Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake.

Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

Ice cream treats, including a popsicle party and fried ice cream.

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.

Lamb has a reputation only for fine dining, but it is much more accessible than that; Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.

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

Jamie starts with Smoky pancetta cod the perfect fish dish when you're in a hurry; followed by a super-simple Asian-inspired snack that packs a serous punch: Asian fried eggs.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Cool chocolates, cookies, cakes and cupcakes for kids.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

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.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Lamb curry; squash; prawn pasta; flapjacks.

Quick steak stir-fry; watermelon, radish and feta salad.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Cool chocolates, cookies, cakes and cupcakes for kids.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

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.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Lamb curry; squash; prawn pasta; flapjacks.

Lamb curry; squash; prawn pasta; flapjacks.

Quick steak stir-fry; watermelon, radish and feta salad.

Quick steak stir-fry; watermelon, radish and feta salad.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Cool chocolates, cookies, cakes and cupcakes for kids.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

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.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Lamb curry; squash; prawn pasta; flapjacks.

Quick steak stir-fry; watermelon, radish and feta salad.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

A cat lover and a dog lover try to re-create a viral pizza pretzel recipe.

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.

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

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Lamb curry; squash; prawn pasta; flapjacks.

Quick steak stir-fry; watermelon, radish and feta salad.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

A cat lover and a dog lover try to re-create a viral pizza pretzel recipe.

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.

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

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Lamb curry; squash; prawn pasta; flapjacks.

Quick steak stir-fry; watermelon, radish and feta salad.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

A cat lover and a dog lover try to re-create a viral pizza pretzel recipe.

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.

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

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

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

All the best chocolate cakes, cookies, cubes, fudge and ice cream.

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.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna shares three of her favourite recipes for cream pie.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

All the best chocolate cakes, cookies, cubes, fudge and ice cream.

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.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna shares three of her favourite recipes for cream pie.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

All the best chocolate cakes, cookies, cubes, fudge and ice cream.

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.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna shares three of her favourite recipes for cream pie.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

Best dinners.

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.

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.

Lamb has a reputation only for fine dining, but it is much more accessible than that; Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

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.

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.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

Best dinners.

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.

Lamb has a reputation only for fine dining, but it is much more accessible than that; Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

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.

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.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

Best dinners.

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.

Lamb has a reputation only for fine dining, but it is much more accessible than that; Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

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.

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.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Lava cake; crepe creations; mac & cheese.

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.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

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.

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.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Lava cake; crepe creations; mac & cheese.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

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.

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.

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.

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.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Once a year, Silvia's friend Michael and his family gather for the ritual of Salami Day; Silvia learns how Italian sausages and salamis are crafted and cooks them with pasta.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Kirsten Tibballs, the Chocolate Queen, returns; 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.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Anna demonstrates the versatility of Swiss meringue with three sweet treats.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

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.

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.

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.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Once a year, Silvia's friend Michael and his family gather for the ritual of Salami Day; Silvia learns how Italian sausages and salamis are crafted and cooks them with pasta.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Anna demonstrates the versatility of Swiss meringue with three sweet treats.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

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.

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.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Lava cake; crepe creations; mac & cheese.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Top secrets for top cookies.

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.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

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.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Top secrets for top cookies.

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.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

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.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Top secrets for top cookies.

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.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

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.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Mycha challenges her boyfriend Shaun to take on So Yummy's ice cream pint popsicle hack; Madison challenges her best friend Gary to see who can re-create pie decorating hack.

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.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Mycha challenges her boyfriend Shaun to take on So Yummy's ice cream pint popsicle hack; Madison challenges her best friend Gary to see who can re-create pie decorating hack.

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.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Mycha challenges her boyfriend Shaun to take on So Yummy's ice cream pint popsicle hack; Madison challenges her best friend Gary to see who can re-create pie decorating hack.

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.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

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.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

Anna makes three of her favourite savoury breads.

Anna prepares three classic breakfast treats.

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

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