So Yummy

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

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.

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

This time the meal is spiced chicken, bacon, asparagus and spinach lentils; falafel wraps, grilled veg and salsa.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

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.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

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

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

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.

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

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

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.

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.

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.