Just in time for Canadian Thanksgiving, expats Gail Simmons and Hugh Acheson are here with tips for cooking with the country's most delicious export: maple syrup.

October 09, 2015

Just in time for Canadian Thanksgiving, expats Gail Simmons and Hugh Acheson are here with tips for cooking with the country's most delicious export: maple syrup. Watch the video, from this year's Food & Wine Classic in Aspen, to see see the duo make a maple-berry tarte tatin, maple-glazed pork belly and more.

Related: Gail Simmons's Favorite Desserts
Great Recipes to Make with Maple Syrup
10 Canadian Recipes

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