TV Schedule for So Yummy

Come Dine with Me Edinburgh 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.

Cook Like an Italian Cook Once Eat Twice

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 family.

The Chocolate Queen No-Bake Cheesecake Tart

Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart.

Project Bakeover A Fresh Start

Tanya needs Steve's help to save her bakery café. Steve shows her how to raise her sales by creating new products with local ingredients.

UpRooted With Sarah Sharratt The Pigeon Hunt

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.

Jamie's Quick & Easy Food Lamb; Lentil Salad; Liver and Bacon; Tahini

Jamie shares recipes a lamb stew with deep flavors that is quick to prep and a warm lentil salad.

Wall of Chefs It's Gonna be Charred

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Zumbo's Just Desserts Suspended in Time

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

Come Dine with Me Oxfordshire 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.

Cook Like an Italian Hall of Fame

Silvia explores how to make the three meals that have become national treasures in Italy.

The Chocolate Queen Babka Knots

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Wall of Bakers Sweet Sandwiches

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.

UpRooted With Sarah Sharratt The Black Truffle

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

Jamie's Quick & Easy Food Scallops; Steak; Pastry Puff

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Flat Out Food Honey

Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish.

Chuck and the First Peoples' Kitchen Moose Mountain Provincial Park, Saskatchewan

In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.

Sugar Showdown Alien Cupcakes

The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown.

Sugar Showdown Amusement Park Pies

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Come Dine with Me Oxfordshire 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.

Wall of Chefs It's Gonna be Charred

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Zumbo's Just Desserts Suspended in Time

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

Come Dine with Me Oxfordshire 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.

Cook Like an Italian Hall of Fame

Silvia explores how to make the three meals that have become national treasures in Italy.

The Chocolate Queen Babka Knots

Kirsten shares recipes for baba knots, chocolate truffle cups and tarts with hazelnuts.

Wall of Bakers Sweet Sandwiches

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.

UpRooted With Sarah Sharratt The Black Truffle

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

Jamie's Quick & Easy Food Scallops; Steak; Pastry Puff

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Flat Out Food Honey

Saskatchewan produces the second most amount of honey in Canada; Jenn learns about bees; explore how honey can be used to elevate a dish.

Chuck and the First Peoples' Kitchen Moose Mountain Provincial Park, Saskatchewan

In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.

Sugar Showdown Alien Cupcakes

The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown.

Sugar Showdown Amusement Park Pies

Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown.

Come Dine with Me Oxfordshire 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.

Wall of Chefs It's Gonna be Charred

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Zumbo's Just Desserts Suspended in Time

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