Lily and Avery follow their noses to find out what gives foods their amazing aromas. Avery enjoys a super garlicky Caesar salad, then tries to sniff out a cure for his ghastly garlic breath. Lily makes a splash at the fish market where she gets to the bottom of seafood's suspicious smells. Together, they take on the ultimate olfactory challenge: recreating Matt's Amazing Seafood Chowder, by sense of smell alone.
Watch foods melt before your eyes. Chill out as Lily tries to solve the mystery behind Baked Alaska, a frozen dessert that doesn't melt in the oven. On the hunt for a simple snack, Avery visits a local cheese shop and discovers there's more to cheese than just cheddar. Back at the kitchen with Matt, Lily and Avery use a variety of cheeses and fresh veggies to see who can make the best twist on an ooey-gooey melted favourite: grilled cheese sandwiches.
Ready Set Grow. With a garden's worth of greenery, Avery grills up a batch of veggie burgers. Lily heads into the field to unravel a mystery: how do greenhouses help veggies grow in winter (Psst. The secret is right under your feet). Then our duo discovers a funny thing about tomatoes - they're actually fruit. And avocados are actually berries. Turn them into dip and discover a delicious treat.
Lily's coming unglued. Can Matt help her find the fix for chicken fingers that stick to the pan? Avery tackles the art of making Japanese sticky rice at a sushi restaurant. But, when the octopus sushi gives him the willies, will he be able to stick to the task? Our hosts really bond when they compete to see who can make the stickiest snacks. With all this fun, you'll want to stick around.
Fill 'er up. When Avery needs to up his energy, he discovers that sugary sports drinks can't beat the boost he gets from his home made Power Smoothies and Awesome Fuel Bars. Lily hits the ice with an Olympic gold-medal hockey player and finds out what happens when you try to run on empty. Will the right snack get her back on track? Lily and Avery head back to the kitchen for a batch of the ultimate, high-octane meal: a new take on traditional spaghetti and meatballs.
It's crunch time. Lily fights soggy cereal with a crunchy batch of her very own granola and learns the history behind crunchy breakfast cereals with History Buff. Avery visits an apple orchard, where he meets an apple expert and learns how apples get from the tree to your local grocery store. Avery and Lily team up to make homemade oven-baked chips, and use their Crunch-o-meter to find out which kind of healthy chip is the King of Crunch.
The Taste Buds get the skinny on their favourite flat foods. Lily and Matt make two mouthwatering kinds of mandarin orange crepes and discover that one of the flattest foods is also the most versatile. Avery visits an Ethiopian restaurant, where they skip the cutlery and try different toppings on the deliciously flat injera bread. Then Lily and Avery make a selection of slim and healthy sandwiches to find out which is their flat-out favourite.
When Chillbot alerts Lily that her root beer float will have her floating in sugar, can she find a way to beat the heat with something that's not too sweet? Avery taps into the secrets of an authentic sugar shack, and finds out how oh-so-slow maple sap becomes oh-so-sweet maple syrup. Then Lily and Avery flip for their own fabulous flapjacks - and discover that fresh fruit is the perfect pancake companion. Sweet.
Purple powers activate. Avery and Matt cook up some freaky purple mashed potatoes with a side of purple coleslaw and then get artistic when they realize their plates need a little more colour. Lily ventures out to a gelato emporium to sample their rainbow-coloured flavours, learn how gelato is made, and find out if colour can affect a food's taste. Then it's blackberries versus blueberries as our hosts ask which fruit contains the most purple-staining action.
Avery makes some noise when he and Matt create chicken and veggie fajitas with that classic restaurant sizzle. Lily gets cooking right at her table when she visits the sizzle experts: a Korean barbecue restaurant. Then it's a sizzle showdown as the Taste Buds cook up a traditional Greek feast - and see which skewered delight is the loudest on the grill. These foods have something to say.
Rise and shine. The Taste Buds expand their food horizons. Avery tries to see how high he can make a strawberry shortcake rise, and the result towers above anything he's made before. Lily tours a bakery to find out if the rumour is true: that bread rises because of gases given off by - yuck - fungus. Back at the kitchen, Matt helps Lily and Avery stack up some new uses for day-old bread, with delicious results.
Can you make your food streeeetch? When Matt and Lily make pizza dough that breaks instead of stretches over the pizza pan, Science Whiz shows them how kneading the dough is the key to the science of stretch. At an authentic noodle restaurant, Avery watches a professional noodle puller hand-stretch 1000 strands of noodles. Back at home base, Avery and Lily stretch out the noodle dough for their own take on Italian ravioli.
When her store-bought taco shells crack into a gazillion pieces, Lily cooks up a batch of home made taco shells that crunch without cracking. Meanwhile, Avery investigates how chickens lay eggs without cracking them, and makes a trip to see some of the biggest eggs of all - at an ostrich farm. Then our hosts take a crack at cooking each other's favourite omelet, and the results have Matt cracking up.
