Name: Cook Like a Chef
Uploaded: 2019-01-05T23:02:36.000Z
Description: A group of Canada's favorite chefs explore and explain a variety of different cooking tips, techniques and skills.

A group of Canada's favorite chefs explore and explain a variety of different cooking tips, techniques and skills.

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What's a meal without great wine? Skip the glass and let the aromatic flavours of a lush, rich wine work its magic in your food as a condiment. Chef Ned Bell demonstrates the versatility of wine in cooking.

Wine Episode with Chef Ned Bell

Chef Elizabeth Manville let us in on her trade secrets of how to create her incredible restaurant sauces.

Sauces Episode with Chef Elizabeth Manville

Roasting the perfect whole Turkey has long been a challenge. Impress your guests every time with Chef Michael Allemeier's secrets to the perfect bird.

Turkey Episode with Chef Michael Allemeier

Chef Michael Bonacini takes the mystery out of cooking up those tasty creatures from the deep blue sea. Octopus, squid and shrimp are all on the menu as the secrets to cooking these delicious delicacies rise to the surface.

Shellfish Episode with Chef Michael Bonacini

Chef Michael Cummings gets his hands into the mix cooking up the versatile grain - rice. His masterpiece is risotto and the rice is his canvass. From appetizer to dessert, chef unveils his collection of trade secrets.

Rice Episode with Chef Michael Cummings

Chocolate is the thing that dreams are made of - rich, sweet, and sexy. Chef Tim McRoberts opens our eyes to the techniques of working with chocolate.

Chocolate Episode with Chef Tim McRoberts

The perfect steak is a beautiful thing. Chef Ned Bell works with various cuts of beef and demonstrates the techniques used to create mouth-watering carnivorous dishes.

Beef Episode with Chef Ned Bell

Herbs and spice and everything nice, that's what a great meal is made of. Chef Elizabeth Manville intoxicates us with the fragrance of fresh herbs and spices in a broad range of dishes.

Herb & Spice Episode with Chef Elizabeth Manville

It's no tale - Fish is an incredibly versatile ingredient to cook with. Chef Michael Allemeier gives us tips on all the fishy business one needs to know.

Fish Episode with Chef Michael Allemeier

Wonder why chefs like to cook with veal? Chef Michael Cummings heats up the studio while working with veal.

Veal Episode with Chef Michael Cummings

The secrets of stuffed pasta are revealed as Chef Tim McRoberts dresses each pasta for success by padding them with delicious fillings, sprinkling them with fragrant seasoning and topping each off with the perfect sauce.

Stuffed Pasta Episode with Chef Tim McRoberts

Chef Ned Bell demonstrates the techniques behind those fascinating preparation skills that only a chef can do.

Mise En Place Episode with Chef Ned Bell

Join Chef Elizabeth Manville in exploring the fresh fish you probably know best coming from a can. Sardines, anchovies and tuna have never tasted so good.

Fish Episode with Chef Elizabeth Manville

Chef Allemeier embraces his wild side and reveals the secrets to cooking with a variety of game meats.

Game Episode with Chef Michael Allemeier

Chef Michael Bonacini puts the 'Fun' in Fungi - learn the culinary techniques to cooking with mushrooms and the venerable truffle.

Mushrooms and Truffles Episode with Chef Michael Bonacini

Tired of potatoes for dinner? Chef Michael Cummings gets back to his roots and cooks with the lesser known tubers and root veggies.

No Potato Episode with Chef Michael Cummings

As the Japanese say, we eat with our eyes first. Chef Tim McRoberts demonstrate the techniques of savoury pastries in four eye appealing dishes.

Savoury Pastry Episode with Chef Tim McRoberts

Chef Ned Bell takes the egg to new heights by sharing the secrets of creating sauces, custards and of course - the perfect omelette.

Egg Episode with Chef Ned Bell

Chef Elizabeth Manville demonstrates various kitchen techniques that are fundamental to creating amazing food.

Mise En Place Episode with Chef Elizabeth Manville

Crackling, loins and legs are three of the pork cuts Chef Michael Allemeier works his magic on as he demonstrates the versatility of this succulent white meat.

