Baking

Cookbooks We Love

Homemade Pocky

These Homemade Pocky from The New York Times' cookie cookbook are great to do with children or break out at a party.

Cookbooks We Love

Peanut Butter Blossoms

This version of the iconic blossom cookie are top-tier. Serve them at your next gathering or store a batch in the freezer for a sweet fix!

Cookbooks We Love

Pistachio-almond Cookies

Influenced by Middle Eastern and Indian flavours like peppery cardamom, these cookies from The New York Times cookbook are fabulous.

Desserts

3 Chocolate Desserts To Bake This Valentine’s Day

Sweeten Valentine’s Day with an irresistible cookie, a ganache-filled tart or a decadent brownie, all made for sharing with your loved ones.

Desserts

Holiday Treats From Three of Canada’s Best Bakeries

The best treats for the holiday season.

Desserts

Holiday Desserts: Chocolatier Steven Hodge Shares Some Favorite Recipes

The owner of Temper Chocolate & Pastry in West Vancouver, B.C. shares recipes from his first cookbook.

Appetizers

Ask A Chef: Vanessa Bélanger of Café Lunette Shares Her Recipe for a Decadent Baked Camembert

A great recipe for winter entertaining.

Desserts

Almond Cake with Caramelized Pears

This cake is a crowd-pleasing dinner party dessert or weeknight snack.

Chefs We Love

Paul Hollywood Shares His Go-To Baking Recipes

The judge for the beloved Great British Baking Show is back with another book, and this one is all about making the classics.

Desserts

Victoria Sandwich

A classic British cake from the longtime Great British Baking Show judge.

Desserts

Chouxnuts

A combination between a doughnut and a choux pastry, try making this crispy, tangy dessert.

Desserts

Double Chocolate Brownie Cookies

Pastry chef Kristine Morrow’s cookies have a soft, chewy centre that will make chocolate lovers swoon.

Food

Pumpkin Rosemary Biscuits

Try these Pumpkin Rosemary Biscuits from the cookbook, Naturally, Delicious Dinners. These biscuits call for an unusual ingredient: sprouted wheat flour. This product is made from wheat kernels that are soaked and left to germinate to turn into a plant. After sprouting, they are dried and then…

Appetizers

Topped Lebanese Flatbreads

Try these Topped Lebanese Flatbreads from the new cookbook, Bayrut. What came first: pizza or manouche? Of course, we’d say manouche, and back it up with facts (real or made up, it doesn’t matter) about how it came from our region. A manouche (plural: manaeesh) is a round flatbread,…

Desserts

Semolina & Coconut Cake

Try this Semolina & Coconut Cake from the new cookbook, Bayrut. Nammoura is a fudgy, moist coconut cake with semolina and yoghurt as a base. There are a couple of recipes for it in my mom’s old recipe book, but I asked her for the easiest and most fail-safe…