The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Nikki investigates the food preferences of children, as well as parental efforts to keep them on healthy diets.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Anna discusses the versatility of pancakes and prepares them three different ways.

Anna shares tips and techniques on how to make a fluffy souffle.

Plates decorations; tricks for tarts; pies.

Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

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.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

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.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

The contestants must create terrifying yet tasty desserts, including edible skulls and bleeding apples.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Best dinners.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

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.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Anna discusses the versatility of pancakes and prepares them three different ways.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

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.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Anna discusses the versatility of pancakes and prepares them three different ways.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

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.

Clarissa Weerase whips up some Nyonya fishcakes; Irma Mysara from Sijori Malay Eatery prepares laksa johor; Diana shares her recipe for sweet potato churros.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Anna discusses the versatility of pancakes and prepares them three different ways.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

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

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

It's USA versus UK; in honor of Independence Day, an American and a Brit will compete to see who can create the best sprinkle flower cupcake.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Anna makes a basic creme Anglaise and uses it to make three desserts.

Anna discusses the versatility of pancakes and prepares them three different ways.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

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

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

It's USA versus UK; in honor of Independence Day, an American and a Brit will compete to see who can create the best sprinkle flower cupcake.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Anna makes a basic creme Anglaise and uses it to make three desserts.

Anna discusses the versatility of pancakes and prepares them three different ways.

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

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

Top secrets for top cookies.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

It's USA versus UK; in honor of Independence Day, an American and a Brit will compete to see who can create the best sprinkle flower cupcake.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Nestled in the St. Regis Resort in Bali, the Pan-Asian inspired haute cuisine found at Kayuputi Restaurant captures the setting.

Phil's first stop on the Malaysian culinary tour is Aliyaa Island Restaurant where Chef Pradeep Kumar shares some of his tasteful preparations and cooking secrets.

Plates decorations; tricks for tarts; pies.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

It's USA versus UK; in honor of Independence Day, an American and a Brit will compete to see who can create the best sprinkle flower cupcake.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Nestled in the St. Regis Resort in Bali, the Pan-Asian inspired haute cuisine found at Kayuputi Restaurant captures the setting.

Phil's first stop on the Malaysian culinary tour is Aliyaa Island Restaurant where Chef Pradeep Kumar shares some of his tasteful preparations and cooking secrets.

Plates decorations; tricks for tarts; pies.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

It's USA versus UK; in honor of Independence Day, an American and a Brit will compete to see who can create the best sprinkle flower cupcake.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

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.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Nestled in the St. Regis Resort in Bali, the Pan-Asian inspired haute cuisine found at Kayuputi Restaurant captures the setting.

Phil's first stop on the Malaysian culinary tour is Aliyaa Island Restaurant where Chef Pradeep Kumar shares some of his tasteful preparations and cooking secrets.

Plates decorations; tricks for tarts; pies.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Anna prepares three different styles of charlotte cakes.

Anna prepares three different types of bread.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.

A group of strangers competes to be crowned the best dinner party host.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Anna prepares three different styles of charlotte cakes.

Anna prepares three different types of bread.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.

A group of strangers competes to be crowned the best dinner party host.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Anna makes a basic creme Anglaise and uses it to make three desserts.

Anna discusses the versatility of pancakes and prepares them three different ways.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Chef Jasmine competes against her student Chef Bella to see who can re-create the best stuffed pizza doughnut.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Anna discusses the versatility of pancakes and prepares them three different ways.

Anna makes a basic creme Anglaise and uses it to make three desserts.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.

Kirsten makes some brownie squares, golden honey madeleines, no-churn cookies and cream ice cream, and chocolate, fig and date pudding.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Get ready for an indulgent treat as Kirsten Tibballs, The Chocolate Queen, returns for Season 5! The celebrated pastry chef and chocolatier presents a new season packed with clever tricks, tips, and cheats to elevate your home baking. With her simple yet stunning desserts, Kirsten proves that chocolate is truly the key to happiness.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Top-down challenge judges Chase and Olivia flip the script and compete against each other.

Chef Jasmine competes against her student Chef Bella to see who can re-create the best stuffed pizza doughnut.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

This episode explores the science, fallacies and danger behind the multi-billion dollar popular diet industry.

Searching for healthy snacks; exploring difference between rice and grain snacks vs. potato chips.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round; the home cooks don't know which way the feta will crumble with Chef Christine Cushing's challenge.

Anna prepares three different styles of charlotte cakes.

Anna prepares three different types of bread.

Pretzel, pizza, pasta, or meat - cheese things up for tastier day.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone, and some chocolate orange financiers.

A group of strangers competes to be crowned the best dinner party host.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

A group of strangers competes to be crowned the best dinner party host.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

A group of strangers competes to be crowned the best dinner party host.

This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Lava cake; crepe creations; mac & cheese.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Inside our love of all things chocolate; the reasons why it is hard to resist.