Podcasts about cooking competitions

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

In part 2 of our deep-dive into the history of culinary competition shows, America's Test Kitchen: The Next Generation contestant Garrett Schlichte chronicles the shift from our obsession with hyper-competitive, kitchen-stadium battles to our desire for a different kind of culinary competition show; ones that a decidedly nicer. Plus, Garrett peels the curtain back on his own experience as a contestant on America's Test Kitchen: The Next Generation, and talks to host Jack Bishop about how a show like that gets made.A programming note: Proof will be back in 2025 to bring you all new episodes, so stay tuned!Make Garrett's final recipe from America's Test Kitchen: The Next Generation: Spatchcocked Chicken with Chicken Fat Chimichurri and Tangy Aioli.Get a 14-day free trial for an America's Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From Iron Chef to Big British Bake Off, the cooking competition show has been a staple of American entertainment and education for ages. But America's Test Kitchen: The Next Generation contestant Garrett Schlichte has seen a shift in these shows over time; whether it's about how competitive they are to what they're cooking, to who their intended audience really is. Garrett takes us behind the scenes across two episodes as he unravels the history and behind-the-scenes insights from the bake-offs and kitchen gauntlets from over the years.Try making a Pillsbury Baking Contest entry with an America's Test Kitchen twist, an irresistible cake called Blueberry Boy Bait.Get a 14-day free trial for an America's Test Kitchen digital subscription here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today Maria is joined by Monica Mohindra the Director of the Veterans Project at the Library of Congress and Guillame Ginter a chef competing in the Stuffed Cabbage competition! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/

Just a couple of food nerds, gabbing about kitchens, meatball recipes and other things -- all wrapped up in this fun conversation with Aly Romero. Aly was born in New Zealand and then lived in lots of different places including Hawaii, Sonoma County and now, Texas. She says all of these places influenced her palette, but her Dad definitely helped get her in the kitchen. She started her culinary journey around 2013, then started her food blog, and then made a few TV appearances cooking. She spent the last two years working on her first cookbook, "Gas Fire Heat," which is now available for pre-orders. She's excited for this next adventure and sharing what she loves about cooking beyond the kitchen.

We are joined by a newly minted contestant on Top Chef from Durham, NC Savannah Miller. Max & Matt delve into Savannah's culinary journey, from her beginnings in Southern Pines and education at the New England Culinary Institute to her roles in various restaurants, including her current role at M Tempura. The conversation highlights her early interest in pastry, her move toward a broader culinary role, and her experiences with Top Chef — including the audition process, working under the scrutiny of cameras and judges, and the challenges and opportunities that come with being on the show. Additionally, the hosts discuss their upcoming event, Bubbles and Brisket, and extend an invitation to Savannah to participate. The episode also touches on potential career paths post-Top Chef, and Savannah shares her dreams of owning a business that encompasses a restaurant, events, and a commissary kitchen on a farm. 03:06 Savannah's Journey: From Southern Pines to Top Chef 15:09 A Deep Dive into Top Chef and Savannah's Journey on the Show 25:27 The Unique Experience of Filming Top Chef in Wisconsin 29:06 The Intense World of Cooking Competitions 30:10 The Evolution of Chef Caliber on Cooking Shows 37:17 The Impact of Reality TV on Personal and Professional Life 39:21 Dreams and Aspirations Post-Top Chef 51:13 Reflecting on the Top Chef Experience and Future Opportunities  Be sure to follow us on Instagram at NCFBPOD and though this week is audio only, follow us on youtube at youtube.com/@ncfbpodcast Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

On today's episode of the Buck Junkie Podcast, the guys discuss their plans for post-deer season (00:14). Mark and Jamie are prepping to dominate in a wild game cookoff (00:55). Do this to hunt and eat wild geese (04:44)! Are deer roll-ups just a gateway drug to eating wild game (09:33)? How exactly are you judged at the International World Squirrel Cook-off (15:01)? Mark reminisces about that one time he smoked ‘Polar Bear Meat' (17:53)... Mark is gearing up for going to the biggest hunting turkey convention around (24:46)! Malcom wants to do this to a giant raccoon if he catches one (29:10). This is how you properly dispatch a skunk if you catch one in a live trap (35:45). Mikey shares tips for trapping different wild animals and the best methods to catch them (43:29). How often should you check your live traps (48:46)? What do the guys have on the film schedule for today (59:30)?

