So Yummy 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. 2026-04-02 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. 2026-04-02 On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad. 2026-04-02 Fettuccine; smoked trout; asparagus and peas; black bean beef burgers. 2026-04-02 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. 2026-04-02 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. 2026-04-02 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. 2026-04-02 The surprising the world of cupcakes. 2026-04-02 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. 2026-04-02 In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used. 2026-04-02 Anna makes some classic icing and glazes and uses them in three recipes. 2026-04-02 Anna bakes three different loaf cakes. 2026-04-02 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. 2026-04-02 Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice. 2026-04-02 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. 2026-04-02 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. 2026-04-02 On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad. 2026-04-02 Fettuccine; smoked trout; asparagus and peas; black bean beef burgers. 2026-04-02 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. 2026-04-02 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. 2026-04-02 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. 2026-04-02 The surprising the world of cupcakes. 2026-04-02 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. 2026-04-02 In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used. 2026-04-02 Anna makes some classic icing and glazes and uses them in three recipes. 2026-04-02 Anna bakes three different loaf cakes. 2026-04-02 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. 2026-04-02 Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice. 2026-04-02 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. 2026-04-02 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. 2026-04-02 Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics. 2026-04-02 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. 2026-04-02 From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas. 2026-04-02 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. 2026-04-02 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. 2026-04-02 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. 2026-04-02 Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears. 2026-04-02 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. 2026-04-03 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. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics. 2026-04-03 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. 2026-04-03 From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas. 2026-04-03 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. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears. 2026-04-03 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. 2026-04-03 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. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics. 2026-04-03 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. 2026-04-03 From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas. 2026-04-03 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. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears. 2026-04-03 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. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Ice cream treats, including a popsicle party and fried ice cream. 2026-04-03 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. 2026-04-03 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. 2026-04-03 Jamie prepares peachy pork chops, with peas, beans, chili and mint. 2026-04-03 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. 2026-04-03 Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking. 2026-04-03 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. 2026-04-03