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Early this morning the team had gathered at the Food Network’s new 13,000-square-foot studios on Manhattan’s West Side and proceeded to shoot three episodes of Moulton’s show, Now it was late in the day, and fatigue had set in. When the huddle around Sara Moulton broke, the stylists buffed plush white buns and molded mustard while someone from makeup touched up the star’s face and repainted her lips.

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Edge, in blue jeans and a chartreuse shirt, who could hardly wait to get on camera and show the world his apple pie. He had two weeks to tape twenty-seven episodes, after which Moulton’s cutting boards and burners would head to storage, someone else’s kitchen would arise, and an entirely new stream of roasted and broiled evanescence would materialize.

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Hey would shoot the beauties at the end, as if the food were the rapture, or the apocalypse. “I will add butter and shortening,” said Sara Moulton, who has hosted dump-and-stir television shows for nine years and taped more than a thousand segments. .” More than a dozen people huddled around the star.


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