Oh, Angel Food Cake. So light, so sweet, and so fat-free. There's something so delightful about it, don't you agree? Maybe it's the weightless texture, the moist, fluffy goodness that is also just so gorgeous. It makes a great dessert for entertaining, as there are so many different things you can do with it.

Once you've made the basic cake, try using a glaze, such as this lime glaze, or top with fresh fruit and whipping cream (or Dream Whip with fresh berries beat in).

As a food writer, I feel like a bit of a hypocrite as I look at my dinner tonight: an assortment of frozen vegetables (carrots, peas, green beans, baby corn, broccoli, cauliflower, and edamame beans), baked tortilla chips, a mug of green tea, and a glass of wine. Tonight is a working night, so I can't really be bothered with making "dinner" so to speak.

What's your meal of choice on a night when you don't want to bother with cooking? Do you order take out? Make some KD? Are there any other frozen veggie-aholics out there?
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My boyfriend has an obsession with Banana Bread. His mother bakes all sorts of wonderful treats with top-secret family recipes, and in turn, anyone who encounters said treats is obsessed.

This is lovely, but the problem is that I love to cook. The cooking part isn't the problem - it's that because I bake something fresh nearly every day, the things that I cook must be relatively healthy, or one of these days I'll just up and die. Now going back to the banana bread obsession; I like to make a huge batch of banana muffins all the time and keep them in the freezer so there's always a supply on hand. I try to switch it up and keep these muffins interesting, but it can be tough, so I take a basic recipe, and add a little somethin' somethin' just to keep it fresh.

Give this recipe for Low-Fat Banana Bread from the Joy of Baking a shot. It makes 2 medium sized loaves or 12 muffins. Here are some tasty changes and additions:

• Try just under 1/4 cup oil (I use grapeseed) and add a tablespoon or so of applesauce. It lowers the fat a little more, and adds some more moisture.
• Use all whole-wheat flour, but use a little less and add some bran. Omit cinnamon, use more vanilla extract or a vanilla bean.
• Use a bundt pan; pour half the batter in, then sprinkle 1 cup of blueberries over batter, then fill with remaining batter.
• Add 1 cup of any (or a combination) of the following: walnuts, pecans, cranberries (fresh or frozen, not dried), chopped strawberries, chocolate chips, or shredded, unsweetened coconut.

Do you have a baked good that you make and your family and friends just drool over? What is it?

Can you guess what these are? I'll give you couple clues: they're in the citrus family, but they're not oranges, mandarins, tangerines, or clementines!

These lovely little fruits are kumquats. The main difference between them and other citrus fruits is in their small size, and the way they grow. They grow in China, Korea, SE Asia, some parts of Europe, the Middle East, and the Southern US, and are much more tenacious than other citrus fruits.

The cool thing about kumquats is that you eat them whole. The flesh is quite sour, but the rind is sweet and full of flavour, and you can do so many different things with them!

Here are five cool uses for kumquats:

1. Make a liqueur by slicing kumquats and submerging them in vodka for at least two weeks. If you'd rather, prick the kumquats instead of slicing, and leave them in the vodka for a month. Remove the kumquats and serve with cocktail forks as a snack at a cocktail party.
2. Try out this recipe from Epicurious for Orange Cheesecake with Candied Kumquats.
3. Having company? Check out this recipe for Toffee Kumquat Pudding from Martha Stewart.
4. The perfect refresher for a hot day (and it's fat free!): Kumquat Sorbet.
5. Add this Kumquat Salsa to tacos (especially fish or chicken!), or eat with tortilla chips.

Have you ever tried a kumquat? What's your favourite way to use them in a dish?

I've said it before and I'll say it again, I love the combination of literature and food - and, "Like Water for Chocolate" is no exception.

This book, written by Laura Esquirel, is a beauty. The first time I read it was when I went on my first major trip abroad, when I was eighteen. My mom's best friend suggested it, and at that point in time I really wasn't much of a reader. A writer, yes, but not much of a reader. So I bought the book, brought it with me, and opened it up on the first day. Sitting on a rocky beach, I read and read and pulled my towel back away from the tide as it came in. I read until daylight was gone, and continued reading the next day. This is the book that started it all for me, its beautiful words inspired me, and its beautiful recipes inspired me even more.

Well, I'm back from my American adventure, and I'm in one piece. Relatively. On my mini-vacation, I was lucky enough to try out many different types of food, and one place in particular has stayed in my mind: The San Francisco Soup Company.

As a soup fiend, this was the ideal restaurant for me to go to. The soup is hot (and fresh!), and the sourdough is amazing. Even better, you can eat your soup out of a sourdough bowl. Not in the mood for soup? Try out a sandwich, wrap, or a salad!

For my lunch there, I had a bowl of Grandma Mary’s Chicken Soup and a sourdough bun. I have never come across such an authentic tasting chicken soup, with absolutely no hint of a manufactured taste. It was almost exactly the same as my grandmother’s and my mom’s chicken soup – and that says a lot, as they both make the most delicious soup on earth. The broth was thin, but full of flavour, and seasoned with the perfect amount of dill. The chicken wasn’t in cubes, like in most soups, but perfectly tender with an almost shredded texture.

To me, strawberries are the epitome of spring. They're gorgeous, juicy, inexpensive, and always available.

Here are my top four strawberry-based recipes:

1. Cheesecake Trifle: This is a beautiful trifle that looks great presented in individual portions. Try using champagne flutes or wine glasses, and garnish with mint leaves.

2. Vodka, Strawberry, and Basil Martinis: There are only a few ingredients in this drink, and the basil adds a fresh, yet savoury taste.

3. Strawberry Cake: Another Martha fallback of mine, this cake, pictured uncooked below, is a delight. It takes only about 15 minutes to put together, and once baked it's a golden, moist, but light dessert. Top with whipped cream or a vanilla bean ice cream to make it a little richer.

4. Strawberries and Cream: No recipe needed for this - strawberries and cream on their own is often the best way to enjoy this beautiful berry. Simple really can be better.