
Delivering smart, surprising and visually gorgeous ideas, tips and products that make you a hero in the kitchen, So Yummy includes how-to food prep, cooking competitions, travel and food culture shows

Cheese fondue, celeriac rémoulade and a delicate-but-divine martini are on Raymond Blanc's menu.

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.

Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

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

Kirsten shares recipes that are sure to keep children happy, such as coconut lollipops, chocolate butterflies, and flowerpot cakes.