John gets dark and checks an eye-popping boar burger with a pitch-black bun off his bucket list in Halifax, NS John travels to New York City, NY to eat some one-of-a-kind Thai cuisine and more.
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Emeril prepares some hearty and satisfying soups and stews meatball soup Emeril's chuck wagon chili.
Country jambalaya stewed special pork chops with white beans.
John heads to Toronto, ON, to devour decadent cheese he then heads south of the border to make a pilgrimage to Detroit, Mich., the best restaurant lastly, he visits Edgewater, N.J., to check out a burger.
John gets dark and checks an eye-popping boar burger with a pitch-black bun off his bucket list in Halifax, NS John travels to New York City, NY to eat some one-of-a-kind Thai cuisine and more.
John goes west to Vancouver, BC, to try some unusual and intriguing Chinese plates.
John touches down in Toronto, ON, for a crash course in making Hakka wontons after that, he checks out pizza in Pittsburgh, Penn. he then has a bucket list soda fountain experience in Brooklyn, N.Y.
Chuck travels to Kitigan Zibi where he meets Cezin Nottaway conditions are perfect for Chuck to learn how to tap maple.
Chuck visits the Dokis First Nation lands nestled within the flows of the French River he meets Norman Dokis, an expert in nature interpretation for the area Norman takes Chuck fishing and teaches him about junk fish and forgotten species.
Chuck visits the community garden in Kahnawake with Kanerahtiio and his wife Raven, Chuck makes Haudenosaunee recipes using corn and strawberries, two culturally important ingredients he also meets seed keeper Steve.
Chuck visits Resilience, a shelter located in his home city of Montreal, where he meets Nakuset, the woman who made it all happen Chuck works with Maggie, a cook at the shelter, to prepare a delicious moose meat and wild rice.
Chuck visits Témiscamingue and learns about The Wild Basket, an initiative that brings traditional foraging techniques to future generations he joins Tara Dantouze and Lindsay McLaren Polson to forage for nuts, berries, plants and mushrooms in the forest.
Chuck travels to Odanak to meet Luc Nolett, who takes him fishing on Lac Saint-Pierre and teaches him all about sturgeon. This special fish is a symbol of the community. As Odanak's sturgeon master, Luc is in charge of smoking the fish for powwows.
Chuck travels north to meet Quentin Condo in Gesgapegiag, where they harvest clams on the beach and make a seafood clambake Quentin shows Chuck a unique hot stone method.
Chuck visits Mashteuiatsh to fish landlocked salmon and learn about its importance to the community Carine Valin and Jean-Pierre Verreault take Chuck fishing on Lac Saint-Jean and then prepare salmon in two ways.
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.
A home cook tries to rewrite the rules of mixing seafood and dairy everyone tries to make magic out of Romano beans.
Available varieties of legumes, from chickpeas to calypso beans, and how to cook them on the stovetop, in the oven and in a pressure cooker guest Italian chef Cesare Casella.
Duck confit lemon and tomato confits work well with grilled or roasted meats gravlax, a cured salmon appetizer.
An overview of popular grains including quinoa and bulgur wheat and how to cook them.
Italian dumplings gnocchi and gnudi Polish pierogi.
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