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Episodes

SEASON TWO:

EPISODIC SUMMARIES

Episode # 2040 - Grains with Michael Bonacini Chef Michael Bonacini exposes great new ideas on how to create some delicious and imaginative dishes using grains of various shapes & sizes.

Episode # 2041 - Desserts with Elizabeth Manville 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.

Episode # 2042- Peppers with Ned Bell 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.

Episode # 2043 - Fowl with Michael Allemeier Chef Michael Allemeier explores the techniques to cooking, carving, barding and stuffing four different birds in the fowl family.

Episode # 2044 - Seafood with Caroline McCann-Bizjak Chef Caroline McCann-Bizjak explores the treasures of the sea. She gives some great tips and techniques to cooking with different kinds of seafood

Episode # 2045 - Cheese with Georges Laurier Chef Georges Laurier shares his passion for cheese and demonstrates some great ways to create your own masterpieces.

Episode # 2046 - Poultry with Tim McRoberts 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.

Episode # 2047 - Pasta with Michael Bonacini Chef Michael Bonacini grew up in an Italian household where secrets to great fresh pasta have been passed down through the generations. In this episode Chef shares some of his grandmothers recipes with his own masterful techniques.

Episode # 2048 - Pork with Elizabeth Manville 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.

Episode # 2049 - Herbs with Ned Bell 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.

Episode # 2050 - Nuts & Seeds with Michael Allemeier Nothing adds a punch of flavour and protein to a meal like nuts & seeds. Chef Michael Allemeier let’s us in on some great techniques & recipes for cooking with these crunchy treats.

Episode # 2051 - Veggies with Caroline McCann-Bizjak There are so many wonderful vegetables that are overlooked when cooking everyday meals. Chef Caroline McCann-Bizjak looks beyond broccoli & carrots and demystifies the art of cooking with some of the more unique vegetables available on the market.

Episode # 2052 - Garlic with Georges Laurier 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.

Episode # 2053 - Sugar with Tim McRoberts 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.

Episode # 2054 - Sauces with Michael Bonacini A Saucier holds a coveted position of envy in a professional kitchen. Chef Michael Bonacini let’s us in on some of his secrets to some great sauces.

Episodes # 2055 - Bread with Elizabeth Manville 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.

Episode # 2056 - Coffee & Tea with Ned Bell Think of Coffee as a spice and Tea as an herb. Chef Ned Bell shows us some incredibly delicious & imaginative ways to cook with our favourite forms of caffeine.

Episode # 2057 - Beans with Michael Allemeier 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.

Episode # 2058 - Veal with Caroline McCann-Bizjak Chef Caroline McCann-Bizjak demonstrates how to create chef caliber meals using tender delicious veal.

Episode # 2059 - Soups with Georges Laurier 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.

Episode # 2060 - Fish with Tim McRoberts Who better to handle fish than a chef who lives on an island surrounded by sea water! Chef Tim McRoberts passes on his knowledge on how to create sweet & succulent fish to dishes.

Episode # 2061 - Flans & Custards with Michael Bonacini Chef Michael Bonacini shows us the first grade techniques behind creating beautiful sweet & savory custards & flans.

Episode # 2062 - Salads & Dressings with Elizabeth Manville Not all salads have to be green. Chef Elizabeth Manville shows us the techniques and recipes to creating a salad dressed to the nines.

Episode # 2063 - Poultry with Ned Bell 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.

Episode # 2064 - Sauces with Michael Allemeier 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.

Episode # 2065 - Pasta with Caroline McCann - Bizjak Chef Caroline McCann-Bizjak shows us the techniques behind making delicious Italian pasta with a flare of French-Canadian culinary flavours.

Episode #2066 - Ground Meats with Georges Laurier A burger is never just a burger when a master chef gets involved. Chef Georges Laurier shows us some fascinating techniques & recipes for cooking with ground meats.

Episode # 2067 - Chutneys, mustards & Salsas with Tim McRoberts Chef Tim McRoberts demonstrates the techniques behind creating delicious & exotic chutney’s, mustards & salsa’s to accompany almost any dish.

Episode# 2068 - Beef with Michael Bonacini There is more to beef than a great steak. In this episode Chef Michael Bonacini works his magic on four different cuts of beef served up chef style.

Episode # 2069 - Shellfish with Elizabeth Manville 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.

Episode # 2070 - Vegetables with Ned Bell 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.

Episode # 2071 - Desserts (not Baked) with Michael Allemeier 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.

Episode # 2072 - Starches with Caroline McCann-Bizjak A starch as a side dish can be as exciting as any main event on the plate. Chef Caroline McCann-Bizjak creates beautiful and delicious starches designed to please both the eye and the palette.

Episode # 2073 - Lamb with Georges Laurier 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.

Episode # 2074 - Herbs with Tim McRoberts Nothing says freshness like the aroma of sweet fresh herbs. Chef Tim McRoberts creates everything from appetizers to desserts using delicious clean aromatic plants.

Episode # 2075 - Poultry with Michael Bonacini Chef Michael Bonacini treats us to some incredible unique poultry dishes made with the flare and panache of a world-class chef.

Episode # 2076 - Game with Michael Allemeier 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.

Episode # 2077 - Lobster with Caroline McCann-Bizjak Chef Caroline McCann-Bizjak answers all your questions about how to cook up a live lobster and make a succulent meal you will never forget.

Episode # 2078 - Chocolate with Georges Laurier 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.