18 AMERICANWAY
JANUARY 1 2008
C O O K L I K E A R E A L C H E F
PHOTOGRAPHBYPATHAVERFIELD
TheChef:
PaulaDeen
The Show:
FoodNetwork’s
Paula’sHome
Cooking
and
Paula’s Party
TheProduct:
Cleaning up after cooking
Deen’s big stick-to-your-ribs Southern food just
got a little easier. Her new line of stainless steel
and copper cookware features nonstick interi-
ors. Let themac and cheese bubble away.
$180 for an 11-piece set.
TheChef:
Paul Prudhomme
The Show:
AmericanPublicTelevision’s
Chef Paul Prudhomme’sAlways Cooking!
TheProduct:
Chef Paul’s been cooking ever
sincehewas aweeone inhismama’s kitchen.
And theLouisiananative still lovesmixingupa
good seasoningblend for his fans. He says his
latest two, FajitaMagicandBarbecueMagic,
will “blow youaway.” $3 each. shop.chefpaul.com
TheChef:
AltonBrown
The Show:
FoodNetwork’s
GoodEats
and
IronChefAmerica
TheProduct:
ConsideringBrown’s science-
behind-the-cookingapproach, the lab-equipment
looks of hisPlunger andPlunger Jr. multiuse
measuring toolsmake total sense. $14 for the
set.
TheChef:
MingTsai
The Show:
AmericanPublicTelevision’s
SimplyMing
TheProduct:
It’s tea for you (andwhatever
you choose to tea up)withMing’s TeaRubs.
There are five different blends, including the
salmon-friendlyAsianBBQTeaRub and the
perk-up-chickenCitrus TeaRub. $6 each.
TheChef:
BobbyFlay
The Show:
FoodNetwork’s
Throwdown
withBobbyFlay
and
IronChefAmerica
TheProduct:
Flay’s known for his bigflavors,
and, if hehas hisway, you’ll be known for them
too. His new lineof eight sauces and rubs
includesHabaneroMangoHot Sauce ($6),
16SpicePoultryRub ($7),MesaGrill Steak
Sauce ($10), andmore.www.bobbyflay.com
TheChef:
ToddEnglish
The Show:
AmericanPublicTelevision’s
FoodTripwithToddEnglish
TheProduct:
English’s strongbone structure
and cooking skills are helpingmove plenty
of product on theHomeShoppingNetwork.
Though he’s set to introduce his own line of
earth-friendly pots in late February, right now
he’s putting hismuscle behindGreenPanwith
ThermolonTechnology. $140 for a seven-piece
set. kitchen-dining.hsn.com
You’vedevoted
full rainySundays to
them. You’ve tried tomimic
their knife skills. You’ve traveled
far andwide to try their restau-
rants:They’re theTV chefs, theper-
sonalitieswhohave inspired you togo
wholehog in your kitchen (or at least
to stop storing your sweaters in your
oven), and they’vemade you think,
I
cando that!
Andnow, because they
want tobewith you every stepof the
way (and to expand their cooking
empires), they’redeveloping
products. For you.
—JennaSchnuer
AsSeenon
TV
