FN Dish recently caught up with Charles to talk about some of the most shocking moments he’s seen in his experience on the show. Here are his top-five moments (so far).

5. Ca’Brea in Los Angeles (Season 2, Valet Disservice) — The valet driver was stealing from customers’ vehicles and using the vehicles for food deliveries with the delivery guy as his accomplice.

4. Putter’s Bar & Grill in Las Vegas (Season 2, Night Shift) — The overnight bartender and manager was running his own bar out of the restaurant, serving his own alcohol, charging a fee at the door and letting the customers cook their own food in the kitchen.

3. La Traviata in Long Beach, Calif. (Season 2, Something Smells Fishy) — The head chef of the restaurant, which features organic ingredients and top-quality seafood, was found to be purchasing lower-grade seafood and produce that wasn’t organic so he could pocket the difference in cost.

2. Catharsis in Miami (Season 3, Dining in the Dark) — The employees of the restaurant, which features blindfolded dining, were caught messing with the diners. Their improper behavior included eating food off of plates, licking food, inappropriate touching and stealing.

1. Whiskey Dick’s in Las Vegas (Season 2, Singles Night) — The female night manager of the restaurant was running a dating service out of the restaurant using the waitresses to lure in male patrons.

Tune in to Season 3 of Mystery Diners on Fridays at 10pm/9c.

• The new Zest ‘N Press: a convenient two-in-one tool that zests and juices lemons, limes, oranges and other small citrus fruit — a perfect ingredient for almost any summer marinade.
• The Season-Serve Container: a mess-free way to toss marinades over food and safely store the contents in your refrigerator or travel cooler as you fire up the grill for meat, poultry, seafood or vegetables.
• The stainless steel Chef Series Spatula, Simple Indulgence Steak and Chop Seasoning Blend, and Chophouse Selections Recipe Booklet featuring easy-to-make grilled dishes.

You can buy your own summer-friendly products from Tupperware here, or enter in the comment field below for a chance to win them. To enter: Tell us your favorite Food Network dish to grill up during the hot summer months in the comments (you must include the recipe URL in the comments). We’re giving away a set that includes one Zest ‘N Press, one Season-Serve Container and one Chef Series Spatula to two lucky, randomly selected winners.

You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 2:00 p.m. EST on May 23 and 5 p.m. EST on May 28, 2013. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: approx. $108.00. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.

So tell us: Which one of Food Network’s grilling recipes is your favorite and why?

First, thank you for the incredible response via Twitter, Instagram, email and here on FN Dish — and for all of your questions. I’m eager to dive in:

Several of you asked about living in France, like Dawn and Linda T., and how that influenced me. As some of my fans know, I moved to Paris for my job (I worked in finance for Disney), and I was scheduled to stay 18 months. I met Philippe, fell in love, married him and stayed for four years. (Which leads me to share some quick advice: When you are single and in your 30s, be careful to only to travel to places you like because you never know when suddenly you’ll find yourself in love and having to stay there.) Lucky for me, I adore France, so I’m quite pleased to have it permanently etched into my life as a Franco-American-bicultural-bilingual family.

I can barely scratch the surface on the impact France has in our lives in one blog post, but perhaps the two main influences from my French life (and husband) are:

1. I have become more ingredient-driven in my cooking.

2. Our meals have become more about the people around the table than simply what is on the plate. If that sounds contradictory, read on. (No one ever said the French were a simple lot.)

(PHOTOS: Speaking of France and my family, here’s a peek inside our most-recent trip there.)

I find my inspiration in the ingredients.

Paris is a food-lover’s dream. Yes, exquisite restaurants abound, but I’m talking about the extraordinary markets, each with its own specialty. Just doing “regular” grocery shopping usually entails a visit to a butcher, the fishmonger and cheesemonger, a boulangerie (bakery) and a fresh produce stand. And at each market, I would find the most-gorgeous ingredients — food that begged to be bought, treated oh so simply, then served (that night, not next month, which explains the almost-nonexistent freezer compartment of most Parisian fridges). Arriving at the market with a cookbook recipe often felt like putting the cart before the horse. Don’t believe me? Next time you’re in Paris (you’re going next week, right?), head over to some of my favorite market streets: Rue Cler (in the 7th arrondissement), Rue Montorgueil (2nd arrondissement) and, for a truly local (read: non-touristy) experience, head over to the 17th arrondissement to Rue de Levis. And if your trip to Paris is foiled, try your local farmers’ market for ingredient inspiration.

