by Maria Russo in Food Network Chef, Shows, June 24th, 2016
by Melissa d'Arabian in Food Network Chef, In Season, June 23rd, 2016
Fresh off a hit first season, Cooks vs. Cons — the game that asks if a professional chef can be outcooked by an amateur home cook — is set to return for Season 2 on Sunday, July 10 at 10|9c. Recently we caught up with Geoffrey Zakarian, the host of this culinary whodunit, to get his take on the success of Season 1 and what to expect from upcoming battles. Read on below to hear from him in an exclusive interview, and find out the pro-or-joe hunches he develops while watching each contest unfold.
Fans really gravitated toward the first season. Why do you think this is such a craveable game?
It’s on everybody’s mind that they all want to be a chef. So it’s very fun for people to imagine trying to trick someone like myself and two judges into [believing they’re] a chef, so I think it really sets up their interest first. And then the premise is great. It’s very quick. It’s easy to understand. You get it right away. And you’re just hooked because the chefs and the amateurs are both very interesting people. Pros are interesting, and the amateurs are interesting. It’s really great casting.
by Kristina Bornholtz in Community, Food Network Chef, June 21st, 2016
Summer is in full swing, and that means most of us are firing up that backyard grill. If you are shying away from grilling, or just want a refresher course on the basics of grilling, then keep reading. Here are my top 10 tips for excellent summer grilling.
1. Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean off the grates in between uses. (This is easiest when the grill is hot.)
2. Don’t move the food around. In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.
by Lauren Piro in Food Network Chef, View All Posts, June 20th, 2016
Coral worms, rectum sausage, tarantulas and grubs — these are just a few of the most-bizarre things Andrew Zimmern has ever eaten. Tonight on Travel Channel (9|8c), Bizarre Foods returns to television so Andrew can tell the food stories no one else is telling … and eat some bizarre food, of course. And for one day only, AZ is taking a break from his travels to host a takeover on Food Network’s Snapchat Discover.
The result: a food experience you won’t want to miss. Andrew is sharing even more of his most-bizarre eats ever, what he loves to eat on the road, and even his favorite recipes (things you can actually make at home). Even the most-seasoned traveler can learn a thing or two from Andrew’s must-have travel list.
by Lauren Piro in Food Network Chef, View All Posts, June 13th, 2016
This week on Foodie Call, Justin takes us (and David LaForce, executive chef at El Vez and winner of NYChiliFest 2016) back “home, home on the range,” with a chili inspired by cowboys. Justin thinks he can impress the chili champion with a recipe that operates almost like a magic trick.
by Lauren Piro in Food Network Chef, June 6th, 2016
This week on Foodie Call, Justin considers the humble chickpea. The teeny bean is a crucial ingredient in many Middle Eastern dishes, so you’d think it wouldn’t necessarily impress Chef Einat Admony, owner of three renowned Mediterranean restaurants in New York City. And yet, with a riff on pizza in his back pocket, Justin does it.
by Melissa d'Arabian in Food Network Chef, June 1st, 2016
On this episode of Foodie Call, chocolate marries wine, and we all live happily ever after. But first, eponymous chocolatier Jacques Torres (perhaps you’ve heard of Mr. Chocolate?) stops by to officiate — and by that we mean he schools Justin Warner in the oh so important technique of tempering chocolate.
by Lauren Piro in Food Network Chef, May 31st, 2016
I have a confession: I absolutely LOVE grocery shopping. This is a bit unexpected, since I’ve never enjoyed going to the mall, even as a teenager when my desire to master (pre-Atari) Pac-Man meant hours at the mall arcade. But the grocery store? I love it! I get lost in studying the merchandising and sales strategies, and can completely lose track of time browsing the shelves checking out SKUs. (I suppose this is why I have the job that I do.)
My favorite section of the grocery store is the produce aisle, and I want to make it yours, too. Here are five reasons why the fruit-and-veggie section of the grocery store plain old ROCKS:
1. What’s cheapest is what is best.
We operate with the assumption that if something costs more, it’s better. And often, that is true! But not in the produce aisle. When a particular vegetable or fruit is in season, the price goes way down due to the “overstock” at the “factory” — simple supply-and-demand economics. (Side note: Wouldn’t it be great if this were true everywhere? I’d love to get a Cadillac for less money than a used Chevrolet.)
Takeaway: Follow the sales in the produce aisle not only to save money but also to get the highest quality!
by Kristina Bornholtz in Community, Food Network Chef, Shows, May 22nd, 2016
This week on Foodie Call, Justin’s hanging out with a big cheese — the VP of sales at Murray’s Cheese, that is. Elizabeth Chubbuck explains the world of stinky, pungent (and utterly delicious) washed-rind cheeses to Justin and introduces him to one of her favorites: an absinthe-washed cheese that goes by the name of Miranda.
by Melissa d'Arabian in Food Network Chef, Shows, May 5th, 2016
It’s that time of year again! That’s right, tonight (9|8c) marks the return of Food Network Star. Season 12 promises fierce competition, crazy challenges and the best contestants yet. And to add to the excitement, mentor Giada De Laurentiis is taking over Food Network’s Snapchat Discover.
For 24 hours only, you can get totally exclusive content to get you prepped for this season. We’ve got a special Q&A with Giada, a one-on-one tutorial for one of her favorite recipes and the audition tapes of this year’s contestants. So yeah, you’re going to want to see this.
Last time we chatted, I shared how a typical morning unfolds as we judges prepare for heading to set to film the actual show. So if you missed Part 1, click here.
Lights, Camera, Action
The chefs are introduced and then jog through the grocery store to join Guy in front of the kitchens, just as you see on TV. The chefs are told which game they are playing, and they scoot around to their carts. At that point, we stop down (stop filming) for just a minute or two to make sure the chefs truly understand the rules of that particular game. But that lasts only moments, which is woefully too short to plan out a menu. Guy then counts them off and they run with their carts. Here’s a little inside scoop: The chefs always head down Aisle 6 first, so the cameras can capture that cool shot of all the chefs racing with their carts together. So even if they want to go to produce first, for instance, it’s only after they hit the magical Aisle 6. One thing that was a huge surprise to me when I cooked on GGG for a charity episode is how physically exhausting it is to run around that HUGE store! If you need something in Aisle 9, you’d better remember to get it while you’re there, because running back may not be an option timewise!