Cook Like a Chef

Not all desserts need to be baked. Chef Elizabeth Manville shows us some great ways of satisfying a sweet tooth without ever having to use the oven.

Peppers are so versatile. They are striking in colour and full of flavour. Chef Ned Bell presents us with some great ways to create superb sides, sauces & appetizers with a rainbow of peppers.

Chef Georges Laurier shares his passion for cheese and demonstrates some great ways to create your own masterpieces.

Chicken is no ordinary bird when Chef Tim McRoberts puts his spin on it. He shares some great tips on how to dress up this common dinner component.

That pig just keeps on giving! Chef Elizabeth Manville cooks up a feast of tender juicy pork providing great insight into how to cook the various cuts available on the market.

Chef Ned Bell reveals some unique ways to infuse the intense and rich flavours of fresh herbs into some tempting and easy to make dishes.

Nothing adds a punch of flavour and protein to a meal like nuts & seeds. Chef Michael Allemeier lets us in on some great techniques & recipes for cooking with these crunchy treats.

There are so many wonderful vegetables that are overlooked when cooking everyday meals. Chef Caroline McMcCann-Bizjak looks beyond broccoli & carrots and demystifies the art of cooking with some of the more unique vegetables available on the market.

The tempting smell of sweet garlic makes your mouth water every time. Chef Georges Laurier gives us some great tips on how to work with garlic and create some incredible lip smacking dishes.

Sweet tasting sugar comes in many forms. Chef Tim McRoberts will blow you away with the incredible culinary art he creates using sugar as his main ingredient.

A Saucier holds a coveted position of envy in a professional kitchen. Chef Michael Bonacini lets us in on some of his secrets to some great sauces.

The smell of fresh bread is an invitation to feast in almost any household. Chef Elizabeth Manville breaks down the tricks of the trade to creating incredible breads, doughnuts & rolls.

There are beans in all shapes and sizes, flavours & textures. Chef Michael Allemeier shows us how turn a simple bean into a chef’s stunning success.

Chef Caroline McMcCann-Bizjak demonstrates how to create chef caliber meals using tender delicious veal.

Chef Georges Laurier starts by making three basic stocks. He then takes each one to a new level by creating some sensational hot soups that will sooth you at any time of the year.

Chef Michael Bonacini shows us the first grade techniques behind creating beautiful sweet & savory custards & flans.

Not all salads have to be green. Chef Elizabeth Manville shows us the techniques and recipes to creating a salad dressed to the nines.

Every Chef loves to work with poultry. Chef Ned Bell jazzes up the everyday chicken with some innovative recipes and some techniques that every uberchef should know.

From Champagne & foie gras to a secret ingredient extracted with a magnificent antique chef’s tool, Chef Michael Allemeier opens the door to the secrets of a great sauce.

Chef Caroline McMcCann-Bizjak shows us the techniques behind making delicious Italian pasta with a flare of French-Canadian culinary flavours.

Chef Tim McRoberts demonstrates the techniques behind creating delicious & exotic chutney’s, mustards & salsa’s to accompany almost any dish.

Scallop ceviche & mussel soufflé are only two examples of the incredible culinary dishes chef Liz Manville explores in the tantalizing episode of Cook Like a Chef.

There are an endless variety of vegetable dishes to be made. Chef Ned Bell explores some delicate and tasty organic sides and mains while disclosing the secrets behind making them a meal changing experience.

Chef Michael Allemeier dazzles and delights as he creates mouth-watering desserts that settle in the cold of your refrigerator instead of in the heat of the oven.

A starch as a side dish can be as exciting as any main event on the plate. Chef Caroline McMcCann-Bizjak creates beautiful and delicious starches designed to please both the eye and the palette.

Chef Georges Laurier tantalizes you with incredible different cooking techniques for the different cuts of lamb. From marinades and sauces to braising and grilling - he will make you want to come baaaack for more.

Nothing says freshness like the aroma of sweet fresh herbs. Chef Tim McRoberts creates everything from appetizers to desserts using delicious clean aromatic plants.

Cooking with game is only a matter of understanding few basic rules. Chef Michael Allemeier indulges us with some great tips and some delicious recipes for cooking wild game.

Chef Caroline McMcCann-Bizjak answers all your questions about how to cook up a live lobster and make a succulent meal you will never forget.

Sexy chocolate desserts are the perfect match for this sexy French chef. Georges Laurier creates delectable chocolate delights and talks about his cooking techniques to working with this sweet & tantalizing ingredient.