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Recipes

How to speed up a slow-cooking barbecued beef brisket

In researching recipes for barbecued brisket, we found that cooks could agree on one thing: slow-cooking (for up to 12 hours) to tenderize the meat.

We wanted to figure out a way to make cooking this cut of meat less daunting and less time-consuming, and we wanted to trade in a professional smoker for a backyard grill.

A simple American buttercream improves a flag sheet cake

A big flag sheet cake is the perfect Canada Day dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping.

We knew that our workhorse Yellow Sheet Cake was the ideal base for the cake, so our challenge when developing this recipe was simply determining the best frosting.

The trick to keeping your peach cake from getting soggy

Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavour gets lost.

Roasting the peaches—and tossing them with peach schnapps—concentrated their flavour and expelled moisture. However, the peaches became swathed in a flavourful but gooey film when cooked.

How to make Mexican pulled pork without the hassle of frying

Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas—tender chunks of lightly crisped, caramelized pork, subtly accented with oregano and citrus—without the hassle of frying.