizza
  • Boston Pizza
  • Freshslice Pizza
  • Gabriel Pizza
  • Greco Pizza Restaurant
  • King of Donair
  • Mikes
  • Mother's Pizza
  • Panago
  • Pizza 73
  • Pizza Delight
  • Pizza Nova
  • Pizza Pizza
  • Pizzaiolo
  • Topper's Pizza
• Snacks

  

  • Dare Foods snack foods, such asWhippets andWagon Wheels
  • HawkinsCheezies
  • Hostess Potato Chips
  • Ketchup,salt and vinegar,dill pickle, and "all dressed" flavouredpotato chips
  • Miss Vickie's kettle-cooked chips
  • Nuts and Bolts akaChex Mix^{[citation needed]}
  • Pizza Pops
  • Ringolos and Humpty Dumpty Party Mix
  • Vachon Bakery^[121] snack pastries, such asJos Louis andMay West cakes

Canada is considered one of the topwhisky-producing countries, and is most renowned forrye whisky.^[144] Regulation states thatCanadian whisky must age for a minimum of three years and be kept in oak barrels.^[144] Canada houses about thirty whiskydistilleries across the country, and produces 54.2 million liters.^[145] Canadian whisky is noted for its light and smooth style, and though most of it is blended,^[145]single-malt and 100% rye are some of the country's most desired. TheGlenora Inn & Distillery is the only single-malt distillery in North America.^{[citation needed]}

Canada's wine industry is over two-hundred years old and includes thewine regions of British Columbia, Ontario, Quebec, and Nova Scotia.^[146] Canada's first commercialvineyard, thePelee Island Winery, was established in 1866. There are currently over eight-hundred licensedwineries in the country, with the most recognized wine-producing areas being southern Ontario (most notably theNiagara peninsula), and theOkanagan valley of British Columbia.^[147]

• Acerum
• Alcohol Global 94%
• Canadian beer
  • Brands (breweries):Alexander Keith's,Stanley Park Brewing,Kokanee beer,Labatt,Molson Canadian,Moosehead Breweries,Sleeman Breweries, among others.
  • Cream Ale
  • Ice beer
• Canadian whisky, commonly referred to as "rye".
  • Alberta Premium
  • Black Velvet
  • Canadian Club
  • Crown Royal
  • Forty Creek
  • Glen Breton
  • Gooderham and Worts
  • J.P. Wiser's Whisky
• Canadian wine
  • Brands (wineries):Burrowing Owl Estate,Henry of Pelham Winery,Inniskillin,Mission Hill Family Estate,Quails' Gate Winery, among others.
  • British Columbia wine
  • Ice wine
• Granville IslandSake^[148][149]
• Ice cider
• Newfoundland Screech
• Yukon Jack—a Canadian liqueur made of whisky and honey

• Angry Canadian—a variety of theOld Fashioned, made with a combination of Canadian rye whiskey,bitters,club soda or water, and pure maple syrup^[150]
• TheCaesar—originally called the Bloody Caesar, is a cocktail made fromvodka,clamato juice (clam-tomato juice),Worcestershire sauce, andTabasco sauce, in a salt-rimmed glass (table salt orcelery salt), and garnished with a stalk ofcelery, or more adventurously with a spoonful ofhorseradish or a shot of beefbouillon. The Caesar was invented in 1969 inCalgary, Alberta, by bartender Walter Chell, to mark the opening of a new restaurant, "Marco's".^[151]
• Canadian blueberry sour—a mix of rye whisky, blueberryliqueur, and maple syrup.^[152]
• Caribou—a mix ofred wine, maple syrup, and Canadian whisky; consumed during winter festivals in Quebec
• Donald Sutherland—a combination of Canadian rye whiskey anddrambuie, prepared with both ingredients poured into an ice-filled old-fashioned glass, then stirred^[150]
• Mahogany—a combination ofJägermeister, Benedictine, dryvermouth, and cinnamontincture, prepared with a cocktail glass coated with the cinnamon tincture or cinnamon schnapps^[150]
• Maple liqueur—sold bottled as Sortilege, this drink combines Canadian whisky and maple syrup
• Moose Milk—a cream and spirit (usually rye whisky and dark rum) drink served and consumed at celebratory events of theCanadian Armed Forces
• TheQueen Mary—beer mixed with grenadine, with maraschino cherries dropped into the glass as a garnish
• Raymond Massey—a mix of whisky, ginger syrup, andchampagne. Named after theToronto actor.
• Rye & Ginger—Canadian whisky andginger ale
• TheToronto—a dry, rich, and mildly bitter cocktail consisting of Canadian whisky,Fernet-Branca,angostura bitters, and either sugar or simple syrup
• A Shaft—a mix of vodka,coffee liqueur,Irish cream, and chilled espresso, originating from Hugo's Bar at theStrathcona Hotel inVictoria, BC.

