The sizzling starts at eight minutes into the hour-long competition. Two chefs are intensely peeling, whisking, grating and mincing in Kitchen Stadium, the cavernous TV studio in Chelsea Market that serves as the set for the Food Network’s competitive cooking series, Iron Chef America.<br />
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"OK, we’ve got English peas working on both sides," says Alton Brown, the witty and knowledgeable host who gives a running commentary as the battle of the burners wages before him.<br />
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It’s the first day of taping, just underway for the second season (likely to start in August) of a show that has become one of the Food Network’s signature hits. Iron Chef America fired up Food Network household ratings by 40% over last year in its time period.<br />
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Read the full story at <a href="http://www.usatoday.com/life/television/news/2005-05-05-iron-chef_x.htm"><strong>USA Today</strong></a>
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