Search

Meet soy's sassy cousin! Citrusy, sweet, sour and salty, it’s a breeze to whip up and makes everything from chicken to rice pop with vibrant flavours

Instructions

An epic garlicky beet dip from Alison Roman, pasta tips from Lidia Bastianich and more delicious recipes from superstar chefs.

Truth: Buttermilk makes baked goods better. But that doesn't mean you need to invest in a full carton every time. Here are six easy substitutes.

Author Kevin Kwan on family ties, the lure of mainland China and why more money often means more problems.

From strawberries and swiss chard to lemons and beets, eating more of these superfoods will help boost immunity, fight disease and improve overall health.

This adaptation of Camilla Wynne's celebratory wedding cake skips the fondant and comes in a manageable, 8-inch size. You don’t need to wait for a wedding to make a delicious cake for the people you love, though. This is a standout dessert for any occasion such as a birthday party or even a weekend gathering. Decorate with handcrafted marzipan figures, raspberries or fresh flowers.

For last week's challenge, we upped the ante and asked you to get creative with our 10-minute crepes recipe. Check to see if your crepes made it into our Cooking Club gallery!

Beets' incredible versatility takes them far in the kitchen, and from salads to cupcakes to dips—there's no shortage of ways to use them.

Cucumbers, tomatoes, chickpeas, hummus, tzatziki, avocado, quinoa and more come together in a sensational, healthy dinner bowl you can't wait to dig into.

If you always get to the end of your money before the end of the month, you’re not alone. Canadians are racking up debt in record amounts: For every $100 of after-tax income we earn, we owe $164. Use these easy strategies to supercharge your savings, starting today.

Serve your summer barbecue alongside these six essential bottles that offer something for everyone.

It's finally time to start dishing up your favourite comfort foods again! From flaky pot pie to steaming-hot soup, we'll be cozying up with these dishes well into the winter.

Chef Suzanne Liu of Montreal’s Soy restaurant grew up on her grandmother’s cooking in Hong Kong. “Although she was poor and used inexpensive foods, her meals were always delicious,” Liu says. “The secret is fresh ingredients, like the lemon grass that boosts the flavour of this broth.”