Cook by numbers is like paint by numbers, but for food! I'm a regular foodie situated in Toronto, ON who loves to cook, bake and eat. I will be enrolled in George Brown's culinary arts certificate program starting September (part-time) so even more food to come!

I'll be sharing my food adventures, especially my attempts to cook (the successes AND the failures), with recipes, photos, links, reviews, tips, and randomness.

Posts I Like

White cheddar mac ‘n’ cheese out of a box. Made awesome by tomatoes, broccoli, and lots of fresh pepper.

Yellow plums are in season!

White chocolate raspberry tart!

Had an awesome baking morning with a friend today.

I remember why I don’t like baking. Sometimes you pull the darn thing out of the oven and it’s just bad.

Too good not to share. Serious food porn here.

Three burgers from The Burger’s Priest (Toronto) - The Vatican (double patties in between two grilled cheese sandwiches), and two The Priests (patty with a giant deep fried stuffed portobello cap).

These noodles are super easy to make and super tasty - right up my alley! I love making this for lunch when I don’t want to spend a lot of time cooking and when I’m looking for some heat (spicy-wise; not temperature-wise as we are scorching in the summer heat right now).

- 1 serving of cooked noodles (the standard Chinese brand is Wing’s Yet-Ca-Mein but you can really use anything, cooked using packaging instructions)*
- 2 teaspoons of cumin (ground or whole seeds - mine is actually a combo of both)
- 1 teaspoon of cayenne pepper powder (this will depend on how spicy you like it and how spicy your cayenne is, of course!)

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Apple pie - what’s not to love?! Because apple pie is hard to carry to work (and near impossible to serve without plates), I opted for an apple pie BAR recipe I found on Food & Wine Magazine’s website! I love seeing the “tested and perfected by Food & Wine” badge.

Okay so the recipe is actually quite a lot of work. Make a shortbread base, bake it, cook the apples, chop up the crumble (I saw chop because I used two knives), layer them, and bake again for another hour. But it’s actually DELICIOUS.

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Ratatouille. My only experience with the dish is with the Disney-Pixar movie. I didn’t have an adorable mouse cooking with me but somehow managed anyway! I used a combination of recipes I found online and adapted them with whatever vegetables I had on hand (that’s the beauty of ratatouille!). Because I wanted more of a main course, I also put the ratatouille over pasta - it’s not very saucy or salty, but it makes for a great light and healthy pasta.


- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 5 tablespoons olive oil
- 3 cups eggplant, cubed into half inch pieces
- 1 zucchini, thinly sliced
- 1 red pepper, chopped
- 1 1/2 cup diced tomatoes
- 2 pinches dried oregano (I used fresh!)
- 2 pinches dried thyme (I used fresh!)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon fennel seeds
- 1 teaspoon salt
- 1/2 cup shredded fresh basil
- Grated Parmesan to top (optional)

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Chocolate mint cookies - photo from a baking day I had with a friend!

Dill plant is flowering!