John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast John learns about Halifax's official food John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.
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Quesadilla tortilla pico de gallo mini tacos.
Baby back ribs braised short ribs cilantro potato salad.
Chocolate French toast Norman's down under French toast.
John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast John learns about Halifax's official food John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.
John heads to Irvine, California to check spaghetti grilled cheese off his bucket list in New Orleans, John gets a taste of Beyoncé's favorite fried chicken John heads to rural Nova Scotia to try food from an authentic sugar shack.
John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press in Portland, Ore., he tries something new with a spicy twist he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.
John hits up a fish-and-chip spot in Dartmouth, N.S. in Montreal, John parties like its 1599 John jets to Los Angeles to try some fusion Chinese comfort food.
Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking Lana runs a local catering business that specializes in small game meats.
Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.
Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.
Mike often burns his food.
Patricia wants to make Indian food.
Mark has no culinary skill, and he hates to grocery shop Mark's masterpiece meal is a cheese wrap Christine has her work cut out for her if she's going to turn Mark into a fearless cook.
Sandi longs to be invited to join the neighborhood Gourmet Supper Club, but she's a horrid cook Christine tries to help Sandi turn her culinary skills around.
Andrew can fix an engine, but can't fix dinner women in Andrew's life have always done the cooking, and it's time for him to experience a little kitchen independence.
Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.
One cook finds themselves swimming against the tide when they have to combine fish with cheese, and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.
Blanching, steaming and roasting vegetables.
Homemade chicken soup minestrone velouté.
The basic elements of making a stew beef stew veal stew coq au vin.
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