So Yummy

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

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.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.'.

Marine veteran Jennifer challenges Navy veteran Hope to see who can re-create So Yummy's recipe of deep-fried Oreos; the long-lasting rivalry between Marine and Navy comes down to who can fry a cookie.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Jamie prepares pan-seared lamb, and a pear and Gorgonzola farfalle.

Jamie shares recipes a lamb stew with deep flavors that is quick to prep and a warm lentil salad.

Synonymous with Saskatchewan, Saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.

Anna prepares three classic breakfast treats.

Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Scott is the Bread Baron of Airdrie, and he's crushing his sourdough game, but his staff is running amok, and he is $300,000 in debt.

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.

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

Jamie shares recipes a lamb stew with deep flavors that is quick to prep and a warm lentil salad.

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

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

Exploring the world of syrupy desserts; how to make classics from Quebec, Greece and Italy.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

Herbs and spices have the power to transform dishes into something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.

Raymond Blanc shares nostalgic dishes from his childhood, including vegetable soup three ways and a special assiette of salads; Nathan Outlaw visits and treats Raymond to his childhood favorite: fish and chips with mushy peas and tartar sauce.

Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Scott is the Bread Baron of Airdrie, and he's crushing his sourdough game, but his staff is running amok, and he is $300,000 in debt.

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.