Arroe Collins Foodie's Paradise

USA's “Everything On The Menu with Braun Strowman” follows the WWE legend as he brings his superhuman appetite to America's most delicious destinations, from the ultimate greasy-spoon favorites to the Michelin-starred temples of gastronomy and everything in-between. Braun doesn't just eat... he obliterates every dish in his path, bonds with the culinary warriors behind the counter, and picks his favorite from each city's most iconic flavors. The eight-city tour includes Fort Worth, Washington D.C., Orlando, Las Vegas, Chicago, Milwaukee, New Orleans and Tampa.

In 1972, Anson Williams landed the role of Potsie Weber in a segment of the comedy-anthology series Love, American Style titled "Love and the Happy Days", which also introduced Richie Cunningham (Ron Howard), Richie's mother Marion (Marion Ross), and other characters that were spun off into the television series Happy Days. (Only Williams, Howard, and Ross reprised their roles for the spin-off).The new series' first season, during which Williams received second billing after Howard, was centered mainly on Richie and Potsie. Eventually, as break-out character Arthur "Fonzie" Fonzarelli (Henry Winkler) and Richie's mother, father, and sister became more popular, Potsie was joined by Ralph Malph (Don Most, who was merely a side character in season one), and Potsie and Ralph became inseparable.Unlike Howard and Most, Williams was one of the few to remain through the entire run of the series, although his appearances became less frequent in later seasons. In some episodes, Richie, Potsie, and Ralph formed a band combo that performed at Arnold's Drive-In and other places. As Potsie, Williams actually sang lead vocals for the group. Williams' first wife, Lorrie Mahaffey, portrayed Potsie's girlfriend, Jennifer, in later seasons.After Happy Days, Williams began a much more prolific career as a television director, starting with short programs for adolescent-age children, including afterschool specials "No Greater Gift" (1985) and "The Drug Knot" (1986), and TV-movie Lone Star Kid (1986). He has gone on to direct many episodes for a variety of television series, including Beverly Hills, 90210, Melrose Place, seaQuest DSV, Star Trek: Deep Space Nine, Star Trek: Voyager, Xena: Warrior Princess, Hercules: The Legendary Journeys, The Secret Life of the American Teenager, Sabrina the Teenage Witch, and Charmed He also directed several episodes of the TV series 7th Heaven.Despite his success as a director and producer, Williams has occasionally returned to his work on Happy Days in retrospective ways. He played himself in a 1996 Happy Days-themed Boy Meets World episode (which also featured former castmates Tom Bosley and Pat Morita). While directing a 2003 episode of Sabrina the Teenage Witch titled "Sabrina in Wonderland", he appeared as Potsie in a fantasy sequence. He also joined his fellow Happy Days cast members for reunion specials in 1992 and 2005.Williams is also a businessman. In 1987, fellow Happy Days cast member Al Molinaro and he opened a chain of diners called Big Al's; the business went defunct. He founded Starmaker Products, a cosmetics company, and was a featured speaker at the U.S. Patent and Trademark Office's National Trademark Expo in April 2008, at which he talked about the importance of registered trademarks for small businesses (and signed autographs for Happy Days fans). Williams is the author of Singing to a Bulldog: From Happy Days to Hollywood Director, and the Unlikely Mentor Who Got Me ThereABOUT THE PERFECT PORTION COOKBOOKAnson Williams is living proof that "Sixty is the New Sexy," and now he shares his own philosophy on fitness in "The Perfect Portion Cookbook," which was recently selected and scheduled by QVC to be launched on Super Bowl Sunday. Anson Williams, best known for his role of on "Happy Days," had the 100-calorie idea, based on his own need to stay fit and still be able to eat the foods he loved. He, along with and JoAnna Connell, contacted Bob Warden (New York Times best selling cookbook author and TV cooking personality), who partnered with Mona Dolgov (experienced nutritionist, cookbook author and marketer for the food and appliance industry) and the result was "The Perfect Portion Cookbook." "It's the first 100 Calorie Count System of its kind," says Anson. "America's Favorite Comfort Foods all in Simple 100 Calorie Portions. It's the easiest calorie count in the world. How cool is that?" Unlike any other programs out there, you can eat what you love and never over eat! The successful entrepreneurial team of Williams and Connell along with Warden and Dolgov, two of the most revered and respected individuals in the cooking world, have created an exciting lifestyle platform that will fight a horrendous problem - obesity. A catastrophic condition in the USA, "The Perfect Portion Cookbook" is a major step toward solving the problem. In a world that has been so "millennial" focused in recent years and where "boomers" are being judged as old or not happening, Anson sets an example of how vital they can be by using the Perfect Portion Control system himself, which has resulted in a slimmer and more energetic outlook.With 150 of America's favorite comfort foods, "The Perfect Portion Cookbook" has everything from French Toast to Lasagna and Apple Turnovers, all with easy, perfect portion control, using a simple 100 Calorie Counting System. The first of its kind, each of the classic comfort food recipes, allow food lovers to eat “guilt free,” because each recipe has been crafted in multiples of 100 calories, to select the perfect portion that is right for the individual. Eat perfect portions of the foods we all love and never overeat!

