TV Schedule for So Yummy

The Chocolate Queen Marble Cake

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

UpRooted With Sarah Sharratt The Pigeon Hunt

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and Armagnac Tresse is served.

Simply Raymond Blanc Maman Blanc

Raymond Blanc shares nostalgic dishes from his childhood, including vegetable soup three ways and a special assiette of salads; Nathan Outlaw visits and treats Raymond to his childhood favorite: fish and chips with mushy peas and tartar sauce.

Simply Raymond Blanc French Classics, With a Twist

Raymond Blanc shares his favorite French classics, from his Maman Blanc's steak and red wine jus, to a heritage salad with mozzarella as well as tomatoes straight from his gardens; Jean-Christophe Novelli cooks a delicious mouclade des boucholeurs.

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 Indonesian

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado-gado, a street food snack.

Sugar Showdown Wedding Cakes

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

Sugar Showdown St. Patrick's Day Donuts

Contestants must use pineapple as an ingredient in the elimination round; the challenge of a St. Patrick's Day-themed donut showdown for the grand prize.

Chuck and the First Peoples' Kitchen Baie -Trinité, QC: Snow Crab Fishing

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Bake With Anna Olson Fudge

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

The Chocolate Queen Coconut and Lime Choux Buns

Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart.

Jamie's 15 Minute Meals Moroccan Bream and British Burgers

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Wall of Chefs Buon Appetito!

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.

Hot Mess Express Leo from Rio and Chef Jasmine

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

Hot Mess Express Hot Messes Face-Off: Mac Vs Chris

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

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.

Jamie's Quick & Easy Food Steak; Watermelon Salad; Mussels; Boozy Pears

Quick steak stir-fry; watermelon, radish and feta salad.

Jamie's Quick & Easy Food Pasta, Teriyaki Aubergine, Spicy Beef

Jamie Oliver cooks go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice and asparagus and eggs.

Flat Out Food Wild Rice

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

Bake With Anna Olson Cream Pies

Anna shares three of her favorite recipes for cream pie.

The Chocolate Queen Chocolate Churros

Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.

Jamie's 15 Minute Meals Pork Steaks and Killer Kedgeree

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Feast by Fire Beyond Brisket

Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.

Chuck and the First Peoples' Kitchen Baie -Trinité, QC: Snow Crab Fishing

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Wall of Bakers Sweet Sandwiches

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.

The Chocolate Queen Coconut and Lime Choux Buns

Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart.

Jamie's 15 Minute Meals Moroccan Bream and British Burgers

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Wall of Chefs Buon Appetito!

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.

Hot Mess Express Leo from Rio and Chef Jasmine

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

Hot Mess Express Hot Messes Face-Off: Mac Vs Chris

Two hot messes compete with the on the same menu, Mac lead by chef-Andrea and Chris led by chef-Lauren.

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.

Jamie's Quick & Easy Food Steak; Watermelon Salad; Mussels; Boozy Pears

Quick steak stir-fry; watermelon, radish and feta salad.

Jamie's Quick & Easy Food Pasta, Teriyaki Aubergine, Spicy Beef

Jamie Oliver cooks go-to recipes for busy days, including tuna pasta, sticky teriyaki aubergine, spicy beef and cauliflower rice and asparagus and eggs.

Flat Out Food Wild Rice

Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.

Bake With Anna Olson Cream Pies

Anna shares three of her favorite recipes for cream pie.

The Chocolate Queen Chocolate Churros

Chocolate queen Kirsten Tibbals adds a chocolaty twist to her fan-favourite churros with a rich chocolate fudge sauce and prepares her coconut shortbread recipe with steamed chocolate bao.

Jamie's 15 Minute Meals Pork Steaks and Killer Kedgeree

Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yogurt.

Feast by Fire Beyond Brisket

Jess Pryles tries smoked lamb shoulder at Interstellar BBQ, pushing Texas traditions; back home, she shares step-by-step techniques to make restaurant-quality lamb on your own grill.

Chuck and the First Peoples' Kitchen Baie -Trinité, QC: Snow Crab Fishing

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Wall of Bakers Sweet Sandwiches

A French Clafoutis has the chefs intrigued; peanut butter is revealed in Chef Steve Hodge's pantry; in the final round, the last two home bakers must make a sandwich dessert.