TV Schedule for So Yummy
Saturday, August 29th TV listings for So Yummy
Jamie's Quick & Easy Food Pesto Chick; 'Nduja; Sausage Bake
Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.
Jamie's Quick & Easy Food Wings; Steak; Mushroom Pasta
Sticky kickin' chicken wings; sirloin with aubergines; creamy garlic mushroom pasta; rum 'n' raisin ice cream.
Jamie's Easy Meals for Every Day Prosciutto Pork Fillet; Easy Prawn Curry
Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.
Jamie's Easy Meals for Every Day Baked Mushroom Soup; Cauliflower Remoulade
Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower rémoulade.
UpRooted With Sarah Sharratt 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.
UpRooted With Sarah Sharratt Springtime in France
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.
Bake With Anna Olson Country Breads
Anna prepares three different types of bread.
Bake With Anna Olson Candy
Anna demonstrates the fundamentals of candy making with three different recipes.
Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.
Kirsten prepares chocolate ganache macarons, chocolate macadamia lollipops, leopard print cupcakes and a 5-minute chocolate fudge.
Sugar Showdown Tailgate Pies
Three bakers must use peanuts in the elimination round; finalists compete for a $10,000 prize in a tailgate-themed pie showdown.
Sugar Showdown Pet Shop Cupcakes
Bakers compete using sesame seeds as a mystery ingredient and a pet-shop theme for their final showdown cupcakes.
Cook Like an Italian Hall of Fame
Silvia explores how to make the three meals that have become national treasures in Italy.
Cook Like an Italian Tradition
Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragù napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.
Project Bakeover Sweet Serenity Now
A trio of daughters running a Montreal bakery see bills piling up and work load increasing; their dream of running a profitable family business is hanging by a thread; Steve steps in to transform their menu and throw them a lifeline.
Wall of Bakers Memory Lane
A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.
Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.
The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.
Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.
Hot Mess Express No-knife-skill Stephanie and Cool-chef Lauren
New York-born Stephanie has Chef Lauren whispering the secrets of making a great steak burrito bowl in her ear; Steph is all good intentions, but has little to no knife skills.
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.
Sugar Showdown Tailgate Pies
Three bakers must use peanuts in the elimination round; finalists compete for a $10,000 prize in a tailgate-themed pie showdown.
Sugar Showdown Pet Shop Cupcakes
Bakers compete using sesame seeds as a mystery ingredient and a pet-shop theme for their final showdown cupcakes.
Cook Like an Italian Hall of Fame
Silvia explores how to make the three meals that have become national treasures in Italy.
Cook Like an Italian Tradition
Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragù napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.
Project Bakeover Sweet Serenity Now
A trio of daughters running a Montreal bakery see bills piling up and work load increasing; their dream of running a profitable family business is hanging by a thread; Steve steps in to transform their menu and throw them a lifeline.
Wall of Bakers Memory Lane
A home baker's addition of fish sauce to a brownie recipe has the Wall wondering if they will flounder; chef Joanne Yolles spices things up with the ginger in her pantry; a childhood memory is the inspiration for the last round.
Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.
The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.
Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.
Hot Mess Express No-knife-skill Stephanie and Cool-chef Lauren
New York-born Stephanie has Chef Lauren whispering the secrets of making a great steak burrito bowl in her ear; Steph is all good intentions, but has little to no knife skills.
Flat Out Food Milk
From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.
Flat Out Food Walleye
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.
Chuck and the First Peoples' Kitchen 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.
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.