Happy food memories are making everyone aglow. Avery makes cupcakes while Lily visits a chocolatier. Back in the kitchen, the Taste Buds share homemade fries that are actually good for you. Morag Cleeveley of Yummy Stuff appears.
It's an OOZElympic event as Avery makes an oozy molten lava cake and Lily visits a bee farm for honey. Back in the kitchen, the Taste Buds face off with whose stuffed pizza will ooze the most. Pastry Chef Dufflet Rosenberg of Dufflet Pastries appears.
It's a half hour of sour as Lily and Avery delve into pork pot stickers with sour rice vinegar and a pickle factory. Back in the kitchen, which ice pop has the most pucker power? Chef Winlai Wong of Spice Route appears.
It's an OOZElympic event as Avery makes an oozy molten lava cake and Lily visits a bee farm for honey. Back in the kitchen, the Taste Buds face off with whose stuffed pizza will ooze the most. Pastry Chef Dufflet Rosenberg of Dufflet Pastries appears.
The Taste Buds dare to be fancy. With proper supervision, Lily blowtorches crème brûlées, and Avery gets a crash course in dining etiquette. Back in the kitchen, not-so-fancy mashed potatoes becomes ultra-fancy soufflé. Pastry Chef Joanne Yolles appears.
Avery and Lily bulk up on their knowledge of healthy booster foods with a visit to the Healthy Butcher and a chef who cooks for professional sports teams. Back in the kitchen, things heat up with chili power. Chef Robert Bartley of the Air Canada Centre appears.
Lily and Avery discover foods that flow with trips to a juice bar and a goat dairy farm. Back in the kitchen, it's a SOUPer challenge with two soups, one bowl.
Avery and Lily bulk up on their knowledge of healthy booster foods with a visit to the Healthy Butcher and a chef who cooks for professional sports teams. Back in the kitchen, things heat up with chili power. Chef Robert Bartley of the Air Canada Centre appears.
Just as food can boost the body, food can boost the brain too. Lily hams it up with green eggs and ham while Avery fishes for facts at an aquaculture centre. Back in the kitchen, dessert is going to be berry delicious. Chef Donna Dooher of Mildred Temple's Kitchen appears.
The Taste Buds dare to be fancy. With proper supervision, Lily blowtorches crème brûlées, and Avery gets a crash course in dining etiquette. Back in the kitchen, not-so-fancy mashed potatoes becomes ultra-fancy soufflé. Pastry Chef Joanne Yolles appears.
RAWsome fruits and veggies are the star of this episode as Lily visits a big city rooftop garden and Avery makes a lasagna that doesn't need baking. Back in the kitchen, it's fruits versus vegetables for the best gazpacho. Chef Jennifer Italiano of Live Food Bar appears.
It's a deliciously messy episode as Avery makes an ooey-gooey macaroni and cheese and Lily visits a bubble gum factory. Back in the kitchen, nachos reign supreme as the Taste Buds make a meal of homemade pita chips. Chef Bonnie Stern appears.
Dudes come in all forms like surfers, ranchers, and Taste Buds. Lily makes mini falafel burgers and Avery learns how to grill steak like a pro. Back in the kitchen, the Taste Buds are making chocolate salami (there's no meat in it, we promise!).
Lily prepares a popular Indian dish called beef vindaloo while Avery learns to make mustard; together they really "bring the zing" with fish sticks and a tangy, citrus salad.
Lily brings the zing by creating a spicy, classic Indian dish called Beef Vindaloo. Avery visits a mustard factory to get the low down on this ancient, zing-y condiment. Together in the kitchen, they whip up zesty fish sticks and a citrusy salad with orange and mustard dressing. Zing.
Avery gets the show rolling with a healthy, modern twist on enchiladas, substituting tofu for meat. Lily makes fresh, cold salad rolls at a Thai restaurant. Back in the kitchen, the hosts get together to roll up crab cakes (or wheels) topped with a tangy corn salsa.
The Taste Buds challenge each other to create medieval style feasts. Lily visits Toronto's Casa Loma to prepare a royally stuffed chicken. Avery makes bread bowls that the hosts will use in the kitchen to serve up a hearty lamb stew; perfect for kings, queens, and peasants.
Lily's favourite colourful fish is the rainbow trout, which she prepares with a beautifully vibrant salad. Avery gets tips from an expert chef on the art of food presentation. Together in the kitchen, the hosts prepare a vivacious chicken with pesto sauce and wildly coloured vegetables.
The Taste Buds prepare some amazing finger foods for a friend's birthday party. Lily starts with some spicy, oven-baked samosas. Avery works with an event planner to put together an awesome theme party. The hosts team up in the kitchen to make three delicious, easy-to-prepare personal party pizzas.