Town Square with Ernie Manouse airs at 3 p.m. CT. Tune in on 88.7FM, listen online or subscribe to the podcast. Join the discussion at 888-486-9677, questions@townsquaretalk.org or @townsquaretalk. For the full hour, we're joined by Brad Mahlof, Leanna Pierre, and Salmah Hack, the three finalists of the 8-part PBS cooking competition The Great American Recipe, to discuss their culinary journeys in advance of the second season finale where a winner will be crowned. The finalists also share how their personal backgrounds have influenced and inspired the dishes they've made for the show, details about the show and getting to know the other contestants, how food has an everlasting impact on our lives, particularly for culture and family, and more. The final episode of The Great American Recipe Season 2 will air August 7, 2023, at 8pm CT/9pm ET on PBS. To watch previous episodes of The Great American Recipe Season 2, click here. Guests: Brad Mahlof Finalist, The Great American Recipe Leanna Pierre Finalist, The Great American Recipe Salmah Hack Finalist, The Great American Recipe Town Square with Ernie Manouse is a gathering space for the community to come together and discuss the day's most important and pressing issues. We also offer a free podcast here, on iTunes, and other apps

Television cookery competitions are big business – drawing audiences in their millions over multiple series. How did they become such a successful format? In this programme we go behind the scenes with competitors and judges. Ruth Alexander speaks to chef Simon Wood, who won the BBC's 'Masterchef' in 2015 and today runs two restaurants of his own in the United Kingdom; New York based chef Marcus Samuelsson, who has both competed in and appeared as a judge in multiple different shows including 'Top Chef', 'Iron Chef' and 'Chopped'; and food writer Gail Simmons, judge on 'Top Chef' in the United States for all twenty seasons to date. Tasha Oren is Associate Professor and Director of the Film and Media Studies Programe at Tufts University in Massachusetts, United States. She describes how food television has evolved over decades. And Ruth speaks to World Service listeners Mutinkhe Kaunda in Zambia and Andrew Laverghetta in the US about what they look for in a TV cooking competition. Clips from 'Iron Chef Japan' used courtesy of Fuji Television Network, Inc. If you'd like to contact the programme you can email – thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a hand holding up a trophy. Credit: Getty Images/BBC)

Attendees drink wine, listen to music, and socialize while they learn how to make a variety of meals from a menu crafted by world-class chefs. WBZ's Suzanne Sausville reports:

