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1-7 of 7
- A man awakens on an island only to discover that he has no memory of who he is. Without knowing his identity, he travels to Seattle and finds out that not only is he an amnesiac but that he is a savant, that he knows literally everything. The colorblind genius soon becomes a police consultant, aiding in the most inexplicable of crimes, while, at the same time, beginning a journey to find out who he is.
- Anna and Kristina are making recipes all using one ingredient, "Garlic, Garlic, Garlic", which is also the name of the cookbook from which the recipes come. Every recipe in the cookbook does contain garlic, even the desserts. The six dishes they will be attempting, which contain in total ninety-one cloves of garlic, are: bagna cauda, gazpacho, artichokes with a mint vinaigrette, spiral bread loaf with onions & garlic, garlic chicken (which in itself contains forty cloves of garlic), and a honey garlic sauce for ice cream. They are a bit nervous about especially the dessert, but also their guest chef taster, Andrea Froncillo, the owner/executive chef at The Stinking Rose Restaurant in San Francisco, he who eats, lives and breathes garlic. The restaurant goes through approximately forty tons of garlic per year. As Chef Andrea is flying in directly from San Francisco, Anna and Kristina and their meal are at the whim of the chef's flights and their possible changes. In addition, they product test garlic mincers and compare them to mincing garlic using a chef's knife. And they taste test different varieties of garlic.
- Anna and Kristina are making recipes from the cookbook "New Food Fast", containing elegant recipes which purportedly can be made quickly. As such, they give themselves a challenge: make four recipes between the two of them in thirty minutes. The four recipes are white bean tuna salad (ten minutes), sweet chili prawn cakes (twenty minutes), rack of lamb with gremolata (thirty minutes), and Amaretto French toast (ten minutes). They will start their cooking at exactly the same time their guest chef taster Dino Renaerts leaves his restaurant, which is thirty minutes away. Chef Dino is the executive chef and sommelier at Diva at the Met, a high end restaurant located in Vancouver's business district, the restaurant whose lunch clientèle is made up primarily of business people who want and need a quick meal fast. Despite the relative ease of the recipes, Chef Dino thinks Anna and Kristina have bitten off more than they can chew within their time allotted. He feels that the two working together may be more of a liability than benefit. A slow oven may ultimately be their downfall. Meanwhile, they taste test canned versus home cooked beans with some experts on another type of beans. And they product test different types of hand whisks.
- Going against the general societal trend, the mission of the latest cookbook that Anna and Kristina will be testing is to show the public that cooking with "Fat", specifically animal fat, is a good thing, especially in adding flavor to food. In four and a half hours, they are preparing five dishes: roasted marrow bones, miso & orange roasted pork belly, vegetable cake, chicken Kiev, and beignets. They have added pressure for the meal in that their executive chef guest taster is Andrey Durbach, not only the chef of a group of high end restaurants in Vancouver including La Buca, but also a former high school colleague of Kristina's who intimidated her then and intimidates her now. Hopefully an admission by Chef Andrey about high school life will soften the blow if he doesn't like the food. In addition, they taste test store bought salted butters against their own home whipped butter. And they product test various thermometers specifically for deep frying.
- Brooke and Chris Traister have to select one of three different vacations in and around Vancouver at the Opus Hotel, the Hastings House Hotel, or the Shangri La Hotel.
- Rob and Sean head to the Pacific Institute of Culinary Arts to learn how to be chefs. They are both confident in their abilities in this area, Sean who admits to be a cooking show junkie, and Rob who says he likes to experiment in the kitchen. The institute's chef de cuisine and sommelier Tim Ellison shows them the components of steak Oscar, including how to prep and cook the beef tenderloin, the Bearnaise sauce, initially what is the live dungeness crab, and the side vegetables. Their competition the next day is with $50 apiece to go shopping for the components of the main they will cook in two hours or less, the dish which must include at least the following four components: meat, sauce, seafood and side vegetable. Half way through their cook day, they are thrown an additional challenge in shopping for a bottle of wine to pair with their meal. The winner will not only have to have the tastier meal, but show ability and creativity in the kitchen as well.