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Last Year02/21/25 - 02/21/26
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Inspired by streets of Malaysia, this egg burger is perfected with the help of Hellmann’s Mayonnaise. @motzburger Ingredients 🛒 Malaysian Sloppy Burger 1 pound fresh-ground 80/20 ground beef chuck 2 tbsp margarine 4 hamburger buns 1 tbsp Super-Secret Sloppy Seasoning 4 eggs 4 slices American cheese Knorr Liquid Flavour Enhancer Worcestershire sauce Sriracha Hellmann’s Real Mayonnaise Super-Secret Sloppy Seasoning: 1 tsp curry powder 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika ½ tsp ground cumin ½ tsp ground black pepper ½ tsp salt ½ tsp white sugar Directions: 📝 1. Divide the beef into 4 equal 4-ounce portions. 2. Using 2 squares of parchment paper, hand-smash each portion between the sheets until they are about 1/8 inch thick. 3. Heat the skillet over medium heat and add margarine. Spread buns with a thin coat of Hellmann’s mayonnaise and toast in batches. 4. For the Super-Secret Sloppy Seasoning: combine all ingredients in a small bowl and whisk. 5. Raise the skillet heat to medium-high and, once it starts to smoke, add 2 of the patties and sprinkle them generously with the Sloppy Seasoning. Cook for 3 minutes, or when red condensation begins to form on the top of the patties. 6. Flip and cook for another minute or so, then repeat with the other 2 patties. 7. Remove the patties from the heat and set aside. 8. Heat the nonstick pan over medium heat and add more margarine. 9. When the pan is hot, crack in the egg and break the yolk and smear it into the egg white. 10. Lift the pan and tilt to coat the surface with the egg creating a thin layer. 11. Turn off the heat and add a slice of cheese to the center of the egg. 12. Place a cooked patty on the cheese, more seasoning, a dash of Knorr Liquid Flavour Enhancer, a dash of Worcestershire, a squirt of sriracha, and a squirt of mayo. 13. Using the rubber spatula, fold the edges of the egg over the top of the patty. Remove from the pan, flip over and place on the toasted heel of the bun. 14. To be true to form (and the name of the recipe) add some MORE hot sauce and mayo, and finally the toasted crown of the bun.
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flavour.network
Inspired by streets of Malaysia, this egg burger is perfected with the help of Hellmann’s Mayonnaise. @motzburger Ingredients 🛒 Malaysian Sloppy Burger 1 pound fresh-ground 80/20 ground beef chuck 2 tbsp margarine 4 hamburger buns 1 tbsp Super-Secret Sloppy Seasoning 4 eggs 4 slices American cheese Knorr Liquid Flavour Enhancer Worcestershire sauce Sriracha Hellmann’s Real Mayonnaise Super-Secret Sloppy Seasoning: 1 tsp curry powder 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika ½ tsp ground cumin ½ tsp ground black pepper ½ tsp salt ½ tsp white sugar Directions: 📝 1. Divide the beef into 4 equal 4-ounce portions. 2. Using 2 squares of parchment paper, hand-smash each portion between the sheets until they are about 1/8 inch thick. 3. Heat the skillet over medium heat and add margarine. Spread buns with a thin coat of Hellmann’s mayonnaise and toast in batches. 4. For the Super-Secret Sloppy Seasoning: combine all ingredients in a small bowl and whisk. 5. Raise the skillet heat to medium-high and, once it starts to smoke, add 2 of the patties and sprinkle them generously with the Sloppy Seasoning. Cook for 3 minutes, or when red condensation begins to form on the top of the patties. 6. Flip and cook for another minute or so, then repeat with the other 2 patties. 7. Remove the patties from the heat and set aside. 8. Heat the nonstick pan over medium heat and add more margarine. 9. When the pan is hot, crack in the egg and break the yolk and smear it into the egg white. 10. Lift the pan and tilt to coat the surface with the egg creating a thin layer. 11. Turn off the heat and add a slice of cheese to the center of the egg. 12. Place a cooked patty on the cheese, more seasoning, a dash of Knorr Liquid Flavour Enhancer, a dash of Worcestershire, a squirt of sriracha, and a squirt of mayo. 13. Using the rubber spatula, fold the edges of the egg over the top of the patty. Remove from the pan, flip over and place on the toasted heel of the bun. 14. To be true to form (and the name of the recipe) add some MORE hot sauce and mayo, and finally the toasted crown of the bun.
