Chuck travels north to meet Quentin Condo in Gesgapegiag, where they harvest clams on the beach and make a seafood clambake Quentin shows Chuck a unique hot stone method.
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The top five Junior Chefs get an assist from their moms and dads working in pairs they must recreate a gorgeous stack of Belgian waffles in this Skills Test relay race the first team to ring in with a perfect waffle stack will earn a prize.
Six Junior Chefs remain and are tasked with making a batch of cookies for Anna Olson in the Cooking Challenge, the Junior Chefs race to grab one of six super-sized cans containing ordinary canned ingredients.
Chef Jordan Andino gives a demo in flavour building by creating a classic Caesar salad with a balance of salty, crunchy, savoury and umami components.
Hot shrimp dip.
Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.
All season we've been showing you can't-lose recipes inspired by the cuisine of different cities this time, I'm going to show you my personal faves.
This week I'm throwing a Saints party at my restaurant Meril with superfan Whistle Monsta together, we'll cheer on our home team while chowing down on Korean Short Ribs and Muffaletta Flatbread.
The five remaining home bakers do the chocolate truffle shuffle and create a picture-perfect display made entirely out of chocolate the bakers get botanical and must present a dessert bursting with floral flavor.
With sweet safety off the table, the top six bakers must create a scrumptious illusion by mastering a gravity-defying cake the home bakers create desserts using a flavor of tea.
Seven home bakers make chocolate pasta.
Emeril prepares some hearty and satisfying soups and stews meatball soup Emeril's chuck wagon chili.
Country jambalaya stewed special pork chops with white beans.
John heads to Toronto, ON, to devour decadent cheese he then heads south of the border to make a pilgrimage to Detroit, Mich., the best restaurant lastly, he visits Edgewater, N.J., to check out a burger.
John gets dark and checks an eye-popping boar burger with a pitch-black bun off his bucket list in Halifax, NS John travels to New York City, NY to eat some one-of-a-kind Thai cuisine and more.
John goes west to Vancouver, BC, to try some unusual and intriguing Chinese plates.
John touches down in Toronto, ON, for a crash course in making Hakka wontons after that, he checks out pizza in Pittsburgh, Penn. he then has a bucket list soda fountain experience in Brooklyn, N.Y.
Chuck travels to Kitigan Zibi where he meets Cezin Nottaway conditions are perfect for Chuck to learn how to tap maple.
Chuck visits the Dokis First Nation lands nestled within the flows of the French River he meets Norman Dokis, an expert in nature interpretation for the area Norman takes Chuck fishing and teaches him about junk fish and forgotten species.
Chuck visits the community garden in Kahnawake with Kanerahtiio and his wife Raven, Chuck makes Haudenosaunee recipes using corn and strawberries, two culturally important ingredients he also meets seed keeper Steve.
Chuck visits Resilience, a shelter located in his home city of Montreal, where he meets Nakuset, the woman who made it all happen Chuck works with Maggie, a cook at the shelter, to prepare a delicious moose meat and wild rice.
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