Anna & Kristina's Test Lab

Food

Bacon

An age-old comfort food, bacon comes from trimmed pork and is a mixture of meat and fat that is smoked and cured. So is there a difference in flavour and nutrition among brands of bacon? We put a few to the test to find out!

Cookbook Review: Where People Feast

We go on a culinary journey to explore traditional methods for gathering and preparing the food of Canada's pacific northwest indigenous people. "Where People Feast" is one of the only indigenous cookbooks on the market, in fact, taking the bounty of the land and sea for inspiration. It's a cookbook filled with tradition. Will it stand up in the A & K Test Lab?

Hot Sauce

Used for heat and flavour in many cuisines around the world, hot sauces can range from sweet to savoury to hellishly painful. We look into what makes hot sauces around the world different and unique.

Balsamic Vinegar

Now widely available at your neighbourhood grocery store, balsamic vinegar is a sweet-and-sour brown vinegar that hails from the Emilia-Romagna region of Italy. A few years ago, you could only find this nectar at trendy restaurants, in gourmet food magazines and on shelves at specialty shops.

Cookbook Review: Anthony Bourdain's Les Halles Cookbook

New York's Les Halles is the French brasserie where Anthony Bourdain served as executive chef before becoming a celebrity, bestselling author and TV host. This cookbook reads like Bourdain is standing right there looking over your shoulder, telling you what and what not to do. Time to invite another bad boy chef into the A&K Test Kitchen!