So Yummy

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

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.

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

Jamie Oliver aims to inspire and excite aspiring cooks and show them what they can achieve in just fifteen minutes, with a few clever ideas.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

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.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Lava cake; crepe creations; mac & cheese.

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.

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Top secrets for top cookies.

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.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

Jamie Oliver cooks up more mouth-watering go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice, and asparagus and eggs.

Jamie prepares pan-seared lamb, and a pear and gorgonzola farfalle.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

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.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.