Spanish Baked Eggs with Saffron Yogurt Chef Ethan Campbell, of Calgary's Our Daily Brett, shares his top tip for making breakfast: “Make...

This recipe first appeared in the April 2018 issue of Culinaire Magazine, courtesy Renée Kohlman. A soufflé is like magic. Eggs and a few...

This recipe first appeared in the December 2016 issue of Culinaire Magazine, courtesy Natalie Findlay.

This recipe first appeared in the Chef's Tips department of our April 2013 issue, courtesy Chef Jarod Traxel.

This recipe first appeared in our March 2013 issue courtesy Natalie Findlay. You hear the crackle as you break through the crisp shell of caramelized sugar. Your spoon gently meets the rich, smooth custard centre. Bringing the luxurious cream towards your mouth you can see the dark flecks of vanilla bean. Ahhh, crème brûlée. From the finest restaurants to your family dining table, you can achieve the same results by following these instructions. A few general tips before the