So Yummy

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.

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 contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Bakers compete using thyme in a fall fair-themed showdown.

Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.

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.

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.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regenerative agriculture.

Anna shares her secrets for Halloween party desserts.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone and some chocolate orange financiers.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.

Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.

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

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon niçoise; plum tarte tatin.

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

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Anna creates three spooky treats for Halloween.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream and chocolate, fig and date pudding.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

Raymond explains the importance of seasonality; in his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce; Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin.

Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone and some chocolate orange financiers.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.

Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.