Chantal Braganza

If you’ve ever made pilaf, paella, or biryani, you’ve used this game-changing technique before.

These mini-egg studded scones—a recipe from Hamilton, Ont.'s superb Cake and Loaf Bakery, which has now sadly closed—are almost cake-like in texture. If you'd rather make mini scones, reduce the baking time to 15 to 17 minutes.

It’s been a tough few years. Seven writers reflect on the last time they really let loose—from mundane at-home fun to extraordinary special events.

Build your own foodie gift basket with these homegrown delights.

Beautiful, clever items they'll actually use!

After 30 years of teaching the principles of Indian cuisine, Arvinda and Preena Chauhan are launching their first cookbook.

The Evergreen Kitchen creator’s new book shows how better vegetarian cooking can be a lesson in better cooking overall.

Read this excerpt from the freshly-released anthology What We Talk About When We Talk About Dumplings.

Ixta Belfrage’s proves that the culinary world’s f-word—fusion— is not just possible but also an exciting way to cook.

While corn tortillas made from masa (maize dough) are traditional for tacos, this wheat flour version, popular in Northern Mexico, doesn’t require a tortilla press.

This cake is the homemade version for Zeke Goodwin's Milk Punch Marble Cake (link to the recipe below), a twist on tres leches that uses whipped cream, toasted coconut, and a Caribbean cream-based cocktail for extra flavour. If you're short on time a store-bought marble cake will also do the trick.

Despite their more easygoing nature, these are not your mass-marketed bubbles. Pét-nats are hand-crafted boutique wines, made with love.