Spring's New Food TV Shows
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A slew of food-centric shows are premiering this spring, including NBC's 'Hannibal.'
Food television is oversaturated to the point where we’re flipping between Travel Channel and Cooking Channel at all hours of the day, not to mention checking our DVR religiously for updates, but now even CBS and CNN are getting in on the game. And while there aren’t that many new series to add onto your TV-watching schedule (or DVR) this spring, there isn’t enough time in a day to get through every single new show.
To save you time, research, and maybe some serious decision-making, here’s our quick guide to the new shows popping up on primetime this season. Whether you’re suffering from serious No Reservations withdrawal symptoms, looking for restaurant recommendations, or hoping to see some new celebrity-food mashups, this guide to new spring food TV should help you find exactly what you need. Click through our slideshow to see what your next food show obsession might be, and get your DVR ready.
The Best Food Shows on Netflix to Stream Right Now
Binging food and cooking shows on Netflix. Yes, you can do it anytime of year, but given that we’re all going to be spending a lot more time at home in the coming weeks, desperate for quality entertainment, putting our favorites together in a list of the best Netflix food shows seemed only appropriate.
And, of course, the bonus hooray for us food-obsessed viewers is that there is tons of compelling culinary content streaming right now. From wanderlusty docuseries and fluffy baking competitions to insightful commentaries on food and culture, these are 13 food and cooking shows we’re devouring on Netflix right now.
1. “Ugly Delicious: Season 2″
Given that it’s been a while since we’ve had new content from food show heavy hitters like “Chef’s Table” and “Great British Bake Off,” the timing of the just-released second season of David Chang’s hit show could not have been better. The quirky, unique production style, the celebrity cameos, and the all-access pass to tag along to the culinary experiences and legends that Chang has access to all adds up to one hell of an interesting show. But hands down my favorite thing about it are the culinary roundtable discussions he engages in with his peers: The complicated history of southern fried chicken and racism the challenges of raising a child while working in the food industry (and the powderkeg topic that is school lunch in this country) the larger environmental and social implications of cattle farming and eating beef. I find myself talking to the TV, trying to engage in the conversation, having struck a passion or a nerve I hadn’t necessarily been aware of.
2. “The Chef Show”
And while we’re on the subject of shows with new seasons worth getting excited about, “The Chef Show” is recently back with its third. Hosted by actor/director/megastar Jon Favreau and his pal, chef Roy Choi (who worked together on Favreau’s movie “Chef,” hence the name), this show feels like a modern, friendly take on the classic food show formula: Pick a topic, seek out the expert in that discipline, make the dish together. It’s simple, but it works, in large part, I think, because it comes across so clearly on the screen how genuinely and unpretentiously the hosts love learning about and sharing their love of food.
3. “Taco Chronicles”
As much as I’d like to be one of those people who’s making the most of this unexpected mandatory home-sequestering, doing productive things like deep-cleaning my apartment or starting to study a new language, I’m not kidding myself either. The best I can resolve to do is balance my time between the binge-worthy shows everyone at work had been talking about (yes, I’m talking about “Love Is Blind,” and yes, two days in, I’ve already finished it), and shows where I’ll actually learn something. Take this charming, easily digestible single-subject docuseries for example. Each of the five episodes focuses on a different iconic style of taco, taking you on a 30-minute journey into its origins and history and cultural significance, as well as showcasing its premier craftsmen throughout Mexico. The show is (almost) entirely in Spanish, so my only struggle was remembering to keep with the captions while distracted by the truly mouthwatering action happening on the screen.
It makes sense that in these dark, uncertain times, we crave food TV for the mood-lifting culinary escapism it can provide. Of course I want to watch and pretend that I too am in some far corner of the world making pasta or dumplings or tacos with the woman who learned to make them the way her grandmother’s grandmother did. Or sit there and imagine that I’m also having dinner with some world-renowned chefs, eating dinner at their buddy’s impossible-to-get-into spot like it’s just some normal, casual thing to do on a Tuesday night. It makes sense that kind of programming is just so comforting, right? But if you’re like me, you’re not only sitting at home freaked out and in need of a virtual hug, you’re also fired up, boiling about the situation and the system and all the missteps. Which is where “Rotten” comes in: A perfect outlet for you to indulge in your inner food activist. Each episode focuses on a different critical issue in today’s food system, from the concerning way in which we mass-produce chickens for consumption and overfishing to the point of breed extinction, to the effect current farming practices have had on the rise of people with food allergies.
