To celebrate our 95th anniversary, we dug through hundreds of issues to find recipes from every era of this magazine and asked local cake designers to interpret them in their own style.

Chatelaine's Best Cake Recipes

11 decadent recipes—one from every decade of our existence—to celebrate our 95th anniversary.

Our All-Time Best Cake Recipes

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food

Food

If you’ve ever made pilaf, paella, or biryani, you’ve used this game-changing technique before.

Trust Us: Fry Your Rice Before Boiling It

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Lori McCarthy and Marsha Tulk’s "Food, Culture, Place" is part history lesson through photography, part wild food cookbook, and part foraging guide.

Meat Cute: How Two Cookbook Authors Joined Forces To Showcase Newfoundland's Bounty Of Wild Foods

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Editor's Picks

Cookbooks

Learn how to crack an egg without getting any of the shell into the bowl (and without breaking the yolk!). More at Chatelaine.com

How To Crack An Egg (And Separate Egg Yolks)

There's a better way. Plus, two tricks to separate eggs like a pro.

If You're Cracking Eggs On The Side Of The Bowl You're Doing It Wrong

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technique

Kitchen Tips

Our tester dipped her way through more than 40 bottles to find these liquid gold picks.

The Very Best Olive Oils For Cooking, Dipping And Drizzling

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Food

11 Of Our Best Cake Recipes To Celebrate Our 95th Anniversary

The Simple Trick To Tastier Rice? Frying It First

How Two Cookbook Authors Joined Forces To Showcase Newfoundland's Bounty Of Wild Foods

If You’re Cracking Eggs On The Side Of The Bowl You’re Doing It Wrong

The Very Best Olive Oils For Cooking, Dipping And Drizzling