Cooking doesn't always have to bring the heat. Chef and fish lover Spencer Watts shows you how to prepare cold dishes with arctic char and shrimp.
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Chef and seafood lover Spencer Watts is all about the often forgotten seeds as he shows how much flavor they can add to sole and squid.
Host Natalia Machado knows that cooking fish and seafood in Argentina means simple ingredients to let the natural flavours shine!
Who doesn't love tender, juicy duck? Host Pailin Chongchitnant shows us how to roast a delicious duck, Thai-style.
Cheerful host Vijaya Selvaraju shows us how to DIY some of the important staples of Indian cuisine.
Host Hana Etsuke Dethlefsen makes casual Japanese cuisine like Savoury Japanese Pancakes and Gyoza three-ways.
Known for its lush landscape, Umbria is a region of that offers fresh, seasonal ingredients perfect for simple yet boldly flavoured cuisine. To begin his Umbrian feast, Chef Michael Bonacini serves up a sweet and spicy antipasto of Fried Spicy Tomato Flatbread. Seasoned with chili peppers for that bit of heat, Michael's antipasto is a humble yet satisfying snack. For his primo, Michael brings our attention to an Umbrian specialty: truffles! Prepared with light and fluffy pasta, Michael's Gnocchi with Black Truffle concentrates the decadent flavour of the truffle in the pillowy pasta to create a rich and delectable dish. Paying homage to the plights of farmers and fisherman, Michael's secondo combines the delicious flavours of land and sea. Michael's seasoned Seared Fish is paired with sweet and savoury lentils for a warm and homey dish. Finally, for Michael's dolce he bakes a warm and wintery Umbrian classic: Umbrian strudel.
Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine. For his antipasto, celebrity chef Michael Bonacini prepares a delicate dish of Stuffed Squash Blossoms. Soft and light, these blossoms are enhanced with a creamy filling of parmesan, anchovies, and nutmeg. Following the fresh taste of flowers, Michael cooks up an impressive and rich Risotto Milanese. A feast for your eyes and taste buds, this risotto is coloured by saffron and its floral strands release flavour and colour as it's cooked. For his secondo Michael pairs a succulent Veal Roast with the sweet and sour Mustard Fruit to bring out a tangy delight. Michael's dolce looks solely at chocolate, creating a creamy and crunchy Chocolate Salami. Full of nuts, cookies, and creamy chocolate, this rich dessert is a wonderful way to finish off any meal.
Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria. For his antipasto, Michael cooks up a light and refreshing Brioche with Gelato. Fluffy brioche buns surround the sweet flavours of gelato for a delicious start to your meal. Switching to spice for the primo, Michael introduces a Spicy Sausage and Ricotta Pasta. Full of sweet, savoury, and spicy flavours, this dish provides a strong, flavourful meal sure to please any crowd. For his secondo, Michael goes for a hearty Lamb au Gratin with Peas and Asparagus a classic holiday dish that will warm any room. For his finale, Michael whips up a simple, yet impressive, Chocolate-covered Figs.
Chef Michael Bonacini delves into the Italian region of Emilia- Romagna to discover its iconic cuisine. To start, Michael stays light with an airy Mortadella Mousse spread on fluffy Modena Mini Flatbreads. Next, Michael cooks up Tortellini in Broth, a dish originally from Bologna that can be easily altered to personal taste. Michael chooses to fill his tortellini with a rich and savoury mixture of prosciutto, mortadella, and ground pork. For his secondo, Michael uses traditional ingredients and pairs them in a tart, luxurious dish of Duck Breast with Balsamic Cherry Sauce. To wind down his meal, Michael whips up a creamy classic, Rice Custard Cake topped with a Cherry Glaze.
Fa-what? Fa-waffles! Desiree Nielsen cooks up protein-rich falafel waffles for breakfast.
It's beets for breakfast with host Desiree Nielsen. This surprising early morning addition gives you a reason to get out of bed!
Foodie Desiree Nielsen gives life to spotty bananas, transforming it into melt-in-your-mouth bread.
Desiree Nielsen shows how beets can make the icing on a delectable cupcake vibrant and delicious.
For this "N" challenge, Chef Lauren Gulyas works with noodles and nectarines. For her first dish, Lauren cooks up a breaded nectarine and mozzarella stack. Talking technique, she shows us how to cut nectarines into rounds. She does the same with some soft mozzarella and then walks us through the art of a balsamic reduction. For the noodles, Chef Lauren puts an elegant twist on your childhood favourite with a lobster mac and cheese. She spares no flavours, adding fried bacon, garlic, cayenne pepper, mustard powder, and even dry vermouth. This is no ordinary noodle dish. But now for the real challenge! Chef Lauren works with the noodles and nectarines.
Caffeine isn't just to get you going in the morning. Chef Spencer Watts shows how tea and coffee can add a lot of flavour to tuna and mussels.
Chef and seafood lover Spencer Watts makes tastebuds dance as he creates recipes that combine sour and tart flavours with grouper and clams.
Seafood and dairy make the perfect partners. Watch as Chef Spencer Watts creates some dairy-infused dishes using red snapper and scampi.
Chef and seafood lover Spencer Watts mixes the sweet flavours of fruit with fish as he makes dishes with salmon and scallops.
Thai host Palin Congchitnant uses fresh Thai ingredients and flavours to make Smoked Trout Salad and a Kaffir Lime Vodka Martini.
Boxing Day is more than just the 'day-after-the-other-holiday'"”evolving from the centuries old practice of packing boxed gifts for the staff, now it's a great excuse for Holiday Eatz Kimberly Lallouz to cook up some edible gifts of her own! Our host kicks off her Boxing Day menu with a Spinach and Feta Egg White Omelette. Next, she makes a Muffuletta Sandwich with an Olive Tapenade. Then, using leftover turkey, she makes a Turkey Mulligatawny. For her final flourish, a Spiced Cranberry Chutney.
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