Amie Watson

Amie Watson
Amie Watson

Amie Watson

Amie Watson is a Montreal-based food and travel writer, tech journalist, television contributor, copywriter, researcher and founder of the Fork That restaurant app. She loves all things local, organic, gluten-free and dairy-free but, most importantly, delicious (e.g. she will never love celery root, even if it’s organic and weeded by pampered, free-range goats).

Her skills include slicing, dicing, braising, broiling and Pacojet-izing. When not dreaming of macadamia nut-vanilla bean gelato, she can be found interviewing and collaborating with chefs, restaurateurs and sommeliers; writing recipes; planning cookbooks; and guiding food tours.

In addition to FineDiningLovers.com, she’s written for enRoute, National Post, the Montreal Gazette, MenuAruba.com, MenuBarbados.com, Turkish Airlines, MSN.com, AFAR.com, and ALIVE Magazine. She’s also does regular television segments for Global Television and Breakfast Television, where she talks about everything from food policy to sake bars.

Originally from St. John’s, Newfoundland, she left the island in search of less rocky, less cabbage-y pastures and fell into a world of pad thai, jap chae and jerk chicken while studying classical percussion in Toronto. She moved to Montreal for her master’s degree and decided she liked duck confit, banh xeo, tajine and natural wine enough to stick around. In 2017, she launched her iOS and Android mobile app, Fork That, which helps users find restaurants nearby in more than 30 countries.

Her top food and travel memories include eating miracle fruit followed by a fruit buffet in an organic orchard in Penang, Malaysia; cooking vegetarian bean and choclo ceviche with rock climbers in mountainous Huaraz, Peru; and centrifuging figs in the Modernist Cuisine Test Kitchen in Bellevue, Washington.

