Rodrigo delves into the roots of his culinary journey, tracing it back to the influential presence of his grandmother whose aromatic dishes and flavorful creations defined his childhood memories. He fondly recalls the early lessons in ingredient appreciation and culinary techniques, particularly emphasizing the pivotal moment when he mastered the art of cooking rice. Drawing from his experiences in esteemed Michelin-starred kitchens, Rodrigo shares invaluable insights into culinary craftsmanship, underlining the significance of integrity, effective delegation, and astute leadership. With an unwavering passion for peppers and a steadfast commitment to marrying traditional Peruvian flavors with contemporary culinary techniques, Rodrigo unveils the essence of his restaurant menus, characterized by a harmonious fusion of heritage and innovation. Reflecting on his journey through various restaurant concepts and engaging pop-up ventures, Rodrigo recounts anecdotes from his formative experiences, including the humble beginnings of his first pop-up endeavor and the organic evolution of his culinary ventures. Rodrigo shares his foray into social media and the world of culinary education, where he imparts his expertise and passion for cooking to a global audience. He recounts the unexpected virality of his TikTok video featuring the unconventional use of an ostrich egg in scrambled eggs, offering a glimpse into the unpredictability of online engagement and the power of culinary creativity. 

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Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with 

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Chef Martel Stone shares his reaction to being named a Food Network Hotlister and shares his goals for the year. He talks about his first opportunity to compete on television and how it ignited his dormant competitive spirit. Martel talks about the aquatic ingredient that still haunts him and his strategy on Guy?s Grocery Games when it comes to the frozen aisle. He recalls the French omelet responsible for this career pivot and the traits required to be a successful chef. Martel shares his recipe for getting out of a creative rut before walking through an ideal day in his hometown of Philadelphia. He shares what he is manifesting lately and the Food Network star he loves to see on the call sheet.  

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Check Out the Food Network Hotlist: https://www.foodnetwork.com/fn-dish/news/food-network-hot-list-2024 

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Chef Nini Nguyen delves into her experience competing in the Tournament of Champions, from taking on the Randomizer to meeting Guy Fieri. She reminisces about her early food memories,  describing trips to the farmer's markets in Vietnam alongside her grandmother and crafting memorable meals together. With a passion for blending her Vietnamese heritage with the rich flavors of New Orleans cuisine, Nini reflects on her diverse culinary influences and the invaluable lessons learned working in various kitchens. The cooking instructor shares her joy of empowering others to experiment and cultivate confidence in their culinary endeavors. She highlights her culinary travels, particularly Vietnam, revealing profound insights into the intricate tapestry of regional Vietnamese cuisine. The cookbook author unveils the inspiration behind her upcoming cookbook titled Dac Biet, aiming to honor her Vietnamese roots while bridging cultural divides through a vibrant celebration of authentic flavors. The chef playfully laments her furry companion Tofu's disdain for her cooking. 

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Check Out Nini Nguyen?s Website: https://www.chefnininguyen.com/ 

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2024 Food Network Hot Lister, Pyet DeSpain, reflects on her first steps into the Tournament of Champions arena and her initial impressions of Guy Fieri. She discusses her unique take on a classic PB&J, a dish that her grandfather would prepare for her, sparking her inspiration in the kitchen. Pyet shares early memories of sorting beans and cutting carrots with her grandfather, emphasizing the importance of earning her keep in the family kitchen. The chef reminisces on baking with her grandmother whom she refers to as the cake magician. She remembers her upbringing on the Osage Reservation with cultural richness, meat pies, and grape dumplings. Pyet speaks on the blend of Native American and Mexican influences in her culinary creations, emphasizing the significance of reconnecting with one's roots. Pyet dishes on her journey from the corporate world to the culinary industry, citing her motivation to a recommendation from a friend to explore culinary school. She candidly talks about the challenges she faced, from the lack of structure to accountability, underscoring the importance of keeping one's "why" at the forefront and trusting intuition. Pyet reveals her secret ingredients?authenticity and love?and looks ahead to 2024 with exciting plans, including writing a cookbook. 

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Check Out Pyet DeSpain?s Website: https://www.pyetsplate.com/ 

Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions 

Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with 

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Chef Carla Hall shares some of the exciting ventures she has embarked on since her last appearance, including her new show on Max, Chasing Flavor. She provides insight into what viewers can expect as they join her in tracing the origin of popular dishes. The genesis of the show, sparked during an animated dinner party conversation with friends, comes to life as Carla shares the intricate process of bringing her vision to the screen. Carla highlights the importance of understanding where our ingredients come from and attaching the culture to a dish. Carla reveals some of her favorite bites and destinations along her international travels, from savoring Ghanaian spices to relishing kebabs in Turkey. The chef reminisces on exploring the origins of some of her favorite dishes, such as chicken pot pie, ice cream, and hot chicken, revisiting her hometown of Nashville. She imparts advice for recovering flavorless dishes in the kitchen, encouraging home cooks to elevate their kitchen endeavors with the rich tapestry of flavors and experiences she shares on Chasing Flavor. 

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Learn More About Chasing Flavor: https://www.max.com/shows/chasing-flavor/ 

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Chef Zoe Adjonyoh discusses her culinary venture, Zoe?s Ghana Kitchen, and its successful 13-year-run. She delves into the heart of her cookbook of the same name, Zoe's Ghana Kitchen, emphasizing its unique perspective that beautifully intertwines Ghanaian and Irish cultures. Drawing inspiration from Ghanaian cuisine, Zoe underscores the significance of honoring locally sourced ingredients. She recounts her return to Ghana as an adult, returning with a sense of grace to experiment creatively. She reminisces on her dad?s laughter in the kitchen accompanied with his valuable lesson to cook food until it?s about to burn. Zoe dishes on the influence of music on her culinary journey, curating playlists to elevate both the cooking and dining experience. Zoe imparts advice to aspiring cooks, encouraging them to be curious. She shares some of her upcoming projects in the new year, including her own podcast centered around her transformative healing journey.  

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Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with 

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Chef Claudette Zepeda takes a nostalgic journey through her impressive 23-year culinary career, reminiscing on breaking bread with family and engaging in lively discussions about upcoming meals. Claudette cites the resilient women in her family as early culinary inspirations, including her resourceful grandmother and aunt managing a restaurant with meticulous care. The Tijuana native emphasizes the importance of infusing her Mexican heritage's flavors into her dishes, characterized by a harmonious blend of high acidity, salt, and chile. The executive chef of VAGA delves into the balance achieved on the menu?a symphony between the ocean and the farm. She unfolds the narrative behind the restaurant's name and sheds light on the meaningful early morning traditions she established with her staff before VAGA's grand opening. She recounts a poignant moment cooking alongside Selena Gomez in Selena + Chef: Home for the Holidays, reminiscing about attending Selena?s concert with her daughter in years past. Claudette reveals that she learned the English language through avidly watching public broadcast TV, including Julia Child, fueling early aspirations to emulate the culinary icon. The chef provides a glimpse into her cherished holiday traditions, crafting core memories with her children through the timeless art of making tamales. 

