(00:39)
How to Make a Wayne's French 75
This is definitely a sipping cocktail that's at its best when made with high-quality ingredients. You're only five minutes away from a swanky, boozy beverage that packs a punch.
(03:42)
THE Spruce Omelet with Chef Anthony Strong
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
(00:57)
Tequila-Spiked Watermelon
Have a shot of tequila with your watermelon this summer and kill two birds with one stone.
(03:22)
Party Til You Die with Chef Matty Matheson
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.
(01:31)
DOGLAPSE
For those moments when you're pining for the ol' hot dog/ice cream sundae double whammy of your youth.
4th of July