Current and upcoming So Yummy listings in UTC.
See the So Yummy TV Schedule with current and upcoming listings including UpRooted With Sarah Sharratt, Simply Raymond Blanc, Asia Unplated with Diana.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
Filipino
Cambodian
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.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Cheese Breads
Baking three different and delicious styles of cheese bread.
Chocolate Meringue Mushrooms
Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.
Sizzling Chops and Asparagus Lasagnetti
Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.
Gobble It Up
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.
Hot Mess Noel Meets Chef Deanna
Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.
Hot Mess Monty and Chef Lauren
Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch; chef Lauren.
Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.
A French Christmas
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.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
Filipino
Cambodian
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.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Cheese Breads
Baking three different and delicious styles of cheese bread.
Chocolate Meringue Mushrooms
Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.
Sizzling Chops and Asparagus Lasagnetti
Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.
Gobble It Up
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.
Hot Mess Noel Meets Chef Deanna
Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.
Hot Mess Monty and Chef Lauren
Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch; chef Lauren.
Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.
A French Christmas
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.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
Filipino
Cambodian
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.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Cheese Breads
Baking three different and delicious styles of cheese bread.
Chocolate Meringue Mushrooms
Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.
Sizzling Chops and Asparagus Lasagnetti
Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.
Gobble It Up
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.
Hot Mess Noel Meets Chef Deanna
Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.
Hot Mess Monty and Chef Lauren
Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch; chef Lauren.
The Oyster Harvest
Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.
A French Barbecue
Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurra sauce.
Chicken; Salad; Pasta; Shortbread
Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread.
Sausage Carbonara; Thai Red Chicken
Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze.
Foraged
In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.
No-Bake Treats
Three favorite recipes for no-bake treats; treats for when you don't want to turn the oven on.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Savour the Flavour
The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.
Chocolate Meringue Mushrooms
Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.
Sizzling Chops and Asparagus Lasagnetti
Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.
Gobble It Up
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.
Hot Mess Noel Meets Chef Deanna
Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.
Hot Mess Monty and Chef Lauren
Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch; chef Lauren.
The Oyster Harvest
Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.
A French Barbecue
Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurra sauce.
Chicken; Salad; Pasta; Shortbread
Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread.
Sausage Carbonara; Thai Red Chicken
Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze.
Foraged
In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.
No-Bake Treats
Three favorite recipes for no-bake treats; treats for when you don't want to turn the oven on.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Savour the Flavour
The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.
Chocolate Meringue Mushrooms
Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.
Sizzling Chops and Asparagus Lasagnetti
Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.
Gobble It Up
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.
Hot Mess Noel Meets Chef Deanna
Noel comes from a family of cooks, but has mostly ordered in so far; chef Deanna manages to help her cook restaurant-level chicken dumplings.
Hot Mess Monty and Chef Lauren
Monty wants to impress his girlfriend by cooking Bulgogi beef from scratch; chef Lauren.
The Oyster Harvest
Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.
A French Barbecue
Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurra sauce.
Chicken; Salad; Pasta; Shortbread
Jamie cooks up his tikka chicken, a very quick roast; making a vibrant carrot and grain salad and speedy crab spaghetti; for dessert, Jamie makes chocolate orange shortbread.
Sausage Carbonara; Thai Red Chicken
Stress-free sausage carbonara; spicy one-pot Thai red chicken soup; scrambled egg omelette; steamed puddings with sticky marmalade glaze.
Foraged
In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.
No-Bake Treats
Three favorite recipes for no-bake treats; treats for when you don't want to turn the oven on.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Savour the Flavour
The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.
Homemade to Home Run
Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.
No Waste
SUNDAY LUNCH
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Halloween Spooky Treats
Anna creates three spooky treats for Halloween.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Suspended in Time
The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Savour the Flavour
The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.
Homemade to Home Run
Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.
No Waste
SUNDAY LUNCH
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Halloween Spooky Treats
Anna creates three spooky treats for Halloween.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Suspended in Time
The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Savour the Flavour
The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.
Homemade to Home Run
Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.
No Waste
SUNDAY LUNCH
Smokehouse Deli
Jess heads to Mum Foods Smokehouse & Delicatessen to explore the craft behind exceptional pastrami.
Halloween Spooky Treats
Anna creates three spooky treats for Halloween.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Suspended in Time
The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Mac 'n Cheese Please!
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.
Pesto Chick; 'Nduja; Sausage Bake
Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.
Wings; Steak; Mushroom Pasta
Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.
Bison
Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.
