So Yummy Scott is the Bread Baron of Airdrie, and he's crushing his sourdough game, but his staff is running amok, and he is $300,000 in debt. 2026-10-24 Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity. 2026-10-24 Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right. 2026-10-24 Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt. 2026-10-24 Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations. 2026-10-24 Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown. 2026-10-24 Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize. 2026-10-24 Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery. 2026-10-24 Jamie prepares pan-seared lamb, and a pear and Gorgonzola farfalle. 2026-10-24 Jamie shares recipes a lamb stew with deep flavors that is quick to prep and a warm lentil salad. 2026-10-24 Synonymous with Saskatchewan, Saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit. 2026-10-24 Anna prepares three classic breakfast treats. 2026-10-24 Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao. 2026-10-24 Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad. 2026-10-24 Scott is the Bread Baron of Airdrie, and he's crushing his sourdough game, but his staff is running amok, and he is $300,000 in debt. 2026-10-24 Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity. 2026-10-24 Silvia Colloca takes a journey through regional Italy. 2026-10-24 Once every year, passionate Italian families all over Australia answer the call of the tomato, which is considered an Italian national treasure. 2026-10-24 Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa Johor; Diana shares her recipe for sweet potato churros. 2026-10-24 Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes. 2026-10-24 Anna shares her secrets to making flourless cookies with three different styles. 2026-10-24 Anna bakes three different styles of crackers. 2026-10-24 Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown. 2026-10-24 Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize. 2026-10-24 Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye. 2026-10-24 From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses. 2026-10-24 Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand. 2026-10-24 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. 2026-10-24 Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread. 2026-10-24 Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze. 2026-10-24 On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoisin sauce; crackin' crab briks, couscous salad and salsa. 2026-10-24 Jamie cooks crispy duck and hoisin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce. 2026-10-24 Raymond Blanc shares his favorite French classics, from his Maman Blanc's steak and red wine jus, to a heritage salad with mozzarella as well as tomatoes straight from his gardens; Jean-Christophe Novelli cooks a delicious mouclade des boucholeurs. 2026-10-24 A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test. 2026-10-24 The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final. 2026-10-24 The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper. 2026-10-24 When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.'. 2026-10-24 A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard. 2026-10-25 An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival. 2026-10-25 Marine veteran Jennifer challenges Navy veteran Hope to see who can re-create So Yummy's recipe of deep-fried Oreos; the long-lasting rivalry between Marine and Navy comes down to who can fry a cookie. 2026-10-25 On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoisin sauce; crackin' crab briks, couscous salad and salsa. 2026-10-25 Jamie cooks crispy duck and hoisin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce. 2026-10-25 Raymond Blanc shares his favorite French classics, from his Maman Blanc's steak and red wine jus, to a heritage salad with mozzarella as well as tomatoes straight from his gardens; Jean-Christophe Novelli cooks a delicious mouclade des boucholeurs. 2026-10-25 A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test. 2026-10-25 The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final. 2026-10-25 The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper. 2026-10-25 When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.'. 2026-10-25 A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard. 2026-10-25 Marine veteran Jennifer challenges Navy veteran Hope to see who can re-create So Yummy's recipe of deep-fried Oreos; the long-lasting rivalry between Marine and Navy comes down to who can fry a cookie. 2026-10-25 Once every year, passionate Italian families all over Australia answer the call of the tomato, which is considered an Italian national treasure. 2026-10-25 Silvia Colloca takes a journey through regional Italy. 2026-10-25 Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes. 2026-10-25 Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa Johor; Diana shares her recipe for sweet potato churros. 2026-10-25 Anna bakes three different styles of crackers. 2026-10-25 Anna shares her secrets to making flourless cookies with three different styles. 2026-10-25 Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize. 2026-10-25 Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown. 2026-10-25 From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses. 2026-10-25 Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye. 2026-10-25 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. 2026-10-25 Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand. 2026-10-25 Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze. 2026-10-25 Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread. 2026-10-25 Jamie cooks crispy duck and hoisin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce. 2026-10-25 On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoisin sauce; crackin' crab briks, couscous salad and salsa. 2026-10-25 Raymond Blanc shares his favorite French classics, from his Maman Blanc's steak and red wine jus, to a heritage salad with mozzarella as well as tomatoes straight from his gardens; Jean-Christophe Novelli cooks a delicious mouclade des boucholeurs. 2026-10-25 A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test. 2026-10-25 The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final. 2026-10-25 The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper. 2026-10-25 A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard. 2026-10-25