Welcome to Food Network Canada

Food Network Canada Online

A word from our sponsors






  • Fresh Start: 6 New Ways to Eat Soup

     new ways to eat soup 

    This past winter has a been a long and treacherous road, and most of us are ready to put it behind us. Thankfully, spring is around the corner and we can all find solace in the fact that the weather will be changing, our attitudes will be altering with it, and we'll be able to put those winter jackets away.

    But, one thing we won't have to put away is our spoons! We here at The Burnt Tongue know that soup can be served all year round and can be exciting and fresh enough to parallel mother nature's new approach to weather. Below we have listed different ideas to keep soup fresh and relevant throughout spring, including 6 of our own recipes!


    Meat-turned-veggie soups:  

    Split Pea and Ginger Soup Recipe  

    Vegetarian Chili Recipe  



    Fruity Gazpacho Recipe  

    Andalusian Gazpacho Recipe  


    Dessert Soups: 

    Chilled Hungarian Cherry Soup Recipe  

    Chilled Peach Soup with Basil  


    You can also remix your favourite classic soups! 

    Classic Chicken Noodle Soup: Even if you have made something a million times, there is always a way to spice things up. Our absolute favourite swap out for noodles in classic chicken noodle soup is tortellini! If we are feeling something a little more lively and aromatic, we give our chicken soup a bit of a Thai twist by swapping out classic herbs with cilantro, adding some heat and possibly coconut milk!

    Classic Tomato: This is another one of those soups that we've eaten and made a number of times. Our new favourite way to eat tomato soup in the spring is to add a citrus twist to it by adding some orange into the mix. The lively citrus flavour gives this classic soup a perfect twist for the spring weather.





    Filed under:
  • 14 Dishes You Can Indulge in After Passover

    Smores Brownies 

    Passover has come and gone…and so have the strict dietary restrictions! If you've been longing for some gluten-filled goodness, then we have the perfect dishes to feed your cravings.

    Here is a list of the most irresistible dishes you can enjoy again!

    1. Smores Brownies 
    2. Mini Croissants 
    3. French Toast Sticks 
    4. Eggs Benedict 
    5. Cheesy Quesadillas 
    6. Banana Bread 
    7. Three Cheese Pasta Bake 
    8. Bruschetta Pizza 
    9. The Ultimate Grilled Cheese Sandwich 
    10. Oatmeal Chocolate Chip Cookies 
    11. French Onion and Mushroom Soup with Mozzarella Gratin 
    12. Spaghetti With Oven-Roasted Tomatoes 
    13. New York Style Cheesecake 
    14. Beef and Vegetable Pot Pies 



    Filed under:
  • Top 5 Alternatives to Traditional Pizza Crust

    Everyone loves pizza, how could you not? If your love for pizza is strong but are looking for an alternative to regular dough, there are many ways to eat the traditional pizza pie while staying health conscious or avoiding an allergy. Here are a couple of options sure to satisfy your craving.


    Pita Pizza Rounds 

    Twice-Baked Pizza Potatoes 

    Mediterranean Tortilla Pizzas 

    Gluten-Free Thin Crust Pizza Dough 

    Baked French Toast Pizza 





    Filed under:
  • 7 Vegetarian Alternatives to Your Favourite Fast Foods

     vegetarian fast food alternatives 

    We're not going to sit here and tell you that fast food doesn't taste good and you should never crave it. That's just not true. Fast food is delicious. And fast! (Go figure.) However, we want to help you take a healthy approach to your favourite fast foods so that you feel as good as that burger tastes. Whether you're already living the meat-free life or not, it's always good to incorporate different protein sources into your diet, like beans and tofu. So put down that takeout menu and check out these 7 delicious vegetarian alternatives to your favourite fast foods. 


    1. Vegetarian Chili Recipe 

    2. Vegetarian Burgers Recipe 

    3. Curried Vegetarian Stew Recipe 

    4. Vegetable Pad Thai Recipe 

    5. General Tso Tofu Recipe 

    6. Bean Burritos with Spanish Rice Recipe 

    7. Portobello Mushroom and Canadian Swiss Pizza Recipe  






    Filed under:
  • Roasted Mushroom Toasts from The Hot Plate

    Roasted Mushroom Toast- The Hot Plate

    Embrace all varieties of fresh spring mushrooms with our Roasted Mushroom Toasts. The simplicity of this recipe allows the natural, earthy flavours of the mushrooms to shine through.

