Description:
Your source for videos all about food, drinks, recipes, and kitchen gear.
Contents:
Chef Tawfik Shehata Part 1
 Part 1: We sit down with Tawfik and get inside what makes him a Chef.
Creekside Estate Winery Part 3
 Part 3: Ange from www.iyellowwineclub.com spent an afternoon at Creekside Etsate Winery in Niagara region. She met up with winemaker Craig McDonald, they talked about the state of winemaking in Niagara and why they are using screwcap closures.
Tea Growing Regions Part 3
 Part 3: Le Gourmet TV stopped by The Tea Emporium in Toronto to get an overview of where tea is grown. This time Japan.
Jack Daniel's Tour Part 4
 Part 4: We went down to Lynchburg to tour the Jack Daniel Distillery with guide 'Goose'. In this installment we watch as 140º proof whiskey drips through the charcoal mellowing process; Goose lets us know what this adds to the end flavour.
Arroz con Pollo
 Chicken, veg, rice & beer... a whole meal in one dish! What else do you need?
Strawberries and Blue Cheese
 Strawberries and Blue Cheese??? Really??? Yes! The flavours are great together, Julie and Luke show you how.
'Green Wine" Henry of Pelham
 Ange from iYellowwineclub.com, sits down with Paul DeCampo from Henry of Pelham Family Estates. They discuss the importance of land stewardship when producing top quality wines.
Tea Growing Regions Part 2
 Part 2: Le Gourmet TV stopped by The Tea Emporium in Toronto to get an overview of where tea is grown.
Creekside Estate Winery 2
 Part 2: Ange from www.iyellowwineclub.com spent an afternoon at Creekside Etsate Winery in Niagara region. She met up with winemaker Craig McDonald, and they talked about what is going on in the vineyard for spring / summer 2008.
Savoury Cheese Custard
 Cheese Custard? Crustless Quiche?
Make this simple appetizer in ramekins as a special treat for each of your guests.
Jack Daniel's Tour Part 3
 Part 3: We went down to Lynchburg to tour the Jack Daniel Distillery with guide 'Goose'. In this installment we get inside the fermentation room, and see raw whiskey coming off the stills
Spatchcocking A Chicken
 Spatchcocking a bird is more than just cutting out the backbone to butterfly and lay flat. Dave Meli from The Healthy Butcher in Toronto shows us how to do it right.
Rosenborg Product Line
 Julie from Le Gourmet TV & meets up with Luke from Rosenborg in the LCBO Events Kitchen.
They explore the wide range of Rosenborg Danish blue cheese available on store shelves, and get ready to prepare a couple of simple and tasty recipes
Trussing a Chicken
 Trussing a bird to prepare it for cooking is relatively easy once you see it done right. Dave Meli from The Healthy Butcher in Toronto, gives us teh straight goods.
Jack Daniel's Tour Part 2
 Part 2: We went down to Lynchburg to tour the Jack Daniel Distillery with guide 'Goose'. In this installment we visit the cave where the water comes from, and Jack's old office for a little family history.
Citrus Pickled Red Onion
 This is a great side dish / condiment to serve with almost anything... but it does go best with Central and Latin American dishes.
Creekside Estate winery
 Part 1: Ange from www.iyellowwineclub.com spent an afternoon at Creekside Etsate Winery in Niagara region. She met up with winemaker Craig McDonald, and they talked about what is going on in the vineyard for spring / summer 2008, why they are putting
Intro to Danish Blue Cheese
 Julie from Le Gourmet TV & meets up with Luke from Rosenborg in the LCBO Events Kitchen.
They trace the origins of Danish Blue cheese, explore the wide range of blue cheese available on store shelves, and prepare a couple of simple and tasty recipes
Tea Growing Regions Part 1
 Part 1: Le Gourmet TV stopped by The Tea Emporium in Toronto to get an overview of where tea is grown. First up we learn about Frank Weber and his history with tea.
Starting a Charcoal BBQ
 Intimidated by Charcoal? Here's a tip on starting a charcoal BBQ.
Choosing Pots & Pans
 Trying to choose the right set of Pots & Pans for your Kitchen? It’s not easy; the range of pots and pans is huge with materials varying from stainless steel, cast iron, aluminum and copper.
So how do you decide on the right type of cookware for you
Pt 2: In the Peller Barrel Cellar
 Part 2: Ange & Lawrence talk barrels and aging wine in the barrel cellar at Peller Estates Winery in Niagara Ontario.
Oprah Cookbook Review
 We review the new cookbook from O, The Oprah Magazine.
This cookbook offers something for everyone--and for all types of occasions, whether you're preparing a feast or looking for a simple dish to satisfy a craving.
Jack Daniel's Tour Part 1
 Part 1: We went down to Lynchburg to tour the Jack Daniel Distillery with guide 'Goose'. In the first installment we learn about making the charcoal that is used to make JD so mellow.
Making Pizza
 Need some tips and ideas for home made pizza? This is the place to look.
Chef Series: Part 2 Jason Parsons
 Part 2: We sit down with Jason Parsons, Executive Chef at Peller Estates Winery, we ask about cooking with the great wines available to him and the challeges of only using local produce.
Bud Break in the vineyard
 Matt Speck from Henry Of Pelham talks about bud break, and how important last years weather is to this years crop.
Jason Parsons Cooks!