Halloween Party Desserts
Anna shares her secrets for Halloween party desserts.
Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.
Grilled Tuna and Thai Chicken
Jamie cooks grilled tuna, ``kinda`` Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.
Squabbles and Spice
Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.
Starting From Scratch
Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Suspended in Time
The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Mac 'n Cheese Please!
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.
Pesto Chick; 'Nduja; Sausage Bake
Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.
Wings; Steak; Mushroom Pasta
Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.
Bison
Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.
Halloween Party Desserts
Anna shares her secrets for Halloween party desserts.
Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.
Grilled Tuna and Thai Chicken
Jamie cooks grilled tuna, ``kinda`` Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.
Squabbles and Spice
Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.
Starting From Scratch
Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.
FOR THE LOVE OF EGGS
SUNDAY LUNCH
Chinese
Sri Lankan
Souffles
Anna shares tips and techniques on how to make a fluffy souffle.
Charlottes
Anna prepares three different styles of charlotte cakes.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Rhubarb
The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.
Saskatoon Berry
Synonymous with Saskatchewan, saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.
Ekuanitshit, QC: pêche aux bourgots
Moose Mountain Provincial Park, Saskatchewan
Sea Bass; Mushrooms; Chicken; Pineapple
Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.
Beef; Rice; Salmon; Plum Tarte
Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.
Swedish Meatballs and Pasta Pesto
Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.
Green Tea Salmon and Modern Greek Salad
Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.
The dessert makers must conjure up a creation that defies gravity.
The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.
Pop the Champagne
A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.
Surf & Surf and Turf & Turf
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.
Leverage the Beverage
Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.
Bachelor In Paradise and Ghost Hunters
Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.
Swedish Meatballs and Pasta Pesto
Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.
Green Tea Salmon and Modern Greek Salad
Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.
The dessert makers must conjure up a creation that defies gravity.
The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.
Pop the Champagne
A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.
Surf & Surf and Turf & Turf
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.
Bachelor In Paradise and Ghost Hunters
Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.
SUNDAY LUNCH
FOR THE LOVE OF EGGS
Sri Lankan
Chinese
Charlottes
Anna prepares three different styles of charlotte cakes.
Souffles
Anna shares tips and techniques on how to make a fluffy souffle.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Saskatoon Berry
Synonymous with Saskatchewan, saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.
Rhubarb
The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.
Moose Mountain Provincial Park, Saskatchewan
Ekuanitshit, QC: pêche aux bourgots
Beef; Rice; Salmon; Plum Tarte
Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.
Sea Bass; Mushrooms; Chicken; Pineapple
Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.
Green Tea Salmon and Modern Greek Salad
Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.
Swedish Meatballs and Pasta Pesto
Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.
The dessert makers must conjure up a creation that defies gravity.
The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.
Surf & Surf and Turf & Turf
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.
Pop the Champagne
A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.
Leverage the Beverage
Beehive cakes cause a buzz; Chef Jo Notkin gets the home bakers moving in a sweet and tangy direction with the dark chocolate and tahini in her pantry; inspired by a piña colada tart, the final two home bakers must leverage a beverage.
Bachelor In Paradise and Ghost Hunters
Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.
Green Tea Salmon and Modern Greek Salad
Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.
Swedish Meatballs and Pasta Pesto
Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.
The dessert makers must conjure up a creation that defies gravity.
The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.
Surf & Surf and Turf & Turf
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.
Pop the Champagne
A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.
Bachelor In Paradise and Ghost Hunters
Bachelor and Bachelorette stars compete against their friends to re-create the best love note pie recipe; mother-son ghost hunting duo try to re-create the best graveyard cake in 10 minutes.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Suspended in Time
The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.
Fall Fair Pies
Bakers compete using thyme in a fall fair-themed showdown.
Barnyard Donuts
Zucchini mystery ingredient in elimination round; barnyard theme in final showdown.
Mac 'n Cheese Please!
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.
Sea Bass; Mushrooms; Chicken; Pineapple
Thai-style crispy sea bass; veggie tray bake; sweet chicken surprise; and pineapple carpaccio, a tropical dessert made in minutes.
Wings; Steak; Mushroom Pasta
Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.
Bison
Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.
Halloween Party Desserts
Anna shares her secrets for Halloween party desserts.
Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.
Grilled Tuna and Thai Chicken
Jamie cooks grilled tuna, ``kinda`` Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.
Squabbles and Spice
Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.
Starting From Scratch
Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.
Fright Night
The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.
Beef; Rice; Salmon; Plum Tarte
Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Barley
Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.
