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.
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Basic dough parker house rolls.
Basic gnocchi goat cheese gnocchi.
Basic risotto risotto cakes.
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.
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.
John checks a pancake palace off his list in New Jersey with a mouthwatering savory fried chicken and cheddar stack.
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.
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.
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.
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.
When crowd-pleasing tacos fall apart, a cook's future is on the line Michele Forgione's fridge is opened up to reveal 'Nduja.'
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.
Seafood chef Dave Pasternack explains buying, butchering and storing fish boning a round or flat fish cleaning a squid crudo.
Traditional pasta sauce slow-cooked Bolognese puttanesca carbonara a light sauce made with bottarga.
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