Cranberries add a unique flavour to pies, tarts and smoothies, but we let them shine in this Easy Cranberry Sauce. We boil cranberries with sugar to cut back on the tartness. To avoid making the cranberries bitter, cook them just until the skin begins to pop.
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This naturally sturdy leafy green turns silky-sweet with just a quick vinaigrette massage. We show you how in our how-to video.
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Learn how to clean your grill like a pro with this simple guide – then go on and get your grill on! t/en//en/articles/get-your-grill-on
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Avoid wild flames and keep your focus on grilling – not firefighting – with a few handy tips. And if you need something to throw on the grill, why not try one of these sizzling hot plates:
Grilled Steak with Green Onion & Goat Cheese Topping: t/en//en/recipes/grilled-steak-with-green-onion-goat-cheese-topping
Grilled Peaches & Planked Salmon: t/en//en/recipes/grilled-peaches-planked-salmon
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Master the technique for perfect hard-boiled eggs with our expert tips.
Try these delicious recipes featuring hard-boiled eggs:
French-Style Salad Platter: t/en//en/recipes/french-style-salad-platter
No Limits Devilled Eggs: t/en//en/recipes/no-limits-devilled-eggs
Caesar Egg Salad with Oka & Grilled Greens: t/en//en/recipes/caesar-egg-salad-with-oka-grilled-greens
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Master the Technique
Our easy steps help you to successfully prepare and serve a turkey.
| Stuffing. When stuffing a turkey, for even and safe cooking, ensure it is loosely packed. If leaving unstuffed, placing chopped fruit, vegetables or herbs in the cavity will add flavour and moisture to your bird. |
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| Trussing. Use butcher’s twine to truss (tie up) the turkey’s legs to help retain juices and keep an even shape when cooking. |
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| Seasoning. A great tasting turkey needs only a good seasoning with salt and pepper on the skin, but if you want to kick it up a notch, our Turkey gets its golden finish, crispy skin and tender meat from a flavoured butter that goes under and on the skin and by basting pan juices from the pan – a couple of extra steps toward deliciousness that are well worth the effort. |
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| Serving. For easy carving, first remove the legs. Hold and gently pull the drumstick away as you cut through the skin. Slice through the joint, removing the drumstick and thigh, and then separate one from the other to serve.Then you can carve away – beginning at the front and starting halfway up the breast, cut downwards, parallel to the wing. Thin slices of meat will fall away as they are cut to this line. |
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Make the perfect cheeseboard. See how we combine our 30-month-old Parmigiano Reggiano, du Village Sir Laurier d’Arthabasca DuVillage (to match product page), Saint-Andre, goat or sheep cheese, 2-year-old Sensations Canadian cheddar, nuts, slices of crusty baguette, date and walnut mini crisps, and fresh or dried fruit.
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Shelling a lobster is no easy task, until now. Here’s a video to show you how to shell a lobster with ease.
Master the Technique
Shell a lobster quickly and easily with these expert tips.
| <img src=” | Tool Checklist. You’ll need kitchen scissors, a lobster or nut cracker, and a seafood fork to shell a lobster properly. |
| <img src=” | Prep It. Place cooked lobster on a flat, clean surface. Stretch out then remove the tail with one strong pull. |
| <img src=” | Snip Away. With scissors, cut along the middle of the bottom of the tail to easily free the tail meat. |
| <img src=” | Get Cracking. Detach claws and use a lobster or nut cracker and seafood fork to remove the remaining nuggets of meat. |
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