So Yummy

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.

Hot smoked salmon pasta and spiced whole roast cauliflower with Middle Eastern flavors.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

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.

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.

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.

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.

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.

Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart.

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.

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.

Hot smoked salmon pasta and spiced whole roast cauliflower with Middle Eastern flavors.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

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.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian.".

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.

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.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

Jamie shares recipes a lamb stew with deep flavors that is quick to prep and a warm lentil salad.

Synonymous with Saskatchewan, Saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.

Chuck gets together with Ernest Webb of Chisasibi to learn how to hunt and cook wild goose. This is the meat that members prepare for birthdays, commemorations and ceremonies.

The finalists compete in a backyard barbecue-themed doughnut showdown.

Three bakers battle in a speedy elimination round using coconut rum as their mystery ingredient; The last two bakers compete for $10,000 in a tropical island-themed cake showdown.

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.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

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.