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

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

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

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

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

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.

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.

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."

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

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

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

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

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

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

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

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

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!

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

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

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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

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

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

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

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

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

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!

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!

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

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

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

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

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

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.

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

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

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

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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.

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.

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.

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

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

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

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

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

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

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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.

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

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

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

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

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

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

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

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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

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.

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

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

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

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

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

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

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.

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

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

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

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

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

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

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

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

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

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

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!

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

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

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

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!

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

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.

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.

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.

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

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

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!

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

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.

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.

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.

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

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

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

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

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!

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

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.

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

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.

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.

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Sarah Todd whips up vindaloo pork ribs with Goan bel, and a vegetarian dish of baked cauliflower with pineapple sansav; Diana prepares a traditional dessert called sweet appam.

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

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.

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Rosemary chicken; grilled polenta and porcini tomato sauce; happy cow burgers; old school coleslaw; corn on the cob.

Rosemary chicken; grilled polenta and porcini tomato sauce; happy cow burgers; old school coleslaw; corn on the cob.

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

Anna bakes three different styles of crackers.

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.

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.

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Sarah Todd whips up vindaloo pork ribs with Goan bel, and a vegetarian dish of baked cauliflower with pineapple sansav; Diana prepares a traditional dessert called sweet appam.

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

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.

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Rosemary chicken; grilled polenta and porcini tomato sauce; happy cow burgers; old school coleslaw; corn on the cob.

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

Anna bakes three different styles of crackers.

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.

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.

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Jamie creates a sausage pie using golden mashed potatoes instead of pastry, and gives fish and chips a healthy makeover.

Sarah Todd whips up vindaloo pork ribs with Goan bel, and a vegetarian dish of baked cauliflower with pineapple sansav; Diana prepares a traditional dessert called sweet appam.

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

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.

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Rosemary chicken; grilled polenta and porcini tomato sauce; happy cow burgers; old school coleslaw; corn on the cob.

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

Anna bakes three different styles of crackers.

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's kitchen bench journey through regional Italy.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

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.

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.

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.

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Rosemary chicken; grilled polenta and porcini tomato sauce; happy cow burgers; old school coleslaw; corn on the cob.

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

Anna bakes three different styles of crackers.

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's kitchen bench journey through regional Italy.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

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.

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.

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.

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.

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Rosemary chicken; grilled polenta and porcini tomato sauce; happy cow burgers; old school coleslaw; corn on the cob.

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

Anna bakes three different styles of crackers.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

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's kitchen bench journey through regional Italy.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

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.

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.

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.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

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."

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

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

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

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

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.

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

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

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.

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.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

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."

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

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

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

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

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.

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

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

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

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.

Nikki investigates all the truth, lies, mysteries, necessities, alternatives, benefits and dangers of milk.

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."

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Ross Magnaye shares his recipe for Filipino pork and chicken adobo; Diana whips up sinuglaw and Jacob Leung prepares a dessert called Brazo de Mercedes.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

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

Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round; the home cooks walk the line when challenged to use face-burning wasabi.

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

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.

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

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

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.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

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!

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

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.

Home cooks attempt to make hand-rolled pasta in 30 minutes; Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

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.

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

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

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.

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.

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

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

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

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

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.

Nikki explores everything about meat; the good protein, bad fat, frozen, minced, meat markets, farm conditions and humanity involved.

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!

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

Diana turns to Chef Jerry Mai to explore the integral flavors of Cambodian cuisine, as they cook Nam Banh Chok, Kampot Pepper Vongole and Nhom Krauch Thlong.

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.

Home cooks attempt to make hand-rolled pasta in 30 minutes; Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

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 gives traditional roast chicken a French twist; shows new ways to use up stale bread; and cooks up his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

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

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.

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

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Jamie has some cracking family recipes to share; for a new take on using delicious sustainable white fish, Jamie rustles up gorgeous smoked haddock fish cakes, served with a beautifully creamy chive sauce that can't fail to impress.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

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

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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.

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

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

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

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and parmesan calzone.

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

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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.

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

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

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.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

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

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Jamie has some cracking family recipes to share; for a new take on using delicious sustainable white fish, Jamie rustles up gorgeous smoked haddock fish cakes, served with a beautifully creamy chive sauce that can't fail to impress.

On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce; crackin' crab briks, couscous salad and salsa.

Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

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

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.

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

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