Move over, “Top Chef.” There’s a new cooking competition with Boston ties premiering tonight.

“The Taste,” which will debut its third season on ABC Thursday, December 4 at 8 p.m., revolves around a mission to find the best undiscovered chef in the U.S. by bringing 24 professional and home cooks into the kitchen. Four industry experts serve as both judges and mentors – for season three, Anthony Bourdain, Nigella Lawson, Ludo Lefebvre and Marcus Samuelsson will return – and each competition will come down to a blind tasting as chefs go head-to-head to make it to the next round.

That’s right – each judge will only be trying one bite, so first impression is everything. The winner of the competition will receive $100,000 and their own cooking show on abc.com.

This season, Boston has one of its own to root for: Jen Royle, a Boston Herald sports reporter, will be competing to become the next discovered chef. The 12-year MLB reporter, Emmy winner and host of the video segment “Talk of the Town” seems to have as much of a passion for the culinary arts as she does for sports.

Royle has published two cookbooks in the past, “Dare to Taste” and “Bullied Into Cooking,” the proceeds of which benefit the Boston Educational Development Foundation, where Royle chose to focus her anti-bullying efforts; with the Foundation’s leader, the reporter plans to launch an anti-bullying campaign in 134 Boston public schools.

We talked to Jen about her cooking background and her time competing on the show. Find out more about “The Taste” before tuning in tonight.

When did you start cooking? 

As early as I can remember. I always experimented with cooking when I was younger, which means I made a lot of really bad things. But that’s what comes along with being self-taught; lots of trial and error. I’ve always loved to cook and I think once I started getting good at it, I started thinking, “Hey, I may have a second career if I ever decide to stop covering sports.” And here we are. 

How did you get involved with “The Taste”?

My friend Heather Foley sent me the ad and told me I should try out. I had heard of the show, but I had never actually watched it. So I thought, “What the hell.” I’m an extremely adventurous person, and I don’t mean sky-diving and climbing mountains. I love to be challenged and I love to challenge myself. I actually consider myself fearless and often look back on things and and say, “I can’t believe I did that, but I’m glad I did.” And that’s exactly how I feel about being on “The Taste.”

What’s it like cooking to compete, as opposed to cooking in your own kitchen?

Woah. You can’t compare the two! For one, you have a clock staring you in the face and ticking down at a rapid speed. Second, you have ABC cameras everywhere following your every move … to the fridge, to the stove, everywhere. You also have, in the audition episode, 23 other chefs vying for a spot on the show. Not to mention, you don’t know where anything is in terms of ingredients, you’re using foreign equipment (top of the line everything!) and you are literally almost pooping your pants because some of the best chefs, including the four mentors, are going to be judging your food … on national TV. 

Hope that answers the question.

What’s your go-to, fool-proof dish?

I think my New England Clam Chowder. I have been making it for years. Again, a lot of trial and error. I trained at Davio’s Italian Steakhouse in both Back Bay and Foxboro before I went on the show, and owner Steve DiFillippo and his executive chef Rodney Murillo taught me how to make it even better using fresh clams and fresh clam juice. In fact, that was my audition dish in Episode 1. Rodney threw me in a chef’s coat and Steve put a clock in front of me and they sent me to Los Angeles knowing I had mastered the dish in less than an hour. Obviously things change when there’s cameras and a clock, but I know I did the best I could under the circumstances. 

My strategy for the audition round was to stick to what I know. It didn’t make sense for me to experiment with a new dish or take a risk that early, so I stayed in my comfort zone and went with the chowder. Building the spoon was a little challenging, but again, I did the best I could. I just wanted to make it on a team and get past the first round. I didn’t care if I got voted off the next day. No regrets.

The Taste airs Thursdays on ABC at 8 p.m. Image provided.