So Yummy

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 takes a journey through regional Italy.

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

Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.

Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.

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.

Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

Chuck goes to Terrace to meet Frank and Cynthia Ridler who make fireweed honey, a sought-after product; he joins an all-women brigade of cooks to assist in preparing a spring banquet.

Chuck heads North to the Wendat community of Wendake to meet Isabelle Sioui and hunt porcupine the traditional way; Isabelle has hunted porcupine since childhood, and she sells its meat and beautifully handmade crafts to keep traditions alive.

Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

Jamie gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

Jamie rustles up his restaurant-quality avocado hollandaise, and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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.

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

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

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity.

A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.

A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

The amazing Drag Queen Cake Moss takes up cooking.

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.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.