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Chef Lynn is on a mission to prove that you can use sweet potatoes in more than pies and sweet side dishes. So she travels to Tennessee where some of the best are grown.
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Plump, juicy strawberries grow low to the ground, so Chef Lynn finds out it’s back breaking work to harvest the best. But these gorgeous berries inspire her to create a mouth-watering brunch.
Baked, Smoked, Grilled, fresh trout is one of Chef Lynn’s favorites. But she never imagined she’d need to play hockey to find out how the locals enjoy it in Thornbury, Ontario.
Chef Lynn travels to the artichoke capitol of North America to work with a third generation artichoke farmer. She even gets to try some artichoke muffins.