So Yummy

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Jamie prepares two delicious, nutritious, fast family meals back-to-back: chili con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Alex, who can throw a party but can't cook, will try to make a bacon cheeseburger with grilled cheese buns within 45 minutes.

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

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.

From a sumptuous meringue with blackcurrant coulis, to a heritage salad with beetroot straight from his gardens, there's something for every palate.

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

Diana Chan meets up with former MasterChef Australia judge Gary Mehigan to cook some delicious Thai food.

The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown.

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Jamie prepares two delicious, nutritious, fast family meals back-to-back: chili con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Alex, who can throw a party but can't cook, will try to make a bacon cheeseburger with grilled cheese buns within 45 minutes.

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

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.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing.

Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Jamie prepares two delicious, nutritious, fast family meals back-to-back: chili con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Alex, who can throw a party but can't cook, will try to make a bacon cheeseburger with grilled cheese buns within 45 minutes.

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

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.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing.

Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Jamie prepares two delicious, nutritious, fast family meals back-to-back: chili con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Alex, who can throw a party but can't cook, will try to make a bacon cheeseburger with grilled cheese buns within 45 minutes.

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

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.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Cooking up a tender lamb shoulder; super green spaghetti, a speedy veggie pasta; one-pan fish; rice; apple crumble cookies.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing.

Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.

Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's apple and Mascarpone cake.

Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola.

Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment.

Anna prepares three of her favorite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus a golden chicken with braised greens and potato gratin.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown.

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing.

Jess travels to Burnt Bean Co., where the pork chop gets the full BBQ treatment.

Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.