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.
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Plum galette with a cornmeal crust dairy-free chocolate coconut pie whole-wheat olive oil-crusted mushroom tart with tahini.
Pecan, oat and dark chocolate chunk cookies chewy molasses crinkles slice-and-bake buckwheat espresso cookies.
Chuck meets Tommy Labelle at La Vérendrye Wildlife Reserve, where they hunt for wild turkey and fish for pike the duo returns to the Labelle family home and enjoys a meal prepared by Grandpa Jean-Claude, the chef of the household.
Chuck visits Bécancour, where he and Abenaki chef Lysanne O'Bomsawin create contemporary dishes using traditional ingredients Chuck meets Jacques Watso in Odanak and learns how to make Sagamité Watso, a soup from the community's culinary tradition.
Chuck visits Pikogan in Quebec where he experiences goose hunting and cooks burgers with the hunters.
Chuck travels to Hunter's Point to meet forestry manager Brenda St. Denis and James Jr. St. Denis beaver is one of their favorite prey, and they invite Chuck to come along for the experience.
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.
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.
While in Scotchfort, Chuck goes fishing and cooks eel.
Chuck is invited to Miawpukek for a moose hunt with community members.
Chuck visits Wikwemikong and experiences wild rice recipes.
Chuck visits Toronto and learns more about Urban Indigenous Kitchen.
Chuck visits Six Nations where he learns how to make the Three Sisters soup.
Chuck visits Manawan where he learns how to make blueberry paste, and hunt partridge.
A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder chef Joanne Yolles spices things up with the ginger in her pantry a childhood memory is the inspiration for the last round.
A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.
The home bakers start out with the desserts that made them famous in their own worlds Chef Christine Cushing churns things up with the apple butter in her pantry the final two home bakers make desserts that feature classic flavor combinations.
Beehive cakes cause a buzz Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry inspired by a piña colada tart, the final two home bakers must leverage a beverage.
A French Clafoutis has the chefs intrigued peanut butter is revealed in Chef Steve Hodge's pantry in the final round, the last two home bakers must make a sandwich dessert.
An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea black currant jam is revealed in Chef Lenore Johnson's pantry Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival.
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