Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.
Chuck visits Kahnawà:ke to learn about corn; it is harvest day and members of the community have gathered to collect some corn and make a traditional soup.
Three young bakers compete using the well-known after-school snack ants-on-a-log as the mystery ingredient; the final two bakers compete for $10,000 in a playground-themed pie showdown.
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.
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.
Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.
Chuck visits Kahnawà:ke to learn about corn; it is harvest day and members of the community have gathered to collect some corn and make a traditional soup.
Three young bakers compete using the well-known after-school snack ants-on-a-log as the mystery ingredient; the final two bakers compete for $10,000 in a playground-themed pie showdown.
Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.
This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.
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.
Jamie Oliver cooks an array of quick and easy recipes including an Asian tuna steak salad, ale barley lamb shank, sweet and sour chicken noodles, and a revamped duck and orange salad.
Diana Chang explores the traditional flavors of South India; Chef Jacob Leung prepares red onion bhaji with a yogurt dipping sauce and Chef Sarah Todd shares her recipe for Kerala-style crispy king prawns.
A young couple is desperate to make their Pâtisserie successful; with a dated menu and a lackluster space, they struggle to get customers through the door.
Taking on the culinary challenge is barber Barry Hayden, student nurse Becci Weir, educational doll distributor Jane Gordon and communications manager Les Rushforth.
Chuck visits Kahnawà:ke to learn about corn; it is harvest day and members of the community have gathered to collect some corn and make a traditional soup.
Three young bakers compete using the well-known after-school snack ants-on-a-log as the mystery ingredient; the final two bakers compete for $10,000 in a playground-themed pie showdown.