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13 Episodes 2012 - 2012
Episode 1
22 mins
The iconic Canadian ingredient is relegated to desert and breakfast. Lynn has never seen it harvested and is anxious to experiment with it in savory dishes.
Episode 2
22 mins
This Middle Eastern delicacy is harvested under the hot California sun which proves to be the biggest obstacle for Chef Lynn getting her hands on some of the finest figs she's ever seen.
Episode 3
Episode 4
22 mins
The king of Canadian freshwater fish and the star of many of Lynn's menus, pickerel is tough to fish commercially-as Lynn will find out, and its delicate flesh needs a light touch!
Episode 5
22 mins
One of the most savory and flavorful meats, but, wow, stinky as all get out. Chef Lynn will be challenged like never before by these stubborn and cranky birds.
Episode 6
22 mins
For a few weeks early every summer, Central Michigan goes nuts for Asparagus. The area's sandy soil makes it ideal for this delicious vegetable. But the locals do more than celebrate it; they revere it-and even crown a local Mrs. Asparagus at a pageant. Will it be Chef Lynn?
Episode 7
22 mins
Almost all snapper is over-fished, but Florida yellow snapper is abundant and sustainably harvested with a delicious buttery flesh and flavor. It's considered one of the finest fish in the world and fishing for it holds some major challenges for our intrepid chef.
Episode 8
22 mins
Peaches are summer and when they are good they are great. But they grow in hot, dry climates and harvesting them is a sticky mess.
Episode 9
22 mins
These berries are a prairie treasure and everyone in Saskatchewan and Alberta has a secret recipe for Saskatoon berry jam or pie that Lynn can't wait to taste.
Episode 10
The pristine waters off Vancouver Island produce some of the finest seafood in the world, including scallops, long a favorite of Chef Lynn. But harvesting them is work for strong young men, as she finds out the hard way.
Episode 11
22 mins
Rice feeds the world but there is nothing pleasant about the way it's farmed, especially in the Mississippi heat and humidity. But Chef Lynn wants to see how it's done.
Episode 12
22 mins
In the highlands of Nevada, Lynn's longtime dream to live like a true cowgirl comes true. Here the special "Buckaroo" subculture will put Lynn to the test driving, corralling and branding.
Episode 13
22 mins
Most people think a pumpkin is a pumpkin and enjoy them on holidays. But in rural Illinois, they grow more than 50 varieties and Chef Lynn is anxious to showcase them in every course of her dinner.