This section needs to beupdated. Please help update this article to reflect recent events or newly available information.(March 2021)

While most major cities in Canada offer a variety ofstreet food, each region has specialties which reflect local cultural influences.Montreal food trucks offershish taouk, theMontreal hot dog, and dollarfalafels. Although falafel is available inVancouver, East Asian-influenced offerings are much more widespread, includingsushi,samosas, Vietnamesebanh mi orpho, Filipino offerings, and various Japanese and Chinese cuisines. InVictoria, British Columbia, vegan and vegetarian burgers are common, as are various seafood take-aways and Mexican-influenced street food. Since 2007, Toronto has encouraged vendors to sell street food from a wider variety of cuisines.^[153]

In Western Canada, a version of the Ukrainian garlic-pork sausage, referred to as "kubasa" (a corruption of theUkrainian sausage "kobasa")^[154] is widely available.^[155] The term "smokies" or "smokeys" may refer to kubasa rather thanfrankfurters.

Fusion cultural foods are constantly evolving, such as theJapadog, which tops ahot dog with traditional Japanese ingredients, such as wasabi, teriyaki, shredded daikon radish, or bonito (fish) flakes. Pizza slices are a common street offering.Shawarma is quite prevalent inOttawa andWindsor, whileHalifax offers its own unique version of thedöner kebab called thedonair, which features a distinctive sauce made fromcondensed milk, sugar, garlic and vinegar.Ice cream trucks can be seen (and often heard due to a jingle being broadcast on loudspeakers) nationwide during the summer months. Winnipeg has a line-up of food truck vendors onMain Street.

Lebanese Canadian fast-food restaurants such asBoustan offer their own unique version ofpoutine called the shawarma poutine, which featuresshawarma meat on top.

Various street food markets exist across the country. Metro Vancouver offers the "Richmond Night Market", with over 200 retail stalls offering predominantly East Asian-inspired food, such as grilled octopus, takoyaki, dumplings, fish sticks, and taiyaki.^[156] As well, there is the Shipyards Night Market inNorth Vancouver, which is more varied in its offerings and provides more than 35 food trucks per week over the course of its annual run.^[156]

In Alberta, notable street food markets include the Calgary Night Market, as well as the Calgary Stampede Night Market and Edmonton's What the Truck?.^[156] TheGreater Toronto area runs Market 707, Adelaide Eats, and Night It Up!.^[156] Market 707 onDundas Street is of particular aesthetic note given that it is formed out of refurbished shipping containers.^[156] Eastern Canada also maintains several street food markets of note, including Montreal's First Fridays and Halifax's Trusk-Side.^[156]

Though finding consensus amongCanadians in determining a national food or dish can prove difficult, there are nonetheless several items broadly recognized as being representative of Canada's national cuisine. Foods typically considerednational dishes of Canada include poutine^{[157][158][159][160]} and butter tarts.^[161][162] Canadian back or peameal bacon, as well as Atlantic or Pacific salmon, are also commonly thought of as representative of Canada.^[163]

Published by theStatista Research Department, a June 2015 poll asked Canadians, "If Canada were to identify one of the following as official national food, which should it be?" The results revealed Canadian bacon to be the top choice, followed by poutine:^[163]

