Chantal Braganza

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This tart and juicy salad comes together in minutes and acts as a zippy counterpoint to the rich spiciness of pozole. There’s no oil or emulsifier to dress the salad; make it immediately before serving. Chilling the produce just before prep is a nice touch.

You will have a hard time finding two Mexican households that agree on how to make this beloved pork and chili soup. Cumin? No cumin? Whole onion or chopped? Two things everyone knows, though, is that it’s always worth the effort, and it always tastes better the next day.

Sometimes called “pastel impossible,” which translates to impossible cake, chocoflan is a dessert for the chocolate lovers, the cooking science nerds and the efficient home cook who wants the wow-factor of a layer cake without the work of actually making one. After pouring an eggy milk custard over a dark chocolate cake batter in a bundt pan, the layers reverse during baking, as if by magic.

Known as sorrel in Caribbean cuisines, and zobo drink in Nigeria, hibiscus tea often makes its way into Mexican ponche around the holidays, served as a heated drink with plenty of fresh and dried fruits (and sometimes a cheeky pour of rum).

Black Friday sales have grown exponentially among Canadian brands in the past few years. Take it from us—these will be the best deals you'll find all year.

Ace hostess gifting and delight the foodies in your life with everything from cookie stamps to smokey gin and the cutest $4 chip clip.

Three Cheers is more than just a primer on classic cocktails—you'll learn to riff on your favourites and make them zero-proof, too.

Are you planning a cookie exchange this holiday season? Here’s how to host an inclusive and allergen-safe swap in style.

Whether you check a bag or not, a well-packed carry-on can significantly upgrade your travel experience.

From restaurants to hiking trails and shopping, wine country doesn’t get more gorgeous than this.

From top-of-the-line to budget, there's a stand mixer for every kind of baker.