Viewer Services
Contact Us
Fifty-one seasons of viewer mail. Six hundred-plus episodes. Two filing cabinets. We’ll get to you when we get to you.
Fan Mail
Send your letters, audience photos, and well-wishes to:
Corrosive Cooking Fan Mail c/o WCCK Audience Services P.O. Box 1974 Akron, OH 44310
Mail is opened weekly by an intern named Connor. Connor wears full PPE. Connor has, twice, declined to read a letter aloud on set.
Studio Audience Tickets
Studio audience seats are awarded by quarterly lottery. Enter at the WCCK Audience Services kiosk inside the lobby of the Studio 7B broadcast facility. Bring a state-issued ID, a completed 14-page liability waiver (available at the kiosk; allow 2 hours), and a notarized health-history disclosure.
Lottery winners receive an “I Was There” T-shirt and a copy of the seating-row safety brochure. Pen and notary services are not included.
Submit a Recipe
Have a Corrosive Cooking-style recipe of your own? We’d love to see it. Submissions are reviewed quarterly by the Major and Hollis P. Vandermark, and the best are featured on Reggie’s Saturday morning segment, “Sent In By a Friend.”
Please note: we cannot promise survival of testing. We test every submitted recipe on-site at Studio 7B prior to broadcast. We have, in the past, declined to test certain submissions on the advice of legal counsel.
Submit recipes via the address above, or attach to a self-addressed stamped envelope and mail to the same.
Press & Network Inquiries
For press credentials, on-set photography, network-syndication inquiries, and matters relating to the WCCK Network’s parent company, please write directly to:
press@wcck-network.tv
Response time: 6-8 weeks during normal broadcast season; 12-14 weeks during sweeps.
Talent Booking & Sponsor Inquiries
Interested in booking the Major for an event, or in sponsoring a future episode? Talent and sponsorship inquiries are handled through the WCCK Network’s talent department.
For non-network correspondence, you may also write to the show producer directly.
Producer correspondence: bsambrone@gmail.com