1. Canadian bacon (35%)
2. Poutine (30%)
3. Atlantic or Pacific salmon (17%)
4. Beavertail (8%)
5. Tourtiere (6%)
6. Doughnut (4%)

CanCulture Magazine conducted a 2021social media poll that sampled from fifty-five Canadians given ten choices. The poll revealed the following results:^[164]

1. Poutine (38.9%)
2. Maple syrup (25.9%)
3. BeaverTails (9.3%)
4. Peameal bacon and Timbits (7.4% each)

According to an informal survey byThe Globe and Mail conducted throughFacebook from collected comments, users considered the following to be the Canadian national dish, with maple syrup likely above all the other foods if it were considered:^{[160][better source needed]}

1. Poutine (51%)
2. Montreal-style bagels (14%)
3. Salmon jerky (dried smoked salmon) (11%)
4. Pierogi/Perogy (10%)
5. Ketchup chips (7%)
6. Nova Scotian donair (4%)
7. California roll (1%)

Canada's most "iconic" foods were named in a survey conducted by theCanadian Broadcasting Corporation, in the summer of 2012, as:^{[165][better source needed]}

1. Maple syrup
2. Poutine
3. Nanaimo bars, smoked salmon and butter tarts

In 2020, Hayley Simpson^[166] identified the "best signature Canadian dishes" as poutine, Nanaimo bars, butter tarts, beavertails, tourtière, pea soup, Halifax donair, Saskatoon berry pie, and Montreal-style bagels. The following year,Reader's Digest published an article^[167] similarly listing "10 Must-Try Canadian Dishes" as poutine, Canadian bacon, caesar, beavertails, Canadian pizza, butter tarts, Nanaimo bars, split pea soup, tourtière, and ketchup (namely "ketchup" chips).

As in other countries, Canadian meals are commonly segmented accordingly to their suitability for the time of day.

Breakfast takes place in the morning and typically consists of a variety of foods, such astoast,biscuits,muffins,scones,pancakes,bacon,bagels,cereals,fruit andeggs, among others. Breakfast condiments are very common and can often include an assortment ofjam,cream cheese,peanut butter,marmalade, orNutella. Typical drinks includewater,juice,coffee, andtea. Breakfast traditionally occurs before work or school on weekdays, or otherwise soon after waking up in the morning. An archetypal French-Canadian meal may contain morestarch-based material, while an English-Canadian meal might consist of moreprotein.^[169]

• Lumberjack's breakfast, also known as logger's breakfast or "the lumby"—a gargantuan breakfast of three-plus eggs, rations of ham, bacon and sausages, and several large pancakes. This was invented by hotelier J. Houstonc. 1870, at his Granville Hotel on Water Street in old pre-railwayGastown, Vancouver, in response to requests from his clientele for a better "feed" at the start of a long day of work.^[170][171]

Coffee customarily refers to a small meal during a break from labour. This involves the consumption of asnack that, although it is the typical drink of choice (hence the name), may or may not includecoffee. TheCanada Labour Code requires employers to provide 30-minute breaks for every five consecutive hours of work.^[172]

Lunch generally takes place around noon.Sandwiches,soups,fruit,nuts,cheese and a variety ofsnacks are common foods during this meal. Lunches are usually compact, utilitarian, and/or casual, particularly given that they are often eaten at work, school, or otherwise outside of the home.^[169]

Dinner usually takes place from anywhere between 17:00 to 19:00, and tend to be heartier affairs based around protein andvegetables. Local flora and fauna are most fully realized during dinner; in the Maritimes, dinner may be more likely to include fish, while the Prairies might include more beef.^[169]

• Sunday dinner in Canada is commonly observed as a more formal affair than typical dinners, often involving family and/or guests, and a more thoroughly prepared meal.Roast beef is a common centerpiece,^[173] but particular specialties also vary by region, such as traditional Prairiepot roast^[174] and NewfoundlandJiggs dinner.^[175]

