Sonia starts with Savory Strudel, a flaky pastry filled with vegetables and cheese, offering a light yet flavorful dish. She contrasts this with the rich, dark decadence of Devil's Food Cake, known for its moist layers of chocolate goodness. The mix of savory pastry and indulgent chocolate creates a perfect harmony of flavors.

Quiche Lorraine is the highlight of this episode, as Sonia prepares the famous French savory tart filled with bacon, cheese, and a rich custard. For dessert, she moves to a decadent Moka Cake, where layers of coffee-flavored sponge cake are paired with a creamy coffee frosting, offering a perfect pick-me-up for coffee lovers.

In this episode, Sonia creates Savory Tartlets, mini pastry shells filled with a variety of savory ingredients like cheese, vegetables, and herbs. For a sweet contrast, she bakes a Cocoa and Pistachio Roll, a soft sponge cake rolled with a rich cocoa filling and crunchy pistachios, offering a perfect balance of flavors.

Hearty and comforting, Shepherd's Pie is the star of this episode, featuring a savory meat filling topped with creamy mashed potatoes. For dessert, Sonia crafts a Black Forest Cake, a German delight with layers of chocolate, whipped cream, and cherries. The combination of a rich, savory main and an indulgent dessert will make any meal feel special.

This episode showcases Sonia’s take on Fajitas, a flavorful Mexican dish of grilled meat and vegetables wrapped in warm tortillas. For dessert, she prepares Soft Coffee Cakes, delicate, fluffy cakes infused with coffee, providing a sweet and aromatic finish to the vibrant fajitas.

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 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 kicks off this episode with a light and refreshing Seafood Fregola Salad, combining tender fregola pasta with a medley of seafood like shrimp and mussels. The dish is balanced with bright flavors of lemon and herbs. For dessert, she prepares Custard Veneziane, sweet Italian pastries filled with rich, creamy custard, providing a delightful contrast to the savory seafood dish.

Hamburger and Fries are featured as Sonia shows how to make the perfect burger with crispy, golden fries. She then pairs this classic combo with Tarte Tatin, a caramelized upside-down apple tart that adds a sweet, buttery contrast to the savory, satisfying main dish.

Malloreddus alla Campidanese, a traditional Sardinian pasta dish, is the focus of this episode. Sonia demonstrates how to make these small ridged pasta shapes, served in a hearty sausage and tomato sauce. For dessert, she prepares Sfogliatella Frolla, a shortcrust version of the famous Neapolitan pastry filled with ricotta, making for a rustic yet elegant combination of flavors.

Polenta Pizza offers a creative spin on traditional pizza, as Sonia uses a polenta base instead of dough, topping it with cheese and vegetables. For dessert, she whips up Mini Coffee Pavlovas, crisp meringue shells filled with coffee cream, offering a delicious combination of textures.

Sonia takes you through the steps of making Maltagliati, a rustic, irregularly cut pasta, served with a fresh Pesto, Cherry Tomatoes, and creamy Burrata cheese. She follows up with an Oatmeal and Berry Tart, featuring a crumbly oatmeal crust filled with juicy, sweet-tart berries, a delightful dessert for any occasion.