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

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Chuck visits Metepenagiag to fish for striped bass; he meets Stephen Paul, a local fisherman and guide; they catch two striped bass and gather fiddleheads.

Chuck travels North to the Eeyou Nation and meets Jamie Moses, a member of the community and an expert on bear hunting; Chuck also takes part in a walking out ceremony.

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

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

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Anna shares tips and techniques on how to make a fluffy souffle.

Anna prepares three different styles of charlotte cakes.

Kirsten believes chocolate is the key to happiness, and showcases a selection of desserts easy to recreate in home kitchens, from white chocolate and peanut parfait to rich chocolate flan.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

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.

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.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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.

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.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Chuck travels North to the Eeyou Nation and meets Jamie Moses, a member of the community and an expert on bear hunting; Chuck also takes part in a walking out ceremony.

Chuck visits Metepenagiag to fish for striped bass; he meets Stephen Paul, a local fisherman and guide; they catch two striped bass and gather fiddleheads.

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

Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Anna prepares three different styles of charlotte cakes.

Anna shares tips and techniques on how to make a fluffy souffle.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

Kirsten believes chocolate is the key to happiness, and showcases a selection of desserts easy to recreate in home kitchens, from white chocolate and peanut parfait to rich chocolate flan.

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

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

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

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

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

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.

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurri sauce.

Anna shows the fundamentals of making fruit preserves and makes three desserts.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake.

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.

Bakers take on figs in the elimination round and a princess theme in the cupcake showdown.

Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

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

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Kirsten shares her own recipes for a decadent chocolate mousse cake and cookies filled with ganache, and shows how to make elaborate chocolate snowflakes.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Kirsten shares her own recipes for a decadent chocolate mousse cake and cookies filled with ganache, and shows how to make elaborate chocolate snowflakes.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Kirsten shares her own recipes for a decadent chocolate mousse cake and cookies filled with ganache, and shows how to make elaborate chocolate snowflakes.

Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Kirsten shares her recipes for chocolate lashes, homemade chocolate chips, and two Australian classics, the lamington cake and chocolate caramel slice.

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

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laksa lemak with the help of her cousin.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gado-gado.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Kirsten shares her recipes for chocolate lashes, homemade chocolate chips, and two Australian classics, the lamington cake and chocolate caramel slice.

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

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laksa lemak with the help of her cousin.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gado-gado.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Kirsten shares her recipes for chocolate lashes, homemade chocolate chips, and two Australian classics, the lamington cake and chocolate caramel slice.

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

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laksa lemak with the help of her cousin.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gado-gado.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia takes us through a kaleidoscope of pasta shapes and their best uses; Silvia's three dishes prove that every pasta shape serves a purpose!

Kirsten explores some perfect pairings such as chocolate popcorn, a raspberry chocolate mousse, and the less conventional chocolate glazed ginger cake.

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

Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurri sauce.

Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze.

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.

Anna shares her secrets to making flourless cookies with three different styles.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laksa lemak with the help of her cousin.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gado-gado.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia takes us through a kaleidoscope of pasta shapes and their best uses; Silvia's three dishes prove that every pasta shape serves a purpose!

Kirsten explores some perfect pairings such as chocolate popcorn, a raspberry chocolate mousse, and the less conventional chocolate glazed ginger cake.

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

Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurri sauce.

Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze.

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.

Anna shares her secrets to making flourless cookies with three different styles.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Diana takes inspiration from her Malaysian roots, exploring traditional flavors by cooking an authentic Nonya laksa lemak with the help of her cousin.

Diana Chan explores the flavors of Indonesia and prepares her favorite spicy Indonesian relish, sambal matah; former MasterChef contestant Jess Lemon shares her version of gado-gado.

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.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia takes us through a kaleidoscope of pasta shapes and their best uses; Silvia's three dishes prove that every pasta shape serves a purpose!

Kirsten explores some perfect pairings such as chocolate popcorn, a raspberry chocolate mousse, and the less conventional chocolate glazed ginger cake.

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

Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurri sauce.

Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze.

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.

Anna shares her secrets to making flourless cookies with three different styles.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate "senza glutine" alternatives like chickpeas and chestnut flours.

Kirsten believes chocolate is the key to happiness, and showcases a selection of desserts easy to recreate in home kitchens, from white chocolate and peanut parfait to rich chocolate flan.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

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

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.

Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.

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 home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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.

Anna shares her secrets to making flourless cookies with three different styles.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate "senza glutine" alternatives like chickpeas and chestnut flours.

Kirsten believes chocolate is the key to happiness, and showcases a selection of desserts easy to recreate in home kitchens, from white chocolate and peanut parfait to rich chocolate flan.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

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

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.

Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.

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 home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Thanks to its temperate climate and cultural diversity, Vancouver has one of the best street food truck fleets in North America; Chuck heads to the city to meet two entrepreneurs who are reconnecting urban Indigenous populations with culinary.

At the invitation of Malcolm Ward, Chuck goes to Metepenagiag to learn about pheasant hunting; it is a bird which had completely disappeared from the community's territory but was reintroduced about 10 years ago.

Jamie cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato.

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

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

Anna prepares three different types of bread.

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

Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

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

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.

The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

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

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.

The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

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

At the invitation of Malcolm Ward, Chuck goes to Metepenagiag to learn about pheasant hunting; it is a bird which had completely disappeared from the community's territory but was reintroduced about 10 years ago.

Thanks to its temperate climate and cultural diversity, Vancouver has one of the best street food truck fleets in North America; Chuck heads to the city to meet two entrepreneurs who are reconnecting urban Indigenous populations with culinary.

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

Jamie cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

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

Anna prepares three different types of bread.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

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

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.

The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

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

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.

The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.

After a fire-inspired challenge, two contestants must build an ice cream igloo encased in a lime Swiss meringue.

Traditional Australian treats get modern makeovers; a beach-inspired Zumbo Test puts a twist on the frozen Frosty Fruit.

A colorful challenge tasks the contestants with pairing unexpected flavors; two cooks face a test named after Zumbo's mother.

Brennen takes on a restaurant chef and make a better version of a fun take on a southern classic.

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.

Anna shares her secrets to making flourless cookies with three different styles.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate "senza glutine" alternatives like chickpeas and chestnut flours.

Kirsten believes chocolate is the key to happiness, and showcases a selection of desserts easy to recreate in home kitchens, from white chocolate and peanut parfait to rich chocolate flan.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

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

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.

Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.

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 home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey; the simple act of cooking and sharing food with the people we love is vital to our happiness and there is always happiness in an Italian kitchen, from Silvia's family to yours; Silvia has a special little guest, reminiscing and passing on the dishes of her childhood to the next generation that still feature in her kitchen today.

Delicate chocolate pencils; chocolatey cakes; classic truffle recipe.

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.

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.

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

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.