Chantal Braganza

The best way to reduce food waste is to avoid it before your dinner even hits the plate.

They’re nutrition and flavour powerhouses that are easy to incorporate into a quick weeknight meal—or eat straight out of the can.

Not a fan of chopping garlic down into tiny, evenly sized pieces? Sometimes, neither are we. Luckily there are plenty of other ways to cook with the fragrant bulb.

We sipped through 10 nationally available brands to find you the best of the best.

Team Chatelaine sipped and stirred our way through 15 grocery store offerings—including five plant-based options—to find you the best of the best.

Whether you’re new to weighing, or sticking to cups and spoons.

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

Every Christmas, Chantal Braganza's nonna-in-law would make an exceptional (and exceptionally labour-intensive) lasagna bolognese. Having made it herself for a few years now—and made it her own—she can confirm that it is absolutely worth the work. Don’t do pork? Switch to lean beef. Want more mozzarella content? Be her guest! But do not break Nonna’s two rules: no oven-ready dry noodles (though packaged fresh pasta is great) and no ricotta, ever.

Spoonably soft fruit and a velvety chocolate sauce get spiked with tequila and cayenne. Poach pears ahead of time for a quick dessert or skip the sauce and use a drinking chocolate mix instead, which is thicker than typical hot chocolate. Soma and ChocoSol make great Canadian options. —Chantal Braganza

No matter how much we love a homemade sugo, we’re always going to have at least one jar of pasta sauce in the pantry.

Welcome to our third-annual celebration of the Canadians who make us feel better about the world.

From a French kitchen classic to an industrial-strength blender, this wish-list from our kitchen team is full of great gift ideas for the food-lover.