Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of Québec and French Canada has evolved from French cuisine. The cuisine of the western provinces is heavily influenced by German, Ukrainian, Polish and Scandinavian cuisine. The traditional cuisine of The Arctic is based on wild game and Inuit and First Nations cooking methods. Newfoundland and Maritime cuisine derives mainly from British and Irish cooking, with a preference for salt-cured fish, beef, and pork.

Modern Adaptations
Modern Canadian cooking represents these diverse origins, as well as the many immigrant cultures that have made the country their home. As such, most home cooks in Canada have assimilated new ingredients and recipes from around the world into the more traditional favourites.

At the forefront of Canadian cuisine is the fusion of modern culinary techniques and uniquely Canadian ingredients, such as wild blueberries and saskatoon berries, fiddleheads, mussels, caribou, bison, salmon, wild rice, maple syrup and locally produced wine, beer, ice wine and cheeses.