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Makeover Takeover

Episode | From: Beat Bobby Flay

Queer Eye's style guru Tan France partners with Maneet Chauhan and chefs Franklin Becker and Kelly "Shibumi" Jones to dress Bobby Flay down.

Share-Less Thanksgiving Stuffing

Recipe

Total Time:: 1 hour 40 minutes

Parisian Onion Soup

Recipe | Courtesy of Food Network

Total Time:: 35 minutes

1 Review

Bobby whisks us away to the South of France as he cooks up a delicious brunch menu inspired by one of his favorite places. All good French food is accompanied by a Baguette and Bobby toasts his with Goat Cheese topped with Poached Eggs and a Black Pepper Vinaigrette. For a little something sweet he whips up a Pain Perdu with Fresh Peaches & Vanilla Butter, and to finish ... a White Wine and Lillet Cocktail. Dee-lish!

Buon Appetito

Episode | From: Brunch @ Bobby's

Cuisine du Jour

Episode | From: Brunch @ Bobby's

Going for Butter Gold

Episode | From: Next Baking Master: Paris

Hosts Stephanie Boswell and Ludo Lefebvre celebrate France's love of butter with a visit to the rule-breaking French Bastards Bakery, run by Julien Abourmad and Emmanuel Gunther. Julien and Emmanuel give the bakers a lesson in mashups as they present their signature creation, the "cruffin," as a muse for the competitors to create their own buttery mashup. Then, the bakers get inspired by Parisian fashion to craft a trio of desserts that work together as a collection.

Fulton Market Fish Chowder

Recipe | Courtesy of Michael Lomonaco

Masaharu Morimoto

TALENT

Born in Hiroshima, Japan, Iron Chef Japanese Masaharu Morimoto trained in a sushi restaurant before moving to the U.S. in 1985 at the age of 30. After working in several restaurants, he joined the highly acclaimed Nobu restaurant in New York City. Morimoto polished his craft in New York's melting pot and became a state-of-the-art world chef. His cutting-edge cuisine attracted the attention of Iron Chef producers, who invited him to become a Japanese Iron Chef. His skill, which outshines the trademark diamond stud in his left ear, has been recognized all around the world. While his cooking has Japanese roots, it's actually "global cooking" for the 21st century. His unique fusion cuisine takes advantage of Japanese color combinations and aromas and uses Chinese spices and simple Italian ingredients, while maintaining a refined French style of presentation. "Cooking is entertainment," proclaims the revolutionary. Morimoto's attitude is evident in his dishes, which retain a sense of fun and a bit of spice. Morimoto opened his own restaurant, Morimoto, in Philadelphia in 2002 and a second one in New York City in 2006.