Summary: Lace up your aprons and preheat the oven to 350 degrees, friends! We're talking Cooking Competitions today. Holly and Devin unpack the way that a competitive atmosphere can turn up the heat on both romantic tension and animosity with two books that follow the same plot of filmed cooking competitions but land with completely different outcomes. They both agree that food adds two more senses to descriptions in books; instead of merely visual and auditory prompts, food descriptions add taste and smell to ensure the reader is immersed in the created world.  Topics Discussed: The Heart (3:30): Devin discussed Love and Other Disasters by Anita Kelly, a novel centering around two contestants on the cooking show Chef's Special. Dahlia Woodson is a queer divorcée starting her life over again and hoping the competition will jumpstart her new direction. London Parker is an openly nonbinary, pansexual person out to show their haters and the world that they're more than their gender identity (and that their desserts are truly the best). Her key takeaways were: Our protagonists are just as easy to fall in love with as they were falling in love with each other; Dahlia is spunky, energetic, and has dark flowing hair that London can't help but gaze at. London is focused, reserved, and brave in a way that will inspire any reader.  Chef's Special, which is similar to the real shows MasterChef or Top Chef, serves as a romantic catalyst by proximity but also to add tension and uncertainty to our burgeoning love story - at any point, either London or Dahlia can be sent home.  There are trigger warnings for transphobia, homophobia, and misgendering. Devin also wants to add more for toe sucking and sex with foods because she hates being sticky. That being said, the sex in this book is fantastic.  The Dagger (18:42): Holly discussed The Golden Spoon by Jessa Maxwell, a debut true crime novel that will be released on March 7, 2023. It opens on the gothic family estate of host and celebrity chef Betsy Martin, where the 10th season of the hit TV show Bake Week will be recording in the next 7 days. Betsy is faced with a massive thunderstorm on the property in chapter 1 and let's just say that things don't improve from there. Holly's key takeaways were: The baking show itself was reminiscent of The Great British Baking Show, and Holly thoroughly enjoyed the descriptions of food and baking throughout the novel, though it is eventually overtaken by the mystery at the core of the story. The book peeks behind the glossy curtain of these kinds of shows and digs into the night scenes, post-filming, where the cast dine and sleep together (including all the tensions and discomfort that involves)  The POV alternates between all the characters, which can normally be tricky for the reader. Maxwell is able to execute such that it worked for this novel, and while Holly felt confused on a few occasions, overall felt it was the best choice based on the plot.  Hot On the Shelf (34:57): Devin: Thistlefoot by GennaRose Nethercott Holly: Flight by Lynn Steger Strong What's Making Our Hearts Race (39:23): Devin: Snow skiing in Colorado Holly: Barbarian, a horror film Instagram: @heartsanddaggerspod Website: www.heartsanddaggerspod.com If you like what you hear, please tell your friends and rate and review us on Apple Podcasts and Spotify so that we can find our perfect audience.

  We are thrilled to welcome Boston-based Chef, Lambert Givens, to Episode #96 of Cooking Something Good. Chef "Lambaeu" currently creates mouthwatering culinary combos for Hunter's Kitchen & Bar in Southie. The competitive spirit of former athlete turned master culinarian did not stop on the field. He recently celebrated a win on the hit Food Network show Beat Bobby Flay for his signature gumbo dish that you can try for yourself if you ever stop into Hunter's. He and Dave discuss the journey from corporate America to his current position as head Chef. If you love Cooking Competitions and success stories, you'll want to hear this latest episode of Cooking Something Good.  

From that char-spotted damper crust to the smoky smack of flavour in your outback tucker – camp oven cooking is a skill sought to be mastered by every culinary camper.In the shade of Lauren's awning, our outdoor experts sit down with Cam from the Adelaide Snowys store at the country's largest camp oven event: the Australian Camp Oven Festival. Here, they crank the heat on Cam's involvement in the cooking competition – from his sweet and spicy ‘gingerbread dudes', to baked ham, fresh bread, and plum pudding.Listen until the end to hear where he placed!For links to everything mentioned in this episode, check out our show notes:https://www.snowys.com.au/blog/camp-cooking-competitions-with-cam/Join the conversation over on our Facebook group:https://www.facebook.com/groups/snowysHead to snowys.com.au for all your gear needs:https://www.snowys.com.au

This episode is all about Cooking Competitions.

This episode is all about Cooking Competitions.

Your Monday NewsLink for the week of August 8, 2020. This week's news comes from Wings 4 Water, Lee's Summit Chilifest, Summit Theatre Group, Bridge Space and Pro Deo Youth Center.

