Every year, I host a Super Bowl viewing party, and though our numbers fluctuate, suffice it to say the crowd is always ready to eat, especially...
Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-centre mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical...
Microwave popcorn is a great idea—in theory. But most packaged options have a long list of unnatural ingredients and don’t taste very good. This fun recipe...
A cookie in a skillet? We admit this Internet phenom made us skeptical—until we tried it. Unlike making a traditional batch of cookies, this treatment doesn’t...
If you’re from the Northeast, or if you haven’t been to Chicago, you may dismiss deep-dish pizza out of regional pride. That would be a mistake....
Black bean chili should be primarily about the beans–they should be creamy, tender, and well-seasoned. We wanted a hearty bean chili that was as rich, savory,...
The people of Tuscany are known as mangiafagioli, or “bean eaters,” a nod to the prominent role beans play in their cuisine. Cannellini (white kidney) beans...
These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe...
In Sicily, chickpeas are the favoured legume to use in soup. In this version the mild bean shares the stage with escarole. We knew that dried...
TORONTO — A move by Ottawa to use Canada’s food guide to drill home the dangers of chronic alcohol use caught some nutrition and addiction experts...