So Yummy

The surprising the world of cupcakes.

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.

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.

Fettuccine; smoked trout; asparagus and peas; black bean beef burgers.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

The surprising the world of cupcakes.

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.

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

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.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles.

Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake.

Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.