Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

Marine veteran Jennifer challenges Navy veteran Hope to see who can re-create So Yummy's recipe of deep-fried Oreos; the long lasting rivalry between Marine and Navy comes done to who can fry a cookie.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Jamie makes lamb kofte, pitta and greek salad, and Keralan veggie curry with poppadoms, rice and minty yoghurt.

White fish tagine; carrot, mint and clementine salad; spicy Cajun chicken; smashed sweet potatoes; corn salsa.

Silvia explores how to make the three meals that have become national treasures in Italy.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

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.

Heartwarming pizza, baked goodies, croissant and desserts.

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.

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.

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

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

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Secrets, tips and hacks to not work too hard on a dish and make kitchen time a breeze.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

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

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

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

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

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.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

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

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

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Secrets, tips and hacks to not work too hard on a dish and make kitchen time a breeze.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

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

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

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

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

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.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

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

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

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Secrets, tips and hacks to not work too hard on a dish and make kitchen time a breeze.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

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

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

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

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

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.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

Secrets, tips and hacks to not work too hard on a dish and make kitchen time a breeze.

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.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Jamie makes lamb kofte, pitta and greek salad, and Keralan veggie curry with poppadoms, rice and minty yoghurt.

White fish tagine; carrot, mint and clementine salad; spicy Cajun chicken; smashed sweet potatoes; corn salsa.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

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

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

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.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

Secrets, tips and hacks to not work too hard on a dish and make kitchen time a breeze.

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.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Jamie makes lamb kofte, pitta and greek salad, and Keralan veggie curry with poppadoms, rice and minty yoghurt.

White fish tagine; carrot, mint and clementine salad; spicy Cajun chicken; smashed sweet potatoes; corn salsa.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

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

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

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.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

Secrets, tips and hacks to not work too hard on a dish and make kitchen time a breeze.

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.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Jamie makes lamb kofte, pitta and greek salad, and Keralan veggie curry with poppadoms, rice and minty yoghurt.

White fish tagine; carrot, mint and clementine salad; spicy Cajun chicken; smashed sweet potatoes; corn salsa.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Sweet ideas that will take desserts 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.

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

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savoury pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

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.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Jamie makes lamb kofte, pitta and greek salad, and Keralan veggie curry with poppadoms, rice and minty yoghurt.

White fish tagine; carrot, mint and clementine salad; spicy Cajun chicken; smashed sweet potatoes; corn salsa.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Sweet ideas that will take desserts 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.

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

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savoury pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

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.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Jamie makes lamb kofte, pitta and greek salad, and Keralan veggie curry with poppadoms, rice and minty yoghurt.

White fish tagine; carrot, mint and clementine salad; spicy Cajun chicken; smashed sweet potatoes; corn salsa.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Sweet ideas that will take desserts 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.

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

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savoury pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

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.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Around the table meals with loved ones for any occasion.

Four amateur cooks compete to throw a dinner party.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

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.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Jamie makes beef kofta curry, fluffy rice, spring frittata, tomato toast, and a watercress and pea salad.

Chorizo and squid with Greek-style couscous salad; simple spaghetti; tomato, basil and creamy curd salad.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

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

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

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.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Around the table meals with loved ones for any occasion.

Four amateur cooks compete to throw a dinner party.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

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.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Jamie makes beef kofta curry, fluffy rice, spring frittata, tomato toast, and a watercress and pea salad.

Chorizo and squid with Greek-style couscous salad; simple spaghetti; tomato, basil and creamy curd salad.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

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

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

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.

Zumbo invites kids as guest judges when the contestants are challenged to create enchanted kids' party cakes.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Around the table meals with loved ones for any occasion.

Four amateur cooks compete to throw a dinner party.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

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.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Jamie makes beef kofta curry, fluffy rice, spring frittata, tomato toast, and a watercress and pea salad.

Chorizo and squid with Greek-style couscous salad; simple spaghetti; tomato, basil and creamy curd salad.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

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

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

Stunning sweets, gums and treats.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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

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

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

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

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.

Jamie makes beef kofta curry, fluffy rice, spring frittata, tomato toast, and a watercress and pea salad.

Chorizo and squid with Greek-style couscous salad; simple spaghetti; tomato, basil and creamy curd salad.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

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

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

Stunning sweets, gums and treats.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

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

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

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

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

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.

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.

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 prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

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

Silvia prepares zucchini-filled strudel with all the flavors of Calabria; cooking a pesto linguine from Genoa that's not to be missed.

Kirsten makes chocolate layer cake, easy-to-make 10-minute mousse cups, butterscotch almond bars, and some coconut cake truffles from leftover cake.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Anna discusses the versatility of pancakes and prepares them three different ways.

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

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

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

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

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

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

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.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

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

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special 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.

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 Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

Silvia prepares zucchini-filled strudel with all the flavors of Calabria; cooking a pesto linguine from Genoa that's not to be missed.