The best of Calgary with the best mayo! Hellmann’s Mayonnaise takes this burger combo to the next level. @conniedesousa Ingredients 🛒 Whole Truck Burger Recipe 2 lb. ground beef chuck (two 4oz patties per burger) ½ Tbsp kosher salt 4 sesame burger buns 12 ribbon cheese slices 1 Tbsp olive oil 1 Tbsp Hellmann’s Real Mayonnaise 1 cup shredded iceberg lettuce 2 vine tomatoes Hellmann’s Alley-Max Sauce 4 Tbsp Hellmann’s Real Mayonnaise 1 Tbsp sweet relish 1 tsp white vinegar ¼ tsp Hungarian paprika ¼ tsp onion salt ¼ tsp granulated garlic Nacho Cheese Sauce ¼ cup Hellmann’s Chipotle Mayonnaise ½ cup shredded sharp cheddar cheese ½ cup shredded pepper jack cheese Whole Truck Burger and Dump Truck Fries ½ tsp yellow prepared mustard ½ tsp hot sauce ¼ cup evaporated milk ¼ tsp salt Directions📝 Alley-Max Sauce 1.Mix all ingredients in a small bowl and set aside. Whole Truck Burger 1. Divide mixture into 8 even balls and form each ball into a ¼” thick smash patty. 2. Cover with plastic wrap and set aside in the refrigerator. 3. Lightly coat both cut sides of each bun with Hellmann’s Real Mayonnaise. 4. Drizzle lightly with olive oil and place each burger patty on the grill or flattop. 5. Allow to cook for about 4 minutes and flip. 6. The burgers are finished when the internal temperature reaches 160F. 7. Move the burgers to a cooler part of the grill and top with the cheese slices. 8. Place the buns, cut side down, on the grill for about 30 seconds. 9. Remove the buns and place the bottoms on a platter. 10. Top each bottom with 1 Tbsp. of Alley-Max sauce. 11. Arrange sliced pickles, burger patty, shredded lettuce and two slices of tomato before adding the crown of the bun. Nacho Cheese Sauce 1. In a small saucepan on low heat, add all sauce ingredients and bring to a low simmer. 2. Continue and whisk well until smooth. Dump Truck Fries 1. Fry or bake crinkle cut fries as per directions and place on large serving platter or bowl. Season with salt as needed. 2. Pour hot cheese sauce over fries and top with crunchy BBQ corn chips.
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The best of Calgary with the best mayo! Hellmann’s Mayonnaise takes this burger combo to the next level. @conniedesousa Ingredients 🛒 Whole Truck Burger Recipe 2 lb. ground beef chuck (two 4oz patties per burger) ½ Tbsp kosher salt 4 sesame burger buns 12 ribbon cheese slices 1 Tbsp olive oil 1 Tbsp Hellmann’s Real Mayonnaise 1 cup shredded iceberg lettuce 2 vine tomatoes Hellmann’s Alley-Max Sauce 4 Tbsp Hellmann’s Real Mayonnaise 1 Tbsp sweet relish 1 tsp white vinegar ¼ tsp Hungarian paprika ¼ tsp onion salt ¼ tsp granulated garlic Nacho Cheese Sauce ¼ cup Hellmann’s Chipotle Mayonnaise ½ cup shredded sharp cheddar cheese ½ cup shredded pepper jack cheese Whole Truck Burger and Dump Truck Fries ½ tsp yellow prepared mustard ½ tsp hot sauce ¼ cup evaporated milk ¼ tsp salt Directions📝 Alley-Max Sauce 1.Mix all ingredients in a small bowl and set aside. Whole Truck Burger 1. Divide mixture into 8 even balls and form each ball into a ¼” thick smash patty. 2. Cover with plastic wrap and set aside in the refrigerator. 3. Lightly coat both cut sides of each bun with Hellmann’s Real Mayonnaise. 4. Drizzle lightly with olive oil and place each burger patty on the grill or flattop. 5. Allow to cook for about 4 minutes and flip. 6. The burgers are finished when the internal temperature reaches 160F. 7. Move the burgers to a cooler part of the grill and top with the cheese slices. 8. Place the buns, cut side down, on the grill for about 30 seconds. 9. Remove the buns and place the bottoms on a platter. 10. Top each bottom with 1 Tbsp. of Alley-Max sauce. 11. Arrange sliced pickles, burger patty, shredded lettuce and two slices of tomato before adding the crown of the bun. Nacho Cheese Sauce 1. In a small saucepan on low heat, add all sauce ingredients and bring to a low simmer. 2. Continue and whisk well until smooth. Dump Truck Fries 1. Fry or bake crinkle cut fries as per directions and place on large serving platter or bowl. Season with salt as needed. 2. Pour hot cheese sauce over fries and top with crunchy BBQ corn chips.
