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4:58pm MT Friday
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We’ve got the tips to make every dish delish! Each week hear from a different Alberta Kitchen and learn the techniques, tools and ingredients top chefs can’t live without.


Episode 1: The Key To Cooking Duck – Render the Fat

with Chef Paul Shufelt from Workshop Eatery, Edmonton

Bonus Tip: Save the rendered fat and use it to pan fry baby potatoes that have been halved and boiled until just tender. Try fingerling or blue potatoes from your local market.

Episode 2: Turn your barbecue into a DIY smoker

with Chef Ryan O’Flynn from The Guild, Calgary

Bonus tip:  If you want a really thick black crust on your brisket use Cherrywood!

Episode 3: Bold & Bright Beet Soup

Chef Eden Hrabec from Crazyweed, Canmore

Bonus tip: Experiment with flavours in your beet soup. At Crazyweed, Chef Hrabec makes her stock with lemongrass, cilantro, lime zest, coconut cream and curry paste for an Asian kick.

Episode 4: Preserve Your Herbs

Chef Steven Brochu of Chartier in Beaumont

Episode 5: Don’t Waste the Whey!

Chef Lindsay Porter of Woodwork in Edmonton

Bonus tip: If you make your own almond milk, dry out the strained pulp on a baking sheet and you’ve got homemade almond meal.

Episode 6: Making Your Mustard

Chef Shane Chartrand of the River Cree Resort & Casino in Enoch

Bonus tip: Flavour your homemade mustard with herbs and spices to pair it with any dish.

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