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

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.

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.

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

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

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

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.

Three contestants compete in an elimination round with Chinese five spice as the mystery ingredient; the last two standing compete for the top prize in a Chinese New Year-themed pie showdown.

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

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

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.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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

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

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

Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.

Chuck gets together with Ernest Webb of Chisasibi to learn how to hunt and cook wild goose. This is the meat that members prepare for birthdays, commemorations and ceremonies.

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 serious punch: Asian fried eggs.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

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

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna shares three of her favorite recipes for cream pie.

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

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

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

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.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

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

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.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.

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

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

Chuck gets together with Ernest Webb of Chisasibi to learn how to hunt and cook wild goose. This is the meat that members prepare for birthdays, commemorations and ceremonies.

Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.

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 serious punch: Asian fried eggs.

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

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

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

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

Anna shares three of her favorite recipes for cream pie.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

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

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

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

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.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.

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

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

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.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.

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

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

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.

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.

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

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

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

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.

Three contestants compete in an elimination round with Chinese five spice as the mystery ingredient; the last two standing compete for the top prize in a Chinese New Year-themed pie showdown.

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

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

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.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

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

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 serious punch: Asian fried eggs.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

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

The 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.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

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

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 serious punch: Asian fried eggs.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

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

The 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.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

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

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 serious punch: Asian fried eggs.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

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

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

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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.

Lamb curry; squash; prawn pasta; flapjacks.

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

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

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

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

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

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

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

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

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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.

Lamb curry; squash; prawn pasta; flapjacks.

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

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

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

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

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

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

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

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

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.

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.

Lamb curry; squash; prawn pasta; flapjacks.

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

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

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

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

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

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

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

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

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.

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

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

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

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

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

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

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

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

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

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

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

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.

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

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

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

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

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

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

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

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

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

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

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

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.

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

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

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

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

Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

Jamie Oliver cooks go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice and asparagus and eggs.

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

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

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.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

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.

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

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

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

Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

Jamie Oliver cooks go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice and asparagus and eggs.

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

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

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.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

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.

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

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

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

Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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

Jamie Oliver cooks go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice and asparagus and eggs.

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

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

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.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

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

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

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

A speedy elimination round with pink peppercorns as the mystery ingredient; Elizabeth Chambers, Duff Goldman and Elise Strachan decide which remaining finalists will take home the prize in a special hide-and-seek-themed cupcake showdown.

Three bakers use cranberries in an elimination challenge; finalists create harvest-themed doughnuts in the final showdown; Zane Caplansky, Harry Eastwood and Yolanda Gampp.

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

Jamie prepares pan-seared lamb, and a pear and Gorgonzola farfalle.

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

Chef David Rousseau opens his pantry to reveal vanilla bean and lime.

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

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

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.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

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

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

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

A speedy elimination round with pink peppercorns as the mystery ingredient; Elizabeth Chambers, Duff Goldman and Elise Strachan decide which remaining finalists will take home the prize in a special hide-and-seek-themed cupcake showdown.

Three bakers use cranberries in an elimination challenge; finalists create harvest-themed doughnuts in the final showdown; Zane Caplansky, Harry Eastwood and Yolanda Gampp.

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

Jamie prepares pan-seared lamb, and a pear and Gorgonzola farfalle.

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

Chef David Rousseau opens his pantry to reveal vanilla bean and lime.

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

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

Chuck is invited by Steven Dennis, who is among the few fishermen that harvest gooseneck barnacles; it is a little-known crustacean in Canada, but it is highly prized by connoisseurs, especially in Europe.

Chuck travels to the lower Saint-Lawrence community of Wolastoqiyik to meet chef Maxime Lizotte and to fish sea urchins which are abundant in the Saint-Lawrence River. Chuck takes a boat and heads to the water to harvest this delicious seafood.

Lamb curry; squash; prawn pasta; flapjacks.

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

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.

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

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.

Anna makes three of her favorite savory breads.

Anna prepares three classic breakfast treats.

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

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

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

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

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

Chef David Rousseau opens his pantry to reveal vanilla bean and lime.

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

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

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

Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch with chef Lauren.

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

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

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

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

Chef David Rousseau opens his pantry to reveal vanilla bean and lime.

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

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

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

Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch with chef Lauren.

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

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

Chuck travels to the lower Saint-Lawrence community of Wolastoqiyik to meet chef Maxime Lizotte and to fish sea urchins which are abundant in the Saint-Lawrence River. Chuck takes a boat and heads to the water to harvest this delicious seafood.

Chuck is invited by Steven Dennis, who is among the few fishermen that harvest gooseneck barnacles; it is a little-known crustacean in Canada, but it is highly prized by connoisseurs, especially in Europe.

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

Lamb curry; squash; prawn pasta; flapjacks.

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.

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.

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

Anna prepares three classic breakfast treats.

Anna makes three of her favorite savory breads.

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

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

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

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

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

Chef David Rousseau opens his pantry to reveal vanilla bean and lime.

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

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

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

Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch with chef Lauren.

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

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

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

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

Chef David Rousseau opens his pantry to reveal vanilla bean and lime.

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

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

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

Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch with chef Lauren.

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

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

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.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

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

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

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

A speedy elimination round with pink peppercorns as the mystery ingredient; Elizabeth Chambers, Duff Goldman and Elise Strachan decide which remaining finalists will take home the prize in a special hide-and-seek-themed cupcake showdown.

Three bakers use cranberries in an elimination challenge; finalists create harvest-themed doughnuts in the final showdown; Zane Caplansky, Harry Eastwood and Yolanda Gampp.

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

Jamie prepares pan-seared lamb, and a pear and Gorgonzola farfalle.

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

Chef David Rousseau opens his pantry to reveal vanilla bean and lime.

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

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

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.

Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.

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

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

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