So Yummy

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

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Reliving the 90's 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.

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.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Rosemary chicken; grilled polenta and porcini tomato sauce; happy cow burgers; old school coleslaw; corn on the cob.

Anna shares her secrets to making flourless cookies with three different styles.

Anna bakes three different styles of crackers.

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

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Reliving the 90's 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.

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.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

Silvia goes on a kitchen bench journey through Italy.

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

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

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.

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.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

Silvia goes on a kitchen bench journey through Italy.

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

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

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.

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.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

Silvia goes on a kitchen bench journey through Italy.

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

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

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.

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.

Nikki investigates the food preferences of children, as well as parental efforts to keep them on healthy diets.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Home cooks attempt to make hand-rolled pasta in 30 minutes; Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

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.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

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.

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.

Nikki investigates the food preferences of children, as well as parental efforts to keep them on healthy diets.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Home cooks attempt to make hand-rolled pasta in 30 minutes; Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

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.

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.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

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.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

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

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.

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.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

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.

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.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

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.

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.

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

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

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.

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

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.

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.

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.

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.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

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.

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.

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.