So Yummy

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.

Videos on baking great dishes.

All the best chocolate cakes, cookies, cubes, fudge and ice cream.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Demonstrating the versatility of toffee; using the fundamentals to create three sweet treats.

The fundamentals of pudding; three different styles of pudding, including individual pudding tarts.

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.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

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.

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.

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.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

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.

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.