In this episode, Sonia presents a Savory Braid filled with salami and cheese, perfect for a hearty snack or appetizer. She then contrasts this with Banoffee Pie, a decadent British dessert made with bananas, cream, and toffee, blending savory and sweet in an indulgent spread.

Sonia prepares two Spanish classics in this episode. She starts with Patatas Bravas and Salmorejo, crispy potatoes served with a spicy tomato sauce and a thick, creamy cold tomato soup, creating a vibrant, flavorful pairing. She finishes with Sardinian Sweet Peaches, delicate pastries shaped like peaches and filled with a sweet ricotta mixture.

Messinese Focaccia, a Sicilian bread topped with tomatoes, anchovies, and cheese, is the star of this episode. Sonia then prepares a Gluten-Free Naked Cake, demonstrating how to create a beautiful layer cake with minimal frosting, showcasing the natural beauty of the cake itself while making it accessible to those with gluten sensitivities.

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.

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.

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.

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.

In this episode, Sonia whips up Duchess Potatoes, a fancy version of mashed potatoes, beautifully piped and baked to golden perfection, served alongside a tender and flavorful meatloaf. To finish, she makes Saint Martin Biscuits, traditional sweet, buttery cookies, perfect for dipping in tea or coffee.

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.

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 demonstrates how to make Rolled Veal, a tender and flavorful meat dish filled with herbs and vegetables, perfect for a comforting meal. She pairs it with Apple Pie, a classic dessert featuring buttery pastry filled with cinnamon-spiced apples, offering a warm and satisfying conclusion to the meal.