Our cookbook of the week is Mastering the Art of Plant-Based Cooking by Joe Yonan, food and dining editor of The Washington Post. Read More

Maybe you've whipped up some fried chicken and waffles or golden, crisp-edged pakoras. After enjoying the meal, you'll have to do something with the leftover oil. Starting with the obvious, you shouldn't pour it down the drain or into the toilet. Read More

As sales of non-alcoholic drinks soar, sparkling water is having a moment. Craft Canadian makers, such as Hamilton's Botany, Montreal's Le Seltzer, Ottawa's City Seltzer, Toronto's Barbet and Victoria's Spinnakers, are on store shelves alongside behemoth brands like Bubly and La Croix and private-label products such as Compliments. Read More