One reason Mary began the Kitchen Confession podcast was to help people get more comfortable in the kitchen and not take mistakes too seriously. For our last hurrah, we've whipped up a tasty compilation of the juiciest, messiest, and most unforgettable kitchen confessions that have graced our show, so sit back and get ready to chow down on these candid moments.

Kitchen Confession producers, Mary and Matt, reflect on over 5 years of episodes and revisit the top ten moments that influenced their outlook on food and cooking.

We’ve spoken with many avid bakers on Kitchen Confession and learned a lot from them! So, we're offering up their best tips to help you improve your technique, build better flavour, troubleshoot recipes, and make smart substitutions for special diets.

Summer is in full swing and we revisit some of our favourite seasonal inspirations, from grilling to gardening and great drinks for sharing with friends on the patio!

Got room for seconds? This week we share bonus content from recent episodes on Cut for Time! We hear about challenges and trends in the olive oil industry from international expert, Fil Bucchino; Ryan Hinkson of EatFamous shares the ups and downs of social media for creating food content; and cookbook author Susan Spungen shares her favourite flavour combos from her new book Veg Forward!

At age 19, John Grimes survived bacterial meningitis; but after waking from a coma he learned that neural damage had left him blind. We learn about his early years in recovery and returning to college, as well as his work connecting with the community on his podcast Ambiguously Blind. Now, John enjoys cooking for crowds and says that "convenience for the masses" smart tech holds a lot of accidental accessibility features for the blind grill-master. He shares some of his favourite grilling tips and his experience collaborating with companies to improve accessibility.

Susan Spungen, a professional food stylist and bestselling cookbook author has just released her latest book "Veg Forward" to encourage people to take their cooking in new and unexpected directions. We discuss some recipes from the cookbook and hear some behind the scenes stories about food styling from the set of Julie and Julia. "Veg Forward" by Susan Spungen is available in accessible formats from the CELA website and on e-readers.

Food content creator Ryan Hinkson calls for people to dig deep to support local business and help cities retain their food culture. We hear about some incredible restaurants that Ryan has featured on Eat Famous and why he wants to put the spotlight on local business owners. Plus, he tells us how ghost kitchens have helped independent chefs beat steep overhead and thrive in a post-pandemic market.

Once a punk musician, Fil Bucchino began rejuvenating abandoned groves in Italy after receiving a life changing bottle of olive oil from his parents while touring. Fil explains why he's obsessed with olive oil; what it takes to produce and preserve a quality bottle; and the symbiotic loop of the people, the land, and our food.

Alexis is the creator of Stump Kitchen where she spends time alongside kids and co-creators with limb differences like hers and encourages body positivity and adaptivity. We discuss what led her to begin experimenting in the kitchen, the progress of disability representation online, and the double edged influence of social media in kids' lives.

Are cities losing their food identities? In part two of our conversation with Chef Romain Avril, we explore the struggle for independent chefs to create unique and affordable dining experiences post-pandemic while competing with chain restaurants for increasingly precious real estate. Romain says rent subsidies and a strong showing of Michelin-starred restaurants are key to preserving the GTAs food identity. We also discuss how tip culture in North America is damaging for both restaurant owners and their staff.

Romain Avril is a Michelin trained Chef whose work has taken him around the world and we hear how he mixes the richness of French cooking with exciting flavours from the Asian palate. Plus, Avril is always posting new "Serve It or Trash It" and "Croissant Reviews" online, serving followers with explanations of fascinating gastronomy cooking techniques and honest reviews. He tells us about some of the feedback he's received from the business owners!

Mary is back with some bonus content from recent interviews on this Cut for Time episode! PlantYou author and blogger, Carleigh Bodrug, shares some sage advice for plant-based cooking; food writer Hannah Sunderani shares her go-to easy weeknight meals; MasterChef, Christine Ha, recalls memories of her mother's beef pho; and Erica Karbelnik sheds light on an unglamorous side of the restaurant industry.

Jason Barato is a Michelin trained chef and restaurateur who's studied all across the world. He tells us about growing up bussing tables in his parent's cafe; learning about entrepreneurship from his father and good food from his mother; and making the choice to close Trattoria Giancarlo's, his family's restaurant and a Toronto institution, at the onset of the pandemic. Plus, he shares lessons learned about staying sharp in the food and wine world.

This week we meet Erica Karbelnik, season 9 winner of Food Network's Top Chef Canada. She takes us behind the scenes of the show with stories about filming the competition and her unique experience qualifying with, then facing off against her husband.

For Paralympian Dave Johnson, food is fuel! The runner shares how growing up with Retinitis Pigmentosa led him to compete for Team Canada and how he manages Type 1 diabetes with healthy home cooked meals that keep him in peak shape for the track.

Boosting your "Food IQ", beating inflation, and recipe testing fast and flavourful favourites. Mary and Matt, the Kitchen Confession creators, discuss what's inspiring their culinary adventures this winter. Plus, Mary serves up an amuse-bouche for Season 3 of her AMI-tv docuseries "Dish with Mary."

Preena Chauhan is all about spices. She and her mother, Arvinda, have been teaching Indian cooking classes for decades and in the duo's newly released book "New Indian Basics," they aim to teach people how to cook liberally with spices and gain confidence cooking exceptional Indian meals at home. With recipes like Aloo Methi (fenugreek potatoes), Cardamom Barfi (milk fudge), and Maple Tandoori Salmon, "New Indian Basics" bridges traditional techniques and recipes with local ingredients and little hints of Canadiana.

Known in college as a tater-tot-toting poutine fiend, Carleigh Bodrug's friends were surprised to hear that she'd started a blog called "Plant You" about plant based, healthy cooking. Since then, Carleigh published the Plant You Cookbook and launched a meal planner app, all to help plant-curious people make the switch to healthier food with delicious, practical recipes. She tells us about her journey and shares her favourite "scrappy cooking" tips for reducing food waste and beating soaring grocery prices.

Tre Sanderson is the season 10 winner of Food Network's Top Chef Canada! The self-described "underdog" of the series talks about the drive, dedication, and soul it took to face off against Michelin starred chefs; the women who inspired his culinary pursuits; and how he keeps up with an industry that's constantly evolving.