Content creator and recipe developer Lindsey Baruch of @lindseyeats, known for her vibrant, low-fuss recipes, is releasing her first ever cookbook, Something Delicious: 100 Recipes for Everyday Cooking on September 30th, 2025 [Ten Speed Press].In Something Delicious, Lindsey offers home cooks the ultimate kitchen resource, inviting them to engage all five senses throughout the cooking process- smelling, tasting, touching, and truly experiencing each recipe as an opportunity for discovery. Drawing from her Indian, Jewish, and Iraqi roots - and inspired by memories of cooking alongside her aunts and grandmother in her hometown of Los Angeles- Lindsey presents a deeply personal, yet practical guide to exploring your palate and flavor preferences intuitively. Something Delicious is more than just a collection of recipes and step-by-step instructions, it's a roadmap to trusting yourself in the kitchen, building lasting confidence as a cook, and finding joy throughout the process. Whether it's a casual weeknight dinner, a sunny al fresco brunch or an at-home date night, Lindsey ensures something delicious will always end up on your table.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.

Chef Josh Capon began his culinary journey when he was discovered by Charlie Palmer. He honed his skills at Aureole and the Lenox Room before working for David Burke at Park Avenue Cafe and traveling throughout Europe. After a stint at St. Regis Hotel's Astor Court as sous chef under Gray Kunz, he took over as Executive Chef at Matthew's, followed by Alva, and later took on the role of Executive Chef at Canteen in SoHo. He went on to open several successful restaurants, including Lure Fish Bar, Burger & Barrel Winepub, El Toro Blanco and Bowery Meat Company with Mercer Street Hospitality Group. Capon's latest venture is the hospitality portfolio VCR Group, which he co-founded with David Rodolitz, Gary Vaynerchuk, and Conor Hanlon in 2021.VCR Group's portfolio includes Little Maven, ITO & Fly Fish Club in New York City; CAPON'S and ITO, in Las Vegas; with additional projects in the works. 

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City's sweet sauce, while others prefer North Carolina's vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.

From Summer Soirées to Back-to-School Bites, Celebrity Chef and Entertainer George Duran Serves up Seasonal Inspo for Families Interviews Available via Satellite and Video Conferencing on Friday, July 18th  from 7AM – 1PM ET Summer's in full swing, and that means it's time for backyard BBQs, casual get-togethers, and planning for the busy back-to-school season ahead. In interviews on July 18th, celebrity chef and entertainer George Duran will dish out tasty tips to elevate your  summer celebrations and fun and flavorful snacks tthat make the transition back to routine a breeze.  About George Duran George Duran is a multi-lingual chef, comedian, and host. Author of Take This Dish and Twist It, known for his Food Network show Ham on the Street and host of TLC's The Ultimate Cake Off!. He's appeared as guests on Live with Kelly, NBC's Today Show, CBS Mornings, The Wendy Williams Show, Harry and many others. He is currently a culinary contributor for ABC's Good Morning America and Fox and Friends. 

May is National Arthritis A...May is National Arthritis Awareness Month AND National Osteoporosis Awareness and Prevention Month.  Anyone over age 50 has an increased risk for arthritis AND osteoporosis!  According to the CDC, 1 in 4 adults has osteoarthritis, the most common joint disorder in America, and the International Osteoporosis Foundation reports that 1 in 3 women and 1 in 5 men over age 50 will experience an osteoporosis-related fracture.THE COMPLETE BONE AND JOINT HEALTH PLAN is a complete, science-backed lifestyle plan for stronger bones, healthier joints, and lifelong mobility— co-authored by an orthopedic surgeon and a registered dietitian!Many books cover bone health…or joint health….or nutrition….or exercise. This is the first book to address all those aspects seamlessly in a simple, unified program.

Season two of "Global Soul Kitchen" joins chef and best-selling author Deborah VanTrece in the kitchen as she brings more twists to her "global soul food" style of cooking, combining traditional Southern American dishes with influences from across the globe. In each half hour episode, VanTrece brings together bold flavors and unique inspirations to create memorable and delicious one-of-a-kind dishes. With recipes this season from Jamaican beef pot pie and black-eyed pea biryani to adobo ribs and duck schnitzel with sweet potato waffles, VanTrece whips up meals that are both familiar and unique.

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they're so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. Steven knows about gear!  A whole chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. The book is divided into these chapters: Breakfast; Tapas; Sandwiches; Burgers & Sausages; Flatbreads & Tortilla Dishes; Meat; Poultry; Seafood; Vegetables, Rice, and Tofu; Desserts.

People in the U.S. enjoy chocolate and candy 2-3 times per week, averaging just 40 calories and about one teaspoon of added sugar per day. And every U.S. confectionery manufacturing job supports 11 other American jobs in related industries. The U.S. confectionery industry generates $54 billion in annual sales. Chocolate and candy enhance summertime traditions and experiences, like going to the beach, embarking on a road trip, going camping, or enjoying an outdoor concert. These activities are all a fun part of the summer season, and according to the National Confectioners Association

Dining out just got a whole lot cheaper—and even more delicious! The Everything® Restaurant Copycat Recipes Cookbook by Kelly Jaggers is your ultimate ticket to recreating the most crave-worthy restaurant dishes right in your own kitchen. With 200 fast, foolproof recipes, this cookbook unlocks the secrets behind your favorite meals, from IHOP's fluffy Original Buttermilk Pancakes to Olive Garden's famous Breadsticks, In-N-Out's Double-Double Burger, Pizza Hut's Stuffed Crust Pizza, and even Crumbl's beloved Pink Sugar Cookie! With restaurant prices soaring, eating out has become an occasional splurge rather than an everyday treat. But why settle for fewer indulgences when you can whip up your go-to meals at home—for less? This cookbook is packed with budget-friendly versions of popular dishes, so you can enjoy the flavors you love without the hefty price tag. More than just savings, this book is about convenience, customization, and creativity. Want a healthier spin on McDonald's Breakfast Burritos? A gluten-free take on Chipotle's Cilantro Lime Rice? With easy-to-follow recipes and ingredient swaps, you can tailor every dish to your dietary needs—without sacrificing flavor. From appetizers to desserts, drinks to full-course meals, this book brings the restaurant experience to your dinner table with more variety, fun, and savings than ever. Say goodbye to expensive takeout and hello to five-star flavors from the comfort of home! The Everything® Restaurant Copycat Recipes Cookbook is available now—get ready to cook up some magic!

