Chef Bruno shows us how to prepare a beautiful chocolate cinnamon babka
James wowed the judges on The Great Canadian Baking show with this colourful vegetarian tourtière, made with ground almond, carrots, onions and beets
Two Opera Cakes with the text
Judge Rochelle Adonis demonstrates step-by-step instructions on creating perfect, puffy choux pastry.
Cranberry and pomegranate pavlova image
Chef Rochelle shows us how to make beautiful butter tarts (it's really easy!
Montreal Bagels - The Great Canadian Baking Show
Mille Feuille Two Ways: Nectarine Cardamom and Raspberry White Chocolate - The Great Canadian Baking Show
Rugelach Two Ways: Chocolate and Apricot - The Great Canadian Baking Show
Chef Bruno demonstrates how to temper chocolate to make those glorious curls on your cake
Rugelach is a a Jewish favourite, traditionally enjoyed at Hanukkah. The sugar-free dough is soft, flakey and not-too-sweet.
Fondant Fancies - The Great Canadian Baking Show
This beautiful Bûche de Noël is soaked with Brandy syrup and filled with chocolate whipped cream and cherry jam.