TV Schedule for So Yummy
Saturday, October 17th TV listings for So Yummy
Bake With Anna Olson Swiss Meringue
Anna demonstrates the versatility of Swiss meringue with three sweet treats.
Bake With Anna Olson Fruit Preserves
Anna shows the fundamentals of making fruit preserves and makes three desserts.
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.
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 Nemaska, North-of-Québec - Duck Hunting
Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with trees.
Chuck and the First Peoples' Kitchen Winnipeg, MB - Metis Culture and Food Desert
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
Jamie's Quick & Easy Food Beef; Squid; Pork; Polenta
Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.
Jamie's Quick & Easy Food Pork Burger, Prawns, Gnocchi & Cheesecake
Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.
Jamie's 15 Minute Meals Fish Baps and Mushroom Farfalle
Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.
Jamie's 15 Minute Meals Lamb Lollipops and Prawn Linguini
Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.
Simply Raymond Blanc British Food Revolution
Raymond Blanc makes an ingenious pea soup, a taste-bud-tantalising stuffed pepper, and a new take on a British classic: brown sauce; Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.
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.
Wall of Chefs Gobble It Up
Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, Parmesan cheese and turkey in order to win a special prize.
Wall of Chefs Mac 'n Cheese Please!
The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.
Wall of Bakers Layer It on Me
A savory crowd-pleaser makes a splash in the first round, and the maple sugar in Chef Patrice Demers' pantry has the home bakers saying ooh Canada; the final two home bakers take a layered approach to bringing home the title and 10,000 dollars.
Top Down Challenge Grandparents - Minion Cake Recipe
Grandparents try to re-create the viral minion cake recipe.
Jamie's 15 Minute Meals Fish Baps and Mushroom Farfalle
Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.
Jamie's 15 Minute Meals Lamb Lollipops and Prawn Linguini
Jamie cooks lamb lollipops with curry sauce, rice and peas, and prawn linguine with Sicilian shaved fennel salad.
Simply Raymond Blanc British Food Revolution
Raymond Blanc makes an ingenious pea soup, a taste-bud-tantalising stuffed pepper, and a new take on a British classic: brown sauce; Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.
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.
Wall of Chefs Gobble It Up
Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, Parmesan cheese and turkey in order to win a special prize.
Wall of Chefs Mac 'n Cheese Please!
The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.
Top Down Challenge Grandparents - Minion Cake Recipe
Grandparents try to re-create the viral minion cake recipe.
Cook Like an Italian Gluten Free Italian is Possible!
Delicious gluten-free alternatives to some of Italy's most classic and authentic meals that accommodate "senza glutine" alternatives like chickpeas and chestnut flours.
Cook Like an Italian Bambini in the Kitchen
Silvia has a special little guest, reminiscing and passing on the dishes of her childhood to the next generation that still feature in her kitchen today.
Asia Unplated with Diana Chan Korean
Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.
Asia Unplated with Diana Chan South Indian
Sarah Todd whips up vindaloo pork ribs with Goan bel, and a vegetarian dish of baked cauliflower with pineapple sansav; Diana prepares a traditional dessert called sweet appam.