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Archive for December, 2012

Happy Holidays from!

Happy holidays from the team!

2013 is shaping up to be a very exciting year for and we’ll have exciting new developments to share with you in the new year.

We wish you and your family a wonderful holiday season and a very happy New Year!

The Team


December 25, 2012 | By | Reply More

The Chef’s Guide To Knives Infographic

December 18, 2012 | By | Reply More

Butter Chicken Lasagna Recipe Wins Recipe to Riches

The winner of Recipe to Riches was crowned, with Rick Matharu receiving the highest number of votes for his Butter Chicken Lasagna. His butter chicken lasagna recipe was inspired by the Indian-Canadian fusion dishes he loves to prepare.

Matharu was up against Jason Keary with his Honey Cheese Pastries, Stephen Childs with his Chipotle Chili Bites, Tracey Rigden with her Dulce de Leche Brownies, Jackie Koh with her Smoky Korean Meatballs, Don Harquail with his Golden Toffee Nut Gems, and Cathy Ferguson with her Montreal Deli Dip. Each of the category winners received $25,000. Matharu took home the grand prize of $250,000. He plans to put some of his winnings toward taking some culinary training and a recently purchased home.

Matharu’s winning recipe and the other category winners’ are available as President’s Choice products in select Loblaw stores across the country.

The finale of “Recipe to Riches” can be viewed online at

Butter Chicken Lasagna

Prep: 60 minutes

Cook: 2 hours 20 minutes

Serves: 12

Tandoori Marinade

  • 250 ml (1 cup) plain yogurt
  • 45 ml (3 tbsp) fresh lemon juice
  • 30 ml (2 tbsp) tandoori spice blend
  • 15 ml (1 tbsp) dried fenugreek
  • 5 ml (1 tsp) kosher salt
  • 2 ml (1/2 tsp) freshly ground black pepper
  • 2 ml (1/2 tsp) hot pepper flakes
  • 8 boneless skinless chicken thighs (about 750 g/1 1/2 lb)

Butter Chicken Sauce

  • 45 ml (3 tbsp) extra-virgin olive oil
  • 5 ml (1 tsp) unsalted butter
  • 5 ml (1 tsp) cumin seeds
  • 250 ml (1 cup) diced red onion
  • 30 ml (2 tbsp) minced garlic
  • 5 ml (1 tsp) turmeric
  • 5 ml (1 tsp) minced ginger root
  • 30 ml (2 tbsp) tandoori spice blend
  • 7 ml (1 1/2 tsp) hot pepper flakes
  • 250 ml (1 cup) water
  • 1 can (796 ml/28 oz) crushed tomatoes
  • 325 ml (1 1/3 cups) 35 per cent whipping cream
  • 22 ml (1 1/2 tbsp) fenugreek, crushed
  • 15 ml (1 tbsp) granulated sugar


  • 45 ml (3 tbsp) extra-virgin olive oil
  • 15 ml (1 tbsp) unsalted butter
  • 250 ml (1 cup) diced red onion
  • 15 ml (1 tbsp) minced garlic
  • 500 ml (2 cups) sliced cremini mushrooms
  • 250 ml (1 cup) diced sweet green pepper
  • 15 ml (1 tbsp) kosher salt
  • 2 ml (1/2 tsp) garam masala
  • 2 ml (1/2 tsp) freshly ground black pepper


