Chantal Braganza

We tried every brand of grocery store ketchup chip we could get our hands on. Here's how they stacked up.

Got extra milk? Then you've got ricotta.

Aguachile couldn’t be a more straightforward name for this coastal Mexican dish: it translates to “chili water” and is a spicier cousin of citrus ceviche. This version isn’t strictly traditional—aguachile is usually served in a nearly raw, less-cured state—but it’s a great option if you don’t have access to ultra-high-quality freshly caught shrimp. —Chantal Braganza

We taste-tested six of the most popular ice cream sandwiches. Here’s our surprise favourite for 2026.

From mini hand pies to muffins and a classic crisp, there are endless ways to use rhubarb.

We tasted more than 40 dairy-free cheeses to find the (sorry!) crème de la crème.

Decorate the cake of your dreams with these hot tips on piped frosting.

If you’ve ever made pilaf, paella, or biryani, you’ve used this game-changing technique before.

These mini-egg studded scones—a recipe from Hamilton, Ont.'s superb Cake and Loaf Bakery, which has now sadly closed—are almost cake-like in texture. If you'd rather make mini scones, reduce the baking time to 15 to 17 minutes.

It’s been a tough few years. Seven writers reflect on the last time they really let loose—from mundane at-home fun to extraordinary special events.

Build your own foodie gift basket with these homegrown delights.

Beautiful, clever items they'll actually use!