So Yummy

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Anna shares her secrets to making flourless cookies with three different styles.

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and Parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake.

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.

Raymond Blanc makes an ingenious pea soup, a taste-bud-tantalising stuffed pepper, and a new take on a British classic: brown sauce; Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

Cheese fondue, celeriac rémoulade and a delicate-but-divine martini are on Raymond Blanc's menu.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Anna shares her secrets to making flourless cookies with three different styles.

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and Parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

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.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and Armagnac Tresse is served.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Anna bakes three different styles of crackers.

Kirsten shares her own recipes for a decadent chocolate mousse cake and cookies filled with ganache, and shows how to make elaborate chocolate snowflakes.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

Stuffed jalapeños get a serious upgrade in Fort Worth; Jess visits Panther City BBQ to uncover how smoke, spice and creativity collide in a fiery cult favorite, then brings the heat home, breaking down a simple, crowd-pleasing version viewers can master on their own grill.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and Parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.