Tonight’s craving? Sticky toffee pudding, obviously 🤎 @matthewchincreative RECIPE Ingredient list: ● 1 cup pitted dates, diced ● 1 cup water ● ¼ cup spiced rum ● 1tsp baking soda ● 1 tsp cinnamon ● 1 tsp ground ginger ● 1 tsp nutmeg ● 1 stick unsalted butter, softened ● ¾ cup light brown sugar ● 2 large eggs ● 1 large egg yolk ● 2 tsp vanilla extract ● 1½ cups all-purpose flour ● 1 tsp baking powder ● Vanilla ice cream (optional) For the Toffee: ● 1 cup light brown sugar, packed ● ⅓ cup golden syrup or corn syrup ● 2 Tbsp molasses ● ¼ cup spiced rum ● 3 tbsp unsalted butter ● 1 cup heavy cream ● 2 tbsp kosher salt Instructions: 1. Add dates, water and ¼ cup bourbon to a pot. Stir and bring to a boil. 2. Add baking soda, stir, then remove from heat. 3. In a stand mixer, cream butter and brown sugar. 4. Add egg, vanilla extract, spices, and mix until combined. 5. Pour your date paste and mix. 6. Add baking soda and flour gradually until a batter forms. 7. Pour batter in a butter-lined 9”x9” baking dish. 8. Bake at 350˚F for 30-40 minutes. 9. Meanwhile, make the rum caramel by adding the brown sugar, golden syrup, molasses, and spiced rum to a sauce pot. 10. Once the sugars have dissolved and large bubbles form, remove from heat, add butter, heavy cream and mix until combined. 11. Sprinkle kosher salt into the caramel, mix and set aside. 12. When pudding is ready, poke holes, pour half the caramel overtop and bake for another 3 minutes until the caramel absorbs. 13. When ready, slice and serve with a scoop of ice cream (optional).
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flavour.network
Tonight’s craving? Sticky toffee pudding, obviously 🤎 @matthewchincreative RECIPE Ingredient list: ● 1 cup pitted dates, diced ● 1 cup water ● ¼ cup spiced rum ● 1tsp baking soda ● 1 tsp cinnamon ● 1 tsp ground ginger ● 1 tsp nutmeg ● 1 stick unsalted butter, softened ● ¾ cup light brown sugar ● 2 large eggs ● 1 large egg yolk ● 2 tsp vanilla extract ● 1½ cups all-purpose flour ● 1 tsp baking powder ● Vanilla ice cream (optional) For the Toffee: ● 1 cup light brown sugar, packed ● ⅓ cup golden syrup or corn syrup ● 2 Tbsp molasses ● ¼ cup spiced rum ● 3 tbsp unsalted butter ● 1 cup heavy cream ● 2 tbsp kosher salt Instructions: 1. Add dates, water and ¼ cup bourbon to a pot. Stir and bring to a boil. 2. Add baking soda, stir, then remove from heat. 3. In a stand mixer, cream butter and brown sugar. 4. Add egg, vanilla extract, spices, and mix until combined. 5. Pour your date paste and mix. 6. Add baking soda and flour gradually until a batter forms. 7. Pour batter in a butter-lined 9”x9” baking dish. 8. Bake at 350˚F for 30-40 minutes. 9. Meanwhile, make the rum caramel by adding the brown sugar, golden syrup, molasses, and spiced rum to a sauce pot. 10. Once the sugars have dissolved and large bubbles form, remove from heat, add butter, heavy cream and mix until combined. 11. Sprinkle kosher salt into the caramel, mix and set aside. 12. When pudding is ready, poke holes, pour half the caramel overtop and bake for another 3 minutes until the caramel absorbs. 13. When ready, slice and serve with a scoop of ice cream (optional).
