The Perfect Pastry Butter Hack, Plus 9 Golden Baking Rules to Always Follow

Whether you’re baking up homemade butter tarts or an easy chocolate cake, there are a few golden baking rules you’ll want to follow the next time you’re getting your batter on.

This Year’s Top Chef Canada Contestants (Plus Season 9 Predictions!)

The ultimate culinary competition is back with a whole new batch of chefs ready to slice and dice their way to the top.

Tiffany Pratt’s Top Tips for Giving Bakeries New Life

The Project Bakeover designer reveals her top tips for creating a beautiful space that will have customers flocking in for the food and the design. Plus, enter to win a curated home reno kit designed by Tiffany herself.

We Tried 3 Seasonal Vegan Lattes at Your Favourite Coffee Shops. Here’s the Winner

Holiday latte season is one of my favourite seasons! And now thanks to an increased popularity of veganism, plant-based milk is also on the menu.

We Tried Mijune Pak’s New Chocolate Creations Just in Time for the Holidays

Move over hot chocolate bombs! Mijune Pak teams up with chocolatier Christophe Bonzon for a line of whimsical chocolate treats.

5 Must-Have Kitchen Essentials to Buy Before Black Friday Ends

There’s a wide world of options designed to elevate any dish, but here are the top five essentials that all home chefs need in their kitchens to cook like a pro.

Cakes, Cookies or Pies? Buddy Valastro Reveals His Ultimate Holiday Treat

Let’s face it: when else do you have as much room for dessert as you do come the holidays?

Wall of Chef’s Christine Cushing Looks Back at 20 Years of Cooking on TV

Christine Cushing talks her 20 year career, cooking with Anthony Bordain and staying inspired in a pandemic.

Buddy Valastro Gives Us the Scoop on Big Time Bake

We sat down with Buddy to get his hot take on what impresses him in the kitchen, and how despite his resume, he’s really not a cake snob.

The Dark Side of Trendy Superfoods (and What You Can Do to Help)

Superfoods are (typically) plant-based, nutrient-dense foods. So what’s the problem?