these days nearly every foodie hot spot is embracing the loaf (especially if it's stale) and making it into something new

Hot ingredient to try this month: Bread

restaurants

<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

48 Hours in Montreal

Living

Travel

Inspired by her trip to Lyon, when she returns to the Chatelaine Kitchen she recreates this delicious, simple and authentic recipe. So now, you (and we) can make this pretty in pink taste of Lyon at home.

Amy Rosen's Lyonnaise pink praline tart recipe

dessert

Nigella Lawson visits the new Chatelaine kitchen.

Nigella Lawson visits the new Chatelaine Kitchen

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Nigella Lawson

Chatelaine Chef Series

Toqué! shares simple, adventurous and signature recipes from Chef Normand Laprise, bringing Québec gastronomy into our kitchens. 

Chatelaine Kitchen

Hot ingredient to try this month: Bread

48 hours in Montreal: Where to eat and drink

Amy Rosen's Lyonnaise pink praline tart recipe

Nigella Lawson visits the new Chatelaine Kitchen

Five recipes from Normand Laprise's new cookbook, Toqué!