Margo True, food editor at Sunset magazine, shares a tip on how to make a delicious, low-fat salad dressing by swapping out one standard ingredient for a surprising one. (Here's her recipe.)
How to Make Low-Calorie, Low-Fat Brownies
Brownies are one of life's great pleasures. In this CHOW Tip Marisa Churchill, author of Sweet & Skinny, shares a few easy ingredient substitutions so that indulging in brownies doesn't necessarily mean having to indulge in bigger pants. Here's her recipe so you can make her Double-Chocolate Brownies yourself.
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.