In this episode, Sonia guides viewers through making Baked Orecchiette from Matera, a hearty Italian pasta dish baked with rich sauce and cheese. For dessert, she bakes Whoopie Pies, a delightful treat where soft chocolate cakes sandwich a sweet, fluffy cream filling, providing a playful and indulgent end to the meal.

Sonia begins with an elegant dish, Octopus on Potato Cake, where tender octopus is served atop a crispy potato cake, combining flavors and textures in a unique way. She pairs this with a Hummingbird Cake, a moist and flavorful dessert made with pineapple, bananas, and pecans, topped with a sweet cream cheese frosting.

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.

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.

Potato Focaccia in a Pan is the star of this episode, as Sonia shows how to make a soft, flavorful bread with crispy edges. To satisfy your sweet tooth, she also bakes a batch of Brownies and Blondies, offering both chocolatey richness and a lighter, vanilla-infused alternative. This episode is a perfect mix for carb lovers who enjoy both savory and sweet.

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.

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.

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.

In this episode, Sonia bakes a Cereal Potato Crown, a savory pie made with layers of crispy potatoes and a crunchy cereal topping, offering a unique texture and flavor. For dessert, she makes Pear and Chocolate Cake, a rich chocolate base complemented by the sweetness of fresh pears, providing a decadent finish.

Vitello Tonnato, a cold veal dish topped with a creamy, tangy tuna sauce, is the focus of this episode. Sonia pairs it with Coffee Éclairs, delicate choux pastries filled with a coffee cream and glazed with chocolate, offering a refined and delicious way to end the meal.

In this episode, Sonia creates Spätzle with Zucchini Cream, Potatoes, and Mussels, blending the delicate flavors of zucchini and seafood in a comforting pasta dish. For dessert, she turns to Alfajores, soft cookies filled with dulce de leche, offering a sweet and creamy conclusion to the meal.

Sonia dives into baking with Wool Roll Bread, a visually stunning bread with a soft, pillowy texture and a sweet or savory filling. Following that, she makes Victoria Sponge Cake, a British classic with layers of jam and whipped cream sandwiched between light sponge cakes. This episode is all about mastering the art of dough and cakes.