So Yummy

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.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread.

Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Kirsten shares her own recipes for a decadent chocolate mousse cake and cookies filled with ganache, and shows how to make elaborate chocolate snowflakes.

Drinks that can be the main course.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

Anna shares three of her favourite recipes for cream pie.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

Vegan courses, fruits and tarts.

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

Anna makes three of her favourite savoury breads.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

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.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Jamie makes jerk pork, grilled corn and crunchy tortilla salad, minestrone, poached chicken and salsa verde.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

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.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.