Chantal Braganza

Looking to refresh your tableware on a budget? Here's how.

Stumped on which oil to cook with? Here are our favourites for flavour, nutrition and price.

From crushable rosé to surprisingly delicious craft decaf coffee, here’s what our editors are sipping on this month.

Chewy or crumbly? Chips or chunks? We've got a recipe for every kind of chocolate chip cookie preference out there.

Among an oat ocean of middling and flavourless creamers, one clear winner emerged.

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