So Yummy

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Kirsten is finally unveiling her secrets; she shows off an array of clever tricks, tips and methods to bring the wow factor into home baking.

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

Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.

Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

Anna shares tips and techniques on how to make a fluffy souffle.

Anna prepares three different styles of charlotte cakes.

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.

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 family.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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.

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

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

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

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

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.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.