• Chinesebuffet orsmorgasbord is a particular meal system invented inGastown, Vancouver and prevalent throughout the country. This style of buffet was developed in the 19th century by Chinese immigrants in order to cater to the local clientele ofScandinavian Canadianloggers. Staples of Chinese-Canadian cuisine, as well as North American Chinese cuisine broadly, such as ginger beef,chow mein, and dumplings, are commonly available.^[176]
• Christmas dinner in Canada draws from the traditions of both Britain and France.^[177] These dinners are typically meant to serve alarger group than is usual, with thepièce de résistance often beingturkey,roast beef, and/orham. Sides often includestuffing,mashed or roast potatoes,gravy,cranberry sauce, and cooked vegetables (such ascarrots oryams).^[178]Pies andcakes are common desserts. Treats during theChristmas season typically includetarts,shortbread andgingerbread, bar, square, and "snowball" pastries,toffee, rollkuchen (particularly in the Prairies),crème brûlée, andbiscotti.^[179]Easter weekend (April),Victoria Day weekend (May), andCanadian Thanksgiving (October) tend to share certain culinary customs with Christmas, albeit with different ingredients based onseasonality.
• Pancake breakfast is a traditional public meal, particularly inWestern Canada, which takes place during festivals, celebrations, and community events. This tradition has roots in the Prairies'ranching culture, as well as theChristian tradition ofShrove Tuesday. Such events that take part in a pancake breakfast include theCalgary Stampede,Grey Cup festival, andK-Days.
• Potlatch is a gift-giving feast practiced byIndigenous peoples of the Pacific Northwest. Although the occasion as a whole incorporates complex political, social, and economic elements, feasting is still a central aspect of the practice.^[180]
• Réveillon is a long dinner held in the evenings preceding Christmas Day andNew Year's Eve, and is a traditional practice for French-Canadians across the country. Meals tend to be particularly opulent, and may include lobster, oysters,escargot,foie gras, and tourtière. A traditional dessert for this occasion isYule log.

Variousfood festivals take place annually across Canada and in accordance with seasonality, often in celebration of a local culinary tradition or industry. The list below is a selection of food festivals by region (giving their location and standard month(s) of occurrence), and is not exhaustive.

British Columbia

• BC Seafood Festival (Comox Valley; June)^[181]
• Dine Out Vancouver Festival (Vancouver; January to February)
• Eat! Vancouver (Vancouver; May)
• Half Corked Marathon (Osoyoos; October)^[181]
• Sun Peaks Winter Okanagan Wine Festival (Sun Peaks; January)^[182]
• Surrey Fusion Festival (Surrey; July)^[183]

Prairies

• Corn and Apple Festival (Morden; August)^[184]
• Folklorama (Winnipeg; July to August)
• Foodtruck Wars (Saskatoon; July)^[181]
• Festival du Voyageur (Winnipeg; February)
• Taste of Edmonton (Edmonton; July)
• Edmonton Heritage Festival (Edmonton; First Weekend of August)
• The Big Taste (Calgary; March)^[182]
• The Great Saskatchewan Mustard Festival (Regina; August)^[185]

Ontario

• A Taste of Niagara-on-the-Lake (Niagara-on-the-Lake; January, March and April)^[185]
• Canada's Largest Ribfest (Burlington; August to September)
• Elmira Maple Syrup Festival (Elmira; April)
• Icewine Festival (Niagara-on-the-Lake; January)^[182]
• Oktoberfest (Kitchener–Waterloo; October)
• Ontario's Best Butter Tart Festival (Midland; June)^[184]
• Ottawa Poutine Fest (Ottawa; October to November)^[184]
• Summerlicious (Toronto; July)
• Taste of the Danforth (Toronto; August)
• WinterBrewed (Ottawa; February)^[182]
• Winterlicious (Toronto; January to February)

Quebec

• Montréal en Lumière (Montreal; February)^[182]
• Festibière de Québec (Quebec City; August)^[181]
• Taste of the Caribbean (Montreal; July)^[184]

Maritimes

• Dine Around Freddy (Fredericton; March)^[182]
• Prince Edward Island Fall Flavours Festival (Charlottetown; September)^[184]
• Shediac Lobster Festival (Shediac; June to July)^[184]
• The Gathering (Burlington, Newfoundland and Labrador; August)^[184]
• WinterDine (Charlottetown; January to February)^[182]

North

• Yukon Culinary Festival (Whitehorse; August)^[181]

While an abundance oflivestock breeds and crops originating from other countries are grown and raised in Canada, there is also a variety of unique breeds andcultivars that have been developed domestically. Below is a selection of various livestock breeds and cultivars that originate from Canada.

