Phil checks out Marini's on 57, where Chef Marini reveals why his restaurant is Malaysia's most iconic rooftop bar, Italian restaurant, and whisky and cigar lounge.

Anna prepares three different styles of charlotte cakes.

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

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.

Modern Italian home cooks have embraced gluten-free culture, and in this episode, Silvia explores three very different ways of cooking Italian 'senza gluten'!

Silvia helps her friend, Claudio, prepare two delicious healthy pasta salads. They also cook a mouth-watering chicken cacciatore for her teenage son and his best mate.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

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.

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.

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 behind the scenes look into David Thompson's kitchen.

Phil checks out Marini's on 57, where Chef Marini reveals why his restaurant is Malaysia's most iconic rooftop bar, Italian restaurant, and whisky and cigar lounge.

Anna prepares three different styles of charlotte cakes.

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

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.

Modern Italian home cooks have embraced gluten-free culture, and in this episode, Silvia explores three very different ways of cooking Italian 'senza gluten'!

Silvia helps her friend, Claudio, prepare two delicious healthy pasta salads. They also cook a mouth-watering chicken cacciatore for her teenage son and his best mate.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Anna and Kristina test a cookbook from the '70s that changed vegetarian cooking.

Karena and Kasey go off the beaten track in Fiji to learn more about the flavours of our Pacific neighbour; they finish the trip in a village near the lesser known town of Savusavu where they cook for a local group of village families.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Anna prepares three different types of bread.

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.

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.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Anna and Kristina make a stressful meal even crazier by throwing a glitzy holiday soiree.

Anna and Kristina make a meatloaf mound and fishless sushi for judge, Top Chef finalist, Sam Talbot.

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.

Modern Italian home cooks have embraced gluten-free culture, and in this episode, Silvia explores three very different ways of cooking Italian 'senza gluten'!

Silvia helps her friend, Claudio, prepare two delicious healthy pasta salads. They also cook a mouth-watering chicken cacciatore for her teenage son and his best mate.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Anna and Kristina test a cookbook from the '70s that changed vegetarian cooking.

Karena and Kasey go off the beaten track in Fiji to learn more about the flavours of our Pacific neighbour; they finish the trip in a village near the lesser known town of Savusavu where they cook for a local group of village families.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Anna prepares three different types of bread.

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.

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.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Anna and Kristina make a stressful meal even crazier by throwing a glitzy holiday soiree.

Anna and Kristina make a meatloaf mound and fishless sushi for judge, Top Chef finalist, Sam Talbot.

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.

Modern Italian home cooks have embraced gluten-free culture, and in this episode, Silvia explores three very different ways of cooking Italian 'senza gluten'!

Silvia helps her friend, Claudio, prepare two delicious healthy pasta salads. They also cook a mouth-watering chicken cacciatore for her teenage son and his best mate.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Anna and Kristina test a cookbook from the '70s that changed vegetarian cooking.

Karena and Kasey go off the beaten track in Fiji to learn more about the flavours of our Pacific neighbour; they finish the trip in a village near the lesser known town of Savusavu where they cook for a local group of village families.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Anna prepares three different types of bread.

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.

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.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Anna and Kristina make a stressful meal even crazier by throwing a glitzy holiday soiree.

Anna and Kristina make a meatloaf mound and fishless sushi for judge, Top Chef finalist, Sam Talbot.

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.

Silvia Colloca takes a journey through regional Italy.

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.

Anna demonstrates the fundamentals of candy making with three different recipes.

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

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.

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.

Kasey and Karena face one of their toughest challenges ever when they cook for a lineup of some of Peru's top chefs in one of Lima's best restaurants.

Kasey and Karena travel to Ireland where they discover the importance of local produce, suppliers and people.

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.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Anna and Kristina make a stressful meal even crazier by throwing a glitzy holiday soiree.

Anna and Kristina make a meatloaf mound and fishless sushi for judge, Top Chef finalist, Sam Talbot.

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.

Silvia Colloca takes a journey through regional Italy.

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.

Anna demonstrates the fundamentals of candy making with three different recipes.

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

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.

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.

Kasey and Karena face one of their toughest challenges ever when they cook for a lineup of some of Peru's top chefs in one of Lima's best restaurants.

Kasey and Karena travel to Ireland where they discover the importance of local produce, suppliers and people.

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.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Anna and Kristina make a stressful meal even crazier by throwing a glitzy holiday soiree.

Anna and Kristina make a meatloaf mound and fishless sushi for judge, Top Chef finalist, Sam Talbot.

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.

Silvia Colloca takes a journey through regional Italy.

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.

Anna demonstrates the fundamentals of candy making with three different recipes.

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

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.

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.

Kasey and Karena face one of their toughest challenges ever when they cook for a lineup of some of Peru's top chefs in one of Lima's best restaurants.

Kasey and Karena travel to Ireland where they discover the importance of local produce, suppliers and people.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

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

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.

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.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

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.

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.

Kasey and Karena face one of their toughest challenges ever when they cook for a lineup of some of Peru's top chefs in one of Lima's best restaurants.

Kasey and Karena travel to Ireland where they discover the importance of local produce, suppliers and people.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

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

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.

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.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Drinks that can be the main course.

Vegan courses, fruits and tarts.

Colorful cakes, cupcakes and donuts.

Heartwarming pizza, baked goodies, croissant and desserts.

Chef Anna Olson shares her favorite festive cookie and treat recipes; Her tips will prepare you for your next cookie exchange.

Impressive holiday desserts; three all-time favorite recipes.

