Anna & Kristina's Grocery Bag
Season 1
Anna & Kristina's Grocery Bag is a Canadian television series that airs on the W Network and OWN Network in Canada, as well as 13 other countries around the world. Similar to the series The Shopping Bags, produced and hosted by Anna Wallner and Kristina Matisic, this series focuses on the kitchen, putting cookbooks, kitchen products, and cooking ingredients to the test.
Where to Watch Season 1
13 Episodes
- Pure DessertE2
Episode 2Pure DessertAnna and Kristina tempt their sweet tooth by making recipes from the award winning cookbook, "Pure Dessert", the recipes from which seem to have a twist unusual to desserts. Their guest taster is executive pastry chef and fourth generation chocolatier Thomas Haas and his two children. Chef Thomas is worried about the lack of success he anticipates with their attempt solely because baking, different than cooking, can at times be more a science than an art; the recipes need to be exacting to be successful. Anna and Kristina attempt five recipes: ice cream (the recipe in the book is a plain crema version, but they decide also to make a vanilla version to compare the two), tarragon tuiles, chocolate pudding, ice citron vodka chocolates, and honey caramels. They give themselves four hours to complete the recipes, which unlike cooking recipes is spent primarily in letting the desserts set. For the caramels, they taste test various types of honeys. And they test saucepans for heat distribution and how well they stand to physical abuse. - Cook with JamieE3
Episode 3Cook with JamieAnna and Kristina tackle recipes from celebrity chef Jamie Oliver's seventh cookbook, "Cook with Jamie", which purports to be able to make its users a better chef. So they figure that there is no one better to be their guest chef taster than David Wong, an award winning executive chef and culinary instructor, whose culinary philosophy is strong on research. The two prepare seven recipes: overnight slow roasted pork, fresh crunchy prawns, asparagus risotto, beet salad, a green salad, shortbread (the best in the world according to the cookbook), and a fruit filled meringue. Jamie, through the cookbook, strongly recommends using fresh local organic food products, Jamie comparing commercially raised meat to cheap running shoes. So Anna and Kristina decide to make two pork roasts, one with organic meat and one commercially raised meat to see if there really is a difference. They also decide that there is nothing fresher than going to catch one's own food, so they go out with some commercial prawners to catch some spot prawns for their meal. For the green salad, they test salad spinners. - Mangoes and Curry LeavesE4
Episode 4Mangoes and Curry LeavesAnna and Kristina are testing recipes from the South Asian cookbook, "Mangoes & Curry Leaves". Unfamiliar with many of the ingredients listed, the twosome head to Vancouver's Little India neighborhood for inspiration, and get more than just culinary inspiration. They attempt seven recipes in four hours: tandoor naan, crisp fried okra tidbits, lamb kabobs, tamarind potatoes, star fruit chutney, cachoombar salad, and gulab jamun (fried sweet dough). They do a taste test of store bought garam masala - a South Asian spice blend - to see how it compares to home made, and a test of mortars and pestles, needed to grind spices which are so key to South Asian cooking. Regardless of how the cooking goes, they are nervous about the meal since South Asian food is one of their favorite cuisines, and the guest chef tasters are Vikram Vij and Meeru Dhalwala, husband/wife owner/chefs of the renowned Vij's Restaurant in Vancouver. But Anna and Kristina will at least look good for their guests no matter how the food turns out. - Betty Crocker's CookbookE5
Episode 5Betty Crocker's CookbookAnna and Kristina test recipes from "Betty Crocker's Cookbook". They decide on making eight recipes, all to be completed in two hours: chocolate chip cookies, picadillo chicken paella, macaroni & cheese, cheese biscuits, Caesar salad, beer battered fish, breaded pork chops, and cheesy hamburger hash. Being a cookbook that purports to have easy and quick recipes, the two believe they can ace preparing this meal. They decide to test the ease of the recipes by having two non-cooks also prepare two of the dishes. Anna and Kristina are unprepared for what can go wrong when they don't pay attention. The guest chef tasting the food is Stella Shurety - better known in the restaurant world solely as Stella - the British owner/chef of The Diner Restaurant in Vancouver, she who specializes in the type of home cooking purported by the cookbook. Nonetheless, she will be a tough chef to please. Anna and Kristina also taste test dark ales for the fish recipe, and stress test wooden mixing spoons. Anna finds out some distressing news about the hygiene of her own personal wooden spoons. - Nobu WestE6
