Chatelaine

This recipe is from Chef Roland Torok-Ducharme, the newly appointed chef de cuisine at 1 Kitchen Toronto at the 1 Hotel Toronto. Torok-Ducharme’s focus is local and seasonal products and flavours with a sustainability ethos. This Zero Waste Bread and Butter Pudding uses fresh ingredients, but this recipe is also handy during the holiday season, when you may have a lot of leftover bread/pastries as well. Customize the pudding compote with any frozen berries you have in your freezer.

From straight-leg to flared, there’s a style for everyone.

Most provinces are off to a painfully slow start giving boosters, and one expert warns that new variant will make things 'pretty ugly.'

Wear whatever makes you feel beautiful—and whatever you are comfortable in.

Even if you're double-vaxxed and you take a rapid test before arriving, the odds are not in your favour.

Chefs notoriously don’t like working brunch. But for Suzanne Barr, who has fond memories of the morning meal with her late mother, it’s been essential to her career.

This pancake recipe from chef Suzanne Barr, former owner of Saturday Dinette in Toronto, is a filling and delicious gluten-free pancake alternative.

Make exercises for your midsection really count by adding a new piece of equipment.

We can't get over how big Prince George, Princess Charlotte and Prince Louis look in this vacay shot from a recent trip to Jordan.

A wintry take on a classic cocktail.

This elevated nut mix takes just 15 minutes to make.

Spice things up with these savoury parmesan and Parma ham kettle chips.