Anna Olson’s baked lemon donuts are the spring treat you didn’t know you needed 🤤🍋 @missbakersbites Recipe link in bio ✨
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Anna Olson’s baked lemon donuts are the spring treat you didn’t know you needed 🤤🍋 @missbakersbites Recipe link in bio ✨
This oxtail stew = comfort in a bowl 😋🍲 @matthewchincreative RECIPE 👇 Ingredient list: 2-4 lbs oxtail fresh (6-8 pieces) 2 cups vinegar (optional) 1 lime, halved 2 tbsp browning sauce ¼ cup brown sugar 2 tsp browning sauce 2 garlic cloves, minced 1 tbsp ginger, minced 3 tbsp thyme, stems removed ¼ green onions, sliced 1 tbsp garlic powder 1 tbsp paprika 1 tbsp cajun seasoning 2 tbsp allspice 1 tbsp all purpose seasoning ¼ cup carrots, finely diced (optional) 1 bell pepper, cut into strips ½ cup yellow onion, diced 2 tbsp olive oil 2 cups beef stock 1 scotch bonnet pepper 2 tbsp ketchup 2 tbsp soy sauce 2 bay leaves 1 cup butter beans Instructions: In a large bowl place your oxtail and clean it with vinegar and lime. Drain vinegar and rinse. Add browning sauce, brown sugar, garlic, ginger, thyme, green onions, spices, carrots, bell peppers and onions to a bowl. Mix thoroughly and let marinate for 2-4 hours in the fridge. Heat a large dutch oven pot on medium high. Add olive oil followed by oxtail pieces and braise until dark brown on each side. Add veggies into the pot and mix until well combined. Pour beef stock, ketchup, soy sauce, scotch bonnet pepper and bay leaves into the pot. Stir, then let simmer for 2-4 hours until completely tender. When it’s about 30 minutes until ready, pour butter beans and simmer until fully cooked. Once ready, let rest for 30 minutes before serving with rice and peas and plantain (optional).
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flavour.network
This oxtail stew = comfort in a bowl 😋🍲 @matthewchincreative RECIPE 👇 Ingredient list: 2-4 lbs oxtail fresh (6-8 pieces) 2 cups vinegar (optional) 1 lime, halved 2 tbsp browning sauce ¼ cup brown sugar 2 tsp browning sauce 2 garlic cloves, minced 1 tbsp ginger, minced 3 tbsp thyme, stems removed ¼ green onions, sliced 1 tbsp garlic powder 1 tbsp paprika 1 tbsp cajun seasoning 2 tbsp allspice 1 tbsp all purpose seasoning ¼ cup carrots, finely diced (optional) 1 bell pepper, cut into strips ½ cup yellow onion, diced 2 tbsp olive oil 2 cups beef stock 1 scotch bonnet pepper 2 tbsp ketchup 2 tbsp soy sauce 2 bay leaves 1 cup butter beans Instructions: In a large bowl place your oxtail and clean it with vinegar and lime. Drain vinegar and rinse. Add browning sauce, brown sugar, garlic, ginger, thyme, green onions, spices, carrots, bell peppers and onions to a bowl. Mix thoroughly and let marinate for 2-4 hours in the fridge. Heat a large dutch oven pot on medium high. Add olive oil followed by oxtail pieces and braise until dark brown on each side. Add veggies into the pot and mix until well combined. Pour beef stock, ketchup, soy sauce, scotch bonnet pepper and bay leaves into the pot. Stir, then let simmer for 2-4 hours until completely tender. When it’s about 30 minutes until ready, pour butter beans and simmer until fully cooked. Once ready, let rest for 30 minutes before serving with rice and peas and plantain (optional).