Oldies but Goodies
These food shows are always worth a second (or third…or thirteenth) helping.
5. “Street Food”
One of the best brand-new offerings in 2019, this docuseries from the “Chef’s Table” team explores street food (aka, the often-humble and vibrant dishes that make local dining scenes so special), and will not only make you hungry for Indonesian market snacks, Japanese takoyaki, and Indian chaat, but for travel to all these enticing places. Since that’s off the table for a while now, taking a vicarious trip through TV is the next best thing! The first season focuses on nine cities in Asia and spotlights dishes like golden crab omelettes in Bangkok, knife-cut noodles in Seoul, and buffalo stew in Delhi that people wait in line for for hours. More than mere food porn (though it is also very much that), the show introduces us to the people behind these dishes, many of whom have been perfecting their cooking—and sometimes focusing on mastering a single dish—for decades. If watching this makes you wish you could be there, check out 10 Dishes from Netflix’s “Street Food” We Want to Eat Right Now and try making them at home.
6. “Salt, Fat, Acid, Heat”
Based on the award-winning cookbook of the same title, this docuseries chronicles cook and author Samin Nosrat as she deep-dives into four of the essential elements involved in making food taste so damn good. It’s part culinary wanderlust—complete with gorgeously captured shots of far-flung locales and engaging up-close-and-personals with experts—and part friendly, approachable cooking show. What I love (aside from the envy-inducing travel porn that’ll make you want to jump up off the couch and cash in your credit card points…as soon as that’s a viable option again), is that the cooking show bit is so relaxed and broadly helpful. Instead of being presented with a formulaic one-off recipe, you’re given foundational, reusable advice on cooking philosophy. I.e., “This is why you want to season different components of a dish individually,” vs. “Add two cups of salt to the water.” It’s fun, and you will leave hungry, and hungry for more.
7. “Somebody Feed Phil”
Finally! A show about a foodie and his international culinary exploits that doesn’t make you want punch said person in the face. Quite the opposite, in fact. Originally aired on PBS (as “I’ll Have What Phil’s Having”), this absolutely charming show follows Phil Rosenthal, the writer and creator behind the sitcom “Everybody Loves Raymond,” as he eats and explores his way around the world with wide-eyed, gushing enthusiasm. Obviously, it’s a formula we’ve seen before: Food-obsessed person ventures to a food mecca to dine, drink, take in the culture and hang with the local culinary luminaries. But in this case, the food-obsessed person is not some higher-than-thou snob, but rather a nerdy, average dad type. And watching him totally and genuinely geek out in each hour-long episode makes for some refreshingly fun food TV. (Can you tell I’m a little obsessed?)
8. “Chef’s Table”
Do you follow the chefs behind the world’s top-ranked restaurants the way some people follow players on a favorite sports team? Are you interested in the stories and experiences that have shaped their careers and personalities? Do you crave behind-the-scenes access to their lauded temples of gastronomy? Do you geek for cinematic, porn-y shots of food (that you might never get to try yourself and most likely won’t be able to recreate yourself)? Yeah? Then “Chef’s Table” (and its offshoots “Chef’s Table: France” and “Chef’s Table: Pastry”) will be your jam. It’s the gold standard of culinary escapism meets aspirational chef profile.
