Nothing on the Science Channel gets much promotion, but I think lovers of food shows might want to check out this new show featuring Richard Blais, one of the most popular and talented Top Chef contestants (who is currently competing in Top Chef All-Stars). The format is simple. Every week, Blais goes to a top specialist in one food item (th first two shows features pizza/Patsy's in East Harlem and bacon cheeseburger at Royale in the Lower East Side in NYC). Blais studies how their specialties are made and then tries to outdo them using techniques from molecular gastronomy. There is then a half-hearted competiion/taste-off between the traditional and new-fangled versions.
It's not an accident that this is on the Science Channel rather than the Food Network. The emphasis is on the science not only of MG, but of traditional cooking methods. It's a decent show, straightforward and not too gimmicky.
Reruns of the first two episodes:
12/19 5-6 a.m.
12/21 8-9 p.m.
12/21 11-12 p.m.
12/23 3-4 a.m.