Sweet white chocolate and acidic raspberries combine in these delicious scones.
This crème arlequin from Merrill House’s head chef Michael Sullivan takes the traditional crème brûlée up a notch with the addition of a chocolate custard.
Naramata Inn’s pastry chef, Liz Stevenson, has provided NUVO with her recipe for an apple crumble that tastes as comforting as your grandma’s and feels as sophisticated as diners at the Naramata Inn have come to expect.
This Raspberry-Chocolate Pavlova from the Pacific Institute of Culinary Arts’ chef instructor Camila Takahashi is the perfect way to celebrate Easter without the hunt.
Chef Steve Hodge, of Vancouver’s Temper Chocolate & Pastry, shares his lemon tart recipe to celebrate the second season of Project Bakeover. For this recipe, Hodge proves you don’t need a complicated list of ingredients to create a rich, elegant dessert.
Pacific Institute of Culinary Arts’ chef-instructor Ben Kiely has shared his favourite fluffy pancake recipe to help achieve ultimate weekend bliss.
Here, we have rounded up just a few of our favourite ice cream brands across Canada that can be enjoyed at your leisure in the comfort of your home.
FROM THE ARCHIVE: Nothing is at once so fine and so humble as a well-made pie.
While Calgary might not be known for its fine bakeshops and patisseries, the prairie city has a hidden gold mine of luxurious bakeries, chocolatiers, and dessert shops that tempt our sweet tooth and easily impress us with rich flavours.