Canada is often celebrated for its maple syrup, stunning northern lights, and iconic attractions like Niagara Falls, but it may not be the first country that comes to mind when thinking about food and drinks. As a multicultural nation with a rich tapestry of culinary influences, defining what constitutes “Canadian food” can be quite challenging.
Despite this complexity, the Land of Maple Syrup has introduced some delightful culinary inventions that have captured the hearts and taste buds of many. From the unique flavor of ketchup chips to the surprising origins of Hawaiian pizza, here are 12 foods and drinks you didn’t know were invented in Canada.
Instant Mashed Potatoes
We may have the U.K. to thank for mashed potatoes, but when it comes to instant kind, we owe our gratitude to food chemist Edward Anton Maria Asselbergs. Working at the Canadian Department of Agriculture in Ottawa, Asselbergs developed a quick and easy version of mashed potatoes that significantly improved upon earlier ready-made forms, which often had unappealing textures and flavors.
Asselbergs’ invention featured “crystal-like particles” that dissolved when mixed with hot water or milk, resulting in a smoother consistency. This innovation quickly became a popular convenience food for homemakers and those seeking foods with a longer shelf life. Asselbergs’s version of mashed potato flakes hit market shelves in 1962, providing a convenient solution to the labor-intensive tasks of cleaning, peeling, boiling, and mashing fresh potatoes.
Nanaimo Bars
The Nanaimo Bar’s true origins have been definitively traced to Canada, despite various claims linking it to London or the United States. The first documented recipe using the name “Nanaimo Bar” appeared in Edith Adams’ Fourteenth Annual Prize Cook Book in 1953, establishing its Canadian heritage and connection to its namesake city in British Columbia.
This beloved no-bake dessert features three distinct layers that create a perfect harmony of flavors and textures: a base layer combining wafer or graham cracker crumbs, nuts, and coconut; a middle layer of smooth custard icing; and a top layer of rich chocolate. Over the years, creative variations have emerged, including versions featuring peanut butter or chocolate mint, but the dessert remains an iconic Canadian treat.
Split Pea Soup
Split pea soup boasts a rich heritage dating back to Ancient Greece and Rome. While this hearty dish has evolved across cultures and centuries, the Canadian yellow split pea soup has emerged as one of its most beloved variations.
In Quebec, where it’s known as “soupe aux pois,” this warming appetizer has become a cornerstone of traditional cuisine. At its heart lies a simple yet satisfying combination of yellow split peas and ham hock, enhanced with seasonal vegetables. The soul-warming soup stands as one of Canada’s most significant contributions to global cuisine, offering comfort and nourishment during the harsh winter months.
The creamy, satisfying texture and robust flavors have made this humble dish a cherished part of Canadian culinary tradition, particularly appreciated when temperatures drop.
Hawaiian Pizza
Contrary to popular belief, Hawaiian Pizza was not created in Hawaii but in Canada. In 1962, Greek immigrant Sam Panopoulos invented this unique pizza combination at his Satellite Restaurant in Chatham-Kent, Ontario. His culinary innovation was influenced by his experience with Chinese cuisine, where sweet and savory flavors often merge. The pizza’s name derives from the brand of canned pineapple used in its creation, rather than any connection to the Hawaiian islands.
Since its invention, Hawaiian Pizza has become a global phenomenon, sparking one of the most contentious debates in food culture. While some critics denounce the combination of pineapple and pizza as culinary sacrilege, many others embrace this sweet-and-savory creation, all thanks to Panopoulos’s innovative spirit.
Sushi Pizza
Sushi pizza, despite its multicultural moniker, has its roots in Canada. Kaoru Ohsada, a French-trained chef from Kobe, created the unusual dish during his tenure at Toronto’s Nami Restaurant. His inspiration came from a simple meal of smoked salmon on hash browns that he had previously relished at a Canadian restaurant.
Unlike traditional pizza, this dish forgoes typical ingredients like cheese, sauce, and pizza crust. Instead, it features a crispy base made from fried sushi rice, topped with raw salmon, diced onions, and tobiko (flying fish roe). The creation is finished with spicy mayonnaise and a soy-wasabi combination for added flavor. While celebrity chef Gordon Ramsay has dismissed it as an “insult” to both Japanese cuisine and pizza, this distinctive Toronto creation has garnered a loyal following among food enthusiasts.
Bloody Caesar
While some people confuse the Bloody Mary with the Bloody Caesar, the key difference lies in their base: the Caesar uniquely features Clamato — a delightful blend of clam and tomato juice — instead of regular tomato juice. Invented by Walter Chell in Calgary in 1969, the Bloody Caesar has earned its place as Canada’s national cocktail.
Although the combination of clam and tomato might sound unusual, the flavor is surprisingly subtle, and the addition of garnishes like olives, celery, and pickled green beans makes it feel more like a snack than just a drink. Today, many bars across Canada offer their own unique variations of this beloved cocktail.
