You Don't Get to Taste the Food — and Other Shocking Revelations About Being in the Audience of The Chew

After the show, I went backstage to see the test kitchen. It's incredible what they are able to accomplish in such a tiny kitchen. The cooks help develop up to six recipes a day. One of the cooks asked if I wanted to try Michael's pasta, which I couldn't turn down! I was impressed by how tender the shredded, slow-cooked roast tasted, and it paired oh so well with the red-pepper-flaked tomato sauce.

I left the show with a whole new respect for The Chew. The hosts made the audience feel appreciated and kept us entertained. The crew took great care of us and, based on their playful behavior, really loved working there. And most important (for me at least!), the recipes couldn't have been tastier, which is why I'm really looking forward to busting into my copy of the show's latest cookbook: The Chew Approved: The Most Popular Recipes From the Chew Viewers ($17) out Oct. 25.