EMBRACE THE CLASSICS

Even the best chefs agree: sometimes, it’s worth keeping it simple in the kitchen

INSTANT RAMEN

“If you buy a bad brand, it can make you question your whole life. But with Mr. Noodles, I’m pretty happy when I’m finished.” — Grant van Gameren, owner of Toronto’s Bar Isabel

Signature technique:

Minimize the amount of liquid to add more oomph.

CREAM OF MUSHROOM SOUP

“It just has that homey flavour and reminds me of my mom. I usually have Kraft Singles in my fridge so I can pair it with a grilled cheese on the side.” — Alexandra Feswick, executive chef of Prince Edward County’s Drake Devonshire Inn Signature technique: Add some pepper and a little Tabasco sauce.

KRAFT DINNER

“I follow the box recipe, but I don’t like it too saucy. It’s something you can stash for the zombie apocalypse.” — Kate Chomyshyn, chef at Toronto’s Quetzal

Signature technique:

Turn it into a casserole by stirring in canned tuna.

OLD EL PASO TACO KIT

“Walking into the house and getting a whiff of that spice mix cooking up with some ground beef is heaven.” — Derek Dammann, owner of Montreal’s Maison Publique

Signature technique:

Mix the included salsa with the beef seasoning, and add Tex-mex cheese.