  • 15 oven-ready dry lasagna noodles
  • 250 ml (1 cup) ricotta cheese
  • 500 ml (2 cups) grated mozzarella cheese
  • 4 basil leaves, shredded
  1. Tandoori marinade: In a large bowl, whisk together yogurt, lemon juice, tandoori spice blend, fenugreek, salt, pepper and hot pepper flakes until well combined. Add chicken; toss to coat. Cover with plastic wrap; refrigerate for 8 to 12 hours.
  2. Heat oven to 200 C (400 F). Scrape marinated chicken onto rimmed baking sheet lined with parchment paper. Bake in centre of oven for about 25 minutes or until cooked through. Remove from oven; let stand for 15 minutes. Cut chicken into 5-mm (1/4-inch) cubes. Place in a bowl, cover with plastic wrap and refrigerate.
  3. Butter chicken sauce: In a medium saucepan, heat olive oil and butter over medium-high heat. Add cumin seeds; toast, stirring frequently, for 2 minutes. Add onion, garlic and turmeric; cook, stirring frequently, for about 5 minutes or until onions are softened. Add ginger, tandoori spice blend and hot pepper flakes; cook, stirring, for another 2 minutes. Stir in water, tomatoes, cream, fenugreek and sugar. Bring to a gentle simmer, stirring occasionally. Cook for 20 minutes. Add cooked chicken cubes; simmer for another 15 minutes or until sauce is thickened. Set aside.
  4. Meanwhile, prepare vegetables: In a medium saucepan, heat olive oil and butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for about 5 minutes or until onion is softened. Add mushrooms and green pepper; cook, stirring, for 8 to 10 minutes or until vegetables are soft. Add salt, garam masala and black pepper; cook for another 2 minutes. Set aside.
  5. To assemble lasagna: Heat oven to 200 C (400 F). Spread one-third of the butter chicken sauce over bottom of a 3-l (13-by-9-inch) glass baking dish. Arrange 5 noodles over top. Dollop with ricotta; top with vegetables. Arrange 5 more noodles over top. Spread another one-third sauce all over. Sprinkle with half of the mozzarella. Top with remaining noodles. Spread remaining sauce all over. Sprinkle with remaining mozzarella. Cover loosely with foil.
  6. Bake in centre of oven for 45 minutes; remove foil. Sprinkle with basil. Return to oven for another 5 minutes or until bubbling and golden on top. Let stand for 10 minutes before serving.

Source: Food Network Canada

[Via Ottawa Citizen]

December 14, 2012 | By | Reply More

ChicWrap, Plastic Wrap 2.0

Plastic wrap is one of those things that every home cook uses daily, but no one really likes using. Wrap typically gets stuck on the roll, forcing you to find the end. Once you do find the end and pull out your piece of wrap you have to watch out for that sharp serrated cutting edge (keep those fingers safe!). Finally, you have to get the freshly cut wrap onto whatever it is you are covering before the plastic folds in on itself into a giant mess. Meet the next generation of plastic wrap dispensing and simplify your life with ChicWrap!

ChicWrap features:

  • ZipSafe Slide Cutter
  • 250′ professional grade plastic wrap
  • sustainable wipe-clean dispenser box
  • non-skid rubber feet (grip to all kitchen surfaces)
  • six designs to choose from

ChicWrap was created by Ian Kaiser and Sean Neiberger, cofounders of the Allen Reed Company. Kaiser and Neiberger have been immersed in the world of plastic wrap for more than 20 years providing professional chefs, restaurants and local school cafeterias with easy and effective ways to dispense and cut professional grade plastic wrap. With ChicWrap, they’re bringing the same professional quality to the your home kitchen.

The ChicWrap box is really easy to put together. Open the sealed box and take out the ZipSafe Slide Cutter. Peel off the protection tape, and affix to the outlined spot on the top of the unit. Stick the four rubber feet to the designated spots on the bottom of the box. Finally, feed the professional plastic wrap through the top, closing the box up.

ChicWrap is available in six colourful designs; California, Citrus, Cook’s Tools, Modern Dots, Sunflowers and Triangles. At a price of $9.99 per unit, it may seem a little pricey at first, but it does include 250′ feet of plastic wrap. Refill rolls are also available for $15.99 (includes 4x 250′ rolls). Optionally, you could also put another brand of wrap in the unit if you run out.

For more information visit ChicWrap on Facebook and Twitter.

December 13, 2012 | By | Reply More

Petition to get Hasbro to Feature Boys on Easy-Bake Oven Packaging

McKenna Pope’s little brother loves to cook. She was surprised when she walked in on him “cooking” tortillas on top of his lamp’s light bulb.  Obviously, this is not very safe. So he asked Santa for his very own Easy-Bake Ultimate Oven, made by Hasbro. McKenna found it appalling that boys are not featured in packaging or promotional materials for Easy Bake Ovens, and the oven only comes in pink and purple, ostensibly targeting girls.

So McKenna started a petition at to get Hasbro to feature boys on the packaging. There are many talented and successful male culinary geniuses, like Gordon Ramsey, Mario Batali, Emeril, Bobby Flay, etc., but Hasbro continues to market that girls are the only ones who should be in the kitchen.

Join McKenna and sign the petition to get Hasbro to feature males on the packaging and in promotional materials for the Easy-Bake Ultimate Oven, as well as offering the product in non-gender specific colours.



December 12, 2012 | By | Reply More