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Evoke childhood Sunday night dinners with this down-home fresh-baked cornbread recipe. And with just 10 minutes of prep time, it's surprisingly easy to make.

Celebrate the return of spring with crisp greens, colourful dressings and zesty pastas.

Food scientist Jennifer Pallian breaks down the factors that go into making the best classic, chewy, crumbly and cake chocolate chip cookies.

The key to perfect scones is cold, grated butter — it's what creates those beautiful flaky layers you love.

Think beyond the lemon wedge. These delicious butters, chutneys, mayos and more will dress up your favourite cooked fish without overpowering its delicate taste

This springtime treat is delicious on its own, but can also be prepared every which way, from appetizers and soups to salads and pastas.

Always end up with a half-can hanging around? No longer. These recipes will use it all up, long before the next fridge clean-out.

From a grater-style mandoline to a multi-tasking egg slicer, the right tool can save you serious time in the kitchen.

Some of the best mussels in the world come from our Maritime provinces. And there's no need to heat up the kitchen; steam these healthy molluscs on the grill instead.

The only tomato sauce recipe you'll ever need. Our classic tomato sauce lets the flavours of the ingredients shine through.

Ten easy recipes, designed to use up the bits and pieces left in the fridge from this week's dinner plan.

The Chatelaine Kitchen successfully tested a handful of recipes using chocolate butter (commonly known as Nutella) from mini croissants and molten cakes to caramel corn and a cup of mocha

Don't throw out those leftovers! They have all kinds of potential in the kitchen.

From old standards to new favourites, there are more than enough sides here to feed a crowd!