Bobby Flay

The next time you get a craving for gooey chorizo-filled queso dip, there's only one thing to do: make this amazing cheese dip! Sure, it has nothing to do with seasonal eating, but that's OK. Sometimes it's nice to break the rules and just enjoy a dip because it tastes really good.

A combination of queso fresco, white cheddar, mozzarella, and goat cheese, this queso is addictive and delicious. To make it vegetarian, simply omit the chorizo. To check out this recipe — I'm definitely making it again! — keep reading.

Bobby Flay may have taken top honors at the South Beach Wine and Food Festival's Burger Bash this past weekend, but it was tacos — another category he's well versed in — that he tackled at a cooking demo on Sunday. His passion for the subject quickly became apparent as he made spicy jerk chicken tacos topped with red cabbage slaw and habañero hot sauce as well as an enticing stone crab and orange mojo stunner. He even proclaimed them a perfect food — "you can make anything a taco," he said — later admitting that they're a food he consistently craves, especially "late at night [after he's] had a few cocktails with friends." Here are a few tips and tricks the chef had to impart:

• Prioritize textural contrast: Both of Flay's tacos had a crunchy element: a red cabbage slaw for the jerk chicken and a deep-fried blue corn tortilla for the stone crab. He emphasized waiting until the last minute to dress the slaw so that it would stay crisp.
• Overseason taco fillings. "Otherwise, it's going to be fighting through the tortilla," he said. A bland tortilla can overpower the other components, making for an uninteresting bite.

Keep reading for two more taco tips.

Bobby Flay has a shining new accomplishment to put under his belt: winner of the Burger Bash people's choice award. The owner of Bobby's Burger Palace shared his elation with the crowd at a South Beach Wine and Food Festival demo yesterday, mostly about dethroning best friend and long-standing winner Michael Symon. "I've endured 36 straight months of razzing from Michael. The next 12 will be bliss . . . I'm going to give it back." Chef Flay also shared tips and his controversial opinions on what does — and does not — belong between two buns.

• Don't even bother with chicken burgers. When asked by an audience member why her chicken burgers never turn out quite right, Flay had a simple, definitive answer: "Don't make them!" Ground chicken breast doesn't work: it's too rubbery and dry. Instead, he offers customers a chicken breast sandwich and turkey burgers to satisfy those in need of a poultry fix.

Keep reading for a deeper glimpse into his burger philosophy.

At the Food & Wine Classic in Aspen, cooking demonstrations and wine seminars take place all the way from Friday morning to Sunday afternoon, and one might sit down to learn about any cooking topic, from knife skills 101 to a primer on the Northern whites of Italy. This year, I sat in on each of these seminars — led by Andrew Zimmern, Bobby Flay, and Michael Symon, respectively — where I learned at least a few great tips from each star chef, regardless of the discussion at hand.

Source: WireImage

Behold: the three best tips I learned from three of this weekend's biggest celebrity chefs.

Despite his drunken antics at SOBEFest, Bobby Flay still managed to provide us with some useful tips on frying chicken, a dish we've always wanted to tackle at home but have frankly been a bit scared to try.

Thanks to the queen of Southern cuisine's diabetes drama, lowcountry staples like fried chicken might have gotten a bit of a bad rap lately, but Flay's not hearing any of it. "This whole thing about baking fried chicken: why?" he asked the audience. "Everything in moderation, yeah — but you have to go all the way."

According to the chef, there are three keys to good fried chicken: crisp texture, a golden brown color, and a just-cooked interior. Learn Bobby's best bird-battering and frying tips to master these three aspects when you read on ahead.

We've seen a lot of Bobby Flay cooking demos throughout the years, but over the weekend in South Beach, Flay was the funniest we'd seen yet.

"Wow, I'm wasted," the Food Network chef admitted to the crowd, after pounding down two giant mojitos in a row. The inebriated audience only encouraged him to drink more. For the most entertaining of Bobby's bytes, keep on reading.

Food Network's Worst Cooks in America will soon be back for a third season, but it continues to reinvent itself. This time, it'll have a new chef host: Bobby Flay.

The reality TV competition follows 16 of the most futile cooks in the country as they split into two competing "culinary boot camps" led by Food Network chefs. Although the show has always starred Anne Burrell, its competing chef host has changed with each new season.

The inaugural season of Worst Cooks began with Beau MacMillan, who was swapped out in season two for Dinner: Impossible's Robert Irvine. Now, the third season, which is currently casting and scheduled to premiere February of next year, will also star Bobby Flay.

I can't remember Bobby Flay ever not making a show better, so I'm looking forward to seeing what he has to bring to Worst Cooks. Will you watch Bobby's new show?

Sometimes plain old corn on the cob can be boring. You have it over and over again during the Summer, and it's always the same. However, this July I've decided to remake corn on the cob, starting with this delicious recipe. The corn is grilled with the husks on, and then it's coated with a spicy-sweet glaze. The glaze is a mixture of butter, maple syrup, garlic, and chipotle chiles.

It's an easy recipe with extraordinary results. This corn is amazing and unlike any corn I've had before! The combination of maple syrup and chipotle chiles is perfect; the two ingredients balance each other out, so the glaze isn't too sweet or too spicy. It's a classic side with a modern twist, and it pairs well with everything from barbecued chicken to Cuban-style pork. Here's the recipe.

Last night saw the debut of two much-hyped-about food television shows: Bobby Flay's America's Next Great Restaurant on NBC and Chopped All-Stars on Food Network. I watched both and found them to be overall entertaining. At a time when the fast-food industry has been under scrutiny, it's interesting that mega chefs Flay and Curtis Stone are investing in a chain eatery.

Over on Chopped, it was fun to see the Next Food Network Star contestants again. I forgot how much I liked Lisa Garza, and despite the fact that she didn't complete the challenge, I was rooting for her to get past the first round. Did you watch either of the new shows? Share your thoughts below!

Photo courtesy of NBC

Remember that upcoming food reality show dubbed America's Next Great Restaurant? NBC's just released a trailer for the program formerly known as The United Plates of America.

Although NBC hasn't had too much luck with culinary air time, this competition — which pits aspiring restaurateurs with different gourmet concepts against each other for the chance to win a new chain backed by Bobby Flay, Curtis Stone, Chipotle's Steve Ells, and Nestle rep Lorena Garcia — looks pretty intriguing.

Which concept will succeed the likes of Taco Bell and KFC: will it be kebab sliders, saucy balls, fried chicken and waffles, or grown-up grilled cheese? To catch the clip and weigh in on the new show, read more.