Pork Episode with Chef Michael Allemeier

Chef Michael Bonacini gives his gentle touch to heavenly delights from truffles to candied flowers demonstrating the skilled techniques applied to craft beautiful desserts.

Desserts Episode with Chef Michael Bonacini

Chef Michael Cummings knows that the fruits of your labour will never go unrecognized if you follow his secrets to preparing fresh seasonal fruit.

Fruit Episode with Chef Michael Cummings

Fair or fowl play, Chef Tim McRoberts demonstrates how to use the venerable chicken and not just focus on the breasts!

Poultry Episode with Chef Tim McRoberts

Rabbit and squab are both delicious treats that often get overlooked. Chef demonstrates how you can embrace these new additions to your home menu.

Rabbit and Bird Episode with Chef Ned Bell

Reading a recipe is like reading a map - you need to know where you are going before you begin. Chef Michael Cummings educates us on how to prepare some delicious basics to great foodstuff.

Mise En Place Episode with Chef Michael Cummings

Wild rice, basmati rice, sushi rice - there are so many different kinds. Chef Ned Bell demonstrates a few techniques to making fool proof rice dishes.

Grains Episode with Chef Ned Bell

Fish is so versatile; you can eat it in almost any way from raw to grilled, fried to baked. Chef Tim McRoberts demonstrates the secret to alternative cooking methods including roasting, griddling, stewing and chowder

Fish Episode with Chef Tim McRoberts

Chef Michael Cummings celebrates the wondrous ingredient that is Lamb. From the shank and rack to the legs and loin, Chef creates mouth-watering dishes.

Lamb Episode with Chef Michael Cummings

Chef Tim McRoberts demonstrates some inventive new ways to work with veggies. Chef explores the techniques required to revamp the common vegetable side dish into a main course that will steal the show.

Sweet Pastry episode with Chef Michael Bonacini

We all bow down to the Royal crab. Chef Ned Bell prepares some crab delights and points out the tools of the trade that help make them so great.

Crab Episode with Chef Ned Bell

Chef Michael Allemeier whips up some simple fresh pasta dishes and shares some tips on the perfect pasta.

Pasta Episode with Chef Michael Allemeier

Veggie Episode with Chef Tim McRoberts

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.

Dairy with Tim McRoberts

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.

BBQ with Michael Allemeier

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

Shellfish with Georges Laurier

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

Spices and Herbs with Caroline McCann-Bijzak

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.

Vegetables with Rene Rodriguez

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.

Fruits and Berries with Ned Bell

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.

Deep Fry with Tim McRoberts

Michael Allemeier reveals some of his own quick and easy methods for using great cheese in day-to-day eating.

Cheese with Michael Allemeier

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

Breads with Georges Laurier

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.

Fish with Caroline McCann-Bizjak

Chef Rodriguez will give you tips to cook turkey successfully at any time of year and he won't be roasting it!

Poultry with Rene Rodriguez

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.

Savoury Pastry with Ned Bell

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.

Vegetables with Tim McRoberts

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.

Pressure Cooker with Michael Allemeier

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.

Stuffings with Georges Laurier

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.

Eggs with Michael Bonacini

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.

Leafy Greens with Caroline McCann-Bizjak

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.

Deep Fry with Rene Rodriguez

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.

Fish with Ned Bell

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.

Desserts with Tim McRoberts

Funny fungi are fascinating for Chef Allemeier, and he reveals some tricks to make great mushroom meals.

Mushrooms with Michael Allemeier

Chef Laurier reveals his secrets for making tofu not just edible but delicious.

Vegetarian Mains with Georges Laurier

Chef Michael Bonacini creates works of art with chocolate. His unique twist on everybody's favourite includes chocolate noodles, and how to build a delicious tower of cocoa cake wrapped in chocolate and acetate.

Chocolate with Chef Michael Bonacini

Chef Rene Rodriguez loves to cook with veal. Chef makes mouth-watering porcini dusted veal chops with a wild mushroom and Fava ragout, veal in eggplant purses and more.

Veal with Chef Rene Rodriguez

Chef Caroline McCann-Bizjak gives some great tips on how to create unique and delicious meals with noodles.

Noodles for Chef Caroline McCann-Biziak

Chef Georges Laurier will broaden your horizons on vegetarian meals, including artichoke stew and more.

