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We're here to show you how to make the ultimate sufganiyot, or jelly doughnuts—with a critical tip from pastry master Yotam Ottolenghi.

Making this sweet and spicy jelly is easier than you think. Here's how to put away batch of the spread in under half an hour. Get the <a href https://chatelaine.com/recipes/red-pepper-jelly/.

Camilla Wynne wrote the book on making inventive, flavourful jams, jellies and preserves—so we asked the preserving pro (and pastry chef!) to share some of her favourites.

Instructions A cross between crackers and cookies, these retro-style crisps are a definite throwback to Mom's bridge...

Honey’s health benefits have been lauded since antiquity, and modern research backs them up. Now, a Canadian company introduces gummies made with natural honey

From mini hand pies to muffins and a classic crisp, there are endless ways to use rhubarb.

Our December cover girl shares her favourite holiday cookies with Chatelaine

Including a mineral SPF that feels like serum and a pocket-sized complexion stick that does it all.

Make a few jars of your own preserve to enjoy during the cooler months

John Di Marco Producer: Jen O'Brien Host: Victoria Walsh

Instructions Peanut butter and jelly isn't just for lunchtime. Kids will love our spin on their favourite sandwich with yummy...

Editor's pick: Tracy's Wine Jellies

In the hope of crashing harder and waking up dewier, I effectively rolled in a jelly, a spray and a topical 'sleep cocoon.'

We've given this nostalgia-filled favourite a few delightful upgrades.