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The GST/HST Credit Has a New Name — And It's Paying 25% More

  Sunday, July 19, 2026 If you've relied on the quarterly GST/HST credit, that name is gone for good. Here's what replaced it, how much more it's worth, and whether you need to do anything to get it. For years, the GST/HST credit quietly landed in millions of Canadian bank accounts every three months — a modest, tax-free top-up meant to offset sales tax on everyday purchases. As of this month, that program no longer exists under its old name. It's now the Canada Groceries and Essentials Benefit (CGEB) , and the federal government has permanently increased the payment by 25%, locked in for five years. If you already qualified for the GST/HST credit, you don't need to apply for anything new. But you should know what changed, because the numbers — and the timeline — are more involved than a simple rename. What actually changed The CGEB was first announced by the federal government in January 2026 as part of a broader affordability push, and it became law with the passa...
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Quick Beef Pho

 

Ingredients:

  • 1 large onion, peeled and quartered
  • 4 cups low-sodium beef broth
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 tablespoons fish sauce
  • 1 (2-inch) piece fresh ginger, peeled and sliced into 1/4-inch rounds
  • 1 cinnamon stick
  • 1 tablespoon sugar
  • 2 star anise pods
  • 4 whole cloves
  • 8 ounces rice noodles
  • 8 ounces beef sirloin, sliced as thinly as possible
  • Bean sprouts, cilantro, lime wedges, hoisin sauce, and sriracha sauce, for serving

Instructions:

  1. Slice one of the onion quarters as thin as possible; set aside.
  2. In a large pot, combine the remaining 3 onion quarters, beef broth, chicken broth, water, fish sauce, ginger, cinnamon, sugar, star anise, and cloves.
  3. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
  4. Meanwhile, bring a large pot of water to a boil. Off the heat, add the noodles. Let sit, stirring regularly to prevent sticking, until the noodles are soft and pliable but still not tender, 5 to 10 minutes.
  5. Drain and rinse well with cold water. Set aside.
  6. Over a large bowl, strain the broth through a fine mesh strainer. Discard the solids and pour the clear broth back into the pot. (Alternatively, you can use a fine mesh spider to fish out the solids.)
  7. Bring the broth to a boil.
  8. Add the noodles and cook until just tender, 30 seconds to 1 minute.
  9. Using tongs or a spider, lift the noodles from the pot and divide evenly into bowls.
  10. Reduce the heat to a simmer and add the sliced beef to the broth; let simmer until no longer pink, about 1 minute.
  11. Using a slotted spoon or spider, remove the beef from the broth and divide between the bowls. Ladle the hot broth over the noodles and beef.
  12. Top each bowl with the reserved thinly sliced onions, bean sprouts, and cilantro. Pass lime wedges, hoisin sauce, and sriracha sauce at the table.


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