Veggies with Chef Georges Laurier

Chef Tim McRoberts demonstrates the techniques to making some delicious sauces suitable for any occasion.

Sauces with Chef Tim Roberts

Chef Ned Bell has endless delicious ideas for salads. Chef dresses to impress with a breakfast salad with fresh goat cheese, a lobster salad napoleon with pappadams, tangerine and olive salad and a tempting roasted potato salad.

Salads with Ned Bell

Chef Michael Bonacini coaches us on an eclectic mix of new and exciting ways to cook fish.

Fish with Chef Michael Bonacini

Chef Rene Rodriguez adds new and improved taste to soups with simple techniques and the best ingredients.

Soups with Chef Rene Rodriguez

Chef Caroline McCann guides us into the world of curries. Chef explains the complex layers to curry while teasing our taste buds with Thai green curry salmon and Southeast Asian pork curry recipes.

Curry with Chef Caroline McCann-Bizjak

Chef George Laurier steers us in a new direction with beef. We learn new techniques that spice up old favorites. Chef George brings new life to Prime Rib, the beef stir fry and succulent beef short ribs.

Beef with Chef Georges Laurier

With ease and grace Chef Tim McRoberts bakes like a chef. Chef makes gorgeous chocolate molten cake, and demonstrates that art of working fondant.

Cakes and Icings with Chef Tim McRoberts

Chef Ned Bell works with the delicate spice Saffron and we learn how to infuse the unique taste in dishes.

Saffron with Chef Ned Bell

Chef Michael Bonacini reveals the secret to cooking with nuts. Chef thinks outside the box and experiments with tasty recipes such as deep fried chestnut balls and sweet maple syrup glazed pistachio pork roast.

Nuts with Chef Michael Bonacini

Chef Rene Rodriguez creates delicious aromatic dishes using onions and leeks as the main ingredient.

Onions with Chef Rene Rodriguez

Chef Caroline McCann brings out the best in chicken when she creates a gourmet meal with chicken crêpes with asparagus and mushrooms. She also show her fun side when we learn her favorite grilled jerk chicken recipe.

Chicken with Chef Caroline McCann

Chef Georges Laurier demonstrates how to prepare squash for all occasions, including acorn squash soufflé.

Squash with Chef Georges Laurier

Chef Tim McRoberts works with pork in all its shapes and sizes. He builds succulent dishes such as pork scallopini and Sichuan pork ribs.

Pork with Chef Tim McRoberts

Chef Neb Bell will tempt your sweet tooth with hazelnut caramels, chocolate truffles and marzipan fruit.

Candy with Chef Ned Bell

Mini crab cakes with roasted red pepper sauce; mango shrimp salad spring roll cups; capicolla and asiago pinwheels.

Appetizers with Chef Michael Bonacini

Chef Rene Rodriguez brings out the best in mushrooms with dishes such as mushroom and chèvre tart or how about cheese and red pepper and mushroom strata to tantalize your taste buds.

Mushrooms with Chef Rene Rodriguez

From breakfast to desserts Chef Caroline McCann-Bizjak creates inspirational dishes with fruit including cranberry eggs benedict and a cold honeydew & mint soup in a cantaloupe shell.

Fruit with Chef Caroline McCann-Bizjak

Chef Georges Laurier embarks on a chicken crusade designing fabulous new dishes. Chef entices us with kolbasa sausage stuffed chicken legs with sweet compote a baked chicken casserole with an apples potato crust and more.

Chicken with Chef Georges Laurier

Chef Tim McRoberts tempts the carnivore in all of us; learn some great techniques and recipes for beef.

Beef with Chef Tim McRoberts

Explore classic ways to prepare lamb with Chef Ned Bell. He elevates your imagination and creates incredible meals such as lamb in a fennel coconut sauce and a crown roast of lamb that is served with mustard rub and a shallot and mint sauce.

Lamb with Chef Ned Bell

Chef Michael Bonacini is inspirational as he prepares gorgeous delectable desserts such as rhubarb and anise hyssop custard, pear and blue cheese strudel, grilled pineapple with a gingERS-lime mascarpone mousse and more.