 Jason Parsons from Peller Estates Winery cooks his version of Eggs Benedict... except there are no eggs. There are however scallops, caviar and truffles.
Pizza Dough
 Looking for a great thin crust pizza dough? Here it is.
Beer Can Chicken
 Who doesn't love Beer Can Chicken? Le Gourmet TV takes this standard backyard technique, but uses the Poultry Pal.
Grafting & Root Stock
 Matt from Henry of Pelham Family Estate discusses root stock and why they choose to graft their vines onto particular varieties.
In the Peller Barrel Cellar
 Ange & Lawrence talk barrels and aging wine in the barrel cellar at Peller Estates Winery in Niagara Ontario.
De-Hilling, Springtime in the vineyard
 Matthew Speck from Henry of Pelham Family Estates in Niagara, talks to us about de-hilling and the importance of spring vineyard maintenance.
Chef Series: Jason Parsons
 We sit down with Jason Parsons, Executive Chef at Peller Estates Winery, we ask about cooking with the great wines available to him and the challeges of only using local produce.
Tasting with Jimmy Part 1.
 Part 1: We sit down with Jimmy Bedford, master distiller for Jack Daniel's, and talk about the range of products, the process, and what we can taste.
African Beans - Kenya Part 1
 We continue with Derek from Merchants of Green Coffee; this time: Kenyan beans.
Peller Estates Part 1
 Ange hangs out in the spring sunshine with the winemaker from Peller Estates in Niagara.
They talk about the vineyard, what to expect from last years vintage and how he came to the wine industry.
Peller Estates Part 2
 Part 2: Ange hangs out in the spring sunshine with the winemaker from Peller Estates in Niagara.
They talk about the vineyard, what to expect from last years vintage and how he came to the wine industry.
JD Buttermilk sauce
 Looking for a great sauce to pour over squares, cake, or ice cream? Well give this one a try.
Town Square Chess Squares
 Recently we had lunch at Miss Mary Bobo's boarding house in Lynchburg Tennessee. These squares were on the menu for lunch, and we just couldn't get enough.
Tying Vines
 Daniel Speck from Henry of Pelham, gives us an introduction to some of the work that happens around the vineyard every spring. This time we look at the how's and why's of vine tying.
Vineyard Pruning
 Daniel Speck from Henry of Pelham, gives us an introduction to some of the work that happens around the vineyard every spring.
Hot Cross Buns Part 1
 Part 1. These Hot Cross Buns are a perennial springtime / Easter favourite around our house, not difficult to make with great results.
Hot Cross Buns Part 2
 Part 2: These Hot Cross Buns are a perennial springtime / Easter favourite around our house, not difficult to make with great results.
Cheesecake Flan
 Glen makes this Cheesecake Flan recipe from Ingrid Hoffman's new cookbook 'Simply Delicioso'
Pie in Cups
 After realising that all the pie plates are gone, Glen decides to make individual pies in coffee cups for the guests at a recent diner party.
Pumpkin Pie Part 1
 So this is my favourite pumpkin pie recipe. You can use pumpkin, butternut squash, acorn squash or a mix of all three..
Pumpkin Pie Part 2
 Part 2: So this is my favourite pumpkin pie recipe. You can use pumpkin, butternut squash, acorn squash or a mix of all three...
Rolling Pie Dough & Pastry
 Now that you have made the pie pastry you need to roll it out. Not as hard as you might think; watch Glen who is just a regular cook take a stab.
Pie pastry two ways, part 1
 Part 1: Glen tackles pie pastry using the 3-2-1 method, but two different ways with slight varaitions.
Pie pastry two ways part 2
 Part 2: Glen tackles pie pastry using the 3-2-1 method, but two different ways with slight variations.
Panettone Part 1
 The holiday season is here... time for Panettone. This bread isn't that hard to make, just follow along with the video recipe.
Panettone Part 2
 The holiday season is here... time for Panettone. This bread isn't that hard to make, just follow along with the video recipe.
Bread Pudding Recipe
 Join Julie in the kitchen to make this bread pudding. Quick, easy, and tasty it makes a great after supper treat.
Basic White Bread Part One
 Don't be afraid of breadmaking... This super easy recipe will introduce the basics of making bread.
Basic White Bread Part Two
 Don't be afraid of breadmaking... This super easy recipe will introduce the basics of making bread.
Jack Daniel Rib Sauce
 Cooking with Booze helps us out with a BBQ rib sauce using Jack Daniel's old number 7.
Clams & Halibut on the BBQ
 Byron brings out some fish for an afternoon Grill with some friends.
Flank Steak & Chicken Satay Grill
 Byron cooks up some Marinated Flank Steak that he slices thinly for sandwiches. While the steak is cooking, he fires up some chicken satay. Mirella from Beerology.ca stops by with some beer that matches each course.
Intro to Ted Reader
 Ted Reader, Chef & BBQ Guru-- Let's meet the man.
Time to start off the BBQ season, it doesn't matter that there is still snow on the ground or the temp is hovering somewhere below 0º.
Charcoal Grill with Ted Reader
 Time to start off the BBQ season, it doesn't matter that there is still snow on the ground or the temp is hovering somewhere below 0º.
Ted Reader, Chef & BBQ Guru, opens up the charcoal grill and gives us a taste of what's cooking
Gas Grill with Ted Reader
 Time to start off the BBQ season, it doesn't matter that there is still snow on the ground or the temp is hovering somewhere below 0º.