    Prep Time: 10 minutes 

    Cook Time: 30 minutes 

    Total Time: 40 minutes 

    Serves: 4 


    1 lb (500 g) mixed mushrooms, such as cremini, button and shiitake, halved
    2 king oyster mushrooms, sliced
    2 tbsp (30 mL) canola oil
    2 tbsp (30 mL) butter, melted
    4 sprigs thyme
    4 cloves garlic, halved
    1 tsp (5 mL) salt
    1/4 tsp (1 mL) freshly ground pepper
    1/4 cup (60 mL) finely chopped fresh parsley
    4 slices rustic bread
    1/2 cup (125 mL) shredded Gruyere cheese
    1. Preheat the oven to 425°F (220°C). Toss the mushrooms with the oil, butter, thyme, garlic, salt and pepper. Spread in an even layer on 2 large baking sheets. Bake, stirring and rotating the pans once, for 20 to 25 minutes or until the mushrooms are browned and tender. Discard the thyme and stir in the parsley.
    2. Adjust the oven to broil. Toast the bread for 2 to 3 minutes per side or until golden. Spoon the mushrooms over the toasts and top with cheese. Broil for 3 minutes or until cheese is melted. Serve immediately.
    Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.  


    Filed under:
  • Popcorn Toppings for Rainy Game Nights

     popcorn topping recipes 

    Who ever said April Showers were a bad thing? We’re taking advantage of those gloomy days when you don’t want to leave your cozy home with a good old-fashioned games night with your besties.

    With a theme of rum and coke and gourmet popcorn, we’re revealing three amazing and easy ways to make your own popcorn toppings on a budget. From savoury herbs and garlic to sweet chocolate and caramel, these flavors are bound to satisfy those taste buds.

    Now let the games begin!

     popcorn toppings game night 
     1. Herb and Garlic Popcorn 
    ¼ cup olive oil
    1 ½ tsp. herbes de Provence
    2 garlic cloves, chopped in half
    ½ tsp. sea salt
    (1) In a small saucepan on low heat, mix the oil, herbes de Provence and garlic, for about three minutes. Remove pan from stove, and prepare popcorn.
    (2) Remove and discard garlic gloves from mixture, and pour it over the hot popcorn, shaking the bowl to mix as you go. Sprinkle with sea salt and serve. 


    renee-headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.  


    Filed under:
  • Top 10 Hollandaise Recipes

    Hollandaise Sauce 

    Making hollandaise sauce from scratch may seem like a daunting task, but it’s well worth the extra elbow grease. There are endless variations of this wonderfully rich and buttery topping, and plenty of ways to use it. Whether it's breakfast, lunch, or dinner, there is definitely a hollandaise out there for you!

    1.  Classic Hollandaise Sauce 
    2.  Truffled Poached Eggs with Prosciutto-Wrapped Asparagus, Mimosa Vinaigrette Hollandaise 
    3.  Pan Seared Salmon with Pink Shrimp Hollandaise 
    4.  Sausage and Apple Stuffing Benny 
    5.  Artichokes with Brown Butter Hollandaise 
    6.  Lobster Eggs Benedict 
    7.  Asparagus with Rhubarb Hollandaise 
    8.  Sausage and Apple Stuffing Benny 
    9.  Rib Steak and Asparagus 
    10.  Pan Seared Salmon with Pink Shrimp Hollandaise 


    Filed under:
  • What Does Your Favourite Dip Say About You?

     dip recipes 

    Over here at Food Network Canada, we're firm believers that a party without an assortment of dips, is simply not a party worth attending. If you've found your way to the miraculous dip table and are scanning your options, the one(s) you choose may be saying something about your party personality. 


    Hummus: Over the past couple of years, this Middle Eastern staple appetizer has really exploded in popularity. What does this mean for you if this chickpea dip is your top choice? It means that you're delightfully trendy and chic, of course. Now fix your in-season accessories and head back onto the dance floor.

    Guacamole: You're sensible, reliable and fiercely loyal. Your friends can always count on you for everything from a ride to the airport to a ride home from the police station. Let your hair down and have some fun! Guacamole is a great start. 

    Salsa: Oh, good; you're here! Now the party can get started! From mild to super-spicy, you like to keep people guessing. Hanging out with you is always a wild ride, and your friends wouldn't have it any other way!

    Spinach Dip: This hearty dip is as classic as you are. You have an affinity for all things traditional and comforting, because if it ain't broke, don't fix it, right? Your ideal night is a quiet night in with a movie and close friends. 

    Crab Dip: You better hope everyone at that party is ready to get as wild and crazy as you are, because that's just your thing. You love hopping from bar to bar in search of a good time, and who can blame you? You're a hard-working perfectionist during the week and deserve to have some fun!






    Filed under:
  • Lavendar

    Whether it was the package of cupcakes to be used in the entree round, or the Parmesan that popped up for dessert, Chopped Canada this week had no shortage of awkward items that were to be used. Out of all of the ingredients that were pulled out of the baskets, I opted for one that I see chefs on television shows fail with most often: lavender.

    When used lightly, lavender can add a beautiful, floral sort of sweetness to dishes. However, when it’s overused it can taste like an old woman’s perfume. Even twice on this season’s Top Chef Canada, we’ve seen chefs make unsuccessful dishes with lavender. Recently, I saw it used in a chicken pot pie on a restaurant menu. Now, I can’t speak to the taste of this as I didn’t order it, but that is one combination I will likely never try at home!

