In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting for local residents, seal and caribou are the two main sources of food.
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Chocolate mint sandwich cookies ginger biscuits melting moment cookies with a passion fruit filling.
Three traditional Scandinavian favorites -- Danish butter cookies, a spicy nutmeg cookie called muskotsnittar, and jam-filled Finnish stars.
Irish-style brown bread made with rye flour whole-wheat popovers whole-wheat date nut quick bread.
A classic roulade made with oat flour and berry cream gluten-free chocolate buckwheat torte zucchini-almond cake with cream cheese frosting.
Honey-wheat Parker House rolls whole-wheat pita bread molasses-oat bread.
Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder together, they follow a herd next to the water and cook their prey the traditional way.
Chuck travels to the prairies to hunt one of the region's most emblematic animals, the elk he joins the Yuzicapi family, who have been hunting elk for decades and have turned it into a tradition.
In Ekuanitshit, Chuck learns all about harvesting and cooking whelk, a sea snail he meets Rita Mestokosho, a writer, poet, and councilor for culture and education in the Innu Nation Chuck meets Guy Vigneault, the director of a 10-boat fleet.
In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting for local residents, seal and caribou are the two main sources of food.
In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.
Chuck travels to Mistissini, where an extraordinary fishing experience awaits him on the largest natural lake in Quebec he meets Conrad Mianscum, Mistissini's tourism planner, who tells him all about this growing community of close to 4,000 people.
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly Anderson eagerly shows Chuck how to hunt and prepare wild duck back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with trees.
Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.
Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round the home cooks walk the line when challenged to use face-burning wasabi.
Reliving the 90s in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened in the end, it's breakfast sandwich versus eggs Benedict as the final two home cooks are asked to elevate brunch.
John heads to Milwaukee, Wis. to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. In Toronto, Ont. John gets a chance to taste the cheesy, saucy stuffed cauliflower that has taken this town by storm.
Keith samples the menu at Whataburger, a popular Texas fast-food chain.
Keith tastes everything on the Burger King menu, making him the true Burger King of Kings. Where should he #eatthemenu next?
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