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

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

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

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.

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.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Home cooks attempt to make hand-rolled pasta in 30 minutes; Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

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

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

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

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

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

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.

Jamie has some cracking family recipes to share; for a new take on using delicious sustainable white fish, Jamie rustles up gorgeous smoked haddock fish cakes, served with a beautifully creamy chive sauce that can't fail to impress.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

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.

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.

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.

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

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

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

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

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.

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.

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.

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

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

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 of course, cooks for her family.

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

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

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 showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Jamie has some cracking family recipes to share; for a new take on using delicious sustainable white fish, Jamie rustles up gorgeous smoked haddock fish cakes, served with a beautifully creamy chive sauce that can't fail to impress.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

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.

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.

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.

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

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

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

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

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.

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.

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.

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

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

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

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

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

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

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.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Nikki investigates the food preferences of children, as well as parental efforts to keep them on healthy diets.

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

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

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.

Home cooks attempt to make hand-rolled pasta in 30 minutes; Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

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

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laska lemak with the help of her cousin.

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.

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

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.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

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

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laska lemak with the help of her cousin.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

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.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laska lemak with the help of her cousin.

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

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.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

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

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

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.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laska lemak with the help of her cousin.

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.

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

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.

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

Silvia Colloca takes a journey through regional Italy.

Jamie creates a super fast 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.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gadogado.

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.

Kirsten creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

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

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

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

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.

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

Silvia Colloca takes a journey through regional Italy.

Jamie creates a super fast 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.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gadogado.

Jamie creates a super fast 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.

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.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gado-gado.

Kirsten creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

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

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

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

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.

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

Silvia Colloca takes a journey through regional Italy.

Jamie creates a super fast 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.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gadogado.

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.

Kirsten creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

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

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

Investigating the mysteries of milk.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake.

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.

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

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.

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 creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

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

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

Investigating the mysteries of milk.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake.

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.

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

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.

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.

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

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 creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

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

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

Investigating the mysteries of milk.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake.

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.

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

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.

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.

Investigating the handiness and hazards of microwaves.

Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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

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.

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

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

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.

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.

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

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.

Investigating the handiness and hazards of microwaves.

Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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

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.

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

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

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

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.

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.

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

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.

Investigating the handiness and hazards of microwaves.

Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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

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.

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

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

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.

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.

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

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.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

Jamie creates a super fast 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.

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

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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

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

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

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.

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.

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

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.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

Jamie creates a super fast 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.

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

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

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

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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

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

Brave Singaporean cab drivers are used as Guinea pigs to test the benefits of omega 3 fatty acids found in fish and seek to find out if whether or not they improve brain function, lower blood pressure, and alleviate symptoms of depression and stress.

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

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

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 super fast 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 cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

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.

A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

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

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.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

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.

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 Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

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

Brave Singaporean cab drivers are used as Guinea pigs to test the benefits of omega 3 fatty acids found in fish and seek to find out if whether or not they improve brain function, lower blood pressure, and alleviate symptoms of depression and stress.

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

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

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

Jamie creates a super fast 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.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

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.

A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

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

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.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

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.

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.

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 Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

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

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

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

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.

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.

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

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.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

Jamie creates a super fast 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.

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

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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

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.

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 of course, cooks for her family.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

A 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.