Adam Sobel reflects on his competitive spirit, highlighting his intense focus and drive in Tournament of Champions while balancing the camaraderie and fun of the experience. The chef opens up about insights from culinary mentors like Jet Tila, emphasizing the importance of always having a "magic trick" up his sleeve to surprise both judges and diners alike. Adam explains his new hospitality group, Aether Group, and why he felt it was the right time to step out on his own, despite having one of the most coveted chef roles in the industry. He reflects on the deep friendships and sense of community that competitions foster, comparing them to "summer camp for chefs," where fierce battles in the kitchen give way to shared meals, storytelling, and support. The chef explores his love for Las Vegas as a culinary hub, calling it the true city that never sleeps, with unparalleled late-night dining and a thriving chef-driven culture. He recalls his title as King of Porc, a prestigious win in a whole hog cookery competition, detailing the grueling road to victory. 

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Amanda Freitag reflects on her experience competing on Wildcard Kitchen, where she tested her poker skills while cooking alongside Chopped judges Tiffany Derry and Geoffrey Zakarian, embracing both the challenge and the fun of the unique format. She explains what makes Chopped a lasting success, emphasizing the genuine passion behind the judging process and how her approach to critiquing has evolved over nearly 1,000 episodes. Amanda dives into her return to Tournament of Champions, highlighting the intense competition, the rise of talented young chefs, and the camaraderie that fuels the show’s high-energy environment. The chef shares the physical and mental demands of competing at that level, admitting that each season pushes her further as both a chef and competitor. Amanda elaborates on her love for cocktails and how she developed Freitag Cocktails, focusing on high-quality ingredients and well-balanced flavors. She teases future additions to the lineup, including a dirty martini, and reflects on her passion for crafting drinks that bring restaurant-quality experiences into people’s homes. 

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Chris Oh reflects on his journey from growing up in a Korean immigrant family to becoming a Michelin-rated chef and restaurateur. He recalls how his love for food was shaped by his mother’s dedication to cooking traditional Korean dishes, though as a child, he often felt embarrassed to bring them to school. He explains that, despite his passion for food, he initially pursued careers in real estate and entrepreneurship before realizing that his true calling was in the kitchen. The chef looks back on his breakthrough moment when he and his team won The Great Food Truck Race, a victory that catapulted his culinary career and led to the launch of multiple restaurant ventures. He details his experiences on Food Network’s most intense competitions, including 24 in 24: Last Chef Standing and Tournament of Champions. Despite his unconventional path to success, he acknowledges how his parents, once skeptical of his career choice, have since become his biggest supporters—even working alongside him at food festivals. 

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Frankie Gaw shares how his creations on Dig In With honor the rich traditions of his Taiwanese heritage while pushing the boundaries of culinary innovation. He reflects on family Lunar New Year celebrations, where steamed crab symbolizes joy and connection, and how these cherished moments shaped his culinary journey. Frankie details his process of blending nostalgic childhood flavors with inventive modern twists, such as his standout Cinnamon Toast Crunch Butter Mochi. Drawing inspiration from his grandmother's intuitive cooking style, he emphasizes the importance of trusting his instincts and preserving family recipes. Frankie explores the challenges of growing up between two cultures, a duality that now drives his mission to fuse them through food. He discusses his series, Turning American Classics Asian, which reimagines beloved staples, bridging tradition and modernity in meaningful ways. The chef teases his second cookbook and envisions a line of food products that celebrate cultural diversity while finding a place on mainstream grocery shelves. 

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Bonnie Wright reflects on reuniting with her on-screen brothers, James and Oliver Phelps, for Harry Potter: Wizards of Baking, sharing memories of their sibling-like bond on and off set. She fondly recalls her early days growing up on the Harry Potter set, describing the camaraderie among the young cast and how simple moments, like playing games in the green room or catching up on schoolwork together, shaped her experience as much as the magical premieres and worldwide travel. She explores her approach to judging the baking competition, emphasizing creativity and storytelling, and reveals her favorite magical creatures and baked inspirations. Bonnie delves into her personal journey toward sustainability, the inspiration behind her book Go Gently, and her passion for incorporating eco-friendly habits into daily life. She shares tidbits from her life as a new mom, her favorite holiday traditions, and her love for baking, particularly muffins and chocolate treats. 

