It was on you guessed it, Paula Deen. It was a repeat but new to me. Not my taste actually I found it awful. I am surprised she didn't slather it with mayo, bread it and deep fry it, the gag reflex would have kicked in.
Hubert Keller, chef-owner of San Francisco– and Las Vegas–based restaurant Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef, Top Chef Masters), is obsessed with hamburgers, as any self-respecting Frenchman should be. Here he generously shares some of his secrets. (More can be found in his book Burger Bar: Build Your Own Ultimate Burgers.)
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.