Friday, November 15th TV listings for Cooking Channel Canada
Bake With Anna Olson Savoury Pies
This episode showcases the dough recipe that best suits savoury fillings. Anna begins by making a basic savoury piecrust and uses it as the base for her leek and gruyere quiche.
Bake With Anna Olson Cake Cookies
Anna kicks things off with one of her favourites -- pfefferusse cookies. These are small spice cookies covered in icing sugar. Then, she bakes up some soft pumpkin spice cookies and tops them with a cream cheese frosting.
Bake With Anna Olson Danishes
Anna begins by making Danish pastry dough, and then she turns that into spiral raisin Danishes. Next, Anna gets more advanced in terms of shapes and flavours with cherry Danish twists and tropical fruit pinwheels.
Bake With Anna Olson Cobblers & Crisps
Cobblers and crisps are the comfort food of the dessert world. These desserts share a common characteristic of having fruit on the bottom and some sort of pastry on the top.
Bake With Anna Olson Buttercream
Buttercream is the most popular of all frostings and can be made in a variety of styles to suit different types of cakes. Anna starts by baking lemon coconut cupcakes and tops them off with a basic buttercream.
Bake With Anna Olson Petit Fours
It's eggs all the way in an incredible master class, featuring them both soft boiled and in the dressing of a fantastic Caesar salad with Blue cheese and bacon. Egg whites are whipped to perfection for a Pavlova fruit tart.
Bake With Anna Olson Flat Breads
Flat breads are popular the world over, and in this episode Anna shares her recipes for a few of her favourites. She starts with simple, yet delicious, Indian naan bread. Then, Anna demonstrates how to get the pocket in a Middle Eastern whole wheat pita.
Carnival Eats From Crawfish to California
Noah Cappe goes coastal at the Louisiana Crawfish Festival.
Carnival Eats From Chowchilla-Madera to Ciao!
In the tiny town of Chowchilla, CA Noah Cappe discovers some carnival eats that deserve to be shared with the world. First up, it's the Deep Pit Barbeque, a meat extravaganza that takes three days to prepare.
Carnival Eats From Strawberry to Silver Dollar
The Brandywine Strawberry Festival in Pennsylvania is home to 'The Colossalo,' a crab cake/roast beef combo that has host Noah Cappe going wild. Other favourites include The Sizzler, the chicken parm'wich and strawberry kettle corn.
Carnival Eats From Golden State to Gizzards
Beginning in California and ending in Michigan, Noah Cappe explores creative carnival eats like the jalapeno cheese skirt burger and deep fried gizzards.
Carnival Eats From Michigan to Maize
Noah gets busy with the" Soul on a Roll" sandwich, and the "To Die For" casserole. Salted caramel apple gelato is the thing to beat the heat.
Carnival Eats From Cornfields to Canada
Noah Cappe kicks things off in Polk County, Minnesota, where he goes local with the North Woods sandwich and Barbe-chos. Then it’s across the border to the Red River Exhibition to experience a Canadian classic, prairie poutine.
Carnival Eats From Heatwave to Heartland
Summer is sizzling on the West Coast and Noah Cappe is ready to cool things down with a hazel nutty deep fried pop. Meanwhile, in the Midwest, Reverend Tom’s cowboy beans makes a believer out of fairgoers.
Good Eats Chops
Alton yearns for the juicy chop of yesterday and he intends to get it with his Stuffed Grilled Pork Chops. Alton pays a visit the neighborhood butcher, picks up stuffing tips and shares more than you ever wanted to know about propane.
Good Eats Dip Madness
Onion dip from scratch; hot spinach and artichoke dip; guacamole; California dip.
Man's Greatest Food Hamburgers
The deceptively simple ground meat served on a bun with the perfect combo of condiments and garnishes.
Man's Greatest Food Pork
Roger Mooking travels the country to discover the top fifteen greatest pork dishes.
Man Fire Food Raising the Heat
Roger Mooking visits the Lone Star State, where they're taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals.
Man Fire Food Beef and Beyond
Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavours. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue.
Man Fire Food Smoking and Spit-Roasting in Texas
Roger Mooking finds two chefs in Texas who are pushing the boundaries of whole hog barbecue, where pigs are roasted low and slow over coals before the meat is chopped or pulled and seasoned with sauce.
Man Fire Food Get Your Grill On
Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions.
Eddie Jackson runs down a day full of the best comfort food in the world.
Yum and Yummer A Day of Comfort Food
Comfort food enthusiast Eddie Jackson runs down a day full of the best comfort food in the world, starting with an indulgent brioche French toast breakfast and an over-the-top sweet and savory brunch. He then grabs hot dogs and hamburgers for lunch.
Big Food Bucket List To Lobster With Love
John travels to Noank, Conn. to check New England’s tastiest hot lobster roll off his bucket list. Next, John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont.
Big Food Bucket List More Than Meats the Eye
John visits Louisville, KY. to try out some truly authentic Kentucky fried chicken at a world-famous historic location before heading to Boston, MA. to dig into the ultimate surf and turf burger topped with a juicy lobster tail.
Good Eats Choux Shine
Join host Alton Brown as he takes the steamy dough from cream puff to éclair and beyond.
Good Eats Amber Waves
Chef/Scientist Alton Brown makes some special homemade brew.
The Best Thing I Ever Ate On a Date New
Birds are chirping, flowers are blooming, bellies are full and love is in the air. Celebrate the best meals for any romantic occasion. Alex Guarnaschelli wines and dines with the most amazing gnocchi ever made in New York City.
The Best Thing I Ever Ate Asian Sensations
Take your taste buds on a trip to the Far East with a list of America's best Asian dishes. Martha Stewart shares a perfect meaty powerhouse in New York City; Alex Guarnaschelli uncovers a heavy-hitting pork bun in Minneapolis, and more.
Man's Greatest Food Hidden Treasures New
Roger Mooking sets out on a culinary odyssey around the country for Man's Greatest Food.
Good Eats Casserole Over
Garlic shrimp casserole; curry chicken pot pie; broccoli casserole.
Good Eats Salad Daze II: The Long Arm of the Slaw
Coleslaw; beet slaw; Asian slaw; marinated slaw.
The Best Thing I Ever Ate On a Date
Birds are chirping, flowers are blooming, bellies are full and love is in the air. Celebrate the best meals for any romantic occasion. Alex Guarnaschelli wines and dines with the most amazing gnocchi ever made in New York City.
The Best Thing I Ever Ate Asian Sensations
Take your taste buds on a trip to the Far East with a list of America's best Asian dishes. Martha Stewart shares a perfect meaty powerhouse in New York City; Alex Guarnaschelli uncovers a heavy-hitting pork bun in Minneapolis, and more.
Man's Greatest Food Hidden Treasures
Roger Mooking sets out on a culinary odyssey around the country for Man's Greatest Food.
Man's Greatest Food Hamburgers
The deceptively simple ground meat served on a bun with the perfect combo of condiments and garnishes.
Man's Greatest Food Pork
Roger Mooking travels the country to discover the top fifteen greatest pork dishes.
Man Fire Food Raising the Heat
Roger Mooking visits the Lone Star State, where they're taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals.
Man Fire Food Beef and Beyond
Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavours. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue.
Man Fire Food Smoking and Spit-Roasting in Texas
Roger Mooking finds two chefs in Texas who are pushing the boundaries of whole hog barbecue, where pigs are roasted low and slow over coals before the meat is chopped or pulled and seasoned with sauce.
Man Fire Food Get Your Grill On
Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions.