Big Food Bucket List
John checks a pancake palace off his list in New Jersey with a mouthwatering savory fried chicken and cheddar stack.
2026-06-23 11:05:00 +0000 UTC→2026-06-23 11:31:00 +0000 UTC(26m)
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Essence of Emeril
Basic dough parker house rolls.
2026-06-23 13:10:00 +0000 UTC→2026-06-23 13:34:00 +0000 UTC(24m)
Essence of Emeril
Basic gnocchi goat cheese gnocchi.
2026-06-23 12:47:00 +0000 UTC→2026-06-23 13:10:00 +0000 UTC(23m)
Essence of Emeril
Basic risotto risotto cakes.
2026-06-23 12:23:00 +0000 UTC→2026-06-23 12:47:00 +0000 UTC(24m)
Big Food Bucket List
John gets down to business at an off-the-charts diner in Toronto, ON he then heads off to Lunenburg, NS, to dine by the seaside lastly, John skips into a pint-sized restaurant in Seattle, Ore.
2026-06-23 11:57:00 +0000 UTC→2026-06-23 12:23:00 +0000 UTC(26m)
Big Food Bucket List
John's first stop is Toronto, ON, for its pizza he then travels to Portland, Ore., to learn the secrets of good sushi finally, he cozies up to some fried chicken sandwiches in Winnipeg, MB.
2026-06-23 11:31:00 +0000 UTC→2026-06-23 11:57:00 +0000 UTC(26m)
Big Food Bucket List
John checks a pancake palace off his list in New Jersey with a mouthwatering savory fried chicken and cheddar stack.
2026-06-23 11:05:00 +0000 UTC→2026-06-23 11:31:00 +0000 UTC(26m)
Big Food Bucket List
In New York City, N.Y., John digs into some delicious seafood he then embraces his Russian side in Portland, Ore., with a lesson in making Pelmeni he then takes off to Charlottetown, PEI, for a surf-side treat.
2026-06-23 10:38:00 +0000 UTC→2026-06-23 11:05:00 +0000 UTC(27m)
Chuck and the First Peoples' Kitchen
Chuck travels to the Atikamekw community of Wemotaci, where he joins Roselin Awashish on a trapping adventure Roselin teaches Chuck how to clean a white hare and make a traditional stew Roselin's friends surprise Chuck with a moose they've hunted.
2026-06-23 10:13:00 +0000 UTC→2026-06-23 10:38:00 +0000 UTC(25m)
Chuck and the First Peoples' Kitchen
At Rapid Lake, Chuck joins the local community and tries ice fishing they grill the fish and accompany it with potatoes and moose lard the family sit around the fire as they enjoy the food on a cold winter day.
2026-06-23 09:48:00 +0000 UTC→2026-06-23 10:13:00 +0000 UTC(25m)
Chuck and the First Peoples' Kitchen
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.
2026-06-23 09:23:00 +0000 UTC→2026-06-23 09:48:00 +0000 UTC(25m)
Chuck and the First Peoples' Kitchen
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.
2026-06-23 08:58:00 +0000 UTC→2026-06-23 09:23:00 +0000 UTC(25m)
Chuck and the First Peoples' Kitchen
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.
2026-06-23 08:32:00 +0000 UTC→2026-06-23 08:58:00 +0000 UTC(26m)
Chuck and the First Peoples' Kitchen
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.
2026-06-23 08:07:00 +0000 UTC→2026-06-23 08:32:00 +0000 UTC(25m)
Chuck and the First Peoples' Kitchen
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.
2026-06-23 07:42:00 +0000 UTC→2026-06-23 08:07:00 +0000 UTC(25m)
Chuck and the First Peoples' Kitchen
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.
2026-06-23 07:17:00 +0000 UTC→2026-06-23 07:42:00 +0000 UTC(25m)
Wall of Chefs
A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.
2026-06-23 01:03:00 +0000 UTC→2026-06-23 01:54:00 +0000 UTC(51m)
Wall of Chefs
When crowd-pleasing tacos fall apart, a cook's future is on the line Michele Forgione's fridge is opened up to reveal 'Nduja.'
2026-06-23 00:11:00 +0000 UTC→2026-06-23 01:03:00 +0000 UTC(52m)
Martha Stewart's Cooking School
Dredging meat or fish in flour, then cooking over high heat to ensure a golden-brown finish wiener schnitzel chicken piccata sole a la meunière pan sauces.
2026-06-22 23:42:00 +0000 UTC→2026-06-23 00:11:00 +0000 UTC(29m)
Martha Stewart's Cooking School
Seafood chef Dave Pasternack explains buying, butchering and storing fish boning a round or flat fish cleaning a squid crudo.
2026-06-22 23:14:00 +0000 UTC→2026-06-22 23:42:00 +0000 UTC(28m)
Martha Stewart's Cooking School
Traditional pasta sauce slow-cooked Bolognese puttanesca carbonara a light sauce made with bottarga.
2026-06-22 22:45:00 +0000 UTC→2026-06-22 23:14:00 +0000 UTC(29m)
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