The focus of our family table is family.

The French notoriously spend hours at the dinner table, eating, laughing and debating, enjoying course after course (which means a good hour is spent on washing dishes — more time to bond). And the dinner pace in the South of France is even more leisurely. When we visit my in-laws, it’s not uncommon to follow this pattern: have a meal, clean up from said meal, segue straight into prepping the following meal. (I do not exaggerate here for effect.) Life is busy and we have four little girls, so clearly these unrushed holiday-type affairs aren’t usually possible. But we can sit down around a table and take the time to connect. Here is what I know: It takes longer to connect than it takes to eat. Quite simply, our dinners last longer than our forks are moving. And our family is stronger for it.

Thanks to the French, I also developed a cheese and green salad habit, but I’m out of space for today.

I’ll answer more questions on June 6 — email me now if you already know your next question!

You heard it here first: Food Network Star is kicking off an all-new ninth season on Sunday, June 2 at 9pm/8c, and returning judge-mentors Alton Brown, Bobby Flay and Giada De Laurentiis will be there at the helm. This year the mentors are tasking 12 hopefuls with weekly Mentor and Star Challenges in the ultimate multi-month interview for the chance to earn their dream television job: their own show on Food Network. While the contestants bring with them a mix of backgrounds — including culinary school, restaurant management, private chef and food blogging — they have but one dream, which is to become the next Food Network Star. From now until next month’s premiere, Star Talk will introduce one finalist a day until you, Star fans, meet them on camera during the show.

Now living in Haleiwa, Hawaii, after being born and raised in Peru, Daniela Perez-Reyes, 29, is a graduate of The Art Institute at San Diego. She’s currently the chef de cuisine for a catering company and is known for her signature sass in the kitchen, as well as for infusing classic Peruvian and Polynesian flavors into her food.

Click the play button on the video to watch Daniela’s casting video.

Visit the Food Network Star Headquarters for more exclusive interviews, plus behind-the-scenes images and videos of the finalists and mentors, and tune in to the Season 9 premiere on Sunday, June 2 at 9pm/8c.

He may not always emerge victorious, but he’s still the one Iron Chef who gives me a shiver of anticipation when I find out I am going to be judging one of his battles.

Here are Morimoto-san’s typically enigmatic responses to 10 probing questions:

Do you feel added pressure to maintain the standards of Iron Chef America, given your association with the original Iron Chef Japan?
MM: I always feel tremendous pressure no matter which country I do the Iron Chef battle in. This pressure, however, is not because I am the original Iron Chef Japan.

If you had to sum up the difference between Eastern and Western approaches to cooking in just one word, what would it be?
MM: Seasoning. In the West, I try to create strong tastes because there is a difference in the taste buds between the Japanese and Americans.

Your Stained Glass Sushi Roll in Battle Asparagus is considered one of the top 10 moments in the whole history of Iron Chef America. Do you consider it your finest moment in Kitchen Stadium, and if not, what is?
MM: No. And I can’t say what my finest moment in Kitchen Stadium is because I truly do my best for each battle.

Who was your culinary mentor?
MM: I’ve never had a mentor.

How would the current crop of American Iron Chefs fare if they were to compete on Iron Chef Japan?
MM: The criteria for judgment are different between Iron Chef America and the original Iron Chef Japan, so I really can’t say.

If there was a battle in Kitchen Stadium where you presented dishes — your finest dishes created with tuna — and Iron Chef Symon presented his best efforts with pork, who do you think would come out on top?
MM: I think it would be a draw.

What is your favorite part of any fish to eat?
MM: It depends on the fish. Each fish is very different, depending on the kind, the season, the size and the quality. So I can’t pick any specific part.

Have you ever considered any ingredient in Kitchen Stadium beneath you?
MM: I haven’t considered any ingredient beneath me. As an Iron Chef I should be able to accept any challenge. For example, in one of my battles, the ingredient was eggnog. Most chefs wouldn’t really consider this an ingredient to be used in cooking a meal. The actual battle was very challenging, but the results were quite good and I think interesting for both the judges and audience.

