Chantal Braganza

We boiled and fried and baked our way through a range of Dutch ovens at every price point to find you the best.

A quick cut-and-fold technique turns store-bought puff pastry into the kind of elegant fruit tart you’d find in your favourite café.

From stainless steel to ceramic non-stick, here's what we've been cooking with.

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