Taste Buds
Taste Buds introduces audiences to healthy cooking, using recycled foods to make arts and crafts, teach how to manage a budget and be a responsible consumer and introduce basic science concepts as they relate to the art of cooking and food preparation.
Browse This Program
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Foods That Crack
July 9, 2011
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!
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Foods that are Fancy
June 26, 2011
This episode illustrates that fine dining is a great experience, but should include nutritious choices. Fancy desserts are good as an occasional treat, but it is important to have an appropriately-sized portion, with fruit for a garnish.
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Foods For A Party
May 29, 2011
Lily makes spicy samosas while Avery meets with a professional party planner; together they create fun, easy, fast party pizzas for their friend Tyler's birthday.
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Foods That Are Colourful
May 22, 2011
Lily's dish starts with a colourful fish: rainbow trout! Avery makes an ordinary plate pop with colour; together they prepare pesto chicken with a wildly colourful salad.
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Foods That Crunch
May 21, 2011
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!
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Food For Kings and Queens
May 15, 2011
Lily visits a castle where she prepares a royally stuffed chicken; Avery makes medieval-style bread that they'll use as bowls for their hearty lamb stew.
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Foods that Roll
May 8, 2011
Avery rolls up tofu enchiladas; Lily makes Thai-style, cold salad rolls, before the two friends meet in the kitchen to make crab wheels topped with tangy corn salsa.
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Foods That Stick
May 7, 2011
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!
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Foods that are Stacked
May 1, 2011
Avery brings cooking to new heights with a stacked salmon surprise; Lily visits a pasta factory to make lasagna noodles that they'll use together to make ,Old School Turkey Lasagna.,
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Foods That Grow
April 30, 2011
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.
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Foods that Zing
April 24, 2011
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.
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Food that Melt
April 23, 2011
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!
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Food for Dudes
April 17, 2011
High protein and good food-on-the-go are common threads for foods in this episode. With steak, we illustrate appropriate portion sizes and supplements. In addition, carbohydrates (mashed potatoes) and vegetables (asparagus) help to round out a heavy meal.
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Foods That Smell
April 16, 2011
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!
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Foods that are Ooey-Gooey
April 10, 2011
Healthy alternatives are the key to this episode. For dishes that may seem unhealthy, substitutes like whole wheat pasta and baked whole pita chips can help build a healthy dish. Adding vegetables and a moderate portion of meat can balance a meal with all four food groups.
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Foods that Flow
April 9, 2011
This episode demonstrates how smoothies and soups are easy and creative ways to enjoy fruits and vegetables. With Health Canada's Food Guide recommending five to nine daily servings, knowledge of variety and available options is key to encouraging healthy eating. In the same vein, we introduce goat's milk as an alternative to cow's milk. Since milk is a recommended food group in Canada's Food Guide, it is important to be aware of dairy alternatives, especially for those with digestive problems or allergies. Goat's milk contains less lactose, and is believed to be more easily digested.
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Foods that are Raw
April 3, 2011
Foods that are Raw focuses on fresh fruits and vegetables that are easy to prepare. They can also be combined to create very inventive, complete entrees. The overall message is still in eating a well-balanced diet, but introducing a fun, new way to enjoy raw produce.
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Foods that Fuel
April 2, 2011
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 & meatballs.
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Foods That Stretch
March 26, 2011
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!
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Foods That Rise
March 19, 2011
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.
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Foods for the Brain
March 13, 2011
Breakfast is especially important in Foods for the Brain. Studies show that children who eat breakfast are better able to concentrate, are absent from school less often and have fewer behavioural issues at school. They also tend to have healthier diets overall and are less likely to be overweight. Act Two focuses on fish as the best source of omega 3 fats, which are important for the normal development of the brain, eyes and nerves, and especially support brain development in young children. Omega 3 is necessary for healthy brain function, including learning ability, cognitive functioning and memory. Health Canada recommends consumption of at least two Food Guide servings of ,fatty, fish per week (such as salmon, sardines, trout and mackerel).
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Foods That Sizzle
March 12, 2011
Avery makes some noise when he and Matt create chicken & 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!
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Foods that are Purple
March 5, 2011
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!
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Foods that start with Q
February 27, 2011
Foods that start With Q is about experimenting with new flavours, ingredients, and combinations, a concept that culminates in Act Three for ,Quirky Quesadillas., While quiche is a fairly straightforward dish, Avery learns to customize it with more vegetable content and different types of cheeses for variations in flavour and a lower fat content (especially as there will be no bacon in the quiche). Act Two introduces quark cheese made from sheep‟s milk, another low fat dairy option and good source of calcium.
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Foods That Are Sweet
February 26, 2011
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!
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Foods That Are Flat
February 19, 2011
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 & Avery make a selection of slim and healthy sandwiches to find out which is their flat-out favourite.
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Foods for a Party
October 12, 2010
Lily makes spicy samosas while Avery meets with a professional party planner; together they create fun, easy, fast party pizzas for their friend Tyler's birthday.
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Foods that are Colourful
October 5, 2010
Lily's dish starts with a colourful fish: rainbow trout! Avery makes an ordinary plate pop with colour; together they prepare pesto chicken with a wildly colourful salad.
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Foods for Kings and Queens
September 28, 2010
Lily visits a castle where she prepares a royally stuffed chicken; Avery makes medieval-style bread that they'll use as bowls for their hearty lamb stew.
-
Foods that Roll
September 21, 2010
Avery rolls up tofu enchiladas; Lily makes Thai-style, cold salad rolls, before the two friends meet in the kitchen to make crab wheels topped with tangy corn salsa.
-
Foods that are Stacked
September 14, 2010
Avery brings cooking to new heights with a stacked salmon surprise; Lily visits a pasta factory to make lasagna noodles that they'll use together to make ,Old School Turkey Lasagna.,
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Foods that Zing
September 7, 2010
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.
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Foods for Dudes
November 30, 2009
Check out appropriate portion sizes with high protein food like steak. And carbohydrates (mashed potatoes) and vegetables (asparagus) help round out a heavy meal.
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Foods That Are Hot
October 12, 2009
OUr hosts explore new spices, flavours and cuisines. Research shows that capsaicin (the "heat" of the pepper) can help with digestion and pain relief, and Chili peppers are high in vitamin C. Learn how to quell the burn when something is too hot or spicy.
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Foods that Are Fancy
October 5, 2009
Fine dining is a great experience, but should include nutritious choices. Fancy desserts are good as an occasional treat, but have an appropriately-sized portion, with fruit for a garnish.
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Foods that Ooze
September 28, 2009
It's easy to include all four food groups in one dish like stuffed pizza. For a well-balanced diet, have a smaller piece of cake with milk and fruit.
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Foods that Make You Pucker
September 21, 2009
Our hosts make puckering popsicles with real fruit juices and explore which ingredients make food more or less sour. With a combination of sweet and sour they can balance and intensify various flavours. Plus, cooking with a wok.
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Foods that Stick
September 22, 2008
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!
-
Foods that Are Flat
September 21, 2008
The Taste Buds get the skinny on their favourite flat foods. Lily and Matt make two mouth-watering 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.
-
Foods that Grow
September 15, 2008
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? 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.
-
Foods that Melt
September 8, 2008
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!
-
Foods that Smell
September 1, 2008
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 the sense of smell alone!
