What Exactly Are Macros and How Do You Count Them?

Macronutrients explained: A breakdown of what they are and why you keep hearing about them.

8 Vegan Ice Cream Recipes You Need to Make This Summer

Ice cream and frozen treats are given a plant-based twist – but keep the flavour – for a range of hot weather freezer sweets that everyone can enjoy.

How to Spice Up Your Fried Chicken Plus Tips for Frying at Home

Fried chicken can be easy, crowd-pleasing and well worth the effort. Try making it at home with these recipes that guarantee a flavourful fried chicken plus tips that will ensure success.

Sugar and Spice is Everything Nice: How to Make Desserts With Fragrant Spices

Add unique spices like allspice, fennel, and chipotle to dessert favourites like cupcakes, carrot cake, and chocolate cake for a new way to satisfy your sweet tooth.

Chef Michael Smith’s Pro Tips for Perfect Rice, Every Time

Chef Michael Smith makes nice with rice, talking us through how to cook a perfect pot of rice to accompany any meal, plus shows us how it can star as the main course.

Guide to Building a Chef-Worthy Pantry of Dried Herbs and Spices

Here’s everything you need to know to about having a chef-worthy dried herbs and spices pantry, including proper storage, shelf life, and which herbs and spices every home cook should really have.

A Classic Combo: The Best Grilled Cheese with Tomato Soup

The best grilled cheese recipe ever, along with an outstandingly creamy (yet cream-free) tomato soup, are made Chef School-perfect with Roger Mooking.

Anna Olson’s Cheerful Lemon Meringue Easter Desserts

Pastry pro Anna Olson showcases brilliant ways to bring the springtime sunshine into your kitchen with her lemon meringue sweets.  

Anna Olson’s Dainty Easter Egg Chocolate Covered Strawberries

Give chocolate dipped strawberries an Easter-inspired spin for a play on chocolate eggs that’s fresher, juicier, and prettier, too.

The Best Ham Recipes and Tips for Your Easter Table

Food Network Canada Chef School pros share their tips on what type of ham is best, how to keep the ham moist and great ham glaze recipes for that must-have sticky-sweet crust.