Episode 6Nobu WestIn making recipes from the Japanese cookbook "Nobu West", Anna and Kristina think they've come across their most difficult cooking challenge thus far. The primary issues are an unfamiliarity with many of the ingredients and with some of the cooking techniques, and an intricacy of the recipes. They also learn that some of the equipment needed is specialized, and as such test sushi knives against chef knives in slicing maki rolls. They are also intimidated by their guest executive chef taster, Hidekazu Tojo, the owner/chef of Tojo's Restaurant in Vancouver, known as one of the premier Japanese restaurants in the world. Chef Tojo has his doubts as well at how well Anna and Kristina will do. The two attempt seven recipes: beef tataki, toro miso, bo herring sushi, frothing Dungeness crab, popcorn shrimp, pear gyoza, and a drink called sake mule. For the crab recipe, they blind taste test fresh cooked crab versus canned crab. At the end of the day, will their predictions of disaster come true? - Silver PalateE7
Episode 7Silver PalateThe 2007 25th anniversary edition of the award winning cookbook, "Silver Palate", is the book from which Anna and Kristina will be cooking. Their guest executive chef taster is Karen Barnaby, the executive chef of the Fish House Restaurant in Stanley Park in Vancouver, and a cookbook author herself. Anna and Kristina attempt an ambitious menu of cassoulet, creamy mushroom soup, shrimp & artichoke salad, saffron rice, hunter styled carrots, gougere (cheese puffs), and crème brulee. They are most concerned about the cassoulet, which takes a minimum of two days to prepare and has nineteen steps. Chef Karen is skeptical if they will be able to complete the recipe in the time they've allotted. For the mushroom soup, they hope to be able to harvest wild mushrooms with the assistance of a mycologist. In addition, they test the heat resistance capabilities and handling of various over mitts, and Kristina wants to try out an unusually designed egg separator. - New LightheartedE8
Episode 8New LightheartedCan heart healthy cooking be tasty? That's the question posed by Anna and Kristina in testing "The New Lighthearted Cookbook", which solely contains heart healthy recipes. To their chagrin, most of the recipes are light on the addition of salt, which they consider necessary for flavorful cooking. Will their guest chef taster agree? He is Eric Arrouze, a personal chef to the stars who specializes in healthy cooking. His philosophy on the matter is the best ingredients are needed to make simple foods taste good. For him, Anna and Kristina will be preparing eight dishes in four hours: whole wheat oatmeal bread (prepared in a bread machine, but baked in a standard oven), hamburger patties, cucumber relish, broccoli & mushroom dip, mushroom stuffed zucchini, tofu Alfredo, curried chicken crepes, and blueberry flan. In addition, they taste test low fat plain yogurts (with one full fat variety thrown into the mix), and product test various bread machines. - How to GrillE9
Episode 9How to GrillAnna and Kristina are not looking forward to testing their latest cookbook "How to Grill" as use of a barbecue is generally the domain of the male. They are however looking forward to getting out of the house as they are going to be cooking outside at Nat Bailey Stadium for the players of the Vancouver Canadians triple-A baseball team. They will also be cooking for their guest chef taster, Bob Haselbach, also known as BBQ Bob, a two-time barbecue grand champion. They learn from Chef Bob the difference between barbecuing and grilling. Anna and Kristina's all day barbecuing/grilling menu consists of beer can chicken, Texas brisket, Kansas City pork ribs, stuffed "hot dogs" (they will be using veggie dogs to provide a vegetarian option for their food tasters), corn on the cob, grilled stuffed cabbage, smoky potatoes, and roasted pears. They are caught up in two debates: if there is a difference between gas and charcoal barbecues, and if it is better to husk or not husk the corn for grilling. They also taste test veggie hot dogs with a bunch of unsuspecting baseball players. At the end of the day, they find that barbecuing is easier than other activities taking place at Nat Bailey Stadium. - The New IntercoursesE10
