Corn Dog and Jacket Potatoes come together in this episode as Sonia prepares the ultimate comfort food pairing. Crispy, fried corn dogs are served alongside perfectly baked jacket potatoes. For dessert, she makes Vanilla and Strawberry Cupcakes, light and fluffy cupcakes topped with a swirl of buttercream, offering a sweet and satisfying end to the meal.

Sonia presents Savory Cantucci, a twist on the traditional Italian biscuit, with a more herbaceous, savory profile, perfect as a snack or appetizer. To complement, she creates a Coffee Chiffon Cake, a light and airy cake infused with the deep flavors of coffee, providing a delightful end to the meal.

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 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.

Stuffed Rolled Meat takes center stage in this episode, as Sonia demonstrates how to prepare a flavorful meat roll filled with herbs, cheese, and vegetables. She pairs this hearty main with a Boston Cream Pie, a light sponge cake filled with custard and topped with a rich chocolate glaze, making for a decadent dessert.

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.

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.

This episode highlights a unique combination of Penne with Octopus Ragu, where Sonia demonstrates how to slow-cook octopus to create a rich, flavorful sauce that perfectly coats the pasta. She then turns to something sweet with a Lemon Roll Cake, a fluffy, zesty dessert filled with a light lemon cream, making for a refreshing finish.

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.

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 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 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.