Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, Parmesan cheese and turkey in order to win a special prize.
Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.
Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.
Silvia shines a light on these homemade customs for what they truly are, sensible alternatives to processed food, which place Italian families firmly in control of what they eat; the art of breathing fresh life into leftovers is one of the valuable things Silvia's mother ever taught her; to prove it, after cooking a zucchini pasta, Silvia and her mother reinvent the leftovers as a delicious spaghetti frittata.
Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.
In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.
Subtítulo
Mattagami First Nation, ON. - Harvesting, Fishing and Sharing with the Elders
In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting; for local residents, seal and caribou are the two main sources of food.
Raymond Blanc shares nostalgic dishes from his childhood, including vegetable soup three ways and a special assiette of salads; Nathan Outlaw visits and treats Raymond to his childhood favorite: fish and chips with mushy peas and tartar sauce.
Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.
The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.
A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.