Ted Reader, Chef & BBQ Guru, opens up the gas grill and gives us a taste of what's cooking
Indian Inspired Marinade
 Part of the Grilling & BBQ marinade, sauce, & rubs series. We make an Indian inspired marinade that works perfectly for grilling chicken.
Thai inspired marinade
 We continue to explore BBQ rubs, sauces, and marinades with this spicy Thai inspired marinade. Great on chicken, and shellfish.
Combini Japanese Marinade
 We continue our look at BBQ sauces, marinades and rubs with this Japanese inspired marinade.
Jerk Sauce Part 1
 This kicks off a series on BBQ sauces, marinades, and rubs. Jamaican Jerk Sauce, packs an incredible amount of flavour and maybe a little heat.
Jerk Sauce Part 2
 Part 2: This kicks off a series on BBQ sauces, marinades, and rubs. Jamaican Jerk Sauce, packs an incredible amount of flavour and maybe a little heat.
Salmon BBQ with Tropical salsa
 Byron entertains on the patio, with this great salmon and tropical salsa recipe.
Vegan BBQ Pt.1
 Byron cooks up a vegan BBQ, featuring veg kabobs, grilled onions, and sugar coated corn on the cob.
Vegan BBQ Pt.2
 Byron continues grillin' up a vegan storm with Kebabs, Corn, Onions, and fresh squeezed lemon-aid.
Spicy Sugar Rubbed Rib-Eye
 Byron, cooks up an enticing Rib-Eye steak with a spicy dry rub, and a shrimp ap.
Mirella stops by and helps choose beer to match the food.
Spicy Sugar Rubbed Rib-Eye Part 2
 Byron, continues to cook up an enticing Rib-Eye steak with a spicy dry rub, and a shrimp ap.
Mirella stops by and helps choose beer to match the food.
Lamb BBQ Part One
 In Part one Byron is joined by some guests in the backyard to BBQ a leg of Lamb.
Lamb BBQ Part 2
In part 2 Byron and his guests continue to slow cook the leg of lamb over a charcoal fire. Vegetables picked fresh that morning are also grilled for the meal
Pairing tips for beer & bbq
 Mirella talks us through some flavour profiles and give pairing tips for a couple of beer styles.
Deboning a leg of lamb Part One
 Byron takes a trip to the Healthy Butcher in Toronto to pick up a leg of lamb for a BBQ. Paul show us how to prep, and de-bone the leg.
Deboning a leg of lamb Part Two
 Byron takes a trip to the Healthy Butcher in Toronto to pick up a leg of lamb for a BBQ. Paul show us how to prep, de-bone, and tie the leg the leg.
Deboning a leg of lamb Part Three
 Bryon and Paul continue to debone the leg of lamb, and then tie it back up ready for the grill.
Hops
 Part 1: Mirella from Beerology.ca talks to us about hops types and how these relate to beer flavour.
This multi part series on beer & beer ingredients was filmed at the Victory Cafe in Toronto.
Malt types pt 3
 Part 3: Mirella from Beerology.ca talks to us about malt types and how these relate to beer flavour.
This multi part series on beer & beer ingredients was filmed at the Victory Cafe in Toronto.
Malt types part 2
 Part 2: Mirella from Beerology.ca talks to us about malt types and how these relate to beer flavour.
This multi part series on beer & beer ingredients was filmed at the Victory Cafe in Toronto.
Malt types Part 1
 Part 1: Mirella from Beerology.ca talks to us about malt types and how these relate to beer flavour.
This multi part series on beer & beer ingredients was filmed at the Victory Cafe in Toronto.
Pt 3. Lager & Ale
 Part 3: Mirella from Beerology.ca walks us through Lagers & Ales and how to match these to food.
This multi part series on beer & beer ingredients was filmed at the Victory Cafe in Toronto.
Pt 2: Matching Lager & Ale
 Part 2: Mirella from Beerology.ca walks us through Lagers & Ales and how to match these to food.
This multi part series on beer & beer ingredients was filmed at the Victory Cafe in Toronto.
Matching Lager & Ale
 Mirella from Beerology.ca walks us through Lagers & Ales and how to match these to food.
This multi part series on beer & beer ingredients was filmed at the Victory Cafe in Toronto.
Neustadt Lager Part 1
 Neustadt Lager Part 1: Mirella meets with Andy Stimson, brewer and owner of Neustadt Springs Brewery. They taste and discuss the Lager deep in the underground caverns beneath the brewery.
Neustadt Brewery: Lager Part 2
 Neustadt Lager Part 2: Mirella meets with Andy Stimson, brewer and owner of Neustadt Springs Brewery. They taste and discuss the Lager deep in the underground caverns beneath the brewery.
Neustadt Brewery: Scottish Ale Tasting
 Scottish Ale. Mirella meets with Andy Stimson, brewer and owner of Neustadt Springs Brewery. They taste the Scottish Ale deep in the underground caverns beneath the brewery.
10W30 @ Neustadt brewery
 10W30. Mirella meets with Andy Stimson, brewer and owner of Neustadt Springs Brewery. They taste the Scottish Ale deep in the underground caverns beneath the brewery.
