Chatelaine

Inexpensive, widely available and more complex than soy sauce, just a few drops of this condiment will amp up the flavour of soups, stews or even a simple bowl of noodles.

These spring buns are light, airy and drizzled with the thinnest (but most delicious) glaze. The fresher from the oven they are, the more addictive every bite will be.

Once-pricey induction cooktops promise faster heating times, improved heat consistency and a quality gas alternative for those exploring green energy options.

Store-bought broth options abound for hot pot setups—but you can make your own! Try this seafood soup base recipe from Eva Chin, chef de cuisine at Kōjin in Toronto.

This communal meal can be a cinch—and just as fun—to have at home.

This recipe is adapted from Fuschia Dunlop's version in Revolutionary Chinese Cookbook—the recipe I consulted when I wanted to master this dish. These days I make this a lot looser, following the curiosity of my palate and the ingredients available to me. Dunlop recommends many variations, including adding bean curd puffs or water chestnuts. An invitation to make it your own. —Tracy Wan

These sweet sugar cookie sandwiches feature a store-bought jam centre.

Does the thought of making macarons intimidate? Fret no more, our step-by-step guide makes it a breeze.

Why merely watch the game, when you can eat your way through it?

Cottage cheese adds lightness and protein to these low-sugar, whole wheat pancakes.

These buttermilk pancakes are a breakfast classic. Serve with a pat of butter, warm maple syrup and fresh berries.

Nothing says the weekend like a stack of fluffy pancakes. And with these recipes, breakfast goes from stovetop to tabletop in a flash.