In the Ramsay household, it's the world-famous, expletive-slinging celebrity chef, Gordon Ramsay, who tends to get the most press.
That's starting to change.
Ramsay's wife, Tana, made a guest appearance recently on the season opener of "Hell's Kitchen," disguised as a frumpy housewife who served up veal scallops with tomatoes that looked like "baby vomit," Gordon Ramsay proclaimed.
The dish was delicious, however. So much so that he planted a passionate kiss on the raven-haired woman, to the shock of the other competitors.
Then he revealed it was his wife, Tana.
The point was to show the competing chefs that it isn't experience but remarkable cooking that'll help them win the show's seventh season and the prestigious title of executive chef of Ramsay's new restaurant at the Savoy Hotel in London.
Tana Ramsay is about to reveal some more secrets too.
Her latest cookbook, "Tana's Kitchen Secrets" (Mitchell Beazley, $26.99, 288 pages), features tips and tricks that Ramsay uses to get meals on the table, as well as recipes they can't get enough of. The book hits store shelves next month.
The book itself is lovely to look at and the dishes appear beautiful and unfussy. The kind of food you'd make during the week or when friends are coming over for an impromptu supper.
Ramsay also included the recipe for breaded veal scallops with mozzarella, tomato and red pepper sauce that she cooked on the show.
Coincidence? Not so much.