Yogurt is created when you add active bacterial cultures to warm milk. After sitting for 4 hours, it will be slightly tangy; after 15 hours it will be even tangier, and it will continue to develop flavour as it sits in the fridge. Making your own yogurt saves on money and on plastic, too!

This showstopper of a main course from cookbook author Christine Flynn—steak layered over an herby yogurt sauce and topped with a simple salad of fresh herbs—is incredibly simple to pull together.

Even if you’re serving a batch of this Mexican slushy on your teensy patio, everything about it screams beach: it’s sweet, sour, a little spicy and extremely refreshing. —Chantal Braganza

While it has roots in Korean cuisine that go back centuries, hwachae, which roughly translates to “flower drink,” is wildly popular right now thanks to a wave of viral TikToks. This version, which mixes milk and carbonated soda, needs to be served immediately—the milk solids will split if you let it sit too long. —Chantal Braganza

Celebrate the best of the season with easy weeknight dinners, fire-grilled bites and vibrant dishes starring Ontario’s freshest summer produce—straight from the pages of Longo’s Experience magazine.

Postpartum incontinence caught me off guard in my 20s. Hereʼs how I learned to laugh, leak and live a little lighter—with pads and perspective.

A Dietitian’s Guide to Understanding Food Labels: The Case of 100 Percent Orange Juice

Whether you’re in the role of mother, daughter, or both, one thing we share in common is periods and the stigma attached—but it’s time to turn taboo into real talk.