So Yummy

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.

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.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

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.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

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.

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.