Dubai chocolate lovers, this one’s for you 💚🍫 #internationalchocolateday
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flavour.network
Dubai chocolate lovers, this one’s for you 💚🍫 #internationalchocolateday
The Summer I Made a Chocolate Mirror Glaze Cake 🍫 🎂 @larabuchar #tsitp
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flavour.network
The Summer I Made a Chocolate Mirror Glaze Cake 🍫 🎂 @larabuchar #tsitp
Delicious, nutritious and totally versatile. Contestants are thinking turkey in this round of Big Burger Battle!
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flavour.network
Delicious, nutritious and totally versatile. Contestants are thinking turkey in this round of Big Burger Battle!
Crispy, Golden, & Delicious! ⭐ McCain fries take centre stage in this week’s Top Chef Canada quickfire challenge. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @STACKTV !
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Crispy, Golden, & Delicious! ⭐ McCain fries take centre stage in this week’s Top Chef Canada quickfire challenge. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @STACKTV !
Next up on Top Chef Canada… guest judge Nara Smith joins the table 👀✨ Catch all new episodes of Top Chef Canada Tuesdays at 10ep on Flavour Network, or stream it on @stacktv
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Next up on Top Chef Canada… guest judge Nara Smith joins the table 👀✨ Catch all new episodes of Top Chef Canada Tuesdays at 10ep on Flavour Network, or stream it on @stacktv
Watch as the Top Chef Canada finalists take a ride in the Volkswagen Tiguan and reflect on their journeys as they prepare for one last cook. 🚗 #TCC12 Tune into the Top Chef Canada finale Tuesday night at 10ep on Flavour Network or stream it on @stacktv!
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Watch as the Top Chef Canada finalists take a ride in the Volkswagen Tiguan and reflect on their journeys as they prepare for one last cook. 🚗 #TCC12 Tune into the Top Chef Canada finale Tuesday night at 10ep on Flavour Network or stream it on @stacktv!
Happy National Pancake Day 🥞 This savoury twist from Anna Olson is the perfect way to celebrate 🎉
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Happy National Pancake Day 🥞 This savoury twist from Anna Olson is the perfect way to celebrate 🎉
Say yes to the ultimate comfort meal 🍝😋 RECIPE 👇   For the chicken: 1 large chicken breast, cubed 1 Tbsp oil 1/2 tsp salt 1/2 tsp chili flakes, to taste 1/4 tsp black pepper 1/2 tsp dried oregano 1 tsp garlic powder 1 tsp fresh thyme leaves   1Tbsp unsalted butter 2 tsp sundried tomato oil 1/4 cup finely chopped onions 2 cloves garlic, minced   For the sauce: 1.5 Tbsp tomato paste 1/2 tsp salt 1/8 tsp black pepper 1/2 tsp chili flakes, to taste A couple sprigs of fresh thyme, leaves removed 2 Tbsp finely chopped sundried tomatoes 1 1/4 cups 35% cream 1/4 cup grated Parmesan cheese 1/4 cup basil, packed Handful of spinach leaves Pasta water, as required   3 cups Al dente cooked short pasta of choice 1 cup reserved pasta water, as required   Add the oil and spices to the diced chicken. Set aside.   In a large skillet on medium high heat add the butter, oil, diced onion and minced garlic.  Sautee until fragrant, about two minutes.   Add in the chicken and cook until it changes colour.    Add in the tomato paste, sundried tomatoes, herbs and spices.  Cook for about three minutes on medium heat.   Pour in the heavy cream, simmer until slightly thickened.  Add in the spinach and basil, stir to combine and add in the pasta water as required about a quarter cup at a time.   Once the sauce has thickened slightly, add in the pasta, mix to coat and simmer on low until the sauce sticks to the pasta.  Add more pasta water to loosen up as required.   Garnish with Parmesan cheese and chili flakes.
