If baked goods are part of your gifting game plan this holiday, have you thought about how to package them? |
To the victor go the spoils; to the host go the leftovers. |
Flavour modifications easy for different take on holiday dinner sides. |
In these recessionary times, however, when everyone is looking at ways they can cut back, getting back to basics looks like a really good idea. |
More than 130 places in Germany host Christmas markets, each one emphasizing regional specialties and flair. |
If you're hosting a holiday party, do your guests a favour and offer nibbles that are as guilt-free as they are delicious. |
It doesn't take a Christmas miracle to make a luxurious dish that's special enough for company but still healthy and easy. |
The abundance of regionally sourced seafood that British chef Warren Geraghty encountered when he moved to head up a restaurant in Vancouver was, to use his word, 'amazing.' |
For many people, Christmas turkey just wouldn't be complete without cranberry sauce. |
Sugarplums may dance in your dreams, but chances are you couldn't identify one if it hit you on the head. |
The key to brightening your holiday table and fending off the winter doldrums is introducing vibrant colours and rich flavours, says top Toronto chef Didier Leroy. |
Award-winning cookbook author and food stylist Jennifer McLagan has made it her life's culinary mission to bring back cooking with the bold flavours of bones and fat. |
Naomi Duguid and Jeffrey Alford may or may not serve turkey at their Christmas meal, but they will most certainly make Thai sticky rice. |
It can't get much better than Blumer's timed, tested, and true five-minute turkey dinner. |
Jews around the world whip out the frying pan for Hanukkah, as fried foods reign supreme during the Jewish festival of lights. |
Pastry chef and popular TV personality Anna Olson will be laying out a traditional Slovak spread at her Christmas Eve supper. |
Vikram Vij's Indian fusion restaurant in Vancouver has been described as one of the finest. |
Model-turned-food personality David Rocco lives, breathes, and cooks by his philosophy of 'quanto basta or 'just enough.' |
Christmas in the Gordon Ramsay household is 'chaos' |
What's on acclaimed chef David Lee's holiday menu? |
By Mary Nersessian: Top 5 treats you can make for gifts, and what not to share!
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Squash with prosciutto and maple syrup ... delicious the first time, or with leftovers used for soup. |
Right flavour combinations of food and wine can prove 'orgasmic' |
Chocolate, strawberries, cinnamon, peppermint schnapps and, of course, Eggnog, will be popular ingredients to shake and stir this season.
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Author Brian Wansink says: spend less time counting calories, and more worrying about the size of your plate. |
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