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.

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.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

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

Anna shows the fundamentals of making fruit preserves and makes three desserts.

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels, and chocolate and pecan choux.

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.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

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

Anna shows the fundamentals of making fruit preserves and makes three desserts.

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels, and chocolate and pecan choux.

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.

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.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Chef Phil Davenport travels to luxury destinations to brings you the top 12 restaurants and their chefs in each country.

Isadora Chai is an unconventional chef whose passion for food led her away from the corporate world to open Antara Restaurant in Kuala Lumpur, Malaysia.

Lava cake; crepe creations; mac & cheese.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Chef Phil Davenport travels to luxury destinations to brings you the top 12 restaurants and their chefs in each country.

Isadora Chai is an unconventional chef whose passion for food led her away from the corporate world to open Antara Restaurant in Kuala Lumpur, Malaysia.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Chef Phil Davenport travels to luxury destinations to brings you the top 12 restaurants and their chefs in each country.

Isadora Chai is an unconventional chef whose passion for food led her away from the corporate world to open Antara Restaurant in Kuala Lumpur, Malaysia.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

Anna bakes three different styles of crackers.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Four amateur cooks compete to throw a dinner party.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

Anna bakes three different styles of crackers.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Four amateur cooks compete to throw a dinner party.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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

Anna shows the fundamentals of making fruit preserves and makes three desserts.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

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

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

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

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

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

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

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Anna shows the fundamentals of making fruit preserves and makes three desserts.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

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

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

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

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

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

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

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

Anna bakes three different styles of crackers.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Four amateur cooks compete to throw a dinner party.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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

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

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

Four amateur cooks compete to throw a dinner party.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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

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

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

Silvia explores how to make the three meals that have become national treasures in Italy.

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.

Four amateur cooks compete to throw a dinner party.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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

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

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

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.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Anna shares her secrets to making flourless cookies with three different styles.

Anna bakes three different styles of crackers.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

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.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Anna shares her secrets to making flourless cookies with three different styles.

Anna bakes three different styles of crackers.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

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.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Anna shares her secrets to making flourless cookies with three different styles.

Anna bakes three different styles of crackers.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

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

Vlog Squad members Heath Hussar and Mariah Amato compete head to head to see who can re-create the best rainbow rice crispy treat.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

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.

Four amateur cooks compete to throw a dinner party.

Anna shares her secrets to making flourless cookies with three different styles.

Anna bakes three different styles of crackers.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

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

Vlog Squad members Heath Hussar and Mariah Amato compete head to head to see who can re-create the best rainbow rice crispy treat.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

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.

Four amateur cooks compete to throw a dinner party.

Anna shares her secrets to making flourless cookies with three different styles.

Anna bakes three different styles of crackers.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

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

Vlog Squad members Heath Hussar and Mariah Amato compete head to head to see who can re-create the best rainbow rice crispy treat.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

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.

Four amateur cooks compete to throw a dinner party.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

Chef Phillip steps into celebrity Japanese chef Tetsuya Wakudafs second outlet outside the original in Sydney, Waku Ghin.

Chef Phillip meets executive chef David Almany of Osteria Mozza; chef David shows Chef Phillip the preparation of some of Mozzas signature dishes.

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Nikki investigates the food preferences of children, as well as parental efforts to keep them on healthy diets.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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.

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

Vlog Squad members Heath Hussar and Mariah Amato compete head to head to see who can re-create the best rainbow rice crispy treat.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

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.

Four amateur cooks compete to throw a dinner party.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

Chef Phillip steps into celebrity Japanese chef Tetsuya Wakudafs second outlet outside the original in Sydney, Waku Ghin.

Chef Phillip meets executive chef David Almany of Osteria Mozza; chef David shows Chef Phillip the preparation of some of Mozzas signature dishes.

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Nikki investigates the food preferences of children, as well as parental efforts to keep them on healthy diets.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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.

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

Vlog Squad members Heath Hussar and Mariah Amato compete head to head to see who can re-create the best rainbow rice crispy treat.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

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.

Four amateur cooks compete to throw a dinner party.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

Chef Phillip steps into celebrity Japanese chef Tetsuya Wakudafs second outlet outside the original in Sydney, Waku Ghin.

Chef Phillip meets executive chef David Almany of Osteria Mozza; chef David shows Chef Phillip the preparation of some of Mozzas signature dishes.

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Nikki investigates the food preferences of children, as well as parental efforts to keep them on healthy diets.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Anna discusses the versatility of pancakes and prepares them three different ways.

Anna shares tips and techniques on how to make a fluffy souffle.

Plates decorations; tricks for tarts; pies.

Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.