Chef Phillip enters the uniquely designed contemporary Spanish restaurant, Catalunya, situated in a unique glass encased dome on the Marina Bay at The Fullerton Pavilion.

A journey to Datai Langkawi, a paradise in the rainforest, that offers a diverse choice of dining experiences, including The Gulai House, a 5-star restaurant.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

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.

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.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

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.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Chef Phillip enters the uniquely designed contemporary Spanish restaurant, Catalunya, situated in a unique glass encased dome on the Marina Bay at The Fullerton Pavilion.

A journey to Datai Langkawi, a paradise in the rainforest, that offers a diverse choice of dining experiences, including The Gulai House, a 5-star restaurant.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

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.

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.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

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.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Chef Phillip enters the uniquely designed contemporary Spanish restaurant, Catalunya, situated in a unique glass encased dome on the Marina Bay at The Fullerton Pavilion.

A journey to Datai Langkawi, a paradise in the rainforest, that offers a diverse choice of dining experiences, including The Gulai House, a 5-star restaurant.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

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.

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.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

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.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Ice cream treats, including a popsicle party and fried ice cream.

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

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.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

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.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

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.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Ice cream treats, including a popsicle party and fried ice cream.

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

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.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

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.

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

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

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

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

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

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

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.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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 demonstrates how to make American, Italian and Belgian-style waffles.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

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

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.

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

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

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 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.

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.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

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.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Ice cream treats, including a popsicle party and fried ice cream.

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

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.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

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.

Cool chocolates, cookies, cakes and cupcakes for kids.

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

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

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 of course, cooks for her family.

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.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

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.

Cool chocolates, cookies, cakes and cupcakes for kids.

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

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

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 of course, cooks for her family.

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.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order - edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

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.

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.

Cool chocolates, cookies, cakes and cupcakes for kids.

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

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

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 of course, cooks for her family.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

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.

Videos on baking great dishes.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

A behind the scenes look into David Thompson's kitchen.

Phil checks out Marini's on 57, where Chef Marini reveals why his restaurant is Malaysia's most iconic rooftop bar, Italian restaurant, and whisky and cigar lounge.

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.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

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 of course, cooks for her family.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

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.

Videos on baking great dishes.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

A behind the scenes look into David Thompson's kitchen.

Phil checks out Marini's on 57, where Chef Marini reveals why his restaurant is Malaysia's most iconic rooftop bar, Italian restaurant, and whisky and cigar lounge.

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.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Since the lockdown, the nation has been rediscovering the joy of cooking and eating as a family; from his studio kitchen, Ainsley Harriott creates dishes and puts his signature twist on beloved breakfast, dinner, lunch and snack recipes.

Silvia makes some delicious mini Pizzas made from leftover bread; a delicate prawn and lemon risotto that's so easy to make; her mother's foolproof Yogurt and Berry Loaf that can be made using only a spoon.

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 of course, cooks for her family.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

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.

Videos on baking great dishes.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

A behind the scenes look into David Thompson's kitchen.

Phil checks out Marini's on 57, where Chef Marini reveals why his restaurant is Malaysia's most iconic rooftop bar, Italian restaurant, and whisky and cigar lounge.

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.

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.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version - which is anything but.

All the best chocolate cakes, cookies, cubes, fudge and ice cream.

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

Grandparents try to re-create the viral minion cake recipe.

Marine veteran Jennifer challenges Navy veteran Hope to see who can re-create So Yummy's recipe of deep-fried Oreos; the long lasting rivalry between Marine and Navy comes done to who can fry a cookie.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

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

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 prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

A behind the scenes look into David Thompson's kitchen.

Phil checks out Marini's on 57, where Chef Marini reveals why his restaurant is Malaysia's most iconic rooftop bar, Italian restaurant, and whisky and cigar lounge.

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.

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.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version - which is anything but.

All the best chocolate cakes, cookies, cubes, fudge and ice cream.

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

Grandparents try to re-create the viral minion cake recipe.

Marine veteran Jennifer challenges Navy veteran Hope to see who can re-create So Yummy's recipe of deep-fried Oreos; the long lasting rivalry between Marine and Navy comes done to who can fry a cookie.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

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

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 prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Jann and chef Julien showcase the finest in modern French cuisine with an artisanal menu built around a passion for showcasing the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity.

Phillip Davenport speaks to two accomplished chefs and checks out one of Singapore's best culinary institutes in the second phase of his tour.

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

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The surprising the world of cupcakes.

Kirsten starts the day with hot chocolate cubes and a fruity chocolate babka; strawberry and cream trifle and a parfait with white chocolate and peanuts.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

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.

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.

Chef Phillip is welcomed to Daniel Boulud's DB Bistro Moderne in the atrium of the Marina Bay Sands Resort and Casino, where the classic Parisian Bistro is reinterpreted under Executive Chef Jonathan Kinsella.

An up-close look at what makes Fairmont Singapore's Anti:dote different from the rest.

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.

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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.

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.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

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.

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.

Chef Phillip is welcomed to Daniel Boulud's DB Bistro Moderne in the atrium of the Marina Bay Sands Resort and Casino, where the classic Parisian Bistro is reinterpreted under Executive Chef Jonathan Kinsella.

An up-close look at what makes Fairmont Singapore's Anti:dote different from the rest.

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.

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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.

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.

Simone is challenging her roommate Ariel to make fried caramel apple rings.

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

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.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Chef Phillip enters the uniquely designed contemporary Spanish restaurant, Catalunya, situated in a unique glass encased dome on the Marina Bay at The Fullerton Pavilion.

A journey to Datai Langkawi, a paradise in the rainforest, that offers a diverse choice of dining experiences, including The Gulai House, a 5-star restaurant.

Various appetizers from chips to chicken, and sweet to savory; Mexican style or classics.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

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.

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.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

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.

Anna shows the fundamentals of making fruit preserves and makes three desserts.

Anna shares her secrets to making flourless cookies with three different styles.

Lava cake; crepe creations; mac & cheese.

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

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.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version - which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

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.

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.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

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.

Anna shows the fundamentals of making fruit preserves and makes three desserts.

Anna shares her secrets to making flourless cookies with three different styles.

Lava cake; crepe creations; mac & cheese.

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

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.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version - which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version - which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Exploring the many, many questions about oils; olive, vegetable, mono saturated, saturated, refined, unrefined, extra virgin, virgin, butter vs. margarine.

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.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

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

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

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

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.

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

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version - which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Four amateur cooks compete to throw a dinner party.

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