Baking

This jammy cobbler, with a lemony biscuit topper, delivers pie vibes in a fraction of the time. (The oven or the grill—see tip—does most of the work.) Two caveats: Be sure to let the cherry juices boil before taking the cobbler out of the oven; this ensures a thickened filling. Then, allow to fully cool before serving so the flavours can settle and the filling can set. — Eshun Mott

This Canadian classic butter tart recipe wraps a gooey, sweet filling in perfectly flaky pastry. Plus, variations for chocolate, pecan and boozy versions.

This decadent Black Forest trifle with cherries is a holiday party waiting to happen. It's easy to make ahead (and tastes even better the next day).

From a staff-favourite salted tahini skillet blondie to decadent cheesecake-topped squares, here are a few new ways to enjoy two old favourites.

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