The HOW NOT TO AGE COOKBOOK: 100+ Recipes for Getting Healthier and Living Longer is the much anticipated culinary companion to How Not to Age by nutrition scientist Dr. Michael Greger. Spotlighting ingredients and regional cuisines that have been shown to promote longevity, he offers simple, accessible steps for long-term physical and mental wellbeing. Decades of research has gone into these simple, nutrition-packed dishes and draw on inspiration from the places around the world where people traditionally live the longest. “An accessible, information-packed guide demonstrating that it is never too late to take steps toward a healthier lifestyle.”—Library Journal

FYI announces the season 2 premiere of "Wild Game Kitchen" beginning Saturday, May 3 at 9PM ET/PT with back-to-back episodes, as part of the Home.Made.Nation multiplatform lifestyle programming block. Starring Emmy- and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes will explore the art of creating easy and delicious meals while cooking wild food over open flame."I love 'Wild Game Kitchen.' It's a fun, fast paced, culture dive into a cooking genre that's a jumping off point for curious exploration of ingredients, techniques and wild fire fun. And all the recipes can be made with conventional proteins too. I really believe this is the best cooking show out there," said Andrew Zimmern.In each half hour episode, "Wild Game Kitchen" will follow Zimmern as he demystifies preparing game meat and fish and provides tips for sourcing, butchering, and preparing meals with non-traditional or often overlooked proteins. With recipes that span across seafood including mackerel, squid and snapper to game meat like wild boar, elk, and bison to poultry such as guinea hen, quail and pigeon, Zimmern is an expert in showcasing how stunning dishes can be created from a wide variety of ingredients. Bringing in culinary influences from across the globe, each episode showcases one protein and how it can be the star of any table."Wild Game Kitchen" is produced by Intuitive Content. Executive producers for Intuitive Content are Andrew Zimmern, Patrick Weiland, Patrick McMahill and Jason Wallace.Series will be available on demand and to stream on the FYI App and fyi.tv

You asked, and she delivered-this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book. The spud-the humblest of ingredients-can be made into more than just mashed potatoes (but if it is mash, make it the best mashed potatoes ever), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time-whether it's a trusted roasted potato, a melt-in-the-mouth fondant, moreish fries and wedges or the perfect bake. Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes, dauphinoise and patatas bravas), and even some old-school favourites (hello, potato smiles), not to mention a whole chapter dedicated to her sensational 15-hour potatoes. Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.

Season six of The HISTORY Channel's most salivating series “The Food That Built America” is stuffed with the origin stories of inspiring food pioneers, visionaries, and entrepreneurs who revolutionized America's culinary landscape. From unlocking original ideas to elevating old favorites, this season explores the inspiration and innovation behind the products that became household names such as DORITOS, TOSTITOS, PACE PICANTE, SALSA, RAISINETS, GOOBERS, MILK DUDS, CHIPS AHOY, and many more.These creative, sometimes ruthless, visionaries unlocked strokes of branding genius that rewrote labels and grocery aisles, evolving the tastebuds of consumers one product at a time. Join in on the fun as we crunch through the stories behind some of the biggest and most lucrative food brands in American history.New episodes air Sundays at 9/8c on The HISTORY Channel.

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments.  DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won't just have kids cooking—they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. 

In MOTHER SAUCE: Italian American Family Recipes and the Story of the Women  Who Created Them. Lucinda Scala Quinn,  author of the bestselling Mad Hungry series, shares 100 classic family-style Italian recipes in honor of the Italian immigrant grandmothers, mothers, and daughters who created them. 

Emily will help you create tasty, easy, customizable recipes with limited ingredients. Most recipes feature fewer than six ingredients and require less than fifteen minutes of prep time. The Simplified Cookbook reflects Emily's philosophy that mealtime shouldn't be stressful or time-consuming. Aimed at families from all walks of life, whether time-strapped or budget-conscious, the cookbook serves as a testament to the power of simple ingredients and minimal prep to bring families together around the dinner table.The cookbook includes:Easy-to-navigate sections for breakfast, lunch, dinner, and dessert, along with a few bonus recipes for those times you're feeling fancy60 delicious and easy recipes with limited ingredients 60 more ideas for assembly meals: meals you can throw together in a cinch (or a pinch) and be on your way without a lot of chopping, sauteing, or, you know, cooking Four weeks of meal plans, so you have a roadmap for success A detailed resource section all about gadgets, staples, substitutions, and more Inspiration and insight from Emily on why dinners together matter, how to avoid decision fatigue, and other tips and tricks for an efficient and welcoming kitchen 

