Serious Eats - seriouseats.com

Favorite: Alton-he makes it fun and he's knowledgeable.
Chiarella cooks good old comfort food.

Least: Ina- Speak up for the love of God. Does she have any straight friends? Michael????? Bobby Flay could not cook an entire meal by himself for a large group.

Now about Sandra Lee, O.K. she is NOT a good cook and it is really hard on the eye the way she redecorates the set to match every meal she cooks,however, after seeing her biography, believe it or not she has ten times the back bone then most I know and absolutely has had a horrible young life. To survive life she needed to know how to throw things together to survive. Also became an inventor to finance her aspirations. Her invention will surprise most.

Being from the buffalo area and frequenting the Anchor Bar and sucking on those wonderful wings I know this: the wings are deep fried and then upon cooking completion they are drowned in a sauce of red hot sauce and melted butter (ratio: 1- 12 oz. jar of Frank's Red Hot and 1/2 stick of BUTTER). The longer they soak, the better the flavor. The wings need to be completely cooked so that the skin is crackling crisp, this absorbs the sauce. Now on baking Buffalo wings, it can be done as deliciously and perfectly as the deep fried. The trick is never ever marinade the wings, never marinade any wings no matter the sauce. Bake them at a high degree until the skin is very crisp, usually between 45-60 minutes. Immediately scrap from the sheet pan (never a pan with high sides-it locks in moisture) and soak in a bowl with sauce. There are many tips for keeping the wings from sticking to the pan Pam, Sprayed parchment paper etc. I cook these wings for large crowds (50-200 people) They all agree that these are the very best Buffalo wings they have ever tasted. But then they have never had the Anchor Bar's Wings. The best trick-bake beyond golden brown, the skin then has the ability to absorb the sauce quickly.