Episode 10The New IntercoursesIn testing recipes from "The New Intercourses", Anna and Kristina place a lot of pressure on themselves. The cookbook deals with foods with aphrodisiac qualities and serving such food in a sensual manner, so they are going to be serving their meal not only to a guest chef taster, but also to their blind dates. The chef taster is Daryl Nagata, an executive chef who among other things creates a special Valentine's Day meal in cooperation with an herbalist to incorporate aphrodisiacs into the meal. Anna and Kristina are preparing seven dishes: black bean salad (which they all don't understand can be an aphrodisiac due to the gaseous after effects), avocado and pine nut salad, shucked raw oysters, sausages in fig sauce, rabbit in mustard sauce, quick chocolate croissants, and indoor s'mores. Anna and Kristina and Chef Daryl each talk about the sensual qualities - or non-sensual qualities as the case may be - of the dishes chosen. In addition, Anna and Kristina, with the assistance of a forensic scientist, test the myth of oysters as aphrodisiacs. And they test a variety of pastry brushes on an unusual painting surface. - Everyday ItalianE11
Episode 11Everyday ItalianAnna and Kristina are excited to be cooking from television chef Giada De Laurentiis' first cookbook, "Everyday Italian", as they love comforting home made Italian food, on which this cookbook purports to focus. All the better if the recipes are easy to make, and contain ingredients on most Canadian pantry shelves. Because of the ease of the recipes, they are attempting more recipes than ever before, nine, in the span of five hours: tapenade, prosciutto wrapped bread sticks, roasted red pepper salad, spinach & mushroom ravioli, polenta with Gorgonzola, osso bucco, eggplant rollatini, tiramisu, and garnished store bought pound cake. Their guest chef taster is Gennaro Iorio, the executive chef at La Terrazza Restaurant which specializes in old-styled Italian dishes. Because Italian meals center on family, they will also be serving the meal to Chef Gennaro's Italian family. Despite the supposed ease of the recipes, miscalculations on both Anna and Kristina's part may sabotage the meal. Meanwhile, they product test different food processors, and taste test various canned tomato brands. - Martha Stewart Living Christmas CookbookE12
Episode 12Martha Stewart Living Christmas CookbookAnna and Kristina have a number of special challenges in preparing a meal from recipes in the "Martha Stewart Living Christmas Cookbook". First, they are preparing a total of nine dishes: hot buttered rum, rosemary breadsticks, blinis with caviar, glazed carrots with ginger, Brussels sprout salad, turkey with pear chestnut stuffing and giblet gravy, potato chive soufflé, cranberry chutney, and bouche de noël for dessert. Second, they want to live up to the exacting standard of the cookbook's celebrity author, Martha Stewart. Third, this meal will be an actual Christmas dinner. Fourth, their dinner guests will be Anna's family, including her mother Sally Beattie, her older sisters Lisa Samstag, Laura Bincik and Amy Wallner, and Amy's infant daughter Chloe. And fifth, their executive guest chef taster is Sally, who is a caterer by profession and who has always been in charge of the elegant Wallner family Christmas dinners. Will this dinner live up to that Wallner family Christmas dinner standard? In addition, they product test hand held electric mixers, and taste test various brands of rum for their hot buttered rum drink. - New Food FastE13
Episode 13New Food FastAnna and Kristina are making recipes from the cookbook "New Food Fast", containing elegant recipes which purportedly can be made quickly. As such, they give themselves a challenge: make four recipes between the two of them in thirty minutes. The four recipes are white bean tuna salad (ten minutes), sweet chili prawn cakes (twenty minutes), rack of lamb with gremolata (thirty minutes), and Amaretto French toast (ten minutes). They will start their cooking at exactly the same time their guest chef taster Dino Renaerts leaves his restaurant, which is thirty minutes away. Chef Dino is the executive chef and sommelier at Diva at the Met, a high end restaurant located in Vancouver's business district, the restaurant whose lunch clientèle is made up primarily of business people who want and need a quick meal fast. Despite the relative ease of the recipes, Chef Dino thinks Anna and Kristina have bitten off more than they can chew within their time allotted. He feels that the two working together may be more of a liability than benefit. A slow oven may ultimately be their downfall. Meanwhile, they taste test canned versus home cooked beans with some experts on another type of beans. And they product test different types of hand whisks.