9. “The Final Table”
Basically, this show is like “Chef’s Table” and “Top Chef” had a baby. The schtick of this “global cooking competition” is that each episode is dedicated to the cuisine of an iconic food country. In the initial round, the chefs have to cook their version of that country’s signature dish, which has been decided by a panel of local “culinary ambassadors” (aka, food writers, media personalities, and celebrities). The chefs responsible for the least successful plates are forced to cook in an elimination round for a surprise big-name chef who is briefly profiled “Chef’s Table”-style. And there’s an added twist too: Instead of playing solo, the cheftestants—who come from across the world and are all quite well established in their careers—are participating in teams of two. In most cases they’re friends but have never really worked together, and so watching them navigate each other’s styles and personalities brings an added layer of intrigue to the competition. And unlike some other cheap thrill cooking competitions where the ridiculousness of the ingredients is more important than the actual dish being produced, this show really has you marveling at and learning from the techniques and creativity that the chefs display.
10. “The Great British Baking Show”
I can’t bake, don’t bake, don’t care about learning to bake, and yet even I can’t get enough of this show (also known as GBBS or GBBO to many fans). Legit, it is the most friendly, low-drama cooking competition you’ll ever watch. There are no provocative villain types looking for their 15 minutes of fame. Instead of sabotaging one another, these competitors actually jump in to help each other out and give thumbs-up to their opponents when they have a “good bake” or get an elusive congratulating handshake from Simon Cowell-esque judge, Paul Hollywood. It’s fascinating. Episodes are an hour long and feature three different challenges—”signature bake,” a surprise “technical challenge,” and the “showstopper”—that center around a weekly theme (i.e. bread, pastry, spice, vegan, etc.). “Ready? Set. Binge watch!” If you’ve never seen it, now is the perfect time. And if you’ve seen it all, there’s never a bad time to re-watch.
This is the food studies student’s food show. Hosted by best-selling author and activist, Michael Pollan, this sleekly shot four-part docuseries is essentially a heartfelt, motivational speech about the fundamental role of food in our lives and why caring about what you eat really, truly matters. Each episode uses a different core cooking element—fire, earth, water, and air—as a vehicle to discuss everything from food history, culture and tradition to technique and industry. It’s cerebral stuff to be sure, but presented in a way that feels less patronizing lecture and more inspiring rally cry.
12. “The Curious Creations of Christine McConnell”
If you like crafty, project-centric baking and watched a lot of “Beetlejuice,” “Addams Family,” and “The Nightmare Before Christmas” as a kid (or still do now, no judgement), then “Curious Creations” is for you. In this unquestionably unconventional take on the conventional how-to baking show, host Christine McConnell, assisted by her charming band of miscreant puppet creatures, displays how to create playfully macabre sweet treats. Even if learning how to sculpt a realistic-looking bone out of peanut butter, white chocolate, and pretzel sticks isn’t your thing, you have to applaud McConnell’s innovation of what can easily feel like a stale show format.
13. “7 Days Out” — The “Eleven Madison Park” Episode
OK, OK, so this one is maybe a bit of a cheat because it’s not technically a full show. Still, for anyone who’s curious about the level of detail/stress/work/pressure/multitasking/putting out of fires/absolute general insanity that goes into opening up a restaurant at the highest level, go watch this immediately.
Gone (From Netflix) But Not Forgotten
“The Mind of a Chef”
Chefs are constantly being questioned about their inspiration: “Where’d you get the idea for this dish?” “Why did you use that technique?” “How does where you grew up and what you ate affect the food you make today? Inquiring, hungry minds want to know and thankfully we have this smartly put together program to help satiate some of these curiosities. Narrated by the late, great Anthony Bourdain, each season focuses on one or two chefs and explores the many topics that have inspired them and driven their success. For example, noodles and David Chang, preservation and heritage and with Sean Brock, leftovers and “nasty bits” with April Bloomfield. It’s got cooking demos, eating, traveling, learning, cameos from chefie friends—all in all, entertaining brain food to be sure. This title left Netflix just this month, but you can still catch it on PBS, or see some episodes online.
“Anthony Bourdain: Parts Unknown”
In case you need another reminder of the gift that was Anthony Bourdain’s smart, thought-provoking, and irreverent approach to the intersection of food, travel, and culture, “Parts Unknown” lives on, thankfully. While it left Netflix in December 2019, it’s still available on Amazon Prime and other streaming platforms.
