Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.
Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.
Jamie Oliver cooks go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice and asparagus and eggs.
Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.
Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.
Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.
A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.
One cook finds themselves swimming against the tide when they have to combine fish with cheese, and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.
Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.
Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.
Jamie Oliver cooks go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice and asparagus and eggs.
Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.
Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.
Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.
A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.
At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.
Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.
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.
Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize.
Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.
Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.
Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.