Seafood Carbonara takes center stage as Sonia demonstrates a seafood twist on the classic Italian pasta dish, using a mix of seafood like shrimp and clams, paired with a creamy sauce. To finish, she bakes a fresh Strawberry Tart, with a buttery crust filled with creamy custard and topped with vibrant strawberries, offering a light and refreshing dessert.

Sonia starts with a Gluten-Free Pita Gyros, showing how to create a gluten-free version of the popular Greek street food, complete with tender, spiced meat and fresh toppings wrapped in a homemade pita. Then, she turns to dessert with Baked Donuts, offering a lighter take on the traditional fried treat, coated with sugar or filled with sweet flavors, perfect for an indulgent yet healthier dessert.

Sonia demonstrates how to make Surimi Potato Croquettes, crispy on the outside and creamy on the inside, paired with the mild flavor of surimi. She finishes with Hot Cross Buns, a spiced, fruit-filled bread roll traditionally served during Easter, perfect with a cup of tea or coffee.

Sonia takes a journey to Asia with Cantonese Rice, a classic stir-fried dish packed with vegetables and cashew chicken, offering a blend of textures and flavors. She then prepares a Lemon Curd Tart, with its buttery crust and tangy lemon filling, creating a refreshing dessert to end the meal on a sweet and sour note.

This episode starts with Taralli, a traditional Italian snack that’s crunchy, ring-shaped, and flavored with fennel seeds or black pepper. Sonia shows how to bake these perfect little bites before moving on to a modern favorite, Poke Cake. This sweet treat is infused with various flavors by poking holes into the cake and filling them with delicious syrups, offering a fun and customizable dessert experience.

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 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.

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.

The episode begins with a Savory Caprese Tart, blending fresh tomatoes, mozzarella, and basil in a flaky pastry crust—a modern twist on the classic Italian salad. For dessert, Sonia prepares Paris-Brest, a French choux pastry filled with praline-flavored cream. The juxtaposition of light, fresh flavors with rich, creamy textures makes this episode a feast for the senses.

Sonia Peronaci begins with Gnocchetti, tender little pasta shells paired with clams and turnip greens, offering a delightful combination of sea and earth flavors. To round off the meal, she prepares a rich and creamy New York Cheesecake, providing a sweet, tangy contrast to the savory pasta.

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.

Moussaka, a classic Greek dish with layers of eggplant, ground meat, and béchamel sauce, is the focus of this episode. Sonia shows how to make this comforting casserole from scratch. For dessert, she prepares Carnival Fritters, crispy, fried dough dusted with sugar, bringing a festive and indulgent close to the meal.