Chantal Braganza

From holiday baking to casual entertaining and new introductions to Korean and Nigerian cuisines, it’s time to get back to the books.

This dish is a riff off on sopa de fideos, a soup of noodles fried in chicken fat and topped with tomato broth—and a total comfort food when deputy food editor Chantal Braganza was growing up.

For an essential cooking tool, blades are often overlooked—but keeping them in tip-top shape can not only make food prep easier but prevent kitchen accidents as well.

This salad was an instant family favourite for Mandy's Salads co-founders Rebecca and Mandy Wolfe. The WoBo, as it's affectionately named in the Wolfe family, is still a dinner staple in their homes.

Even when you just want to pop something frozen into the oven for dinner, it’s possible to have a great pizza night that feels nothing like giving up.

Making restaurant-grade pizza in your own backyard just got easier.

There is *a lot* of bad vanilla ice cream out there, but you don’t have to spend the rest of your life eating it!

We tried every brand of grocery store ketchup chip we could get our hands on. Here's how they stacked up.

Got extra milk? Then you've got ricotta.

Aguachile couldn’t be a more straightforward name for this coastal Mexican dish: it translates to “chili water” and is a spicier cousin of citrus ceviche. This version isn’t strictly traditional—aguachile is usually served in a nearly raw, less-cured state—but it’s a great option if you don’t have access to ultra-high-quality freshly caught shrimp. —Chantal Braganza

We tasted more than 40 dairy-free cheeses to find the (sorry!) crème de la crème.

Decorate the cake of your dreams with these hot tips on piped frosting.