There is no grit, grease, grime or gunk on cable TV's Food Network. It's clear its producers, directors and celebrity chefs like it that way.
Any close up of a LeCreuset full of braised chuck roast sliding into a 325-degree oven reveals a shining, flawless rack that looks like it just came from the foundry.
An overhead shot of olive oil basted, rosemary chicken slapped on a barbecue grill shows gleaming stainless-steel grates that have never before seen a Delmonico, cheeseburger, St. Louis ribs or any other brother fowl.
Check most any kitchen oven or outdoor grill in America and I'm sure you'll see the grease and grime ghosts of Thanksgiving dinners, exploding birthday cakes and dried-out sirloin tips of gatherings and parties past.
Even the most fastidious cook is more concerned with how the ham casserole looks to guests than whether the oven door is ready for its photo close-up.
Food Network hosts such as Ina Garten and Bobby Flay entertain us with their cooking skills. But I'm sure that without the technicians and helpers that are part of the production staff, they'd be stuck in the sink with Brillo pads at the ready just like the rest of us.