Food & Recipes

Ina Garten Returns To The Food Network With A Brand New Show

Ina fans, get ready to set your DVRs!

Ina Garten has been a Food Network staple for nearly two decades. Her Daytime Emmy Award-winning show, “Barefoot Contessa,” has been a fan favorite since its debut in 2002. However, no new episodes of the show have aired since February 2016. It seems Garten took a hiatus to work on her latest cookbook, “Cooking for Jeffrey,” which she published last October.

She’s Back

Fans of the chef can rejoice and get ready to set their DVRs because Garten is returning to the culinary channel with a brand new program. Although neither she nor Food Network has officially announced a time or date, Garten tweeted that her new series, “Cook Like a Pro,” is set to launch sometime in the middle of May 2017.

In a recent phone interview with TODAY Food, for which Garten is a contributor, she shared that her latest effort will be less about recipes or serving friends her mouthwatering dishes and more about teaching viewers the techniques she has mastered over the past several decades.

What Is She Dishing Up?

If you are curious whether the show, like Garten’s most recent publication, will focus on her husband, Jeffrey (to whom she has been married since 1968), it does not appear that way. According to her conversation with TODAY Food, Jeffrey has not made it into any of the programs filmed thus far.

Rather, the prolific author (Garten has published 10 cookbooks to date) shared that she wants to help millennials, many of whom she feels grew up without anyone showing them how to cook. She wants viewers to discover that with a little know-how and practice, they can become experts at creating food that looks complicated and tastes absolutely delicious.

What sort of food exactly? Well, she mentioned a roasted vegetable paella. She also shared on Instagram this pic of a heavenly-looking chocolate ganache cake piped with white icing in a chevron design, and that post also mentioning the upcoming series.

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And really, how bad can that be?

[h/t: Food and Wine]