Tess Gigone might be known for her viral cooking videos online, but she still swears by a handwritten recipe. In fact, she calls her collection of recipe cards one of her most prized kitchen possessions ever—that, and an offset spatula, of course.
You might recognize the Toronto-based photographer and content creator from her videos making homemade bread and butter pickles or tackling home improvement projects. Or maybe you’ve seen her in one of her equally viral clips, making mustard or kombucha entirely from scratch.
Even with hundreds of videos like these under her belt, Tess has never had formal culinary training. Instead, she’s learned everything through years of cooking at home. “From a young age, I was helping with dinner—rolling out dough or stirring a pot—absorbing the rhythms of the kitchen without even realizing it,” she told us.
Now, in our new series It’s Fine, Tess is going back to where it all began—her childhood kitchen. She’s cooking up iconic dishes for the first time ever, from Gordon Ramsay’s Beef Wellington to Julia Child’s Boeuf Bourguignon, sharing every unfiltered step (and a little history) along the way.
In honor of the series launch, we caught up with Tess to learn more about her culinary journey and approach to cooking.
How did you come up with the name “It’s Fine”?
The name “It’s Fine” came naturally—it’s what I find myself saying constantly to reassure myself, whether I’m in the kitchen or navigating life. It reflects my approach to cooking: relaxed, playful, and embracing the idea that not everything has to be perfect. For me, cooking is about enjoying the process, not stressing over the outcome, and “It’s Fine” felt like the perfect title to embody that mindset.
How many times do you think you say “It’s fine” per day?
Easily 20 times. Probably more if I’m in the kitchen.
What can people expect to see in “It’s Fine”?
It’s a cooking show where I try classic recipes for the first time and see how it goes. There’s no pretense, no perfection— just a lot of laughing, experimenting, and figuring things out as I go. Expect plenty of “Oops” moments, honest reactions, and hopefully a bit of encouragement [for you] to try something new.
How did you get into cooking?
I grew up in a home where cooking was just part of life. Both my parents spent time in the kitchen, and we always had a home cooked meal on the table. It wasn’t something special or rare— it was simply what we did. Baking became my favourite as a kid, but cooking as a whole was something I was brought up doing. It’s always felt [like a] natural way to create, to connect, and to care for the people around me.
What’s been your biggest kitchen disaster to date?
I once tried making a lemon poppyseed loaf from a cookbook I love, and it was a complete disaster. I had my doubts about the recipe—it called for an alarming amount of eggs and no flour—but I kept going, trusting it would be fine. It wasn’t. The loaf was completely inedible, and I ended up throwing the whole thing away (the only time I’ve ever done that in my life!). Later, I found out the recipe was written wrong, which was a bit of a relief, but it’s still the only time I’ve had to toss something entirely.
What advice do you have for people who might not feel confident in the kitchen?
Don’t overthink it, and don’t aim for perfection. The best way to learn is to just get in there and try. If it doesn’t work out, it’s fine. Cooking is all about experimenting, and you can always order takeout if things don’t go as planned!
Photo by Food52
What’s your perfect meal?
A perfect meal for me would feel like a celebration of all my favorite things. It would start with oysters (my favorite food) or maybe even a full seafood tower—why not go all out? For the main, I’d have Ben [my husband] make me homemade pasta. I’m definitely more of a fruit and veggie girl than a meat and potatoes kind of person, so I’d want something fresh and bright. Maybe a lobster and peas? Yes, correct. On the side, I’d need the perfect Caesar salad, which only my brother or dad could make because theirs are just unmatched. Dessert would be pavlova (favorite dessert) probably topped with cherries (favorite fruit) and pistachios (favorite nut).
However, the perfect meal to me is less about what’s on the table and more about who’s around it. Sitting with my family, laughing so hard we’re crying, and sharing a meal together is always the perfect moment. It’s those memories, far more than the food itself, that make a meal truly perfect.
Who is your cooking idol?
Probably Martha Stewart. She taught my mom everything she knows, and by extension, she taught me too.
What is your most prized kitchen tool?
My favorite kitchen tool is my mini offset spatula. It’s such a versatile little guy—you can use it for so much more than it was ever intended—it’s a tool I’m constantly reaching for.
But my most prized kitchen tool? My recipe cards. Over the years, I’ve handwritten and collected recipes from my mother and grandmother, jotting them down during cooking sessions with my grandmother as she showed me how something was made, or quickly transcribing a recipe my mom texted me, worried I might never find it again if I didn’t write it down. Those cards are more than recipes. They’re memories, stories, and a connection to the people who’ve shaped the way I cook.
Those cards are more than recipes. They’re memories, stories, and a connection to the people who’ve shaped the way I cook
What’s the best cooking advice someone ever gave you?
Trust your senses. Recipes are helpful, but your hands will tell you when dough feels right, your nose will catch the first hint of something burning, and your ears will recognize the perfect sizzle. It’s advice that taught me to rely less on measurements and timers and more on intuition. Cooking isn’t just about following instructions, it’s about tuning into the process and feeling your way through it.
What kind of classic dishes do you want to see Tess recreate? Let us know in the comments.
