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Top Chef ™ Seasons

Season:
21

Season 21 is anticipated in March 2024 from Bravo. It will have a new host, since the much-admired Padma Lakshi is stepping aside and the Top Chef ™ alumni Kristen Kish will take her place, bringing some fresh passion and a few new rules.


15 new rising chefs will be introduced on the show.

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Culinary Learnings from
Top Chef Season 21
Aronia Berry

Aronia berries grow on shrubs native to North America. There are two kinds of aronia berries—red berries and black berries, called "chokeberries" due to their astonishingly sour bite when eaten raw. The red berries are a bit sweeter than the darker variety. 


Lovers of the aronia berry claim that the berries are a fine superfood, helping to diminish the risk of many health problems. It is claimed that they boost the immune system and provide antioxidants in large volume.

 

Aronia berries pair well with pineapple and with coconut.

White Tepary Beans

The white tepary bean is slightly sweet and nutty, while the brown variety has an earthier flavor.


Tepary beans have a flavor and texture that is like a cross between kidneys, lentils, and pintos. They are creamier, easier to digest, and higher in protein than all three. 


They are one of the most heat, drought and salt-tolerant legumes in the world, thriving in the alkaline desert soil. They are one of the few bean varieties that do well when the air temperature reaches over 105 degrees F. 


You can buy the beans here and the farmers provide cooking instructions and a recipe.


Huitlacoche

Huitlacoche is also known as Corn smut, fungus, Mexican truffle, and Mexican caviar. Huitlacoche presents as a soft, spreadable, dark ingredient? 


Huitlacoche is a parasitic plant disease that grows on ears of corn, around the kernels, in puffy grey pouches resembling stones. Despite this, huitlacoche is a delicacy in some regional cuisines of Mexico.

Tataki style cooking

Tataki is a cooking technique typically used in Japanese cooking. It is believed that it was invented in the 17th century after a Samurai met European travellers who cooked food on a grid at very high temperatures.


It's used mainly for cooking fish - especially tuna - but can also be used to prepare red or white meat. The secret of this type of cooking is the temperature of the pan: which must be very high, to allow quick cooking. The resulting food is seared on the outside, raw on the inside, moist and delicious.

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