Creating the perfectly imperfect pie takes a bit of technique, the right recipe, and a lot of butter.
Pumpkin-spice is staging a fall takeover — it’s already found a home in our coffee and baking — and now it’s in our ice cream, too.
Bespoke chocolate is an old tradition experiencing a surge of innovation--so the next time you're craving this decadent sweet, get a little adventurous!
From chunky and rustic, to smooth and silky, we have the four best ways to puree your soup this season.
A primer on the different types of tofu: soft, medium and extra firm. Learn how to determine texture, and what the best applications are for each type when you're cooking.
Lean how to prevent your cookie dough from sticking to the counter (or your rolling pin) as you roll it out, and the easy trick to keep dough from sticking to your cookie cutters.
Our assistant food editor, Irene Ngo, demonstrates a quick and easy way to fill a piping bag. Now you'll be ready to pipe icing, meringues or fillings for sandwich cookies!
Our assistant food editor, Irene Ngo, demonstrates the burn-proof method to melting chocolate using the double boiler.
Make picture-perfect muffins every time, with this simple trick for filling muffin cups!
Curtis showed us how to prepare grilled chicken with arugula and zuccini salad. Get the <a href=” https://chatelaine.com/recipe/stovetop-cooking-method/curtis-stones-grilled-chicken-recipe/
From a pretty rosette fold to an elegant bow tie, these easy-to-do decorative napkins will add the finishing touch to any table. Bonus: the Easter bunny fold will delight kids and adults alike!
Beat daily dinner drama and make suppertime a family affair with some helpful tips from Canadian meal planning expert, Sandi Richard.
