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A group of home chefs compete, hoping to impress a rotating panel of Canadian culinary icons known as The Wall and take home a monetary prize.
S1, EP8 "Duelling Desserts"
A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.
S1, EP7 "One Protein Two Ways"
When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.
S1, EP6 "Mac 'n Cheese Please!"
The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.
S1, EP13 "A Jacuzzi of Butter"
An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.
S2, EP3 "Make It Special"
An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.
S2, EP2 "Herbes Salées"
A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.
S2, EP1 "Smoke Show"
The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.