Peanut Butter
While ancient civilizations did create a paste from ground peanuts, modern peanut butter emerged through a series of innovations in the late 1800s, with Montreal pharmacist Marcellus Gilmore Edson leading the way. In 1884, he patented a groundbreaking process that milled roasted peanuts between heated surfaces to create a smooth, creamy consistency. His patent described a paste with “a consistency like that of butter, lard, or ointment” that could be combined with sugar to form sweetmeats and candy.
Dr. John Harvey Kellogg served peanut butter at his Battle Creek Sanitarium for patients who needed easily digestible protein, filing his patent for the “process of preparing nutmeal” in 1895. The evolution of peanut butter continued when Dr. Ambrose Straub of St. Louis patented a peanut-grinding machine in 1903, and Joseph Rosefield later revolutionized the industry by developing a process to prevent oil separation through partial hydrogenation.
These series of innovations marked the beginning of peanut butter’s journey from a simple paste to a beloved household staple enjoyed around the world today.
Ginger Beef
Many restaurants and chefs claim to have invented ginger beef, but the original recipe is credited to chef George Wong, who created it at the Silver Inn in Calgary, Alberta, in the mid-1970s. Wong developed the dish not just as a culinary innovation but as a strategic move to boost alcohol sales while appealing to Western palates. He cleverly adapted a Chinese beef jerky recipe, taking inspiration from locals’ love of French fries to create a crispy, battered version.
The appetizer quickly became a hit, establishing itself as a staple of Chinese-Canadian cuisine. While the ingredients can vary depending on where it is made, the Albertan version typically consists of deep-fried marinated strips of beef coated in a dark sweet sauce. It is commonly served with Julienne carrots and onions and features a distinctive sweet-and-sour chili sauce with garlic, ginger, and hot peppers.
Ketchup Chips
While you may have sampled various ketchup-flavored chips, their Canadian origins might come as a surprise. Ketchup potato chips are a regional specialty found throughout the country, and their invention is typically attributed to Hostess Potato Chips, (now known as Munchies), in the early 1970s.
Across the country, these distinctively flavored chips line the shelves of virtually every grocery store, with Manitobans showing particular enthusiasm for this crimson-dusted delight. What sets Canadian ketchup chips apart from their American counterparts is their characteristic tangy, vinegar-forward taste profile, contrasting with the creamier variations found south of the border.
Butter Tart
Butter tarts, a uniquely Canadian dessert created in Ontario, drew inspiration from European pastry traditions such as Scottish border tarts and French sugar pies. The first printed recipe appeared in 1900 in the Royal Victoria Hospital Cookbook in Ontario. These beloved pastries consist of a flaky pastry shell filled with a rich mixture of butter, eggs, brown sugar, and vanilla, creating a characteristic gooey, caramelized center when baked.
The classic debate among Canadian bakers focuses on two aspects: the filling’s consistency (firm and custard-like versus runny) and the inclusion of raisins or nuts, particularly pecans or walnuts. While traditional recipes remain popular, modern variations have emerged, particularly since the post-World War II era, featuring innovative flavors such as maple bourbon, bacon, pumpkin spice, chili, and salted caramel-cardamom.
The Midland Butter Tart Festival, Ontario’s largest, draws tens of thousands of visitors annually, demonstrating the dessert’s enduring popularity in Canadian culinary culture.
Ice Cider
Ice cider, a refined fermented beverage known in the U.S. as ice apple wine, emerged from the frost-kissed orchards of Quebec, Canada. This exquisite drink owes its creation to Christian Barthomeuf, a visionary winemaker from Dunham, who drew inspiration from German ice wines to pioneer this innovative process in 1989. Quebec’s naturally cold climate proved ideal for crafting this distinctive libation, which is produced from the concentrated juice of frozen apples.
The matter of serving temperature has sparked lively discussions among enthusiasts. While adding ice may seem intuitive given the name, many connoisseurs and artisanal producers advocate serving it well-chilled but neat, allowing its intricate flavor profile to shine unaltered. However, those seeking a more refreshing experience might prefer it served over ice. As with many fine beverages, the optimal serving method remains a matter of individual taste.
Canada Dry
Canada Dry has set the standard for the perfect taste of ginger ale, and for many, it is considered the best ginger ale available. The Canadian-American brand of soft drinks was founded in 1904 in Toronto, Ontario.
The beverage, originally called Canada Dry Pale Ginger Ale, was created by John McLaughlin, a Toronto-based pharmacist and owner of a sparkling water plant. The term ‘dry‘ was adopted to reflect its less sweet taste than competitors. Known as the “champagne of soda,” Canada Dry gained immense popularity during the Prohibition era.
Though not originally intended for this purpose, the drink became a favorite mixer during the 1920s when people discovered it effectively masked the taste of homemade liquor during Prohibition. This unexpected development, refined taste, and strategic marketing helped establish its enduring presence across North America and beyond.