Sonia begins with a Savory Tart, featuring a flaky crust filled with cheese, vegetables, and herbs, making it an ideal dish for lunch or dinner. She follows this with Monkey Bread, a fun, pull-apart bread coated in cinnamon sugar, offering a playful and delicious contrast to the savory tart.

In this episode, Sonia takes on Seafood Noodles, a delightful dish that combines perfectly cooked pasta with an assortment of fresh seafood, all coated in a light, flavorful sauce. For dessert, she makes a Cloud Cake, a light-as-air cake that almost melts in your mouth, creating the perfect sweet and fluffy ending.

Fish and Chips take the spotlight as Sonia demonstrates how to achieve a perfectly crispy batter and flaky fish. She pairs this British classic with a Mimosa Cake, a light and fluffy Italian dessert inspired by the mimosa flower, featuring layers of sponge cake and pastry cream. It's a beautiful marriage of rich fried flavors and delicate sweetness.

Sonia prepares Stuffed Bagels, chewy, doughy rolls filled with a savory mix of meats, cheeses, or vegetables. She follows this with Sfingi, Sicilian-style fried dough balls dusted with sugar, offering a delightful treat that complements the bagel’s hearty flavors.

Sonia explores Spanish flavors in this episode by preparing Pulpo a la Gallega, a simple yet flavorful dish featuring octopus seasoned with olive oil, paprika, and sea salt. For dessert, she switches gears with an American classic—Red Velvet Cake—layered with tangy cream cheese frosting. The blend of robust seafood and delicate sweetness makes this episode a culinary journey across borders.

Sonia dives into Middle Eastern flavors by preparing Kofta, spiced meatballs made from ground lamb or beef, served alongside Baba Ganoush, a smoky eggplant dip. For dessert, she switches to something light and zesty: Lemon Meringue Tart, a crisp pastry crust filled with tangy lemon curd and topped with a fluffy meringue, creating a delightful contrast of textures.

Sonia Peronaci brings a French classic to the table by demonstrating how to prepare both Croque Madame and Croque Monsieur. These two variations of grilled ham and cheese sandwiches showcase creamy béchamel and gooey melted cheese, with the Madame version topped with a fried egg. For dessert, she takes you to Sicily with the preparation of Cassata, a vibrant and rich cake filled with ricotta, candied fruits, and marzipan, making for a perfect blend of sweet and savory delights.

Sonia shows how to prepare Baked Sea Bream with Acqua Pazza, a traditional Italian dish featuring fish simmered with tomatoes, garlic, and herbs. To complete the meal, she makes Cream Puffs, light choux pastries filled with whipped cream or custard, offering a refined and elegant dessert.

Sonia explores Middle Eastern flavors with homemade Falafel and Hummus, demonstrating how to achieve the perfect texture and flavor balance in these classic dishes. For dessert, she bakes Angelica Cake, a beautiful braided sweet bread filled with chocolate and dried fruit. This episode combines exotic, savory flavors with a stunningly sweet treat.

In this episode, Sonia demonstrates how to create Beef Wellington, a showstopping dish featuring tender beef wrapped in puff pastry. To finish, she makes Coffee Magic Cake, a layered dessert with a creamy custard-like base and a light, fluffy top, offering a sophisticated and delightful contrast to the hearty main.

Savory Kugelhopf is a savory version of the classic yeast-based cake, filled with cheese, herbs, and sometimes ham. Sonia then contrasts this with a Cold Ricotta and Pistachio Tart, a no-bake dessert with a creamy ricotta filling and crunchy pistachio topping, creating a blend of rich and fresh flavors.

Sonia Peronaci kicks off with Coxinha, Brazil's beloved street food snack. These crispy, teardrop-shaped fritters are filled with a savory chicken mixture and fried to perfection. Paired with gooey, soft Cinnamon Rolls, this episode balances a rich, savory appetizer with a sweet, spiced treat, offering a delightful contrast for both novice and experienced cooks alike.