The Chatelaine Kitchen team shares its top baking secrets to ensure your holiday cookies turn out perfect every single time.
Puréed veggie soups are incredibly simple to make once you master this basic formula.
Plus, sample menus for both meat eaters and vegans—and a registered dietitian's take on protein powder.
All sweeteners contain sugar, which in excess is unhealthy. But are some better than others? We asked a registered dietitian to weigh in.
If “superfoods” were actually a thing, buckwheat groats would top the list.
The social media hysteria on canola oil isn’t backed up by science.
The French classic is easily mastered when you have the right method and tools at hand. Here are the Chatelaine Kitchen's trade secrets.
We mastered the classic apple pie—and you can too.
Not overly sweet, this indulgent showstopper of a dessert celebrates coconut in all its glory. (Plus it's easy to make-ahead.)
Registered dietitian Emily Kichler explains why nutritional yeast makes a healthy—and tasty—substitute for parmesan.
Registered dietitian Emily Kichler offers this simple tip for including more pulses in your diet.
If the creamy pasta dish is part of your regular recipe roster, try this simple ingredient swap to boost nutrition without sacrificing on taste.
