Everything you love about the gooey-centred, golden-topped pie - in bar form. Thank you, Ina Garten!
Instead of a Memphis-style glaze, hit your ribs up with this Chinese-inspired glaze instead. It works well on grilled boneless pork chops or chicken thighs as well.
This vibrant topping combo puts a spin on the usual meat lover's.
Juicy, lean and packed with flavour, this is a BBQ sandwich that will have everyone back for seconds.
Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.
These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce.
Ginger cake layers sandwiched with jam and topped with caramel - a CWA baking treasure that would be at home at any morning tea.
Three layers of lovely in this pie, with a buttery pastry base, butterscotch filling and fluffy meringue.
Try these delicious brownies that substitute plain flour for rye flour, bringing a nutty flavour and a delicious chocolate bitterness.
This takes the Canadian classic of maple bacon a step further, exalting pork belly to flavour-jammed, finger-licking territory. The citrus slaw expertly cuts...
This makes a jar of whole grain mustard but if you blitz it up in a blender, you’ve got yourself a jar of Dijon mustard.
Merrill and I had a cookie bake-off in 2015 where each of us was tasked with creating a holiday cookie that incorporated vanilla. I wanted a cookie that merged...