Television culinary programs, which used to be a mainstay of evening entertainment, are seeing a decline in viewership, and the cronut—an amalgamation of croissant and donut—provides an understanding of the reasons behind this trend.
In recent times, cooking programs on TV have experienced a drop in viewership and cultural importance. Shows that previously attracted millions with famous chefs and complex cooking competitions are now finding it difficult to retain interest. This change indicates broader shifts in the ways people consume media, alongside changing perspectives on cuisine, innovation, and ease. The cronut craze, which captured global attention a decade ago, highlights the impact of culinary fads and social networks on contemporary dietary patterns, surpassing what TV can solely achieve. Cronuts symbolize more than a dessert; they demonstrate how novelty, instant satisfaction, and shareable moments have transformed culinary culture, explaining the decline in appeal for traditional cooking shows.
The rise and fall of TV culinary programming
Culinary shows gained prominence as a popular genre during the 1990s and 2000s, merging entertainment with education and aspirational ways of living. Shows such as Iron Chef, Barefoot Contessa, and MasterChef captivated viewers with their thrilling competitions, intense challenges, and magnetic hosts. These programs not only inspired viewers but also provided guidance, motivating them to explore new cooking methods while enjoying the excitement of televised competitions.
Nevertheless, the style that previously assured audiences now seems old-fashioned. People now desire engagement, quickness, and connection—traits that conventional television finds difficult to offer. Lengthy episodes filled with scripted drama fail to captivate attention in a time where social media, bite-sized videos, and streaming services are prevailing. Today’s viewers favor outlets that let them interact with material at a pace they choose, comment, share, and even try out recipes instantly. The conventional, one-directional interaction of cooking shows on television can’t match the lively, interactive nature of digital media.
The television medium frequently misses the naturalness and genuine appeal that modern audiences desire. Those watching are attracted to figures and trends that seem accessible, engaging, and visually vibrant—attributes that social media personalities and popular cooking clips frequently deliver more successfully than traditional TV networks. Consequently, culinary programs are progressively perceived as repetitive, foreseeable, and out of touch with the rapidly changing landscape of food culture.
Cronuts and the shift in culinary culture
The cronut’s rapid ascent highlights a crucial reason for the decreasing popularity of TV cooking programs: today’s culinary world is driven by novelty and the ability to quickly share experiences. Created by Dominique Ansel in New York City in 2013, the cronut merged the traits of a croissant with those of a donut, resulting in an eye-catching confection. Its popularity was propelled not only by flavor but also by its photogenic quality, scarce availability, and widespread social media attention. Queues at bakery doors and widely shared online images generated a sense of urgency and exclusivity that television programs, bound by scheduled airtimes and consistent formats, fail to emulate.
El fenómeno de los cronuts ilustra una tendencia más amplia en la manera en que las personas disfrutan de la comida. Los consumidores cada vez aprecian más la originalidad, el atractivo visual, y la capacidad de compartir experiencias culinarias en formato digital. Este énfasis en lo novedoso ha movido el interés de los contenidos tradicionales de cocina instructiva hacia formas dinámicas, breves e interactivas de entretenimiento culinario. Instagram, TikTok y YouTube ofrecen plataformas donde los espectadores pueden involucrarse directamente con las tendencias, probar recetas en casa y participar en desafíos, actividades que los programas de cocina convencionales no pueden satisfacer completamente.
Moreover, the cronut phenomenon highlights a shift in food as a cultural experience rather than purely sustenance or technique. Audiences are drawn to foods that tell a story, evoke emotion, or spark conversation. Social media amplifies this effect, turning limited-edition pastries into cultural moments and influencing culinary trends on a global scale. In contrast, television shows, with rigid schedules and controlled production, struggle to create the immediacy and virality that modern audiences crave.
Social media and the democratization of food content
The decline of TV cooking shows is closely tied to the rise of social media, where content is democratized and participation is encouraged. Platforms like TikTok and Instagram have transformed the way people discover, share, and engage with recipes. Short, visually engaging videos offer quick satisfaction and a sense of accessibility that traditional cooking shows rarely provide. Audiences no longer wait for a weekly episode—they can explore a continuous stream of trends, tutorials, and innovations at any time.
This transformation has also changed the position of the chef in mainstream culture. Previously seen as authoritative experts on television, today, social media influencers and home cooks wield considerable influence by forming community-based networks for culinary innovation. Instead of television ratings, the level of engagement through metrics like likes, shares, and comments now dictates popularity. The cronut, a viral hit, showcases this trend: its popularity flourished due to user-generated content, online feedback, and social media sharing rather than through conventional media advertising.
Moreover, the advent of online platforms fosters innovation and encourages boldness. In contrast to TV broadcasters that must follow rigid programming standards, social networks enable culinary artists to explore freely, quickly try out concepts, and rapidly adjust based on viewer reactions. This dynamic, engaging method has transformed the public’s view on food and entertainment, making it challenging for conventional cooking programs to remain pertinent.
Reevaluating the future of gastronomic entertainment
The lesson of the cronut and similar viral food phenomena is clear: culinary entertainment must adapt to modern consumption habits. Audiences prioritize novelty, engagement, and interactivity over formulaic instruction. Cooking shows that fail to embrace social media, short-form content, and participatory experiences risk further decline. Networks must rethink formats, perhaps by integrating digital platforms, encouraging audience participation, or highlighting food as a visual and social experience rather than purely instructional content.
Some networks have experimented with hybrid approaches, combining traditional programming with interactive online components, live-streamed tutorials, and social media engagement. These experiments suggest that there is still a place for television-based culinary entertainment—but only if it evolves to meet contemporary demands. The key is to leverage the immediacy and interactivity that audiences now expect while retaining the storytelling, suspense, and expertise that make professional culinary content compelling.
The decline of TV cooking shows is less a failure of content than a reflection of changing audience behaviors and cultural trends. The cronut phenomenon illustrates how novelty, shareability, and digital engagement have reshaped food culture, emphasizing immediacy, aesthetics, and participation. Television networks and culinary content creators must recognize these shifts to remain relevant. By embracing new formats, interactive experiences, and the social dimensions of food, culinary entertainment can continue to thrive, even in an age dominated by short-form digital content and viral sensations.