READ MORE
Latest
Articles
Event
Barbados Island
Article
Barbados, a tasting tour with chef Rhea Gilkes
Barbados is seeing a local food revolution. The first winner of Iron Chef Barbados guides you through the best spots to eat, drink and relax on the Caribbean Island.
Rosalinda Restaurant in Toronto
Article
Plant-based Toronto: nine top vegetarian stops in the city
Even more restaurants and bakeries in the Canadian city are offering high-quality, big flavour vegetarian and vegan options. Follow our tips and discover the best places worth a visit
How to Pair Champagne and Food: Tips from a Cellar Master
Article
How to Pair Champagne and Food: Tips from a Cellar Master
Michelin star meals and homes dinners all deserve to be paired with a sparkling glass of champagne. Which one?
Toronto
Article
Toronto, Canada: A Tasting Tour with Carolyn Reid
Chef Carolyn Reid of Scaramouche restaurant offers some guidelines for exploring Toronto’s diverse food scene and discovering some of the city’s hidden gems.
Original_17144_Tucson-TP.jpg
Article
Tucson, Arizona: a City Tasting Tour
A selection of typical meals, markets and restaurants and bars: don't miss this list of tips for discovering Tucson's gastronomic scene.
Top 5 Winter Sun Destinations for Foodies
Article
Top 5 Winter Sun Destinations for Foodies
What are the best winter sun destinations for fine dining? The following five spots will satisfy all you sun-seekers with a love of good food.
Original_15867_Kadeau-Bornholm-restaurant-TP1.jpg
Article
Into the wild of a Baltic island: Cooking at Kadeau
What's cooking and working at the Research and Development Kitchen of 'Kadeau' restaurant, on the island of Bornholm, Denmark?
Original_15829_Joshua-Evans-TP.jpg
Article
Joshua Evans' Fermentation Experiments
A chat with the Former Nordic Food Lab Lead Researcher Joshua Evans on the future of fermentation and the possibility of amplifying the flavours of foods.
Original_15499_Canada-boreal-forest-TP.jpg
Article
Canadian First Nations Foods on the Menu
From marbled muskox chops to bison and bannock, indigenous food and ingredients are coming to fine dining menus across Canada.
Original_15311_Terroir-Canada-2017-TP.jpg
Article
10 Things to Know about Terroir Toronto 2017
From up-and-coming Canadian ingredients, to biodiversity science, an overview about the Food Symposium that actracted the movers and shakers of the industry.
Original_13992_Berkeley-FDL-TP
Article
Berkeley, California, a City Tasting Tour
To most of the world, Berkeley is a California university town. To foodies, it's much more: international students and immigration shape the city's food scene.
Original_13704_Oakland-FDL-TP
Article
Oakland, a City Tasting Tour
Move over, San Francisco. From Ethiopian cuisine to wine boutiques or a sensory-seducing public herb garden, Oakland is a foodie destination in its own right.
Original_13341_Fremont-East-Las-Vegas-TP
Article
Las Vegas Off the Strip, a City Tasting Tour
Heading off the Las Vegas strip can lead to delicious results – including some of the best Japanese, Vietnamese and Mexican options in the city.
Original_12315_valentines-day-fiendininglovers-tp
Article
Valentine's Day With a Chef's Touch
Four famous chefs - Rob Gentile, Stephanie Audet, Rick Mace and Emma Cardarelli - share their favourite suggestions for the ultimate Valentine's Day meal.
Original_12207_magkeolli-finedininglovers-tp
Article
Saké for Beginners: Makgeolli Rice Wine
Discover how to make at home Makgeolli recipe, a creamy and sweet Korean unfiltered rice wine! Find out the recipe and the differences with Japanese sake.
Original_12036_SAKE-finedininglovers-TP
Article
How to Make Sake at Home: Advice from a Pro
Thanks to a microbiologist turned kombucha guru, we learnt how to make sake: brewing sake at home is not an easy process, but here's a step-by-step guide.
Original_12027_5-holidays-food-finedininglovers-tp
Article
5 Holiday Foods From Around the World
Looking for new holiday food ideas? Here are 5 sweet and savoury seasonal specialties, international recipes that help make the season bright, wherever you are.
Original_11068_Nenad-Mlinarevic-finedininglovers-TP
Article
Nenad Mlinarevic: "My Focus is one-hundred per cent Swiss-ness"
An interview with the young two Michelin starred chef at Park Hotel Vitznau, Central Switzerland.
Original_10790_Alice-Medrich-finedininglovers-TP
Article
Alice Medrich's Celebration of Gluten-Free Flours
A chat with pastry chef and teacher Alice Medrich: known as 'the queen of chocolate', she's just won a James Beard Awards with a gluten free baking cookbook.
Original_10364_may-worldwide-finediniglovers-TP
Article
May Bounty: Seasonal foods Around the World
Eating local doesn’t have to mean depriving yourself of a food you love until it comes back into season – it just might mean getting on a plane: here's a list!
Original_9622_miracle-fruit-finedininglovers-TP