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flavour.network
Say yes to the ultimate comfort meal 🍝😋 RECIPE 👇   For the chicken: 1 large chicken breast, cubed 1 Tbsp oil 1/2 tsp salt 1/2 tsp chili flakes, to taste 1/4 tsp black pepper 1/2 tsp dried oregano 1 tsp garlic powder 1 tsp fresh thyme leaves   1Tbsp unsalted butter 2 tsp sundried tomato oil 1/4 cup finely chopped onions 2 cloves garlic, minced   For the sauce: 1.5 Tbsp tomato paste 1/2 tsp salt 1/8 tsp black pepper 1/2 tsp chili flakes, to taste A couple sprigs of fresh thyme, leaves removed 2 Tbsp finely chopped sundried tomatoes 1 1/4 cups 35% cream 1/4 cup grated Parmesan cheese 1/4 cup basil, packed Handful of spinach leaves Pasta water, as required   3 cups Al dente cooked short pasta of choice 1 cup reserved pasta water, as required   Add the oil and spices to the diced chicken. Set aside.   In a large skillet on medium high heat add the butter, oil, diced onion and minced garlic.  Sautee until fragrant, about two minutes.   Add in the chicken and cook until it changes colour.    Add in the tomato paste, sundried tomatoes, herbs and spices.  Cook for about three minutes on medium heat.   Pour in the heavy cream, simmer until slightly thickened.  Add in the spinach and basil, stir to combine and add in the pasta water as required about a quarter cup at a time.   Once the sauce has thickened slightly, add in the pasta, mix to coat and simmer on low until the sauce sticks to the pasta.  Add more pasta water to loosen up as required.   Garnish with Parmesan cheese and chili flakes.
Leftovers never tasted so good 🤤🍚 @matthewchincreative RECIPE Ingredient list: ● 3 tbsp neutral oil ● 1 cup shrimp ● 1 cup pork or any leftover meat, diced ● 1 cup mixed vegetables ● 3 eggs ● 3 cups leftover rice ● 2 tbsp soy sauce ● Salt and white pepper (or black pepper) to taste ● 1 tbsp sesame seed oil ● 2 tbsp green onions Instructions: 1. In a large frying pan or wok, pour 1 tbsp oil. 2. Add your shrimp and season with salt and pepper. Stir, then add leftover meat and mixed vegetables. 3. Stir until moisture evaporates and remove from the pan. 4. Add remaining oil, whisked eggs and pour into the pan. Scramble eggs using a spatula and set to one side of the pan. 5. Add rice and mix well, breaking up any clumps in the rice. 6. Add filling back to the pan and mix until well combined. 7. Add soy sauce and toss to combine. 8. Remove from heat, add sesame seed oil, green onions, remove mix and serve.
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Leftovers never tasted so good 🤤🍚 @matthewchincreative RECIPE Ingredient list: ● 3 tbsp neutral oil ● 1 cup shrimp ● 1 cup pork or any leftover meat, diced ● 1 cup mixed vegetables ● 3 eggs ● 3 cups leftover rice ● 2 tbsp soy sauce ● Salt and white pepper (or black pepper) to taste ● 1 tbsp sesame seed oil ● 2 tbsp green onions Instructions: 1. In a large frying pan or wok, pour 1 tbsp oil. 2. Add your shrimp and season with salt and pepper. Stir, then add leftover meat and mixed vegetables. 3. Stir until moisture evaporates and remove from the pan. 4. Add remaining oil, whisked eggs and pour into the pan. Scramble eggs using a spatula and set to one side of the pan. 5. Add rice and mix well, breaking up any clumps in the rice. 6. Add filling back to the pan and mix until well combined. 7. Add soy sauce and toss to combine. 8. Remove from heat, add sesame seed oil, green onions, remove mix and serve.
