So Yummy

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.

Silvia goes on a kitchen bench journey through Italy.

Silvia Colloca takes a journey through regional Italy.

Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.

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

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.

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

Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.

Silvia goes on a kitchen bench journey through Italy.

Silvia Colloca takes a journey through regional Italy.

Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.

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

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.

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.