Chef Daniel Boulud came into the Canadian Living Test Kitchen and shared his favourite novel, which he read when moving to New York City, and his most-loved classic cookbooks.
Love artichokes but unsure of how to clean them? We've got you covered. Watch this video for our fool-proof way to prepare this favourite fresh vegetable.
Perfectly caramelized onions take just a few steps and a little patience. We show you how to get the best flavour out of your onions.
Learn to make a smooth and creamy garlic aioli—the perfect dip for fresh vegetables and shrimp. Chef Daniel Boulud came into the Test Kitchen to demonstrate his version of this classic French recipe.
Tempering eggs is an important skill that will help you pull off a flawless creme anglaise, ice cream or custard. Follow our tips for perfectly creamy eggs with no lumps.
If your pie crust comes out looking bubbly or uneven, you're missing two important steps. We share the secret to making a perfectly cooked pie crust every time.
Let's face it: Dough wasn't made for weaving. But with this simple technique, your lattice top crust will come together quickly and beautifully—no mess or tearing. The finished pie looks picture perfect every time.
If your weeknights are hectic, you need to try this make-ahead trick from the Test Kitchen: Freeze cooked ground meat on the weekend so it's ready to go when you need it. Follow our simple steps for optimal freezing.
Cooking brunch for a crowd? We've got the trick to poaching 12 eggs at once—and having them all turn out perfectly.
