Jennifer Pallian

Whether you are vegan-curious, know someone with allergies or want to stockpile substitutions for common baking ingredients, there are many reasons learn about plant-based baking.

I love big, fluffy, bakery-style muffins, so I make 10 per batch. If you stretch the batter to make 12, bake for 18 to 20 min.—Jennifer Pallian

Vegan ingredients like chickpea water and barista-style oat milk to bring this foolproof recipe to life.

These cranberry orange muffins make use of aquafaba or chickpea water, a vegan alternative to eggs.

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

These samosa puffs are one of Jennifer Pallian's favourite finger foods to bring to a party. What’s not to love about savoury spiced-chicken samosa filling tucked into buttery, flaky puff pastry—à la sausage roll? Serve with festive cranberry chutney for dipping, or swap in store-bought mango or tamarind chutney.

Plus four delicious vinaigrette recipes, backed up by science.

Light and tangy, this salad dressing offers a refreshing twist to our universal vinaigrette recipe.—Jennifer Pallian

This classic dressing requires only four pantry staples and pairs perfectly with almost any salad.—Jennifer Pallian

A zesty spin on our universal vinaigrette recipe. —Jennifer Pallian

This easy vinaigrette recipe is infinitely customizable to suit your flavour preferences—and absolutely delicious as it is. Whisking the salt fully into the vinegar first ensures that it dissolves completely for perfect seasoning in every drop.—Jennifer Pallian

Pie pastry is tricky to master, because you want to achieve two opposing things at once: a flaky, tender, unstoppably delicious crust and a crust that’s strong enough to hold your careful crimping with swagger.