If you do Hulu, we’ve got you covered—see the best food shows on Hulu, or the best food movies and TV shows to watch everywhere else right now. If you’ve cut the cord, check out the best cooking shows on IGTV. And explore the best food podcasts if you like to listen while you cook (or just chill out on the couch).
1 Anthony Bourdain
I love a tight 27 minutes on thrifty ways with mince as much as the next food nerd but, with everyone else gone to bed and everything else going to hell, it’s always going to be me and Anthony Bourdain. I love the early stuff such as A Cook’s Tour (2002-3, Food Network/Amazon Prime) which see him reeling around Ho Chi Minh City, dressed like Joe Strummer and jabbering into a lo-fi, hand-held video camera. But there is so much more to choose from. No Reservations (2005-12,Travel Channel/Amazon Prime) allowed Bourdain nine seasons to develop his compelling combination of chill and total engagement with his subject. By around season four, any idea of “celebrity chef” is subsumed in a search for challenging locations, fascinating and underrepresented people and increasingly honest examinations of his own flawed past. Parts Unknown (2013-18, CNN/Amazon Prime) contains my two favourite episodes. New Jersey (season 5, episode 6) is an elegiac film that sees him visiting his childhood home with his brother, and in Rome (season 8, episode 9) he is guided around the city by Asia Argento, with whom he later formed a relationship.
Sunday, March 1
- Little Big Shots (NBC, 8 p.m., time slot premiere)
- Bar Rescue (Paramount, 10 p.m.)
- *Dispatches from Everywhere (AMC, 10 p.m.)
Monday, March 2
- *Breeders (FX, 10 p.m.)
- *Dispatches from Everywhere (AMC, 10 p.m., time slot premiere)
Wednesday, March 4
Thursday, March 5
- *Devs (FX on Hulu, 3:01 a.m.)
- *Flipping 101 With Tarek El Moussa (HGTV, 9 p.m.)
- Better Things (FX, 10 p.m.)
- Cake (FXX, 10 p.m.)
Friday, March 6
- *Hillary (Hulu, 3:01 a.m.)
- *Amazing Stories (Apple TV+, 3:01 a.m.)
- The Trade (Showtime, 9 p.m.)
- *The Most Dangerous Animal of All (FX, 10 p.m.)
Sunday, March 8
Monday, March 9
Friday, March 13
Sunday, March 15
Monday, March 16
- Supernatural (CW, 8 p.m., new time slot)
- *The Plot Against America (HBO, 9 p.m.)
- Roswell, New Mexico (CW, 9 p.m.)
Wednesday, March 18
- *Little Fires Everywhere (Hulu, 3:01 a.m.)
- *Motherland: Fort Salem (Freeform, 9 p.m.)
- Brockmire (IFC, 10 p.m.)
- *True Terror With Robert England (Travel Channel, 10 p.m.)
Thursday, March 19
Friday, March 20
- *Self Made: Inspired by the Life of Madam C.J. Walker (Netflix, 3:01 a.m.)
- *The Letter for the King (Netflix, 3:01 a.m.)
Tuesday, March 24
Thursday, March 26
Friday, March 27
Sunday, March 29
Tuesday, March 31
Thursday, April 2
- Man With a Plan (CBS, 8:30 p.m.)
- Siren (Freeform, 9 p.m.)
- *Broke (CBS, 9:30 p.m.)
- How to Get Away With Murder (ABC, 10 p.m.)
Friday, April 3
- La Casa de Papel (Netflix, 3:01 a.m.)
- *Home Before Dark (Apple TV+, 3:01 a.m.)
- *Outcry (Showtime, 9 p.m.)
Sunday, April 5
- *Kim Kardashian West: The Justice Project (Oxygen, 7 p.m.)
- The 55th Annual Academy of Country Music Awards (CBS, 8 p.m.)
- *Atlanta&rsquos Missing and Murdered (HBO, 8 p.m.)
- *World on Fire (PBS, 9 p.m.)