Beer Tasting: Nutcracker @ Black Oak Breweries
 Mirella and the boys from Black Oak Brewing in Oakville Ontario taste thier Nutcracker Seasonal beer, and discuss the flavour profile.
Beer Tasting: Pale Ale @ Black Oak Breweries
 Mirella and the boys from Black Oak Brewing in Oakville Ontario taste thier Pale Ale, and discuss the flavour profile.
Beer Tasting: Nut Brown @ Black Oak
 Mirella and the boys from Black Oak Brewing in Oakville Ontario taste thier Nut Brown, and discuss the flavour profile.
Barrel Aged Beer
 Mirella talks to the guys at Black Oak Brewery about barrel aging beer.
Part 1. Cameron's Brewing
 Part 1. Mirella sits down with Jason Britton at Cameron's Brewing and they taste through the line-up. First Up - Cameron's Lager.
Part 2: Cameron's Brewing
 Part 2. Mirella sits down with Jason Britton at Cameron's Brewing and they taste through the line-up. In this segment: Cream Ale.
Part 3. Cameron's Brewing
 Part 3. Mirella sits down with Jason Britton at Cameron's Brewing and they taste through the line-up. In this segment: Auburn Ale
Part 4 Cameron's Brewing
 Part 4. Mirella sits down with Jason Britton at Cameron's Brewing and they taste through the line-up. In this segment: 266 Dark
Ivanhoe Cheese & Beer
 Mirella stops by the Ivanhoe cheese booth at the Gourmet Food & Wine Show in Toronto, and pairs one of their cheeses with beer.
Belgian Beer, Part 1
 Mirella sits down with Peter Lopaty from Esprit Agencies to talk about Belgian Beer, what's hot, new, and how the marketplace for imported beer has changed.
Belgian Beer Part 2
 Part 2: Mirella sits down with Peter Lopaty from Esprit Agencies to talk about Belgian Beer, what's hot, new, and how the marketplace for imported beer has changed.
An intro to Negra Modelo.
 Mirella Amato chats with Susanne Morphet, product rep for Negra Modelo, about the brands launch in Canada. They discuss the beers flavour profile, and possible food matches.
Brewing 101 Mill Street Part One
 Brewmaster Joel Manning from Mill Street Brewing in Toronto, walks Mirella through the brewing process. We start to learn about Malted barlely and the first steps towards creating a great beer.
Brewing 101 Mill Street Part Two
 Brewmaster Joel Manning from Mill Street Brewing in Toronto, walks Mirella through the brewing process. We learn about Malted barlely and Maltsters and the steps to creating a great beer.
Brewing 101 Part 3 Mill Street
 Brewmaster Joel Manning from Mill Street Brewing in Toronto, walks Mirella through the brewing process. We learn more about Malted barley and the final steps towards creating a great beer.
Brewing 101 Part 4 Mill Street
 Brewmaster Joel Manning from Mill Street Brewing in Toronto, walks Mirella through the brewing process. We learn about Hops, Yeast and the final steps towards creating a great beer.
Beer Tasting: Stock Ale @ Mill Street
 Mirella and Mill Street Brewmaster Joel Manning taste and talk about the flavour profile of Stock Ale.
Water hardness in the brewing process is covered, and if this beer would go well with shellfish.
Beer Tasting: Organic @ Mill Street
 Mirella and Mill Street Brewmaster Joel Manning taste and discuss the flavour profile of this beer made only with Organic ingredients.
Beer Tasting: Belgian Wit @ Mill Street Pt.1
 Mirella and brewmaster Joel Manning taste and talk about mill Street's Belgian Wit beer, and wheat beer in general. This is the Champaign of beer.
Beer Tasting: Belgian Wit @Mill Street Pt.2
 Mirella and brewmaster Joel Manning taste and talk about mill Street's Belgian Wit beer, and wheat beer in general. This is the Champaign of beer.
Wild Rose Brewery, Calgary
 We visit the Wild Rose brewery in Calgary Alberta, and discus the difficulties and pay-offs of running a micro brewery in Canada's west.
Tasting at Wild Rose
 We take some timem to taste some of what is on tap at Wild Rose Brewery in Calgary Alberta
Innis & Gunn Cask aged ale
 We take some time at the 'Whisky Live' show in Toronto to learn about this really tasty beer from Scotland.
Cheese: Behind the counter faves
 Julia Rogers talks to the guys behind the counter at the Provincial Fine Foods store "About Cheese". We find out what the cheese - monger would suggest for different occasions.
Cheese Types Part 1: Fresh Cheeses
 Cheese Types Part 1: Fresh Cheeses.
Julia Rogers walks us through the cheese families. First up Fresh Cheeses - Filmed at 'About Cheese' in Toronto
Cheese Types Part 2.
 Cheese Types Part 2: More on Fresh Cheeses.
Julia Rogers walks us through the cheese families. First up Fresh Cheeses - Filmed at 'About Cheese' in Toronto
Surface Ripened Cheese
 Julia tackles another family of cheeses at p
'Provincial Fine Foods', this time surface ripened cheese.
The Blues
 Julia walks us through the family of cheese that encompases the blues.
Fromagerie La Station Part 1.
 Julia travels to the eastern tonwships of Quebec Canada, and visits with this farmhouse fromagerie.
Fromagerie La Station Part 2
 We take a tour of this Farmhouse cheese manufacturer in rural Quebec, and learn about the cheeses that they produce.
