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

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

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

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.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

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

Jamie shows his stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup, packed full of vegetables.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans; Buddy gets in on the act, showing different ways to flavor up popcorn; Jamie reveals a totally new way to serve avocado, with his tempura twist.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

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.

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.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.

Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

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.

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.

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

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

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

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

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

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.

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.

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

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

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

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

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.

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

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

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

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.

Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.

Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.

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.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

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.

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

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

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

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

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

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.

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

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

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

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

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

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.

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

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

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

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

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.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

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

Jamie shows his stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup, packed full of vegetables.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans; Buddy gets in on the act, showing different ways to flavor up popcorn; Jamie reveals a totally new way to serve avocado, with his tempura twist.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Cookies, cakes, chocolate and pie.

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.

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.

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

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

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

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

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.

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.

Jamie shows his stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup, packed full of vegetables.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans; Buddy gets in on the act, showing different ways to flavor up popcorn; Jamie reveals a totally new way to serve avocado, with his tempura twist.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Cookies, cakes, chocolate and pie.

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.

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.

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

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

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

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

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.

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.

Jamie shows his stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup, packed full of vegetables.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans; Buddy gets in on the act, showing different ways to flavor up popcorn; Jamie reveals a totally new way to serve avocado, with his tempura twist.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Cookies, cakes, chocolate and pie.

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.

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.

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

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

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

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

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.

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.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

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

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.

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

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

On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.

Fettuccine; smoked trout; asparagus and peas; black bean beef burgers.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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.

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

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

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.

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.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

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

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.

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

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

On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.

Fettuccine; smoked trout; asparagus and peas; black bean beef burgers.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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.

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

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

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.

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.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

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

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.

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

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

On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.

Fettuccine; smoked trout; asparagus and peas; black bean beef burgers.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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.

The surprising the world of cupcakes.

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.

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

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

Anna bakes three different loaf cakes.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

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.

On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.

Fettuccine; smoked trout; asparagus and peas; black bean beef burgers.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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.

The surprising the world of cupcakes.

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.

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

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

Anna bakes three different loaf cakes.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

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.

On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.

Fettuccine; smoked trout; asparagus and peas; black bean beef burgers.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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.

The surprising the world of cupcakes.

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.

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

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

Anna bakes three different loaf cakes.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

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.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

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

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

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

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.

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.

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.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

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.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

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

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

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

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.

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.

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.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

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.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

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

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

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

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.

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.

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.

Ice cream treats, including a popsicle party and fried ice cream.

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.

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.

Jamie prepares peachy pork chops, with peas, beans, chili and mint.

Jamie starts with Smoky pancetta cod the perfect fish dish when you're in a hurry; followed by a super-simple Asian-inspired snack that packs a serous punch: Asian fried eggs.

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

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

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

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

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

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.

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.

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.

Ice cream treats, including a popsicle party and fried ice cream.

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.

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.

Jamie prepares peachy pork chops, with peas, beans, chili and mint.

Jamie starts with Smoky pancetta cod the perfect fish dish when you're in a hurry; followed by a super-simple Asian-inspired snack that packs a serous punch: Asian fried eggs.

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

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

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

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

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

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.

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

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

Once every year, passionate Italian families all over Australia answer the call of the tomato, which is considered an Italian national treasure.

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.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

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

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

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

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

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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

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

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

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

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

Simone is challenging her roommate Ariel to make fried caramel apple rings.

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.

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.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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

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

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

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

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

Simone is challenging her roommate Ariel to make fried caramel apple rings.

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.

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.

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

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

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.

Once every year, passionate Italian families all over Australia answer the call of the tomato, which is considered an Italian national treasure.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

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

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

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

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

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

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

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

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

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

Simone is challenging her roommate Ariel to make fried caramel apple rings.

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

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

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.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

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

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

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

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

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

Simone is challenging her roommate Ariel to make fried caramel apple rings.

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

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

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

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.

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.

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.

Ice cream treats, including a popsicle party and fried ice cream.

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.

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.

Jamie prepares peachy pork chops, with peas, beans, chili and mint.

Jamie starts with Smoky pancetta cod the perfect fish dish when you're in a hurry; followed by a super-simple Asian-inspired snack that packs a serous punch: Asian fried eggs.

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

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

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

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

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Cool chocolates, cookies, cakes and cupcakes for kids.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

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

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

Lamb curry; squash; prawn pasta; flapjacks.

Quick steak stir-fry; watermelon, radish and feta salad.