The Ultimate Eggs Benedict

The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.

Apple Pie Perfection

We all love an apple pie at this time of year, right? This one is as good to look at as it is to taste.

Roasted Squash, Spinach and Three-Cheese Cannelloni

Hazelnuts add crunch to the soft, rich filling in this vegetarian entree – guaranteed to please cheese lovers, too.

West Coast Salmon Saltimbocca

Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.

Spiced Apple & Maple Caramel Cake

Raspberry Marshmallows

Pretty in pink with a delightful sweet-tart taste, these marshmallows add a nice pop of colour to your holiday dessert table. Using frozen berries makes this recipe convenient and inexpensive.

Chocolate Fudge Cake With Raspberry Coulis

"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist

Anna Olson's Maritozzi with Strawberry Ice Cream

A traditional Italian Maritozzo is a soft brioche bun filled with a cream filling. This version is stuffed with a homemade strawberry ice cream, making it a delicious and decadent ice cream sandwich.

Slow Cooker Strawberry Shortcake

Our technique of cooking the perfect cake in a slow cooker uses both the high and low settings, ensuring that the cake stays tender without being too moist. Good-quality parchment paper is on the heavier side, and it will help insulate the cake so that it bakes to a nice light-golden colour.

The Ultimate Clam Chowder

The secret to making this dish ultimately delicious is simple: Leave the cans on the shelf and use only fresh East Coast clams. For an even more spectacular chowder, serve it in bread bowls you make by hollowing out small round loaves or extra-large crusty hamburger buns.