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Worst Cooks In America
''Worst Cooks in America'' is an American reality television series that premiered on January3, 2010, on Food Network. The show takes 12 to 16 contestants (referred to as "recruits") with very poor cooking skills through a culinary boot camp, to earn a cash prize of $25,000 and a Food Network cooking set. In the celebrity edition of the show, the winning celebrity gets a $50,000 prize to donate to the charity of their choice. The recruits are trained on the various basic cooking techniques including baking, knife skills, temperature, seasoning and preparation. The final challenge is to cook a restaurant-quality, three-course meal for three food critics. History Chef Chart Season 1: 2010 Chefs Beau MacMillan and Anne Burrell lead an intense culinary boot camp. They have six recruits each, and every week they must eliminate one recruit from each of their teams until there is only one from each team left. The final two create a three-course meal to fool a panel of restaurant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne Burrell
Anne W. Burrell (September 21, 1969 – June 17, 2025) was an American chef, television personality, and instructor at the Institute of Culinary Education. She was the host of the Food Network show '' Secrets of a Restaurant Chef'' and co-host of '' Worst Cooks in America''. She was also one of Mario Batali's sous chefs in the ''Iron Chef America'' series and appeared on other programs on the network such as ''The Best Thing I Ever Ate''. Burrell died on June 17, 2025, having been found unresponsive at her home in Brooklyn, New York City. Early life, family and education Burrell was born in Cazenovia, New York, on September 21, 1969. She attended Canisius College in Buffalo, New York, graduating with a Bachelor of Arts (BA) degree in English and Communications in 1991. A year later, Burrell enrolled at the Culinary Institute of America, eventually graduating in 1996 with an Associate in Occupational Studies (A.O.S.). She also studied at the Italian Culinary Institute for Fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worst Bakers In America
''Worst Bakers in America'' is an American cooking reality competition television series that aired on Food Network, presented by chefs Duff Goldman and Lorraine Pascale. The series is a spin-off of ''Worst Cooks in America''. The first season started on October 2, 2016. The second season started on July 22, 2019, with Jason Smith replacing Duff Goldman. Season 1 (2016) Recruits Contestant progress *: Team Lorraine *: Team Duff : (WINNER) The contestant won the competition. : (RUNNER-UP) The contestant made it to the finale, but did not win. : (WIN) The contestant won the challenge for that week. : (IN) The contestant performed well enough to move on to the next week. : (BTM) The contestant was one of the selection committee's least favorites for that week, but was not eliminated. : (OUT) The contestant was the selection committee's least favorite for that week, and was eliminated. Season 2 (2019) Recruits Contestant progress *: Team Lorraine *Blue: Team Jason : (WI ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waiting Staff
Waiting staff ( BrE), waiters () / waitresses (), or servers (AmE) are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables, entertaining patrons, restocking working stations with needed supplies, and handing out the bill. Waiting on tables is part of the service sector and among the most common occupations. In the United States, the Bureau of Labor Statistics estimated that, , there were about people employed as servers in the country. Many restaurants choose a specific uniform for their waiting staff to wear. Waiting staff may receive tips as a minor or major part of their earnings, with customs varying widely from country to country. Terminology An individual ''waitin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philadelphia
Philadelphia ( ), colloquially referred to as Philly, is the List of municipalities in Pennsylvania, most populous city in the U.S. state of Pennsylvania and the List of United States cities by population, sixth-most populous city in the United States, with a population of 1,603,797 in the 2020 United States census, 2020 census. The city is the urban core of the Philadelphia metropolitan area (sometimes called the Delaware Valley), the nation's Metropolitan statistical area, seventh-largest metropolitan area and ninth-largest combined statistical area with 6.245 million residents and 7.379 million residents, respectively. Philadelphia was founded in 1682 by William Penn, an English Americans, English Quakers, Quaker and advocate of Freedom of religion, religious freedom, and served as the capital of the Colonial history of the United States, colonial era Province of Pennsylvania. It then played a historic and vital role during the American Revolution and American Revolutionary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brooklyn
Brooklyn is a Boroughs of New York City, borough of New York City located at the westernmost end of Long Island in the New York (state), State of New York. Formerly an independent city, the borough is coextensive with Kings County, one of twelve original counties established under English rule in 1683 in what was then the Province of New York. As of the 2020 United States census, the population stood at 2,736,074, making it the most populous of the five boroughs of New York City, and the most populous Administrative divisions of New York (state)#County, county in the state.Table 2: Population, Land Area, and Population Density by County, New York State - 2020 New York State Department of Health. Accessed January 2, 2024. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Critic
A food critic, food writer, or restaurant critic is a writer who analyzes food or restaurants and then publishes the results of their findings to the public. Terminology "Food writer" is often used as a broad term that encompasses someone who writes about food and about restaurants. For example, Ruth Reichl is often described as a food writer/editor, who in the course of her career served as the "restaurant critic" for ''The New York Times'' and for the ''Los Angeles Times''. R. W. Apple Jr., R.W. "Johnny" Apple was also described as a food writer, but never served as a designated restaurant critic. Nonetheless, he wrote frequently about restaurants as he traveled in search of good eats. Calvin Trillin writes a great deal about food (among other things) and has been known to write occasionally about specific restaurants, e.g., Arthur Bryant's and Diedee's. But restaurants figure less prominently in his writing than in Apple's. Finally, Richard Olney (food writer), Richard Olney ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and Customer service, service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from the early 19th century, taken from the French language, French word 'provide meat for', Literal translation, literally 'restore to a former state' and, being the present participle of the verb, the term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Outline Of Food Preparation
The following outline is provided as an overview of and topical guide to the preparation of food: Food preparation is an art form and applied science that includes techniques like cooking to make ingredients fit for consumption and/or palatable. Essence of food preparation The process of food preparation includes selecting the ingredients needed and correctly handling ingredients to produce the components of a meal. * Art – an art, one of ''the'' arts, is a creative endeavor or discipline. ** Culinary art – art of preparing and cooking foods. * Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, energy, or both. * Meal preparation – the process of planning meals. General food preparation concepts * Chef – a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings that complement each other. In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doneness
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include ''rare'', ''medium rare'', ''medium'', ''medium well'', and ''well done''. Temperature The table below is from an American reference book and pertains to beef and lamb. The interior of a cut of meat will still increase in temperature by after it is removed from an oven or other heat source as the hot exterior continues to warm the comparatively cooler interior (indeed it can increase by more, depending on factors such as a high ambient temperature). The exception is if the meat has been prepared in a sous-vide process or some othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Culinary Knife Cuts
There are a number of regular Kitchen knife, knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. Strip cuts * Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from to * Batonnet; French language, French for "little stick", the batonnet measures approximately . It is also the starting point for the small dice. * Julienning, Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately . It is also the starting point for the brunoise cut. * Fine julienne; measures approximately , and is the starting point for the fine brunoise cut. *Chiffonade; rolling leafy greens and slicing the roll in sections from 4–10mm in width Cube cuts Cuts with six even sides include: * Large dice; (or "Carré" meaning "square" in French); sides measuring approximately * Medium dice; (Antoine-Augustin Parmentier#Dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually transferred from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300 °F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center.p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoking (cooking), smoke pit. Baking has traditionally been performed at home for day-to-day meals an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
