Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Eat Alberta First by Karen Anderson! Follow along as Shahir prepares lamb shanks with saskatoon berries, lip smacking good ribs, fish in mushroom cream sauce, and much more!
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Our fun and occasionally silly chef-host Kimberly Lallouz is taking on a Game Day menu for whatever bowl, cup, or ring your favourite team is bringing home this year! Wear your team colors and cook along as she updates perennial favourites like Chicken Wings (...grilled and smothered in savoury Suya spice!) and Loaded Nachos (with blue corn chips and decadently vegan with her chipotle-cashew 'cheeze!') Next, her Philly-style cheesy flank steak hoagie is a sure crowd pleaser, and for a final play, it's back to the grill with shrimp skewer made Buffalo-style with hot sauce, butter, and creamy avocado ranch dressing. Game on!
With only 30 minutes and the clock ticking, can Vanessa make breakfast for dinner for 4 for about 40 bucks? On the menu: a veggie frittata, sweet and peppery bacon, a cottage cheese pancake stack, and fruit skewers!
With only 30 minutes and the clock ticking, can Vanessa make an allergen friendly meal for 4 for about 40 bucks? On the menu: kale and lentil salad with green goddess dressing, chickpea curry, and avocado key lime pie cups!
Chef Dev shows off street food dishes from around the world that feature basil, including Pesto Rice Balls from Italy, Holy Basil Chicken from Thailand, and Green Papaya and Beef Jerky Salad with Thai Basil from Vietnam.
Chef Dev prepares comforting street food dishes from around the world, including Bindaetteok Pancakes from South Korea, Chicken Tamales from Mexico, and Sausage Rolls from the UK.
Chef Dev shares recipes for some of his favorite street food desserts from around the world, including Custard Tarts from Portugal, Alfajores Sandwich Cookies from Argentina, and Purple Corn Pudding from Peru.
Chef Dev prepares some of his favorite street foods that feature coconut, including Coconut Roti Flatbreads from Sri Lanka, God's Bread from Portugal, and Mango Coconut Sticky Rice from Thailand.
Chef and seafood lover Spencer Watts mixes the sweet flavours of fruit with fish as he makes dishes with salmon and scallops.
For a quick and tasty meal, chef Spencer Watts cooks up fast favs using scallops and trout, all done in under 30 minutes.
Tea and turkey are an unlikely combo for a meal, but Chef Robert Jewell is a creative force in the kitchen. First, he gives earl grey and lavender tea a sweet treatment by making a rich semifreddo. Robert creates a silky tea infused syrup, which he drizzles over a luxurious custard and tops with whipped cream. Robert punches up the colour by adding tart poached raspberries and vibrant violet lavender petals. Now, it's time for a real show stopper - saffron turkey kebabs with pomegranate rice. This is not your average turkey dinner. First, Robert marinates the turkey pieces in lime, yogourt and garlic. After infusing basmati rice with aromatic saffron and bay leaves, Robert tosses the rice with crunchy pine nuts and sweet pomegranate - the perfect bed for his grilled to- perfection turkey skewers. Robert then takes his culinary skills to the next level when he uses tea and turkey in one single delicious dish.
Making dishes with the letter “W” could be seen as a real challenge, but Chef Lauren Gulyas has got it covered. Choosing water chestnut and watercress as her star ingredients, Chef Lauren begins by serving up an Asian inspired rice dish complete with crunchy water chestnuts. She starts off cooking rice in chicken broth, a great way to infuse the grain with a subtle savoury flavour. Sautéing celery, garlic, and onion in sesame oil adds a flavour kick. Throw in some ginger, veggies, and water chestnuts and enjoy the sound of the sizzle. Next up, Lauren puts a peppery twist on a classic recipe, linguine with watercress pesto. Then it's time for the grand finale, Chef Lauren uses both ingredients to create the ultimate culinary combination.
It's all about sesame and scallops in this letter "S" challenge, and host Theresa Visintin has some appetizing ideas up her sleeve. First, she shows us how to make scallop cassoulet, a simple recipe that can be cooked even faster than it can eaten! Theresa browns the tender scallops in delicious bacon fat and then bakes it on a bed of creamy kidney beans. Next, Theresa uses sesame seeds to create a zesty sauce for a take-out favourite, made in your very own kitchen - noodles! For her final recipe, our culinary host combines sesame and scallops, creating a juicy, crunchy masterpiece.
In this "C" challenge, Chef Robert Jewell cooks up recipes using coconut and crab before combining both into a single recipe. Using sweet coconut, Robert makes a classic dessert -- an irresistible coconut cream pie. He starts with a delectable crunchy graham cracker crust and tops his pie with fluffy whipped cream and toasted coconut flakes. Next, Robert transforms a fresh soft-shell crab into a delicious, spicy, and crunchy dish. The best part? It's fast and easy to make. After soaking the crab in milk, Robert dunks it into a flour-cornmeal mixture and fries it until golden brown. But that's not all, Robert whips up the perfect dipping sauce, using spicy smoked- jalapeno, lime, and orange adobo mayo. Finally, Robert brings coconut and crab into one delicious dish.
BLITZ! is an all-new cooking show! Imagine being next Josh Karbelnik as they cook their fav dishes!
BLITZ! is an all-new cooking show! Imagine being next Erica Karbelnik as they cook their fav dishes!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Craving Vegan by Sam Turnbull! Follow along as Shahir prepares vegan white lasagna, jackfruit pulled pork, tofu tikka masala, and much more!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Eat Alberta First by Karen Anderson! Follow along as Shahir prepares lamb shanks with saskatoon berries, lip smacking good ribs, fish in mushroom cream sauce, and much more!
Join our host, Chef Natalia Machado as she introduces us to her favourite techniques for using a wide variety of versatile, savoury tomatoes.
Around the world in one meal, global flavors come together on the griddle. Vibrant spices, sauces, and ingredients mix to form creative fusions that celebrate connection through food, offering a taste of adventure in every sizzling, flavorful bite.
Game day traditions meet sizzling creativity as familiar favorites hit the griddle. From sliders to smoky wings, these dishes celebrate casual gatherings and the inventive ways home chefs turn everyday ingredients into shareable, crowd-pleasing bites.
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