Four young chefs-in-training entered the competition on tonight’s first 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 1.
When it comes to cooking, it doesn’t matter how young or old you are — it’s the food that matters. And the teens on Part 1 of tonight’s Chopped Teen Tournament proved that talent is ageless. But, when it comes to the judges of Chopped After Hours, age doesn’t matter when it comes to letting loose, which is all too easy for them. As Ted points out in this all-new episode: “This is going to be tough for you,” as he asks the judges to act more mature than normal.
Amanda, Aarón and Scott take on the appetizer-basket ingredients from tonight’s episode. The ingredients include cherry drink pickles, lamb chops, kale chips and ricotta salata. Creating an appetizer out of these ingredients is all about finding the right balance and proportion — after all, it is an appetizer. The teen chefs learned, though the hard way, that cooking lamb chops on the bone isn’t possible in such a short amount of time, so quick thinking is necessary, especially when it comes to forming a plan B or C.
This summer, The Great Food Truck Race returns for Season 5, premiering Sunday, Aug. 17 at 9|8c, with host Tyler Florence and eight brand-new food truck teams. This season’s high-stakes culinary road trip will take the hopefuls on a new route beginning in Southern California and culminating in a triple-city finale in Florida. None of the teams are current food truck operators — they’re hitting the ground as rookies. But they do have food skills, fresh concepts and entrepreneurial spirits, which they’ll need to rely on if they plan to make it to the end for a chance at winning their own food truck business and $50,000 in seed money.
For 20 seasons of Chopped, viewers have seen numerous winning chefs walk away with $10,000, a few grand tournament champions leave with $50,000 and many chefs walk the hallway of disappointment after being chopped on national television. And the Chopped judges have witnessed all these happenings in front of and behind the cameras. Now they share their most-memorable moments from the series, which goes into its 20th season this month.
This month Food Network is airing the 20th season of Chopped. To mark this momentous occasion, FN Dish is giving viewers the chance to see what the show looked like in its very first taped episode. Over the years the set has been updated and the basket ingredients have definitely gotten much more varied, but what hasn’t changed is the format of the show — a testament to its success.
On the new series Eating America, premiering Monday, July 28 at 9|8c, host Anthony Anderson is on a mission to discover the most flavorful food festivals in the country. Food Network fans may recognize Anthony Anderson from Chopped, where he competed on a special holiday episode, and from Iron Chef America, where he’s been a frequent judge. This food lover is now taking on a new venture in Food Fest Nation, tasting everything from classic interpretations of regional fare to surprising twists on favorite dishes. Anthony will get to the belly of what is truly at the heart of America — one food festival at a time.
For the very first time on Chopped, 16 teens will enter the kitchen in the Chopped Teen Tournament, premiering Tuesday, July 15 at 10|9c. These talented youngsters bring energy and ambition to the table, to compete for $25,000 in prize money and a coveted culinary school scholarship. They’ll face appetizer, entree and dessert basket ingredients that could stump even the most-experienced adult chef. And just because they’re kids doesn’t mean they’ll be judged any differently.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient lavash. When this pita-like Middle Eastern bread is crisped up in the oven, it makes a great addition to salad, taking the place of croutons. The Italians have panzanella, a bread salad, but in Middle Eastern cuisine there’s fattoush, a salad made with flatbread. But in this Faux-toush Salad with Lavash, there’s a lot less of the bread and more of the lettuce for a modern spin on the recipe. And there’s grilled chicken breast to round everything out. This would make a healthy lunch to take to the office, or even a light dinner. You’ll definitely find exotic flavors in this dish with honey, lemon and sumac.
This weekend, grilling season is in full swing on Food Network. Start your Saturday with new episodes of The Pioneer Woman, Farmhouse Rules and The Kitchen. Ree grills up a meal for her family. Afterward, Nancy and David are hosting a cookout. And on The Kitchen, the co-hosts offer up their top grilling tips.
The grilling theme continues on Sunday morning as Damaris grills a week’s worth of ingredients on Southern at Heart. Afterward, Giada is making a California-inspired backyard feast on Giada at Home. And Guy gets grilling some of his favorite dishes on Guy’s Big Bite.
On Sunday night, tune in for an epic night of competition. First, Food Network Star alumni enter the competition on Guy’s Grocery Games. Right after, it’s the Season 10 premiere of Food Network Star as 12 budding hopefuls vie for their own show on the network. Then the tables get turned on the Cutthroat Kitchen judges, who now face off against one another. And finally, watch a new episode of Kitchen Casino.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient catfish. They determined that its sweet, flaky flesh was perfect for frying, and in this case, the fish doesn’t get fried in just any kind of breading. Using pulverized corn tortillas in this Tortilla-Crusted Catfish Po’ Boys recipe is not only a good use for leftover tortillas from taco night, but also a great way to add lots of texture, more than you could ever get from breadcrumbs. A mixture of buttermilk and Cajun-seasoned flour functions as the glue. Serving the catfish as po’ boy sandwiches is the perfect Southern twist and a great way to enjoy a fun meal with the family.