Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Investigating the mysteries of milk.

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.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

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

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

Anna makes some classic icing and glazes and uses them in three recipes.

Cakes are just the beginning of a birthday party.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels, and chocolate and pecan choux.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

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

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.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Inside our love of all things chocolate; the reasons why it is hard to resist.

Plates decorations; tricks for tarts; pies.

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

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

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."

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!

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

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

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.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Inside our love of all things chocolate; the reasons why it is hard to resist.

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.

Plates decorations; tricks for tarts; pies.

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

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Inside our love of all things chocolate; the reasons why it is hard to resist.

Plates decorations; tricks for tarts; pies.

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

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."

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

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!

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

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

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.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Inside our love of all things chocolate; the reasons why it is hard to resist.

Plates decorations; tricks for tarts; pies.

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

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

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."

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!

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

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

Anna prepares three different types of bread.

Anna prepares three different types of bread.

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

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

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

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

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

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

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

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

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."

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!

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

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

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

Anna prepares three different types of bread.

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

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

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

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

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

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

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."

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!

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

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

Anna prepares three different types of bread.

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

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

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

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

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

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Cakes are just the beginning of a birthday party.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels, and chocolate and pecan choux.

Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

Ally is challenges her best friend to re-create a recipe ; giant snow balls.

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.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Anna prepares three different types of bread.

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

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

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

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

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

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Cakes are just the beginning of a birthday party.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels, and chocolate and pecan choux.

Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

Ally is challenges her best friend to re-create a recipe ; giant snow balls.

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.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Anna prepares three different types of bread.

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

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

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

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

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

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Cakes are just the beginning of a birthday party.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels, and chocolate and pecan choux.

Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

Ally is challenges her best friend to re-create a recipe ; giant snow balls.

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.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

Chef Phillip enters the intimate space that is Gunthers, a modern French restaurant opened by award-winning chef Gunther Hubrechsen.

Neroteca is a hidden gem of a restaurant in Kuala Lumpur, Malaysia, where Chef Stefano Criber delivers tastes and flavor profiles from Abruzzo, Italy, to Malaysia.

Cakes are just the beginning of a birthday party.

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

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

Ally is challenges her best friend to re-create a recipe ; giant snow balls.

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.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

Chef Phillip enters the intimate space that is Gunthers, a modern French restaurant opened by award-winning chef Gunther Hubrechsen.

Neroteca is a hidden gem of a restaurant in Kuala Lumpur, Malaysia, where Chef Stefano Criber delivers tastes and flavor profiles from Abruzzo, Italy, to Malaysia.

Cakes are just the beginning of a birthday party.

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

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

Ally is challenges her best friend to re-create a recipe ; giant snow balls.

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.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

Chef Phillip enters the intimate space that is Gunthers, a modern French restaurant opened by award-winning chef Gunther Hubrechsen.

Neroteca is a hidden gem of a restaurant in Kuala Lumpur, Malaysia, where Chef Stefano Criber delivers tastes and flavor profiles from Abruzzo, Italy, to Malaysia.

Cakes are just the beginning of a birthday party.

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

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Anna bakes three different loaf cakes.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Anna bakes three different loaf cakes.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Anna prepares three different types of bread.

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

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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.

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

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

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

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

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

Ally is challenges her best friend to re-create a recipe ; giant snow balls.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

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

Anna prepares three different types of bread.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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.

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

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

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

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

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Ally is challenges her best friend to re-create a recipe ; giant snow balls.

Daenerys and Cersei battle to see who can re-create the best fire and ice cake inspired from the show Game of Thrones.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Anna bakes three different loaf cakes.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

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

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

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

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

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

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

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

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

The consequences of putting a group of college students on an instant noodle diet.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

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

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

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

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

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 nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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.

Diana explores the bold, balanced flavors of traditional Laotian cuisine, making one of her favorite street food snacks, khao jee; Jerry Mai joins Diana in the kitchen to prepare salt-crust grilled fish.

Diana Chang explores the traditional flavors of South India; Chef Jacob Leung prepares red onion bhaji with a yogurt dipping sauce and Chef Sarah Todd shares her recipe for Kerala-style crispy king prawns.

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

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

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 nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

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

Food writer and passionate home cook Silvia Colloca's kitchen bench journey through regional Italy.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Cakes are just the beginning of a birthday party.

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

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

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 nicoise; plum tarte tatin.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Baking tricks, easy tips and simple solutions to make it easier in the kitchen.

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.