Chewed UP

Today on Chewed Up, Michael Symon and Clinton Kelly welcome guest co-host Ariane Duarte for an easy summer dinner that looks elegant without asking for much: seared scallops cooked in one pan with sweet corn, tomatoes, shallots, chilies, basil, and a splash of white wine. It is fast, fresh, and exactly the kind of meal that feels right after a long hot day when you still want something beautiful o...

Today on Chewed Up, Michael Symon and Clinton Kelly welcome guest co-host Jules Esposito for a peak-summer dish that feels both easy and elevated: stone fruit panzanella with grilled bread, heirloom tomatoes, peaches, plums, basil, chives, ricotta, and a simple white balsamic vinaigrette. It is bright, juicy, and exactly the kind of salad that works for lunch, dinner, or a backyard table full of p...

Today on Chewed Up, Michael Symon and Clinton Kelly welcome Stacy London for a July 4th episode built around one of summer's best meals: grilled skirt steak with a charred tomatillo salsa, grilled corn, and all the tricks that make steak feel simple instead of intimidating. Along the way, they talk cooking confidence, summer hosting, and the kind of food that tastes even better when eaten outside....

Today on Chewed Up, Michael Symon and Clinton Kelly welcome guest co-host Janette Donnarumma for a full-on watermelon episode built for July 4th entertaining. She brings two easy summer crowd-pleasers: a watermelon Aperol spritz margarita and a bright watermelon, cucumber, feta, and herb salad served straight out of a carved watermelon bowl. It is fresh, festive, and exactly the kind of menu that...

Today on Chewed Up, Michael Symon and Clinton Kelly are joined by guest co-host Allison Cancro for a full-on Jersey Italian summer plate: sweet and hot sausage with peppers and onions, served sandwich-style, with a fresh corn and tomato salad on the side. It is simple, crowd-friendly, and exactly the kind of cookout food that tastes like summer and family all at once.   Along the way, they get int...

Today on Chewed Up, Michael Symon and Clinton Kelly welcome guest co-host Ereka Vetrini for a episode built around two fast summer dishes. It is an easy, flavor-packed menu that feels elevated without being complicated. Along the way, they get into summer entertaining, pantry shortcuts, protein trends, social media food culture, and why simple food still works best when the ingredients do the heav...

Today on Chewed Up, Michael Symon and Clinton Kelly are joined by chef Marco Canora for a roast chicken dish that also explains one of his signature broths. Marco makes a crisp-skinned chicken with a lemon, garlic, rosemary, and olive oil pan sauce, then shows how those same comforting flavors inspired Tuscan Sun, a broth designed to drink like a savory reset instead of another cup of coffee.   Al...

Today on Chewed Up, Michael Symon makes a Father's Day worthy dinner that feels impressive without being overly complicated: grilled pork chops topped with a cherry, pecan, and bourbon gastrique. Along the way, he breaks down how to season pork properly, cook it to the right temperature, and build a sauce that balances sweetness, acidity, richness, and texture. It is juicy, a little smoky, a littl...

Today on Chewed Up Bites, Carla Hall gives leftover rotisserie chicken a bold second act with buffalo chicken, a crunchy celery blue cheese slaw, and toasted cornbread underneath. It has everything you want from buffalo wings in a less messy, more buildable bite with heat, tang, crunch, and just enough sweetness from the cornbread.  It is spicy, satisfying, and exactly the kind of leftovers recipe...

Today on Chewed Up, Clinton Kelly gives leftover rotisserie chicken a real second chance with a crunchy, colorful salad packed with red cabbage, carrots, bok choy, scallions, peppers, and a simple sesame soy dressing. It is quick, fresh, satisfying, and exactly the kind of easy lunch that makes leftovers feel like a win instead of an obligation. Along the way, the conversation gets into meal routi...

Today on Chewed Up, Michael, Carla, and Clinton are joined by chef Michelle Bernstein in Miami Beach for a crispy, handheld twist on a local classic: Cuban sandwich empanadas. Filled with ham, lechón, Swiss cheese, pickles, and yellow mustard, these take everything people love about a Cuban and turn it into a golden fried bite. Along the way, they talk Miami Beach food culture, Latin flavors, live...

Today on Chewed Up, Michael Symon makes one of the dishes that followed him for years: a rich rotisserie chicken mac and cheese with goat cheese, fresh rosemary, and rigatoni. What started as a smart way to use leftover rotisserie chicken turned into one of his most requested recipes and a dish that stayed on the menu far longer than he expected. It is creamy, comforting, and surprisingly simple t...

