Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

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

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

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

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

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

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

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

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

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

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

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

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

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

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

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

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

The restaurants and the culinary masters have more to share.

An up-close look at why other restaurants are no match for Pollen in terms of diners' delight.

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

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

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

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

The restaurants and the culinary masters have more to share.

An up-close look at why other restaurants are no match for Pollen in terms of diners' delight.

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

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

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

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

The restaurants and the culinary masters have more to share.

An up-close look at why other restaurants are no match for Pollen in terms of diners' delight.

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

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

Anna and Kristina narrow down the right menu for the celebrity judge.

Karena and Kasey travel to Arizona to meet Nephi Craig, a groundbreaking Apache and Diné chef; Nephi cooks not only for the food, but also as a way to connect with cultural traditions and fortify the local community.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

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.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

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

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

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

Anna and Kristina take on intimidating and extremely difficult desserts and pastries.

Anna and Kristina test out an award-winning Greek cookbook.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

Anna and Kristina narrow down the right menu for the celebrity judge.

Karena and Kasey travel to Arizona to meet Nephi Craig, a groundbreaking Apache and Diné chef; Nephi cooks not only for the food, but also as a way to connect with cultural traditions and fortify the local community.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

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.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

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

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

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

Anna and Kristina take on intimidating and extremely difficult desserts and pastries.

Anna and Kristina test out an award-winning Greek cookbook.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

Anna and Kristina narrow down the right menu for the celebrity judge.

Karena and Kasey travel to Arizona to meet Nephi Craig, a groundbreaking Apache and Diné chef; Nephi cooks not only for the food, but also as a way to connect with cultural traditions and fortify the local community.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

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.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

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

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

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

Anna and Kristina take on intimidating and extremely difficult desserts and pastries.

Anna and Kristina test out an award-winning Greek cookbook.

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

Silvia goes on a kitchen bench journey through Italy.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

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

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

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

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

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

Karena and Kasey head to Jakarta to learn about one of the most misunderstood cuisines.

Karena and Kasey land in Santiago and are shown how Chilean cuisine is moving forward.

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

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

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

Anna and Kristina take on intimidating and extremely difficult desserts and pastries.

Anna and Kristina test out an award-winning Greek cookbook.

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

Silvia goes on a kitchen bench journey through Italy.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

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

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

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

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

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

Karena and Kasey head to Jakarta to learn about one of the most misunderstood cuisines.

Karena and Kasey land in Santiago and are shown how Chilean cuisine is moving forward.

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

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

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

Anna and Kristina take on intimidating and extremely difficult desserts and pastries.

Anna and Kristina test out an award-winning Greek cookbook.

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

Silvia goes on a kitchen bench journey through Italy.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

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

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

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

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

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

Karena and Kasey head to Jakarta to learn about one of the most misunderstood cuisines.

Karena and Kasey land in Santiago and are shown how Chilean cuisine is moving forward.

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

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

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

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

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

The amazing Drag Queen Cake Moss takes up cooking.

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

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

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

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

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

Karena and Kasey head to Jakarta to learn about one of the most misunderstood cuisines.

Karena and Kasey land in Santiago and are shown how Chilean cuisine is moving forward.

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

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

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

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

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

The amazing Drag Queen Cake Moss takes up cooking.

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

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

Best dinners.

Lava cake; crepe creations; mac & cheese.

Top secrets for top cookies.

Plates decorations; tricks for tarts; pies.

Anna creates three spooky treats for Halloween.

Anna shares her secrets for Halloween party desserts.

Anna and Kristina take on intimidating and extremely difficult desserts and pastries.

Anna and Kristina test out an award-winning Greek cookbook.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Karena and Kasey head to Jakarta to learn about one of the most misunderstood cuisines.

Karena and Kasey land in Santiago and are shown how Chilean cuisine is moving forward.

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

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

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

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

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

One home cook asks the wall of chefs to commit to her 'engagement hash' in the Crowd-Pleaser round; wee capers present big problems for the home cooks as they open Chef Alida Solomon's fridge.

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

Hot Mess Patrick visits the So Yummy kitchen and attempts to cook a real meal; Patrick receives verbal assistance from Chef Lola to cook a restaurant-level dish.