Article
The Fruit That Makes Sour Taste Sweet
We take a closer look at synsepalum dulcificum - aka Miracle Fruit - a special berry that, once eaten, makes all sour flavours taste sweeter.
Original_8995_preserving-finedininglovers-TP
Article
Canning and Preserving: 8 Canadian Foods You Can't Miss
Lookin for new canning and preserving food ideas? Don't miss the chat with Camilla Wynne, Montreal's best-known producer of artisanal preserves.
Original_8918_vancouver-finedininglovers-TP
Article
Vancouver Food Guide, a City Tasting Tour
Best markets and street food spots where to eat in Vancouver: if you're planning a trip to the Canadian city, don't miss our Vancouver food guide.
Original_8707_cloudberies-finedininglovers-TP
Article
Gourmet Food in Montreal: 5+1 Foraging Surprises
A list of gourmet foods from Société-Orignal company: from elderberries to marshmallow roots, foraged and artisanal products hit North American restaurants.
Original_8206_montreal-finedininglovers-TP
Article
Montreal Food Guide, a City Tasting Tour
From Italian coffee to Greek baklava, freshly cooked Quebec lobster or French baguette: with its bars, markets and street food, Montréal is a tasty melting-pot.
Original_8178_vietnam-finedininglovers-TP
Article
Southeast Asian Cooking Class 101: Vietnam
Searching for best cooking advice from chefs and grandmothers alike. Third stop: Ho Chi Minh City, Vietnam for banh xeo, a savory shrimp pancake.
Original_8034_fiddleheads-finedininglovers-TP
Article
Fiddleheads, Natural Delicacy With a Gourmet Twist
How to use fiddleheads with a gourmet twist: gourmet recipes for the edible shoots of the ostrich fern, a seasonal delicacy in Canada and North America.
Original_7948_malaysia-finedininglovers-TP
Article
Southeast Asian Cooking Class 101: Malaysia
Searching for best cooking advice from chefs and grandmothers alike. Second stop: Penang, Malaysia, for a veggie version on nasi lemak, the national dish.
Original_7720_TP-thailand-finedininglovers
Article
Southeast Asian Cooking Class 101: Thailand
Searching for best cooking classes and culinary advice from chefs and grandmothers alike. First stop: Ao Nang, Thailand for an adventure in curry pastes.
Original_7501_TP-tiki-cocktail-finedininglovers
Article
Tiki Cocktails, Polynesian Drinking Going Upscale
Hurricanes, Scorpions and Zombie Punch: Tiki cocktails are going upscale in North America, here's where to get the best in five of the hottest cocktail cities.
Original_7489_TP-KUALA-LUMPUR-finedininglovers
Article
A City Tasting Tour: Kuala Lumpur Food Guide
From chicken satay and spicy ground mackerel or tamarind laksa soup, here’s a look at the best street food, markets, shops, and bars in the Malaysian capital.
Original_7452_TP-ten-thai-ingredients-finedininglovers
Article
10 Thai Ingredients You've Never Heard Of
Craving Thai food? Leaves, beans or pumpkins: here are ten ingredients you've probably never heard of.
Original_7217_TP-paleo-diet-finedininglovers
Article
Paleo Restaurants: the Rise of Caveman-Style Dining
From USA to Europe, restaurants are jumping on the paleo bandwagon and throwing a healthy sprinkling of gourmet into the pot: find out why.
Original_7076_TP-manhattan-finedininglovers
Article
City Tasting Tour: Manhattan Food Guide
What to drink and eat in Manhattan: a tasty tour and a look at the best street food, delicatessen, markets and bars to visit when in New York County.
Original_6895_TP-melbourne-finedininglovers
Article
Food Travel Trends for 2014
Top Ten Travel Destinations for Foodies 2014 From ceviche and mangoes in Trujillo, Peru, to summer-sweet Limoncello on the Italian Amalfi coast.
Original_6889_TP-coquito-finedininglovers
Article
Winter Warmers from Latin America
These hot Central and South American drinks will take the chill from your bones.
Original_6821_TP-mixologists-finedininglovers
Article
Montreal's Mixologists Spill the Deal on Christmas Drinks
Three mixologists from Montreal spice up your Christmas drinks, here is good drinking advice from Fabien Maillard, Chris Whitlow and Drahos Chytry.
Original_6680_TP-thanksgiving-finedininglovers
Article
In the Home of Thanksgiving: chefs from the Bay State celebrate the food holiday
To find out what gourmets do for the holiday, we asked three of Boston’s celebrity chefs—Barbara Lynch, Ken Oringer, and Matthew Gaudet—about their menu ideas.
Original_6641_TP-thanksgiving-aphrodisiac-finedininglovers
Article
Thanksgiving for Couples: Less Cooking, More Fun
What if your plans for Thanksgiving include two people? Here is a way to make the best out of it with the help of some chocolate stuffing and Sichuan peppercorn
Original_6625_TP-herbal-eggplant-finedininglovers
Article
Middle Eastern Pickled Eggplant with Mint, Tarragon, Caraway and Parsley
From booze-heavy jams and aigre-doux, to fiery ferments and sweet-and-sour mostardas, Canadian food writer, Amie Watson, spent the harvest season modernizing it
