So Yummy The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert. 2026-05-18 Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes. 2026-05-18 A group of strangers competes to be crowned the best dinner party host. 2026-05-18 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. 2026-05-18 Bakers take on figs in the elimination round and a princess theme in the cupcake showdown. 2026-05-18 Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza. 2026-05-18 After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto. 2026-05-18 The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic. 2026-05-18 Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk. 2026-05-18 The dessert makers must conjure up a creation that defies gravity. 2026-05-18 The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert. 2026-05-18 Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes. 2026-05-18 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. 2026-05-18 Anna demonstrates how to make American, Italian and Belgian-style waffles. 2026-05-18 Meat-free cannelloni traybake; prawn kebabs. 2026-05-18 Jamie makes roast chicken with a kimchi glaze, fluffy rice and slaw, followed by salmon stuffed with creamy prawns and wrapped in bacon and an all-in-one pink cake. 2026-05-18 With Julie's Teutonic treats, Jess' impressive dessert and Jason's tour of Thailand. 2026-05-18 Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen. 2026-05-18 Kirsten explores some perfect pairings such as chocolate popcorn, a raspberry chocolate mousse, and the less conventional chocolate glazed ginger cake. 2026-05-18 Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize. 2026-05-18 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-05-18 Sarah visits the artisanal food producers of French Basque country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Piment chocolate pudding. 2026-05-18 Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream. 2026-05-18 The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form. 2026-05-18 The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic. 2026-05-18 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. 2026-05-18 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. 2026-05-18 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. 2026-05-18 After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto. 2026-05-18 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. 2026-05-18 Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes. 2026-05-18 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. 2026-05-18 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. 2026-05-19 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. 2026-05-19 The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form. 2026-05-19 The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic. 2026-05-19 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. 2026-05-19 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. 2026-05-19 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. 2026-05-19 After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto. 2026-05-19 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. 2026-05-19 Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes. 2026-05-19 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. 2026-05-19 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. 2026-05-19 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. 2026-05-19 The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form. 2026-05-19 The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic. 2026-05-19 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. 2026-05-19 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. 2026-05-19 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. 2026-05-19 After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto. 2026-05-19 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. 2026-05-19 Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes. 2026-05-19 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. 2026-05-19 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. 2026-05-19 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. 2026-05-19 Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent. 2026-05-19 Delicate chocolate pencils; chocolatey cakes; classic truffle recipe. 2026-05-19 The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic. 2026-05-19 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. 2026-05-19 Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin. 2026-05-19 Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses. 2026-05-19 In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population. 2026-05-19 Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown. 2026-05-20