Halloween Spooky Treats
Anna creates three spooky treats for Halloween.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
A Food Lover in Paris
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.
Seasons
Raymond explains the importance of seasonality; in his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce; Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.
Grilled Tuna and Thai Chicken
Jamie cooks grilled tuna, ``kinda`` Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.
Squabbles and Spice
Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.
Starting From Scratch
Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.
Fright Night
The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.
Beef; Rice; Salmon; Plum Tarte
Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Barley
Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.
Halloween Spooky Treats
Anna creates three spooky treats for Halloween.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
A Food Lover in Paris
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.
Seasons
Raymond explains the importance of seasonality; in his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce; Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.
Grilled Tuna and Thai Chicken
Jamie cooks grilled tuna, ``kinda`` Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.
Squabbles and Spice
Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.
Starting From Scratch
Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.
Fright Night
The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.
Beef; Rice; Salmon; Plum Tarte
Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon nicoise; plum tarte tatin.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Barley
Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.
Halloween Spooky Treats
Anna creates three spooky treats for Halloween.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
A Food Lover in Paris
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.
Seasons
Raymond explains the importance of seasonality; in his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce; Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Malaysian
Indonesian
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.
Viva Italia Donuts
Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.
Breakfast in Bed Cakes
Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Sweet and Savoury
Combining sweet and savoury to make three desserts.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Mac 'n Cheese Please!
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.
Willie& Yasmin: The Love Kitchen
Willie's challenge is to make a restaurant level Shrimp Ramen; chef Yasmin guides him through the kitchen, Willie is mesmerized by her voice. The question is: will the Hot Mess kitchen become the love kitchen.
Hot Mess Tricia and Chef Anthea
Tricia's family includes some award-winning Sushi chefs; with Chef Anthea help, Tricia attempts to make a Sushi roll that will satisfy the judges.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
A Food Lover in Paris
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.
Seasons
Raymond explains the importance of seasonality; in his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce; Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Malaysian
Indonesian
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.
Viva Italia Donuts
Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.
Breakfast in Bed Cakes
Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Sweet and Savoury
Combining sweet and savoury to make three desserts.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Mac 'n Cheese Please!
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.
Willie& Yasmin: The Love Kitchen
Willie's challenge is to make a restaurant level Shrimp Ramen; chef Yasmin guides him through the kitchen, Willie is mesmerized by her voice. The question is: will the Hot Mess kitchen become the love kitchen.
Hot Mess Tricia and Chef Anthea
Tricia's family includes some award-winning Sushi chefs; with Chef Anthea help, Tricia attempts to make a Sushi roll that will satisfy the judges.
Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.
A Food Lover in Paris
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.
Seasons
Raymond explains the importance of seasonality; in his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce; Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin.
Raymond's Travels
Raymond Blanc shares his love of travel and embracing the influence of other cultures in his cuisine; he cooks a fresh flash-fried squid with a fennel and rocket salad, as well as a miso and harissa eggplant with couscous.
Malaysian
Indonesian
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.
Viva Italia Donuts
Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.
Breakfast in Bed Cakes
Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Sweet and Savoury
Combining sweet and savoury to make three desserts.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Mac 'n Cheese Please!
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.
Willie& Yasmin: The Love Kitchen
Willie's challenge is to make a restaurant level Shrimp Ramen; chef Yasmin guides him through the kitchen, Willie is mesmerized by her voice. The question is: will the Hot Mess kitchen become the love kitchen.
Hot Mess Tricia and Chef Anthea
Tricia's family includes some award-winning Sushi chefs; with Chef Anthea help, Tricia attempts to make a Sushi roll that will satisfy the judges.
Uprooted to France
Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.
The Nut Route
Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Wings; Steak; Mushroom Pasta
Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.
Apple
Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.
Desserts Served Warm
Three warm desserts for when the air outside turns chilly.
Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Any Way you Spice It
A home baker introduces ``the Wall`` to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Mac 'n Cheese Please!
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.
Willie& Yasmin: The Love Kitchen
Willie's challenge is to make a restaurant level Shrimp Ramen; chef Yasmin guides him through the kitchen, Willie is mesmerized by her voice. The question is: will the Hot Mess kitchen become the love kitchen.
Hot Mess Tricia and Chef Anthea
Tricia's family includes some award-winning Sushi chefs; with Chef Anthea help, Tricia attempts to make a Sushi roll that will satisfy the judges.
Uprooted to France
Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.