Continuing A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, new series "Instant Italian" joins chef, cookbook author, recipe developer, and culinary influencer Anna Francese Gass in the kitchen as she brings a new spin to beloved Italian dishes. The series premieres with back-to-back episodes beginning Monday, March 10 at 9:30pm ET/PT on FYI, as part of A+E Networks' Home.Made.Nation multi-platform lifestyle programming block. "I'm really excited for my new cooking series. The tips and techniques I developed to simplify my cherished Italian recipes will make it effortless for anyone to bring a delicious and authentic Italian dinner to the table," said Anna Francese Gass. In each half hour episode, "Instant Italian" works to take favorite Italian dishes and make them quick and easy for modern home cooks. Drawing on inspiration from her childhood visiting family in Calabria, Anna is known for her ingenious spins on familiar dishes. Whether she is transforming pasta with a snackable fried version (just minutes in an air fryer), perfecting a deeply flavored chicken cacciatore for an easy sheet-pan supper, or putting a creative twist on desserts like affogato mug cake and cannoli icebox cake, Anna is always finding fun and unique ways to update meals while still keeping the flavors true to their roots. Ahead of the premiere of "Instant Italian" a new episode of "Rachael Ray in Tuscany" will premiere at 9pm ET/PT on FYI. Viewers will join Rachael Ray in the kitchen as she brings delicious Italian specialties from her very own kitchen into her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists. "Instant Italian" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. Series will be available on demand and to stream on the FYI App and fyi.tv

As part of A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, chef, New York Times bestselling cookbook author, and dinner party aficionado Jake Cohen breaks down the myth that entertaining needs to be difficult in the new series "Jake Makes it Easy." Pulling inspiration from his Jewish heritage as well as middle eastern influences from his extended family, Jake guides viewers through stress-free and delicious dishes that always feel like a celebration. "Jake Makes it Easy" premieres with back-to-back episodes Monday, October 28 at 10pm ET/PT on FYI, as part of A+E Networks' Home Made Nationmulti-platform lifestyle programming block. In each half hour episode, "Jake Makes it Easy" provides viewers a step-by-step process for creating a main course and dessert that incorporate aspects from classic dishes and unique flavors all while keeping it simple. Having worked in some of New York City's top restaurants and test kitchens, Jake brings his impressive culinary background and love of hosting to create inspired meals fit for any table. With dishes including everything from balsamic and soy brisket, challah monkey bread, and Iraqi salmon to date brownies, baked gnocchi and soup-less chicken soup, Jake weaves together his heritage and stories of food and family to create unforgettable meals every guest will love. "Jake Makes it Easy" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. *Join the conversation by following @home.made.nation and using #JakeMakesItEasy Series will be available on demand and to stream on the FYI App and fyi.

It's that time of year again! Whether it's back to school potlucks, bonfire birthdays, or fall fetes, the cooler weather and harvest bounty has everyone wanting to get together and connect. Tara Teaspoon invites you to step into the kitchen and create a meal worth remembering. She loves to entertain friends and family and gather them around the table with recipes for elevated fall favorites. Her favorite fall dishes are flavorful, exotic and comforting all at once. Tara Teaspoon knows a thing or two about dishes that check all the boxes. These dishes will take you through the fall and become your go-to favorites. One of her key tips? Use seasonal ingredients to add a pop of flavor to every dish!

You may not know Nagi, but chances are you've cooked one of the outrageously delicious, exhaustively tested recipes from her hugely popular website, RecipeTin Eats, which receives half a billion views annually. Nagi has an international following with almost half of the RecipeTin Eats readership based in North America. Or maybe you noticed her first book, Dinner, on the New York Times Best Sellers list. With millions of fans clamoring for more—the book has over 1,700 five-star reviews on Amazon—Nagi's second book, DELICIOUS TONIGHT (Countryman Press) is out this fall.The recipes in DELICIOUS TONIGHT are a reflection of Nagi herself: vibrant, creative, unfussy, international, warm, and clever. The 150+ brand-new, fully Americanized recipes with 800 variations on those recipes and 3,000 possible combinations that mix and match ingredients are for everyday easy dinners that are exciting and anything but ordinary. Take halloumi burgers with smashed avocado and tomato relish or Chinese sweet corn soup with egg ribbons or whipped tahini with a mountain of panko on asparagus.  With a focus on flavorful, budget-friendly, nourishing meals, Nagi's recipes have a wow factor in spite of being a downright breeze to make. From One Pan, One Pot Dinners like vegetable chicken biryani and baked fish with golden coconut sauce, to What You've Got on Hand like Indian lentil coconut stew-soup, to Sunday Suppers like slow roasted Middle Eastern lamb shoulder and torta di rigatoni, to Sweets like strawberry swirl shortcake and hot butterscotch cake with butterscotch sauce.   There are sections in the book on salads (with 9 different salad dressing recipes); sides; breads; rice; roasted vegetables (with 10 ways to dress them up); stir fries (with how to tenderize meat and how to chop vegetables); and a whole chapter on recipes using Charlie, Nagi's beloved all-purpose Chinese stir-fry sauce.

