Rimal presents a colorful selection of Nepali culinary spices and herbs.
Rachana Rimal talks about the many uses of ghee, clarified butter used in Nepali and Indian cooking.
Angie Vargas and students prep white onions at a Mexican immersion cooking class in Richmond Hill.
“I always tell my students to cook with love. It makes your cooking delicious.” --Angie Vargas
Angie Vargas in her bright and colorful kitchen.
Angie Vargas prepping tomatoes and chiles for salsa roja.
Nawida Saidhosin prepares a welcome spread for her students with dishes that offer a peek into Afghani culture and cuisine-- eggs cooked with tomatoes and spices called Tokum Banjanrumi, and Gosh e Feel (handmade holiday cookies).
A sumptuous Argentinian feast made by Mirta Rinaldi’s students gets its moment in front of the camera.
Mirta Rinaldi has a vision. She knows exactly how she wants her food to taste and look.
Mirta Rinaldi prepping cauliflower for gulpea, an Afghani curry dish.