Original_6593_TP-tomato-jars-finedininglovers
Article
Not Your Grandma’s Preserves: Heinz on Crack
From booze-heavy jams and aigre-doux, to sweet and sour mostardas and fiery ferments, Canadian food writer, Amie Watson, spent months modernizing canning.
Original_6520_TP-boston-finedininglovers-o3
Article
A City Tasting Tour: Boston Food Guide
The utimate and delicious guide to Boston's street food and eateries browsing through markets and Little Italy.
Original_6494_TP-champagne-mustard-finedininglovers
Article
Not Your Grandma’s Preserves: Homemade Mustard with Champagne
From booze-heavy jams and aigre-doux, to sweet and sour mostardas and fiery ferments, Canadian food writer, Amie Watson, is modernizing the canning.
Original_6319_TP-apple-pie-jars-finedininglovers
Article
Seasonal Spice: Apple Pie in a Jar, Five-spice Chutney, Gingerbread Jam
From booze-heavy jams and aigre-doux, to sweet and sour mostardas, Canadian food writer, Amie Watson, spent the summer modernizing the canning canon.
Original_6281_pumpkin-art-2
Article
Amazing Pumpkin Art
Check out these amazing pieces of pumpkin art created by a group of artists called Passion for Pumpkins.
Original_6260_TP-kimchi-korea-finedininglovers
Article
Not Your Grandma’s Preserves: Korean kimchi with daikon, cabbage and hot red pepper flakes
From booze-heavy jams and aigre-doux, sweet and sour mostardas and fiery ferments, Canadian food writer, Amie Watson, spent the summer modernizing the canning.
Original_6182_bluberry-preserve-finedininglovers
Article
Not Your Grandma’s Preserves: Blueberry Aigre-Doux
From booze-heavy jams and aigre-doux, to sweet and sour mostardas and fiery ferments, Canadian food writer, Amie Watson, spent the summer modernizing canning.
Original_6118_grandma-preserve-finedininglovers
Article
Not Your Grandma’s Preserves: Boozy Preserves
Booze-heavy jams and aigre-doux, to sweet and sour mostardas and fiery ferments, Canadian food writer, Amie Watson, spent the summer modernizing canning.
Original_6036_basket-bread-finedininglovers-01
Article
Out with the Breadbasket
Trendsetting restaurants are pushing bread out of the pre-meal spotlight altogether by offering artisanal crackers and flatbreads as a more surprising start.
Original_6010_lucuma-peru-finedininglovers-01
Article
Peruvian Lúcuma Fruit and a Recipe for Lúcuma-Maple Ice Cream
Far up in the mountains of Northern Peru grows a caramel-flavoured fruit with creamy yellow-orange flesh and the texture of roasted sweet potatoes with avocado.
Original_5721_Stephanie-Audet-vegan-suppers-finedininglovers
Article
Stephanie Audet's Pop Up Raw Food & Vegan Suppers
Freelance gourmet vegan and raw food chef Stéphanie Audet talks pop-ups, the raw explosion, and white chocolate mousse with lúcuma caramel.
Original_5720_quinoa-finedininglovers-00
Article
Quinoa's New Found Gourmet Verve
Explore quinoa's gourmet possibilities with this article on Peruvian fine dining and dining out in Lima at the best restaurants in town.
Original_5710_japan-street-view-finedininglovers
Article
Japanese Pickles or Nukazuke: A Challenging Task
Our Food reporter Amie Watson tries her hands at Nukazuke, a dire and challenging foodie task. Find out how her experiment went and be inspired to try it too.
Original_5610_TP-modernist-dinner-II
Article
A dinner at the Modernist Cuisine Part Two
The second half of the seventeen course feast prepared by former head chef of the Modernist Cuisine Cooking Lab, Maxime Bilet,
Original_5539_karsten.wegener.1
Article
The Food Flower Arrangements
A look at the work of Kartsen Weegener a food artist and photographer who creates flower arrangements using classic German foods as materials.
Original_5483_TP-modernist-cuisine
Article
A Modernist Cuisine Dinner from Chef Maxime Bilet
Discover the first half on the Modernist Cuisine's dinner menu with Amie Watson, a Canadian journalist whose been reporting to us directly from the lab
Original_5319_TP-peaches-new
Article
Learn the Tricks of Vacuum-Sealed Pickles
Amie Watson, a Canadian food writer, spent a week at the Modernist Cuisine Cooking Lab in Bellevue, Washington learning about molecular cooking. Read the result
Original_5118_TP-figus
Article
Fig Juice in a Centrifuge at the Modernist Cuisine
Amie Watson, a Canadian food writer, spent a week at the Modernist Cuisine Cooking Lab in Bellevue, Washington learning about modernist cuisine.
Original_5014_TP-sous-vide-egg
Article
Sous Vide Caramel Recipe from Modernist Cuisine Cooking Lab
Find out how to make a sous vide caramel sauce with Amie Watson, a Canadian food writer that spent a week at the Modernist Cuisine Cooking Lab.
Original_4872_TP-pacojet
Article
Pacojetized Ice-Cream Experiment at the Modernist Cuisine
Amie Watson, a Canadian food writer spent a week at the Modernist Cuisine Cooking Lab in Bellevue, Washington learning about molecular cooking, read the result