The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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

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

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

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

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

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

In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.

Chuck travels to Mistissini, where an extraordinary fishing experience awaits him on the largest natural lake in Quebec; he meets Conrad Mianscum, Mistissini's tourism planner, who tells him all about this growing community of close to 4,000 people.

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.

Jamie makes roast chicken with a kimchi glaze, fluffy rice and slaw, followed by salmon stuffed with creamy prawns and wrapped in bacon and an all-in-one pink cake.

Meat-free cannelloni traybake; prawn kebabs.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurri sauce.

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

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

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

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

Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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

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

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

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

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

Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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

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

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

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Meat-free cannelloni traybake; prawn kebabs.

Jamie makes roast chicken with a kimchi glaze, fluffy rice and slaw, followed by salmon stuffed with creamy prawns and wrapped in bacon and an all-in-one pink cake.

With Julie's Teutonic treats, Jess' impressive dessert and Jason's tour of Thailand.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

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

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

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

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

Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.

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

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

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

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

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

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.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

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

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

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

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.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

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

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

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

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.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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

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

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

In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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

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

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

In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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

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

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

In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts.

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.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

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

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts.

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.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

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

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts.

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.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

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

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia takes us through a kaleidoscope of pasta shapes and their best uses; Silvia's three dishes prove that every pasta shape serves a purpose!

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

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

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

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia takes us through a kaleidoscope of pasta shapes and their best uses; Silvia's three dishes prove that every pasta shape serves a purpose!

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

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

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

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia takes us through a kaleidoscope of pasta shapes and their best uses; Silvia's three dishes prove that every pasta shape serves a purpose!

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

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

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

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

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

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

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

Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

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

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

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

Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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.

In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting; for local residents, seal and caribou are the two main sources of food.

In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

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

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

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

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

Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars.

Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

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

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.

In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.

In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting; for local residents, seal and caribou are the two main sources of food.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

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

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

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

Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake.

Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

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.

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

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

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

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

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

Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey; the simple act of cooking and sharing food with the people we love is vital to our happiness and there is always happiness in an Italian kitchen, from Silvia's family to yours; Silvia has a special little guest, reminiscing and passing on the dishes of her childhood to the next generation that still feature in her kitchen today.

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

Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

Jamie makes a chicken noodle stir-fry, a rustic tomato soup, a crispy-skin lemon sole and a honey-berry phyllo smash for a pudding.

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.