The right blend of barbecue spices, great recipes and a custom-built smoker all play a role in the alchemy of a perfect barque. We dropped in on Judson Flom, Chef and Co-Owner at Leslieville Pumps to learn more. Known to locals as 'The Pumps' because of its fully functioning gas station, it's one of the oldest and most unique BBQ establishments in Toronto. Judson fills (sorry) us in on how he keeps Toronto’s picky barbecue aficionados pumped (sorry, again!), year after year.

Curry is nearly synonymous with Brick Lane (the ultra-hip street in Shoreditch, London, UK, home to some of the best curry in the world). In this episode, we meet Andrew Carter, owner and chef of The Oxley, a British gastropub in Toronto’s Yorkville. We hear about Andrew's saucy approach to Midland Lamb Curry, learn more about the restaurant's namesake, and discuss the terpsichorean art of layering spices.

Fennel was prized by Romans who used it in food and medicine, and even believed it gave warriors courage. In this episode, we talk to Fabio Bondi, chef and co-owner at Lucia, a delightful new Italian restaurant in Toronto’s lively Junction neighbourhood. Fabio talks about the versatility of this aromatic spice and how the very best dishes happen when we dare to blend tradition with our own playful new twists

Cardamom is a beloved spice in Scandinavian cultures and a key ingredient in the best Cardamom Knots in Toronto. Meet Brodflour’s Dara Gallinger, a passionate member of what she calls the “real bread movement.” In this conversation, Dara shares insights into Scandinavian baking, makes a compelling case for fresh-milled flour, and leaves us convinced that the secret to great baking might just be a little northern exposure.

Moroccan tagine is the ultimate test of a Ras el Hanout, and Bar Sybanne on Toronto’s Ossington strip is one of the best around. In this episode, we talk with Chef Howard Dubrovsky about the mysteries of this ancient North African blend, what influences his bold approach to spicing, and the random pleasures of fermentation.