Food and Drink

Dear Eric: I enjoyed an article you published many years ago on cooking the perfect hard-cooked egg. Please let me know how this is done again.

If you like your desserts to be both sweet and tangy, you’ll likely find it hard to resist a slice of lovely lemon layer cake. And if you make it yourself, you’ll take pride in creating a pretty cake just right for a special occasion, such as Easter.

Moisture-resistant paper with non-stick-coating works with carrot treat and brownies

St. Patrick’s Day is Thursday, and I’ve cooked up two recipes to enjoy for that occasion or any other night you desire fine comfort food spiked with a famous Irish beer.

TORONTO — Should you worry about eating food if the best-before date on the label has come and gone? That depends on whether it’s a can of tomatoes or a carton of milk.

Some chefs recommend cooling the meat before it’s grilled, others disagree

Somewhere in the repertoire of every healthy-minded cook is a stir-fry. You chop up a bunch of veggies, cook them quickly at high heat, add meat or tofu, maybe a flavourful sauce or a sprinkle of chopped cashews or peanuts.

This wonder plant is one of the few that yield both a herb and a spice

Dear Eric: Do you have a vegetarian burger-patty recipe that holds together? Mine always seem to come apart in the pan. Penelope I’ve cooked up a few different veggie-burger recipes over the years and it’s always a balancing act.

The United Nations has proclaimed 2016 “International Year of Pulses” and that recognition is good news for Canadian farmers. Pulses are the nutritious, dried, edible seed of a legume, such as chickpeas, beans, peas and lentils.