Not all ready-made meals that head into the freezer come out just as nice, so here are some of our best tips and recipes for big-batch cooking.

How to tackle big-batch cooking

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<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

Sometimes fresh is best, other times you need the concentrated flavour of dried. Here we explain how to use herbs of both types.

Fresh or dried? How to use herbs properly in the kitchen

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The Kitchen Apprentice

Make the most of this nostalgic snack with easy perfect roasted pumpkin seeds, plus variations with gochujang and cinnamon and maple.

Perfect Roasted Pumpkin Seeds Recipe

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pumpkin

Halloween is bound to be a blast with these five easy, fun and festive Halloween treats! Find more Halloween recipes at Chatelaine.com

5 fun and spooky Halloween treats

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martini

Which you should use when baking, how to substitute a stick of salted butter for unsalted butter, and how to make your own homemade butter.

Pantry 101: Salted butter vs. unsalted butter

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Chatelaine Kitchen

How to tackle big-batch cooking

How to use fresh and dried herbs in the kitchen

How To Make Perfectly Roasted Pumpkin Seeds

5 homemade Halloween treats from our kitchen

Pantry 101: Salted butter vs. unsalted butter