So Yummy Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-01 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-10-01 One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize. 2026-10-01 Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart. 2026-10-01 Jamie prepares two delicious, nutritious, fast family meals back-to-back: chili con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles. 2026-10-01 Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll. 2026-10-01 Alex, who can throw a party but can't cook, will try to make a bacon cheeseburger with grilled cheese buns within 45 minutes. 2026-10-01 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. 2026-10-01 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. 2026-10-01 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. 2026-10-01 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-10-01 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-10-01 Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that. 2026-10-01 Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert. 2026-10-01 Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts. 2026-10-01 On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing. 2026-10-01 Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-01 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-10-01 One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize. 2026-10-01 Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart. 2026-10-01 Jamie prepares two delicious, nutritious, fast family meals back-to-back: chili con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles. 2026-10-01 Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll. 2026-10-01 Alex, who can throw a party but can't cook, will try to make a bacon cheeseburger with grilled cheese buns within 45 minutes. 2026-10-01 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. 2026-10-01 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. 2026-10-01 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. 2026-10-01 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-10-01 Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies. 2026-10-01 Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that. 2026-10-01 Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert. 2026-10-01 Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts. 2026-10-01 On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing. 2026-10-01 Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-01 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-10-01 One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize. 2026-10-01 Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt. 2026-10-01 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. 2026-10-01 Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola. 2026-10-01 Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-01 Anna prepares three of her favorite ice cream recipes, starting simple and finishing with a plated ice cream dessert. 2026-10-01 Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle. 2026-10-01 Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus a golden chicken with braised greens and potato gratin. 2026-10-01 The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake. 2026-10-02 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-10-02 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-10-02 Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts. 2026-10-02 On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing. 2026-10-02 Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-02 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-10-02 One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize. 2026-10-02 Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt. 2026-10-02 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. 2026-10-02 Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola. 2026-10-02 Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-02 Anna prepares three of her favorite ice cream recipes, starting simple and finishing with a plated ice cream dessert. 2026-10-02 Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle. 2026-10-02 Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus a golden chicken with braised greens and potato gratin. 2026-10-02 The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake. 2026-10-02 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-10-02 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-10-02 Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts. 2026-10-02 On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing. 2026-10-02 Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-02 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-10-02 One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize. 2026-10-02 Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt. 2026-10-02 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. 2026-10-02 Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola. 2026-10-02 Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment. 2026-10-02 Anna prepares three of her favorite ice cream recipes, starting simple and finishing with a plated ice cream dessert. 2026-10-02 Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle. 2026-10-02 Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus a golden chicken with braised greens and potato gratin. 2026-10-02 The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake. 2026-10-02 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-10-02 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-10-02 Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll. 2026-10-02 Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake. 2026-10-02 Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake. 2026-10-02 Examine how traditional foods that can be foraged or hunted have provided nourishment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses. 2026-10-02 Anna demonstrates the versatility of Swiss meringue with three sweet treats. 2026-10-02 Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars. 2026-10-02 Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad. 2026-10-02 Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt. 2026-10-03