Friday, December 13th TV listings for Cooking Channel Canada
Bake With Anna Olson Veggie Cakes
Anna prepares a variety of cakes made with vegetables. Sweet, delicious and healthy, each has a unique texture and taste.
Bake With Anna Olson Candied Orange Peel
Candied Orange Peel is delicious and versatile. Pastry chefs make it as a treat on its own, and to add a sweet, delicate citrus accent to a number of desserts. Anna begins by candying orange peel.
Bake With Anna Olson Focaccia
Anna begins with basic focaccia dough and makes aromatic rosemary onion focaccia.
Bake With Anna Olson Biscotti
Biscotti are staple cookies in most coffee shops. These twice-baked Italian cookies share some common techniques and Anna shows you everything you need to know.
Bake With Anna Olson Flourless Cakes
Cakes made without traditional wheat flour have been popular long before the days of gluten-free living. They are also some of the most delicious cakes in a baker's kitchen.
Bake With Anna Olson Bagels and Pretzels
Anna starts this episode with a recipe inspired by her grandmother: easy poppy seed bagel bites. Then she puts her own twist on an old favourite: soft pretzels.
Bake With Anna Olson Marzipan
Anna starts by sharing her recipe for homemade marzipan, which she turns into chocolate dipped cutouts. Then she puts a twist on an old favorite with individual marzipan fruitcakes.
Carnival Eats Piefidelity
Noah Cappe knows where to find amazing fresh seafood at the Delaware State Fair in Harrington.
Carnival Eats The Good, the Bacon, the Ugly
Noah Cappe heads for the Lone Star state to eat his way through the Texas State Fair in Dallas, featuring some inventive foods like the bacon-tilla and the indulgent masterpiece of chicken fried lobster.
Carnival Eats From Livestock to Lemons
Noah Cappe gets a lesson in the meat that makes Texas famous, sampling the Texas chili burger and the big Texas barbecue baked potato. Then he tries a local legend's tamale recipe before rounding off the day with strawberry waffle bombs.
Carnival Eats From Renaissance to Rio Grande
Young squire Noah Cappe tries his hand at making the King's Court Conch fritters, decadent deep fried peanut butter and jelly brownie bites, a picquant fried green tomato BLT and the cookies and cream sandwich.
Carnival Eats From Derby Day to Down State
In Louisville Kentucky at the Kentucky Derby Festival, custom made pizza. Later, it's time to get a little bit country with Ozark style loaded fries, piled high with pork.
Carnival Eats From Small Town to Farmville
Noah Cappe travels to the Nederland Heritage Festival, where food from around the world is prepared by an army of volunteers. From the cowboy pistolettes to sopapillas to chicken fried bacon and a very fun egg-stravaganza, see all the delicious delights.
Carnival Eats From Crawfish to California
Noah Cappe goes coastal at the Louisiana Crawfish Festival.
Good Eats My Big Fat Greek Sandwich
Alton tacks rotisseries and tzatziki sauce in his quest to make a gyro sandwich at home.
Good Eats Cuckoo for Coq Au Vin
Chef Brown demystifies Coq au Vin.
Man's Greatest Food Tacos
Americans love tacos, and Roger Mooking is scouring the country for the 15 best tacos around. The options for fillings range from pork to fish to alligator in hard, soft and even puffy shells.
Man's Greatest Food Local Legends
Roger Mooking showcases 15 of America's best dishes that have achieved local legend status. From sentimental favorites like deep-dish pizza, patty melts and spaghetti and meatballs to an old-fashioned clambake and lobster roll.
Man Fire Food Cajun Cookouts
Roger heads to the Texas and Louisiana to feast on classic Cajun cooking.
Man Fire Food Crazy for Chicken
Roger travels across Massachusetts to meet two chefs who are putting a brand new spin on fire-roasted, rotisserie chicken.
Man Fire Food Food Traditions
Roger visits New England for two unique food traditions that celebrate family, friends and the community.
