Chatelaine

Borrowed from the boys and with an athletic twist, give your wrist some stylish and sporty action with these timepieces.

Get our handy printout of this day-by-day guide of healthy, triple-tested recipes from the Chatelaine Kitchen and daily workouts from our fitness expert.

From preserving fresh herbs, to fancy peanut butters and a new cookbook, here are four things the kitchen is excited about this month!

Our assistant food editor, Irene Ngo, demonstrates the simple trick to slicing a cake into even layers.

The price of chicken breasts can sometimes be more expensive than a whole chicken. Claire shows you the butcher's secret to removing both breasts and tenders from a whole chicken for your own boneless, skinless chicken breasts.

Learn how to test the heat of a chili, and the next time you're choosing from an assortment of peppers, whether they're jalapenos, serrano chilis, banana peppers or scotch bonnet peppers — you'll know exactly how much spice you'll be cooking with.

Food director Claire Tansey shows us how to clean a blender, with an extra tip for removing stubborn stains and smells.

Food director Claire Tansey shows how to turn this unweildly-looking tuber into a prisitine autumn vegetable by cutting off the gnarly bits and peeling with a sharp chef's knife.

Watch this short video to learn the proper technique for carving a cooked brisket.

Knock your weekend look out of the park with eight of our fave borrowed-from-the-boys pieces (home run guaranteed!).

A blend of soda, fresh cherries and mint, this cold, bubbly drink is perfect for hot summer days.

Teaming up with Rogers Media radio stations in Toronto, Calgary and Kitchener, Ont., Chatelaine kicks off the two-hour Chatelaine Radio show this Sunday! The Chatelaine Radio show will air every Sunday on 98.1 CHFI at 7 p.m. ET, Lite 95.9 at 8 a.m. MT, and on CHYM 96.7 and Country 106.7 at 6 p.m. ET.