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Learn More About Selena + Chef: Home for the Holidays: https://www.foodnetwork.com/shows/selena-chef-home-for-the-holidays 

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Chef Christian Petroni recounts some of the most memorable moments since his last appearance on the podcast. He reflects on his culinary influences, shaped by growing up in the Bronx alongside his Italian parents to visiting the island of Ponza as a child. Christian reveals the joy of connecting with his favorite chefs in real-time through social media and finding common ground with his followers. He talks about his experience on Beat Bobby Flay: Holiday Throwdown and delves into the significance of the Feast of the Seven Fishes. Christian expresses gratitude for the unwavering support of his chef friends since his debut on Chopped over a decade ago. He opens up about his quest to recapture the magical holiday spirit of childhood and shares cherished traditions that he eagerly anticipates each year. The Bronx native dishes on his favorite Italian restaurants in the area, including a standout red sauce spot. Reflecting on his upbringing attending Yankees games with his father, he shares the profound meaning behind having his garlic bread now sold in the stadium. Looking ahead to 2024, Christian gives an exclusive peek into his plans, promising even more garlic bread and the launch of his upcoming book. 

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Learn More About Chopped: https://www.foodnetwork.com/shows/chopped 

Learn More About Beat Bobby Flay: Holiday Throwdown: https://www.foodnetwork.com/shows/beat-bobby-flay-holiday-throwdown

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Chef Kenneth Temple recounts his experience of being cast on Chopped and clinching the victory. Kenneth reveals how attending culinary school on a whim led to his early ambitions of becoming a private chef and crafting healthier meals. The chef describes the unique challenges and rewards of being a private chef and adapting his cooking style to cater to professional athletes. Kenneth gushes over his new baby and expresses his anticipation of introducing them to the flavors of New Orleans. The New Orleans native highlights just a few of his favorite dishes from bread pudding to red beans. He reveals his go-to ingredients in the kitchen, offering insight into a New Orleanian pantry. He imparts valuable advice, urging fellow chefs to view mistakes as opportunities for growth rather than setbacks. Kenneth shares anecdotes about his wife Meiko, detailing how they merge their cooking styles at home and reminiscing on their first meeting. He reflects on playful moments at home, where he and Meiko engage in impromptu Chopped challenges with their pantry items and invite friends to savor their latest creations. Kenneth reveals the secret to his red bean recipe, offering a glimpse into his dedicated seven year journey to perfect it. 

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Learn More About Chopped: https://www.foodnetwork.com/shows/chopped 

Learn More About Served Family Style: https://www.foodnetwork.com/shows/celebration-menu-500 

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While Food Network Obsessed is off for the holiday, we're leaving you with an episode of Cooked and Booked, a new podcast from Food Network. Listen to episode 1, NYC's Ice Cream Truck Turf War here, and follow Cooked and Booked wherever you get your podcasts.

Sunny Anderson hosts Cooked and Booked, the podcast where food and true crime get blitzed, blended and baked into one deliciously dangerous dish. Sunny is best known as a Food Network host, but she?s also a true crime obsessive. In each episode she walks guests through wild stories of scams, heists and criminal capers with tasty twists. Like any good menu, this podcast has a wide array of offerings. Some stories are savory, like one man?s multi-year scam to create and sell millions in fake vintage wine. Others are spicy, like a Michelin food critic who blows the lid off the whole ?starred? system. And a few are sweet, like the orchestrated robbery of literal tons of maple syrup. Every episode is filled with decadent drama in culinary cahoots.

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Cake artist Ashley Holt reveals how she coined her nickname, Sugar Monster. She recounts the moment when she transitioned from the world of modeling to the realm of cake artistry, driven by her passion for both sculpting and baking. Ashley reflects on her first cake creation for her brother's birthday. She provides a glimpse into her daily life, including being with her five-year-old daughter and working in her new in-home studio. The pastry chef dishes on the intricacies of cake making, requiring upwards of five suitcases of tools when traveling. Ashley shares the holiday traditions from her upbringing and her aspirations to pass them down to her daughter. She gushes over one of her largest celebrity cake orders and divulges how she handles pressure with tight deadlines. The judge of The Elf on the Shelf: Sweet Showdown spills the secrets of success on the show, recounting her favorite creations and sharing laughter over the challenges of the fake snow on set. 

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Learn More About The Elf on the Shelf: Sweet Showdown: https://www.foodnetwork.com/shows/the-elf-on-the-shelf-sweet-showdown 

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Christine Tobin, food stylist for Julia, reminisces on her childhood memories of Julia Child. She vividly recalls recreating the chef?s dishes in her family kitchen, surrounded by passionate home cooks. The New England resident reflects on the profound influence that Julia had in her city. Christine shares how she draws inspiration from Julia?s legacy, embodying her spirit in the kitchen by observing techniques of other talented chefs. She gives insight into her own career journey from pursuing a fine art degree to becoming a prominent food stylist in the entertainment industry. She provides an inside look on the set of Julia, unveiling the importance of open communication, raving about the well-equipped on-set kitchen, and revealing where the leftovers go after every shoot. Christine discusses her collaboration with the Julia Child Foundation and her commitment to preserving the essence of the beloved chef. The culinary director underscores Julia Child?s role in paving the way for women in the culinary world and imparts invaluable advice to aspiring female culinary enthusiasts. 

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Chef Jeff Mauro returns with his top five moments from the past two years, from hosting Worst Cooks in America to starting his band, Jewel Bags. Jeff mentions his own podcast with his sister and some of his favorite moments they?ve captured so far, including an exchange of ghost stories with Trisha Yearwood. The Chicago native candidly shares his thoughts on the show, The Bear. Jeff paints a picture of his perfect tailgate spread, complete with thick pizza and a non-mayonnaise based dip. He shares his secrets to orchestrating stress-free parties. The chef gives an inside view into The Kitchen, highlighting the unique qualities of the ensemble that have made the long-running show so successful. The host of Worst Cooks in America likens the challenges of the show to that of an Ironman triathlon, recounting the most unforgettable culinary creation he's encountered. He imparts the skills that he finds essential for excelling on Holiday Wars and shares some of his own holiday traditions. 

