Irene Ngo

There are plenty of foods that can pull double-duty in the kitchen. From stalks and stems to greens and peels, here's how to get the most out of your leftovers.

Five food businesses and one handy app that handle waste and sustainability in innovative—and inspiring—ways.

With these recipes, you'll be prepared for anything.

Our Food Editor, Irene Ngo, developed this recipe for our friends over at Today's Parent Magazine. These safe-to-eat treats come in four different flavours and (like regular cookie dough) are irresistible.

We upgraded one of our classic recipes, and every slice is irresistible.

Breakfast cake has never been so dignified.

Follow these two simple techniques to stuff your dumplings in no time flat.

Looking for a great, make-ahead brunch classic to wow your guests? Give cured salmon gravlax a try. We use beets to give the gravlax an extra bit of pizzazz.

This holiday season, take a moment to donate to a food charity and fight hunger.

Get to know the different type of flours, and when to use each one, for guaranteed baking success time after time.

April 21st marks the Queen's 90th birthday — and we're celebrating with our 1953 recipe for Queen Elizabeth II cake.

Get organized now, and your kitchen will be ready and waiting for baking season.