So Yummy

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.

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.

Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.

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

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

Three warm desserts for when the air outside turns chilly.

Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

At Helberg Barbecue in Waco, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavor and crunch; back home, she demystifies the process, showing how to achieve that signature smoky, crispy finish without complicated equipment.

Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.

A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.

Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.

On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

Willie's challenge is to make a restaurant level Shrimp Ramen; chef Yasmin guides him through the kitchen, Willie is mesmerized by her voice. The question is: will the Hot Mess kitchen become the love kitchen.

Tricia's family includes some award-winning sushi chefs; with Chef Anthea's help, Tricia attempts to make a sushi roll that will satisfy the judges.

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.

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.

Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.

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

Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.

Three warm desserts for when the air outside turns chilly.

Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

At Helberg Barbecue in Waco, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavor and crunch; back home, she demystifies the process, showing how to achieve that signature smoky, crispy finish without complicated equipment.

Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.

A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success.

In Italy, the culinary tradition of the egg is inextricably linked to pasta pastries; Silvia explores three very different dishes, all born from Italy's love of eggs, including one of the most famous pasta recipes Spaghetti Carbonara.

Silvia's friend, Silvana, shows her how to make an arancini recipe that has been in her family for generations.

At Helberg Barbecue in Waco, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavor and crunch; back home, she demystifies the process, showing how to achieve that signature smoky, crispy finish without complicated equipment.

Impressive holiday desserts; three all-time favorite 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 cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.

Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.

Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.

At Helberg Barbecue in Waco, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavor and crunch; back home, she demystifies the process, showing how to achieve that signature smoky, crispy finish without complicated equipment.

Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.

A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.