So Yummy A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother. 2026-08-16 Hot Mess Nikita actually tries cooking in her kitchen; she attempts to make a decent falafel with So Yummy's Chef Yasmin on her side. 2026-08-16 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-08-16 Bakers compete in a speedy elimination round with mini marshmallows as the mystery ingredient; judges Harry Eastwood, Sharone Hakman and Jamika Pessoa decide who will win the prize in an "It's a Small World" pie showdown. 2026-08-16 Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed cupcake showdown. 2026-08-16 Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon. 2026-08-16 Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family. 2026-08-16 Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika; he tries to give this family business a new lease on life with a new menu and new décor. 2026-08-16 A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert. 2026-08-16 After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue. 2026-08-16 Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit. 2026-08-16 A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother. 2026-08-16 Hot Mess Nikita actually tries cooking in her kitchen; she attempts to make a decent falafel with So Yummy's Chef Yasmin on her side. 2026-08-16 Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish. 2026-08-16 Examine how traditional foods that can be foraged or hunted have provided nourishment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses. 2026-08-16 In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population. 2026-08-16 Chuck travels to Mistissini, where an extraordinary fishing experience awaits him on the largest natural lake in Quebec; he meets Conrad Mianscum, Mistissini's tourism planner, who tells him all about this growing community of close to 4,000 people. 2026-08-16 Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake. 2026-08-16 Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake. 2026-08-16 Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients. 2026-08-16 Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole. 2026-08-16 Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and Armagnac Tresse is served. 2026-08-16 Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie. 2026-08-16 Anna discusses the versatility of pancakes and prepares them three different ways. 2026-08-16 Anna makes a basic crème anglaise and uses it to make three desserts. 2026-08-16 Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream and chocolate, fig and date pudding. 2026-08-16 Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuile cannoli. 2026-08-16 Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed cupcake showdown. 2026-08-16 Bakers compete in a speedy elimination round with mini marshmallows as the mystery ingredient; judges Harry Eastwood, Sharone Hakman and Jamika Pessoa decide who will win the prize in an "It's a Small World" pie showdown. 2026-08-16 Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family. 2026-08-16 Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon. 2026-08-16 Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika; he tries to give this family business a new lease on life with a new menu and new décor. 2026-08-16 A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert. 2026-08-16 After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue. 2026-08-16 Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit. 2026-08-16 A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother. 2026-08-17 Hot Mess Nikita actually tries cooking in her kitchen; she attempts to make a decent falafel with So Yummy's Chef Yasmin on her side. 2026-08-17 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-08-17 Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed cupcake showdown. 2026-08-17 Bakers compete in a speedy elimination round with mini marshmallows as the mystery ingredient; judges Harry Eastwood, Sharone Hakman and Jamika Pessoa decide who will win the prize in an "It's a Small World" pie showdown. 2026-08-17 Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family. 2026-08-17 Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon. 2026-08-17 Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika; he tries to give this family business a new lease on life with a new menu and new décor. 2026-08-17 A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert. 2026-08-17 After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue. 2026-08-17 Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit. 2026-08-17 A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother. 2026-08-17 Hot Mess Nikita actually tries cooking in her kitchen; she attempts to make a decent falafel with So Yummy's Chef Yasmin on her side. 2026-08-17 Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and Armagnac Tresse is served. 2026-08-17 Anna makes some classic icing and glazes and uses them in three recipes. 2026-08-17 Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover. 2026-08-17 Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life. 2026-08-17 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-08-17 Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food. 2026-08-17 Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking. 2026-08-17 Three young bakers compete in a speedy elimination round using fudge as the mystery ingredient; the last two bakers left compete for $10,000 in a chocolate factory-themed cake showdown. 2026-08-17 Three young bakers compete using the well-known after-school snack ants-on-a-log as the mystery ingredient; the final two bakers compete for $10,000 in a playground-themed pie showdown. 2026-08-17 Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles. 2026-08-17 Jamie prepares pan-seared lamb, and a pear and Gorgonzola farfalle. 2026-08-17 This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden. 2026-08-17 A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert. 2026-08-17 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-08-17 Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent. 2026-08-17 Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart. 2026-08-17 A dated bakery in Ontario's cottage country relies on summer tourists to pay the bills year-round; husband and wife team Chris and Carol, are about to give up, until Steve steps in with a sweet solution. 2026-08-17 Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America. 2026-08-17 Hot smoked salmon pasta and spiced whole roast cauliflower with Middle Eastern flavors. 2026-08-17 Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat. 2026-08-17 Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that. 2026-08-17 Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes. 2026-08-18