Let me just get this out of the way: I hate to cook, and I dread baking more than psychological thrillers. Given that confession, you might find it a little contrary to discover that I also LOVE cooking shows. I can plant myself on the sofa and watch in a mesmerized haze for hours as the likes of Kevin Belton and the timeless Julia Child sprinkle salt and crack open shellfish. They make me believe, if only for a few spell- binding hours, that cooking is pure magic. But here’s the thing: The rotating collection of cooking shows that TPT airs on Saturdays are often about so much more than how to follow a recipe. Without further adieu, here are a few reasons why I, a self-described reluctant cook, find myself sucked into the wonderful world of cooking shows. A Love Letter to Cooking Shows from a Very Reluctant Cook BY JESS BELLVILLE
watching other people do it. Between the preparation of ingredients and any shots of the ultimate mise en place, cooking shows are visual zen that rival the King of Calm: Bob Ross.
Cooking is storytelling with ingredients you can eat.
Have you watched our homegrown culinary heritage show Relish ? Host Yia Vang takes you on a whirlwind tour around the globe without ever leaving the Twin Cities – and each featured chef has a story that adds dimension to this place we share.
Bring on the wholesome competition – and the tears.
This summer, we had the honor of sharing with you a Great British Baking Show counterpart a little closer to home: The Great American Recipe , which features local Korean-American cooking expert and enthusiast, Tony Scherber. I dare you to resist the tears when one of the beloved contestants has to pack up their apron. Summed up, cooking shows represent the quick of life – and there’s no better way to spend a Saturday morning than with a piping hot cup of coffee and endless dreaming of all the things I would love to eat, but that I don’t want to cook.
Experience armchair travel at its finest.
Food is one of the ultimate lenses into the cultural heartbeat of a place. And I admit that I will readily wake up on the early side of the pillow on Saturday mornings just to catch New Scandinavian Cooking . After all, cooking and travel share one thing in common: It’s about the journey, not the destination.
Watching chefs chop veggies is like watching Bob Ross paint: It’s pure zen.
While I personally dread the experience of chopping vegetables, I will sit for hours
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DECEMBER 2022
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