So Yummy

Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.

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.

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Willie's challenge is to make a restaurant level Shrimp Ramen; chef Yasmin guides him through the kitchen, Willie is mesmerized by her voice. The question is: will the Hot Mess kitchen become the love kitchen.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Anna shares tips and techniques on how to make a fluffy souffle.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

Jamie shows his stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup, packed full of vegetables.

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.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate "senza glutine" alternatives like chickpeas and chestnut flours.

Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.

A speedy elimination round with maple syrup as the mystery ingredient; judges Eddie Jackson, Maggie McKeown and Laura Vitale decide who will win the prize in an "Into the Woods"-themed cake showdown.

Bakers compete in a speedy elimination round with mini marshmallows as the mystery ingredient; judges Harry Eastwood, Sharone Hakman and Jamika Pessoa decide who will win the prize in an "It's a Small World" pie showdown.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

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

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.

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.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey; the simple act of cooking and sharing food with the people we love is vital to our happiness and there is always happiness in an Italian kitchen, from Silvia's family to yours; Silvia has a special little guest, reminiscing and passing on the dishes of her childhood to the next generation that still feature in

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone and some chocolate orange financiers.

Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.

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 Espelette pepper chocolate pudding.

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

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" 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.

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.

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.