So Yummy

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

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

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

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust.

Making roast chicken, and putting a British twist on spaghetti bolognese.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurri sauce.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

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

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

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand 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.

Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

Alex, who can throw a party but can't cook, will try to make a bacon cheeseburger with grilled cheese buns within 45 minutes.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand 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.