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Learn More About Worst Cooks in America: https://www.foodnetwork.com/shows/worst-cooks-in-america 

Learn More About The Kitchen: https://www.foodnetwork.com/shows/the-kitchen 

Learn More About Holiday Wars: https://www.foodnetwork.com/shows/holiday-wars 

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YouTube star Rosanna Pansino reveals the origins of Nerdy Nummies, inspired by her pride in embracing her inner nerd. She reflects on how her passion for baking blossomed, nurtured by her parents' encouragement for "functional hobbies" that not only strengthened family bonds but also kindled her creativity. Rosanna shares the realization of a decade-long dream: her state-of-the-art studio kitchen. She discusses her unwavering commitment to never missing a weekly upload on her YouTube channel, providing insight into the immense effort it takes to maintain this consistency. The baker reminisces on the filming of Halloween Cookie Challenge, a delectable fusion of two of her passions. She imparts the insights she gained from working alongside culinary competition show veterans, Jet Tila and Duff Goldman. Rosanna divulges the valuable lessons she absorbed from contestants and recounts the most chilling cookie challenge this season. She dishes on her favorite Halloween costumes and underlines the holiday?s significance in her household. 

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Learn More About Halloween Cookie Challenge: https://www.foodnetwork.com/shows/halloween-cookie-challenge 

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Social media star Carolina Gelen showcases her multilingualism, saying ?hello? in five different languages. She reflects on her Romanian roots, reminiscing particularly on their produce and bread. She shares her decision to move to the United States, fueled by her passion for a culinary career. Carolina fondly remembers making donuts with her mother, a memory that helped forge her culinary path. She reveals how she coined the name for her newsletter, ?Scraps,? and her unapologetic approach to embracing mistakes in the kitchen. The chef remains that even as her platform has grown, she still delights in her followers creating her recipes. Carolina emphasizes her enduring commitment to engaging with her audience by responding to direct messages. She describes her cooking style as approachable and accessible, with a love for locally sourced, seasonal produce. She dishes on her passion for thrifting, highlighting her butter bell find that helped produce her infamous vodka butter. Drawing from her experiences working in a bagel shop, she highlights the importance of humility, a principle that continues to guide her journey. 

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Learn More About Crack an Egg With: https://www.foodnetwork.com/shows/crack-an-egg-with  

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Food blogger Amy Kritzer Becker recounts her journey of striking a harmonious balance between preserving Jewish culinary traditions and modernizing them with a twist. She recalls being a kid amidst the bustling kitchen of her family, where she took her first steps in crafting rugelach and blintzes. Amy shares that her initial vision for her blog, What Jew Wanna Eat, centered around cupcakes, but her brother encouraged her to spotlight Jewish recipes instead. Amy shares how a pivotal email from a dedicated reader inspired her decision to leave the corporate world behind and embark on a journey to culinary school. The chef delves into her experience as a contestant on Guy's Grocery Games, recounting the challenges she faced and her desire for a rematch in the future. Amy dishes on her episodes of Served Family Style, where she and her mother reimagine her Bubbe's cherished dishes. She discusses the joy of cooking alongside her nine-month-old daughter and her aspirations to pass down the rich traditions of Hanukkah to her.

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Learn More About Guy?s Grocery Games:

https://www.foodnetwork.com/shows/guys-grocery-games

Learn More About What Jew Wanna Eat: https://whatjewwannaeat.com/

Learn More About Served Family Style:

https://www.foodnetwork.com/shows/celebration-menu-500

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Chef Franco Noriega shares his biggest influences in his culinary journey, ranging from his restaurateur parents to his Peruvian nanny. Franco recounts how observing his parents manage several bakeries in Peru instilled in him the importance of effective leadership, which he now applies to his own restaurants. Reflecting on his earlier years as a competitive swimmer, Franco reveals the ways in which his surplus of calories led him to explore diverse culinary techniques. The entrepreneur reminisces on his move to New York, where he initially studied acting but later pursued modeling. Franco discusses attending culinary school, where he honed his culinary expertise and culminated his Peruvian heritage to launch his first restaurant upon graduation. Franco offers a glimpse into the exciting new Food Network show, Hot Dish with Franco. The host eagerly anticipates not only entertaining his audience but also empowering them with quick and accessible recipes, inviting viewers to try them in the comfort of their homes. 

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Learn More About Hot Dish with Franco: https://www.foodnetwork.com/shows/hot-dish-with-franco 

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Iron Chef Jose Garces dishes on his run on Tournament of Champions and answers how he would feel about returning to the challenge. He reveals the personal quality that he attributes to his success in his career as a restaurateur and competitive chef. The James Beard Award winner shares how he finds inspiration in traveling and incorporates that into his diverse restaurant concepts. He reflects on his Latin roots and some of the early food memories that stuck with him. The chef opens up about his experience in culinary school, confessing that he initially enrolled because he was in need of a job. Jose discusses the moment he knew he belonged in the food industry, between his natural talent and all-consuming thoughts of food. The Philadelphia resident speaks on his efforts to support the underserved communities in Philadelphia through his non-profit organization, the Garces Foundation, and divulges his goal to take the organization to the national level. Jose shares what inspired his love for cooking competition shows and reveals his secret to succeeding on them. The Bobby?s Triple Threat competitor chats about his experience facing the culinary titans and weighs in on the potential of a future rematch with Bobby Flay.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jose-garces-reveals-the-secret-to-competition-shows

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Check Out Jose?s Website: http://garcesgroup.com/home

Learn More About Bobby?s Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threat

Learn More About Tournament of Champions: 

https://www.foodnetwork.com/shows/tournament-of-champions

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Viral TikTokker Owen Han reflects on his first viral video and how he found his niche as the sandwich king. He dishes on the key to capturing the perfect TikTok, from the best ASMR sounds to the importance of the first three seconds of content. The USC graduate shares that it was always his hope to work with food, for his alternate career plan was sending him down the food path as well. Owen speaks highly of his fellow food creators, shouting out a few of his biggest inspirations in the space. On that same note, he raves about the uplifting and collaborative community he?s garnered through social media. He reveals the key things he looks for in a perfect sandwich and how listeners can up their sandwich game at home. Owen remembers his passion for cooking forming at an early age, being surrounded by his Italian and Chinese heritage. Reminiscing on his childhood, Owen talks drawing inspiration from the dishes he grew up with and his hopes to ?sandwich-fy? them for his audience. The chef cites his biggest inspiration as his Nonna from which he learned to cook from the heart without measurements. Owen gives an inside scoop of what he hopes to tackle next and provides a sandwich suggestion for any upcoming occasions.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/owen-han-has-a-sandwich-for-every-occasion

