Chatelaine (English) Magazine - Winter 2024

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In this issue

Real Talk on Ozempic.

Challah Is for Lovers.

“I Survived an Ultra-Secretive Christian Sect”.

A No-Nonsense Guide to to Ozempic

It wouldn't be an understatement to call 2024 the Year of Ozempic.

4 mins

PARTY TRICKS

Could your skin use a pick-me-up before your next soirée? We asked two experts to share their best tips for party prep.

2 mins

Quebec City

This charming old-meets-new destination is perfect for a laid-back weekend filled with spectacular views, trendy shops and delicious food.

2 mins

Rewriting History

For decades, Tanya Talaga has told overlooked, underreported stories about Indigenous people. But in her latest project, the Anishinaabe journalist is telling her own.

7 mins

Challah Is For Lovers

Learning to make this bread was my way of connecting to Judaism. Learning to love the process changed me for the better.

4 mins

"Finally, We're Being Heard"

For decades, members of an ultra-secretive Christian sect in Canada experienced abuse at the hands of those in power. Now, they're telling their stories-and I'm telling mine, too.

10 mins

The Gift of Good Wine

The thought behind the selection counts for way more than what's in the bottle.

1 min

Our Test Kitchen contributors dish on their favourite gift-worthy baking essentials.

Heavy-gauge cookie sheets are always the right choice. You can scrub them clean, they don't warp and they conduct heat evenly.

1 min

3 Toaster Ovens That Just Might Replace Your Actual Oven

This Cuisinart toaster oven is anything but toastersized. Its two racks are big enough to cook a 13-in.

1 min

Just Roll With It

I AM DEEPLY OPPOSED TO DESSERTS that are fussy in preparation or decoration and lacking in taste payoff. But a yule log, also known as a bûche de Noël, is as spectacular to eat as it is to look at. This airy, cream-stuffed sponge cake is hands-down my favourite holiday dessert. (Ask anyone who has ever been to my house in December!) A glossy ganache bark, a handful of sugared cranberries and a few sprigs of rosemary make this seasonal stunner look like it came from a fancy bakery, but it's actually totally doable at home.