As four industry rookies take their places in the premiere series of Food Truck Face Off, host Jesse Palmer will be on hand to oversee the contest as an esteemed panel of judges decides the fate of the hopeful teams. Before you tune in on Sunday at 11|10c for a sneak-peek episode and watch what goes down on the road in Miami, hear from Jesse to learn what to expect from the season. Read on below for an exclusive interview and find out what he would pursue as a food truck concept.
What can fans expect from Food Truck Face Off? Jesse Palmer: Amazing food, incredibly talented competitors, a ton of human emotion and a hungry host
For the first time ever, 16 of your favorite all-star chefs are coming together in the name of eviliciousness to face off in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, premiering Wednesday, Oct. 8 at 9|8c. During the course of five weeks, kitchen masters like Alex Guarnaschelli, Justin Warner, Anne Burrell and Nadia G will battle in four heats plus a finale, but ultimately only one contestant can earn Cutthroat glory and a $75,000 prize for charity. Before this unprecedented series of cook-offs begins, FN Dish wanted to learn a little bit more about what host Alton Brown has in store for these A-list rivals. Will he be soft on the sabotages on account of the contestants’ vast culinary experience? It turns out, Alton says, “It’s not difficult for me at all” to be hard on the chefs. Read on below to hear more from Alton in an exclusive interview.
Do you think these chefs have any idea what they’ve signed up for? After all, Cutthroat Kitchen isn’t like any other culinary competition. Alton Brown: I think that everybody that is in the competition has watched the show — or maybe two — but that still doesn’t really prepare you because this is one of those shows where being a spectator just doesn’t set you up for the realities of what to expect, especially during the shopping.
We all want more time. And we all want to be healthy. So when I develop a strategy that meets both goals, I get excited about sharing it with you. Today I’m sharing my roasted veggie strategy. It’s really quite simple: Bake up a tray or two of veggies on the weekend to stick in the fridge and use for recipes all week. Roasting the veggies brings out the vegetables’ natural earthy sweetness, and it makes them last for days in the refrigerator, which means you can make up a batch of veggies on Monday to use all week for recipes. You can combine veggies freely, making pretty color combinations or simply leveraging whatever happens to be in your crisper drawer. This is my favorite kind of convenience food — one I make myself.
As the seasons progress on Cutthroat Kitchen (Season 5 starts this Sunday at 10|9c), it seems as if the sabotages are getting more and more diabolical. Recently, Alton Brown shared his top five favorite culinary sabotages with FN Dish.
Click play on the video above to watch Alton count down his favorite culinary sabotages from the first four seasons.
Ever wonder why the chefs make two dishes if the judge touches only one? Or where Alton Brown goes in between shots? Look no further. Alton recently took FN Dish on a tour of Cutthroat Kitchen — everything from what the contestants are equipped with to the culinary kitchen where the sabotages are tested, plus something Alton has never shared with fans before.
Click play on the video above and follow Alton around as he shows fans the ins and outs of Cutthroat Kitchen.
My kids have been in school for exactly four days. Which is about how long it took to remind me that the summer routine of winging it for dinner won’t work anymore. Gone are the afternoons of lazily brainstorming dinner ideas at 5 p.m. from the comfort of a pool lounge chair (“grilled salmon or chicken, sweetie?”). In September, 5 p.m. without a dinner plan wreaks havoc on the delicate soccer-school-homework-ballet ecosphere of our home.
Anyone out there relate? What do you do?
Some common strategies: Race around like a madwoman cobbling together something – anything – that will feed the hungry bellies around the table, letting nutrition take a break for one tiny night. (Anyone?) Go to the drive-thru, or order delivery. Serve cereal (again).
The Ice Bucket Challenge has taken the Internet by storm, getting support from countless Facebook users and celebrities alike. Our own Food Network personalities and chefs have pitched in as well, pouring freezing-cold water — and some other interesting additions — on themselves in the name of charity. Check out which stars have participated so far.