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Learn More About Dig In With: https://www.foodnetwork.com/shows/dig-in-with

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In honor of his new show Battle of the Decades, Jonathan Bennett reflects back on the decades that raised him. Jonathan reveals that some of his earliest food memories revolve around Campbell?s soup and Applebee?s lemonade. The actor shares what it?s like for him to witness the revival of fashion staples that he grew up with from the 80s. He shares some of the comedy movies that inspired him as a child to want to perform and ignited his passion to make people laugh. Jonathan recalls asking his father to build him a stage as opposed to a treehouse, where he would go on to perform for his family for a small entrance fee. He dishes on his high school theater career, remembering fondly how it served as a safe space for him to be himself. The 2000s icon claims that his parents always knew he?d be an actor, so they weren?t surprised when he left his liberal arts college to pursue a career in New York City. He remembers landing his first role in TV and his many Food Network hosting gigs that led him to his newest one, Battle of the Decades. He details some of his favorite aspects of his show and how the 3-round competition differs from other cooking competition shows. The host gushes on how he loves witnessing the old school and new school chefs learn from each other and how he?s hopeful the show will spark similar conversations between family members tuning in from home.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jonathan-bennett-wants-more-90s-music

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Learn More About Battle of the Decades: https://www.foodnetwork.com/shows/battle-of-the-decades

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Food critic Troy Johnson details his start in the entertainment industry from an indie-rock TV show to a San Diego Padres pre-game show. Troy reveals how he set out to conquer his fear of public speaking in college and came out of the other side with a degree in poetry. The San Diego native talks about living in the city he grew up in and how that motivates him as the San Diego Magazine chief content officer. He reflects on the pandemic?s impact on mom-and-pop restaurants and the efforts he made to support them, including hosting Instagram live interviews with the owners. Troy shares that it was in part to these conversations that he and his wife, Claire, decided to purchase the San Diego Magazine. Having covered food in San Diego for 15 years, he provides some secrets to the city?s delicious cuisine. The published writer reveals what it was like unpacking his childhood in his book, Family Outing, and how it was received. He recalls early memories of reading the dictionary front to back and using writing as a therapeutic tool. Troy dishes that he didn?t always want to be a food critic and even spent two years learning the ins and outs of cooking to perfect his reviews. He compares his reviews to his critiques as a judge on Guy?s Grocery Games, shouting out his favorite challenge on the show. He highlights his upcoming event, Del Mar Wine + Food Festival, that he hopes will lift up the local restaurants in San Diego.

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Learn More About Guy?s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games

Learn More About Beachside Brawl: https://www.foodnetwork.com/shows/beachside-brawl

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Food blogger Meiko Temple dishes on her shift from corporate America to content creator and the skills she had to massage to take her content to the next level. The Dallas resident discusses her thought process during recipe development, leaning in to what her friends need out of food. She talks about pulling inspiration from her grandmother who taught her how to cook in her San Diego kitchen at a young age. Meiko reflects on first meeting her husband on set and shares what it?s like sharing a kitchen as two chefs. She expresses how much they?ve learned from each other between sharing techniques and competing head to head at home. The Eat the Culture founder shares what inspired her to create the organization and how she hopes to further the amplification of black creators. Meiko reveals her future goals in the industry between creating her own cookbook and expanding Eat the Culture to an in-person conference.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/meiko-temple-corporate-america-to-content-creator

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Learn More About Crack an Egg With: https://www.foodnetwork.com/shows/crack-an-egg-with

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Content creator Samah Dada talks about the evolution of how cataloging her meals turned into a full time venture with @DadaEats. Samah describes her ?accidental? cooking style and how she incorporates her plant-based lifestyle with the flavors of her Indian heritage. She talks about her most significant culinary influences and minimal approach to meals. Samah pleads for those who are bored with vegetables to stop steaming and start seasoning and why eating dinner together every night with her family made her a mindful eater. Jaymee and Samah relate to the pressure and vulnerability of sharing your life on the internet and Samah offers advice for aspiring culinary creators and cookbook authors. 

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Watch Samah?s Crack An Egg With Episode: https://www.foodnetwork.com/shows/crack-an-egg-with/episodes/crack-an-egg-with-samah-dada

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/samah-dada-is-begging-you-to-season-your-veggies

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Chef Antonia Lofaso returns to talk all things summer and Beachside Brawl. Antonia reflects on her childhood summers in Long Island, sharing fond memories of throwing block parties and shooting off fireworks. Having lived on both coasts, Antonia shares some of the key differences between East and West Coast food. Antonia reveals how she adapts her restaurant menu to embrace the changing seasons and rotating farmer?s market offerings. She dishes on the second season of Beachside Brawl and some of her most memorable moments from Redondo Beach. Antonia shares her experience starring on Barbie Dreamhouse Challenge as the only Food Network personality. She explains the history of Barbie that she learned along the way and details working alongside HGTV stars to make the Barbie Dreamhouse a reality.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/antonia-lofaso-on-beachside-brawl-and-barbie

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Executive chef Carlos Anthony shares the details of his recent engagement and how his mentor, Brian Malarkey, helped make it happen. Carlos shares how growing up in a Hispanic home inspired his love of cooking and the techniques he uses in the kitchen. The Tucson native reflects on his hometown as he has witnessed it grow into a culinary destination. Now a San Diego resident, Carlos dishes on the phone call that sent him off to California to chase his culinary dreams. While on the topic of San Diego, he talks about meeting Brian Malarkey and joining his team at Seersucker. Since then, the two have joined forces on the Little Italy staple restaurant, Herb & Wood, and Carlos gives away the secret to an elevated dining experience. Though long time friends, Carlos jokes about defeating Brian Malarkey on Superchef Grudge Match and the ecstatic reactions he received from their staff at Herb & Wood. He unpacks his experience competing in the Tournament of Champions, sharing his excitement for the opportunity to cook alongside some of his culinary idols. He reveals what it?s like to shift gears from competitor to judge on Supermarket Stakeout.

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James Beard Award-winning chef, southern pitmaster, restaurateur and judge on BBQ Brawl, Rodney Scott dishes on his secret sauce to success. He unpacks how his craft was born out of a middle school basketball rivalry and the weekly family tradition of cooking whole hogs that he inherited. From backyard cookouts feeding his big family to neighborhood feasts, he remembers lighting up the grill and watching people appear, like moths to a flame. Rodney passionately breaks down the meticulous, strenuous and dangerous 12-hour process of preparing the pig, explaining how he uses each of his senses to cook them to perfection. He reflects on the summer school class that inspired him to turn his passion into a profitable business that has evolved into six locations and earned several awards. Rodney reveals what makes the literal heavy lifting all worth it, cherishing the important relationships he?s built with customers, and taking their feedback to heart. He breaks down what makes BBQ a universal crowd pleaser, then dives into his time on BBQ Brawl as a Season 2 judge, and the different environmental elements the new season in California introduced. Rodney defines the three types of grillmasters and spills what it takes to become the Master of the Q. Finally he reveals the most surprising thing he?s seen on a grill, the inspiring advice he gives children and his favorite southern phrase, before detailing his perfect food day.