Tasting At Fromagerie La Station Part 1.
 Julia leads us through a tatsing of some of the cheeses at Fromagerie La Station in Quebec.
Tasting 'Alfred' @ Fromagerie La Station
 Julia leads us through a tasting of the 'Alfred' cheese at Fromagerie La Station in rural Quebec. This farmhouse cheese is made from raw cow milk.
Tasting at Fromagerie La Station Part 3
 Julia leads us through a tatsing of some of the cheeses at Fromagerie La Station in Quebec.
Fifth Town Cheese Pt.1
 Petra Cooper of Fifth Town Cheese, lets us in on building a brand new artisinal cheese operation in Prince Edward County.
Fifth Town Cheese Pt> Two
 We continue our talk about this new cheese manufacturer.
Cheese & Wine at Volo Pt. 1
 Julia & Tonia cook up a cheese & wine pairing challenge at Bar Volo. Flavour profiles for both are discussed, and ways to make them work together.
Cheese & Wine at Volo Pt.2
 Our group get down to the task of tasting wine & Cheese combos to see what works best
Cheese & Wine at Volo Pt.3
 Julia & Tonia do a wrap up on the art & science of cheese and wine pairing. Each gives their faves from the samples on offer in this episode.
Leslieville Cheese Market Part One
 Julie takes a trip to the Leslieville Cheese Market and checks out some cheeses.
Leslieville Cheese Market Part Two
 Julie takes a trip to the Leslieville Cheese Market and checks out some cheeses.
Chef Conville
 We take a look at Taste, the restaurant inside the Seattle Art Museum. Get a close up look at Chef Conville.
Cooking with TASTE @ SAM
 Chef Conville from TASTE takes us into the kitchen for a seasonal dish that is incredibly rich.
We take a look at Taste, the restaurant inside the Seattle Art Museum.
Taste @ SAM
 We take a look at Taste, the restaurant inside the Seattle Art Museum.
Leslie Steh, Executive Pastry Chef
 Leslie Steh, Executive Pastry Chef of Petit-Four, Four, & Far Niente in Toronto, talks about starting out and takes us into the kitchen to prepare on of her signature 'shots'
Chef Gordon Mackie
 We visit Chef Gordon Mackie at Far Niente Restaurant in Toronto; where we sit down and talk to him about being a chef, and he cooks us a lobster pot pie.
BOKA Seattle
 Exec Chef Angie Roberts talks to us about cooking in Seattle, and how she tries to bridge the gap between farmer and restaurant.
Cooking @ BOKA Seattle
 Exec Chef Angie Roberts takes us into the kitchen to whip up a Citrus Crab Salad.
Cooking @Boom Noodle
 Chef Jonathan Hunt takes us into the kitchen and cooks 10 Grain Rice Cakes from the Boom Noodle Menu.
Boom Noodle is named for the popular Japanese catchphrase 'my boom', which means my current obsession.
Boom Noodle Part 1.
 Part 1. Named for the popular Japanese catchphrase ¿my boom,¿ which means ¿my current obsession,¿ Boom Noodle breathes a modern interpretation of rural Japan into the mix of distinctive eateries on 12th Avenue¿s restaurant row
Boom Noodle Part 2
 Part 2. Chef Jonathan Hunt walks us through choosing the menu at Boom Noodle. Named for the popular Japanese catchphrase 'my boom', which means my current obsession.
Boom Noodle Part 3
Part 3. Chef Jonathan Hunt talks about his early years as a chef. Boom Noodle is named for the popular Japanese catchphrase 'my boom', which means my current obsession.
Boom Noodle Part 4.
 Executive Chef Jonathan Hunt talks about being the executive chef in his own restaurant, and the challenges that brings.
Named for the popular Japanese catchphrase ¿my boom,¿ which means ¿my current obsession,¿ Boom Noodle breathes a modern interpret
Boom Noodle Part 5
 Part 5. Chef Jonathan Hunt talks about cooking in Seattle and the Pacific Northwest.
Boom Noodle is named for the popular Japanese catchphrase 'my boom', which means my current obsession.
Chef Series Claudio Aprile Part 1
 In the first of the chef series we meet with Claudio Aprile, Chef and owner of 'Colborne Lane Restaurant & Bar'. One of Canada's top ten new restaurants of 2007 in enRoute magazine.
We find out about Claudio and his early career.
Chef Series: Claudio Aprile, Colborne Lane Restaurant Part 2
 In part 2 Claudio discusses his influences, his aproach to food, and restaurants.
Part 3. Claudio Aprile; Chef Story
 In Part 3 Claudio talks about his influences, and the time he spent at elBulli.
Claudio Aprile; Part 4
 We continue our discussion with Claudio Aprile, chef at 'Colborne Lane' in Toronto.
Chef Series: Chris Thorne at Karuchie
 We visit with Chris Thorn of Karuchie in Toronto, and find out how he chose the name of his restaurant, and what sent him down the road to become a chef.
Chef Stories: Chris Thorn Part 2
 We continue with Chris Thorn, Chef / Owner of Karuchie in Toronto, and learn about his influences in the kitchen.
Chef Series: Chris Thorn Part 3
 Part 3. We talk to Chris about food he would love to have on the menu, the role of critics, and what's next on his culinary plate.
