The Best Thing I Ever Ate On Food Network
Ever wonder where famous chefs eat when they aren’t working? The Best Thing I Ever Ate lets you in on restaurants, holes-in-the-wall, cafes, diners, famous eateries and little known places chefs eat at that feature delicious, one-of-a-kind food favored by famous chefs.
Food Network interviews famous chefs from all over the country as well as Food Network chefs and personalities hosting Food Network shows as to their top choices for a variety of foods they have tasted and loved. This is the ultimate guide to dishes recommended by foodies who have obsessed over food their entire lives.
Dishes showcased include best fried foods, best BBQ, best snack foods, best meat dishes, best chocolate, dishes with bacon, best pizzas, best burgers, best sweets, food obsessions, holiday foods and more.
Howe & Howe Tech is a new Discovery science show on Tuesday nights. The reality program stars twin brothers, Mike and Geoff Howe, who are known for extreme vehicle fabrication and design. Mike and Geoff are inventors who design and build vehicles ranging from high-speed tanks to subterranean rovers. The brothers happen to be married to two sisters, Tracy and Tammy, who work in the company office. 
Tony visits near his own home in Hudson Valley, New York. His guide Rick owns a local inn. Tony and Rick sail on Rick’s sailboat as Tony tells the viewers the history of the Hudson river, apparently a super highway during the industrial revolution to the local mills, docks and river ports. As they sail Tony sees a floating hot dog stand, “Dick’s Dogs”. Tony calls it “the greatest vessel on the river”. They buy hot dogs and dig in. Rick lives in Indian Point, a town that seems to have stopped in time years ago. Living is old fashioned here, the growth of the town stopped when a nuclear power plant was built near the town. At Indian Point Rick takes Tony to catch blue crab for their crab boil meal. Apparently all you do is lower a crab pot from the dock, pull it up and it is always stuffed with blue crabs. The blue crabs are boiled in a pot and readied for the meal. As Tony exclaims “this is delicious” eating their fill of blue crabs, a geiger counter sound plays in the background calculating radiation.
This two hour Man v. Food special comes from Miami live celebrating the superbowl. Adam Richman throws a massive tailgate party in Miami in the parking lot of Alexander Hotel in South Beach, the site of Shula’s Steakhouse. Adam visits with his fans, eating tailgate food and taking on the monstrous Shula’s 48 oz. steak challenge live on TV at the end of the show. Fans are dressed in Man v. Food t-shirts and a few fans are dressed in pizza, hot dog and steak costumes. The show features two sports announcers who treat the show as a football game, while cheerleaders in full garb are cheering for Adam. Television viewers were able to vote on the best “Fan v. Food” challenge photos online of Man v. Food fans, shown with a mega food challenge of their own.
Survival expert Bear Grylls is host of Man vs. Wild on the Discovery channel. Man vs. Wild is a “how-to” survival guide to survive in various wilderness scenarios. Grylls and his support team drop into remote areas throughout the world to show real-world techniques you would use to survive until rescued. Grylls is given minimal supplies to start each trek. Areas are often so remote Grylls and his crew must parachute into the location. Grylls is very skilled and capable when traversing through wilderness areas. Fans of the show are often interested in some of the gross items he must use for survival such as various bugs and animals Grylls must eat or sources of water or hydration he must use during his survival trips.
Chef Gordon Ramsay is known for his popular Hell’s Kitchen series on FOX where he puts upcoming young chefs through culinary challenges with the grand prize a chef position in one of his world famous restaurants. Chef Ramsay was so popular with audiences FOX gave him a second show called Kitchen Nightmares. Hell’s Kitchen and Kitchen Nightmares are American adaptations of British reality shows that also starred chef Ramsay. 
In this episode Tony Bourdain travels to Istanbul. Tony tells the viewers “Turkey has always been a mystery to me” and has no preconceptions of the country as he arrives in Istanbul. He finds the streets clean, sophisticated food available and young and hip people milling through the streets. Tony admits since Istanbul is Muslim and a dry country with no ready alcohol, he overdid it on the plane coming over. 
The new season of Anthony Bourdain No Reservations begins with Tony wearing a bullet-proof vest, surrounded by Panama state police using machetes to break open kilos of cocaine. As Tony watches the destruction he quips “somewhere an aging supermodel is crying.”
Food Network has a new show set on Friday night, it is a chef challenge show pitting two Food Network chefs against new contestants every week. The show takes place in different cities across the country. The Food Network chefs challenge local foodies to a contest of skill, speed and wit as they take on a variety of food contests with one team as the ultimate winner of the episode. 
Food Network debuted a new competition show on the network, a six-part series called “Worst Cooks In America”. Twelve cooks chosen from across America go through a culinary “boot-camp” with chef Anne Burrell, host of Food Network’s show Secrets of a Restaurant Chef, and chef Beau MacMillan, executive chef of Elements restaurant in Phoenix. The premise is to take twelve of the worst cooks from across America and teach them how to cook. The cooks must successfully replicate the chefs recipes each week. The cooks are divided between chef Burrell’s red team and chef MacMillian’s blue team. A cook from each team is eliminated every week until only two cooks are left. The final two cooks must replicate a three course meal that will be served to a panel of culinary critics who think they are being served a meal prepared by chefs Burrell and MacMillan. The cook who wins the contest receives the grand prize of $25,000.