Find episode transcripts here:  https://food-network-obsessed.simplecast.com/episodes/rodney-scott-on-pitmaster-tips-bbq-brawl

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Learn more about BBQ Brawl: https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon

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Chef Eddie Jackson returns to update listeners on what he?s been up to for the past few years and how his new show, Outchef?d, came about. Eddie describes what it?s like to trick home chefs into thinking they are at an audition when really, they are going to have to cook against a world-renowned chef. He reveals some of the craziest reactions on the show and what it?s really like to go out in the streets to scout for their judging panel. Eddie talks about the Food Network chef that was the most intense and competitive this season and how live music and good brews are faring at his beer garden this summer. Jaymee and Eddie share a laugh over whether Eddie is the new leading man of the network and what upcoming projects he is looking forward to. 

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/eddie-jackson-is-back-with-outchefd-bts

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https://www.foodnetwork.com/shows/outchefd

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Private chef Natalia Rosario shares her experience starring in and winning the first season of Ciao House. Natalia reflects on an injury that threatened her culinary career, revealing why she now considers it one of the best things to happen to her. She compares her time working in a Michelin-Star restaurant to her current role, as a private chef. The Chicago resident dishes on behind-the-scenes moments, spilling what really went on behind closed doors in the emotional house she lived in among eliminated contestants. Determined to represent Tuscan culture in her dishes, she reveals her approach to marrying her Latin roots with traditional Italian fare throughout the competition. Natalia covers valuable things she learned while cooking in Tuscany, from Nonna's generational rolling pins to the proper use of sunflowers in the kitchen. Then she unpacks her finale plates and experience going head-to-head with Saba, emphasizing that the heat of the competition couldn?t diminish the respect the two women have for each other. Finally, the winner dishes on what?s next in her career, sharing excitement about her highly-anticipated Ciao House prize: the opportunity to train with world-renowned chefs in Italy.

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Learn more about Ciao House: https://www.foodnetwork.com/shows/ciao-house

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Father, chef, restaurateur and Beachside Brawl West Coast Captain Brian Malarkey talks about his many titles and how his cowboy upbringing influenced his style of cooking. He shares early memories of wrangling, befriending and serving cattle for supper as a child on a hundred acre ranch. Brian reveals the unique way he rebelled and how growing up everything from TV dinners to fine dining shaped his cooking style. He reflects on the moment his father put his future into perspective, steering him away from acting and towards his culinary passion. Then, Brian pinpoints the experience that led him to view cooking as an art form and what makes his fifteen San Diego concepts each wildly different. He describes his entrepreneurial spirit, plans to open his newest and first eatery in Oregon with his brother, and the influence location has on his menus. Brian shares the sound of a successful restaurant and how he?s elevated his craft. He parallels his roles of father, Captain and entrepreneur, and reveals the thing no one warns new parents about. Brian takes fans inside his series, Beachside Brawl, and compares east and west coast cooking. Then he dishes on Guy?s Grocery Games, from favorite off-camera moments to on-screen bloopers, and why the host nicknamed him ?Shenanigans.? Finally, Brian opens up about his charitable olive oil line and reveals what?s on the menu for his perfect food day.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/brian-malarkey-on-chef-shenanigans-entrepreneurial-endeavors

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Learn More About Beachside Brawl:

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Learn More about Guy?s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games

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Film noir virtuoso, mixologist and writer Eddie Muller sets the stage for his lifelong passion of storytelling and cultural conversations. The San Francisco-born renaissance man reflects on changes the city has experienced before his eyes, from a blue collar small town to an art-inspired explosion of creativity. He reveals his and his wife?s secret to finding the perfect eatery and their favorite cocktail bar. Eddie opens up about the film that sparked his love for film noir and compelled him to explore the shadowy genre. He explains the important impact European filmmakers had on Hollywood when they emigrated to the states, defining the crucial themes and timeless qualities of the distinct genre. He covers interesting truths about the world?s eagerness for a darker, more relatable genre and how it has influenced different countries and generations. Eddie shares the significant role cocktails and lounges have in society and film, revealing a few personal stories about strangers turned close friends over drinks. The former bartender and forever mixologist opens up about his inspiration, intent and process of creating his cocktail book. He teases the self-invented and film inspired cocktails readers can find in his book along with insightful stories about their origin films? writers, movie treatment and main characters. Then Eddie reveals his biggest pet peeve and the wrong way to order a drink. He shares his favorite recipe, go-to theater snack and best writing advice. Finally, he rates his cooking skills and unpacks his ?death house meal? with delicious drink pairings.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/eddie-muller-on-california-cocktails-and-contemporary-film-noir

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James Beard Award-nominee, chef and cookbook author Lee Anne Wong introduces listeners to her restaurant, Koko Head Cafe. She shares what inspired her to launch the concept in Tokyo and Honolulu and the destinations? appeal. The New York native spills unique challenges and advantages that come with running businesses in Hawaii and Japan. Then, she reflects on her unexpected family reunion while filming Top Chef on the island. She spills the personal reason she relocated and favorite moments from her 20+ years of experience competing on television. The proud mom shares valuable lessons she teaches her son while watching her shows together and favorite dishes to make with him. Determined to positively impact the environment, Lee Anne explains the key to filling her menus with locally sourced ingredients and the power of fresh food produced by humans who live and work in the area. She addresses ecological issues that importing ingredients cause and the lingering economic impact of the pandemic on her industry, offering an insightful take on inflated prices. She reveals her favorite local foods, goals for her guests? experience and the reason she does it all. Post-Covid, numbed taste buds and concerning news from her doctor, Lee Anne shares how her diet has recently changed and what she?d put on her menu to have a perfect day of food.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/lee-anne-wong-on-her-hyper-local-approach-to-hawaiian-cuisine

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Learn More About The Next Iron Chef: https://www.foodnetwork.com/search/top-chef-/SHOW_FACET:The%20Next%20Iron%20Chef

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Learn More About Guy?s Ranch Kitchen: https://www.foodnetwork.com/shows/guys-ranch-kitchen  

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Critically-acclaimed pastry chef Paola Velez shares the interesting story of her opera scholarship and the moment she knew she wanted to dive into baking full-time. Paola talks about her many accolades over the years and shares her biggest fear when it comes to success. She shares the story behind creating the world?s largest bake sale and why social justice initiatives, like Bakers Against Racism, are so vital to her. Paola shares the process of developing her first cookbook and how it encompasses her Dominican heritage and Latin American influences. She describes what it means to be a Millenial Chef Aunty and why she is excited about this generation of chefs and bakers in the industry. Paola reveals the flavor combinations she is experimenting with and what it was like to work with Zooey Deschanel on her show, ?What am I Eating??. 

