Chatelaine

Summer brings a bounty of fresh fruit, and one of the most treasured is the sour cherry. Also called tart cherries, these ruby-red beauties first appear in July, and their season is fleeting. Unlike sweet cherries, which are often enjoyed straight-up, sour cherries are thin-skinned, brightly coloured and have a unique, zingy flavour that makes them unbeatable for baking—especially in pies.

The Internet's distaste for scrolling through stories before recipes reveals an uncomfortable truth about how we value recipe writing and food-related storytelling in general—which is to say, we don't.

A criminal defence lawyer explains what consent looks like now, how to talk about it with a partner—and what you can do if your consent is violated.

Refreshing and versatile, pickled red onions are an easy way to bring instant brightness and texture to any dish. Keep a small batch in your fridge to add to tacos, burgers, bagels and salads.

In learning to accept what I don’t know, I’ve realized that the idea that I can’t cook doesn’t have to be true forever.

I walk in both worlds, in both genders. Embracing my inherent Two-Spirit identity comes with ease because it’s who I am, rather than a label imposed upon me.

Here is the ultimate guide to what you should send to the cleaners—and what you can wash at home.

Velveting pork with baking soda makes the meat incredibly moist and juicy. Be sure to rinse it thoroughly after velveting so none of the alkaline taste remains. —Jennifer Pallian

I love marinating with yogurt because the added dairy proteins and sugars help facilitate the Maillard browning and caramelization reactions, which lend tons of extra flavour. —Jennifer Pallian

Whether they grew up in Girl Guides or joined the organization as an adult, four women share what makes Guiding so rewarding.

You can make a simple dressing in a few minutes with the ingredients you already have in your pantry. Ditch the grocery store version and make your own. It's fuss-free, fresh and customizable to your taste.

Six years later, I’ve experienced great success—and I’ve also realized the importance of bringing our culture back to our people.