So Yummy

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.

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.

Mycha challenges her boyfriend Shaun to take on So Yummy's ice cream pint popsicle hack; Madison challenges her best friend Gary to see who can re-create pie decorating hack.

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.

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

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

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.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

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.