‘Yum and Yummer’ tackles mind-blowing takes on food
New season starting Thursday casts a wider net for the world’s most interesting dishes
Eddie Jackson’s fascination with food led him to a successful career in the field. He’s taken that love on the road with his show, “Yum and Yummer.” Each episode tackles a food theme or ingredient — from perfect pastas to vegetarian specialties and international dishes — and visits the establishments that are best known for their mind-blowing takes on the cuisine.
In the season premiere, which airs at 8 p.m. Thursday, May 14, on the Cooking Channel, Jackson explores all things hot and spicy and features dishes for folks who like their food a little sweet, a little savory and
whole lot spicy.
“The interesting thing about this show is showcasing some of the recipes that combine two different things,” Jackson says. “We kick off the season with sweet and spicy. Most people don’t associate the two together. We found some dishes that take it to the next level.”
Jackson played in the NFL for five seasons. After he was done with football, he turned his attention to his lifelong love of cooking and competed in Season 4 of Fox’s “MasterChef,” where he finished eighth.
After “MasterChef,” he went on to win Season 11 of “Food Network Star.”
He is a resident judge on “The Big Bake,” and host of the “Christmas Cookie Challenge” and “Yum and Yummer.”
Jackson says the theme for the new season was casting a wider net to find some amazing dishes in the world.
“People get excited when they see new foods cooked in different ways,” Jackson says. “I’m always looking for dishes that I haven’t seen before. I’ve been in the culinary world for a long time and seen and tasted a lot.”
This season is 13 episodes and Jackson says six or seven dishes are featured in each episode.
“That’s a lot of food,” he says with a laugh.
In preparing for the season, Jackson and his crew do a lot of research.
Viewers chime in with suggestions and many times, they are taken by the team.
“What’s different about this show is that we get to the history of the dish,” Jackson says. “As we highlight the dish, we give steps of how the dish is made for the viewer. I think it’s a cool element that we weave into each episode.”
Online, fans can check out the droolworthy dishes at CookingChannelTV.com/shows/yum-and-yummer and go behind the scenes on Cooking Channel’s Facebook and Instagram pages.
“Eddie Jackson’s enthusiasm and passion for food helps take our viewers as close to these signature dishes as they can get from their own homes,” says Courtney White, president, Food Network and Cooking Channel. “‘Yum and Yummer’ is a great way to celebrate the restaurants and establishments we can’t wait to visit again soon.” Jackson’s biggest obstacle with the series is simple. “I hope we don’t run out of dishes,” he says. “But people are always wanting more and being inventive with culinary influences from around the world.”