Chantal Braganza

We sipped through 10 nationally available brands to find you the best of the best.

Team Chatelaine sipped and stirred our way through 15 grocery store offerings to find you the best of the best.

Whether you’re new to weighing, or sticking to cups and spoons.

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

Every Christmas, Chantal Braganza's nonna-in-law would make an exceptional (and exceptionally labour-intensive) lasagna bolognese. Having made it herself for a few years now—and made it her own—she can confirm that it is absolutely worth the work. Don’t do pork? Switch to lean beef. Want more mozzarella content? Be her guest! But do not break Nonna’s two rules: no oven-ready dry noodles (though packaged fresh pasta is great) and no ricotta, ever. 

Spoonably soft fruit and a velvety chocolate sauce get spiked with tequila and cayenne. Poach pears ahead of time for a quick dessert or skip the sauce and use a drinking chocolate mix instead, which is thicker than typical hot chocolate. Soma and ChocoSol make great Canadian options. —Chantal Braganza

No matter how much we love a homemade sugo, we’re always going to have at least one jar of pasta sauce in the pantry.

Welcome to our third-annual celebration of the Canadians who make us feel better about the world.

Seven crème-de-la-crème liqueurs to give this season (or just savour yourself).

From holiday baking to casual entertaining and new introductions to Korean and Nigerian cuisines, it’s time to get back to the books.

This dish is a riff off on sopa de fideos, a soup of noodles fried in chicken fat and topped with tomato broth—and a total comfort food when deputy food editor Chantal Braganza was growing up. 

For an essential cooking tool, blades are often overlooked—but keeping them in tip-top shape can not only make food prep easier but prevent kitchen accidents as well.