There are currently more cooking competitions on TV than ever before, as it seems we just can't get enough of all the different variations of professionals and amateurs competing for a culinary prize, but why do we love these programs so much? And it's not just about being a passive observer, many of us also love to participate in a cook off in our own lives, whether it be at the local Easter show or with a group of friends. The Quicky speaks to a Masterchef contestant, two friends who host an annual cooking competition, and a psychologist to find out why we seemingly love nothing more than getting competitive in the kitchen. Subscribe to Mamamia GET IN TOUCH Feedback? We're listening! Call the pod phone on 02 8999 9386 or email us at podcast@mamamia.com.au CONTACT US Got a topic you'd like us to cover? Send us an email at thequicky@mamamia.com.au CREDITS  Host: Claire Murphy With thanks to: Christina Batista - Contestant on the current series of MasterChef: Fans Vs Favourites, after previously appearing as a contestant on Season 5 of Masterchef Australia in 2013 where she made it to Finals Week before bowing out in fifth place Lauren Hillman & Matt Gilbertson aka 'Hans The German' - Host a very competitive annual cook off with their group of friends  Elisabeth Shaw - CEO of Relationships Australia NSW and has worked for over 25 years as a clinical and counselling psychologist with extensive experience in relationships services  Producer: Claire Murphy Executive Producer: Siobhán Moran-McFarlane Audio Producer: Jacob Round Subscribe to The Quicky at...https://mamamia.com.au/the-quicky/ Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures. Just by reading our articles or listening to our podcasts, you're helping to fund girls in schools in some of the most disadvantaged countries in the world - through our partnership with Room to Read. We're currently funding 300 girls in school every day and our aim is to get to 1,000. Find out more about Mamamia at mamamia.com.au Support the show: https://www.mamamia.com.au/mplus/ See omnystudio.com/listener for privacy information.

The hosts must be hungry because this week's topics are all about food! Kristen serves up the history of everyone's favorite pie: the pizza! Then Karla explores the world of food competitions which began much earlier than she thought.

Jason Wise and producer Nadine Nettmann share their top 3 favorite cooking competition shows in celebration of Sparklers, which just premiered on SOMM TV.

MasterChef, Chopped, Hell's Kitchen, and Top Chef—all these cooking competitions are huge names in their field. But in a world where we're battling cooking fatigue (professionally and domestically), where do these reality shows fit into our entertainment world? Or perhaps, that's all they are—entertainment? From a consumer's standpoint, it can be tough to truly appreciate culinary artistry behind a screen, especially when we're more familiar with consuming rather than observing, learning, and practising the science of cooking. *Podcast cover artwork credit - Netflix

Every year when my mom comes to visit to hosts an epic cooking competition with my kids. They plan the meals, do the grocery shopping, cook and present the grub. This contest is more than a contest. It's a deep dive into relationship building. A time and space where a grandmother can deeply bond with her grandkids. --- Send in a voice message: https://anchor.fm/justhitrecord/message

Before the pandemic, we were the show that invited scholars, makers, and professionals out to brunch for informal conversations about their work, and we look forward to being that show again one day. But for now, we’re recording remotely to maintain physical distancing.It’s still a pretty fantastic job.Sinaí Vespie is executive pastry chef for Campus Dining at Notre Dame—although dessert fans around the country know her as the winner of season 6 of the Halloween Baking Championship, which aired this past fall on Food Network.And if you’re thinking it’s pretty cool for a university to have the winner of a reality cooking competition on its culinary team, then you have a lot in common with the makers of this podcast.Sinaí began her career as a junior sous chef at the Walt Disney World Swan and Dolphin Resort. She then moved to the Sweet Treats Cakery in Tampa before serving as pastry chef at the Tampa Marriott Waterside. She joined us from just outside her kitchen at Notre Dame, which is the closest we’ve gotten to brunch in a long, long time.We used this opportunity to ask her about both the particulars of the Halloween Baking Championship—from the cursed croquembouche to the spooky challenge themes, including when she had to figure out how to depict a prank on a floating cake—as well as the demands of competing on a TV cooking show more generally. As you’d suspect, that took on some entirely new dimensions during the pandemic.Finally, if you check the episode notes, you’ll see why Sinaí warned us of the perils of letting your son manage your Instagram.LINKSFrom Sinaí’s Instagram: The Faces of Chef SiEpisode Transcript