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

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Kirsten makes chocolate layer cake, easy-to-make 10-minute mousse cups, butterscotch almond bars, and some coconut cake truffles from leftover cake.

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

Anna discusses the versatility of pancakes and prepares them three different ways.

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

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

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.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

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

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

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.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Chorizo and squid with Greek-style couscous salad; simple spaghetti; tomato, basil and creamy curd salad.

Chorizo and squid with Greek-style couscous salad; simple spaghetti; tomato, basil and creamy curd salad.

Chorizo and squid with Greek-style couscous salad; simple spaghetti; tomato, basil and creamy curd salad.

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

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

Playing cool chocolates, cookies, cakes and cupcakes for you cool kids.

Playing cool chocolates, cookies, cakes and cupcakes for you cool kids.

Playing cool chocolates, cookies, cakes and cupcakes for you cool kids.

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

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

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

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

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

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.

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.

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.

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

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

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

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

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Out of the mall and into the kitchen go Anna Wallner and Kristina Matisic, the creators and hosts of the long-running product-testing show "The Shopping Bags," for this review of recipes, food-prep techniques and appliances to see if they can re-create a meal from ingredients listed in a well-known cookbook. Each episode concludes with a guest chef or food expert evaluating the meal and deciding whether the cookbook delivers the goods.

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.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

Out of the mall and into the kitchen go Anna Wallner and Kristina Matisic, the creators and hosts of the long-running product-testing show "The Shopping Bags," for this review of recipes, food-prep techniques and appliances to see if they can re-create a meal from ingredients listed in a well-known cookbook. Each episode concludes with a guest chef or food expert evaluating the meal and deciding whether the cookbook delivers the goods.

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

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.

Out of the mall and into the kitchen go Anna Wallner and Kristina Matisic, the creators and hosts of the long-running product-testing show "The Shopping Bags," for this review of recipes, food-prep techniques and appliances to see if they can re-create a meal from ingredients listed in a well-known cookbook. Each episode concludes with a guest chef or food expert evaluating the meal and deciding whether the cookbook delivers the goods.

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

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

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.

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Out of the mall and into the kitchen go Anna Wallner and Kristina Matisic, the creators and hosts of the long-running product-testing show "The Shopping Bags," for this review of recipes, food-prep techniques and appliances to see if they can re-create a meal from ingredients listed in a well-known cookbook. Each episode concludes with a guest chef or food expert evaluating the meal and deciding whether the cookbook delivers the goods.

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.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

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

Out of the mall and into the kitchen go Anna Wallner and Kristina Matisic, the creators and hosts of the long-running product-testing show "The Shopping Bags," for this review of recipes, food-prep techniques and appliances to see if they can re-create a meal from ingredients listed in a well-known cookbook. Each episode concludes with a guest chef or food expert evaluating the meal and deciding whether the cookbook delivers the goods.

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.

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.

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

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

Out of the mall and into the kitchen go Anna Wallner and Kristina Matisic, the creators and hosts of the long-running product-testing show "The Shopping Bags," for this review of recipes, food-prep techniques and appliances to see if they can re-create a meal from ingredients listed in a well-known cookbook. Each episode concludes with a guest chef or food expert evaluating the meal and deciding whether the cookbook delivers the goods.

The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.

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 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 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 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 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 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.

Out of the mall and into the kitchen go Anna Wallner and Kristina Matisic, the creators and hosts of the long-running product-testing show "The Shopping Bags," for this review of recipes, food-prep techniques and appliances to see if they can re-create a meal from ingredients listed in a well-known cookbook. Each episode concludes with a guest chef or food expert evaluating the meal and deciding whether the cookbook delivers the goods.

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.

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.

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.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

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.

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.

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 go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods.

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.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

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.

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.

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.

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.

Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

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.

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.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

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.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Playing cool chocolates, cookies, cakes and cupcakes for you cool kids.

Playing cool chocolates, cookies, cakes and cupcakes for you cool kids.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.

Amanda Herrera visits farmers markets for local produce and artisinal products, which she uses to cook up recipes in her outdoor kitchen.

Amanda Herrera visits farmers markets for local produce and artisinal products, which she uses to cook up recipes in her outdoor kitchen.

We discover regional foods and explore how famous dishes evolve.

We discover regional foods and explore how famous dishes evolve.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

A non-chef tries to cook a restaurant-level dish, with verbal assistance from a pro chef; the dish has to be ready by the time a delivery driver arrives with the same dish from a restaurant; the "Hot Mess" must beat the restaurant.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Two competitions, Leah and Tray go on a blind date in the TDC kitchen; will it be a recipe for love?; two best friends, Andrea and Elena, discover they can be fierce competitors.

Explore the culinary delights found in streets and alleyways all around the world; the sweet churros of Mexico City; the buttery croissants of Paris; the battered samosas in India; the crunchy fried frog legs in Bangkok and more.

Chuck visits some of the world's remote corners and meets people who are as passionate about food as he is; they help him discover ingredients and dishes he has never seen before.