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.
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Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Diasporican by Illyanna Maisonet! Follow along as Shahir prepares Puerto Rican favorites like mofongo – a hearty plantain mash, crispy and delicious rice, a gorgeous rolled cake, and much more!
Chef-host Natalia Machado loves chicken, and who doesn't? Chicken is enjoyed around the world for good reason it is versatile and reliably delicious!
The griddle becomes a canvas for creativity as pancakes evolve from humble breakfast fare to colorful works of art. Inventive batters, textures, and toppings transform a simple stack into something worth flipping over.
Fast and flavorful come together as griddles work overtime to deliver delicious meals in under thirty minutes. Quick cooking meets bold taste, showing that great food can be effortless, even on the busiest of days.
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.
Lazy and curmudgeonly chef and ex-Gusto writer Zach cooks one of his all-time favorite dishes – Smoked Meat Poutine! While cooking, he tells aimless stories, cracks bad jokes, and berates Sydney, the beleaguered camera person.
Lazy and curmudgeonly chef and ex-Gusto writer Zach cooks one of his all-time favorite dishes – Jjangmyeon! While cooking, he tells aimless stories, cracks bad jokes, and berates Sydney, the beleaguered camera person.
Lazy and curmudgeonly chef and ex-Gusto writer Zach cooks one of his all-time favorite dishes – Chicken Parmesan! While cooking, he tells aimless stories, cracks bad jokes, and berates Sydney, the beleaguered camera person.
Lazy and curmudgeonly chef and ex-Gusto writer Zach cooks one of his all-time favorite meals – Roast Chicken Dinner! While cooking, he tells aimless stories, cracks bad jokes, and berates Sydney, the beleaguered camera person.
Host Theresa Visintin picks the letter “D” in this challenge and combines two very different ingredients – dill and duck! But that's no big dill for Theresa. For her first dish, Theresa uses dill seeds and weed to make a hearty, creamy dill pickle soup. She adds chicken broth and potatoes as her base but makes the soup extra smooth with some sour cream. She tops the soup with dill pickles to add a delightful crunch. Next, Theresa takes duck, a classic French ingredient, and gives it a French Canadian twist – duck tourtière. Using the duck fat to fry up some veggies, she adds red wine to her chicken stock and simmers the meat. Then, Theresa fills a pie crust with this delightful duck filling and coats the crust with egg wash before baking it to a golden brown. Finally, Theresa takes on both ingredients to create a delectable dill and duck dish.
"A" is on the menu and Chef Robert Jewell takes on this meal challenge with apricots and avocados. First up, Robert cooks a spicy roasted quail and drizzles it with some sweet apricot and calvados sauce. Next, is a meal best served cold! Robert slices up sushi-grade tuna and transforms it into a flavourful tartare, brought to life by rich avocado and refreshing lime. On the side, he adds crusty crostini with savoury soy sauce and sesame oil, the perfect complement for this meltin- your-mouth meal. For his final dish, Robert combines apricots and avocados for an unbelievably tasty dish.
Spencer Watts cooks an Indian takeout dinner for four in around 30 minutes, for around 30 dollars.
The griddle becomes a canvas for creativity as pancakes evolve from humble breakfast fare to colorful works of art. Inventive batters, textures, and toppings transform a simple stack into something worth flipping over.
Skilled Chef Katie Ardington is excited to introduce her favourite fish, striped sea bass, in this fabulous voyage through the 7 seas of seafood cookery.
Host Desiree Nielsen shows us low-carb options for any meal of the day. Buckwheat pancakes smothered in blueberries? Yes, please!
Host Desiree Nielsen serves up delicious meals for a busy lifestyle from a mouth-watering breakfast burrito to a no-carb cauliflower pizza.
Desiree Nielsen cooks up a green curry vegetable potpie, the perfect flavourful comfort food that's high in nutrition.
Desiree Nielsen cooks up a filling breakfast with spiralized fried potatoes with eggs and hollandaise.
It's all about the letter "S" as Chef Robert Jewell cooks up tasty meals using shrimp and sausage. For his first recipe, Robert fries up turmeric-spiced sweet potato fritters with a shrimp centre. He takes this tantalizing appetizer to another level with a savoury lime soy dipping sauce. Next up, Robert makes an English breakfast strata. This sausage casserole is easily the BEST way to start your day. He layers the bottom of the dish with buttered sourdough slices, before adding crispy fried sausages, leeks and tomatoes. He then covers it in a creamy egg mixture, crumbles stilton on top and bakes it to golden brown. Finally, Robert combines shrimp and sausage into one flavourful dish.
Showcasing the unique flavours of endive and eggplant, Chef Lauren Gulyas receives the letter "E" for her cooking challenge. She sets sail by creating an endive salad boat, the perfect delivery vessel for her smoked trout with creÌ€me fraiche, and goat cheese with walnut appetizers. She follows up with a stuffed baby eggplant, Moroccan style! Chef Lauren sauteÌs onion and garlic with some smoky sweet paprika and a snip of savoury sage, the aromatic combination lends itself beautifully to the succulent flavour of lamb. For her grand finale, Chef Lauren prepares the pieÌ€ce de reÌsistance using both endive and eggplant.
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