TooCooksMany

Sure, it pays to have friends in high places, but we think it’s even more useful to have friends in hot places, too—namely, the kitchen. We grilled 29 chefs from across Western Canada for their pro tips, kitchen hacks and pantry essentials, and boy did they deliver. What follows is a culinary crash course: dozens of morsels of advice sure to elevate your home-cook game. Eat up.

Produced by Stacey McLachlan

The secret to making great stock? Take it off the stove... and into the oven.

“That way it never boils hard and you’ll have a clearer stock.”

– Bryan Satterford, chef/owner, Juke Fried Chicken, Vancouver