This bacon-wrapped meatloaf means business 🙂‍↕️🥓 @chef.souschef RECIPE Ingredients: ● 1 tbsp olive oil ● 1 small leek, white portion only, thinly sliced ● 2 cloves garlic, chopped ● 1 cup bread crumbs ● ⅔ cup milk ● 1 egg, beaten ● 2 tsp Worcestershire ● 2 lbs ground beef ● 1 tsp salt ● 1 tsp pepper ● 12 slices bacon For the Glaze ● ½ cup ketchup ● ¼ cup maple syrup ● 1 tbsp bourbon ● Salt and pepper Directions: Preheat the oven to 375°F. Heat olive oil in a skillet over medium heat. Sauté the leeks and garlic for 5–7 minutes, until softened. In a large mixing bowl, combine the bread crumbs and milk. Let sit for 5 minutes. Add the cooked leeks and garlic, egg, Worcestershire, ground beef, salt, and pepper. Mix well using a wooden spoon or your hands. Transfer the meat mixture to a baking sheet (or parchment-lined sheet pan) and shape into a loaf. In a small bowl, whisk together ketchup, maple syrup, bourbon, salt, and pepper. Brush a layer of glaze over the entire meatloaf. Lay the bacon slices over the top in a criss-cross or shingled pattern. Bake for 60–75 minutes, brushing with more glaze at 45 minutes, then every 15 minutes after, until the meatloaf reaches an internal temperature of 160°F. Rest for 10 minutes before slicing. Serve hot.
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This bacon-wrapped meatloaf means business 🙂‍↕️🥓 @chef.souschef RECIPE Ingredients: ● 1 tbsp olive oil ● 1 small leek, white portion only, thinly sliced ● 2 cloves garlic, chopped ● 1 cup bread crumbs ● ⅔ cup milk ● 1 egg, beaten ● 2 tsp Worcestershire ● 2 lbs ground beef ● 1 tsp salt ● 1 tsp pepper ● 12 slices bacon For the Glaze ● ½ cup ketchup ● ¼ cup maple syrup ● 1 tbsp bourbon ● Salt and pepper Directions: Preheat the oven to 375°F. Heat olive oil in a skillet over medium heat. Sauté the leeks and garlic for 5–7 minutes, until softened. In a large mixing bowl, combine the bread crumbs and milk. Let sit for 5 minutes. Add the cooked leeks and garlic, egg, Worcestershire, ground beef, salt, and pepper. Mix well using a wooden spoon or your hands. Transfer the meat mixture to a baking sheet (or parchment-lined sheet pan) and shape into a loaf. In a small bowl, whisk together ketchup, maple syrup, bourbon, salt, and pepper. Brush a layer of glaze over the entire meatloaf. Lay the bacon slices over the top in a criss-cross or shingled pattern. Bake for 60–75 minutes, brushing with more glaze at 45 minutes, then every 15 minutes after, until the meatloaf reaches an internal temperature of 160°F. Rest for 10 minutes before slicing. Serve hot.
Watch as the Top Chef Canada contestants experiment with turning sweet treats 🍭 into savoury eats with the help of Ninja Kitchen appliances. #TopChefCanada #TCCS12 #NinjaKitchenCanada Watch new episodes of Top Chef Canada Tuesdays at 10ep or stream it any time on @STACKTV
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flavour.network
Watch as the Top Chef Canada contestants experiment with turning sweet treats 🍭 into savoury eats with the help of Ninja Kitchen appliances. #TopChefCanada #TCCS12 #NinjaKitchenCanada Watch new episodes of Top Chef Canada Tuesdays at 10ep or stream it any time on @STACKTV
From Volkswagen’s German-engineered rides to out-of-this-world culinary creations, Top Chef Canada was an immersive adventure this week. ✨ Tune into Top Chef Canada Tuesday nights at 10ep on Flavour Network or stream it on @STACKTV
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flavour.network
From Volkswagen’s German-engineered rides to out-of-this-world culinary creations, Top Chef Canada was an immersive adventure this week. ✨ Tune into Top Chef Canada Tuesday nights at 10ep on Flavour Network or stream it on @STACKTV
Jack-o-lanterns, but make them peppers 🎃🫑 @missbakersbites RECIPE 👇 Ingredients ● 5 orange bell peppers ● 1 tbs olive oil ● 1 medium onion, chopped ● 1 lb ground beef ● 1 tbs chili powder ● 1 tsp cumin ● 1/2 tsp oregano ● 1/2 tsp salt ● 1/4 tsp black pepper ● 2 cloves of garlic, minced ● 1/2 cup diced tomatoes ● 1/2 cup black beans ● 1 cup cooked rice ● 1/4 cup cilantro, chopped ● 1 cup Cheddar cheese, grated and divided Directions Preheat oven to 400 degrees. Using a pairing knife, cut a jack-o-lantern face into the side of each pepper. Cut around the top and remove any seeds and membrane from inside the pepper. Place peppers in a baking dish. Heat oil in a large skillet and add onion and cook for 4-5 minutes. Add beef and once browned, add in the spices and add garlic. cook for 1 minute, or until fragrant. Add diced tomatoes and beans and cook for 4-5 minutes then remove from heat and stir in the cooked rice, cilantro and half of the cheddar cheese. Divide the mixture between the peppers and top each pepper with the remaining cheese. Add a small amount of water to the bottom of the dish, cover with foil and bake for 40-50 minutes or until the peppers are soft. Remove the foil and bake for another 10 minutes. Remove from the oven and allow to cool for 5-10 minutes before enjoying!