What would be the one tip you would give any aspiring young chef?
MM: Sharpen your knives.

What would your three desert-island ingredients be?
MM: If I brought ingredients to a deserted island, they would be rice, soy sauce and sake to drink. If I took ingredients from a deserted island, they would be fish, fruits or vegetables.

Chris Santos is the chef behind the communal-concept restaurants Beauty & Essex and The Stanton Social, both on the Lower East Side in New York City. He previously served as the executive chef of the famed Time Cafe and the award-winning Latin restaurant Suba. Chris has also worked as a food stylist and consultant on Anthony Bourdain’s No Reservations and the movie Hitch. When he’s not judging on Chopped or cooking in his restaurants, you’ll find Chris hunting down the city’s best new burger, which is his guilty pleasure!

What’s your Achilles’ heel ingredient, one that you hate to work with or encounter in someone else’s dish?
Chris Santos: I’d say shellfish. I’m allergic, so I rarely touch the stuff, so having to deal with live crabs or something like that would be challenging.

What dish or ingredient will we never catch you eating?
CS: Besides shellfish, bananas. I really dislike them.

What was your most memorable meal? What, where, who? Details, please.
CS: This is a cop-out, but I really can’t name one specifically. I can tell you walking the streets of Paris and/or Barcelona or anywhere in Italy and just eating wherever I found myself drawn to has always been the most memorable food experiences.

What’s your guilty pleasure food?
CS: Burgers. Always on the hunt for the city’s best new burger. And whenever I travel, I always have to seek out the best burger joints in town.

Is there one dish that you always order out and never make at home?
CS: Cassoulet. I wish I could make it at home but rarely have the time. And it’s such a good reason to go out for dinner in cold-weather months.

What kitchen tool can’t you live without?
CS: Simple as it sounds, a Microplane — so good for so many reasons. I like to “grate” red onions over it when making guacamole, which creates a juice to swirl in as opposed to chunks of onion that can dominate certain bites.

If you weren’t in food, what career would you have liked to have tried?
CS: Boxing, as a fighter first, then a trainer, which could still happen one day, I suppose. Obsessed with the sport.

What’s your favorite “food city” to visit?
CS: That’s hard because nothing beats NYC. But I love going on a scavenger hunt in L.A. for out-of-the-way authentic Mexican or old-school burger counters.

What’s your favorite late-night snack?
CS: Smartfood popcorn. I love that stuff. Or if I am in a sweet mood, Tate’s chocolate chip cookies.

What’s one must-have at your last supper?
CS: Chilaquiles, a traditional Mexican dish that is my favorite thing in the world.

Who’s your favorite person to cook with?
CS: My girlfriend.

Rapid fire: Think fast!
Ketchup or mustard? Mixed together equal parts with mayo.
Chocolate or vanilla? Chocolate all day.
Coffee or tea? Believe it or not, tea.
Burger or hot dog? Burger wins over almost anything.
Cream cheese or butter? Butter! Cream cheese is yummy, too, though. But you can do so much more with butter.
Soda or water? Water. Except when eating pizza. Then Diet Cherry Coke.
Sprinkles or jimmies? Jimmies

Salmon With Roasted Grapes and Thyme
Serves 4

4 5-ounce salmon filets
1/2 pound red grapes, stems removed
2 cloves garlic, sliced
3 springs fresh thyme, leaves removed
2 tablespoons olive oil, dividedSsalt and pepper to taste

Preheat oven to 400.

Toss grapes with 1 tablespoon olive oil, garlic, thyme, salt and pepper. Roast in an oven safe dish for 20 minutes or until slightly browned.

Arrange salmon filets on a baking dish. Drizzle with remaining olive oil. Season with salt and pepper. Roast for 10-12 minutes or until desired doneness.

Top salmon with grapes.

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie’s full bio »

Food Network has 10 recipes that will make your Memorial Day entertaining memorable and easy above all else. Many of these recipes only require a little bit of effort to create a grand-looking dessert, like the Red, White and Blueberry Trifle pictured above — it uses store-bought angel food cake. But the most important feature of all these recipes is that they display the nation’s colors. There’s even a Flag Cake if you want to be extra patriotic!

Brioche and Berry Bread Pudding With Lemon Fondant — These mini bread puddings from Tyler Florence turn a pretty shade of crimson from the berries tossed in the custard mixture. Top with runny lemon fondant.

