Wondering how to cook fried rice, or how to salvage undercooked rice? Celebrity chef Chuck Hughes solves all your rice-related cooking problems and more in his new series with Chatelaine.

How To Cook Fried Rice And More Tips From Chef Chuck Hughes

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Instagram

Food

We tried every brand of grocery store ketchup chip we could get our hands on. Here's how they stacked up.

Canada’s Best Ketchup Chip: A Definitive Ranking

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Editor's Picks

Chefs Yotam Ottolenghi and Helen Goh Whip Up Meringues While Dishing On Holiday Baking in the Chatelaine Kitchen

Watch Chefs Yotam Ottolenghi and Helen Goh Talk About Their Holiday Baking Tips

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Christmas

Recipes

Learn how to crack an egg without getting any of the shell into the bowl (and without breaking the yolk!). More at Chatelaine.com

How To Crack An Egg (And Separate Egg Yolks)

There's a better way. Plus, two tricks to separate eggs like a pro.

If You're Cracking Eggs On The Side Of The Bowl You're Doing It Wrong

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technique

Kitchen Tips

Precision in your measurements is essential – small variations can produce dramatically different results. It's time to start using a kitchen scale.

Why you should use a kitchen scale for baking

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baking tips

<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

Chatelaine Kitchen

Out of eggs? Fear not, there are several substitutes that will deliver delicious baked goods, sans yolk. Find out more about how to make an egg substitute at Chatelaine.com

How To Use Egg Substitutes In Baking

Is The Saying 'You Can't Bake Without Eggs' A Myth? A Guide To Three Easy Egg Substitutes

Everyone loves a great Halloween meal, so we've themed ours to the fun and spooky Monster Mash! Get our Halloween dinner party menu at Chatelaine.com!

Halloween dinner party menu with a Monster Mash theme

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Host a Halloween dinner party with our menu

Halloween

How to use up your leftover bulgur wheat. Find more recipes for your leftover ingredients at Chatelaine.com!

Fine bulgur wheat

Leftover ingredients

Get an organized, clean kitchen for the holidays with our kitchen fix. For today? Check your tools to avoid last-minute malfunctions and disasters.

How to set up your kitchen for success

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kitchen fix

Anna Olson's latest cookbook is all about holiday entertaining. If you're stressed about hosting, get pro tips and enjoy the season. More at Chatelaine.com.

Anna Olson's Top Holiday Entertaining Tips

Pro tips if you're stressing out at the last minute.

5 Essential Holiday Entertaining Tips From Anna Olson

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Cookbooks

Cookie recipes, party dress ideas and more holiday ideas! And a fond farewell from editor-in-chief Jane Francisco.

Holiday ideas: A sneak peek at today’s holiday edition on Cityline!

Living

Cityline

From the all-purpose mainstay, to those that make tender cookies or elastic dough, here's the scoop on all-purpose flour vs. cake and pastry flour.

Pantry 101: All-purpose flour vs. cake and pastry flour

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Pantry 101

A list of all the best deals on big-brand products this year.

Amazon Prime Day 2023 Best Kitchen Buys: Chatelaine's Picks

Our Favourite Kitchen Buys For Amazon Prime Day 2023

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Chef Chuck Hughes's Secret For Perfect Fried Rice, Risotto And More

Canada’s Best Ketchup Chip: A Definitive Ranking

Watch Chefs Yotam Ottolenghi And Helen Goh Whip Up Meringues While Dishing On Holiday Baking

Festive citrus sugars

If You’re Cracking Eggs On The Side Of The Bowl You’re Doing It Wrong

Bakers, it's time to make the switch to a kitchen scale