Christine and Carl are educated in the art of sweet treats - like Panang curry and the ultimate carrot cake - with food editor Annabelle Waugh.

Brewing and stewing are the order of the day as chef Jonathan Goodyear joins Christine and Carl to make beer braised lentils and sausage, and stout cake with cream cheese icing.

Food writer Corey Mintz drops by the Four Senses kitchen to celebrate all things sour, including lemongrass iced tea and sumac roasted chicken.

Jazz singer Emilie-Claire Barlow brings the heat as she teaches Christine and Carl how to make spicy samosas and spiced panna cotta.

Four Senses gets salty as chef Matt Varner joins Christine and Carl to create salted caramel ice cream and preserved lemon vinaigrette.

This week, Carl and Christine get a lesson in curing from chef Justin Wolfe. Tune in to learn how to make gravlax salmon and cured pork belly.

Food personality, cookbook author and food columnist Bonne Stern shares her cooking knowledge, and favourite recipes containing fruit, with Christine and Carl.

Confit is the focus of this episode, as chef Rob Rainford drops by to school Christine and Carl on this French preparation.

This week, Christine and Carl welcome Ed Robertson, of the Barenaked Ladies, into the kitchen. Once there, he shares his recipe for a killer banana cake.

Umami is the name of the game as Christine, Carl and guest Donna Dooher whip up porcini-rubbed striploin steak, and potato and mushroom strudel.

Christine and Carl learn the art of fermentation courtesy of chef Nick Liu, and put it to use in recipes for snapper with black bean sauce and Kasu rice sugar cake.

Things get sticky in the kitchen as Carl, Christine and singer-songwriter Amy Sky prepare rice balls, ribs and pecan squares.

Carl and Christine host The Looneyspoons, a.k.a. sisters Janet and Greta Podleski, who whip up crunchy Asian slaw and construct an edible centrepiece for the table.