The stove in your kitchen is often the center piece, since most of what we eat is cooked rather than raw. That appliance, when it is powered by gas or wood, is generally referred to as a range. Very few of us do our everyday cooking over a wood fire, so we use a gas flame or an electric burner. (An interesting use of the word burner, don't you think?)
My grandmother was many things, but a good cook was not one of them. She fried everything so it really did not matter what type of stove she had. My mother on the other hand was a great cook (don't know where she learned???) and she cooked on gas.
I have to assume that is where my love affair with the gas range began. The scent of the wonderful foods she prepared, constantly filled the house. I still remember coming in from the snow and finding a big pot of chili or home-made chicken soup on the range. Bread would be rising on the rack above the burners, using the moist heat to help the yeast raise to perfection.
The power of a gas range is in the immediate heat and the ultimate control of how much heat you, as the cook, want to apply. Electricity simply does not provide the same level of control or consistency for the direct heating that is done on top of the cooking surface. With a gas cook top, you have complete and absolute control by the turning of the dial. With the modern ranges, that range of temperature and application of energy is very large.
Remember that there are three groups that you need to satisfy - the producer, the audience, and yourself. The producers are looking for interesting/compelling television; your job is to make them look great. The audience wants to learn something. What's their takeaway? What will you do to make their lives better? Among your goals is to point people to your website. A great way is to offer a free item like a recipe or appetizer in your restaurant. Once they sign up for the free item, use their email address for future marketing.
It's very important to find out in advance about the capabilities of the studio kitchen. Some studio kitchens look good on TV but the stove may not even be hooked up! Come with a prepared cooked version of your dish that can be displayed ahead of time and have another ready for the demonstration.
It's always a good idea to bring some extra samples for the crew. I've never see them turn down food! Outdoor segments, such as barbequing, really go well in the summer because that's what audience members do in the summer. For the fall, a Tailgate segment is great.
The cooking wine is one which is prepared using grapes that are of low quality. It consists of salt which is missing in the usual drinking beverage. The purpose of adding salt is to preserve the wine for a longer time. When cooking wine is opened, it can be used later.

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