Watch S3, EP19: Fudge with Fubo for $0 Today
Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.
Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.
How to watch
More episodes
Bake With Anna Olson
S3, EP19 "Fudge"Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.
Bake With Anna Olson
S3, EP7 "Ice Cream"Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.
Bake With Anna Olson
S3, EP5 "Swiss Meringue"Anna demonstrates the versatility of Swiss meringue with three sweet treats.
Bake With Anna Olson
S3, EP6 "Waffles"Anna demonstrates how to make American, Italian and Belgian-style waffles.
Bake With Anna Olson
S3, EP4 "Muffins"Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.
More cooking shows
See allBarbecue: Smoke Out
They are old friends and experts in smoking, grilling and cooking outside. Watch Kevin Bludso and Noah Galuten show you how to let loose in the backyard, cracking jokes and cooking low-and-slow BBQ, hot-and-fast grilling, and so much more.
Next Level Chef
Chefs Gordon Ramsay, Nyesha Arrington and Richard Blais recruit talented chefs and take them under their wings as they face unique cooking challenges in a one-of-a-kind culinary gauntlet with the goal of finding the food world's newest superstar.
Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position.
Kitchen Nightmares
Chef Gordon Ramsay hits the road to help struggling restaurants all over the United States turn their luck around. Ramsay examines the problems each establishment faces, from unsanitary refrigerators to lazy or inexperienced staff, and searches for resolutions. With help from his team, Ramsay redecorates each eatery to give it a fresh new look and updates the menu as needed. Ramsay's ultimate goal is to make the restaurants he visits popular and profitable, but it's up to the restaurateurs to take his advice and turn their business nightmare into the American dream.