Editor's Picks

This classic dressing requires only four pantry staples and pairs perfectly with almost any salad.—Jennifer Pallian

Kate Taylor Martin, owner of Toronto-based Nutbar, says oat milk is probably the least straightforward plant-based milk to make at home, because it can turn gooey if you use too-warm water, or if you overblend, or if you heat it up. However, homemade oat milk tastes great if you chill and use it soon after you make it. Depending on your preference or what you’re using your oat milk for (Martin enjoys hers in smoothies), she recommends adding a pinch of sea salt, a dash of vanilla and/or maple syrup, or even a pinch of cinnamon.—Ria Elciario

As global temperatures shift and change, this Canadian wine staple is becoming even more of a fleeting phenomenon.

Why merely watch the game, when you can eat your way through it?

“I started off being the edgy chef, and I'm not edgy anymore," says the celebrity chef on his latest cookbook. "My job now is to be useful.”