I've Been Cooking

I've Been Cooking


Latest Episodes

Comfort Food with a Sweet Maple Twist! | I've Been Cooking
November 21, 2024

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 vers

the Secret to Perfect Zaatar Mana'eesh at Home | I've Been Cooking
November 18, 2024

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

The Secrets Behind Jinhua Dumplings | I've Been Cooking
November 08, 2024

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 harm

Mastering Vietnamese-French Fusion Flavors and Techniques | I've Been Cooking
November 07, 2024

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 h

Why Plant-Based Dumplings Are Taking Over | I've Been Cooking
November 05, 2024

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, mu

From the Bayou to Your Bowl | Fiery Cajun Gumbo | I've Been Cooking
November 02, 2024

Bring the Heat: Make Fiery Cajun Gumbo Like a Pro!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, gumb

Fish & Chips From Coastal Catch to Crispy Delight From the UK | I've Been Cooking
October 31, 2024

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. Lear

Spanakopita the right way | I've Been Cooking
October 30, 2024

The Greek Secret to Perfectly Flaky Pastry: Make Spanakopita at Home! 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 spina

The Secrets of Egypt’s Ancient Feteer | I've Been Cooking
October 29, 2024

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 Me

The Must-Try Wine and Food Pairings You’ve Been Missing | I've Been Cooking
October 29, 2024

Italian Secrets Uncorked: The Must-Try Wine and Food Pairings Youve Been Missing In this episode of I've Been Cooking, Chef Sommelier Lucia Rossi takes us on a journey through Italys iconic food and wine regions, revealing the secrets behind unforgetta