Chefs sure love showing off fresh fish. First came sushi and sashimi, then tuna tartare and crudo (the pescatarian answer to carpaccio). Now, as Latin American food gains popularity, ceviche - fish lightly 'cooked' by the acid in citrus juice - is the flavour of the month

food

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

Grab a can of coconut milk and get ready to make the best whipped cream. Yum!

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dessert

This nut is a nutrient powerhouse providing an excellent dose of protein and fibre, and the highest antioxidant content of any nut

In the Kitchen

What's the secret to grilling up the most succulent burger? Our food editor shares her five best tips for making the best burger

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burger

A look at the First Lady's new cookbook, 'American Grown', and a delicious recipe from her garden

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Chatelaine Kitchen

Ceviche: Signature dishes from four restaurants

How to make vegan, dairy-free whipped cream

10 heart-healthy walnut recipes

How to grill the juiciest burger

Michelle Obama's new cookbook: A fresh green bean recipe