Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing date night dish! Josh makes lamb rack Vindaloo while Erica prepares cowboy steak and handmade linguini!
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From Canada to Greece, CombiNATION Plates always covers lots of ground! Kicking off, host Bianca Osbourne wows with ubERS-Canadian Roasted Venison Loin, yummy Fiddlehead Pancakes and sweet-tart Cranberry sauce. Next, enjoy a scenic Mediterranean vacation on a plate with her completely new approach to Greek Salad, taken up a notch or two with tasty seared Albacore Tuna! This episode's 'common ingredient' is lamb shank check out two wildly creative re- inventions first, of Canadian TourtieÌ€re, and then, Greek Dolmades. For a final recipe, a dessert fit for a lumberjack or a Greek god! Oka Saganaki with McIntosh Apple Butter and Maple Loukoumades made with nutty Canadian Oka cheese, fried crisp, flambeÌed with Ouzo, then dusted with dried raspberry powder and maple sugar flakes. 'Opa!' meets Oka!
Turkey, think Silk Road spices. Indonesia, lots of seafood and tropical fruits! Curious and adventurous host Bianca Osbourne is your CombiNATION Plates culinary guide through both food cultures. First, check out Turkish Spice Crusted Lamb Rack with yogurt and blistered peppers. Next, an Indonesian tribute: Crab Leg with Coconut Curry. For the 'common ingredient'? Two takes on tender, savoury eggplant! Turkish Eggplant is braised and served with parsley and feta and the Indonesian take is served with fried garlic and sweet soy. For the CombiNATION Plate? Peanut- chili Sate sauce replaces walnut for Pazili Trança, a classically Turkish halibut presentation, also served here with unique, savoury, coconut 'baklava' for a plate no-one has ever seen before!
Join engaging host, Bianca Osbourne, for a taste of two countries. First stop? Italy! Check out her recipe for succulent wild boar ribs, braised until tender, rolled in gremolata, and served over silky polenta. Next up? A culinary tribute to China, pairing lobster claw with chili oil, pomelo foam, and oyster sauce glazed bok choy. Every episode features a 'common ingredient', this time? It's noodles! Drool over two recipes: Italian classic Olio e Aglio next to chewy Chinese long Noodles tossed with Sichuan Chili Oil. For the big finale, Bianca blends Italian style with Chinese flavour for a one-of-a-kind CombiNation Plate: Kung Pao Pork Osso Bucco over Forbidden Black Rice Risotto... made with shiitake mushrooms and bright green edamame peas.
Chef-host Shahir Massoud prepares recipes from his own award-winning cookbook, Eat, Habibi, Eat! Follow along as Shahir prepares a beautiful beet dip, Egyptian-inspired lamb chops, grilled whole fish, and much more!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Anna Olson's Baking Wisdom! Follow along as Shahir makes a breakfast galette, a classic apple tart, a rich brown butter pecan pie, and much more!
Re-join Chef Kimberly Lallouz in her One Big Recipe test kitchen as she masterfully creates a week night feast of venison tartare, whole roasted maitake mushroom with a trio of sauces, seared scallops with a pea and fava bean puree and pepper relish, and a dandelion salad.
Sweet classics meet modern flair as the griddle transforms sugar, butter, and batter into sizzling masterpieces. Explore dessert history while crafting fresh creations that bubble, melt, and delight.
Imagination meets the warmth of the griddle in dishes designed for kids' tastes. Playful shapes, bright flavors, and familiar favorites come together to charm even the pickiest palates with every bite.
Spice lovers rejoice as the griddle ignites with bold flavor. From smoky peppers to bright heat and layered seasoning, this exploration celebrates the art of balancing fire and flavor. Home cooks experiment with spice to create dishes that bring warmth and excitement to every bite.
Chef Spencer Watts shows how the burst of acidity from lemon, lime, orange and grapefruit adds enticing flavor to mild mahi-mahi and sweet scallops.
Meaty prawns and melt-in-your-mouth cod are on the menu as trendy chef and seafood expert Spencer Watts gets a little "salty" with seafood.
Spice lovers rejoice as the griddle ignites with bold flavor. From smoky peppers to bright heat and layered seasoning, this exploration celebrates the art of balancing fire and flavor. Home cooks experiment with spice to create dishes that bring warmth and excitement to every bite.
BLITZ! is an all-new cooking show! Imagine being next to Pino Di Cerbo as they cook their fav dishes!
BLITZ! is an all-new cooking show! Imagine being next Poppy Sandler as they cook their fav dishes!
Chef-host Shahir Massoud prepares recipes from his own award-winning cookbook, Eat, Habibi, Eat! Follow along as Shahir prepares a beautiful beet dip, Egyptian-inspired lamb chops, grilled whole fish, and much more!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Anna Olson's Baking Wisdom! Follow along as Shahir makes a breakfast galette, a classic apple tart, a rich brown butter pecan pie, and much more!
Piemonte cuisine is influenced by its mountainous terrain. Chef Michael Bonacini shows us how to make its warm regional dishes like Bagna Cauda.
Rice Balls Stuffed with Seafood and Pistachio Cannoli are on the menu as Chef Michael Bonacini explores dishes from the Italian island of Sicily.
The Italian region Campania is known for its seafood and pizza. Famed Chef Michael Bonacini prepares classics like Margherita Pizza and Fried Seafood.
Chef Michael Bonacini explores the diversity of the Italian region Calabria by making fresh tuna to hearty pork to a sumptuous orange cake.
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