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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

Anna makes a basic creme Anglaise and uses it to make three desserts.

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

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

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.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Silvia Colloca takes a journey through regional Italy.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.

Kirsten creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

Anna makes a basic creme Anglaise and uses it to make three desserts.

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

Investigating the mysteries of milk.

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.

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

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.

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.

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.

Kirsten creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

Anna makes a basic creme Anglaise and uses it to make three desserts.

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

Investigating the mysteries of milk.

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.

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

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.

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

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.

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.

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.

Kirsten creates intriguing chocolate tacos, as well as an Australian classic -- triple chocolate lamingtons.

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

Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.

Smoked salmon; Yorkshire pudding; beets; asparagus; Greek chicken; sweet pepper and pea couscous with tzatziki.

Anna makes a basic creme Anglaise and uses it to make three desserts.

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

Investigating the mysteries of milk.

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.

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

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.

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.

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.

Investigating the handiness and hazards of microwaves.

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.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

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

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.

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.

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.

Investigating the handiness and hazards of microwaves.

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.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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.

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

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

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

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.

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.

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.

Investigating the handiness and hazards of microwaves.

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.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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.

A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge.

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

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

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

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.

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.

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.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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.

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

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

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.

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.

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.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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.

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

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.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Brave Singaporean cab drivers are used as Guinea pigs to test the benefits of omega 3 fatty acids found in fish and seek to find out if whether or not they improve brain function, lower blood pressure, and alleviate symptoms of depression and stress.

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.

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

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

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.

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 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.

A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

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.

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.

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.

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.

A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Brave Singaporean cab drivers are used as Guinea pigs to test the benefits of omega 3 fatty acids found in fish and seek to find out if whether or not they improve brain function, lower blood pressure, and alleviate symptoms of depression and stress.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

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.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie spices up a barbecue chicken burger, shows how to make delicious homemade hummus, and whips up a Rocky road with the kids as a treat that uses lots of store cupboard ingredients.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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.

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

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 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.

A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

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.

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

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.

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.

A Golden Ticket to the final is on the line as the cooks prepare an elaborate high tea and turn up the heat in a bubbling Zumbo Test.

The home cooks build towering structures and complete a terrifyingly tiny Zumbo Test, with the winner going to the final.

The finalists face a Zumbo Test before the final Sweet Sensations task -- a fairy tale-inspired showstopper.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

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

Potato From handmade pierogies to samosas, Jenn learns different ways to cook with potatoes.

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

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.

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.

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.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

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.

An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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.

Food writer and passionate home cook 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.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

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.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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.

Food writer and passionate home cook 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.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

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.

Jamie reinvents a roast chicken by combining it with the flavors of a Margherita pizza-basil, tomato and mozzarella -to create a glorious new family favorite, then whips up his Prawn toast toasties, the perfect snack for sharing.

Jamie rustles up his restaurant-quality avocado hollandaise and then he gets his son Buddy involved in cooking a different pizza for all the family to enjoy.

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.

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.

Food writer and passionate home cook 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.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

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.

All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens.

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

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.

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.

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.

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

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

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Kirsten is finally unveiling her secrets; she shows off an array of clever tricks, tips and methods to bring the wow factor into home baking.

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

Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.

Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

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

Anna prepares three different styles of charlotte cakes.

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

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.

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.

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.

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

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

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Kirsten is finally unveiling her secrets; she shows off an array of clever tricks, tips and methods to bring the wow factor into home baking.

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

Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.

Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

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

Anna prepares three different styles of charlotte cakes.

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

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.

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.

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.

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

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

A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner.

Kirsten is finally unveiling her secrets; she shows off an array of clever tricks, tips and methods to bring the wow factor into home baking.

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

Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.

Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

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

Anna prepares three different styles of charlotte cakes.

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.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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

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

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

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.

Kirsten is finally unveiling her secrets; she shows off an array of clever tricks, tips and methods to bring the wow factor into home baking.

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

Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.

Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

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

Anna prepares three different styles of charlotte cakes.

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.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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

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

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

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.

Kirsten is finally unveiling her secrets; she shows off an array of clever tricks, tips and methods to bring the wow factor into home baking.

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

Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.

Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

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

Anna prepares three different styles of charlotte cakes.

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.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

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

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

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

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.

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.

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

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

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

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

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

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

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

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

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

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.

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.

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

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

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

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

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

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

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

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

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

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.

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.

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

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

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

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

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

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

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

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

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

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.

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.

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

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

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

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.