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  2. Emeril Lagasse - Wikipedia

    en.wikipedia.org/wiki/Emeril_Lagasse

    Emeril John Lagasse III (/ ˈɛmərəl ləˈɡɑːsi / EM-ə-rəl lə-GAH-see; born October 15, 1959) [1] is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003.

  3. Tefal - Wikipedia

    en.wikipedia.org/wiki/Tefal

    Tefal. Tefal S.A.S. (a portmanteau of TEF lon and AL uminium. [3]) is a French cookware and small appliance manufacturer, owned by Groupe SEB (a global manufacturer of cookware) since 1968. [4] The company is known for creating the non-stick cookware category [3] and for offering frying equipment with a low requirement of fat or oils.

  4. Pressure cooking - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooking

    A stovetop pressure cooker. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.

  5. Emeril (TV series) - Wikipedia

    en.wikipedia.org/wiki/Emeril_(TV_series)

    Emeril. (TV series) Emeril is an American sitcom television series created by Linda Bloodworth-Thomason, starring celebrity chef Emeril Lagasse as himself. It aired on Tuesday nights on NBC from September 25, 2001, to December 11, 2001, from 8:00 to 8:30 EST. A total of 10 half-hour episodes were produced over one season, but only seven aired.

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  7. Essence of Emeril - Wikipedia

    en.wikipedia.org/wiki/Essence_of_Emeril

    Essence of Emeril is a cooking show hosted by celebrity chef Emeril Lagasse that aired on Food Network from 1994 until 2007. It was half-hour show which aired on weekends. [1]In each episode, Emeril shared with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that had become ...

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