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A chef travels the globe, finding and preparing the world's best and freshest ingredients.
13 Episodes 2012 - 2012
Mon, Jan 9, 2012 30 mins
Chef Crawford harvests maple syrup in the Season 3 opener. She also uses it to make savory dishes.
The host heads to California to see how figs are harvested.
Mon, Jan 16, 2012 30 mins
Lynn Crawford visits an Ontario creamery to see how buffalo mozzarella is made using milk from local water buffaloes.
The host goes fishing for pickerel, which she uses in many of her menus.
Mon, Jan 23, 2012 30 mins
Chef Lynn Crawford works on a duck farm.
An asparagus farm in Central Michigan is visited. Later, the host vies to be crowned Mrs. Asparagus at the National Asparagus Festival.
Mon, Jan 30, 2012 30 mins
The host learns how peaches are grown and harvested.
Lynn Crawford goes fishing for yellow snapper in Florida.
Mon, Feb 6, 2012 30 mins
Saskatoon berries are harvested and used in a variety of recipes.
A look at how scallops are harvested in the waters off Vancouver Island.
Mon, Feb 13, 2012 30 mins
A Mississippi rice farm is visited.
The host drives, corrals and brands cattle in the Nevada Highlands.
Mon, Feb 27, 2012 30 mins
The host visits a pumpkin farm in rural Illinois, where more than 50 varieties are grown. Later, she prepares a meal that showcases pumpkins in every course.