Pitchin' In

As far as Lynn is concerned, life would be empty without dairy fat, so she's found an organic farmer in Minnesota who produces some of America's finest-His pride and joy is his 43% cream.

Chef Lynn loves a roast chicken - now she's found heritage French birds that taste the way chicken used to taste.

The clear and clean waters around Prince Edward Island are home to some of the best shellfish in the world, especially mussels. Chef Lynn can't wait to get her hands to show the locals how much she can do with them.

Chef Lynn will admit that she prefers Crab to any other seafood - including Lobster. Tipping her toque to her Asian mentors, she prepares a Cantonese inspired crab for her final meal.

Bison was once almost extinct. But a small group of ranchers have worked to bring them back and now bison is becoming a popular more healthy alternative to beef.

Avocado is almost always served as an appetizer or used to enhance a dish. But Chef Lynn decides she wants to make it the star of a meal.

Cloudberrires or Bake Apples, as they are called in Newfoundland, can fetch up to $60 a gallon, because they are so rare and so tasty.

According to Chef Lynn, "a day without a potato is like a day without sunshine". So she's keen to get down and dirty to dig up a variety of heirloom potatoes in Alberta.

Squid fishing is highly competitive and the people who do it are hard core. But that doesn't stop the intrepid Chef Lynn.

Farmed fish is the way of the future, so Chef Lynn decides to check out the classic fish in Southern cuisine.

The plumpest and richest pecans in the world can be found in north central Texas, and it's there that Chef Lynn finds a family farm that's producing the tastiest nuts she's ever had.

Chef Lynn calls limes the underdog of the citrus family because they are relegated to very few dishes in North American cuisine.