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This recipe is a great way to use up leftover chicken and is perfect to pack for your school or work lunch!

Blended soups are a warm hug on a winter day. Blended soups can be made even more special with garnishes, and are a great opportunity to play with your food!

This recipe adapted from Chef Karla Conde is jam packed with authentic Mexican flavours but is relatively easy to make!

“The MOST important thing when making a pie dough is that your ingredients are all cold and stay cold.”

This recipe uses ingredients that you likely already have in your kitchen. Anyone can open a box of crackers and serve them up on a fancy charcuterie plate, but MAKING your own crackers? That’s the sign of a true chef!

Vegetable broth is a great base for soups and sauces and can be made from things that you would have otherwise thrown away!

We are so excited and grateful to have special Guest Chef Eva Chin of Kōjin, Momofuku Toronto join us virtually to show us how she makes dumplings and wontons for Lunar New Year! Follow the Dumplings & Wontons for Lunar New Year! video for wrapping and cooking instructions.

We are so excited and grateful to have special Guest Chef Eva Chin of Kōjin, Momofuku Toronto join us virtually to show us how she makes dumplings and wontons for Lunar New Year! Follow the Dumplings & Wontons for Lunar New Year! video for wrapping and cooking instructions.

Sweet, savoury and oh so flaky; these biscuits are sure to be a breakfast hit!

This recipe is great practice for chefs to practice their knife skills. Younger chefs can assist by measuring ingredients for the glaze and cutting herbs with scissors. Any combination of root vegetables will work for this recipe, as long as they total about 1 ¹⁄₂ pounds