I've Been Cooking

In this episode of I've Been Cooking, we’re reimagining a beloved Canadian comfort food with a delicious twist: Maple Cream Poutine. Combining the crispy goodness of french fries, the gooey richness of cheese curds, and the deep flavor of gravy, this version takes it up a notch with a sweet maple cream sauce. Inspired by the culinary traditions of Quebec, this dish is the perfect balance of sweet and savory indulgence.

What You'll...

In this episode of I've Been Cooking, we take you to the heart of the Middle East with Zaatar Mana'eesh, a traditional flatbread topped with fragrant zaatar and olive oil. Often called "Middle Eastern pizza," Mana'eesh is a breakfast staple across Lebanon, Syria, Jordan, and Palestine. Learn how to master this beloved dish with its rich history and tangy, herbaceous flavors.

What You'll Learn in This Episode:

Hungry ...

In this episode of I've Been Cooking, we dive into the world of gourmet Chinese cuisine with a show-stopping recipe: Jinhua Truffle Dumplings. Combining the smoky richness of Jinhua ham and the earthy luxury of truffles, these dumplings are a perfect harmony of flavor and sophistication. Originating in Zhejiang, China, this dish is where traditional craftsmanship meets modern indulgence.

• The...

In this episode of I've Been Cooking, we journey into the unique world of Vietnamese-French fusion cuisine. Join us as we explore the delicate art of blending two beloved culinary traditions, guided by sous chef and culinary writer Isabella Nguyen. With her background in both Hanoi’s vibrant street food and Parisian haute cuisine, Isabella shares her insights into balancing bold flavors and contrasting textures to create dishes tha...

In this episode of I've Been Cooking, we explore the fusion of traditional flavors and modern health trends with Plant-Based Dumplings. Join us as we dive into the history of dumplings across cultures and discover how plant-based ingredients like tofu, mushrooms, and sweet potatoes are transforming this classic dish into a nutritious, sustainable favorite.

• The cultural history of dumplings a...

In this episode of I've Been Cooking, we dive into the heart of Louisiana with a dish that packs a punch: Fiery Cajun Gumbo. Known for its bold spices, hearty ingredients, and rich cultural history, gumbo is a staple of Cajun cuisine. Our host takes you through each step of this classic, from creating the perfect roux to adding the signature “holy trinity” of Cajun cooking.

In this episode of I've Been Cooking, we take you to the British seaside with the ultimate Fish and Chips experience. Known for its golden, crispy batter and thick-cut chips, this iconic British dish has been a comfort food staple for over a century. Learn the secrets to creating perfectly crispy fish and deliciously fluffy chips that bring the taste of Britain right to your table.

• The rich ...

In this episode of I've Been Cooking, Andrea takes us to the heart of Greek cuisine with the iconic Athenian Spanakopita. Known for its golden, flaky layers and savory filling of spinach, feta, and herbs, Spanakopita is a dish that has captured taste buds worldwide. Discover the secrets to achieving perfectly crisp phyllo pastry and creating the delicious fill...

In this episode of I've Been Cooking, Andrea dives into the centuries-old tradition of Feteer Meshaltet, a beloved Egyptian pastry with roots tracing back to ancient offerings to the gods. Known for its delicate, buttery layers and rich history, Feteer Meshaltet is a versatile treat served plain or with sweet and savory fillings. Join us as we explore its origins, the intricate preparation process, and tips for making this iconic d...

In this episode of I've Been Cooking, Chef Sommelier Lucia Rossi takes us on a journey through Italy’s iconic food and wine regions, revealing the secrets behind unforgettable pairings. From the Margherita pizza in Naples to Tuscany’s bold, rustic dishes, Lucia shares insider tips on the wines that elevate each flavor and how you can recreate these...

In this episode of I've Been Cooking, Andrea and Mark dive into the delectable world of maple with the Maple Temptation Tart. Originating from regions known for their maple syrup, this tart combines a buttery, flaky crust with a luscious maple filling, topped with crunchy pecans. Tune in to hear our hosts explore the traditions of maple syrup and guide you through each...

In this episode of I've Been Cooking, Andrea and Mark explore a delicious Argentine recipe with a surprising twist—Empanada de Maní Córdoba. Known for its unexpected ingredient, peanuts, this empanada combines nutty richness with the beloved flavors of Córdoba, Argentina. Join our hosts as they dive into the cultural roots, ingredient secrets, and step-by-step prep...

In this episode of I've Been Cooking, Andrea and Mark take us on a journey through Middle Eastern culinary heritage with Aseeda Brittle. A delicious twist on the classic aseeda, this dessert is a crunchy, caramelized treat featuring almonds, cardamom, and honey, perfect for sharing. Join our hosts as they uncover the cultural significance, ingredient secrets, and step...