Chantal Braganza

Zippy, creamy and a snap to make ahead, these picnic-ready green goddess sandwiches are packed with fibre and protein.

This Mexican street-lunch staple makes great use of day-old bread.

This pickly-sweet riff on Vietnamese bành mí features perfectly crispy tofu thanks to a buttermilk soak, breading and a turn in the air fryer.

Piled high with deli meats then pressed down into a dense and delicious sandwich, this crowd-pleaser can be sliced into meal-sized servings or bite-sized appetizers. Be sure to dress the bread generously with olive oil when assembling; it helps the sandwich to settle and flavours to mingle while it chills.

The creamy, briny combo of olives and cream cheese is a popular spread in Southern sandwiches and Midwest burgers.

Aside from better pose alignment, some of the best lessons have been big-picture takeaways.

But are they accurate? Our intrepid team sampled all four varieties to find out—and our favourite surprised us!

With the right tools and a little technique, many simple recipes can become one-bowlers.

Welcome to Cooking On The Cheap, a series of editor-approved recipes that deliver big taste on a small budget.

Of all the kitchen gear I test in a year (and I test a lot), a rice cooker is one of the few things I’d never live without.

From a spicy salad to a fresh spring soup, these versatile staples are the unsung heroes of your kitchen cupboard.