From Johns Hopkins medical expert Dr. Marty Makary, the New York Times-bestselling author of The Price We Pay-an eye-opening look at the medical groupthink that has led to public harm, and what you need to know about your health. More Americans have peanut allergies today than at any point in history. Why? In 2000, the American Academy of Pediatrics issued a strict recommendation that parents avoid giving their children peanut products until they're three years old. Getting the science perfectly backward, triggering intolerance with lack of early exposure, the US now leads the world in peanut allergies-and this misinformation is still rearing its head today. How could the experts have gotten it so wrong? Dr. Marty Makary asks, Could it be that many modern-day health crises have been caused by the hubris of the medical establishment? Experts said for decades that opioids were not addictive, igniting the opioid crisis. They refused menopausal women hormone replacement therapy, causing unnecessary suffering. They demonized natural fat in foods, driving Americans to processed carbohydrates as obesity rates soared. They told citizens that there are no downsides to antibiotics and prescribed them liberally, causing a drug-resistant bacteria crisis. When modern medicine issues recommendations based on good scientific studies, it shines. Conversely, when modern medicine is interpreted through the harsh lens of opinion and edict, it can mold beliefs that harm patients and stunt research for decades. In Blind Spots, Dr. Makary explores the latest research on critical topics ranging from the microbiome to childbirth to nutrition and longevity and more, revealing the biggest blind spots of modern medicine and tackling the most urgent yet unsung issues in our $4.5 trillion health care ecosystem. The path to medical mishaps can be absurd, entertaining, and jaw-dropping-but the truth is essential to our health.

Produced by Reese Witherspoon's Hello Sunshine, The Pasta Queen features Nadia Caterina Munno, descendant of an Italian pasta dynasty, who has racked up millions of followers on TikTok and Instagram. Each episode, audiences will travel through Italy with Nadia, then spend time in her chef's kitchen as she shares essential ingredients from the Italian regions she visited, and makes authentic Italian dishes with love.Nadia Caterina Munno is a New York Times and Wall Street Journal bestselling author celebrated for her contagious energy, love for people, classic recipes, and spreading the beauty of Italy worldwide. Born and raised in Rome, she comes from a long family line of pasta makers dating back to the 1800s. Nadia has appeared on shows like TODAY, The Drew Barrymore Show, Sherri, Good Morning America, and Entrepreneur Magazine dubbed her “a force to be reckoned with in the digital space.”

"Owen is a food star for a new generation...I can't wait to try more of his creations from this book!" -Gordon Ramsay Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok's reigning "Sandwich King" Owen Han. Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn't it about time your turkey club got an upgrade? Enter Owen Han, whose epic creations between bread have earned him millions of followers on social media. He's renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen's book, anything that can be stacked and held in your hand counts as a sandwich-from a taco to a bao to a wrap.

Thank you for being part of the conversation.  This is Play It Forward.  Real people.  Real stories.  The struggle to Play It Forward.  Episode 640 with food author and Cook Anna Jones whose new book is titled Easy Wins. Clever, delicious, heartfelt and wholesome - Anna gets it right again' - JAMIE OLIVER   A brand new and essential book from award-winning and bestselling cook Anna Jones.   Discover her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavor and kind to the planet.

89% of Americans agree that tailgating would be more fun if people just focused on the sports, friends, and food. The Grill Dads will walk viewers through a fan-favorite recipe and share tips from their experience as busy dads and sports fans to host the ultimate tailgate/homegate and help bring fans together this football season.Mark Anderson and Ryan Fey, also known as Mark and Fey, have been best friends for more than 20 years. They started cooking together for dinner parties and casual barbecues while working as advertising executives by day. As their hungry crowds grew, they turned their passion for making crave-worthy weekend eats into appearances as guest executive chefs planning sold-out pop-up menus at Los Angeles restaurants. They've since hosted their own Food Network show, published a cookbook (The Best Grilling Cookbook Ever Written by Two Idiots), been featured as experts on national TV shows including TODAY, and built a dedicated social media following. Fresh off hosting multiple tailgate events at Wrexham's 2024 Wrex Coast Tour in collaboration with Johnsonville, The Grill Dads know a thing or two about tailgating.

John Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. As his kids get older and life gets busier, John recognizes the need that all busy families have for food that is at once practical to prepare and delicious. < Preppy Kitchen Super Easy was born of that need. He's created a cookbook of simple dishes that feel special. With particular attention to variations for nearly every recipe, John makes it easy to prepare any dish at any time. Ran out of mayo? Use sour cream in the Ranch and Feta Dip. Need to use up those tomatoes and peppers before they go to waste? Swap 'em for the cukes in the Wild Rice Salad. In each recipe, John breaks down instructions with simple steps, streamlines ingredient lists, and gives dozens of ideas for riffs and make-aheads. John explains how easy it is to vary vessels with a single recipe: a quick bread or cake can bake in a muffin tin, a baking dish, or a cake pan; pancake batter is good for a waffle maker or a griddle. He leans into a small cache of hands-off appliances such as the Instant PotT and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. Recipes include: -Breakfast: Breakfast in a Cup, Breakfast Burritos, "Ice Cream" Overnight Oats-Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips-Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes-Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche-Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie Bars

Season 3 of The Great American Recipe celebrates the stories and recipes of eight talented home cooks. With a wide diversity of cooking styles influenced by their varied backgrounds — from Sicilian to Salvadoran, West African to Chinese, Alaskan to Tex-Mex, the contestants in Season 3 represent the delicious diversity of American home cooking.Hosted by Alejandra Ramos, the series gives home cooks from different regions of the country the opportunity to showcase their beloved signature dishes that tell the story of who they are and where they are from. Returning Judge Tiffany Derry, is joined by Chef Tim Hollingsworth and Food Writer Francis Lam, who bring their professional insights and deep culinary knowledge to encourage and support the contestants throughout their journey.In Season 3, they came together in Nashville, Tennessee to share their most memorable recipes. Each week the home cooks competed in two different rounds of cooking. In each round the home cooks create a dish specific to a theme, showcasing their culinary backgrounds, styles, techniques, and unique flavors. At the end of each round, the Judges taste and critique each home cook's individual dish. After each Judges' tastings, the Judges announce their two favorite dishes. Then after the second round, the Judges announced their two favorite and two least favorite dishes, and one home cook is named the winner of the round. After eight weeks of sharing their most cherished family recipe and heartfelt stories, just one home cook will be crowned the winner of The Great American Recipe…but who will it be?