Monday, April 6
Wednesday, April 8
Sunday, April 12
- *Belgravia (Epix, 9 p.m.)
- Insecure (HBO, 10 p.m.)
- *The Walking Dead: The World Beyond (AMC, 10 p.m.)
Monday, April 13
Wednesday, April 15
Friday, April 17
Saturday, April 18
Sunday, April 19
- *The Walking Dead: World Beyond (AMC, 9 p.m., time slot premiere)
- Fargo (FX, 10 p.m.)
- *The Longest War (Showtime, 10 p.m.)
Wednesday, April 22
Friday, April 24
Sunday, April 26
Wednesday, April 29
Friday, May 1
Saturday, May 2
Sunday, May 3
Wednesday, May 6
Friday, May 8
Sunday, May 10
Tuesday, May 12
Friday, May 15
Sunday, May 17
Wednesday, May 20
Monday, May 25
Tuesday, May 26
Thursday, May 28
Friday, May 29
Sunday, May 31
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The Try Guys will attempt to make things like pizza, ice cream, and everything in-between
In a press release sent to Mashed, the comedy group known for their viral videos that see them trying things like swimming with sharks and surviving in the wild, will tackle one of their biggest challenges yet with their new Food Network show. The series, which is currently in its pre-production phase is going under the working title, No Recipe Roadtrip with the Try Guys.
In the release, Courtney White, President of the Food Network, states that teaming up with the Try Guys was a no-brainer because of their "incredible energy and extraordinary sense of humor, that is irresistible paired with their devil may care attitude." The Try Guys are notably pumped to be working with the Food Network as well and noted in the press release that "working with the most iconic brand in the food space is a dream come true" and that their fans will surely love all the fun content the quartet will be working on.
Crab spring rolls
There's so much flavour going on inside these crisp, crunchy golden rolls!
- 50 g thin rice vermicelli noodles
- 2 tbsp vegetable oil, plus extra for deep-frying
- 4 spring onions, white and light green very thinly sliced
- 1 carrot, grated or finely chopped
- 2 garlic cloves, very finely grated
- 1 tbsp very finely grated ginger
- 2 wombok (Chinese cabbage) leaves, finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp caster sugar
- ½ tsp white pepper
- 150 g cooked and freshly picked blue swimmer crab (see note)
- 1 tbsp cornflour mixed with 2 tbsp water
- 16 square or round spring roll wrappers
- Sweet and sour sauce, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 5 minutes
1. Place noodles in a large bowl and cover with cold water. Stand for 5 minutes or until softened. Separate noodles then use a pair of scissors to cut into small pieces. Drain and set aside.
2. Heat 2 tablespoons of the oil in a wok or large frypan over medium-high heat. Add onion and carrot and cook for a minute. Add the garlic and ginger and cook for a further minute until fragrant then add cabbage. Cook for 2 minutes or until cabbage has wilted then add the noodles. Stir through the soy sauce, oyster sauce, sugar and pepper and remove from the heat. Add the crab and fold through. Set aside to cool a little.
3. Place 1 wrapper on a flat surface with one point facing you (if using square wrappers). Place 2 tablespoons of the mixture on wrapper, and fold the tip over filling, then fold over sides and roll up tightly to enclose. Seal by brushing seam side with a little cornflour slurry. Repeat with the remaining wrappers and mixture to make 16.
4. Add enough oil for deep-frying in a wok or deep fryer and heat to 180°C. Add the spring rolls in batches and cook for 6-8 minutes or until golden and crisp. Serve with sweet and sour sauce.
Clinton Kelly takes over as Food Network’s Spring Baking Championship new host
For years, Clinton Kelly charmed viewers on daytime television. Now, his vivacious personality returns as the Food Network’s Spring Baking Championship new host. Starting on Monday, March 18, foodies and baking fanatics can tune into to this favorite baking competition show.
Spring Baking Championship has been a huge hit for the Food Network. The confectionary creations have food fans wishing for a tasting button on their television. Each week, these talented bakers impress both viewers and the judges with all the spring-themed delights.