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/paola-velez-bakes-up-dominican-sweets-social-justice

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Harvard graduate, entrepreneur and chef, Nick DiGiovanni dishes on his plans to break his ninth Guinness World Record. The philanthropist reflects on his favorite one yet, a wholesome holiday donation that made a massive impact. Nick shares what led him to create the first-ever sustainable food major at his Ivy League school. While crafting curriculums with professors, working on his senior thesis and interning for a Michelin star restaurant, he became a viral content creator. Nick nonchalantly explains how he juggled it all, and compares cooking in the prestigious San Francisco kitchen to his experience learning to cook from his grandparents. He reflects on his biggest takeaways, surprises and achievements competing on Master Chef and becoming the youngest guest to place third on the show. Then he shares how his business background helps him manage his cookbook, warehouse, spice company and content teams. He explains his intentions for and favorite recipes in his soon-to-be-released cookbook and his involvement with charitable organizations like Farmlink. Finally, he tells fans what he has planned next, the best and worst parts of being a content creator and what?s on the menu for his perfect food day. 

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/nick-digiovanni-harvard-grad-turned-viral-chef

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Learn More About Master Chef: https://www.foodnetwork.com/shows/food-network-challenge/episodes/master-chefs

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Award-winning Venezuelan chef Adriana Urbina shares her inspiring story about immigrating to the states to pursue her passion for holistic nutrition. She explains the influence her home has on the flavors and textures she incorporates in her recipes and gives fans a taste of traditional Venezuelan dishes. Adriana shares her favorite memories from traveling to and cooking in France, Spain and Venezuela, comparing the unique cuisines and atmospheres of each. Determined to positively impact the world using her craft, she opens up about how she uses different ingredients and recipes to make people feel happy, creative and inspired. Adriana talks about how she launched her pop-up eatery and the female and minority empowering organization, Tepuy Collective. Now a three-time Chopped champion, she shares how her first televised competition drastically changed her approach to cooking and the winning strategy she developed along the way. Adriana shares what made her arepas dish on Crack an Egg With so special and who sparked her passion for cooking to begin with. Finally she dishes on her  favorite foods and where her travel plans will take her next.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/adriana-urbina-brings-happiness-to-others-through-holistic-food

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Learn More About Chopped: https://www.foodnetwork.com/shows/chopped

Learn More About Bobby?s Triple Threat: https://www.foodnetwork.com/shows/bobbys-triple-threat

Learn More About Crack an Egg With: https://www.foodnetwork.com/shows/crack-an-egg-with

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Challenger chef, judge and the owner of M?kbar, Esther Choi shares her introduction to the culinary world and mission to celebrate Korean culture through her craft. She reflects on her initial introduction to Food Network and treasured memories made while cooking with her grandmother. Chef Esther emphasizes the value of cooking with fresh, homegrown ingredients, making each element by hand and other lessons her grandmother taught her. Reminiscing about elementary school days in Korea, she offers her perspective on their culture and cuisine. Esther dishes on the New York restaurant scene, praising its diverse representation of the Korean flavor spectrum. She shares her strategy for introducing Americans in small towns and big cities to her roots and encouraging them to cook with Korean elements. The restaurateur reveals challenges and considerations she had to make when scaling her concept into three restaurants and planning menus for each. Esther explains the cultural significance of shareable food and her people-first approach to curating menus. Finally, the Beat Bobby Flay winner opens up about judging and competing on television, spilling her rigorous training techniques.

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/esther-choi-champions-the-global-sport-of-korean-food

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Learn More About Beat Bobby Flay: https://www.foodnetwork.com/shows/beat-bobby-flay

Learn More About Battle of the Brothers: https://www.foodnetwork.com/shows/battle-of-the-brothers

Learn More About Money Hungry: https://www.foodnetwork.com/shows/money-hungry

Learn More About Supermarket Stakeout: https://www.foodnetwork.com/shows/supermarket-stakeout

Learn More About Family Meal: https://www.foodnetwork.com/shows/family-meal

Learn More About Chopped: https://www.foodnetwork.com/shows/chopped

Learn More About Throwdown with Michael Symon: https://www.foodnetwork.com/shows/throwdown-with-michael-symon

Learn More About Iron Chef: https://www.foodnetwork.com/shows/iron-chef

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Italian chef, writer and television personality Gabe Bertaccini dishes on his experience hosting the first season of Ciao House. Chef Gabe compares his craft to the art of storytelling and details his mission to share the mouthwatering flavors of his culture with a broader audience. He opens up about the added pressures and purpose that he felt representing his roots through food and paints a stunning picture of the production?s backdrop, sharing which elements of the set flooded him with fond childhood memories. Gabe remembers picking vegetables from the garden with his grandmother and cooking with her for hours. He explains why the show needed to be set in Italy, how they landed on the location and the benefits of working in a food epicenter, with fresh ingredients at your fingertips. Gabe talks about the cultures that inspire Italian cooking and how he feels about the American artisanal movement unfolding in U.S. kitchens. Pivoting to the spicier side of Ciao House, he opens up about his relationship with co-host Alex Guarnaschelli on and off set, sharing why their Italian and French-trained collaboration created craveable entertainment. Finally he reveals the recipe for a well-rounded chef and how to turn food into his consumers? favorite story.

Note: Please be advised this episode contains un-beeped curse words

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Learn More About Ciao House: https://www.foodnetwork.com/shows/ciao-house

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/gabe-bertaccini-dishes-on-his-love-letter-to-italy

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Pop-up restaurateur, culinary show competitor and Jersey Shore chef, Britt Rescigno dives into the roots of her nickname, the ?Angry Italian.? The intense chef opens up about the rush she felt stepping onto her first set kitchen, her competitive background and family ties to food. Caught red handed with a Ratatouille tat, Britt shares the special meaning behind her ink. She reflects on her upbringing, raised by a chef father, waitress mother, family restaurant-running grandparents and why it?s fitting that she scrambled her first egg by five years old. Britt talks about the classical French training, Italian cooking experience and New Jersey punch she brought to the Tournament of Champions and Chopped competitions. Then she reveals what the biggest challenge was, despite her meticulous calculations, strict study schedule and years of experience. She shares what made her time on the shows so emotional, the best advice she?s ever been given and the positive feedback she?s gotten from fans. Finally, she dives into her pop-up restaurant tour, why people can ?go eat crow? and her perfect food day.