New York Times bestselling author and celebrity Dr. Mark Hyman's (close to 3mm on Instagram) new book, The Young Forever Cookbook is a road map towards maintaining a healthy life and creating an even healthier future. If food is the medicine, then this cookbook is the prescription pad-and the keys to health and longevity are found on the farm, in grocery stores, and in the kitchen.Last year, Dr. Hyman published his instant #1 New York Times bestseller Young Forever where he offered the public a new way to think - by viewing aging as a disease, we could prevent and reverse the maladies that came with the biological hallmarks of aging. The book was a blueprint to creating a longer and better life while staying disease-free, active, and cognitively sharp well into the golden years.With his revolutionary Young Forever program, Dr. Hyman offers crucial insight into turning on our body's key longevity switches, with tips on reducing inflammation and increasing immunity, as well as advice on exercising, sleeping and de-stressing. Part of this program was his food as medicine approach, an introduction to his Pegan Diet-a Paleo and vegan combination diet specially designed to improve long-term health.Now, Dr. Hyman offers a companion cookbook to help readers eat their way to a longer life. THE YOUNG FOREVER COOKBOOK (Little, Brown Spark; June 4, 2024) is a road map towards maintaining a healthy life and creating an even healthier future. If food is the medicine, then this cookbook is the prescription pad-and the keys to health and longevity are found on the farm, in grocery stores, in the kitchen.With over 100 delicious recipes to support a long, youthful life, THE YOUNG FOREVER COOKBOOK is embedded with the latest science to enhance vitality, featuring good fats, quality proteins, nutrient-dense vegetables, leafy greens, and a variety of other ingredients. Standout dishes include:· Roasted Red Pepper and Zucchini Frittata· Thai Turkey Larb Lettuce Wraps· Braised Pomegranate Lamb Shanks· Roasted Rhubarb-Strawberry Coconut Crumble

 Nutrition researcher and New York Times bestselling author Neal Barnard, MD, introduces a plan that traps, tames, and burns calories for easy and permanent weight loss in his new book, The Power Foods Diet. Dr. Barnard shows that certain foods actually cause weight loss, like a weight-loss medication without a prescription. The plan focuses on everyday ingredients, such as blueberries, cinnamon, and citrus fruits. These and other powerful foods are built into more than 120 mouthwatering recipes by master recipe developers Dustin Harder and Lindsay S. Nixon. “Weight loss drugs like Wegovy and Ozempic, which come with side effects and a prohibitive price tag, have received an extraordinary amount of media attention,” says Dr. Barnard. “In reality, the best solution for reaching and maintaining a healthy weight is a low-fat plant-based diet that excludes animal products. It's effective, inexpensive, and side-effect free!”Obesity and overweight are among today's top health concerns. Individuals are constantly looking for easy, effective, and permanent ways to lose weight. It turns out, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require.THE POWER FOODS DIET reveals three weight-loss breakthroughs supported by research that:Reduce the appetiteTrap calories so they are flushed away and cannot be absorbedIncrease the body's ability to burn calories for hours after each meal

Melted butter on hot toast and served up on a plate.It seems like nothing, really, could be clearer or more straight.But though, in terms of things required, the number is just two,there is a lot of wiggle room for what there is to do. Cook and author Tara Wigley had been to cookery school, read hundreds of cookbooks and developed recipes for over a decade. Yet she found the fewer the ingredients in a recipe, the more confusion there was about how best to make it. The result is HOW TO BUTTER TOAST, a collection of rhymes that will enlighten and entertain, reassure and ultimately liberate the culinarily confused. The rhymes provide reassuring - and memorable - answers to the culinary conundrums we often face: How long should I boil an egg? What's the best way to crush garlic? How do I make mayonnaise, a martini or indeed the perfect cup of tea? Tara's playful take on these food quandaries seems effortless but belies her knowledgeable and carefully researched approach to cooking. Beautifully packaged with bold and witty illustrations throughout, HOW TO BUTTER TOAST is the perfect gift for cooks of all levels.

Bakery expert, business professional and author Nancy Birtwhistle has been baking for her whole life. Starting out alongside her grandmother, she honed her craft over the years eventually becoming the Season 5 winner of The Great British Bake Off. Now, Nancy is on a mission traveling across America to save struggling bakeries. With the help of her master carpenter, Erik Curtis, she reimagines and revamps recipes, renovates storefronts and puts passionate pastry makers on a path to success.  From Velvet Hammer Media, THE BIG BAKEOVER is executive produced by Rebecca Quinn, Jennifer O'Connell and Tim Warren.

