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

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.

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.

Lamb curry; squash; prawn pasta; flapjacks.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.

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.

Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed 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.

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.

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

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.

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.

Lamb curry; squash; prawn pasta; flapjacks.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.

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.

Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed 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.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

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

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

Quick steak stir-fry; watermelon, radish and feta salad.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa Johor; Diana shares her recipe for sweet potato churros.

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.

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.

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 prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.

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.

Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed 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.