Have you ever wondered why the tops of peanut butter cookies are so often crosshatched? According to Cook's Illustrated, the addition of the crosshatch patte...

This citrus-spiked couscous with sweet, chewy apricots and crunchy, toasty almonds tastes great hot, at room temperature, and cold.

I don't really enjoy avocados (squishy texture) or cilantro (soapy flavour), which apparently puts me in a small minority of dietitians.

An estimated one million people in Canada are living with an eating disorder, and because of various b(e)arriers, many are not getting any kind of support sp...

Made with Greek yogurt and whole-wheat flour, these pancakes are hearty and substantial in spite of their pillowy texture. Makes about 10 pancakes Ingredient...

If you're living with feelings of anxiety, guilt, shame, or any other forms of distress around food or your weight, it's understandable if you're not lookin...

A couple of weeks ago, when I was looking for new ideas for Thanksgiving side dishes, I came across a recipe for roasted sweet potatoes with miso-tahini sauc...

If you have a bit of canned pumpkin left over from a baking project, this is something you can do with it. This kefir-based smoothie with pumpkin purée, cinn...

This substantial whole-grain* and vegetable salad can serve as a meal's solo side dish or, with the addition of a little more protein (for example, some cru...

This is a robust soup that is just right for a cool, late summer evening. Thick with lentils and barley, it is rich in soluble fibre, which is helpful for ac...

I do it every summer— I see all the gorgeous local peaches piled up at the market and I can't resist buying so many that I'm left scrambling trying to figure...

Sauté zucchini in toasted sesame oil and this mild-flavoured vegetable* becomes an amazingly savoury side dish. It's delicious when hot as well as served co...

Forget turning on the oven ‒ no one needs to have their oven on for 40 minutes to produce a batch of homemade granola on a hot summer day. This granola comes...

You won't need to turn on the oven to make these. You could even get by without using any countertop appliances. All you need to do is blend together Greek y...

With its lightly smoky flavour and hearty, chewy texture, freekeh is a grain that I adore and turn to often. This freekeh salad is refreshing, yet satisfying...

Farro has a nutty flavour and pleasantly chewy texture that has made it one of my go-to grain choices. It holds up well with reheating, so it is perfect for ...

Growing up in a Chinese household, I ate a lot of rice. Steamed rice. Fried rice. Sticky rice. Congee. Rice pudding, however, was not a dish with which I was...

March is Nutrition Month, and this year, dietitians across Canada will be celebrating the potential of food – to fuel, discover, prevent, heal, and bring us ...

There are some foods that, personally, I just don't find appealing to eat for certain meals. For example, I like leafy salads and all kinds of cooked vegeta...

As fancy as it may seem, this intriguingly-spiced oatmeal topped with pomegranate syrup is uncomplicated to prepare. At once sweet and savoury, Chinese five-...