Returning to the judging table are Duff Goldman, Loraine Pascale and Nancy Fuller. The trio of judges add to the excitement of this Food Network baking competition. From the judges&rsquo spirited interactions to their expert insight, this baking competition show starts the week off on a sweet foot.
The addition of Clinton Kelly to the mix is a wonderful choice. Kelly has a knack of making everyone feel welcome, and he knows how to spin a phrase. Even more importantly, he should be able to banter well with the judges. Lastly, it will be curious if his cocktail expertise will be woven into these episodes.
For this new season, Food Network is looking to challenge the bakers with various themed challenges. From spring animal themed donuts to water color cakes, fans will be staring in wonder and delight. It seems likely that many Food Network videos will be made from these challenges.
More importantly, this new season of Spring Baking Championship should inspire home bakers with interesting flavor combinations. From creative spins on rhubarb pie to &ldquoooey gooey&rdquo desserts, springtime is looking quite tasty.
Spring Baking Championship with its new host, Clinton Kelly, will premiere on Monday, March 18 at 9 p.m. ET/PT.
Who&rsquos going to be watching with FoodSided? What sweet treats would you want to see?
The 20 Most Mouth-Watering Food TV Shows of the 21st Century
One of the toughest things to pull off in a visual/aural medium is communicating other senses, especially when it comes to food. You can look at a picture of a hamburger and know it’s a hamburger, but it takes a truly talented photographer to capture all the qualities that make a hamburger delicious without involving smell, taste, or touch.
However, across both the scripted and unscripted realms in television, a number of series have tackled that challenge &mdash often surprisingly well! But it’s hardly a surprise as to why so many shows focus on our obsession with the culinary arts: Of all the human experiences you can portray on screen, eating is easily the least controversial and the most universal. And sometimes it can make for truly delicious TV.
“At Home With Amy Sedaris”
&ldquoAt Home With Amy Sedaris&rdquo covers a wide array of essential homemaking solutions, from how to spice up your sex life to how to run an efficient book club to how to go about interstellar travel, but food is always at the center of it. From the very first episode titled &ldquoTGIF&rdquo &mdash &ldquoThank God It&rsquos Fishday&rdquo &mdash Sedaris has presented a number of colorful recipes and even more colorful scenarios in which you&rsquod use them. For instance, fish might be a &ldquostrange, cold-blooded, and limbless creature that thrives in the stuff we drown in &mdash a thing of nightmares&rdquo even &mdash but it&rsquos the perfect meal for sexist businessmen who just want a good meal after a long day of cheating on their wives. Even with unappetizing guests, Sedaris&rsquo plated courses always look (and presumably taste) divine.
Many shows have lovingly captured the art of making food on film before, but few TV shows turned the kitchen into art quite the way that David Gelb&rsquos series has for Netflix. To do it on a global scale, to incorporate chefs across five different continents and to justify its own spinoff (&ldquoChef&rsquos Table: Pastry&rdquo) speaks to the versatility of a pristine approach to preparation and presentation. As a result, it helps put noted figures in the culinary world front and center, appreciating the artist as well as their plated canvases. (And if anyone wants to grab us a table at Mozza, that would be great.)
“Dinner for Five”
Perhaps the food became secondary in this IFC dinnertime series of conversations hosted by director Jon Favreau. But it&rsquos hard to imagine that the show would have been the beloved collection of conversations that it became without that calming, relaxing dinner table setting in between wine and entrees. Favreau and an impossibly long list of guests from the comedy and acting worlds talked about some of the biggest issues facing the business and so much more. The show ran for an impressive 48 episodes (and is streaming now on Netflix), but the format is so universal and Favreau was such a capable and willing host that it&rsquos surprising this has laid dormant for the last decade and a half.
