So Yummy

Best dinners.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

The surprising the world of cupcakes.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

The consequences of putting a group of college students on an instant noodle diet.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savoury pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

Food writer and passionate home cook 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.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Four amateur cooks compete to throw a dinner party.

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

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.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

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.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Four amateur cooks compete to throw a dinner party.