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U.S. Surgeon General Dr. Vivek Murthy introduces his handbook, Recipes for Connection, designed to combat loneliness and foster connection through the power of food. Dr. Murthy shares personal memories of food gatherings from his upbringing, emphasizing the power of his mother’s comforting dishes, like lentil dal, in fostering community. He delves into why food is a universal connector, offering practical tips for hosting gatherings with minimal stress—be it potlucks or leftovers parties. Dr. Murthy highlights that the success of gatherings lies in the people present, not the perfection of the meal. He opens up about his own battles with loneliness and how regular, intentional connections, like monthly video calls with friends, have been a source of strength. Dr. Murthy underscores the profound impact of small, heartfelt interactions on mental and physical health, emphasizing that even simple efforts can rebuild relationships and combat isolation. 

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Carson Kressley talks about his favorite childhood food memories, including Pennsylvania Dutch traditions and his first word being “fries.” Carson reminisces on his first Food Network appearance on Worst Cooks in America, where he learned essential cooking techniques like cutting an onion and spatchcocking a chicken, and how his experiences there helped him grow more confident in the kitchen. He reflects on his evolving relationship with cooking, highlighting how Food Network shows have expanded his culinary knowledge and inspired his creative approach in the kitchen. Carson recounts hilarious behind-the-scenes stories, such as bonding with Bobby Flay over a dunking booth and enjoying mouthwatering meals at hidden gems during filming. He talks about his friendship with Bobby, which started two decades ago and has grown through shared experiences both on and off screen. Carson offers tips for hosting stylish yet stress-free holiday parties, recommending crowd-pleasing menus like KFC chicken tenders with homemade dipping sauces. He teases his upcoming appearance on Beat Bobby Flay: Holiday Throwdown, hinting at over-the-top festivities, surprise gifts, and plenty of holiday cheer.  

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James and Oliver Phelps reflect on their journey to landing their iconic roles as Fred and George Weasley, sharing humorous stories about their audition, where they skipped school and traveled hours to join thousands of hopefuls. They reminisce about their on-set antics, from inventing ways to pass the time to unforgettable pranks with co-stars like Rupert Grint, where they’d crack up in scenes and create games to stay entertained. They discuss their excitement in blending the magical world with baking on Harry Potter: Wizards of Baking, describing the unique set with nods to the Great Hall and the awe-inspiring edible creations the contestants bring to life. James and Oliver express a deep appreciation for the bakers' artistic skills, recalling moments of pure wonder at seeing elaborate designs take shape under pressure. They describe how the show’s competitive yet community-driven atmosphere makes it accessible to audiences beyond the Harry Potter fanbase, creating a sense of connection across generations.  

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AEW personalities, Renee Paquette and RJ City, dive into their unique show, Meal and a Match, which combines their passions for wrestling and food. In each episode, a wrestling guest joins them for a meal and a casual evening of watching wrestling highlights, blending commentary, humor, and relatable stories to celebrate the community spirit of wrestling. Renee shares her love for Taco Bell as her road-trip go-to, proudly calling herself a “taco aficionado,” while RJ describes his unconventional coffee ritual—drinking cold brew from a hot coffee cup to elevate his experience. They also spotlight some of their favorite underrated food cities: Renee praises Seattle for its fresh seafood, sushi, and Pike Place Market, while RJ describes Omaha as a hidden gem for those seeking authentic, local flavors. 

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• Watch Episode One of Meal and a Match: HERE 

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Carla Hall dishes on her role as a judge on the new baking competition, Harry Potter: Wizards of Baking. She shares her excitement for the show, from working on iconic sets like Platform 9 ¾ and the Great Hall to collaborating with hosts and former Harry Potter actors. She describes the high-energy atmosphere, where self-taught and professional bakers alike create awe-inspiring structures that embody the spirit of the wizarding world. Carla discusses the unique challenges, including balancing intricate visuals with delicious flavors, and shares her approach to judging with co-judge Jozef Youssef, whose shared life parallels fostered an instant bond. Alongside her tales of magical sets and wardrobe, Carla reveals her admiration for the incredible details of the sets and props, from enchanted forests to floating candles. She also reflects on embracing the unexpected in her own life, fueling her own magic and creativity. 

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