The Nut Route
Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Wings; Steak; Mushroom Pasta
Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.
Apple
Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.
Desserts Served Warm
Three warm desserts for when the air outside turns chilly.
Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Any Way you Spice It
A home baker introduces ``the Wall`` to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.
Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.
Lamb Tagine and Chicken Caesar Salad
On the menu are quick lamb tagine, pan-fried eggplant and cumin crunch; crispy polenta chicken Caesar salad.
Mac 'n Cheese Please!
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.
Willie& Yasmin: The Love Kitchen
Willie's challenge is to make a restaurant level Shrimp Ramen; chef Yasmin guides him through the kitchen, Willie is mesmerized by her voice. The question is: will the Hot Mess kitchen become the love kitchen.
Hot Mess Tricia and Chef Anthea
Tricia's family includes some award-winning Sushi chefs; with Chef Anthea help, Tricia attempts to make a Sushi roll that will satisfy the judges.
Uprooted to France
Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.
The Nut Route
Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Wings; Steak; Mushroom Pasta
Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.
Apple
Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples; hardy rootstocks lead to tart and juicy apples.
Desserts Served Warm
Three warm desserts for when the air outside turns chilly.
Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Any Way you Spice It
A home baker introduces ``the Wall`` to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.
Cute Doesn't Pay the Bills
Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned to a nightmare and now Steve will have to help her back on the path to success.
FOR THE LOVE OF EGGS
Signature Dishes
Silvia's friend, Silvania, shows her how to make an arancini recipe that has been in her family for generations.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Holiday Desserts
Impressive holiday desserts; three all-time favorite recipes.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Fright Night
The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.
Viva Italia Donuts
Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.
Breakfast in Bed Cakes
Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.
Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Any Way you Spice It
A home baker introduces ``the Wall`` to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.
Cute Doesn't Pay the Bills
Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned to a nightmare and now Steve will have to help her back on the path to success.
FOR THE LOVE OF EGGS
Signature Dishes
Silvia's friend, Silvania, shows her how to make an arancini recipe that has been in her family for generations.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Holiday Desserts
Impressive holiday desserts; three all-time favorite recipes.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Fright Night
The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.
Viva Italia Donuts
Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.
Breakfast in Bed Cakes
Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.
Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Natashquan, QC - Traditional Lobster Fishing
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
Any Way you Spice It
A home baker introduces ``the Wall`` to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.
Cute Doesn't Pay the Bills
Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned to a nightmare and now Steve will have to help her back on the path to success.
FOR THE LOVE OF EGGS
Signature Dishes
Silvia's friend, Silvania, shows her how to make an arancini recipe that has been in her family for generations.
Smoke Meets Crunch
At Helberg Barbecue, Jess discovers the magic of smoke-fried chicken, where low-and-slow meets hot oil for maximum flavour and crunch.
Holiday Desserts
Impressive holiday desserts; three all-time favorite recipes.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Fright Night
The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.
Viva Italia Donuts
Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.
Breakfast in Bed Cakes
Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.
One Protein Two Ways
When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.
Lamb Kofta; Broad Bean Salad; Alaska
Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Foraged
In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.
Lemon Cakes
Three recipes for lemon cakes; after chocolate and vanilla, lemon cakes are the most popular.
Chocolate Filled Doughnuts
Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.
Crispy Parma Pork and Grilled Mushroom Sub
Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.
Success for all Seasons
Little Cove Bakery in the tourist town of Tobermory, is languishing in the off-season; owner Kelly has used up all her savings and will have to shut down if Steve can't turn her business around fast.
Cake it to the Limit
Lyra and Abe need Steve's help to expand their limited menu, grow their customer base and stand out in a strip mall full of competition.
Sizzling Chicken Fajitas, Prawn Cocktail, and Sun-Dried Pan Bread
Jamie cooks up sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Also, a Prawn cocktail with king prawns and a sun-dried tomato pan bread.
Fright Night
The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.
Viva Italia Donuts
Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.
Breakfast in Bed Cakes
Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.
One Protein Two Ways
When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.
Lamb Kofta; Broad Bean Salad; Alaska
Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Foraged
In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.
Lemon Cakes
Three recipes for lemon cakes; after chocolate and vanilla, lemon cakes are the most popular.
Chocolate Filled Doughnuts
Kirsten cooks her favorite desserts, including fluffy, chocolate-filled doughnuts, a crème brûlée with chocolate folded through, and a chocolate-coated crunchy peanut brittle.
Crispy Parma Pork and Grilled Mushroom Sub
Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears.
