Jennifer Pallian

From steak to chicken, fish and more, here's a science-backed method to grilling proteins perfectly every time you fire up the BBQ.

How to make this dramatic French classic—sans emotional drama.

This show-stopping soufflé rises tall with a crisp top and a creamy centre. Serve it straight away with a simple salad and warm baguette.

Rich, delicious—and totally food-safe!

There’s something deeply satisfying about the ritual of making eggnog from scratch. It’s creamy and rich, with just the right amount of spice and a silky texture that puts the carton stuff to shame. Whether you spike it or not, it’s a cozy classic worth slowing down for.

Skip the kneading—and the arm workout.

Whole-wheat flour absorbs more water and has less gluten-forming potential, so the dough may feel denser and rise more slowly. Expect a closer crumb, softer crust and a slightly nuttier taste.

A mix of white and whole-wheat flours gives this no-knead loaf a nutty flavour and hearty texture—without compromising that classic open crumb and crackly crust. The dough comes together with a spoon and a bowl, then time does the rest.

This classic, no-knead loaf delivers a crisp crust and chewy interior. Just stir, rest and bake. This recipe makes enough dough for three loaves. Store any dough you’re not baking straight away in a covered container in the fridge for up to a week. When you’re ready for another loaf, just cut off a portion, shape it, let it rise and bake as directed.

Learn how citrus juice transforms fish into this silky, tart favourite dish—and get recipes for a vegan version, too!

Hearts of palm have a naturally flaky, tender texture that reminds me of a cross between cooked baby potatoes and artichoke hearts. They work really well as a substitute for seafood. One note: They’re often packed with citric acid, which can make them extra tangy—avocado adds creaminess to balance this tartness.

Fresh, bright and packed with flavour, this tuna ceviche comes together in minutes. The citrus cures the fish just enough to keep it tender while still letting the bold flavours shine. Serve with tortilla chips, tostadas or cucumber slices.