Motivated by the cold weather, Michael creates a comfort-food dinner for two.
Michael discovers a bounty of culinary pleasures on the beaches of his East Coast home, when he takes his son Gabe digging for clams.
After a day in the workshop with his buddy Dave, Michael repays the favour by inviting him to dinner.
Michael is inspired by his garden and decides to create a meal by relying on a common ingredient – fresh tomatoes.
After an energizing bike ride, Michael has worked up an appetite for a protein-packed meal.
Three generations of Smiths go on a fishing trip. With the catch of the day - trout - Michael creates a new version of an old family cooking tradition.
After spending the afternoon picking apples with his family, Michael goes out on a limb and works an apple theme into several savoury dishes.
Believe it or not, spicy heat actually helps cool you down on a hot day!
Michael takes his cooking outdoors and grills a leg of lamb over a wood fire when a friend and fellow chef comes to visit.
Michael is planning a birthday feast for his partner Rachel and decides to experiment with lamb, her favourite food.
Michael takes son Gabe on his first camping trip - in his own backyard!
It’s been raining for days and Michael wants to chase the blues away.
Michael has been travelling on business and looks forward to reconnecting with his family and his own kitchen.
Starting with fresh halibut and haddock, and a little East Coast inspiration, Michael devises a Mediterranean-style fish stew with the addition of fennel and tomato.
After a long day of errands and chores, Michael opts to make a quick and easy meal.
Michael serves up a rich and zesty pizza that appeals to both adults and kids.
Michael believes cooking is like life. You don’t need to have it all figured out in advance, just follow your adventurous spirit and see where it leads you.
With summer fast approaching the Smith family is busy with their annual spring-clean, and the refrigerator is no exception.
Michael receives a postcard from a friend in Thailand, inspiring him to explore Thai flavours at home.
A last-minute dinner guest, who happens to be vegetarian, prompts Michael to raid his refrigerator and pantry for an all-vegetable meal.
A package of fresh ground beef motivates Michael to find new ways of spicing up the ‘good old’ burger.
Michael has picked up some fresh lobster from the wharf.
Walking along the shoreline with his son, Michael spots fresh mussels and is immediately struck with an idea for a seafood delight using these gems as the centerpiece.
An Asian theme starts to emerge as Michael sears tuna steaks crusted with a variety of three peppercorns.
Michael takes chicken in a new direction when he experiments with chipotle peppers to create a deep smoky marinade.