The essentials for this high-protein, gluten-free seed, plus our five best recipes

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gluten free

<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

Recipes

Chatelaine Kitchen

From how to buy lobster and how to cook them, our best tips and menu for a lobster cook out

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lobster

The home cook's DIY version of the "chefy" technique: sous vide

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Chicken

While developing our 10-minute ricotta, we investigated the cause and effect of these two acids; plus enjoy this creamy cheese in four of our favourite recipes

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How the citric acid in lemon juice versus the acetic acid in vinegar alters homemade ricotta

In the Kitchen

Preserving produce is an easy way to lock in summer flavours to enjoy in the winter. Find out how to pickle and preserve summer produce at Chatelaine.com

How to pickle and preserve fruits and vegetables

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Pickling recipes using preserved pickling and the quick pickling method with cherry tomatoes, beans, radishes, corn, red onion and cucumber. Guidelines on safe preserving.

In the Kitchen

Quinoa 101: Why we love this superfood and quinoa recipes

How to host a true Canadian lobster boil party: Menu and tips

How to cook the juiciest chicken...in a bag

Lemon juice or vinegar: Which is more acidic?

How to pickle and preserve 6 summer fruits and vegetables