So Yummy

An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival.

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

Hot Mess Leah visits the So Yummy kitchen and attempts to cook a real meal; Leah receives verbal assistance from Chef Simone to cook a restaurant-level dish.

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.

Anna demonstrates the fundamentals of candy making with three different recipes.

Meat-free cannelloni traybake; prawn kebabs.

Jamie makes roast chicken with a kimchi glaze, fluffy rice and slaw, followed by salmon stuffed with creamy prawns and wrapped in bacon and an all-in-one pink 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.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts.

Bakers compete using sesame seeds as a mystery ingredient and a pet-shop theme for their final showdown cupcakes.

Finalists compete for a $10,000 prize in a wake-up call themed donuts showdown.

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.

Jamie prepares peachy pork chops, with peas, beans, chili and mint.

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.

An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival.

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 prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's apple and Mascarpone cake.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika; he tries to give this family business a new lease on life with a new menu and new décor.

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.

Jamie starts with Smoky pancetta cod the perfect fish dish when you're in a hurry; followed by a super-simple Asian-inspired snack that packs a serious punch: Asian fried eggs.

Reliving the 90s in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs Benedict as the final two home cooks are asked to elevate brunch.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

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.

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.

An unorthodox approach to cupcakes has the Wall wondering if they are a half-baked idea; black currant jam is revealed in Chef Lenore Johnson's pantry; Chef Ricardo Larrivée inspires the final two home bakers to go to the carnival.

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.