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  2. Todd English - Wikipedia

    en.wikipedia.org/wiki/Todd_English

    He hosted the TV cooking show, Food Trip with Todd English, on PBS. In 2005 he was a judge on the PBS show Cooking Under Fire. His life and career received a chapter in Super Chef by Juliette Rossant, who had written previously about English for the Forbes Celebrity 100 list. [1] Todd English also works as lead chef for Delta Air Lines (US). [2]

  3. Brunch for $15 or less: smoked salmon sliders from Chef Todd ...

    www.aol.com/news/2010-08-12-dinner-for-15-or...

    Celebrity Chef Todd English -- who And with more than four weeks of scorching hot temperatures still to endure, eating another grilled meal in order to avoid a hot kitchen can be unbearable.

  4. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally sized by diameter (20–30 cm). Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use ...

  5. The Best Thing I Ever Ate - Wikipedia

    en.wikipedia.org/wiki/The_Best_Thing_I_Ever_Ate

    Leg of Beast Aarón Sánchez Incanto (Closed) San Francisco, CA: 5 EV205 Meat-Fest Bar-B-Q Beef Sandwich Cat Cora Cold Spring Tavern Santa Barbara, CA: 5 EV205 Meat-Fest Roast Suckling Pig Adam Gertler Amada Philadelphia, PA: 5 EV205 Meat-Fest Lamb Shank Duff Goldman Sardinia Enoteca Restaurante Miami Beach, FL: 5 EV205 Meat-Fest Costina Anne ...

  6. Barbecue grill - Wikipedia

    en.wikipedia.org/wiki/Barbecue_grill

    The legs fold up and lock onto the lid so it can be carried by the lid handle. The portable charcoal grill normally falls into either the brazier or kettle grill category. Some are rectangular in shape.

  7. Induction cooking - Wikipedia

    en.wikipedia.org/wiki/Induction_cooking

    Induction cooking is a cooking process using direct electrical induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved: changes in heat settings are instantaneous.