In Toronto, Aynalem makes some hand-pulled noodles and Xander makes Udon noodles with help from a machine straight from Japan.

Aynalem and Xander compete to see who can make the best breakfast in Victoria, B.C.

Xander finds some juicy tomatoes for an authentic Italian dish; Aynalem picks some fresh garlic to put in a French crepe.

Aynalem milks a goat to make cheese for a ravioli dinner; Xander learns about free-range chickens before getting in the kitchen to make a chicken dish.

In Steinbach, Aynalem mills flour in a windmill and Xander milks a cow to make varenechi with schmauntfat.

In Kenora, Aynalem fishes for lunch to eat on a private island and Xander searches for fresh dill to complete his fish dish.