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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, EP15 "Thyme Will Tell"
Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.
S1, EP4 "Whipped Herbed Cheese"
Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.
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.
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.
S1, EP15 "Thyme Will Tell"
Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.
S1, EP12 "Surf & Surf and Turf & Turf"
When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.
S1, EP11 "Pop the Champagne"
A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.
S1, EP9 "Southern Comfort"
Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.
