Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

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

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

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

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.

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.

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

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Anna bakes three different loaf cakes.

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

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

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

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

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

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

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

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate to "senza glutine" alternatives like chickpeas and chestnut flours.

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

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

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

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

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

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

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate to "senza glutine" alternatives like chickpeas and chestnut flours.

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

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

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

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

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

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

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate to "senza glutine" alternatives like chickpeas and chestnut flours.

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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.

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

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

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate to "senza glutine" alternatives like chickpeas and chestnut flours.

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate to "senza glutine" alternatives like chickpeas and chestnut flours.

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

Two mimes battle it out over who can decorate the best fish tank cake; a couple takes on a duck cookie cutter hack.

Sebastian Bails and Lauren Godwin try to bake a volcano cake in less than 10 minutes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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 makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

Two mimes battle it out over who can decorate the best fish tank cake; a couple takes on a duck cookie cutter hack.

Sebastian Bails and Lauren Godwin try to bake a volcano cake in less than 10 minutes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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 makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

Two mimes battle it out over who can decorate the best fish tank cake; a couple takes on a duck cookie cutter hack.

Sebastian Bails and Lauren Godwin try to bake a volcano cake in less than 10 minutes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Jann and chef Julien showcase the finest in modern French cuisine with an artisanal menu built around a passion for showcasing the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity.

Phillip Davenport speaks to two accomplished chefs and checks out one of Singapore's best culinary institutes in the second phase of his tour.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

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.

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.

Two mimes battle it out over who can decorate the best fish tank cake; a couple takes on a duck cookie cutter hack.

Sebastian Bails and Lauren Godwin try to bake a volcano cake in less than 10 minutes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Jann and chef Julien showcase the finest in modern French cuisine with an artisanal menu built around a passion for showcasing the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity.

Phillip Davenport speaks to two accomplished chefs and checks out one of Singapore's best culinary institutes in the second phase of his tour.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

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.

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.

Two mimes battle it out over who can decorate the best fish tank cake; a couple takes on a duck cookie cutter hack.

Sebastian Bails and Lauren Godwin try to bake a volcano cake in less than 10 minutes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Jann and chef Julien showcase the finest in modern French cuisine with an artisanal menu built around a passion for showcasing the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity.

Phillip Davenport speaks to two accomplished chefs and checks out one of Singapore's best culinary institutes in the second phase of his tour.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

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.

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.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Anna shares three of her favourite recipes for cream pie.

Anna makes three of her favourite savoury breads.

Hot chocolate; soup; pastry; cozy dessert creations.

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

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.

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.

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.

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.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Anna shares three of her favourite recipes for cream pie.

Anna makes three of her favourite savoury breads.

Hot chocolate; soup; pastry; cozy dessert creations.

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

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.

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 makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

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.

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.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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 prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

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 what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Two mimes battle it out over who can decorate the best fish tank cake; a couple takes on a duck cookie cutter hack.

Sebastian Bails and Lauren Godwin try to bake a volcano cake in less than 10 minutes.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

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 what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Anna bakes three different loaf cakes.

Anna makes some classic icing and glazes and uses them in three recipes.

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.

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.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

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.

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

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

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

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

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 what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

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.

Noah and Nikita try to re-create bacon avocado bombs.

Sebastian Bails and Lauren Godwin try to bake a volcano cake in less than 10 minutes.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

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 what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

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.

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.

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.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Anna shares three of her favourite recipes for cream pie.

Anna makes three of her favourite savoury breads.

Hot chocolate; soup; pastry; cozy dessert creations.

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

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.

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.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

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

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

Silvia goes on a kitchen bench journey through Italy.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

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.

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.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

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

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

Silvia goes on a kitchen bench journey through Italy.

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.

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.

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.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

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

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

Silvia goes on a kitchen bench journey through Italy.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

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 cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato.

Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.

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.

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

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

Silvia goes on a kitchen bench journey through Italy.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

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 cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato.

Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.

Kirsten explores some perfect pairings such as chocolate popcorn, a raspberry chocolate mousse, and the less conventional chocolate glazed ginger cake.

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

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

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

Silvia goes on a kitchen bench journey through Italy.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

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

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 cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato.

Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.

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.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Hot chocolate; soup; pastry; cozy dessert creations.

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