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Which Canadian invention is one of the world's most consumed edible oils?

Did you know "canola" is a portmanteau word combining "Canada" with "ola," which in Latin refers to oil?
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How the 'foie gras of the sea' is sustainably harvested in B.C.

In 2016, more than eight million pounds of the delicacy sea urchin were harvested on the west coast in Richmond, B.C.
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The smoked capital of the world is in small town New Brunswick

Making smoked herring is an enduring tradition in New Brunswick.
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Why the lettuce at your grocery store might be even fresher than you think

Chef Ricardo Larrivée visits Quebec to learn about Sherrington field lettuce — perfectly fresh and crisp.
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B.C. spot prawns: A sustainable delight more Canadians should taste

Join chef Ricardo Larrivée in Vancouver and learn about sustainable fishing on Canada's West Coast.
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P.E.I.: A small province with a lot of mussel

Join chef Ricardo Larrivée for a glimpse of the work behind the mussel.
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Sweet cherries from the Okanagan Valley: B.C.'s best kept secret

Join chef Ricardo Larrivée and learn the key to growing the perfect dark red cherry in the unique climate of the Okanagan Valley.
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Explore the Montreal plant that produces 50 per cent of refined sugar in Canada

Join chef Ricardo Larrivée as he explores the sugar canons of Montreal.
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Leamington greenhouse tomatoes: sweet and tasty agricultural innovation

Join chef Ricardo Larrivée and learns the state-of-the-art methods used to grow greenhouse tomatoes.
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Newfoundland Screech: A local rum with a lot of history

This East Coast spirit has been enjoyed by the locals for centuries. Watch as chef Ricardo Larrivée gets "screeched-in" at a local St. John's bar.
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Quebec aged cheddar is internationally renowned. Here's why.

Join chef Ricardo Larrivée and learn what goes into making this award-winning cheddar.
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Bison ranching in Alberta: a lifestyle, not a job

Join chef Ricardo Larrivée as he visits a herd of bison in Bentley, Alta​.
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This fungus is in more foods than you think — and Canada is one of the top producers

Cheese, bread, wine, beer — just some of the products for which yeast is a crucial ingredient. Join chef Ricardo Larrivée as he tours a Montreal yeast plant.
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This tiny town in Newfoundland is a global snow crab powerhouse

Join chef Ricardo Larrivée as he tours the Quinlan Bros. plant in Bay de Verde, N.L.
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Take a tour of the largest organic mushroom farm in Canada

Join chef Ricardo Larrivée as he tours Highline and learns just what it takes to become a top exporter.
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Poutine has gone from rural Quebec delicacy to national icon. Here's where it all started

Join chef Ricardo Larrivée as he learns how this regional favourite became an iconic Canadian dish.
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Why Alberta's grasslands are the perfect place to raise cattle

Join chef Ricardo Larrivée for a day of feeding the herd on the lush and temperate grasslands of southern Alberta, as he learns where Canadian beef begins.
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What do Casablanca and Candiac, Que., have in common? Couscous

Did you know that 400 tons of couscous is shipped across the Atlantic every year? Join chef Ricardo Larrivée as he gets to the root of this golden grain.
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117 years ago, P.E.I.'s Malpeque was named the world's best oyster. Here's why

Join chef Ricardo Larrivée as he as explores one of Eastern Canada's most famous treats.
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Step inside two Quebec sugar shacks — one vintage, the other state-of-the-art

​Join chef Ricardo Larrivée as he taps into the sweet heart of maple country and learns just how much the industry has changed.
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Canadians didn't invent icewine — but we did perfect it

​Join chef Ricardo Larrivée as he tours of the famed Inniskillin estate winery in the Niagara Peninsula and explores the intricacies of this classic Canadian beverage.
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When it comes to lentils this 65-person Sask. town proves that small things can pack a punch

Join chef Ricardo Larrivée as he roams the Sask. fields and learns why lentils may be the key to a sustainable food future.
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This pioneering Quebec cider house is spearheading Canada's craft cider revival

Join chef Ricardo Larrivée as he explores what's goes into making world-class cider.
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Why Canada is becoming the pantry of the world (think: peas)

Dried peas from Landis, Sask., are sold in over 75 countries. Join chef Ricardo Larrivée as he learns about the power of the pulse.
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Meet the creators of Toronto's world-famous peameal bacon sandwich

Join chef Ricardo Larrivée as learns the legacy behind back bacon and bites into one of Toronto's most appetizing treasures.