Desserts with Chef Michael Bonacini

Discover alternative ways to create salads with Chef Georges Laurier. Seafood salad in martini glasses or Asian beef salads in umbrellas are not only delicious, but beautiful as well.

Salads no Greens with Chef Georges Laurier

Chef Caroline McCann-Bizjak adds her special touch to shellfish; including crab & shrimp soufflé.

Shellfish with Chef Caroline McCann-Bizjak

Pancetta wrapped salmon with a red wine butter sauce; seafood brochettes with tomato-basil champagne cream sauce.

Wine with Chef Tim McRoberts

From baked to mashed, Chef Ned Bell takes the potato to new heights. He builds beautiful delicious layered napoleons, sweet potato pie and a scalloped potato dish that's out of this world.

Potatoes with Chef Ned Bell

Chef Michael Bonacini is full of great culinary ideas and techniques. Chef dazzles and amazes as he demonstrates how to tea smoke a duck, grill quail and much, much more.

Game Birds with Chef Michael Bonacini

Candy's not just for kids. Chef Georges Laurier demonstrates the tricky techniques to making hard maple taffy and the perfect sponge candy. They will inspire you to give it a whirl!

Candy with Chef Georges Laurier

Chef Caroline McCann-Bizjak demystifies the art of cooking with lamb. Chef prepares stuffed breast of lamb, glazed and crusted racks, beautiful braised shanks and more.

Lamb with Chef Caroline McCann-Bizjak

Want to give your veggies a face lift? Try out Chef Tim McRoberts new recipes for beet custards, vegetable and ricotta stuffed cabbage rolls and a root vegetable puree with a pecan honey crust. Veggies have never looked so good.

Veggies with Chef Tim McRoberts

Chocolate is better than....almost anything! Chef Ned Bell creates two delicate and delicious decadent dishes that ooze with chocolate. These recipes will win you the gold medal with anyone and everyone you serve it to.

Chocolate with Chef Ned Bell

Chef Michael Bonacini dresses up chicken in so many ways. First he bones, stuffs, roasts and fries a whole bird. And if that isn't amazing enough, chef continues create more moist and flavourful dishes with our favourite bird.

Chicken with Chef Michael Bonacini

Chef Caroline McCann-Bizjak knows how to get creative with hors d'oeuvres. She demonstrates how to create artful packages bursting with flavour using meat, fish, veggies, and puff pastry.

Hors D'oeuvres with Chef Caroline McCann-Bizjak

Cheese please! Chef Michael Bonacini takes you on a culinary adventure of cheese influenced dishes. Chef makes outstanding dishes including beef fillet with gorgonzola cheese and funky parmesan soufflé.

Cheese with Chef Michael Bonacini

Chef Caroline McCann-Bizjak reveals her secrets to cooking small fish, large fish, but always whole fish.

Fish with Chef Caroline McCann-Bizjak

Eggs are a perfect beginning for so many recipes and meals; Chef-host Katie Ardington is happy to "whisk" us along through a few of her favourites!

Egg Episode with Chef Katie Ardington

Join our host, Chef Natalia Machado as she introduces us to her favourite techniques for using a wide variety of versatile, savoury tomatoes.

Tomato Episode with Chef Natalia Machado

Chef-host Craig Wong is our duck sherpa in this well-travelled episode of Cook Like a Chef... first stop? Peking Duck!

Duck Episode with Chef Craig Wong

In this episode, Chef Derek Dammann demonstrates talent and skills in demystifying the potato, using tons of terrific techniques...

Potato Episode with Chef Derek Dammann

Skilled Chef Katie Ardington is excited to introduce her favourite fish, striped sea bass, in this fabulous voyage through the 7 seas of seafood cookery.

White Fish Episode with Chef Katie Ardington

Chef-host Natalia Machado loves chicken, and who doesn't? Chicken is enjoyed around the world for good reason; it is versatile and reliably delicious!

Chicken Episode with Chef Natalia Machado

Salad is a wonderful addition to any meal, and sometimes even a meal on its own... today, the talented Chef Craig Wong shares several of his superior salad ideas.

Salad Episode with Chef Craig Wong

Snout to tail cooking is Chef Derek Dammann's specialty, in this episode celebrating pork, he cooks everything but the squeal!

Cook Like a Chef

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