Food Network Canada

Let's face it, sometimes what lurks in the back of our fridge ain't all that inspiring (unless it’s been there long enough to talk politics). But with a few herbs and some old-school know-how, Nadia G conquers the challenge of the bachelor fridge. Nothing but some eggs, cheese and a coupla potatoes? G shows us how to make her aunt's scrumptious Sartu di Patate potato cake. Watch as she turns a measly can of beans, macaroni, and some stock into a Paste' Fazul that'll have you singing "That's Amore!". For dessert: Sweet Arancini inspired by rice pudding… and leftover rice from last night’s takeout. G shares Nadvice and fun anecdotes about living the bachelor/ette lifestyle. Panos informs us about real Italian sausages. The Spice Agent yaps about Rosemary -- not the two-timing tramp he met in Ibiza, the spice.?

It's time to pummel your muffin tops, America! In this episode Nadia G shares her secrets to staying in Bitchin' shape. She talks about health, debunks diet myths, and cooks up three of her favorite tried and true low-fat recipes. Brunch: Egg White, Caramelized Onion & Homemade Fig Jam Sandwiches. Dinner is served with Turkey Cassoulet: juicy turkey legs slow-roasted with creamy butter beans in a light fragrant sauce. Low-fat desserts never tasted so good with G's Carrot Cupcakes topped with diet-friendly Cream Cheese Frosting. The Spice Agent informs us about pectin powder (and the importance of being able to pronounce your ingredients). Panos gives us the goods on turkey legs. Hans informs us that not all fats are created equal.

Instead of ordering a pie for family night, why not throw a make-your-own-pizza party?! Nadia G reveals her family's recipe for Rustic Pan Pizza -- dough and all. We kick it off with G's childhood favorite: Potato Pizza with onions and herbs. She then cooks an All-Dressed beauty loaded with salami di Genoa, kalamata olives, pecorino and fresh spinach. Letting nothing go to waste, the leftover dough is fried into "Fritelle" – Italian donuts -- served with kid-friendly Chocolate-Nougat Fondue! G riffs on family dynamics and embodies the rock-star fantasy most parents had to abandon along the way, in the world premiere of her “Flavor of the Week” music video. The Spice Agent talks yeast. Panos informs us about the health benefits of leaf lard.

This episode is dedicated to all the married couples out there who want the magic back! Let the romance begin with Oysters G-feller loaded with creamy spinach Alfredo, crisp pancetta and panko. For the main dish, a juicy Rib-eye with Beurre Blanc, served with Duck Fat Fries. For dessert indulge in Puff Pastry Tarts with St-Andre Cheese and Balsamic Strawberries. G riffs on long-term relationships. The Spice Agent informs about tarragon. Panos teaches us to shuck oysters like a pro.

Invite your girl friends over because Bitchin' Kitchen is throwing a grrrls-only pajama party! G indulges us with a 3-course menu starting with COCKTAILS! G experiments with at-home molecular mixology, creating Sweet Basil Caviar in luscious Blood Orange Mojitos. The main course consists of Creamy Gorgonzola & Portabella Mushroom Risotto, mmm. For dessert: Bacon Chocolate! G gossips about relationships, gives us party tips, and reveals some juicy gossip about Panos. The Spice Agent informs us on Algin & Calcium Gluconate (used in molecular gastronomy). Panos talks bacon. G’s friends join her for the party!? ?

Nadia G knows a thing or two about the internet. She also knows that it's important to sometimes step away from the computer and cook up a good home-cooked meal... in under 30 minutes so we can get back to our Facebook feed asap! In this episode Nadia G whips up 3 lightening fast dishes: Saltimbocca-inspired Veal Cutlet Sandwiches, topped with crisped prosciutto and smothered in sweet pickle and sage mayo. Next up: Nonna's Penne al Forno (baked penne pie) loaded with express Bolognese and gooey mozzarella. For our third dish, G cooks up a Moroccan Couscous with butternut squash, sweet figs and pistachios. The fun: Nadia talks about Netiquette. Panos informs us about veal, and cries a bit. The Spice Agent yaps about sage. Hans yaps about the nutritional value of couscous.

