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

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

Jamie creates a superfast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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 feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Kirsten shows an array of incredibly clever and innovative tricks, tips and methods to bring the wow factor into home baking.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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.

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

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.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

Chuck travels to the Yukon to learn about one of its most traditional hunts: the trapping of the lynx; Chuck meets Russell Burns, a Kwandlin Dün Nation member, who teaches him how to set up traps and cook this lean meat.

Chuck flies to the Yukon and meets 73-year-old Alfie, a local guide who knows the corner of the Yukon by heart; the duo sets off to a secret spot on an immense frozen lake known for its amazing fishing.

Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.

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

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

Jamie creates a superfast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

Anna makes a basic crème anglaise and uses it to make three desserts.

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

Kirsten shares her recipes for chocolate lashes, homemade chocolate chips, and two Australian classics, the lamington cake and chocolate caramel slice.

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

Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.

Bakers compete using thyme in a fall fair-themed showdown.

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

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

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

Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.

Bakers compete using thyme in a fall fair-themed showdown.

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

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

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

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.

Chuck flies to the Yukon and meets 73-year-old Alfie, a local guide who knows the corner of the Yukon by heart; the duo sets off to a secret spot on an immense frozen lake known for its amazing fishing.

Chuck travels to the Yukon to learn about one of its most traditional hunts: the trapping of the lynx; Chuck meets Russell Burns, a Kwandlin Dün Nation member, who teaches him how to set up traps and cook this lean meat.

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

Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.

Jamie creates a superfast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

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

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

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

Anna makes a basic crème anglaise and uses it to make three desserts.

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

Kirsten shares her recipes for chocolate lashes, homemade chocolate chips, and two Australian classics, the lamington cake and chocolate caramel slice.

Bakers compete using thyme in a fall fair-themed showdown.

Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.

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

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

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

Bakers compete using thyme in a fall fair-themed showdown.

Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.

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

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

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

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

Jamie creates a superfast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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 feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Kirsten shows an array of incredibly clever and innovative tricks, tips and methods to bring the wow factor into home baking.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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.

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

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.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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 feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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.

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

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

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.

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

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.

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.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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 feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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.

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

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

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.

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

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.

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.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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 feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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.

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

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

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.

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

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

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

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

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

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

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

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.

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

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

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

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

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

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

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

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.

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

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

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

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

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

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

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

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

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

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

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

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

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

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.

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

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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.

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

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

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

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

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

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

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

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.

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

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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.

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

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

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

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

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

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

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

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.

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

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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 Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

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

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.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

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

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

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

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.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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 Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

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

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.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

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

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

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

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.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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 Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

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

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.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

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

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

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

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 feels most Italian when she is in her kitchen.

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

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.

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

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

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

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

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 feels most Italian when she is in her kitchen.

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

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.

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

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

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

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

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

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

Chuck visits Metepenagiag to fish for striped bass; he meets Stephen Paul, a local fisherman and guide; they catch two striped bass and gather fiddleheads.

Chuck travels North to the Eeyou Nation and meets Jamie Moses, a member of the community and an expert on bear hunting; Chuck also takes part in a walking out ceremony.

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 niçoise; plum tarte tatin.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

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

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

Anna prepares three different styles of charlotte cakes.

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.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

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

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

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.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

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

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

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.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

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

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

Chuck travels North to the Eeyou Nation and meets Jamie Moses, a member of the community and an expert on bear hunting; Chuck also takes part in a walking out ceremony.

Chuck visits Metepenagiag to fish for striped bass; he meets Stephen Paul, a local fisherman and guide; they catch two striped bass and gather fiddleheads.

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

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

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

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.

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

Anna prepares three different styles of charlotte cakes.

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

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

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.

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

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

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.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

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.

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

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

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.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

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

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

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 feels most Italian when she is in her kitchen.

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

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.

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

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

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

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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 shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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.

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

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