Grapefruit Zabaglione Over Mixed Berries — Giada De Laurentiis has a refreshing summer dessert in store with red, white and blue colors. Simply serve bowls of mixed berries with a drizzling of grapefruit zabaglione for the perfect end to any meal.

10 Minute Fruit Tart — If you’re in a hurry to create a dessert for your holiday get-together, try Rachael Ray’s 10-minute tart. It uses a prepared graham cracker crust, jarred berry preserves and vanilla pudding mix. Top with a colorful array of fresh berries.

Berry Napoleons With Sugared Wonton Wrappers — Napoleons don’t have to be difficult to make if you use Robin Miller’s recipe. Baked wonton wrappers take the place of pastry. All you do is stack them in layers with whipped cream and mixed berries.

Polenta Cupcakes With Mascarpone Frosting and Mixed Berries — Polenta in this recipe from Michael Chiarello lends a hearty texture to the cupcakes. Spread them with rich mascarpone frosting and top with mixed berries.

Red, White and Blue Cherry Pies — Pies are even more fun when everyone gets an individual-sized one. This recipe from Sandra Lee calls for cherry pie filling, making it easy to prepare this dessert when fresh cherries aren’t always available.

Angel Food Cake With Berries and Whipped Cream — This recipe couldn’t be any easier. All you need is a prepared angel food cake, whipped cream and fresh berries, and dessert is ready.

Flag Cake — Show off to friends and family with this impressive and patriotic flag cake from Ina Garten. The cake is extra moist from the addition of sour cream and the topping is a rich cream cheese frosting. Decorate with raspberries and blueberries to create the flag design.

The Neelys’ Berry Shortcake — These shortcakes are easy to make when you use refrigerated biscuits. Fill each split biscuit with the macerated fruit and whipped cream.

Red, White and Blueberry Trifle (pictured above) — The best thing about a trifle is how impressive it looks for the little effort it took to make. All you need to do for this recipe is cook a simple berry sauce and make a cream cheese filling. Let the supermarket take care of the cake, in this case angel food cake. Then it’s just a matter of assembly.

For more recipe ideas for this holiday weekend, visit Food Network’s Memorial Day page.

What’s your favorite dessert to serve on Memorial Day? Leave a comment below.

Liven up your iced tea for spring with one of Le Palais des Thés’ new spring blends made of all-natural fruits, flowers and spices. The canisters of sweet, refreshing, fruity and uplifting blends make up to 40 cups of tea. Pouring the loose tea into handmade, large muslin bags allows you to contril how strong you’d like each cup—or even pitcher—of tea to be.

You can buy your own Le Palais des Thés blends or enter in the comments for a chance to win some. Just let us know, in the comments, your favorite tea blend or flavor. The contest starts at 10:00 a.m. EST today, and ends on Friday, May 24 at 5 p.m. EST.

We’re giving away one canister of tea, plus a package of small filters and a Tea Lover’s book to four randomly-selected commenters. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.

You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on May 22 and 5 p.m. EST on May 24, 2013. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $34. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.

So tell us, what’s your favorite flavor of tea?

What Is Farro?
Imagine the taste of brown rice, only with a nuttier flavor and pleasantly chewier texture. This Italian-born grain dates back to ancient Rome. While it’s sometimes confused with barley or spelt, farro has its own unique flavor and texture. Cook it in water or broth and it’s ready in about 25 minutes.

What Makes Farro So Healthy?
One cup of cooked farro contains 220 calories, 2 grams of fat, 47 grams of carbohydrate, 5 grams of fiber, and 8 grams of protein. It will also give you a hefty dose of vitamins A, E and minerals like iron and magnesium.

What To Do With Farro
Cook up farro and it’s ready to go in dozens of different directions. In soup, as a side dish, or a main course salad mixed with vegetables, nuts, or fresh or dried fruit. Combine with beans, roasted veggies and breadcrumbs and sauté for a delightful bean burger. Cook it risotto-style with broth, a splash of white wine, and topped with pine nuts, black pepper and Parmesan.

Recipes to try:
Mediterranean Farro Salad
Shrimp and Farro Salad
Warm Farro Salad
Herbed Farro Pilaf
Pasta With Farro
Farro and Corn Salad
Farro Risotto