Chuck Hughes heads to Water St. in Newfoundland's St. Johns for good eats.
Ingrid's mousse is light, romantic, delicious and easy to make.
Make baby food, and then you can raid Junior's stash for your own cooking.
Precooked beets make a quick puree to enhance this truffle-scented risotto.
Giada serves fruit purees and prosecco so her guests can make Bellinis.
Whip up a wonderful side dish with broccoli puree and potatoes.
Pureed roasted eggplant and tomatoes go into Giada's sauce for rigatoni.
Rachael stews her Mexican pork in a nut, raisin and ancho chile puree.