So Yummy

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

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.

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

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.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Meat-free cannelloni traybake; prawn kebabs.

Jamie makes roast chicken with a kimchi glaze, fluffy rice and slaw, followed by salmon stuffed with creamy prawns and wrapped in bacon and an all-in-one pink cake.

With Julie's Teutonic treats, Jess' impressive dessert and Jason's tour of Thailand.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

Kirsten explores some perfect pairings such as chocolate popcorn, a raspberry chocolate mousse, and the less conventional chocolate glazed ginger cake.

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

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Sarah visits the artisanal food producers of French Basque country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Piment chocolate pudding.

Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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.

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.

Kirsten believes chocolate is the key to happiness, and showcases a selection of desserts easy to recreate in home kitchens, from white chocolate and peanut parfait to rich chocolate flan.

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

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.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

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.

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

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.