Recipe courtest of the Dairy Farmers of Canada.

Serve this soup hot or chilled. Recipe adapted from Oster. 

A soufflé isn't as tricky to make as is often thought. It's true that it must be served immediately for all to enjoy the sight of that spectacular puffy top. But, it's actually very tasty regardless of whether its "breath" has escaped and deflated it.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

Hot chili and chocolate make a surprisingly good combination. Sweet, smooth chocolate flavour melts on your tongue and satisfies your taste buds, then finishes with a kick of heat.

This recipe is adapted from Tom Jaine's and Nicholas Campion's book, Cosmic Cuisine - The Astrological Cookbook (Windward).

This is the classic recipe that's typically used to make profiteroles (cream puffs) and croquembouche. 

Spread your favourite jam on each crêpe and spoon a dollop of whipped cream sweetened with sugar and a splash of Luxardo Maraschino liqueur to transform this appetizer into a luscious dessert. Updated from an old recipe I had from Sunset Magazine.

A court bouillon is a seasoned liquid that is cooked for only a short time. Once it has simmered for 30 minutes, it can be used to blanch vegetables or to gently cook fish or snails. 

Dried cranberries sometimes contain a trace amount of oil on the surface. Take a moment and use paper towels to blot off any oily film floating on the strained liqueur.

Christine Sharp submitted this recipe for Tidings' Maple Syrup Recipe Contest

She makes a simple applesauce to accompany pork that all of her guests rave about.  It has a certain je ne sais quoi, except that only she and her husband know exactly what the "quoi" is. She likes the fact that no one can really tell what makes it taste so good.  The secret is a tablespoon each of maple syrup and calvados.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

Spring lamb is very tender and flavourful. The vegetables and herbs in this dish mellow the gamey taste that lamb sometimes has.

Save time by preparing the béchamel sauce while the meat sauce simmers. The lasagna can be assembled up to one day ahead. Cover and chill, then when you're ready, bake it.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

To make this mocha even more decadent, add a splash of amaretto liqueur.

This recipe is comprised of five steps. The first four steps can each be made a day or two ahead. Don't feel daunted by the long list of ingredients and the many steps. The variety of chilies can be found at Mexican grocery stores as well as at Whole Foods stores. If worse comes to worst, don't sweat it. Use whatever chilies you can lay your hands on. Remember, by doing exactly that, the Mexicans created a handful of delicious mole variations.

If dried peaches are hard to come by, substitute dried apricots instead.

Cook this recipe up even faster by picking up pre-washed and cut greens from the supermarket.

This recipe is courtesy of La Fontaine de Bernn snail farm.

The key to smooth, creamy spaghetti carbonara is to make sure that the heat under the pot has been turned off. The heat from the drained pasta is enough to cook the eggs without scrambling them.

This recipe is a family heirloom. We all make some version of it. New brides in our family get the recipe and a large pasta bowl along with unsolicited and long-winded advice on how to make it. My niece Katie actually wrote a paper on it for school, following its history and its many versions through the family tree. This dish never appears at family gatherings since we all make it at home. But we often talk about how we make it and argue over whose version is best. Unlike the rest of my weight-conscious family, I use an entire pound of bacon, easily making mine the best — or the worst, depending on how you look at it.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

Here is the classic French leek and potato soup that is traditionally served cold.

Serve strawberries warm with a scoop of vanilla ice cream.

Recipe provided by Chef Paul Stewart.

Courtesty of David Wolfman of Cooking with the Wolfman