Maddie and Kiki bring a fresh BBQ Barn feast to the grill with apricot-Dijon stuffed pork chops, charred fennel with anchovy garlic butter, and a juicy watermelon salad with feta, olives, and herbs.
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Chef Kimberly Lallouz is in her test kitchen making her surf and turf multi-course dinner.
Chef Kimberly Lallouz is in her test kitchen making an upside down multi-course dinner.
Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Chef Luis Tigretón Leon cooks up three succulent dishes that are sure to please any garlic lover.
Daring heat and bold spices transform everyday meals into fiery griddle creations.
Stretchy, gooey, and melty cheese shines with golden, crispy edges and rich griddle flavor.
Viral food trends inspire vibrant griddle dishes full of imagination.
Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.
Chef Spencer Watts shows that seafood may be great on its own, but when bringing different kinds together - it makes for some great eating.
Viral food trends inspire vibrant griddle dishes full of imagination.
Chef Kimberly Lallouz is in her test kitchen making her surf and turf multi-course dinner.
Chef Kimberly Lallouz is in her test kitchen making an upside down multi-course dinner.
Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
Recipes from Taste Canada award-winning cookbooks, highlighting unique food.
"Up the Dish's" four chefs make dishes inspired by Spanish Paella.
The hosts swim with the shellfish and switch up a classic Belgian dish.
Four chefs reimagine the Italian salad.
Four chefs take a shot at dumplings, from classic Americana to upscale European.
Chefs Erica and Josh Karbelnik show that food really is the language of love.
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