Today, we dive into the world of competitive cooking, how to host your own competitions, and how to harness the power of guest bloggers. As bloggers, we often get caught up in making money directly from our blogs, using ads, affiliate links and sponsored posts, but we forget there's a whole world of food out there to explore and make money from. Today's guest will show us a few of the unique ways she's created a living. Check out the full transcription and links at Cooking Competitions and Guest Blogging with Saffron Hodgson

On this episode, we have Certified Master Chef Rich Rosendale. Rich has a number of business ventures including Rosendale Collective, RC Culinary Lab, Rosendale Events, the Rosendale Online learning platform, and the Leesburg, Virginia restaurant Roots 657. Rich led the United States culinary team at the Bocuse d'Or culinary competition, and had that experience documented in the movie The Contender.We discuss diversifying your business, and how he’s been adapting during the Covid-19 pandemic. We talk about a variety of topics including culinary school, ghost kitchens, leadership in the kitchen, culinary competitions and high-tech kitchen equipment. =========================== Chef Rich Rosendale =========================== The Rosendale Collective Facebook page https://www.facebook.com/RosendaleCollective/Find Rich on Twitter https://twitter.com/RichRosendaleRich Rosendale on Instagram https://www.instagram.com/richrosendale/His other Instagrams: Rosendale Collective, RC Culinary Lab, Rosendale Online, Roots 657The Rosendale Online website https://rosendaleonline.com/The movie The Contender https://amzn.to/2NThGNf=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QChefs Without Restaurants founder Chris Spear of Perfect Little Bites https://perfectlittlebites.com/If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Intro and outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

For our 100th episode, we have a special report from the S.Pellegrino Young Chef Competition North American regional semifinals. Andrew sat down with all of the emerging chefs who faced off in New York City a few weeks ago, for the right to represent North America at the Grand Finale in Milan, Italy, in 2020. In a series of short (10 minutes or less) conversations, he profiles this wildly talented and wonderfully diverse group. You’ll hear the stories of chefs who are plying their trade in New Orleans and Los Angeles, Calgary and Vancouver, New York and Ottawa. You’ll hear from sous chefs and executive chefs; those who work in restaurants and those who work in country clubs; those who are still in their home regions and those who moved to them from countries like Colombia and Italy. (The winner of the North American Semifinals, Chef Rafael Covarrubias, will be the featured guest on our next episode.)S.Pellegrino is a promotional partner of Andrew Talks to Chefs.Episode Guide0 - 10:52 Intro10:53 - 1:00:12  Pre-competition interviews (Jenny Dorsey, Yoann Therer, Camila Olarte, Kathryn Ferries, Francesco Di Marzio)1:00:13 -  1:03:03 Show notes and updates1:03:04 - 1:39:10 Post-competition interviews (Marvin Palomo, Jeremy Stephens, Vincent Gilliard, Garrett Martin)1:39:11 - Wrap upLINKS:Andrew Talks to Chefs official WebsiteS.Pellegrino Young Chef Competition Website 

In this episode 'Talking Pork' we welcome back Chef Adam Moore to talk about competitions and being a judge for these competitions.  Chef Adam Moore gives some insightful tips and tricks on how to prepare for competitions, the benefits of entering one and what the judges expectations are.     

Everything in moderation! Julia serves up another helping of treats. [This week, we’re featuring cookies and biscuits, meringues, frozen desserts, and Truly American Desserts.] Later, enjoy a quiz called “Bake-Off”! . . . [Music: 1) The London Film Score Orchestra, Tom Howe, Music Featured in the TV Program The Great British Bake-Off, “Signature Cakes / Sparkle / Happy Pizza / Organic Mix,” 2014; 2) Frau Holle, “Ascending Souls,” 2017. Courtesy of Frau Holle, CC BY-NC 3.0 license.]