Chef Stories: Part 1, Cooking with Chris Thorn
 Part 1. Chris gets into the kitchen and prepares this great fish & stew dish from his menu.
Chef Stories: Part 2, Cooking with Chris Thorn
 Part 2. Chris gets into the kitchen and prepares this great fish & stew dish from his menu.
African Coffee: Kenya Part 2
 Kenya Part 2: We continue with Derek from Merchants of Green Coffee; this time: we taste the Kenyan beans.
Ethiopian Coffee Beans Pt.1
 Derek from Merchants of Green Coffee starts us off with Ethiopian coffee beans, as we start a tour of world producing nations.
Ethiopian Coffee Pt 2
 Part 2. Derek from Merchants of Green Coffee starts us off with Ethiopian coffee beans, as we start a tour of world producing nations.
The Clover Coffee Machine
 Recently we travelled to Seattle, on the hunt for the next big thing in coffee... Well we found it; the ¿Clover¿. This little machine brews one cup at a time, and uses the latest technology to bring the best out of every bean
Brewing with Clover
 Brewing a fantastic cup of coffee with the Clover Coffee Machine
Home Roasting Part 1.
 Derek at Merchants of Green Coffee, shows us how easy it is to roast your own green coffee beans right at home.
Home Roasting Part 2
 Derek at Merchants of Green Coffee, finishes showing us how easy it is to roast your own green coffee beans right at home.
Coffee! Introduction to Green Beans Part 1
 Part 1. Le Gourmet TV meets with Derek at 'Merchants of Green' in Toronto to discuss coffee, green beans, and how mass market coffee gets to your cup. Get ready to explore a whole new world.
Coffee! Part 2, an introduction.
 Have you had a fresh cup of coffee lately? Do you know when your coffee was roasted? How does the coffee get to your cup...These answers and more with Le Gourmet TV & Derek from Merchants of Green Coffee.
Coffee Part 3 an introduction
 Part 3: Have you had a fresh cup of coffee lately? Do you know when your coffee was roasted? How does the coffee get to your cup...These answers and more with Le Gourmet TV & Derek from Merchants of Green Coffee.
Coffee Part 4: An introduction
 Part 4: Have you had a fresh cup of coffee lately? Do you know when your coffee was roasted? How does the coffee get to your cup...These answers and more with Le Gourmet TV & Derek from Merchants of Green Coffee.
Beans, Ham, & Greens Soup
 A little something we picked up at ‘Miss Mary Bobo’s’ boarding house in Lynchburg Tennessee. This has everything you want in a down home soup, and it’s super easy to prepare.
Yorkshire Pudding
 There are two ‘tricks’ to really great Yorkshire Puddings; mixing the batter fully and a really hot pan to start them cooking.
Braised Short Ribs
 Slowly braising these short ribs in wine, coffee, and chile pepper brings a flavour that will just wow you.
Cauliflower Purée
 A laughably simple side dish recipe, that packs some great flavour. This simple dish goes great with roasted meats, and stews.
Mussels Provincial Part 1.
 Part 1: Chef Cristian prepares this great recipe fpr Mussels Provicial.
Mussels Provincial Part 2
 Part 2: Chef Cristian prepares this great recipe fpr Mussels Provicial.
Mexican Pulled Pork
 This recipe from Ingrid Hoffmann's cookbook 'Simply Delicioso' is sure to please.
Flemish Stew Part 1.
 This classic Flemish stew recipe is sure to warm you on a cold winters night.
Flemish Stew Part 2.
 This Flemish stew is sure to warm you on a cold winter night.
French Onion Soup Pt. 1
 This is a great recipe for French Onion soup. It takes some time to make it right, but the ingredient list is short.
French Onion Soup Pt. 2
 Part two of this recipe for French Onion Soup
Savor Seattle Tour Pt. 1
 Part 1: Julie takes the Savor Seattle food tour of Pike Place Market, with tour guide Angela Shen. First stop - We learn some of the history behind the Market.
Savor Seattle Tour Pt. 2
 Part 2: Julie takes the Savor Seattle food tour of Pike Place Market, with tour guide Angela Shen. This stop: Market Spice for some tea.
Savor Seattle Tour Pt 3
 Part 3: Julie takes the Savor Seattle food tour of Pike Place Market, with tour guide Angela Shen. This stop: Pike Place Fish
Savor Seattle Tour Part 4
 Part 4: Julie takes the Savor Seattle food tour of Pike Place Market, with tour guide Angela Shen. This stop: Frank's Produce
Savor Seattle Tour Part 5
 Part 5: Julie takes the Savor Seattle food tour of Pike Place Market, with tour guide Angela Shen. This stop: Chukar Cherries
Savor Seattle Tour Pt. 6
 Part 6: Julie takes the Savor Seattle food tour of Pike Place Market, with tour guide Angela Shen. This stop: Beechers Hand Made Cheese.
Savor Seattle Pt. 7
 Part 7: Julie takes the Savor Seattle food tour of Pike Place Market, with tour guide Angela Shen. This stop: Piroshky Piroshky
Sustainable Steaks Pt.1 Blade Steak
 Ryan, The head butcher at 'The Healthy Butcher' on Queen Street in Toronto starts off a series on selecting alternate steaks--> Try something new.
Sustainable Steaks Pt.2 Vacio
 Ryan, The head butcher at 'The Healthy Butcher' on Queen Street in Toronto starts off a series on selecting alternate steaks--> Try something new, This Vacio is a great start.
