Chatelaine

From a stunning baked Alaska to an Insta-worthy vanilla layer cake, these are the recipes we come back to again and again.

Fluffy cake sits atop a surprise layer of citrus-y pudding in this comforting winter dessert.

Wow guests with this moist, decadent Bundt cake.

Our unbelievably moist four-layer carrot cake recipe decked out in white-chocolate cream-cheese frosting is perfect for birthdays, or just because.

How we share meals, recipes, traditions and cooking methods is vital to the preservation of any culture, including ours.

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.