So Yummy

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

Diana explores the bold, balanced flavors of traditional Laotian cuisine, making one of her favorite street food snacks, khao jee; Jerry Mai joins Diana in the kitchen to prepare salt-crust grilled fish.

Diana Chang explores the traditional flavors of South India; Chef Jacob Leung prepares red onion bhaji with a yogurt dipping sauce and Chef Sarah Todd shares her recipe for Kerala-style crispy king prawns.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

Four amateur cooks compete to throw a dinner party.

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.

Chuck flies to the Yukon and meets 73-year-old Alfie, a local guide who knows the corner of the Yukon by heart; the duo sets off to a secret spot on an immense frozen lake known for its amazing fishing.

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

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.

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 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.

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

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.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

Diana explores the bold, balanced flavors of traditional Laotian cuisine, making one of her favorite street food snacks, khao jee; Jerry Mai joins Diana in the kitchen to prepare salt-crust grilled fish.

Diana Chang explores the traditional flavors of South India; Chef Jacob Leung prepares red onion bhaji with a yogurt dipping sauce and Chef Sarah Todd shares her recipe for Kerala-style crispy king prawns.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

Four amateur cooks compete to throw a dinner party.

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.

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.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

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.

Anna makes a basic crème anglaise and uses it to make three desserts.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Will it be a fairy tale ending for Diane, or will Kay show them how it's done?

Diana explores the bold, balanced flavors of traditional Laotian cuisine, making one of her favorite street food snacks, khao jee; Jerry Mai joins Diana in the kitchen to prepare salt-crust grilled fish.

Diana Chang explores the traditional flavors of South India; Chef Jacob Leung prepares red onion bhaji with a yogurt dipping sauce and Chef Sarah Todd shares her recipe for Kerala-style crispy king prawns.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

Four amateur cooks compete to throw a dinner party.

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.

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.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

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.

Anna makes a basic crème anglaise and uses it to make three desserts.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Will it be a fairy tale ending for Diane, or will Kay show them how it's done?

Diana explores the bold, balanced flavors of traditional Laotian cuisine, making one of her favorite street food snacks, khao jee; Jerry Mai joins Diana in the kitchen to prepare salt-crust grilled fish.

Diana Chang explores the traditional flavors of South India; Chef Jacob Leung prepares red onion bhaji with a yogurt dipping sauce and Chef Sarah Todd shares her recipe for Kerala-style crispy king prawns.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

Four amateur cooks compete to throw a dinner party.

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.

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.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

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.

Anna makes a basic crème anglaise and uses it to make three desserts.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Will it be a fairy tale ending for Diane, or will Kay show them how it's done?

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 cooks for her family.

Kirsten believes chocolate is the key to happiness, and showcases a selection of desserts easy to recreate in home kitchens, from white chocolate and peanut parfait to rich chocolate flan.

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.

Three contestants compete in an elimination round with Chinese five spice as the mystery ingredient; the last two standing compete for the top prize in a Chinese New Year-themed pie showdown.

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

Jamie prepares peachy pork chops, with peas, beans, chili and mint.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

A group of strangers competes to be crowned the best dinner party host.

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.

Anna makes a basic crème anglaise and uses it to make three desserts.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Will it be a fairy tale ending for Diane, or will Kay show them how it's done?