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By David Zurawik and David Zurawik,SUN TELEVISION CRITIC | July 21, 2001
LOS ANGELES - Linda Bloodworth, executive producer of the NBC sitcom Emeril, explained the thinking behind the new fall show by saying, "The plan was to put Emeril Lagasse, who has this fabulous personality, in the middle of some very loud, mouthy, designing women - along with some great food. And our premise was: What's not to like?" How about almost everything, Linda? Every year on summer press tour there is at least one pilot for a series that is such a sorry mess that the usually contentious critics unanimously agree that it ought to be taken out back behind network headquarters and put out of its misery without ever being inflicted on the American public.
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By Mary Alice Fallon Yeskey | November 22, 2012
It's a "Top Chef" Thanksgiving! (Even though this was probably filmed in August.) The guest judge for this week is Editor-In-Chief of Food & Wine, Dana Cowin.  Padma shows the contestants a map of the world and points out that there are 17 countries highlighted, each with its own regional dumpling. Dumplings! My biggest weakness! [Dear "Top Chef" Producers, the next time you have a dumpling challenge and you need a judge, holler. Love, Mary Alice.] Each chef yanks a knife off the map to determine which country's dumpling they are creating; they are also loaned a Kindle Fire for five minutes to research the cuisine in case they are unfamiliar.
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By Robert Guy Matthews and Robert Guy Matthews,SUN STAFF | October 27, 1998
Emeril Lagasse will look you straight in the eye and swear that he's just an average guy. A New Orleans boy who loves his mama and is the host of a little cooking show."
ENTERTAINMENT
By Anne Marie Turner | November 1, 2011
Happy "Top Chef" Eve everyone! I know that most of you are hungover from alcohol, chocolate, or both (I'm not judging!) but please cleanse your palate because tomorrow marks the premiere of "Top Chef: Texas" at 10 p.m. on Bravo. And I'll be handling recaps this season for TV Lust. I consider myself to be a connoisseur of "Top Chef. " As a faithful viewer since Season 1, I have seen the show serve up some amazing challenges and characters, and some that were less palatable.
FEATURES
By David Zurawik and David Zurawik,SUN TELEVISION CRITIC | May 14, 2001
More reality TV for us, less money for the networks, and new series for Jill Hennessy and chef Emeril Lagasse on NBC. That's what the news is expected to be today as NBC announces its new fall prime-time schedule in New York launching the 2001-2002 network TV upfront sales season. The strange annual dance between the network television industry and Madison Avenue features the six broadcast networks announcing new lineups of fall shows - some of which exist only on paper - and advertisers voting thumbs-up or thumbs-down to those shows with the time they buy or don't buy for next fall.
ENTERTAINMENT
By Anne Marie Turner | November 1, 2011
Happy "Top Chef" Eve everyone! I know that most of you are hungover from alcohol, chocolate, or both (I'm not judging!) but please cleanse your palate because tomorrow marks the premiere of "Top Chef: Texas" at 10 p.m. on Bravo. And I'll be handling recaps this season for TV Lust. I consider myself to be a connoisseur of "Top Chef. " As a faithful viewer since Season 1, I have seen the show serve up some amazing challenges and characters, and some that were less palatable.
ENTERTAINMENT
By kevin cowherd and kevin cowherd,kevin.cowherd@baltsun.com | September 21, 2008
Let me begin by saying I'm not a foodie. I don't cook. The only thing I know about food is that I like stuffing my fat face with it. Yet somehow, I've gotten hooked on Food Network. Who knows how these things happen? But they happen fast. One minute you're watching an ESPN SportsCenter update on Peyton Manning, the next minute you're clicking over to Paula Dean rubbing herbs into a pork loin. Part of the reason I watch Food Network is that I've never seen people get so excited about food.
FEATURES
By ROB KASPER | May 9, 1993
The best soft crabs in the world are, of course, found right here in Maryland. But the second best can be found down in Louisiana where chef Emeril Lagasse covers his Gulf Coast soft crabs with nuts.I ate these crunchy crabs during a visit to New Orleans several years ago. They were so good I considered changing my legal residence from Maryland to a table in Emeril's restaurant.Recently, when I got my hands on "Emeril's New Orleans Cooking" (William Morrow, $23) I immediately turned to the index and looked under "crabs."
ENTERTAINMENT
By David Folkenflik and David Folkenflik,SUN TELEVISION WRITER | March 4, 2001
News item: Food Network sensation Emeril Lagasse is signed by NBC to star in a sitcom about a TV chef with a family. To: Mr. Jeff Zucker President, NBC Entertainment Dear Jeff: Thanks for the green light on "A Spice of Life." (It's a working title. We're working on it.) Those who love Emeril and his Cajun ways from "Emeril Live!" will still see him holler his trademark "BAM!" and "Let's kick it up a notch!" as he throws spices and ingredients into the mix. The adoring studio audience will play itself - just like on the cable show - and a small band plays for him. He'll still be forceful, charming and brash.
FEATURES
By Rob Kasper | October 16, 1996
YOU CAN'T BE timid with the onions when you cook Cajun chicken or when you make Cajun coleslaw. And when you make Louisiana corn bread, you make it in a skillet, and eat it with a little cane syrup. That is what I learned after spending some time with Emeril Lagasse and trying a few recipes in his new book "Louisiana Real & Rustic" (Morrow, $25).I first met Lagasse in the early 1980s in the kitchen of Commander's Palace, the venerable New Orleans restaurant run Ralph and Ella Brennan. The Brennans had recently hired Lagasse as chef, and Ella Brennan told me the new chef looked as he was going to be something special.