"Food has a far deeper meaning than providing fuel for your body. Cooking with intention feeds your soul. It warms your heart, conjures good memories, and brings people together." -award-winning pit master Moe Cason Fire up the grill this summer with legendary pitmaster and Nat Geo host Marlando "Big Moe" Cason. In his debut cookbook, Big Moe's Big Book of BBQ (National Geographic; May 7, 2024; $30.00 U.S.; ISBN: 9781426223525; hardcover; 240 pages), Cason reveals the secrets to fantastic barbecue, along with 75 mouthwatering recipes passed down through his family for generations. Drawing on the self-taught knowledge that's made him a barbecue competition success, Cason offers expert guidance, from how to smoke ribs like a champion to selecting the best cuts of meat and types of wood for optimal flavor. Whether you're craving the perfect Texas brisket, fall-off-the-bone pork ribs, pork shoulder, or picnic-worthy accompaniments like a secret ingredient mac and cheese that wowed TV host, comedian, and entertainer Steve Harvey, mint-and-cilantro limeade, and moonshine peach crumble, Big Moe's Big Book of BBQ will help you master the art of the grill right in your backyard. In addition, Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more.

Every living thing must solve an equation. How much nitrogen to eat, how much sodium, how much phosphorus, etc. The body solves that equation by taste and flavor -- by making living things crave what they need. Our appetites are linked to nutritional requirements. Taste: The Flavor of Life, a new docuseries on Curiosity Stream, explores the world of taste and how deliciousness unites us with the rest of animals in surprising ways.For example -- Organisms need salt for their cells to function properly. If a food has salt, the taste receptor sends a signal to the brain, creating pleasure. The umami taste receptor rewards animals for finding nitrogen, an element that's essential for building proteins and genes. Sweet taste receptors encourage animals to find foods with enough sugar to fuel their daily activity. Taste: The Flavor of Life traces the impact of taste from animals' first steps on land to top Michelin star restaurants!Taste: The Flavor of Life comes from biologist Rob Dunn and is inspired by his book Delicious – The Evolution of Flavor and How It Made Us Human (co-written by Monica Sanchez). A Professor at NC State University, Rob leads the Public Science Lab, a group of scholars from diverse disciplines who work to make new discoveries about daily life. His research has been awarded more than ten million dollars in grants from more than twelve different sources for work in 20 different countries. An avid writer, Rob has published many articles in National Geographic, the New York Times, the Wall Street Journal among many others, as well as seven books including The Wild Life of Our Bodies and A Natural History of the Future.

It wasn't long before Debbie Wilson-Berment discovered that the kitchen was where she wanted to be. As a young girl growing up in Trinidad and Tobago, she would often help her mother, Alma, an accomplished and award-winning chef, prepare family meals, as well as dishes for her mother's catering clients. By the time she was 16, Wilson-Berment, who is known professionally as Chef Sagajo, had clients of her own and a steady stream of requests for the beautiful special occasion cakes she made.  You'll find more than just sweet treats (but you can find those, too) in Chef Sagajo's first cookbook, THE SAGAJO EXPERIENCE: Recipes for Lifestyle & Entertaining (Virago Global Publishing, February 14, 2024). She goes beyond a cookbook, showing you how to create moments, not just meals—a feeling she learned from her mother and continued with her family. You will find page after page of easy-to-follow, yet elegant, recipes, but she extends her culinary canvas beyond the plate. She offers suggestions about other ingredients that make meals memorable, such as the settings you choose, the stemware you use, the flowers you display, the styles (formal or informal) you create, the wines you select and, most importantly, the people you choose to gather around the table. She provides an amazing smorgasbord of delicious menu ideas (with accompanying recipes) for some of life's more common gatherings, such as family dinner, lunch (or tapas) with friends, breakfast in bed and those special occasions when you pull out all the stops with a menu that includes beef brisket, whole roasted red snapper, roasted duck, spatchcock chicken and Chilean sea bass. You can also find tips on food and wine pairings and a helpful “In My Pantry” guide, which lists all the ingredients that you will need.  Her recipes and tips for entertaining are easy to follow whether you are a seasoned chef or an aspiring cook. Beautiful, eye-catching photos throughout the book bring the meals to life, as well as the family and friends who gather around her table, including her husband, grandchildren and three children, Sasha, Gabrielle and Jonathan. (Her children are the inspiration behind her professional name and brand. Sagajo--pronounced sah-ga-joe—is an acronym from the first two initials of each of her children's names.) Since that early start in her mother's kitchen, Chef Sagajo has gone on to a successful career as a private chef, a pastry chef, a culinary educator and now, an author. Her dishes reflect the rich Caribbean flavors of her early roots along with the cooking traditions she learned while training at top culinary programs in the United States. She calls her style Caribbean meets Mediterranean. She hopes her recipes will inspire others to gather, entertain with joy and adopt an approach to life that has long guided her personal and professional path: “Life is meant to taste and celebrate.” 

All bets are off as Food Network's test kitchen opens up its doors late night in the new eight-episode series Wildcard Kitchen, where fan-favorite chefs put their money where their mouth is during a high-stakes culinary card game. In each episode, host Eric Adjepong takes over the test kitchen after hours with an exclusive invitation for three chefs to bring $5,000 to play across three hands of his underground culinary poker game. The competitors, who all know each other well, have scores to settle and personal stakes to lose as they battle to create dishes based on the cards they are dealt and bet using their own instincts and cold hard cash. The luck of the draw determines the dishes and cooking time, while wildcards deal unpredictable challenges into the mix that test the chefs like never before. From surf-and-turf with peanut butter to live crab with kimchi, anything can happen in Wildcard Kitchen as mystery guest judges use blind taste tests to determine who walks away the high roller with bragging rights and cash from their fellow chefs. Wildcard Kitchen premiered Tuesday, March 12th at 9pm ET/PT on Food Network. "Wildcard Kitchen makes viewers feel like they are behind-the-scenes for an exclusive late-night poker game with their favorite chefs," said Betsy Ayala, Head of Content, Food, Warner Bros. Discovery. "The competition and good-natured trash talk is fierce, funny and unlike anything Food Network has offered." 