“Documentary Now: Juan Likes Chicken and Rice”
When “Documentary Now” turned its eye for unscripted parody to “Chef’s Table,” it could have been vicious. But the tale of a very remote Colombian restaurant with a very limited menu actually turned out to be a pretty sweet family story, with cinematography that did its source material proud. And that’s while filming literally only chicken, rice, and bananas &mdash things you might not even think you’ve been craving until you watch, but then… mmmmm. Even the plain rice, topped with a small dab of butter, looks appealing. After all, sometimes the most simple ingredients can be the most delicious, especially when prepared with the attention to detail depicted here.
“The Great British Baking Show”
You might have noticed a phenomenon emerge when attending potlucks or other social gatherings with friends a few years ago. Your friends may have started showing up with elaborate cakes, pies, and other baked treats, on a level beyond what they might have tried before &mdash they’d been watching “The Great British Baking Show.” The BBC reality competition series (later distributed in the U.S. on PBS and then Netflix) proved to be a gem of an unscripted series because unlike other reality competition shows, “GBBS,” especially in its early seasons, is known for its genuinely good heart. In fact, the judges (especially original judge and icon Mary Berry) are far more inclined to offer praise than criticism, creating an environment that truly celebrates the joys of cooking. It’s proven to be a real inspiration for those who want to bake &mdash and also to eat.
To describe the delicacies in &ldquoHannibal&rdquo as &ldquomouth-watering&rdquo is a bit off-putting in and of itself. After all, most of what the not-so-good doctor is dishing up should not be eaten, let alone prepared in the first place. But damn if food designer Janice Poon didn&rsquot make us want to throw our moral compass out the window and dive into those delectable dishes. Extensive insights into her work can still be found on the Feeding Hannibal food blog &mdash which now also includes posts on &ldquoAmerican Gods,&rdquo her most recent collaboration with Bryan Fuller &mdash for anyone who wants to know how to make the meals sans human flesh.
The CW’s “iZombie” also makes numerous puns, often death-related
We know, we know. How can a bloody show about zombies possibly make someone hungry? Blame Rob Thomas and Diane Ruggiero-Wright, the evil geniuses behind CW&rsquos action-comedy, loosely based on the comic book of the same name. Rose McIver plays Liv Moore (get it?), who got turned into a zombie and now works in the morgue in order to access victims&rsquo brains as a source of food. Sure, she&rsquos also a crime fighter and stuff, but we&rsquore here to talk brains to fill our bellies.
&ldquoiZombie&rdquo took the cue of viral quickie how-to videos and created its own sped-up recipe sequences to demonstrate the myriad ways to cook brain. Stir fried or sauced seem like the most solid bets, and wine or beer pairings with acidity seemed to work best. &ldquoBeauty and the Beast&rdquo can keep their grey stuff (although we hear it&rsquos delicious). This show gave us a hankering for grey matter. Take a look at a sample of the recipes below:
Bobby Flay & Giada De Laurentiis Have a New Show Together & 2021 is Already Better
Last year, when Bobby Flay and Giada De Laurentiis were in Rome together, our hearts started pounding &mdash not because of what it meant for them (the two, as we’ve previously reported, are just friends), but because of what it meant for us: a project involving two of our favorite celebrity chefs! And now we’ve got proof that the foodie collaboration of our dreams is coming to fruition. Flay just shared the exciting news that a new series, Bobby and Giada in Italy, is coming to discovery+ starting Jan. 4.
“Exciting news….All your favorite shows, including a new series &lsquoBobby and Giada in Italy,&rsquo are coming to #discoveryplus on January 4th!” he captioned his recent post. “Follow @discoveryplus to stay in the loop on what&rsquos coming&hellip it&rsquos gonna be good.”
The streaming platform boasts more than 2,500 shows and 55,000 “real-life” TV episodes from HGTV, the Food Network, OWN and more &mdash including current and classic shows like The Pioneer Woman and Guy Fieri’s Diners, Drive-Ins and Dives &mdash but it’s this new discovery+ original series featuring our beloved Bobby and Giada that we can’t wait to watch.
