Jill's Test Kitchen

You brined a chicken . You roasted a chicken . You carved and ate a chicken. Now it's time to deal with the chicken remains. Why waste a...

See part one - Brining a Chicken . Your chicken has been brined and it is at room temperature. You are ready to roast! Start by watching thi...

I just finished week 8 of my Surf & Turf cooking class over at CHEESESLAVE. This week we learned about roasting and braising meats and ...

This is the second fall themed appetizer I prepared for my cousin's 1st birthday party. As with all party appies I make, there is no pho...

My Grandma has been making this cheesecake for over 40 years. She pinched the recipe from the restaurant kitchen when she worked at Woolwort...

My cousin's baby turned 1 year old last week! She hosted a family birthday celebration over the weekend, the day before (Canadian) Thank...

I'm posting this a little late for the Canadian readers since Thanksgiving dinners are being held tonight and tomorrow night. For the Am...

Two more easy jellies to make for holiday gifts. These ones are even easier than the Cranberry Hot Pepper Jelly because there is no food pro...

Making homemade jellies is a lot easier than I expected. With the right supplies and a little patience, you too can create some gourmet jell...

I was craving carbs last night so I "whipped up" a really quick and simple homemade mac and cheese. It's really not as difficu...