by Sarah De Heer in Food Network Chef, Shows, July 25th, 2014
by Maria Russo in Food Network Chef, Shows, July 24th, 2014
Guy’s Grocery Games: the only show where chefs have the supermarket to themselves, have to cook in it and have the chance to win some serious dough. “During the first season of the show, when chefs walked in the door, you’d hear, ‘Well, now what do we do?'” Guy shared. “But since most have seen the show, they understand how it progresses,” he continued. But even though they think they know the game now, many still make the same mistakes. And the competition is only getting fiercer.
With that said, FN Dish asked Guy to share eight ways (from his point of view) to survive Guy’s Grocery Games:
1. Don’t over-portion.
2. Don’t add a frivolous garnish.
by Sarah De Heer in Food Network Chef, Shows, July 23rd, 2014
Between Iron Chef America, Throwdown and the premiere season of Beat Bobby Flay, Bobby Flay has faced his share of culinary competitors. He’s no stranger to the demands of heated battles and knows what it takes to succeed in a pressure-packed arena. But, after all, as the goal of Beat Bobby Flay is to find a rival who can take him down, there’s no shortage of chefs ready to try their hands — and recipes — against those of the famed Iron Chef. FN Dish caught up with Bobby on the set of Beat Bobby Flay to learn his advice to his future competitors and what he thinks they ought to do to succeed. Read on below to hear what he had to say and find out what he revealed to be his culinary weak points.
What advice would you give a competitor preparing to battle you for the first time?
Bobby Flay: My advice would be … to challenge me to a dish that they’re really well-versed in, because the lights, the cameras and the action are going to be an obstacle that they probably don’t think is going to be a big deal, but it is.
by Melissa d'Arabian in Food Network Chef, Recipes, July 19th, 2014
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 Sarah De Heer in Food Network Chef, Shows, July 16th, 2014
Who doesn’t love coming home to the aromas of a slow cooker filled with bubbling chili, steaming chicken and dumplings, or hearty beef stew on a cold day? The slow cooker is a staple for the busy person’s winter menu rotation. But come Memorial Day, many of us tuck the slow cooker away in the garage on top of a carton of wool mittens and mothballs, not to be seen before the first chill of Halloween.
I want to change that, one household at a time. I’d like to make the case for slow-cooking in summer. In fact, I think it is the most-underused companion to your summer outdoor barbecue.
by Nikhita Mahtani in Food Network Chef, Recipes, July 9th, 2014
Have you ever wondered what it would be like to be Alton Brown for a day? It’s not easy. I mean, sure, there are numerous perks and fun moments. But to tape a TV show, in this case Cutthroat Kitchen
, takes a lot of work. FN Dish had the opportunity to shadow the host of this evilicious show and capture the ins and outs of a full day of taping (one day equals one episode). He opened up the door to his trailer, and showed us where he gets his coffee and how he enters each show and interacts with the culinary production team. Have you ever asked yourself whether the money in that briefcase is real? Alton dishes on that too.
Click play on the video above and follow Alton as he goes from his trailer to the set of Cutthroat Kitchen.
by Maria Russo in Food Network Chef, Shows, July 6th, 2014
Summer is the time for get-togethers and cocktail parties. While having friends over on warm and sunny evenings is always fun, it can be a bit daunting when you find yourself strapped for time when guests plan to come over at the last minute. To help with that, Giada De Laurentiis has a plan. From a list of ingredients to keep on hand to a bunch of quick and easy recipes, here are Giada’s best last-minute party tips.
by Cameron Curtis in Food Network Chef, In Season, July 1st, 2014
As one of Bobby Flay’s first-ever special guests on his all-new series Beat Bobby Flay, Michael Symon was tasked with finding a rival that could outcook the host; after all, no one knows Bobby and his cooking style quite like his longtime colleagues. While Bobby and Michael work together, they’re also close friends and have been known to spend time together offscreen. FN Dish recently caught up with Michael on the set of Beat Bobby Flay to learn more about their friendship and to get an insider’s look at what the famed Iron Chef Flay is like off the clock.
Fans know that you and Bobby are great friends. How did your relationship start?
Michael Symon: Originally we met on my first Food Network show — in 1998 — with Wayne Harley Brachman. Wayne was Bobby’s pastry chef for, like, 15 years, so Bobby and I met then, and we’ve been friends ever since.
What are some things about Bobby that viewers might not know or see on TV.
MS: He’s a pretty quiet guy. [There’s] the personality they see on TV of Bobby — he’s very outgoing on television, obviously — but in real life he’s a pretty quiet guy. Pretty to himself, quiet guy. Very thoughtful guy — a great friend.
by Maria Russo in Food Network Chef, Shows, July 1st, 2014
Cutthroat host Alton Brown knows the ultimate grilling sabotage. “Easy,” he says, “a dirty grill. When grills get dirty, they don’t conduct heat properly. Food will wind up sticking to the surface and will take on the flavor of the grill.” Proper grill cleaning and upkeep will prevent this from happening. If your food does get stuck, though, get the grill hot, then lightly saturate a paper towel with oil and, using tongs, swipe it gently over the surface of the grate. Brush your grill down well once you’re done cooking every meal so you’re not stuck cleaning right before dinner next time.
Check out Alton’s tips for a clean grill.
by Melissa d'Arabian in Food Network Chef, Holidays, June 28th, 2014
Just two losses after nearly 10 battles — that winning record could be earned only by Bobby Flay, a famed Iron Chef and the master of the throwdown, who first challenged hopeful chefs to head-to-head competitions on Beat Bobby Flay last year. This summer, Bobby’s bringing his A-game yet again for an all-new season of Beat Bobby Flay (premiering July 31 at 10|9c), and with his reputation on the line, the stakes will be higher than ever. FN Dish caught up with Bobby recently and chatted about what he’s looking forward to in this upcoming batch of face-offs. Read on below for an exclusive interview, and find out Bobby’s most-memorable battles, plus his strategy for securing victory after victory.
What are you most looking forward to in Season 2?
Bobby Flay: Being pushed to the edge. I want it to be really challenging ’cause that’s what keeps my edge going.
What are some of your most-memorable moments from the first season?
BF: When I lost the taco [battle] — that was memorable. One of my favorite dishes I made was the meatloaf with the Korean-style kimchi in it, ’cause I’ve only made meatloaf a couple times in my life, really, and I’m not that big of a meatloaf fan. So when they said meatloaf, I was like, Oh, brother. But it actually turned out to be really tasty.
Fourth of July is coming up soon, which reminds me of that time we almost set the house on fire. No, not the time my little brother got into the fireworks when we were vacationing in Nags Head in the early ’80s. I mean last year.
I’ll back up and remind us all: No one is perfect. Even a Food Network star will hit a snag in the kitchen every so often. But the savvy cook knows how to deal with these mistakes and smooth over a tiny hiccup so that no one will even notice. Overcook a roast and I’ll show you how to turn it into French dip sandwiches with lots of au jus.
But what about the bigger blunders? The ones that can’t be covered up with an extra ladle of sauce? I invite you to think about your biggest culinary mistake, ever. And now, prepare to feel better about yourself in the kitchen.