Loaded with a crap-ton of butter, cheese, and bacon, these twice-baked potatoes aren’t for the faint of heart.
In this MUNCHIES special, Matty Matheson travels to New Orleans to meet the people who make TABASCO sauce, and to sample the ways chefs use it in their kitchens.
Matty Matheson does a hybrid of all our favourite elements of the lobster roll in this one roll to rule them all.
A quick soak in a bath of water and vinegar makes for our crispiest chips, yet.
Matty Matheson is here to show you how to make the world’s greatest lobster roll with the crispiest homemade Old Bay potato chips.
The flavours of summer captured in this simple soup.
Matty Matheson shows us how to make a bomb-ass stew with bison short ribs.
Here’s how to make the best grilled cheese you’ve ever had!
Fried Chicken: The universal way to show love.
Matty Matheson is here to show you how to the best fried chicken. It’s not Southern fried chicken—it’s “squad fried chicken,” which can be from anywhere in the world, as long as you have a good group of buddies to share it with.
You know what you need to make? This recipe. Simple pan-seared rib-eye steaks served alongside some of the best twice-baked potatoes your mum never made you growing up, but should have.
Matty Matheson shows us how to make the perfect rib-eye steak and “power” potatoes.
Your Christmas will be lit with this perfect turkey recipe from Matty Matheson.
Matty shows us how to make sticky pork ribs that are first boiled, then finished on a barbecue and smothered with a traditional molasses-based sauce.
Matty Matheson breaks down the science and technique of burger making, and shows us what separates the real deals from the fakes out there.
Making a great cheeseburger isn’t rocket science.
Matty Matheson takes us through the glorious process of making this tangy, creamy, burnt marshmallow beauty: lemon meringue cheesecake pie.
Matty Matheson is feeling spooky. He’s wearing leather, and he’s going to show you how to make Halloween doughnuts three ways: with cinnamon-sugar topping, a classic glaze, and a dusting of powdered sugar.
In this MUNCHIES special, Matty Matheson travels to New Orleans to meet the people who make TABASCO Sauce, and to sample the amazingly creative ways chefs use it in their kitchens.
Chef Matty Matheson invites you into his home in Parkdale, Toronto, to show you the secrets to making the fluffiest, most delicious pancakes that are humanly possible.