Chatelaine

Our October Book Club pick is a dynamic coming-of-age debut with the wit and frivolity of the TV show Girls — plus rocket launchers.

Shape up and feel more confident with these expert-approved fitness ideas to heat up your sex life

Chatelaine partnered with Ikea to give one lucky reader a top-to-bottom reno. Home editor Virginie Martocq rolled up her sleeves and designed the kitchen of their dreams

It's easy to make slimming choices when you're eating on the go. Just follow our top tips to ensure you're reaching for the best options

Sarah Gadon, the rising Toronto star who takes the lead in Brandon Cronenberg's debut feature Antiviral answers four random questions:

From blockbuster ballet roles to global volunteer missions, rising star Jillian Vanstone has the world at her feet

Sean Meshorer is the author of The Bliss Experiment: 28 Days to Personal Transformation. Here, he explains the difference between being happy and being blissful, and offers an exercise to both instantly boost your bliss and use as a long-term coping strategy when conflicts arise:

With summer’s (almost) end comes the migration from outdoor barbecues and beer-filled weekends to a busier time filled with work events, running the kids around and trying to handle the sudden change of pace.

From morning sickness to heartburn to a new-found appreciation for elasticized waistbands, pregnancy enacts enormous change in the lives of those it holds hostage for nine months. We know it makes you gain weight but does it make you, um, forgetful too?

Fight cardiovascular disease, improve eye health and beat diabetes with this end of summer veggie!

She exposed Sarah Palin, got Lady Gaga to cry and was the highest-paid new anchor in the world. We turn the tables on TV's most famous interviewer, Katie Couric, and get her to answer the tough questions

Chefs all over are making magic with marrow. They're taking a page from English chef Fergus Henderson's revolutionary book The Whole Beast: Hose to Tail Eating and upgrading this ingredient from stock to signature dish