Today on Chewed Up, Clinton Kelly shares the simple breakfast prep that has made his mornings easier: overnight oats. With oats, oat milk, chia seeds, and a few smart topping options, this is an easy make-ahead breakfast that helps take the decision making out of busy mornings.  Along the way, the conversation turns to meal prep, portion control, breakfast habits, and the small routines that can m...

Today on Chewed Up, we take one of the most overhyped dishes out there and turn it into something way more fun: three different avocado toasts from three very different points of view. Michael builds his with herbs, citrus, olive oil, flaky salt, and chile. Clinton goes bright and throwback with grapefruit, red onion, honey, and poppy seeds. Carla keeps it simple and sharp with herbs and crispy sh...

Today on Chewed Up, we put 8 different salsas head to head to find out which one is actually worth buying. Fresh, jarred, chunky, smooth, mild, hot. We taste them all blind and judge them on balance, texture, freshness, heat, and how well they actually work with chips.  Along the way, we find a few surprises, argue over spice levels, and narrow the whole bracket down to the salsas we would actuall...

Today on Chewed Up, Carla Hall breaks down the biscuit techniques that can actually make your biscuits better. From grated cold butter and smart flour handling to stacking the dough for layers and using a muffin tin for more uniform drop biscuits, this episode is all about the little changes that make a big difference. She also shows how the same exact dough can turn into two completely different...

Today on  Chewed Up , Michael Symon breaks down the  knife skills every home cook should know . From sharpening and honing to proper grip, rocking motion, slicing herbs, dicing onions, and choosing the right cutting board, this episode is all about making prep easier, safer, and faster.  If cooking ever feels slow or frustrating before the pan even gets hot, this is the episode that helps fix that...

Today on Chewed Up, Clinton Kelly does something he almost never does: he makes a dish on camera without testing it first. The result? Homemade corn dogs that are crispy, airy, golden, and way better than they had any right to be on a first try.  Along the way, the crew talks fair food, roller coasters, frying tricks, what makes a good corn dog batter, and why keeping the oil at the right temperat...

Today on Chewed Up, Carla Hall is making one of the wildest fair foods out there: fried Kool-Aid. Think donut hole meets throwback red drink energy, finished with lemon sugar and a bright Kool-Aid glaze for a version that is way better than the over sweet fairground original.  Along the way, the crew talks state fair memories, red drink nostalgia, donut texture, and why sometimes the grown up vers...

On this episode of Chewed Up Bites, Michael Symon takes a fair food classic and makes it worth talking about: steak on a stick. Using flank steak, a bold marinade, and a hot grill, he recreates an old-school recipe that is simple, nostalgic, and way more delicious than it has any right to be.  Along the way, the crew debates whether food is more fun on a stick, why mixed meat and veggie skewers do...

 For Mother's Day, Clinton Kelly is making a classic quiche Lorraine inspired by the kind of brunch dish his mom used to make. With a buttery crust, sliced onions, bacon, Gruyère, nutmeg, and a rich but delicate custard, this is the kind of recipe that feels old school in the best way.  Along the way, the crew talks about moms, brunch, masculinity, why quiche deserves a comeback, and what makes a...

Mother's Day is almost here, and Carla Hall is making a brunch dish inspired by her mom: a baked  mimosa brioche French toast  topped with frangipane, toasted almonds, apricot jam, and a champagne glaze. It's rich, bright, a little bougie, and perfect for celebrating the women who made us who we are.  Along the way, the crew swaps stories about their moms, Sunday dinners, old school restaurant mem...

Today on  Chewed Up , barbecue legend Melissa Cookston joins us to make smoky, Mexican inspired dry rub chicken wings packed with garlic, onion, Hungarian paprika, ancho chili, cumin, oregano, and just enough heat. Then she finishes them with her own wing sauce and a buttermilk ranch with tarragon.  Along the way, we talk live fire cooking, barbecue philosophy, smoke versus sauce, wood choices, co...

What's better than one grilled cheese?  Three grilled cheeses.  In this episode, Michael makes a croque madame, Carla stuffs pimento cheese into a brioche bun with chow chow, and Clinton goes with a classic combo of American, Gruyère, and cheddar on rye.  It's crispy, gooey, rich, messy, and exactly what grilled cheese should be. Plus, we get into food trends, brunch, and why some sandwiches are w...

Today we're joined by the chef owners of Don Angie, one of New York City's most celebrated Italian American restaurants, to make a meatball recipe that just might change your life. Scott Tacinelli and Angie Rito share their approach to the perfect meatball, from beef and veal to soaked bread, roasted garlic, loads of cheese, and the little chef driven details that make these so special. Along the...