Homemade maple caramels are worth the effort - a divine alternative to the mass produced sugary treats available around Halloween.
High in fibre and not too sweet, these moist banana-flax muffins make the perfect start to a busy morning.
Thanksgiving is coming up; here's a good, basic pumpkin pie recipe warmed with ginger.
From everyone’s favourite Canadian family chef, Michael Smith, comes a cookbook that reflects his most challenging role yet – Dad.
How do you like your cereal?
There are few things as satisfying to make - and eat - as a cream puff; here's how to make a batch in your own kitchen.
Hardy winter veggies are perfect for roasting – the intense heat of the oven caramelizes their natural sugars, making them irresistibly delicious.
Tired of typical leftover turkey recipes? A big, one-pan curry is a tasty way to finish up your bird and use up veggies that are on their last leg.
This cheesy gratin makes a nutrient-dense alternative to the usual scalloped potatoes; it’s a delicious use of both squash and sweet potatoes.
A Swiss rosti – a large, crisp potato pancake that’s particularly popular with kids – is inexpensive, easy to make and versatile.
Got a taste for pumpkin? This dessert is like pumpkin pie and bread pudding rolled into one.
No one understands the impact not eating breakfast has on students in the classroom more than teachers, which is why Kellogg’s went straight to the experts for their most recent survey.
Potstickers aren't as difficult to make as they sound - they're fun to fill, seal and cook for a quick, inexpensive meal that beats takeout.
Barley is a nutrient-dense grain that's wonderfully versatile, locally grown (if you're in the prairies!), inexpensive, and makes a great foundation for a high-fibre risotto - perfect comfort food for chilly nights.
Basil Cheddar Scones from the Messy Baker are wonderfully cheesy, slightly sweet, with a burst of fresh basil. Perfect for balancing on the edge of a bowl of tomato soup - the ultimate fall comfort food.