Enjoy this little amuse-bouche of the recent MUNCHIES dinner hosted by Matty Matheson of Keep It Canada. In this snippet, Matty branches out from his busy schedule in the Great White North to make his way down to New York City and show his friends at VICE, Agenda, and HUF how true Canadians eat.

His menu showcases the most delicious flavors of Canada, with everything from an uni- and caviar-topped bagel to loaded lobster and foie gras pie to mouthwatering horse ribs topped with fried eggs in this wild, seven-course meal.

Watch to see Matty working his magic in the kitchen of Brooklyn’s Kinfolk.

See what was on the menu at MUNCHIES: http://bit.ly/KIC-Dinner

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Get the top-rated recipe for Vegan Agave Cornbread Muffins at http://allrecipes.com/Recipe/Vegan-Agave-Cornbread-Muffins/Detail.aspx

This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup and applesauce.

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In this episode of Keep It Canada, Matty heads to the Quebec countryside to hangout with Emma Cardarelli, chef and co-owner of Nora Grey. Emma’s catches quickly outnumbers Matty ten to one when the two go fishing for trout. Before returning their bounty to Nora Grey, they manage to sneak in a quick skeet-shooting session with expert Charles Antoine.

Matty also visits the headquarters of Société-Orignal—plus their offsite beehive, Gourmet Sauvage, and Ferme la Rose Des Vents—to source local ingredients for a huge family-style meal where he prepares whelk pie, tourtiere, and roasted chicken with root vegetables. (Oh, and we should mention that Matty also becomes an official member of the Turd Confederacy.)

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Check out the best of Matty Matheson: http://bit.ly/Matty-Best-Of

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Get the recipe for Slow Cooker Boneless Turkey Breast at http://allrecipes.com/recipe/slow-cooker-boneless-turkey-breast/detail.aspx

In this video, we’ll show you that you don’t have to wait until Thanksgiving to enjoy delicious, tender and juicy turkey. Rather than roasting the whole bird, we’ll prepare a boneless turkey breast in a slow cooker. Seasoned with garlic powder, onion powder, parsley, basil, and oregano, the turkey breast cooks low and slow for 8 hours. You’ll have plenty of time to whip up mashed potatoes and steam your favorite green vegetables.

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Mike has been doing some research. This should go well then…

We’re back in the studio and looking at some of the possible gadgets that you might find in the kitchen of the future. Some of them are um… interesting!

Also this week:

Healthy Meal Plan:
Raspberry and Melon Smoothie – http://bit.ly/1MOoqox
Rainbow Salad – http://bit.ly/1AFHm2h
Warm Kale, Apple & Lentil Salad – http://bit.ly/1w6AOWg

Easy One Pot Orzo with Lamb – http://bit.ly/1zhjD4F
Mozzarella Stuffed Chicken by Helen – http://bit.ly/1865elv

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

In this episode of Girl Eats Food, Jo digs into the natural aphrodisiac scene—including asparagus, oysters, Chinese herbal remedies, and goat offal stews—to learn how different cultures have developed passion-enhancing recipes that continue to be thought of as love potions for millennia. Skeptical? Just see how Jo’s new concoctions work on a octogenarian pharmacology professor who doubts her newfound powers of edible seduction.

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Get the recipe for The Best Thai Coconut Soup at http://allrecipes.com/recipe/the-best-thai-coconut-soup/detail.aspx

In this video you’ll see how to make a delicious, warming bowl of Thai coconut soup. We’ll also show you how to use some traditional flavors like, ginger, red curry paste, lemongrass, fish sauce and coconut milk.

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Over the last few years we’ve seen the effect food can have on peoples’ lives. Your awesome stories inspire us to do what we do… and we want to share those stories with the world.

This is Helen’s Story…

If you have a food story to share then let us know.

Email stories@sortedfood.com with your food story & a link to your SortedFood profile.

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Get the top-rated recipe for Jeannie’s Kickin’ Fried Fish at http://allrecipes.com/recipe/jeannies-kickin-fried-fish/detail.aspx

In this video, we’ll show you a two-step breading method for tilapia. This mild fish first gets coated in a milk-egg batter and then gets a highly seasoned coating of Cajun spices and bread crumbs. We place the fish in the refrigerator for about 15 minutes to allow the crust to set and then quickly pan fry it in olive oil and butter.

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