Classic French cuisine goes vegan with this decadent chocolate-covered, cream-stuffed éclair recipe from popular vegan chef and cheesemaker Miyoko Schinner.

Mary Berry's recipe is transforming the humble new potato into crispy golden nuggets of joy, achievable in a mere 30 minutes. Taken from her cookbook Mary Berry's Festive Feasts, this three-step ...

For those who aren’t allergic, peanut butter can be a good source of protein and healthy fat. But it’s high in calories, and some brands contain unhealthy ingredients. Natural peanut butter ...

In recent years, food and beverage brands have given this kitchen staple a modern makeover, churning up consumer interest.

Cocoa butter is a great moisturizer. It's often used as an after sun balm. It smells amazingly like a chocolate bar. Cocoa butter is also used to try to fade away dark marks on the skin, including ...

Here’s a look back at some of Matty’s signature recipes, from classic comfort dishes like his famous Pot Roast and Beef Tourtière to the Rutabaga Croquette from his upscale Toronto restaurant Prime ...

Culinary icon Mary Berry has a straightforward yet scrumptious beef stew recipe that can be prepared ... pan you cooked the meat in and add the butter and leeks. Give them a few minutes to cook ...

Miyoko’s Creamery, Schinner has joined forces with online learning platform Meet The Vegans to lead a masterclass on all things plant-based dairy. The course is inspired by the forthcoming book The ...

Packed with protein, fiber, and monounsaturated fats, this "nut" butter (peanuts are technically a legume, not a nut) is an inexpensive plant-based protein source that is incredibly versatile and ...