Success for all Seasons
Little Cove Bakery in the tourist town of Tobermory, is languishing in the off-season; owner Kelly has used up all her savings and will have to shut down if Steve can't turn her business around fast.
Cake it to the Limit
Lyra and Abe need Steve's help to expand their limited menu, grow their customer base and stand out in a strip mall full of competition.
Arrivederci, Gluten!
Modern Italian home cooks have embraced gluten-free culture; Silvia explores three very different ways of cooking Italian ``senza gluten!``
Shop Like an Italian
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.
South Indian
Vietnamese
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.
Country Breads
Anna prepares three different types of bread.
Candy
Anna demonstrates the fundamentals of candy making with three different recipes.
Chinese New Year Pies
Three contestants compete in an elimination round with Chinese five spice as the mystery ingredient; the last two standing compete for the top prize in a Chinese New Year-themed pie showdown.
Kids Hide-and-Seek Cupcakes
A speedy elimination round with pink peppercorns as the mystery ingredient; Elizabeth Chambers, Duff Goldman and Elise Strachan decide which remaining finalists will take home the prize in a special hide-and-seek-themed cupcake showdown.
Garlic
Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
Yeast
Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
Inukjuak, North-of-Québec: Muskox Hunting
Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.
Whitehorse, Yukon Territory - Lynx Trapping
Chuck travels to the Yukon to learn about one of its most traditional hunts: the trapping of the lynx; Chuck meets Russell Burns, a Kwandlin Dün Nation member, who teaches him how to set up traps and cook this lean meat.
Lamb Kofta; Broad Bean Salad; Alaska
Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Grilled Steak and Blackened Chicken
Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.
Pork Steaks and Killer Kedgeree
Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
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.
A Jacuzzi of Butter
An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.
The Power of Peperoncini
The chefs question whether ketchup can make a crowd-pleasing Pad Thai.
Savour the Flavour
The home bakers start out with the desserts that made them famous in their own worlds; Chef Christine Cushing churns things up with the apple butter in her pantry; the final two home bakers make desserts that feature classic flavor combinations.
Cat People vs. Dog People Bake Pizza Pret
A cat lover and a dog lover try to re-create a viral pizza pretzel recipe.
Grilled Steak and Blackened Chicken
Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.
Pork Steaks and Killer Kedgeree
Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
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.
A Jacuzzi of Butter
An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.
The Power of Peperoncini
The chefs question whether ketchup can make a crowd-pleasing Pad Thai.
Cat People vs. Dog People Bake Pizza Pret
A cat lover and a dog lover try to re-create a viral pizza pretzel recipe.
Shop Like an Italian
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.
Italy, Top to Bottom
Silvia prepares zucchini-filled strudel with all the flavors of Calabria; cooking a pesto linguine from Genoa that's not to be missed.
Vietnamese
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.
South Indian
Candy
Anna demonstrates the fundamentals of candy making with three different recipes.
Country Breads
Anna prepares three different types of bread.
Kids Hide-and-Seek Cupcakes
A speedy elimination round with pink peppercorns as the mystery ingredient; Elizabeth Chambers, Duff Goldman and Elise Strachan decide which remaining finalists will take home the prize in a special hide-and-seek-themed cupcake showdown.
Chinese New Year Pies
Three contestants compete in an elimination round with Chinese five spice as the mystery ingredient; the last two standing compete for the top prize in a Chinese New Year-themed pie showdown.
Yeast
Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
Garlic
Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
Whitehorse, Yukon Territory - Lynx Trapping
Chuck travels to the Yukon to learn about one of its most traditional hunts: the trapping of the lynx; Chuck meets Russell Burns, a Kwandlin Dün Nation member, who teaches him how to set up traps and cook this lean meat.
Inukjuak, North-of-Québec: Muskox Hunting
Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.
Fried Rice, Carpaccio, Fish Pie
Jamie creates chickpea and chard pork, egg fried rice, beef carpaccio with Egyptian spice, and a simple fish pie.
Lamb Kofta; Broad Bean Salad; Alaska
Lamb kofta flatbreads; a Spanish-inspired broad bean salad with Manchego cheese salad; peanut chicken; peach and almond Alaska.
Pork Steaks and Killer Kedgeree
Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.
Grilled Steak and Blackened Chicken
Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.
Herbs & Spices
Herbs and spices have the power to transform dishes to something truly brilliant, and Raymond Blanc does so by transforming classic dishes with herbs and spices fresh from his garden.
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.
