Chantal Braganza

Here’s why I love the cold-brew method—and you will too.

For starters, do you actually need a new one? Some issues can be easily fixed at home.

These quick and cool liquid desserts make a perfect post-dinner—or midday—treat.

While it has roots in Korean cuisine that go back centuries, hwachae, which roughly translates to “flower drink,” is wildly popular right now thanks to a wave of viral TikToks. This version, which mixes milk and carbonated soda, needs to be served immediately—the milk solids will split if you let it sit too long. —Chantal Braganza

The first time I tried this electric pink noodle dessert-meets-ice cream sundae was at Bombay Bhel restaurant in Mississauga, Ont., when I was a child. What a delight: the slip of cold noodles, the crunch of black basil seeds, and whole milk and vanilla ice cream to mix it all together. While rose syrup is commonly used in falooda, you can swap it for strawberry syrup if you wish. —Chantal Braganza

May and June are the height of mango season, so now's the time to put the luscious tropical fruit to use.

If you’re a fan of lemonade, you’ll love this sweet-tart-minty Persian drink. (In northern India, a different variation of the flavoured simple syrup is known as shikanji and prepared with lemon and savoury spices.) The amount of vinegar you add to the syrup will determine its level of tartness; feel free to adjust to your taste. —Chantal Braganza

Even if you’re serving a batch of this Mexican slushy on your teensy patio, everything about it screams beach: it’s sweet, sour, a little spicy and extremely refreshing. —Chantal Braganza

Resale sites are flush with vintage dinner sets right now—and I can’t stop buying them.

Making restaurant-grade pizza in your own backyard or kitchen just got easier.

Measles cases are on the rise. Here’s what you need to know about staying protected.

The only classic margarita recipe you'll need. It's just four ingredients, and each one counts.