What do MTV Awards, antiquing, and tea infused chocolate have in common? They were all topics savagely cut from recent episodes by our editor and co-producer, Matt Agnew. He shares those deleted scenes and more on our Cut for Time feature.

Alexa Jovanovich is a fashion designer and the creator of Aille Design. Her brand puts a big statement in the hands of blind and low vision shoppers with pieces that artfully display descriptive and uplifting phrases in braille bead-work. And, while Alexa claims not to be a culinary virtuoso, she shares an indulgent use of fine Niagara ice wine plus some of her favourite Chicago eats!

Nancy Kee was an early adopter of the sourdough craze, already nurturing a mother dough before the bored bakers of 2020 wandered into the kitchen. She took a baking class and learned that plastic was the worst way to store her new artisan loaves so she created the Keeki Bag; a linen drawstring bag with a beeswax lining that keeps the crumb soft and fresh for days longer. Nancy launched Keeki Co to share her invention with the masses when she noticed the hobby spike in popularity during the pandemic.

Dr. Nate Wood is a resident physician, health media expert and trained chef. This jack-of-all-trades shares how savoury daydreams drove him to sneak off to culinary school in the midst of his medical training. Plus, Nate tells us how his cooking technique changed after developing anosmia.

A business born of a late night craving, Opal Rowe's Stush Patties aims to give the Jamaican favourite a gourmet glow up. With real, natural ingredients and options for everyone, Opal hopes to push out of Toronto's multicultural city center and make her patties a well know Canadian classic.

Did you know writing a cookbook can take upwards of two years? With nine books of her own and more on the way; Canada's baking sweetheart, Anna Olson, talks about sparking creativity, weathering the brutal honesty of children, and learning to trust collaborators at every stage. Plus, Anna answers all your baking questions from choosing salted vs unsalted butter to saving an over-beaten whipped cream.

After a disappointing shopping trip to one of Vancouver's most 'premium' grocers, Janna Bishop noticed a glaring gap in the familiar farm to table movement. Her father-in-law, a Canadian grain farmer, pointed out that some of the store's bougie offerings would only nab a cattle feed classification on the international commodities market. So, Janna left a career in clothing design and teamed up with foodie friend Shira McDermott to launch Flourist; a company that sources whole grains and legumes from Canadian farmers and connect home cooks and bakers to real, traceable, premium ingredients.

It's time for another catch up with show producers Mary and Matt who are back to spill on all their autumn kitchen action. Dry brine experiments, vegetarian thanksgiving, and a special holiday teaser. Plus, what on earth is 'cowboy dinner'?

That's right, Rita DeMontis is back, and this week we dive into her personal food journey! She shares how she got started in the kitchen, learning to cook from her mom and how not to grill from her dad; some memorable meals; and reconnecting with her roots during an impromptu adventure in Sardinia. This episode is all about how food, the great equalizer, connects us all.

Award winning lifestyle and food editor, Rita DeMontis shares her predictions of drastic change for the food industry post-pandemic. She thinks we'll see a shrinking fine dining scene and resurgence of Mom & Pop shops; but most importantly, a re-imagining in the middle, where young chefs and waitstaff no longer tolerate the all-to-common abuse in hospitality. And, we hear how Rita got her start writing for The Toronto Sun and stories of the incredible people she's met over 45 years in media.