Sustainable Steaks Pt.3 Skirt Steak
 Ryan Head butcher at 'The Healthy Butcher' in Toronto continues his tour of alternate steak options.
Sustainable Steaks Pt.4 Flat Iron
 Ryan, head butcher at 'The Healthy Butcher' in Toronto continues this series on economical and alternate steaks. Here we talk about the Flat Iron.
Sustainable Steaks Pt.5 Brisket
 Ryan, head butcher at 'The Healthy Butcher' in Toronto continues to show us some alternative steak choices.
Sustainable Steaks Pt.6 Flank Steak
 Ryan from 'The Healthy Butcher' in Torontomoves on to the Flank Steak in this ongoing search for sustainable steaks.
Sustainable Steaks Pt.7 Sirloin Tip
 In our continuation of this series Ryan tackles the Sirloin Tip Steak in the back room at 'The Healthy Butcher' in Toronto.
Sustainable Steaks Pt. 8
 The last of this series at the "Healthy Butcher" in Toronto.
Harvest with Henry Pt.1
 Ange & Paxton the "Wine Enthusiasts" from iYellow Wine Club, spend a day at Henry of Pelham for their annual harvest fest. In part one they learn about the process, some of the history surrounding the winery, and start to pick some grapes.
Harvest with Henry Pt.2
 Ange & Pax finish out the day of harvest at Henry of Pelham with an incredible vineyard lunch provided by Chef Erik Peacock of Wellington Court in St Catharines. They then follow it up with a double vertical tasting of Baco Noir.
Soda Club
 Glen introduces his new favourite piece of kitchen equipment: The Soda Club.
Dutch Ovens Part 1
 Barb Ackerman from 'The Cooks Place' in Toronto walks us through the basics of buying a Dutch Oven. We cover the different materials that they are made from, and basics of care.
Dutch Ovens Part 2
 Part 2: Barb Ackerman from 'The Cooks Place' in Toronto walks us through the basics of buying a Dutch Oven. We cover the different materials that they are made from, and basics of care.
Peppermills: Choosing the right one.
 Part 1. Le Gourmet TV takes some time to talk with Barbara at the Cooks Place about choosing a peppermill.
Part 2: Peppermills, choosing the right one.
 Part 2: Le Gourmet TV takes some time to talk with Barbara at the Cooks Place about choosing a peppermill.
Specialty Knives Part 1.
 We take a look at some knives that you might want to purchase after you get the first three. Carving, pairing, and fish knives are amongst the ones we cover.
Special Knives, Part 2
 We continue our look at knives that have special purposes.
Knife Selection Part 1
 Selecting the perfect knives for your kitchen... Now that we know the first three knives that you should buy, how do you choose what is right for you? Take a look at this video for that extra help you need.
Knife Selection Part 2.
 Part two of two on selecting the right knives for your kitchen.
Choosing Knives; Your first set.
 Need some help with your first set of knives? We ask an expert to guide us in the selection of our first three knives.
Choosing Knives; 'The Steel'
 Don't forget the importance of the steel when buying your new knives. Ceramic or metal, this is a vital part of your kitchen arsenal
Bread & Butter Pickles
 Julie makes a batch of Bread & Butter Pickles, this sweet pickle is a favourite to eat with sandwiches.
Beijing Night Market
 We take a stroll through a night food market in Beijing China, in this first installment of "Roadside Menu".
Intro to Loose Leaf Tea
 We talk to Shabnam at the Tea Emporium in Toronto about the differences between teabags and loose leaf, and also some of the different grades of loose leaf tea.
Explore Loose Leaf Tea Part 1
 Feel intimidated by Loose Leaf Tea? Don't! Shabnam works towards de-mystifying loose leaf tea, and introduces some simple ways to add it to your day
Explore loose leaf tea part 2
 Feel intimidated by Loose Leaf Tea? Don't! In part 2 Shabnam continues to work towards de-mystifying loose leaf tea, and introduces some simple ways to add it to your day.
Brewing the perfect cup of Tea
 Shabnam from The Tea Emporium in Toronto leads us through some tips for brewing the perfect cup of tea.
Brewing the perfect cup of Tea Part 2.
 We continue with oru exploration of brewing the perfect cup of tea with Shabnam at the Tea Emporium
Tasting with Jimmy Part 2
 Part 2: We sit down with Jimmy Bedford, master distiller for Jack Daniel's, and talk about the range of products, the process, and what we can taste.
Tasting with Jimmy Part 3
 Part 3: We sit down with Jimmy Bedford, master distiller for Jack Daniel's, and talk about the range of products, the process, and what we can taste.
#4 Tasting with Jimmy
 Part 4: We sit down with Jimmy Bedford, master distiller for Jack Daniel's, and talk about the range of products, the process, and what we can taste.
Jack Daniel's tour teaser
 Just a little teaser of our tour of teh Jack Daniels distillery.
Woodford Reserve Personal Selection
 Woodford Reserve Personal Selection. Dave talks to us about choosing your own personal barrel of Woodfrod Reserve.
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of t
Woodford Reserve Distillery Tour Pt. 1
 Part 1: Bourbon and the grains that make it.
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Woodford Rsv Tour Pt 2.
 Part 2: Yeast & Fermenting
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Woodford Rsv Part 3.