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Jack-o-lanterns, but make them peppers 🎃🫑 @missbakersbites RECIPE 👇 Ingredients ● 5 orange bell peppers ● 1 tbs olive oil ● 1 medium onion, chopped ● 1 lb ground beef ● 1 tbs chili powder ● 1 tsp cumin ● 1/2 tsp oregano ● 1/2 tsp salt ● 1/4 tsp black pepper ● 2 cloves of garlic, minced ● 1/2 cup diced tomatoes ● 1/2 cup black beans ● 1 cup cooked rice ● 1/4 cup cilantro, chopped ● 1 cup Cheddar cheese, grated and divided Directions Preheat oven to 400 degrees. Using a pairing knife, cut a jack-o-lantern face into the side of each pepper. Cut around the top and remove any seeds and membrane from inside the pepper. Place peppers in a baking dish. Heat oil in a large skillet and add onion and cook for 4-5 minutes. Add beef and once browned, add in the spices and add garlic. cook for 1 minute, or until fragrant. Add diced tomatoes and beans and cook for 4-5 minutes then remove from heat and stir in the cooked rice, cilantro and half of the cheddar cheese. Divide the mixture between the peppers and top each pepper with the remaining cheese. Add a small amount of water to the bottom of the dish, cover with foil and bake for 40-50 minutes or until the peppers are soft. Remove the foil and bake for another 10 minutes. Remove from the oven and allow to cool for 5-10 minutes before enjoying!
Listen to that crunch🔥 The bold South Asian-inspired flavours from McCain’s Flavours of the World pair perfectly with this punchy chutney. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @stacktv!
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flavour.network
Listen to that crunch🔥 The bold South Asian-inspired flavours from McCain’s Flavours of the World pair perfectly with this punchy chutney. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @stacktv!
Happy National Bagel Day! 🥯 Your new favourite bagels take just 4 ingredients and an air fryer 🙌
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flavour.network
Happy National Bagel Day! 🥯 Your new favourite bagels take just 4 ingredients and an air fryer 🙌

Flavour Network (@flavour.network) Instagram Stats & Analytics

Flavour Network (@flavour.network) has 475K Instagram followers with a 0.81% engagement rate over the past 12 months. Across 388 posts, Flavour Network received 249K total likes and 31.3M impressions, averaging 645 likes per post. This page tracks Flavour Network's performance metrics, top content, and engagement trends — updated daily.

Flavour Network (@flavour.network) Instagram Analytics FAQ

How many Instagram followers does Flavour Network have?+
Flavour Network (@flavour.network) has 475K Instagram followers as of February 2026.
What is Flavour Network's Instagram engagement rate?+
Flavour Network's Instagram engagement rate is 0.81% over the last 12 months, based on 388 posts.
How many likes does Flavour Network get on Instagram?+
Flavour Network received 249K total likes across 388 posts in the last year, averaging 645 likes per post.
How many Instagram impressions does Flavour Network get?+
Flavour Network's Instagram content generated 31.3M total impressions over the last 12 months.