by Maria Russo in Shows, July 23rd, 2014
by Nikhita Mahtani in Community, July 23rd, 2014
Even from Robert Irvine‘s first steps inside The Fork Diner in Calhoun, Ga., it was clear that this mission was going to be like none other. Although Robert usually meets with owners before trying an eatery’s food, this time he sat down and immediately ordered from the menu, only talking to partners Gray Bridges and Michael and Diana Forster afterward. Michael revealed that The Fork Diner was losing nearly $12,000 every month, and soon Robert posed an important question to Gray, who’s been the lead funder of the restaurant: Would she continue working at the restaurant or walk away and turn over the business to the husband-and-wife team of Michael and Diana? Gray ultimately revealed that she’d be leaving once filming ended, explaining, “There’s things more important than money and more important than my passion for that restaurant.” Nevertheless, Robert and his Restaurant: Impossible team continued with their overhaul of The Fork’s disappointing menu and lackluster decor, and they reopened the restaurant to a packed house. Read on below to hear from Diana a few weeks after her business relaunched to learn about Gray’s involvement since taping and how the restaurant is faring today.
“Gray has finally decided to leave and turn things over to us after months of seesawing,” Diana notes. There have been a few other changes in staff, she notes, including a few servers who are no longer working at The Fork. “I did not know how bad they were till they were gone and I got customer feedback. When I was around they were pretty good.”
by Nikhita Mahtani in Recipes, Shows, July 23rd, 2014
If there’s anything you ever wanted to ask Alton Brown, now’s your chance. The evilicious host of Cutthroat Kitchen and judge on Food Network Star will be hosting a Twitter chat this Friday, June 25, at 1pm. Simply tweet your question with the hash tag #AskAlton and see what witty answer he responds with.
Catch the chat at 1pm, Friday, July 25
by Jonathan Milder in How-to, July 23rd, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient ground pork. This Roasted Eggplant with Sichuan-Style Pork recipe reinvents the inexpensive ingredient for an outside-of-the-takeout-box meal that’s ready in 30 minutes. Stir-frying the pork with spicy Sichuan flavor transforms the familiar ingredient into a dish that’s just as flavorful — if not more than — takeout.
by Toby Amidor in Uncategorized, July 23rd, 2014
Steak is not like other foods; it is sufficient in itself, or very nearly so. Add salt and heat (fire preferably), and you have something no culinary sleight of hand can improve on. Does a steak need a recipe? Heck no. But recipes abound, and with them come all manner of tips, tricks and techniques, most of which diminish your likelihood of cooking a great steak. Read more
by Sarah De Heer in Food Network Chef, Shows, July 23rd, 2014
Earlier this year, the Food and Drug Administration released details of the proposed nutrition label makeover. Many experts have been weighing in on the new look, trying to determine if the changes will help consumers make better-informed decisions ...
by Sarah De Heer in Uncategorized, July 23rd, 2014
Cutthroat Kitchen is in full swing (now in its fourth season), and with time also come lessons learned — many lessons learned. Frequent judge Simon Majumdar recently revealed the mind of a Cutthroat judge to FN Dish, and now host Alton Brown is sharing survival techniques. From the pantry to the kitchen, Alton breaks down the most-common mistakes that can easily be rectified, as well as how a chef should best prep himself or herself for sabotages.
Click play on the video above to learn Alton’s tips for acing round after round in the Cutthroat arena.
by Joseph Erdos in Shows, July 22nd, 2014
If you’ve seen an episode of Star Salvation, you probably know that it ta...
by Food Network Kitchen in Food Network Magazine, July 22nd, 2014
Four young chefs-in-training entered the competition on tonight’s second episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 2.
Read the interview with the winner
by Lygeia Grace in How-to, In Season, July 22nd, 2014
Turn basic flatbread into a quick dinner on the grill: Brush lavash, pocketless pita, naan or other flatbread with oil and grill until marked. Flip, top with cheese and let melt, then remove from the grill and top with arugula, tomatoes, corn or other fresh vegetables, or add some prosciutto or ham. Avoid traditional tomato sauce though — it can make the bread soggy.
Photograph by Justin Walker
Summer is the season of spontaneity — when a passing neighbor can become a last-minute dinner guest, and the plump tomatoes and zucchini you picked up at the market turn into the centerpiece of brunch. And when it comes to go-with-the-flow entertaining, there’s nothing better than a grill: It’s fast, cleanup is a snap, and practically everything tastes better with the smoky, crispy char you can get only from a fire. The following supermarket staples make it easy to improvise at the grill, no matter if you’re cooking T-bones, plums or potatoes. Stock up and you’ll be prepared, whatever the mood brings.