David and guest Rup Magon, a musician, actor and food lover from Montreal, spend the day recreating traditional Indian dishes filling the air with aroma and spices.

From Michelin star restaurants to the farm and stables of la cucina povera, guest Leandro Baldassarre shares his passion for food and brings an artisanal craftsmanship to pasta making.

Starting off the morning with the smell of tomato sauce simmering on the stove and espresso brewing in a moka pot, David takes us back to his roots and the magic of the family Sunday meal.

Called sfizi or antipasti in Italian, these little bites can be had as snacks or part of an entire meal. David spends the day making some of his favourite snacks that are fun to make and easy to eat.

Ever heard of a certified olive oil taster? Meet guest Fil Bucchino, a former musician, who became an importer of olive oil after visiting an olive harvest in Tuscany and instantly fell in love.

David and his mom, Josie, make dishes that bring back his childhood memories, some good and some not so good.

Meet guest Banchi Kinde, she was born and raised in Ethiopia. When traveling to Canada, she realized that not many people were familiar with Ethiopian cuisine she decided to start her restaurant.

David and guest Nick Masci, David Rocco Bar Aperitivo's cocktail manager, take us on a journey of his unique cocktails. From smoked rosemary to fat-washed liquor, Nick transforms traditional cocktails

David's children, Emma, Giorgia and Dante take the lead in the kitchen today. Seems like the students have become the teachers and as it turns out, David even learns a thing or two.

An ex-soldier, guest Chef Hans Vogels is all about discipline and order when it comes to running his kitchen, while David is a Quanto Basta chef and enjoys creativity and improvisation.

Chef Hans Vogels is the guest today in David's kitchen, while Chef Hans is all about discipline, David enjoys creativity and improvisation, meaning you won’t ever catch him using a measuring cup. How will these two worlds collide?

From Florence to Toronto, guest Nicholas Madella aka Buba, traveled from Italy to help David start his aperitivo bar, David Rocco Bar Aperitivo.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

Canada has an international reputation for having some of the best icewine. David and guest Don Ziraldo, co-founder of Inniskillin, discuss the creation of the world renowned icewine company.

Who doesn't love fast food especially when it's gourmet? Through his travels around the world, guest Matt Basile continues to expand and evolve with his fast food recipes.

David and chef Craig Wong, a Canadian Chinese-Jamaican chef, uses his mixed background to create fusion dishes where he is able to take the best of each culture to create something exciting and new.

David invites sushi chef Jacky Lin to his home to prepare dishes that remind him of the two cultures that mean the most to him.

During the pandemic, David and guest Daniella Sacon, both started their businesses doing what they love. Daniella shows David how to make gelato and together, they bring joy to others through gelato.

David invites guest Ali Nassrallah to his home to cook Lebanese food. Growing up in Beirut, Ali has experienced the tragedy of war and the power of food to heal and spread love.

Keeping family and traditions together through food. David and guest Isabelle Loiacono re-create recipes passed down from Isabelle's family recipe book and using her Nonna's tools from the 1940s.

Keeping family and traditions together through food. David and guest Isabelle Loiacono re-create recipes passed down from Isabelle's family recipe book and using her Nonna's tools from the 1940s.

It's not Vegan food it's just food. After a yoga retreat, guest Teri-Ann Carty decided to make the transition to go vegan and she has not looked back.

David and guest Mattia Pagliara prepare traditional dishes from Puglia, a small region in Southern Italy that just doesn't get the respect it deserves when it comes to food.

Together with David and his daughters, Emma and Giorgia, they work together to make mozzarella and burrata from scratch.

David and guest Rocco Agostino take pizza making to the next level. Who knew pizza dunked in cappuccino could make the perfect combination.