Jennifer Pallian

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.

This pie combines everyone's favourite fall flavours for the ultimate cozy dessert.

Made with butter, sugar, flour and little else but chocolate chips, this recipe from food scientist Jennifer Pallian is essentially a shortbread cookie. The fat completely coats the flour particles, which prevents gluten from forming, which in turn results in absolutely zero chewiness. Instead? Pure buttery, crumbly bliss

This recipe, developed by food scientist Jennifer Pallian, has a pared-back ratio of fat and sugar to flour and a higher proportion of liquid ingredients, which takes them into the muffin zone. The addition of oil makes for a pillowy, tender crumb. 

This recipe from food scientist Jennifer Pallian uses extra brown sugar and has a higher sugar-to-butter ratio. There's also no need to chill the dough before you bake, which—yay!—means faster cookies.

This recipe, from food scientist Jennifer Pallian, uses the typical butter, sugar and flour ratios. The secret to mastering it is in the technique.