Apples

Due to an influx of grain from the Prairies into British Columbia during the late 19th century, via the advent of theCanadian rail network, the province's grain production became largely redundant. This allowed for the development of specialized produce industries, such as fruit in theOkanagan. As a result, many of Canada's unique apple varieties have been developed in the interior of British Columbia.^[116]

• Ambrosia
• Aurora Golden Gala
• Battleford^[186]
• Creston
• Golden Nugget^[187]
• Jubilee
• McIntosh
• Melba
• Nicola
• Nova Easygro^[187]
• Spartan
• Wijcik McIntosh

Beans

• CDC Blackstrap^[188]
• CDC Floral^[189]
• CDC Ray^[190]
• CDC Sol^[191]
• CDC Sunburst^[192]
• CDC Whitetrack^[193]
• CDC WM-2^[194]
• CDC WM-3^[195]
• Majesty^[196]
• Wolfe^[197]

Cattle

• Canadienne
• Hays Converter
• Lynch Lineback^[199]
• Speckle Park

Cherries

• Lapins cherry
• Saskatoon Prairiecherry^[202]
• Skeena cherry
• Stella cherry
• Sweetheart cherry
• Van cherry

Pigs

• Lacombe
• Miniature, or "Teacup"

Potatoes

There are over sixty potato varieties that originate from Canada. Many of these were developed byAgriculture and Agri-Food Canada, largely in New Brunswick, but also in Alberta, Newfoundland, Ontario, and Quebec.^[203] The following is a small sampling of Canadian potatoes:

• Abeille^[204]
• Blue Mac^[205]
• Carlton^[206]
• Eramosa^[207]
• Fundy^[208]
• Glenwood Red^[209]
• Island Sunshine^[210]
• Hunter^[211]
• Maple Gold^[212]
• Pacific Russet^[213]
• Red Gold
• Yukon Gold

Poultry

• Chantecler
• Red Shaver
• Ridley Bronze turkey^[199]

Sheep

• Canadian Arcott
• Newfoundland
• Outaouais Arcott^[215]
• Rideau Arcott

Strawberries

• Annapolis^[216]
• Brunswick^[216]
• Cabot^[216]
• Cavendish^[217]
• Chambly^[218]
• Evangeline^[216]
• Glooscap^[216]
• Kent^[216]
• Mira^[216]
• R14^[216]
• Sable^[216]
• Saint Pierre^[216]
• Sapphire^[216]
• Serenity^[216]
• Totem^[219]
• Valley Sunset^[216]
• Wendy^[216]
• Yamaska^[216]

Other berries

• Aurorahaskap^[220]
• Boreal Beauty haskap^[221]
• Boreal Beast haskap^[222]
• Boreal Blizzard haskap^[223]
• Borealis haskap^[224]
• Tulameenraspberry^[225]

Other breeds and cultivars

• Brookredplum^[226]
• Canada Redrhubarb^[227]
• Canola^[228]
• Coronation grape
• Harrow Crisppear^[229]
• Harrow Sweet pear^[230]
• Jedediah Islandgoat^[199]
• Marquis wheat
• Montreal melon
• Red Fife wheat

• Agriculture in Canada
• Anna Olson
• Canadian Chinese cuisine
• Cuisine of Quebec
• Cuisine of the Maritime Provinces (Canada)
• Cuisine of Toronto
• Jean Paré
• Margo Oliver
• North American cuisine
• Pacific Northwest cuisine
• Rob Feenie
• Rocky Mountain cuisine