Man Fire Food Love for Lobsters in Maine
In Maine, the love for lobsters runs deep and Roger visits two places where lobsters are cooked in the coolest, wood-fired cookers.
Yum and Yummer Superstuffed
Eddie Jackson shares a day's worth of foods that are jam-packed, crammed full and super stuffed with the tastiest, most delicious flavors imaginable.
Yum and Yummer Smothered to the Max
Eddie Jackson goes in for a full day of over-the-top, smothered goodness. Indulgent in every bite, these dishes range from drool-worthy, savory and sumptuous meals to mouthwatering, sticky, sweet and syrupy desserts.
Big Food Bucket List Crazy for Crawfish
John checks high-class Louisiana brunch off his bucket list, at the birthplace of bananas foster in New Orleans. John then travels to Calgary, Alberta. to eat the absolute best Albertan beef and to get the lowdown on how to cook the perfect prime rib.
Big Food Bucket List The Whole Enchilada
John gets stoked on stacked bacon cheeseburgers at San Diego, Calif.’s favourite post-surf snack spot, and learns how to build the mythical 'onion castle'.
Good Eats Do the Rice Thing
Alton Brown marvels at the mysteries of different rice varieties.
Good Eats Field of Greens
Chef/Scientist Alton Brown turns leafy greens from fiend into friend.
The Best Thing I Ever Ate New Deli Done Right New
America's best delicatessens are serving everything from perfected tried-and-true classics to inventive new spins on old favourites. Wolfgang Puck shares the best hot smoked salmon in the country.
The Best Thing I Ever Ate Key Ingredient
Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll ever, Alex Guarnaschelli loves sourdough bread made with pickle juice, and Monti Carlo heads to New Orleans for the most unique, irresistible oysters ever.
Man's Greatest Food Local Legends
Roger Mooking showcases 15 of America's best dishes that have achieved local legend status. From sentimental favorites like deep-dish pizza, patty melts and spaghetti and meatballs to an old-fashioned clambake and lobster roll.
Good Eats Sprung a Leek
Alton ponders the leek, the lesser-known member of the Alllium family.
Good Eats Myth Smashers
Chef/ scientist Alton Brown uncovers some of the biggest food myths.
The Best Thing I Ever Ate New Deli Done Right
America's best delicatessens are serving everything from perfected tried-and-true classics to inventive new spins on old favourites. Wolfgang Puck shares the best hot smoked salmon in the country.
The Best Thing I Ever Ate Key Ingredient
Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll ever, Alex Guarnaschelli loves sourdough bread made with pickle juice, and Monti Carlo heads to New Orleans for the most unique, irresistible oysters ever.
Man's Greatest Food Local Legends
Roger Mooking showcases 15 of America's best dishes that have achieved local legend status. From sentimental favorites like deep-dish pizza, patty melts and spaghetti and meatballs to an old-fashioned clambake and lobster roll.
Man's Greatest Food Tacos
Americans love tacos, and Roger Mooking is scouring the country for the 15 best tacos around. The options for fillings range from pork to fish to alligator in hard, soft and even puffy shells.
Man's Greatest Food Local Legends
Roger Mooking showcases 15 of America's best dishes that have achieved local legend status. From sentimental favorites like deep-dish pizza, patty melts and spaghetti and meatballs to an old-fashioned clambake and lobster roll.
Man Fire Food Cajun Cookouts
Roger heads to the Texas and Louisiana to feast on classic Cajun cooking.
Man Fire Food Crazy for Chicken
Roger travels across Massachusetts to meet two chefs who are putting a brand new spin on fire-roasted, rotisserie chicken.
Man Fire Food Food Traditions
Roger visits New England for two unique food traditions that celebrate family, friends and the community.
Man Fire Food Love for Lobsters in Maine
In Maine, the love for lobsters runs deep and Roger visits two places where lobsters are cooked in the coolest, wood-fired cookers.