Cook Like a Chef

Mmmm dairy! Rich, creamy – a texture like non-other. Chef Tim McRoberts shows us how to cook like Mom - butter, butter and egg-based sauces, custard and cream.

Y’all know how to BBQ? Well, you will do after Chef Allemeier reveals the tricks of a true Southern BBQ complete with a hog roast, brisket and BBQ sauce.

Chef Georges Laurier reveals the tricks to working with shrimp large and small. Canada’s favourite seafood is prepared in every which way.

In this show tips for roasting, toasting, coating, freezing, drying and cooking with delicious herbs are exposed by Chef Caroline McCann-Bizjak

Bored with broccoli and boiled potatoes? Well Chef Rodriguez will show you how to make your veggies more interesting. Radishes and celery, asparagus and potatoes cooked with the sous-vide technique are all in his repertoire.

The best thing about summer is fruit and berries. Ned Bell shows off berries to their best advantage and reveals the tricks to keeping that bursting summer flavour throughout the winter.

Chef Tim McRobert’s approach to deep-frying is surprising. There’s nothing conventional about deep fried soup, his own variation on fish and “chips” and deep fried fruit.

There’s more to cheese than pizza. Chef Michael Allemeier reveals some of his own quick and easy methods for using great cheese in day-to-day eating.

Nothing beats homemade bread. Chef Georges Laurier explains the dos and don’ts of making bread successfully, from croissants to bagels.

There’s something about cooking whole fish that makes a meal more of an occasion. Chef Caroline McCann- Bizjak reveals her secrets to cooking small fish, large fish, but always whole fish. Smoked fish, fried fish, baked fish and roasted fish.

There’s so much more to pastry than puff rolled from a packet and pre-lined tart tins. Chef Ned Bell introduces cheese pastry, herb pastry and gougere pastry – cream bun pastry in a savoury setting.

It’s all about onions for Chef Tim McRoberts. He reveals the diversity of the onion family – how to sauté, sweat and caramelize. He might even tell you how to cut them up without crying.

The secrets of pressure cooking revealed. Chef Michael Allemeier demonstrates how to use this fearsome-looking cooking pots to create incredible stews and canned preserves in half the time.

It isn’t just the turkey that deserves stuffing. Chef Georges Laurier reveals the secret to making great stuffings from a number of different bases – bread, rice, chestnut and oysters. And they work in all kinds of settings.

Chef Bonacini reveals the secrets to cooking perfect eggs. Watery scrambled eggs? No more once you’ve watched this show. From scrambling to baking and frying, this is how to prepare the ultimate egg dishes.

There’s much more to greens than broccoli and cabbage. Chef Caroline McCann-Bizjak explores some little-known greens such as dandelion and sorrel. She’ll also reveal how to make spinach delicious, not just edible.

Chef Rene Rodriguez will share some tips for the classic – crispy fried chicken – and the not-so-classic – deep fried foie gras – with viewers. Deep fry made easy.

Fish is Mediterranean for Chef Ned Bell. He reveals how to deal with the Italian speciality Salt Cod, makes a fish lasagna and fish cakes before revealing the diamonds of the fish world – caviar.

There’s nothing fancy about Chef McRobert’s desserts. Some of the very best can be the traditional desserts of childhood with a new twist – baked Alaska, summer pudding and lemon meringue pie finish any meal in style.

Funny fungi are fascinating for Chef Allemeier. He reveals some simple tricks to make great mushroom meals using everything from the common button mushroom to exotic puffball and chanterelle.

Chef Laurier reveals his secrets for making tofu edible – delicious even. Flavoured Tofu butters and burgers will tempt vegetarians. Lasagne doesn’t need meat but can be made with polenta and roasted vegetables for a delicious main course. Meat-free eating is here to be explored.