Chef Tyler Florence shows the celebrity recruits how easy it is to make a one-skillet frittata with wild mushrooms, shallots and spicy Italian sausage.
Tour San Francisco football star Jerry Rice's new home and watch Jerry cook pancakes. Plus, we'll see the bohemian style kitchen of chef Dennis Leary of Rubicon's in downtown San Francisco.
Emeril prepares dishes from his cookbook There's a Chef in My World. The recipes are simple enough for young people to prepare and offer the whole family an opportunity to enjoy foods from other lands.
The Iron Chefs send their best to face off against Food Network's very own Bobby Flay. Featuring Gordon Elliott as the American MC at Webster Hall in NYC. With guest judges including Donna Hanover and the Zagats.
Wolfgang and five chefs prepare the ultimate meal for his favorite charity, Meals on Wheels. Joining him are Nobu Matsuhisa, Joachim Splichal, Charlie Palmer, Lydia Shire and Francois Payard. Wolfgang makes White Corn Angolotti and Catalonian Fire Roasted Lamb Rack.
Chefs come in all sizes...and ages. And with a little help from Mom or Dad, kids can make meals that really sizzle. Join Emeril tonight as he helps get everyone into the kitchen with some kicked up recipes from his new book.
Visit chef Tom Douglas and his wife Jackie Cross in Seattle - a couple who's redefined industrial design in their home with modified ideas from the restaurants. Also visit a do -it -yourself kitchen built by a couple who'd never done it before.
Host Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Chef Alex Guarnaschelli in a battle for the best fruit dish. In round one, the chefs seal their fate by choosing the ingredients everyone will be using, and their pick could give them an advantage or help Alex dominate the competition. After judges Troy Johnson and Lee Anne Wong send one chef home, the remaining competitors amp up their produce game in an effort to claim up to $15,000.
Tyler Florence brings together five of the best chefs in Charleston, S.C., to compete in a contemporary Southern cuisine restaurant. The kitchen gets stocked daily with items fresh from the coast, so the chefs must search the pantry and fridge for whatever works best with secret ingredients like smoked pork sausage and bitter blood oranges. Then the two remaining chefs duke it out to see who can use lobster, saffron and anything else they can find to make a dish that wins the Bite Club Champ title.