Chatelaine

Summer is the best time to enjoy these homegrown berries, so get 'em while you can!

Plus, easy recipes at varying levels of sweetness—and the best new Aperol alternative to try now.

The formula is simple and easy to remember—three parts Prosecco, two parts Aperol and one part soda. Then kick back with a good book and channel the Amalfi coast.

What is Canadian cuisine? From Vancouver to Halifax, we think it's about the people who cook the best of what their home has to offer—and inspire others to do the same.

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