Welcome to the podcasting test kitchen, y'all! This week we're talking about reality television cooking competitions!  We discuss Devon's dream of owning a food truck, Devon explains the Food Network television model, our restaurant dreams, food that intrigues Lauren from an academic perspective, product placement fails, fake Wal-Mart, and we discuss our future plans for Hulu!  As always, you can find us on iTunes, Google Play, Stitcher Radio, iHeart Radio, and any other podcatcher you can think of!  https://www.facebook.com/groups/streamersguide @streamersguide on Twitter streamersguidepod@gmail.com   @moundhousedude on Instagram/Twitter @thestreamersguide on Instagram @rocksfallcast on Twitter @fabledpod on Twitter @YTLaurenPlans on Twitter All original music by DC Brandenburg Intro by TCrull on Fiverr. Outro remix by Jon Biegen of Stranger Still Podcast! Check his work out here: https://www.facebook.com/groups/StrangerStillShow/ The Streamer's Guide is a review podcast for those people who like Netflix, Amazon Video, Hulu, YouTube, iTunes, Google Play, Terrace House, Aloha State, The 100, Marvel, Iron Fist, Daredevil, Luke Cage, Jessica Jones, DC, White Christmas, A Christmas Prince, Great British Baking Show, Bad Santa, Bill Murray, Twin Peaks, The Keepers, the BBC, Shot in the Dark, 13 Reason's Why, Chasing Cameron, the CW, Chelsea, Supergirl, Little Evil, DC, Comics, streaming video, Rocks Fall, Everyone Dies, documentaries, Star Wars, The Crown, Stranger Things, Lore, Gerald's Game, House of Cards, Altered Carbon, Cloverfield, Halloween, The Craft, The Shining, Sharknado, True Crime, Train to Busan, Small Soldiers, Zombies, witches, witch, Sleepy Hollow, New Nightmare, Nightmare on Elm Street, Ouija, Tremors, Mean Girls, Tina Fey, Dark, Parks and Rec, Parks and Recreation, SNL, Saturday Night Live, Amy Pohler, Orphan Black, Nightmare Before Christmas, How the Grinch Stole Christmas, Unbreakable Kimmy Schmidt, Girl Meet's World, Supermarket Sweep, The Flash, The Defenders, Defenders, Daredevil, Jessica Jones, Luke Cage, Iron Fist, Dungeons and Dragons, DnD, tabletop games, Glow, Casting Jonbenet, Border Security, Quantico, Santa Clarita Diet, A Series of Unfortunate Events, Friends, Jim and Andy, and anything to do with fun, family, and doing things as a couple!

For 15 seasons on Top Chef, viewers have watched Gail Simmons critique cheftestants' food. Simmons has now cast herself in a new role: cookbook author. Combining lessons learned on the set, her experiences cooking in professional kitchens and extensive notes from her travel journals, she has written Bringing It Home, a cookbook filled with fun, approachable recipes. On this episode of Speaking Broadly, Simmons shares how she has overcome uncertainty about everything from writing this book to voicing her opinions on TV to what's next.

Cooking Issues turns 300! Tune in to hear Dave, Nastassia, and everyone's favorite punching bag Peter Kim discuss The Mooch, powdered tahini, green eggs, dehydrators, ultrasounds, and more! Plus, a special guest appearance by Jackie Molecules! Cooking Issues is powered by Simplecast.

On an all new episode of Eat Your Words, host Cathy Erway is joined in the studio by Jenn De La Vega, a private chef, caterer, food stylist, and community manager based in Brooklyn, NY. She runs the blog Randwiches (random sandwiches), is the editor at large of the Put A Egg On It food zine, and the author of the new cookbook Showdown Comfort Food.

World famous chefs combine lifestyle and good food in this exciting cooking challenge.

World famous chefs combine lifestyle and good food in this exciting cooking challenge.