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Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/britt-rescigno-the-authentic-ambitious-angry-italian

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Interior architect, designer and television host, Taniya Nayak joins us to share how she achieves the unimaginable on Restaurant: Impossible. She reveals how she and her husband began their successful professional partnership and gives fans a glimpse inside their dinner dates, which double as strategic meetings to inspire future concepts. Taniya shares the key experience every restaurant designer should have on their resume and why functionality is critical to the perfect interior. She compares the whirlwind process she and Robert Irvine follow on Restaurant: Impossible, to her experience working on projects off-air. Taniya dishes on the most common interior design mistakes people make and what fans would never guess about her co-host. Reflecting on her favorite transformations, she shares the heartfelt reason she loves her career and the best lesson she?s learned from it all. Finally, she shares her favorite meal her mother cooks, what to expect in Season 3 of Battle on the Beach, and 2023 kitchen trends to watch.

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Learn More About Restaurant: Impossible: 

https://www.foodnetwork.com/shows/restaurant-impossible

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Henry Laporte, the viral TikTokker ?Salt Hank,? shares how he went from doom scrolling during the pandemic to being featured on Crack an Egg With. Hank dishes on his decision to quit his marketing job and pursue a career as a culinary content creator when his first video went viral. Famously capturing attention with a satisfying crunch and holding it through his creations? completion, he details how he found his formula for viral views. Hank reveals what makes sandwiches the perfect canvas for food experimentation and the secret to the perfect build. He highlights the freedom the American staple gives chefs to elevate, downplay or feature versatile flavors. Proving you don?t need formal culinary training to make it as a chef, Henry shares why he loves creating cooking tutorials for followers on the platform that inspired his craft. Finally, he reveals what he hopes to learn from his future trips abroad, the biggest surprises of competing on Food Network and which of his idols he recently got to cook with.

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Check Out Hank?s website: https://hanks.kitchen/

Learn More About Crack an Egg With: https://www.foodnetwork.com/shows/crack-an-egg-with

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/henry-laporte-salt-hank-reveals-salt-hacks-and-elevated-snacks

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Award-winning chef, Food Network Hot Lister and half of the power team who launched Beto & Son, Julian Rodarte stars in this episode. He credits his abuelita?s resourceful culinary skills and his father?s food artistry for inspiring his success. Julian reveals what it took to get his mentor to support his dreams and when he began pursuing this passion. He compares what he learned about the technical side of the industry in culinary school to the business aspect his father taught him. Julian dishes on what it was like competing on Beat Bobby Flay alongside his dad, who?d been dreaming of that moment since he was a child. The first-generation American shares how his family?s farm-fresh Mexican dishes inspired his palette and what hosting dinner parties growing up taught him about running a restaurant. Julian explains what he strives for at each of his concepts and the influence aromas and music have on guests? overall experience. Finally he spills the secret to his award-winning nitrogen margaritas and who was really the brains behind the viral champagne vending machine.

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Check Out Julian?s website: https://www.julianrodarte.com/

Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/julian-rodarte-reveals-restaurant-secrets-and-his-culinary-competition-experiences

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Award-winning chef, restaurateur and creator of several food lines, Stephanie Izard takes us on a culinary exploration of entrepreneurship. On a mission to create pleasant and inviting experiences for her diners, she?s opened seven unique restaurants in Chicago and LA that bring international flavors to upscale, casual dining tables. She shares the inspiration behind her goat-themed endeavors and the influence her travels to Peru, China and Taiwan had on her Cabra and Duck Duck Goat dishes. The Iron Chef and Top Chef winner reflects on her experience going head-to-head with friends on cooking competition shows, comparing the unpredictable and exciting atmosphere to her carefully contrived restaurants. Stephanie reveals where her passion for food came from, the secret to packing punch into each plate and how she?s curated her fearlessly fun persona that network fans and restaurant regulars love.  

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Follow Stephanie Izard on Twitter: https://twitter.com/stephanieizard

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Check Out Stephanie?s website: https://stephanieizard.com/

Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/stephanie-izard-the-goat-of-the-chicago-food-chain-on-competing-against-friends

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Seattle-based chef Shota Nakajima talks about how he processes achievements, like making the Food Network Hotlist, and how he tends to take things one day at a time. Shota describes how the Pacific Northwest shaped his culinary perspective and how he enjoys being in nature to forage for ingredients and clear his mind. He shares how he fell in love with the hospitality industry by holding down two jobs at just fifteen years old and how that led to working in a Michelin star restaurant in Japan all before the age of twenty. Shota shares his thoughts on restaurant hierarchy and how he pivoted his operations to foster a more collaborative model with his employees. He describes his experiences on various food competition shows and how Tournament of Champions is a different beast. He reveals the touching way Guy Fieri supports the competitors and why he loves the blind judging before nerding out over his love of anime. 

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Learn More About Tournament of Champions:https://www.foodnetwork.com/shows/tournament-of-champions

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/shota-nakajima-on-sushi-rice-secrets-toc-cold-sweats

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Chef JJ Johnson shares how his family nurtured his passion for food and why he decided to pursue culinary school. JJ talks about his time studying in Ghana and falling in love with West African cuisine. He shares his affection for rice and why you can explore most every culture through their rice dishes. JJ explains why he wants to become the Michael Jordan of the culinary world and what it means to have tenacity and dedication to a craft. JJ talks about hosting The Cookout at the South Beach Food and Wine Festival and why it?s important to hold space for black culture and cuisine at these events. He discusses his James Beard nominated Food Network video explaining the versatility of collard greens and why they don?t get the hype they deserve before revealing his favorite food spot in Harlem.

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Watch Everything You Need to Know About Collard Greens: https://www.facebook.com/watch/?v=375355280330206

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/jj-johnson-on-rice-as-the-throughline-of-our-lives

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Chef Rocco DiSpirito reminisces on his time as an executive chef in the early nineties and how reviews and critics could make or break an establishment. Rocco talks about how social media has leveled the restaurant review playing field and how the New York City food landscape has evolved over the past few decades. He talks about his early food memories and the honest, hardworking upbringing with his family that led to his first job selling Italian ice. Rocco shares how the role of a chef has evolved and why he hired a coach to guide him through interactions with customers in his restaurants. He talks about starting therapy in elementary school and why everyone needs a trained therapist in their life. Rocco reveals why he loves creating cookbooks so much after authoring fourteen and why, even with the internet and social media, cookbooks remain special. He talks about his friendship with Guy Fieri, how they met, and why he loves filming together on Guy?s shows. Rocco talks about how intense the blind judging is on Tournament of Champions and how he has to wait to find out who cooked the dishes he loved. 