    We’re going to keep things simple here because these little dried flowers can be extremely powerful. First - a simple syrup. If you like to mix your own cocktails at home, this is a perfect way to start experimenting with lavender, especially when it comes to gin or vodka and soda-based beverages. The great thing about playing with a simple syrup is that you can adjust it to your tastes, adding more or less as you see fit.
    Here, I’ve added the simple syrup to a homemade iced tea, but toss an ounce (or two) of vodka into the mix and a splash of soda and you’ve got yourself the perfect patio drink now that it’s finally warming up out there!

    For dessert, I made a cream that’s been infused with lavender. Again, since the temperature’s rising, this combination of macerated berries and fragrant, airy cream makes for an ideal spring or summer dessert. Try using this lavender chantilly cream to top citrus-forward desserts like lemon tarts or key lime pie.

    Lavender Simple Syrup 

    Yields: 1 cup
    Total cook time: 6 minutes


    Simple syrup ingredients: 

    1 cup water
    1 cup cane sugar
    2 teaspoons dried lavender


    Simple syrup directions:
    1.    Place all ingredients in a small pan and bring to a simmer on medium-high heat.
    2.    Stir until sugar has completely dissolved.
    3.    Remove from heat and let steep for 5 minutes.
    4.    Pour through a fine mesh strainer and keep cool in the refrigerator to use as desired.

    Lemon Lavender Iced Tea 

    Yields: 4- 6 servings


    Iced tea ingredients:
    6 cups steeped and cooled black tea (like Orange Pekoe or Assam)
    ⅔ cup lavender simple syrup, more or less to taste
    4 tablespoons lemon juice


    Iced tea directions:
    1.    Place all ingredients in a pitcher and stir to combine.
    2.    Chill in the refrigerator until ready to serve.


    Macerated Strawberries and Lavender Chantilly Cream 

    Yields: 4-6 servings

    Prep time: 1 hour


    Strawberries and cream ingredients:
    3 cups strawberries, quartered with tops trimmed
    ¼ cup sugar
    1 teaspoon lemon juice
    2 cups whipping cream
    1 teaspoon dried lavender
    1 teaspoon vanilla
    ⅓ cup icing sugar

    Strawberries and cream directions:
    1.    Place first three ingredients in a medium bowl and toss to combine.
    2.    Cover and let sit in the refrigerator for at least 1 hour before using. (Use within 1 day of preparing.)
    3.    Place cream and lavender in a small pot and heat on stove on medium heat until cream begins to steam, but is not boiling.
    4.    Remove from heat and let steep for 10 minutes.
    5.    Pour through a fine mesh strainer and place in the refrigerator until completely cooled, about 45 minutes.
    6.    Pour once more through a fine mesh strainer into a medium bowl, add vanilla and icing sugar and whip using a whisk or a hand mixer until peaks form.
    7.    Chill cream in the fridge until ready to serve.

    8.    To serve: place several generous spoonfuls of cream into a small bowl and top with macerated berries.


    Watch Chopped Canada Episode 16: For the Love of Cod
    Read Chopped Canada Mystery Solved: How to Cook with Dragon Fruit


    Filed under:
  • TCC-Episode-7-Hugh-Acheson

    Hugh Acheson (pictured left) is renowned as a Southern chef with acclaimed restaurants in Athens and Atlanta, Georgia, but he was born and raised in the True North - Ottawa to be exact.
    He's also been a judge on Top Chef south of the border for the past three seasons.
    He brought this experience to Top Chef Canada when he joined Lynn Crawford, Mark McEwan, and Lisa Ray to judge which chef's party canapes were worthy of a medieval royal feast in the latest episode, "Lords and Ladies at the Castle."

    Here are some questions Hugh answered for us so we can get to know him better!

    Q: When did you first discover your passion for cooking?
    A: In Ottawa, Canada when I should have been in doing my homework. I worked at a bunch of restaurants in high school and really developed a love of the industry.

    Q: If you weren't a chef, what would you be doing?
    A: Probably an architect. I love figuring out movement and systems.

    Q. What, if any, is the biggest difference you noticed between the American and Canadian chefs?
    A: Not much really. In Ottawa and Montreal people tend to eat better though, so maybe that translates to a better understanding of ingredients.

    Q: What is your favourite Canadian restaurant?
    A: I love what Grant is doing at Bar Isabel. I had a killer meal there about 6 months ago.

    Q: Who is your favourite Top Chef or Top Chef Canada competitor?
    A: Stephanie Cmar in season 11 of TC US. She is talented and funny as all get out.

    Q: What is your favourite type of cuisine?
    A: I am very enamoured with Korean food right now. But I like everything.

    Q. How do you think you would have performed during the archery challenge?
    A: I am a good shot.

    Q: What advice do you have for the remaining chefs?
    A: Cook what you know and take more time to get the food on the plate with style.





    Filed under:
1 2 3 4 5 6 7 8 9 10  ... Next › Last » 

Meet Our Hosts

View All Hosts