Week after week, the co-hosts on The Kitchen come together to celebrate the most-important room in the home. They share their top tips for easy, family-friendly meals, offer new takes on seasonal favorites and even welcome special guests to dish on the latest happenings in the culinary world and beyond. But as fans watching from your living rooms at home, how much do you know about the five faces you see on TV each week? Test your knowledge of Jeff, Geoffrey, Katie, Marcela and Sunny by answering 10 trivia questions, and see if you deserve the title of superfan.
How Well Do You Know the Co-Hosts of The Kitchen?
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Katie Lee's dog, a black pug, is named _____.
Although Sunny has lived all over the world, she considers this place to be home.
True or false: When Jeff cooks, he always uses a recipe and makes sure to follow it to the letter.
Which two co-hosts said they'd most like to face off against Bobby Flay in a Food Network cook-off?
Geoffrey and Jeff
Sunny and Marcela
Katie and Geoffrey
Jeff and Sunny
Before Jeff won Food Network Star in 2011, he enjoyed a career as a _____.
When it comes to white meat versus dark in poultry, all of the co-hosts said that they prefer _____.
Which co-host claimed chicken thighs to be the new bacon in the world of cooking?
Marcela has appeared on all of the following shows except _____.
Guy's Grocery Games
The Next Iron Chef
Which of the following isn't the name of one of Sunny's cats?
A bottle of _____ spilled all over Geoffrey during an episode of The Kitchen.
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My littlest daughter was always complaining that she was too short, whining about being the shrimp of the family, until the day came when she could brush her teeth without a stool. Suddenly, she realized how much taller she was, and how the tiny bits of daily growth had sneakily added up to something quite significant. That is the nature of slow-but-steady change. We had a similar experience on vacation this summer, except that it was about the tremendous growth we’ve witnessed in our picky eaters.
I’ll back up. I have four daughters, and two and half of them are picky eaters. While I’d had some success in improving their eating with a few strategies here and there, I wanted to see a more fundamental shift, not just an occasional willingness to eat a vegetable. About a year and a half ago, I started researching picky eating. I suspected the story was bigger than finding a magical recipe that would make my kids like spinach. My research confirmed my suspicions: Picky eating was a complex issue with many causes. And each one of my kids probably identified with several of the root causes to varying degrees. So I decided to create a program that focused on root causes, something beyond tips and recipes. I invited Food Network viewers into my home to watch and learn along with us. The result was the unique Food Network Web series called The Picky Eaters Project. By the time we completed the program ourselves and the cameras came down from our family dining room (we called it “carrot cam” because it spied on us all throughout dinner!), my girls were eating foods I never dreamed they would (Margaux liked peas?!) and had started making their own wise choices about healthy eating (Charlotte was reading cereal labels before choosing a box). The response from fellow parents of picky eaters was tremendous, and we were thrilled that The Picky Eaters Project was included as a Webby honoree last year.
Long-lasting and relatively inexpensive to purchase, cast-iron skillets are perhaps the ultimate workhorses in the kitchen, as they can move from the stove to the oven and they maintain heat extremely well. Sizzling rib-eye steaks and whole roast chickens may be two of the most-common dishes prepared in these all-purpose pans, but the culinary range of these rustic mainstays goes beyond meaty dinners, as Ree Drummond has showed during the more than seven seasons of The Pioneer Woman. From sweet treats to baked breads, Ree’s proved that there’s practically no limit to what can be prepared in cast-iron skillets. Read on below to learn which unexpected treats she’s making with her vast collection of cast-iron skillets, and get her recipes for savory and sweet favorites.
Think beyond the griddle when it comes to the most-important meal of the day, and embrace the cast-iron skillet with Ree’s The Eggbert’s Sunriser (pictured above) from Food Network Magazine. A next-level take on hash, this hearty morning meal features layer upon layer of flavor, including salty ham, tender sauteed peppers and satisfying potatoes. Finish with eggs and your favorite salsa for added taste and texture.