So Yummy Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-06-10 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. 2026-06-10 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. 2026-06-10 Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle. 2026-06-10 The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form. 2026-06-10 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. 2026-06-10 Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust. 2026-06-10 Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes. 2026-06-10 Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong. 2026-06-10 Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online. 2026-06-11 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. 2026-06-11 Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish. 2026-06-11 In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions. 2026-06-11 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-06-11 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-06-11 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. 2026-06-11 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. 2026-06-11 Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle. 2026-06-11 The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form. 2026-06-11 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. 2026-06-11 Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust. 2026-06-11 Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes. 2026-06-11 Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong. 2026-06-11 Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online. 2026-06-11 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. 2026-06-11 Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish. 2026-06-11 In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions. 2026-06-11 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-06-11 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-06-11 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. 2026-06-11 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. 2026-06-11 Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle. 2026-06-11 The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form. 2026-06-11 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. 2026-06-11 Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust. 2026-06-11 Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes. 2026-06-11 Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong. 2026-06-11 Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online. 2026-06-11 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. 2026-06-11 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. 2026-06-11 Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars. 2026-06-11 The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique. 2026-06-11 Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef. 2026-06-11 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-06-11 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. 2026-06-11 Anna shows the fundamentals of making fruit preserves and makes three desserts. 2026-06-11 Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas. 2026-06-12