ENTERTAINMENT
By kevin cowherd and kevin cowherd,kevin.cowherd@baltsun.com | September 21, 2008
Let me begin by saying I'm not a foodie. I don't cook. The only thing I know about food is that I like stuffing my fat face with it. Yet somehow, I've gotten hooked on Food Network. Who knows how these things happen? But they happen fast. One minute you're watching an ESPN SportsCenter update on Peyton Manning, the next minute you're clicking over to Paula Dean rubbing herbs into a pork loin. Part of the reason I watch Food Network is that I've never seen people get so excited about food.
FEATURES
By David Zurawik and David Zurawik,SUN TELEVISION CRITIC | July 21, 2001
LOS ANGELES - Linda Bloodworth, executive producer of the NBC sitcom Emeril, explained the thinking behind the new fall show by saying, "The plan was to put Emeril Lagasse, who has this fabulous personality, in the middle of some very loud, mouthy, designing women - along with some great food. And our premise was: What's not to like?" How about almost everything, Linda? Every year on summer press tour there is at least one pilot for a series that is such a sorry mess that the usually contentious critics unanimously agree that it ought to be taken out back behind network headquarters and put out of its misery without ever being inflicted on the American public.
FEATURES
By David Zurawik and David Zurawik,SUN TELEVISION CRITIC | May 14, 2001
More reality TV for us, less money for the networks, and new series for Jill Hennessy and chef Emeril Lagasse on NBC. That's what the news is expected to be today as NBC announces its new fall prime-time schedule in New York launching the 2001-2002 network TV upfront sales season. The strange annual dance between the network television industry and Madison Avenue features the six broadcast networks announcing new lineups of fall shows - some of which exist only on paper - and advertisers voting thumbs-up or thumbs-down to those shows with the time they buy or don't buy for next fall.
ENTERTAINMENT
By David Folkenflik and David Folkenflik,SUN TELEVISION WRITER | March 4, 2001
News item: Food Network sensation Emeril Lagasse is signed by NBC to star in a sitcom about a TV chef with a family. To: Mr. Jeff Zucker President, NBC Entertainment Dear Jeff: Thanks for the green light on "A Spice of Life." (It's a working title. We're working on it.) Those who love Emeril and his Cajun ways from "Emeril Live!" will still see him holler his trademark "BAM!" and "Let's kick it up a notch!" as he throws spices and ingredients into the mix. The adoring studio audience will play itself - just like on the cable show - and a small band plays for him. He'll still be forceful, charming and brash.
FEATURES
By Robert Guy Matthews and Robert Guy Matthews,SUN STAFF | October 27, 1998
Emeril Lagasse will look you straight in the eye and swear that he's just an average guy. A New Orleans boy who loves his mama and is the host of a little cooking show."
FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | September 24, 1997
Emeril Lagasse, chef, restaurateur, cookbook author and TV personality from the town he calls "Nawlins," is expecting the good times to roll when he hits town this weekend for the Baltimore Book Festival II."I'm really excited about this event," Lagasse said. Lagasse is using his day off to come to Baltimore, he said, and besides cooking and signing books, "We hope to eat some food and have a lot of fun."Lagasse will be one of a number of chefs and food professionals demonstrating dishes and signing copies of their new cookbooks at the festival, now in its second year.
FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | September 24, 1997
Emeril Lagasse, chef, restaurateur, cookbook author and TV personality from the town he calls "Nawlins," is expecting the good times to roll when he hits town this weekend for the Baltimore Book Festival II."I'm really excited about this event," Lagasse said. Lagasse is using his day off to come to Baltimore, he said, and besides cooking and signing books, "We hope to eat some food and have a lot of fun."Lagasse will be one of a number of chefs and food professionals demonstrating dishes and signing copies of their new cookbooks at the festival, now in its second year.
ENTERTAINMENT
By Mary Alice Fallon Yeskey | November 22, 2012
It's a "Top Chef" Thanksgiving! (Even though this was probably filmed in August.) The guest judge for this week is Editor-In-Chief of Food & Wine, Dana Cowin.  Padma shows the contestants a map of the world and points out that there are 17 countries highlighted, each with its own regional dumpling. Dumplings! My biggest weakness! [Dear "Top Chef" Producers, the next time you have a dumpling challenge and you need a judge, holler. Love, Mary Alice.] Each chef yanks a knife off the map to determine which country's dumpling they are creating; they are also loaned a Kindle Fire for five minutes to research the cuisine in case they are unfamiliar.
FEATURES
By Rob Kasper | October 16, 1996
YOU CAN'T BE timid with the onions when you cook Cajun chicken or when you make Cajun coleslaw. And when you make Louisiana corn bread, you make it in a skillet, and eat it with a little cane syrup. That is what I learned after spending some time with Emeril Lagasse and trying a few recipes in his new book "Louisiana Real & Rustic" (Morrow, $25).I first met Lagasse in the early 1980s in the kitchen of Commander's Palace, the venerable New Orleans restaurant run Ralph and Ella Brennan. The Brennans had recently hired Lagasse as chef, and Ella Brennan told me the new chef looked as he was going to be something special.
FEATURES
By ROB KASPER | May 9, 1993
The best soft crabs in the world are, of course, found right here in Maryland. But the second best can be found down in Louisiana where chef Emeril Lagasse covers his Gulf Coast soft crabs with nuts.I ate these crunchy crabs during a visit to New Orleans several years ago. They were so good I considered changing my legal residence from Maryland to a table in Emeril's restaurant.Recently, when I got my hands on "Emeril's New Orleans Cooking" (William Morrow, $23) I immediately turned to the index and looked under "crabs."
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