The service will be $4.99 a month, and we think that’s a bargain to see two of our favorite chefs doing…well, what, exactly, we’re not quite sure yet, since no other details about the series have been shared yet, but judging from both chefs’ Instagrams posts last fall, there was lots of eating involved, and we can only hope the pair will be demonstrating how to make Rome’s best eats, too, as well as sharing loads of brilliant cooking tips. Whatever it involves, we’ll be watching!
A self-taught cook recreates beloved recipes from popular movies and TV shows — and the dishes look even better in real life
In a digital landscape full of loud and often controversial social media personalities, Andrew Rea is considerably different. Reticent and thoughtful, the YouTube star, who started his channel purely as a hobby two years ago, now often racks up over one million views on each of his videos.
Rea's YouTube channel "Binging with Babish" is a popular web series where he recreates food from movies and TV shows.
The name of the show, "Binging with Babish," is based on Oliver Babish, a character on "The West Wing." Rea has recreated beloved dishes such as Remy's ratatouille from the Pixar film "Ratatouille," Kevin's chili from "The Office," and even the Krabby Patty from "Spongebob Squarepants."
The vlogger, however, has never had any formal training as a cook. Rea told INSIDER that he's entirely self-taught and often watched YouTube videos to hone his cooking skills.
"I would stay up until 2 a.m. to make the best meatballs ever," he said. "I would experiment with using different ingredients. I would obsess over making food as good as I could."
As a filmmaker who always knew he wanted to create content, Rea started his YouTube channel in early 2016. At first, he was only making videos as a hobby. But by November that year, he started receiving mainstream attention and attracted a substantial number of followers.
"That's when I knew, 'I've got something here,'" he told INSIDER. "I knew that this was something I should pursue. I started to commit to making videos whenever I could and releasing them every week."
Two years later, Rea has successfully turned his hobby into a full-time career. His channel currently has over 2.7 million subscribers and he published a cookbook, "Eat What You Watch" in 2017.
However, unlike many other successful YouTubers, Rea did not skyrocket to fame because of his personality. In fact, he strove to make his channel the exact opposite.
"This show was born out of getting tired of all the YouTube videos that are so personality-oriented," Rea told us. "It's like, they'll go on for five minutes about their cars and pets and a million other things before they finally get to the food."
Rea said he wanted his videos to focus strictly on the food. "Any personality in my videos is purely incidental," he said. "I am literally just a backdrop."
Instead of playing up his personality in a bid to win subscribers, Rea devotes his time and energy to creating content with a high attention to detail and painstaking historical accuracy — both of which require a significant amount of research.
To recreate the strudel from "Inglourious Basterds," for example, the vlogger turned to old Austrian recipes. Rea told INSIDER: "I thought to myself, 'How would they make this in France?' I asked myself, 'Did they have butter?' The answer was no. This movie took place during World War II, and butter was hard to come by."
"[It's] a matter of finding the context of a particular film or TV show and trying to recreate it as accurately as possible," explained Rea, who references everything from old recipes "written on note cards from the 1930s" to bloggers who publish their grandmothers' recipes.
Watch Rea recreate the strudel from "Inglourious Basterds" in the video below:
The YouTube star's attention to detail even extends to fictional movies and TV shows. For example, when he was recreating the Krabby Patty from "Spongebob Squarepants," Rea said he tried to make the recipe as accurate as possible by using ocean-related ingredients and foods, such as anchovies and gumbo.
In this way, Rea strove to differentiate himself from the other pop culture cooking shows that pervade YouTube. "Those other shows are only trying to recreate the recipe," he explained. "But they're not always accurate. I really try to go the extra mile."
Watch Rea recreate the Krabby Patty from "Spongebob Squarepants" in the video below:
The vlogger attributes his rapid rise to fame to his commitment to accuracy: "The more obsessive I get, the better people respond."
According to Rea, the key to success on YouTube is passion.
"That's the guarantee to successful content in the video landscape," he told INSIDER. "Anyone can do it, as long as they have a webcam and laptop. You just need to find something you're so crazy about that you have to tell everyone. People will respond to it when they can tell that you care about it."
Watch more of Rea's videos on YouTube, and learn more about "Binging With Babish" here.
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