Enter National Geographic's 50 States, 1000 Eats: Where to Go, When to Go, What to Eat, What to Drink by legendary editor, writer, photographer, and speaker  Joe Yogerst. Joe gives you many diverse recommendations in the United States and Canada.  Included are the can't-miss restaurants; as-seen-on-tv food trucks, diners, and cafes; and delicious regional delicacies. There's fascinating food history and expert travel tips for where to stay and things to do and see while on the foodie trail. And of course there are hundreds of mouthwatering images from NatGeo.

Getting Grilled with Curtis Stone focuses on the intersection of food and culture. Filmed and recorded at Chef Curtis Stone's 60-acre ranch in Malibu Canyon, guests from the world of film, television, music and sports will cook alongside Curtis while also discussing everything from current events to memories of family meals and favorite dining experiences. Sunny Side Up Productions, the chef's production company that brought "In the Spirit with Lindsay and Curtis," "Cooking with Curtis," and "Travel, Cook, Repeat" to HSN+, is behind this production, alongside executive producer and three-time Emmy winner Rob K. Silverstein. Guests have included Sebastin Maniscalco, Teri Hatcher, Akbar Gbajabiamila, Brian Austin Green & Sharna Burgess, Lindsay Price, Chelsea Peretti and Joel McHale. New episodes stream every Sunday.

Women's Pizza Month in March coincides with Women's History Month, which is no accident because female pizzaiolas (pizza makers for those of you who don't know) are changing lives and changing the pizza world. One of the foremost pizza experts is Christy Alia, founder of Women's Pizza Month. She is sharing ways to celebrate Women's Pizza Month, including ideas and tips for hosting a DIY pizza party. She'll also be announcing how she's supporting the next generation of pizza pioneers, with a scholarship program available to five aspiring women pizza makers!

For the first time ever, agave spirits (made from Mexico's agave plant such as tequila and mezcal) will outsell vodka in U.S. bars this year, becoming the #1 selling liquor category. And sales for Mezcal in particular, (often referred to as tequila's smokier cousin) have soared, making it the fastest-growing spirit in North America. According to a new research report about the skyrocketing growth of mezcal, part of its popularity is due to consumers' fascination with Mexican cuisine and culture. Others note that more and more people are developing an appreciation for premium artisanal spirits and are drawn to mezcal's unique flavor profile. Whatever the reason, the hottest bars and restaurants across the country now feature mezcal cocktails on their menus. Previously viewed as an up-and-coming spirit, mezcal has gone mainstream and 2024 is poised to be its biggest year yet.

The internet famous The Body Coach's bestselling author Joe Wicks is back with FEEL GOOD IN 15 (on sale February 13). With 10 years of experience of helping people get fit, strong, healthy and happy, Joe has developed some of the best practices and shows how just 15 minutes a day can make all the difference. This is the feel-good way to bring some joy, energy and happiness into your life by doing the simple things well - all you need is 15 minutes. Simple, nutritious 15-minute recipes, awesome, mood-boosting 15-minute home workouts, quick health hacks and 15-minute small daily wins. Joe has over 12 million social media followers - including 4.5 million Facebook followers, 4.5 million Instagram followers and nearly 350 million views of his videos on YouTube.

Many people blame sugar cravings on lack of willpower rather than accept that sugar is highly addictive - even more so than cocaine, nicotine, and alcohol! The problem isn't just dessert, but the fact that sugar is everywhere! It's unsurprising that many people struggle to eliminate it from their diets. In the new book – Sugarless - Dr. Avena provides a compelling narrative about how processed foods with refined sugar can wreak havoc on one's health. However, her goal goes beyond raising the alarm - she offers a practical plan that doesn't require going cold turkey.

Superhot spicy peppers are on fire lately - but while most experiment with heat, others live their lives in pursuit of fire. SUPERHOT is a wild ride into the Spicy World of Pepper People – the self-proclaimed chili heads who have taken the chili pill and want to find out how deep the rabbit hole goes. This 10-part series goes deep into a subculture fueled by spice: from the elite growers who strive to create new superhots to the chili eaters who chase the endorphin rush of consuming them. Along the way, one legendary chili head sets out on a quest to answer the spiciest of questions: is there a pepper that can challenge the world's hottest?When you conjure an image of who is likely to be at the top of the competitive chili eating heap, you probably wouldn't imagine Shahina Waseem. But for 10 years now she has dominated the field, taking all comers and never losing a bout. Known as the “UK Chilli Queen,” Shahina has set her sights on an unfathomable goal: 100 straight competitive chili eating competition wins. Superhot joins Shahina as she climbs that mountain. Can she establish herself as the Greatest of All Time?

You're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple—cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet.Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert—now it doesn't have to be one or the other!From cocktails-inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy-tart palate, the simple-to-follow recipes in Liquid Dessert have you covered, no matter your craving.