 Part 3: The Pot Stills
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Woodford Rsv Part 4.
 Part 4: Designing the Pot Stills; form & function.
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Woodford Rsv Part 5
 Part 5: The Oak Barrel; form & function.
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Woodford Rsv Part 6
 Part 6: Into the Barrel House.
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Woodford Rsv Pt. 7
 Part 7: What happens in the Barrel House.
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Woodford Rsv Pt. 8
 Part 8: The Bottling House; We get to taste the Bourbon straight from the Barrel.
Le Gourmet TV drove down to Versailles Kentucky to meet up with Woodford Reserve Distillery manager Dave Sheurich, and take a tour of this historic bourbon distillery.
Tequila Milagro Launch
 Le Gourmet TV sits down with Daniel Schneeweiss of Tequila Milagro during the Canadian Launch of this line of Super Premium Tequila. We discuss the product line, and how Milagro came to be.
Part 2 Tequila Milagro Launch
 Part 2. Le Gourmet TV sits down with Daniel Schneeweiss of Tequila Milagro during the Canadian Launch of this line of Super Premium Tequila. We discuss the product line, and how Milagro came to be.
Part 3: Tequila Milagro Launch
 Part 3. Le Gourmet TV sits down with Daniel Schneeweiss of Tequila Milagro during the Canadian Launch of this line of Super Premium Tequila. We discuss the product line, and how Milagro came to be.
Glenrothes Whisky Quick Sip
 An introduction to Glenrothes Whisky at the Whisky Live Show in Toronto
Woodford Reserve Quick Sip
 Chris Morris, master distiller for Brown-Forman lets us in on the secrets behind the Woodford Reserve a super premium small batch bourbon.
Bowmore Whisky Quick Sip
 At the whisky live show in Toronto we get the inside scoop on Bowmore whisky, and what makes it unique.
Highland Park Quick Sip
 In this 'Quick Sip' we talk about Hoghland Park Whisky. We learn about the island where it is produced, and find out about the flavour profile.
Jack Daniels Single Barrel
 Chris Morris, 'Master Distiller' for Brown-Forman, introduces Jack Daniels Single Barrel. This video was shot at the Toronto stop of "Whisky Live"
Auchentoshan Quick Sip
 We speak with Jimmy Robertson of Morrison Bowmore distillery; we learn a little something about Auchentoshan whisky, and how Jimmy likes to drink his.
Johnnie Walker Blue Label Part 1
 We talk with Jonathan Driver, International Brand Ambassador for Johnnie Walker about Johnnie Walker Blue label 'King George V' Whisky. Part 1 of 3
Johnnie Walker Blue Label Part 2.
 In Part 2 Jonathan Driver from Johnnie Walker talks about packaging, and customer expectations for super premium whiskies in the 21st century.
Part 3: Johnnie Walker Blue King George V
 We continue to learn about This special blend of Whisky
Wisers Whiskey Quick Sip
 In this 'Quick Sip' we talk to Michael Booth, Brand Ambassador for Wiser's Whisky. We talk about Wiser's history in Canada, and the release of "Red Letter Rye"... But only in Canada.
Glenfiddich Solera Master Class
 At the Whisky Live show in Toronto, we sit in on a master class held by Ian Millar of Glenfiddich.
A short interview with Glenfiddich Brand ambassador Ian Mill
 We have a short talk with Ian Millar of Glenfiddich at the Toronto Whisky Live show.
Wine & Chocolate
 Ange from iYellowwineclub.com introduces the ideas behind matching wines with chocolate.
Wine 101: Role of a wine consultant.
 Ange from iYellow Wine Club and Laura from LCBO.com talk about the role of a wine consultant, and how their training can help you teh consumer on your next trip to the LCBO.
Wine 101: Labels
 Ange from iYellow Wine Club and Laura from LCBO.com lead you through the steps of reading wine labels; from the straight forward new world wines to teh somewhat more confusing old world wines.
Wine 101: Classes
 Ange from iYellow Wine Club, and Laura from LCBO.com discuss the different classes and seminars that are on offer every season at the LCBO nearest you.
Wine 101:Red Wine Tasting
 Ange from iYellow Wine Club and Laura from LCBO.com lead you through the steps of tasting Red wine. What you should and shouldn't do, what you should be tasting for, how to get the most taste, and how to draw your own conclusions.
Wine 101: Glassware
 Ange from iYellow Wine Club, and Laura from LCBO.com discuss the different types of glassware available for different wine styles; also how to choose the right glassware and the difference this makes to how you taste.
Wine 101: Tasting White Wine
 Ange from iYellow Wine Club and Laura from LCBO.com lead you through the steps of tasting white wine. What you should and shouldn't do, what you should be tasting for, how to get the most taste, and how to draw your own conclusions.
Shiraz, 3 Bottles, 3 Regions, 1 Grape
 Reds Part 1: 3 Bottles, 3 Regions, 1 Grape. Ange from iYellow Wine Club, and Tony Aspler deconstruct 3 bottles of Shiraz from 3 different regions. In Part 1 they discuss what you might expect from each of these bottles
Shiraz, 3 bottles, 3 Regions, 1 Grape, Part 2
 Reds Part 2: 3 Bottles, 3 Regions, 1 Grape. Ange from iYellow Wine Club, and Tony Aspler deconstruct 3 bottles of |
