Chantal Braganza

Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.

Latest from Chantal Braganza

Ottolenghi's New Cookbook Will Make You Rethink Vegetables—Again

Ottolenghi's New Cookbook Will Make You Rethink Vegetables—Again

“You can find a million recipes online–but what goes on behind the recipes is more interesting.” Yotam Ottolenghi and Ixta Belfrage discuss their new book, Flavor.

Our 22 Best Chip Dip Recipes For Your Next Party

Our 22 Best Chip Dip Recipes For Your Next Party

Get into these chip dips.

Nuit Regular’s First Cookbook Is A Love Letter To Thai Home Cooking

Nuit Regular’s First Cookbook Is A Love Letter To Thai Home Cooking

Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home.

Why You Likely Need More Vitamin D

Why You Likely Need More Vitamin D

The sunshine vitamin’s role in COVID-19 outcomes has become a topic of intense study as researchers rush to understand more about the disease.

Who’s Essential And Who’s Not? Asylum Seekers In Quebec Speak Out

Who’s Essential And Who’s Not? Asylum Seekers In Quebec Speak Out

Asylum seekers and undocumented people who staff long-term care centres, work in agriculture and are seeking a job during COVID-19 discuss the injustice of determining residency status based on who can take on health risks for Canada.

Mandy’s Gourmet Salads Is More Than Just A Pretty Bowl

Mandy’s Gourmet Salads Is More Than Just A Pretty Bowl

The Montreal salad shop’s first cookbook isn’t just about how to artfully compose the perfect salad: it’s the story of two sisters and a shared love of good food.

How Losing Her Sense Of Smell Changed Joshna Maharaj's Relationship With Food

How Losing Her Sense Of Smell Changed Joshna Maharaj's Relationship With Food

For a chef, smell is the second-most important sense. Losing mine led to loneliness and burned muffins, but I’m trying to get it back.

Chef Sheila Flaherty on Inuit cuisine

Chef Sheila Flaherty on Inuit cuisine

The chef, recipe developer and former MasterChef Canada contestant on the past, present and future of inuksiutit—Inuit food and cuisine.

Direct-To-Consumer Cookware Promises Luxury Quality For Less. We Tried It

Direct-To-Consumer Cookware Promises Luxury Quality For Less. We Tried It

We tested the top DTC pots, pans and sets available in Canada: here’s what we thought.

When It Comes To Anti-Black Racism, How Do Healers Heal Themselves?

When It Comes To Anti-Black Racism, How Do Healers Heal Themselves?

Black women and non-binary folks who do healing work must make space and time to heal themselves and prioritize joy like our lives depend on it—because they do.

This New Cookbook Is A Love Letter To Palestinian Food

This New Cookbook Is A Love Letter To Palestinian Food

"People tend to talk about Palestine in the past tense," says Ottolenghi co-founder Sami Tamimi. Falastin, the new cookbook he wrote with Tara Wigley, sets out to show how Palestinians eat and live today.

Why Jumping Rope Is The Time, Money, And Space Saving Workout For Our Times

Why Jumping Rope Is The Time, Money, And Space Saving Workout For Our Times

Short on space, strapped for time or looking for an aerobic exercise that’s anything but running? A jump rope workout has you covered on all that, and more.