Knife Drop: Creative Recipes Anyone Can Cook

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DiGiovanni: It's interesting, because in a way, it's different now, right? The most recent one was probably [when] we had set up this huge project. We tried to do the Guinness World Record for the biggest dumpling. Since the show, Ramsay has become a mentor to DiGiovanni, sharing the screen with him for cooking videos on social media and even penned the foreword of his new book.

DiGiovanni: You should look into it. It's actually currently held by someone — I live in Boston; it's held by someone from Massachusetts — but you might be able to — DiGiovanni: They're very fun. We recently did our ninth one. It's not out yet or anything, but that was our best planned-out one so far. We felt really good with the whole thing. It looked perfect. We were very, very happy with it. We just did our ninth one. We're definitely getting better at getting all the planning in place. On that note of speaking to his audience, this might also be the perfect cookbook for the social media age because not only is the author apparently a social media cooking star of some sort, but he’s also included QR codes throughout the book leading the reader to videos demonstrating how to prepare some (not all) of the recipes. Carbona(ra)men- Dude asks you to cook 8 pieces of bacon, remove the bacon and leave ALL the hot fat, and dump 2 cups of water into it. I explained the chemistry behind this to my son before doing it for the review and, as predicted, hot grease exploded all over my kitchen. This book is written for young inexperienced cooks. Will someone be burned? I think so. The food itself was a chore to eat. Way too much bacon. One note flavor.DiGiovanni: If I could cook for anybody, I'd probably cook for my grandmother. I'd probably cook for my dad's mom. DiGiovanni: She never got to see my love for food. I was too young at that time, and I think she'd like that. DiGiovanni: It is interesting. It's been interesting for me also — and I'm sure [for] many people — to watch how the whole space is evolving. What do you think about all of it, the fact that TV is not fizzling away, but it's different than it used to be? Using a pastry brush, lightly coat one side of each slice of bread with mayonnaise, about 1/2 tablespoon per slice.

Thiessen: My challenges are very different cooking now for a family than they were when I was in my twenties cooking for myself or for friends or whatever. It was very, very different. I felt like I was able to laser-focus into a recipe and do pretty well with that. There's always fails of turning the corner and not paying attention, but nowadays, it's all about multitasking in the kitchen. I'm cooking dinner, but I'm still having to help my child with their homework and my husband's needing something, so my biggest challenge is making sure I get it done in time for dinner.Tip:You should always bake your bacon. It makes for a far better final product. No more stovetop bacon please, unless absolutely necessary.