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Plus: the inspiration behind each book, how long it took to write, and why fiction matters more than ever.

There are so many reasons to grow your own food. Why not start right now?

With so many new products launched each year, it can be hard to decide which are really worth trying. To help Canadians shop...

The Food Network star shares her timeless tips for perfect home cooking.

This recipe is a great way to fancy up a bag of salted kettle chips. The cast of fresh, herby, tangy, salty and creamy characters might seem odd, but they add just the right balance of flavours to plain crunchy chips.

Tagine refers to both the legendary North African stew *and* the cone-shaped pot that it’s cooked in. All your questions answered—including why you need it in your life.

When I committed to a vegan diet, cheese was one of the hardest things to give up. While I never ate it that frequently, I did enjoy it now and then on things like pizza and in mac ‘n' cheese. Little did I know that giving up cheese didn’t have to be that difficult after all!

Property Snoop: Three fantasy estates to live out all of your real estate daydreams.

A lip kit that'll set you for the year at The Body Shop, a pair of strappy sandals at Ever New, and other daily steals.

I’m beginning to love slow-cooker meals. It’s unbelievably satisfying to toss in a bunch of ingredients, press a button and walk away. And even though my crisp is low maintenance, it has nothing on the simplicity of this recipe

Sharp and citrusy, sumac adds a pleasantly sour pop to marinades, salads, and more. Here's how to cook with it.

Complete with mouth-watering recipes, cooking tips, shucking how-tos and advice for sustainable sourcing, our comprehensive boil guide is sure to become a summer staple.

Turn these in-season goods into delicious dishes in minutes: creamy herbed-tortellini salad, cucumber and onion salad, golden zucchini-feta cakes

Every year, we get letters and phone calls asking for this recipe. Originally published in our December 1997 issue, it's moist, rich and delicious (thanks to a secret ingredient or two). No wonder it’s Canada’s favourite fruitcake!