Call it a happy accident: It’s largely believed that the tarte Tatin was named after French sisters Stéphanie and Caroline Tatin, who unwittingly created the upside-down caramelized dessert in the late 19th century. Like with an upside-down cake, the tarte begins with caramel simmered in a skillet, topped with fruit wedges and pastry. Our recipe calls for apples, though pear also works. Want something savoury instead of sweet? Try caramelized onions and grape tomatoes instead. Enjoy.

And in Toronto, tastemakers are gearing up for the international film festival with a spectacle of food and wine offerings for those with high-end tastes. On the menu? The Treasure of Fortune, a $8,888 five-course meal featuring reimagined classic Cantonese dishes, designed for six people. Christopher Waters reports on the feast, and shares three wine recommendations from Toronto-based sommeliers.

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