The mere thought of certain dishes can strike fear in our hearts: meatloaf, chicken, and... canned tuna!!! In this episode Nadia G gives boring meals a much-needed makeover. A basic meatloaf recipe transforms into Exotic Grilled Kebabs loaded with mint, onion, and zesty Za'atar. Drab poultry gets saucy in a Chicken Risotto: spicy stewed tomatoes, dried currants and aged smoked Gouda. Tuna goes from blah to Bitchin' with G's Tuna Sliders: golden pan-fried tuna-n-chive cakes, topped with citrusy slaw, served on mini onion buns. G turns the tables with some fashion designer “don’t”s. Panos yaps about transforming ground beef. The Spice Agent gives us the low-down on Za'atar.? ?

It's time to pop the question, and nothing says "Marry Me" like a home-cooked meal (well that, and saying "Marry Me") ...Onto the menu! For our appetizer: Creamy Lobster Bisque with saffron and chives. Next up: Oven-Roasted Baby Back Ribs with a Bitchin' Balsamic BBQ sauce so good you can cheap out on the ring, served with Truffled Twice-baked Potatoes. For dessert: Dark Chocolate Soufflé with smoked salt, served with a Mint and Toasted Almond "Pesto". G riffs on marriage and commitment. Panos gives us the goods on lobster. The Spice Agent talks mint, and warns us about the dangers of getting married (for a Visa). ?

Being a student ain't easy -- from budgets as small as your dorm room, to "finding yourself" (...passed out with a beer hat and one sock), Nadia G feels your pain. In this episode she serves up a Bitchin' college survival guide complete with three simple-yet-succulent one-pot meals. First up: a red-hot Vegetarian Chilli loaded with meaty beans, chipotle & ancho peppers. Next on the menu: Tender Udon smothered in a Thai Green Curry with Eggplant. Desserts can be a challenge when all you've got is your roommate's beer fridge, that’s why G whips up a no-bake peanut butter cream cheese pie topped with chocolate whipped cream. The Spice Agent gives us the goods on cilantro. Panos yaps about fish sauce. Hans inform us how cocoa beans are bonafide brain food (Halleluiah!).? ?

Sure G pokes fun at vegetarians, but the truth is, she eats vegetarian 80% of the time (psst -- let's keep this between you, me and America, OK?). In this episode she shares 3 of her favorite flesh-free dishes. First, a sweet, spicy and creamy Channa Dhansak loaded with ginger and tamarind. Next up: Gluten-free Buckwheat Pancakes topped with tender new potatoes and gooey melted Raclette cheese. And last but not least, Vegan Nut Cheese! ...Hehe, yea OK. We're whipping up a you-wouldn't-even-know-it's-vegan sumptuous Dark Chocolate & Caramelized Banana Pie! The Spice Agent yaps about fenugreek. Panos is traumatized by the veggie theme and keeps interrupting with (delicious & valid) meat suggestions.

Nadia G is cooking up a not-so-traditional feast with an international twist! On the merry menu: Fresh Scallop Ceviche (Mexican), Spicy Tom Yum with straw mushrooms & bamboo shoots (Thai), Mussels in Meyer lemon white wine sauce (French), and more. And to wrap it all up in the spirit of giving, the world musical premiere of a song and music video with a roundup of celebrity chefs singing a merry medley about feeding the hungry this holiday season (with song proceeds going to charity).

For our epic season finale G throws a Bitchin’ party with a DIY-themed buffet that lets your guests play “chef” for a night (and do most of the work for you ;). First up: succulent Buttermilk popcorn chicken two ways. These crispy chicken morsels can be dressed to suit any palate: shkoff with waffles & maple syrup, or Italian style with fresh bruschetta and parmigianno. For dessert G whips up build-your-own Mille Feuille in a whiskey glass – with vanilla, chocolate, and raspberry custard choices (or all 3)! Finally, G unleashes her Gourmet Mixer Bar: Spicy Pomegranate, and Lemongrass Limeade mixers served with vodka, rum and juices so guests can concoct their own signature cocktails. Panos discusses the importance of marinating chicken breasts. The Spice Agent reports on lemongrass. Hans gives us hangover tips. G gives us party Nadvice… and finally pronounces the Spice Agents name! (There may or may not be jetpacks involved.)