Anna and Kristina make a stressful meal even crazier by throwing a glitzy holiday soiree.

Anna and Kristina make a meatloaf mound and fishless sushi for judge, Top Chef finalist, Sam Talbot.

Modern Italian home cooks have embraced gluten-free culture, and in this episode, Silvia explores three very different ways of cooking Italian 'senza gluten'!

Silvia helps her friend, Claudio, prepare two delicious healthy pasta salads. They also cook a mouth-watering chicken cacciatore for her teenage son and his best mate.

Kasey and Karena face one of their toughest challenges ever when they cook for a lineup of some of Peru's top chefs in one of Lima's best restaurants.

Kasey and Karena travel to Ireland where they discover the importance of local produce, suppliers and people.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Four amateur cooks compete to throw a dinner party.

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

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

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.

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.

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.

New York born Stephanie has Chef Lauren whispering the secrets of making a great steak burrito bowl in her ear; Steph is all good intentions, but has little to no knife-skills.

A non-chef tries to cook a restaurant-level dish, with verbal assistance from a pro chef; the dish has to be ready by the time a delivery driver arrives with the same dish from a restaurant; the "Hot Mess" must beat the restaurant.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Four amateur cooks compete to throw a dinner party.

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

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

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.

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.

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.

Heartwarming pizza, baked goodies, croissant and desserts.

Colorful cakes, cupcakes and donuts.

Vegan courses, fruits and tarts.

Drinks that can be the main course.

Impressive holiday desserts; three all-time favorite recipes.

Chef Anna Olson shares her favorite festive cookie and treat recipes; Her tips will prepare you for your next cookie exchange.

Anna and Kristina make a meatloaf mound and fishless sushi for judge, Top Chef finalist, Sam Talbot.

Anna and Kristina make a stressful meal even crazier by throwing a glitzy holiday soiree.

Silvia helps her friend, Claudio, prepare two delicious healthy pasta salads. They also cook a mouth-watering chicken cacciatore for her teenage son and his best mate.

Modern Italian home cooks have embraced gluten-free culture, and in this episode, Silvia explores three very different ways of cooking Italian 'senza gluten'!

Kasey and Karena travel to Ireland where they discover the importance of local produce, suppliers and people.

Kasey and Karena face one of their toughest challenges ever when they cook for a lineup of some of Peru's top chefs in one of Lima's best restaurants.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

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

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

Four amateur cooks compete to throw a dinner party.

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.

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.

A non-chef tries to cook a restaurant-level dish, with verbal assistance from a pro chef; the dish has to be ready by the time a delivery driver arrives with the same dish from a restaurant; the "Hot Mess" must beat the restaurant.

New York born Stephanie has Chef Lauren whispering the secrets of making a great steak burrito bowl in her ear; Steph is all good intentions, but has little to no knife-skills.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

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

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

Four amateur cooks compete to throw a dinner party.

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.

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.

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.

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.

Kasey and Karena face one of their toughest challenges ever when they cook for a lineup of some of Peru's top chefs in one of Lima's best restaurants.

Kasey and Karena travel to Ireland where they discover the importance of local produce, suppliers and people.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

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

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.

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.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Investigating the mysteries of milk.

Investigating the handiness and hazards of microwaves.

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.

Anna bakes three different loaf cakes.

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 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.

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.

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.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Investigating the mysteries of milk.

Investigating the handiness and hazards of microwaves.

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.

Anna bakes three different loaf cakes.

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 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.

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.

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.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Investigating the mysteries of milk.

Investigating the handiness and hazards of microwaves.

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.

Anna bakes three different loaf cakes.

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 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.

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.

Phil receives a seat of honor at the Chef's Table at Baccanalia run by Chef Ivan Brehm; the restaurants Brehm has been a part of in his life have received a total of 11 Michelin Stars.

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

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

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.

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.

Silvia's friend, Silvania, shows her how to make an arancini recipe that has been in her family for generations.

Silvia prepares zucchini-filled strudel with all the flavours of Calabria and a pesto linguine from Genoa that's not to be missed.

One of Britain's top TV chefs and his celebrity pals serve up their all-time favorite dishes with a side of humour and fun.

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.

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.

Phil receives a seat of honor at the Chef's Table at Baccanalia run by Chef Ivan Brehm; the restaurants Brehm has been a part of in his life have received a total of 11 Michelin Stars.

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

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

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.

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.

Silvia's friend, Silvania, shows her how to make an arancini recipe that has been in her family for generations.

Silvia prepares zucchini-filled strudel with all the flavours of Calabria and a pesto linguine from Genoa that's not to be missed.

One of Britain's top TV chefs and his celebrity pals serve up their all-time favorite dishes with a side of humour and fun.

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.

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.

Phil receives a seat of honor at the Chef's Table at Baccanalia run by Chef Ivan Brehm; the restaurants Brehm has been a part of in his life have received a total of 11 Michelin Stars.

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

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

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.

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.

Silvia's friend, Silvania, shows her how to make an arancini recipe that has been in her family for generations.

Silvia prepares zucchini-filled strudel with all the flavours of Calabria and a pesto linguine from Genoa that's not to be missed.

One of Britain's top TV chefs and his celebrity pals serve up their all-time favorite dishes with a side of humour and fun.

Anna and Kristina head to Savannah, Ga., for some good old-fashioned Southern cooking.

Karena and Kasey meet one of Malaysia's most loved chefs to learn the about legacy recipes passed through his family; they also travel to historic Georgetown in Penang where they learn about the local cooking style Nyonya.

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.

Anna shares three of her favourite recipes for cream pie.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

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.