With multiple 5-star reviews, our Grilled Red Snapper recipe is a keeper and may have you grilling your fish from now on. The smoky spice blend gives a deep, not-too-spicy flavor that pairs well with the neutral flavor of the red snapper variety. One serving of this high-protein fish gets you on your way to…

As we step into 2025, Canadian families are exploring exciting food trends while grappling with the reality of their grocery bill. ADVERTISEMENT Read Also Crop imagery is an agronomic tool of the future Steve Shirtliffe and his team are developing a system that can identify agronomic information from aerial imagery Global flavours, creative use of…

Get-ahead cooking <img class="caas-img caas-lazy has-preview" alt=" Rimma Bondarenko/Shutterstock ” data-src=”https://static.beescdn.com/news.myworldfix.com/2025/02/20250217160156472.”><img alt=" Rimma Bondarenko/Shutterstock ” src=”https://static.beescdn.com/news.myworldfix.com/2025/02/20250217160156472.” class=”caas-img”> Rimma Bondarenko/Shutterstock With a little forward planning, it’s easy to prepare food that stretches beyond just one meal. The key? Batch cooking. Not only will cooking up a large batch of food save you time in the long…

Brussels sprouts have long been considered a love-it-or-hate-it vegetable, but with the right cooking technique, they can win over even the staunchest critics. Their transformation from bland and mushy to crispy and caramelized is all about technique. That’s why we turned to chefs for their secrets to the crispiest, most flavorful Brussels sprouts. Armed with…

Baking is fun and all, but when the cookies, brownies, bars, or cakes are finally in the oven, the carnage of dirty dishes left on the counter can cause quite a headache. Molly Yeh has a solution — just don’t use multiple bowls (even if the recipe instructs you to!). She shared her “one-bowl” baking…

There are few things you can’t pair bacon with, though perhaps the simplest way to savour it is in a sandwich. Many people would agree that a crunchy texture is non-negotiable whether you prefer brown bread, sliced sourdough or a soft roll to encase the meaty rashers. Even for those who prefer a less crispy…

Heavy cream is the backbone of many creamy sauces, soups and sides, and for good reason! Who doesn’t love the mouth-feel of super-creamy foods? Still, in some situations heavy cream can end up making a dish overly rich. And, of course, since heavy cream contains a high amount of saturated fat, it’s not the best…

Many of us have learned this basic cooking tip: Don’t saute, fry, or sear food with extra virgin olive oil, because it has a low smoke point (the temperature at which it stops shimmering and starts smoking). Instead, we’re encouraged to use vegetable oils, such as canola oil or grapeseed oil, which have higher smoke…

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission Chickpeas (aka garbanzo beans), the round, golden legumes, have often been regarded as one of the main plant-based protein sources for thousands of years, with roots dating as far back as 3500 BCE in Turkey. But it’s no…