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Learn More About Guy?s Ranch Kitchen: https://www.foodnetwork.com/shows/guys-ranch-kitchen

Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/rocco-dispirito-on-shy-chef-secrets-why-cookbooks-are-still-special

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Michelin-trained chef turned TikTok sensation, Poppy O?Toole opens up about her rise to viral fame and how her decision to move back in with her parents during the pandemic inspired her to pivot career paths. The ?Potato Queen? details her decade-long culinary ascension from making tea in a retirement home to working in a pub, that eventually led her to become a junior sous chef at a Michelin star restaurant before the UK went into lockdown. Her newfound TikTok stardom came with inevitable internet trolls and hateful comments on her posts and she shares how she copes with sexists and negative people online and in the restaurant industry. Poppy reveals what impact she hopes to have on the culinary world, what motivates her to keep creating and sharing her recipes and why she chose potatoes as her staple ingredient. In this episode, she shares the secret to making her favorite recipes, which she?s introduced to the world through her 25 Days of Potatoes video series on TikTok and new cookbook Poppy Cooks: The Food You Need, with flavors ranging from crispy chips to potato-based desserts baked into every page.

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Follow Poppy O?Toole on TikTok: https://www.tiktok.com/@poppycooks

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/poppy-otoole-on-tiktok-tots-and-dealing-with-trolls

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NFL retiree Vince Wilfork talks about why he loves retirement and how he spends most of his time lately. He reveals what it was like to work with Tom Brady and Bill Belichick and the surreal moment he was inducted into the Patriots Hall of Fame. As a Floridian, Vince sets the record straight of whether Florida should be considered ?southern? and the meals he loves to cook for his family. Vince affectionately talks about his many pairs of overalls and how they have become his signature look. He dives into what it was like to film a food competition show and the behind-the-scenes moments with his co-host Sunny Anderson on NFL Tailgate Takedown. Vince shares his favorite NFL stadiums and what city?s tailgate dish he loves the most before revealing his feelings about that famous ESPN Body Issue cover. 

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Learn More About NFL Tailgate Takedown: https://www.foodnetwork.com/shows/nfl-tailgate-takedown

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/vince-wilfork-on-tackles-tom-brady-hosting-nfl-tailgate-takedown

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Two-time Chopped champion, chef, restaurateur and entrepreneur Kathy Fang reveals all of her thoughts behind her new reality show, Chef Dynasty: House of Fang. The quiet competitor unpacks why growing up in her family?s booming San Francisco restaurant left her hungry for a different lifestyle, driving her brief pursuit of 9 to 5 office jobs. She explains how her love for connecting with people through food, passion for experimenting with new ideas and traditional personality inspire her own restaurant?s menu and atmosphere. Kathy reveals what really goes into the ?Fang Flavor,? how her culinary perspective influences her professional and personal relationship with her parents, and her aspirations for her one-of-a-kind restaurant, House of Fang. She shares what recipe this chef mastered first, her favorite memories from Chopped and the Hong Kong dish she misses most. 

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Follow House of Nanking on Instagram: https://www.instagram.com/houseofnankingsf/

Learn More About Chef Dynasty House of Fang here: https://www.foodnetwork.com/shows/chef-dynasty-house-of-fang

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/kathy-fang-on-collaboration-experimentation-and-maintaining-a-taste-of-tradition

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It's chocolate day at the lodge and Ree has challenged herself to shake up three great knock-it-out-of-the-park, impressive chocolate recipes for the blog. The kids can't wait to turn taste testers; it's a cook's kid's best perk.

Below are the recipes used in today?s episode:

Chocolate Cookies with Dipping Bar:

https://www.foodnetwork.com/recipes/ree-drummond/chocolate-cookies-with-dipping-bar-recipe-2131682

Pots de Creme a L'Orange:

https://www.foodnetwork.com/recipes/ree-drummond/pots-de-creme-a-lorange-recipe-2107334

Corn and Cheese Chowder:

https://www.foodnetwork.com/recipes/ree-drummond/corn-and-cheese-chowder-recipe-2042574

Mint Chocolate Truffles:

https://www.foodnetwork.com/recipes/ree-drummond/mint-chocolate-truffles-recipe-2102386

On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree?s company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations. 

For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

Find episode transcript here: https://the-pioneer-woman.simplecast.com/episodes/chocolate-day

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While Food Network Obsessed is off for the holidays, we're leaving you with an episode of The Pioneer Woman with Ree Drummond.  This episode called Christmas is Coming. Follow The Pioneer Woman wherever you get your podcasts. 

Everyone's invited to the ranch as the Drummonds count down to Christmas. Ree Drummond's whipping up Rigatoni and Meatballs to eat while they trim the tree, then making her mom's Holiday Bacon Appetizers.

Below are the recipes used in today?s episode:

Mint Brownie Bites:

https://www.foodnetwork.com/recipes/ree-drummond/mint-brownie-bites-2102565

Rigatoni and Meatballs:

https://www.foodnetwork.com/recipes/ree-drummond/rigatoni-and-meatballs-2040734

Rigatoni and Meatballs:

https://www.foodnetwork.com/recipes/ree-drummond/rigatoni-and-meatballs-recipe-2125151

Holiday Bacon Appetizers:

https://www.foodnetwork.com/recipes/ree-drummond/holiday-bacon-appetizers-1-2109907

On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree?s company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations. 

For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

Hosted on Acast. See acast.com/privacy for more information.

Actor Tiya Sircar shares stories from her recent travels in Peru, what she checked off of her bucket list and the most incredible food she experienced. Tiya talks about her family?s uplifting Diwali celebrations and how her Indian heritage shaped her perspective as a kid growing up in Texas. She describes her journey to becoming a performer and how Indian representation in the entertainment industry has evolved over the course of her career. Tiya reveals what it was like on set filming the discovery+ holiday movie, A Gingerbread Christmas, and what elements of her character required a little extra research. She talks about working with pastry icon Duff Goldman and what makes this project special to her. 

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Learn More About A Gingerbread Christmas: https://www.discoveryplus.com/show/a-gingerbread-christmas-us

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/tiya-sircar-on-beloved-bengali-meals-main-character-moments

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