TV Schedule for So Yummy
Saturday, April 18th TV listings for So Yummy
UpRooted With Sarah Sharratt Springtime in France
Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.
UpRooted With Sarah Sharratt A French Picnic
Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.
Cook Like an Italian SUNDAY LUNCH
Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.
Cook Like an Italian FOR THE LOVE OF EGGS
In Italy, the culinary tradition of the egg is inextricably linked to pasta pastries; Silvia explores three very different dishes, all born from Italy's love of eggs, including one of the most famous pasta recipes Spaghetti Carbonara.
The Chocolate Queen Chocolate Chocolate Cupcakes
Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.
Kirsten prepares mousse and mocha cheesecake, orange and almond biscotti, chocolate twigs and everyone's favorite fudge sauce.
Bake With Anna Olson Fruit Preserves
Anna shows the fundamentals of making fruit preserves and makes three desserts.
Bake With Anna Olson Flourless Cookies
Anna shares her secrets to making flourless cookies with three different styles.
Flat Out Food Beef
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.
Flat Out Food Chanterelles
Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.
Chuck and the First Peoples' Kitchen Mashteuiatsh, QC: Moose Hunting in Winter
Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.
Chuck and the First Peoples' Kitchen Baie -Trinité, QC: Snow Crab Fishing
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.
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.
Sugar Showdown Cocktail Party Cupcakes
Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.
Sugar Showdown Garden Pies
The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.
Top Down Challenge Grandparents - Minion Cake Recipe
Grandparents try to re-create the viral minion cake recipe.
Wall of Chefs A Towering Occasion
The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.
Wall of Chefs Boppity-Boopi
Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.
Wall of Chefs Turkey Dinner
A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.
Chuck and the First Peoples' Kitchen Mashteuiatsh, QC: Moose Hunting in Winter
Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.
Chuck and the First Peoples' Kitchen Baie -Trinité, QC: Snow Crab Fishing
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.
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.
Sugar Showdown Cocktail Party Cupcakes
Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.
Sugar Showdown Garden Pies
The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.
Top Down Challenge Grandparents - Minion Cake Recipe
Grandparents try to re-create the viral minion cake recipe.
Wall of Chefs A Towering Occasion
The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.
Wall of Chefs Boppity-Boopi
Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.
Come Dine with Me Brighton B
Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.
Come Dine with Me Brighton A
Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.