So Yummy

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragù napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

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

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

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

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

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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.

Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish.

In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.

The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown.

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

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragù napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

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

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

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

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

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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 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.

Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

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 shows the fundamentals of making fruit preserves and makes three desserts.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

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.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

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.