So Yummy Jamie rustles up a superfast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways. 2026-06-26 Jamie cooks up a big, bold sausage casserole, packed full of flavor-it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads. 2026-06-26 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. 2026-06-26 Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery. 2026-06-26 Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck. 2026-06-26 Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity. 2026-06-26 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. 2026-06-26 Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas. 2026-06-26 Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan. 2026-06-26 A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard. 2026-06-26 Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles. 2026-06-26 Jamie cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato. 2026-06-26 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. 2026-06-26 Anna bakes three different styles of crackers. 2026-06-26 Jamie rustles up a superfast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways. 2026-06-26 Jamie cooks up a big, bold sausage casserole, packed full of flavor-it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads. 2026-06-26 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. 2026-06-26 Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery. 2026-06-26 Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck. 2026-06-26 Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity. 2026-06-26 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. 2026-06-26 Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas. 2026-06-26 Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan. 2026-06-26 A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard. 2026-06-26 Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles. 2026-06-26 Jamie cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato. 2026-06-26 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. 2026-06-26 Anna bakes three different styles of crackers. 2026-06-26 Jamie rustles up a superfast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways. 2026-06-26 Jamie cooks up a big, bold sausage casserole, packed full of flavor-it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads. 2026-06-26 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. 2026-06-26 Silvia Colloca takes a journey through regional Italy. 2026-06-26 Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking. 2026-06-26 Zucchini mystery ingredient in elimination round; barnyard theme in final showdown. 2026-06-26 Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown. 2026-06-26 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. 2026-06-26 Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie. 2026-06-26 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. 2026-06-26 A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk. 2026-06-27 Friendships are made, secrets are revealed, and outrageous outfits are de rigueur. 2026-06-27 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. 2026-06-27 Anna bakes three different styles of crackers. 2026-06-27 Jamie rustles up a superfast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways. 2026-06-27 Jamie cooks up a big, bold sausage casserole, packed full of flavor-it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads. 2026-06-27 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. 2026-06-27 Silvia Colloca takes a journey through regional Italy. 2026-06-27 Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking. 2026-06-27 Zucchini mystery ingredient in elimination round; barnyard theme in final showdown. 2026-06-27 Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown. 2026-06-27 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. 2026-06-27 Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie. 2026-06-27 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. 2026-06-27 A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk. 2026-06-27 Friendships are made, secrets are revealed, and outrageous outfits are de rigueur. 2026-06-27 Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough. 2026-06-27 Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways. 2026-06-27 Chuck goes to Terrace to meet Frank and Cynthia Ridler who make fireweed honey, a sought-after product; he joins an all-women brigade of cooks to assist in preparing a spring banquet. 2026-06-27 Chuck heads North to the Wendat community of Wendake to meet Isabelle Sioui and hunt porcupine the traditional way; Isabelle has hunted porcupine since childhood, and she sells its meat and beautifully handmade crafts to keep traditions alive. 2026-06-27 Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska. 2026-06-27 Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice. 2026-06-27 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. 2026-06-27 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. 2026-06-27 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. 2026-06-27 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. 2026-06-27 Anna makes some classic icing and glazes and uses them in three recipes. 2026-06-27 Anna bakes three different loaf cakes. 2026-06-27 Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan. 2026-06-27 Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking. 2026-06-27 Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round. 2026-06-27 The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown. 2026-06-27 A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard. 2026-06-27 Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity. 2026-06-27 A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk. 2026-06-27 A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test. 2026-06-27 The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final. 2026-06-27