So Yummy The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert. 2026-08-09 Hot Mess Leah visits the So Yummy kitchen and attempts to cook a real meal; Leah receives verbal assistance from Chef Simone to cook a restaurant-level dish. 2026-08-09 Couples Amanda and Anthony, Steve and Sean, and Oli and LC compete to host a dinner party; featuring a festival tent, pet rats, and a revelation. 2026-08-09 Three bakers use cranberries in an elimination challenge; finalists create harvest-themed doughnuts in the final showdown; Zane Caplansky, Harry Eastwood and Yolanda Gampp. 2026-08-09 A speedy elimination round with maple syrup as the mystery ingredient; judges Eddie Jackson, Maggie McKeown and Laura Vitale decide who will win the prize in an "Into the Woods"-themed cake showdown. 2026-08-09 The chefs question whether ketchup can make a crowd-pleasing Pad Thai. 2026-08-09 Lyra and Abe need Steve's help to expand their limited menu, grow their customer base and stand out in a strip mall full of competition. 2026-08-09 An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival. 2026-08-09 Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk. 2026-08-09 The dessert makers must conjure up a creation that defies gravity. 2026-08-09 The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert. 2026-08-09 Hot Mess Leah visits the So Yummy kitchen and attempts to cook a real meal; Leah receives verbal assistance from Chef Simone to cook a restaurant-level dish. 2026-08-09 Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that. 2026-08-09 Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat. 2026-08-09 Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand. 2026-08-09 Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven. 2026-08-09 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-08-09 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-08-09 Jamie has some cracking family recipes to share; for a new take on using delicious sustainable white fish, Jamie rustles up gorgeous smoked haddock fish cakes, served with a beautifully creamy chive sauce that can't fail to impress. 2026-08-09 Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life. 2026-08-09 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. 2026-08-09 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. 2026-08-09 Anna bakes three different styles of crackers. 2026-08-09 Anna shares her secrets to making flourless cookies with three different styles. 2026-08-09 Kirsten makes chocolate layer cake, easy-to-make 10-minute mousse cups, butterscotch almond bars, and some coconut cake truffles from leftover cake. 2026-08-09 Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes. 2026-08-09 A speedy elimination round with maple syrup as the mystery ingredient; judges Eddie Jackson, Maggie McKeown and Laura Vitale decide who will win the prize in an "Into the Woods"-themed cake showdown. 2026-08-09 Three bakers use cranberries in an elimination challenge; finalists create harvest-themed doughnuts in the final showdown; Zane Caplansky, Harry Eastwood and Yolanda Gampp. 2026-08-09 The chefs question whether ketchup can make a crowd-pleasing Pad Thai. 2026-08-09 Lyra and Abe need Steve's help to expand their limited menu, grow their customer base and stand out in a strip mall full of competition. 2026-08-09 An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival. 2026-08-09 Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk. 2026-08-09 The dessert makers must conjure up a creation that defies gravity. 2026-08-09 The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert. 2026-08-10 Hot Mess Leah visits the So Yummy kitchen and attempts to cook a real meal; Leah receives verbal assistance from Chef Simone to cook a restaurant-level dish. 2026-08-10 Couples Amanda and Anthony, Steve and Sean, and Oli and LC compete to host a dinner party; featuring a festival tent, pet rats, and a revelation. 2026-08-10 A speedy elimination round with maple syrup as the mystery ingredient; judges Eddie Jackson, Maggie McKeown and Laura Vitale decide who will win the prize in an "Into the Woods"-themed cake showdown. 2026-08-10 Three bakers use cranberries in an elimination challenge; finalists create harvest-themed doughnuts in the final showdown; Zane Caplansky, Harry Eastwood and Yolanda Gampp. 2026-08-10 The chefs question whether ketchup can make a crowd-pleasing Pad Thai. 2026-08-10 Lyra and Abe need Steve's help to expand their limited menu, grow their customer base and stand out in a strip mall full of competition. 2026-08-10 An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival. 2026-08-10 Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk. 2026-08-10 The dessert makers must conjure up a creation that defies gravity. 2026-08-10 The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert. 2026-08-10 Hot Mess Leah visits the So Yummy kitchen and attempts to cook a real meal; Leah receives verbal assistance from Chef Simone to cook a restaurant-level dish. 2026-08-10 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. 2026-08-10 Anna demonstrates the fundamentals of candy making with three different recipes. 2026-08-10 Meat-free cannelloni traybake; prawn kebabs. 2026-08-10 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. 2026-08-10 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. 2026-08-10 Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen. 2026-08-10 Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts. 2026-08-10 Bakers compete using sesame seeds as a mystery ingredient and a pet-shop theme for their final showdown cupcakes. 2026-08-10 Finalists compete for a $10,000 prize in a wake-up call themed donuts showdown. 2026-08-10 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. 2026-08-10 Jamie prepares peachy pork chops, with peas, beans, chili and mint. 2026-08-10 A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert. 2026-08-10 An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival. 2026-08-10 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. 2026-08-10 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. 2026-08-10 Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more. 2026-08-10 Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika; he tries to give this family business a new lease on life with a new menu and new décor. 2026-08-10 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. 2026-08-10 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 serious punch: Asian fried eggs. 2026-08-10 Reliving the 90s in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs Benedict as the final two home cooks are asked to elevate brunch. 2026-08-10 Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations. 2026-08-11