So Yummy 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 Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars. 2026-06-12 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. 2026-06-12 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. 2026-06-12 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-06-12 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. 2026-06-12 Anna shows the fundamentals of making fruit preserves and makes three desserts. 2026-06-12 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 Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 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. 2026-06-12 Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars. 2026-06-12 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. 2026-06-12 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. 2026-06-12 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-06-12 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. 2026-06-12 Anna shows the fundamentals of making fruit preserves and makes three desserts. 2026-06-12 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 Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake. 2026-06-12 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. 2026-06-12 Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen. 2026-06-12 Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake. 2026-06-12 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. 2026-06-12 Bakers take on figs in the elimination round and a princess theme in the cupcake showdown. 2026-06-12 Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset. 2026-06-12 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-06-12 The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling. 2026-06-12 Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage. 2026-06-13 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. 2026-06-13 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. 2026-06-13 Anna shows the fundamentals of making fruit preserves and makes three desserts. 2026-06-13 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. 2026-06-13 Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake. 2026-06-13 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. 2026-06-13 Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen. 2026-06-13 Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake. 2026-06-13 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. 2026-06-13 Bakers take on figs in the elimination round and a princess theme in the cupcake showdown. 2026-06-13 Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset. 2026-06-13 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-06-13 The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling. 2026-06-13 Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage. 2026-06-13 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. 2026-06-13 Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner. 2026-06-13 The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well. 2026-06-13 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. 2026-06-13 Chuck travels North to the Eeyou Nation and meets Jamie Moses, a member of the community and an expert on bear hunting; Chuck also takes part in a walking out ceremony. 2026-06-13 Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes. 2026-06-13 Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon niçoise; plum tarte tatin. 2026-06-13 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. 2026-06-13 Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake. 2026-06-13 Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset. 2026-06-13 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. 2026-06-13 Anna shares tips and techniques on how to make a fluffy souffle. 2026-06-13 Anna prepares three different styles of charlotte cakes. 2026-06-13 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. 2026-06-13 Delicate chocolate pencils; chocolatey cakes; classic truffle recipe. 2026-06-13 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-06-13 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-06-13 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. 2026-06-13 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. 2026-06-13 Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage. 2026-06-13 Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk. 2026-06-13 The dessert makers must conjure up a creation that defies gravity. 2026-06-13