G knows how to stay fabulous on a budget (well, at least the fabulous part is true. A-hem.) In this episode Nadia applies the “fake it until you make it motto” to dinner, creating a luxurious menu with affordable ingredient swaps. Seafood can be expensive, but Calamari fries with homemade cocktail sauce taste as good as they are cheap. For the main: Mushroom medallione pasta in a porcini demi-glace. Dessert is served with an Amaretto mousse in an almond lace bowl. Panos tells us where to find the best deal on squid. The Spice Agent reports on reasonably priced porcini powder. G riffs on how creativity can replace cash, both in and out of the kitchen.

When you’re feeling low nothing beats stuffing your face with sweets (…sure the sugar crash makes it worse, but live in the moment, no?!) G whips up 3 decadent desserts and gives us Nadvice on beating the blues. First up: GoatCheese Tarlettes with a candied peanut crust, topped with sweet & tangy blackberry compote. Then we’re whipping up Chocolate-Honeycomb Cookies served with Bourbon-Vanilla Milkshake Shooters. And finally: Drunken Strawberry Shortcake Parfaits: pretty layers of moist angel-food cake, fresh strawberries marinated in wild strawberry liqueur, and vanilla-infused white chocolate whipped cream create an eye-catching dessert that’s guaranteed to lift your spirits. Spice Agent yaps about Madagascar vanilla, and how he overcame depression. Panos gives us the goods on healthy goat’s milk cheese. Hans reminds us how exercise helps you get out of a slump.

In this episode G gives her fans what they want (and no, she won’t be cooking a Superbowl buffet in a bikini :P.) G puts her spin on 3 fan favorite dishes: burgers, chicken wings, and pie! Watch as she turns a burger into a Sloppy Gino: juicy beef patties smothered in a sweet and tangy meat sauce. Then we’re making crispy wings drenched in G’s homemade Tsaketa Hot Sauce. For dessert: Blueberry Pie Eggrolls, served with burnt honey ice cream. G talks about the roots of Bitchin’ kitchen and shares her backstory, complete with hilarious community highlights. Panos gets flustered during the drumstick vs wing debate. The Spice Agent reports on nutmeg and accepts a marriage request. Hans gives in to fan pressure, and finally sits on a balloon until it pops. (Don’t ask.)

Nadia G knows that “more is more”, and in this episode she indulges in a no-calorie-counting-allowed appetizer extravaganza! On the menu: Foie Gras Lollipops: creamy foie gras and potato croquettes loaded with maple-caramelized onions. These babies are encrusted with honey panko, and flash-fried for the most epic lollipop you’ll ever sink your teeth into – did we mention they’re “candied” with a sweet & spicy bing cherry and port glaze? *Miiii. Next up: Steamed Pork Belly buns with homemade hoisin balsamico, garnished with fresh green onion & cucumber slivers. And finally… Gnocci Poutine! Golden pan-seared gnocci pillows, smothered in a beef and pinot noir gravy, topped with gooey, melted camembert cheese. The Spice Agent reports on Molasses, and how in Raanana pork is kosher as long as it’s in a Chinese recipe. Panos talks about controversial foie gras. Hans gives us tips on how to maintain a Bitchin’ body while indulging every now and again.

Some of the best recipes in the world weren’t created by superstar chefs. That’s why this episode celebrates the unsung culinary heroes – Grandmas! G shares 3 of her favorite Nonna-tastic recipes, and reminisces about the women in her family who taught her how to wield a wooden spoon with Bitchin’ style. Lasagna Bianco – a cross between lasagna and chicken soup, this unique recipe hails from Nonna Teresa (G’s paternal grandma from Campobasso. You know, the one who had plastic lizards in the living room…) Home décor may have not been her forte, but this dish sure was: Tender lasagna layered with pulled chicken meat, mozzarella and parmigianno, drenched in homemade chicken broth. Then Nonna Carmela gets big props with Spaghetti & Brisket: pasta smothered in rich sugo / tomato sauce with tender chunks of slow-stewed beef brisket. For dessert we’re taking a traditional Italian recipe and giving it a Bitchin’ spin with Tiramisu Cupcakes: moist cupcakes glazed with coffee liqueur, topped with espresso-mascarpone frosting and dark chocolate shavings. Panos talks brisket. The Spice Agent yaps about fair trade coffee beans.