Hot Mess Leah visits the So Yummy kitchen and attempts to cook a real meal; Leah receives verbal assistance from Chef Simone to cook a restaurant-level dish.

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

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

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

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

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

One home cook asks the wall of chefs to commit to her 'engagement hash' in the Crowd-Pleaser round; wee capers present big problems for the home cooks as they open Chef Alida Solomon's fridge.

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

Plates decorations; tricks for tarts; pies.

Top secrets for top cookies.

Lava cake; crepe creations; mac & cheese.

Best dinners.

Anna shares her secrets for Halloween party desserts.

Anna creates three spooky treats for Halloween.

Anna and Kristina test out an award-winning Greek cookbook.

Anna and Kristina take on intimidating and extremely difficult desserts and pastries.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Karena and Kasey land in Santiago and are shown how Chilean cuisine is moving forward.

Karena and Kasey head to Jakarta to learn about one of the most misunderstood cuisines.

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

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

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

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

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

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

One home cook asks the wall of chefs to commit to her 'engagement hash' in the Crowd-Pleaser round; wee capers present big problems for the home cooks as they open Chef Alida Solomon's fridge.

Hot Mess Leah visits the So Yummy kitchen and attempts to cook a real meal; Leah receives verbal assistance from Chef Simone to cook a restaurant-level dish.

Hot Mess Patrick visits the So Yummy kitchen and attempts to cook a real meal; Patrick receives verbal assistance from Chef Lola to cook a restaurant-level dish.

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

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

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

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

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

The home cooks create dishes using the South Asian ingredients in chef Meeru Dhalwala's fridge; in the end, a simple meat and potatoes challenge from chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

One home cook asks the wall of chefs to commit to her 'engagement hash' in the Crowd-Pleaser round; wee capers present big problems for the home cooks as they open Chef Alida Solomon's fridge.

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

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

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

Karena and Kasey head to Jakarta to learn about one of the most misunderstood cuisines.

Karena and Kasey land in Santiago and are shown how Chilean cuisine is moving forward.

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

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

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

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

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

The amazing Drag Queen Cake Moss takes up cooking.

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

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

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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

Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart.

Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.

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

Jenn visits a farm where they raise their birds on pasture and have an onsite butcher shop before learning how to prepare chicken in two very different ways.

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

The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

The amazing Drag Queen Cake Moss takes up cooking.

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

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

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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

Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart.

Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.

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

Jenn visits a farm where they raise their birds on pasture and have an onsite butcher shop before learning how to prepare chicken in two very different ways.

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

The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

The amazing Drag Queen Cake Moss takes up cooking.

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

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

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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

Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart.

Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.

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

Jenn visits a farm where they raise their birds on pasture and have an onsite butcher shop before learning how to prepare chicken in two very different ways.

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

The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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

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

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

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

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

The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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

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

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

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

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

The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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

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

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

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

Anna and Kristina discover that old school comfort food doesn't go as planned.

Karena and Kasey head to Sri Lanka to discover their cuisine; they learn that Sri Lankan tea is famous and can be incorporated into cooking.

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

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

Anna bakes three different styles of crackers.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

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

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

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

Anna and Kristina test recipes from intimidating chef, Gordon Ramsay and are judged by Rob Feenie.

Kristina gets help from Anna to try out an authentic Croatian cookbook for her mother.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

Anna and Kristina discover that old school comfort food doesn't go as planned.

Karena and Kasey head to Sri Lanka to discover their cuisine; they learn that Sri Lankan tea is famous and can be incorporated into cooking.

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

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

Anna bakes three different styles of crackers.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

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

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

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

Anna and Kristina test recipes from intimidating chef, Gordon Ramsay and are judged by Rob Feenie.

Kristina gets help from Anna to try out an authentic Croatian cookbook for her mother.

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

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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

Anna and Kristina discover that old school comfort food doesn't go as planned.

Karena and Kasey head to Sri Lanka to discover their cuisine; they learn that Sri Lankan tea is famous and can be incorporated into cooking.

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

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

Anna bakes three different styles of crackers.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

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

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

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

Anna and Kristina test recipes from intimidating chef, Gordon Ramsay and are judged by Rob Feenie.

Kristina gets help from Anna to try out an authentic Croatian cookbook for her mother.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

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.

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

Lamb has a reputation only for fine dining, but it is much more accessible than that; Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb.

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