All Posts In Shows

How to Play the Game of Kitchen Casino — Part Gambling, Part Cooking

by in Shows, April 17th, 2014

Kitchen CasinoKitchen Casino uniquely combines cooking with gambling-themed games that not only test chefs’ abilities to think — and cook — on their feet, but that also test their abilities to strategize, whether that means playing the game fairly or a bit dirty. At the start of the show, four chefs enter the casino, but after three rounds, only one chef can leave as the winner. That person has the opportunity to triple his or her earnings in a final game of chance — but there is a risk of going bust, which means leaving empty-handed. But without risk, there is no reward.

If you haven’t already tuned in to the new show on Mondays at 9|8c, FN Dish breaks down the game, round by round.

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Regional Foods Face-Off — America’s Best Cook Bracket Challenge, Round 2

by in Shows, April 17th, 2014

Round 2 Bracket ChallengeAmong the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is lobster rolls from the East, chili from the North, shrimp and grits from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.

To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. We are now in Round 2 with eight dishes facing off.

Click Here to Vote in Round 2 Now

Brighten Up the Easter Holiday with These Zesty Lamb Chops

by in Recipes, Shows, April 16th, 2014

Key Lime Lamb ChopsFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Key lime juice. The goal of this challenge was to prove that the citrus juice could be used for more than just the famous Key lime pie. This recipe for Key Lime Lamb Chops with Glazed Carrots turns the juice into a sweet-tart sauce called a gastrique, which glazes the carrots and gets used as the serving sauce for the roasted lamb racks. With its combination of flavors, this dish is the perfect spring awakening for the palate. Plus, it makes a nice addition to the Easter holiday table.

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The Kitchen Co-Hosts Look Back on Season 1 and Preview What’s Ahead

by in Shows, April 15th, 2014

Jeff Mauro, Geoffrey Zakarian, Sunny Anderson, Marcela Valladolid and Katie LeeJust a few months ago, five of your favorite Food Network chefs came together on The Kitchen to celebrate what is arguably the most-important room in the home. Now after a premiere season jam-packed with an over-the-top snackadium, special guest chefsTool Takedowns and one unforgettable Double Provolone, Geoffrey, Jeff, Katie, Marcela and Sunny are gearing up for a second round of go-to recipes for eats and drinks, timesaving cooking strategies and kid-friendly meal solutions. FN Dish was on the set of The Kitchen recently and we caught up with the group as they looked back on their most-memorable moments from early episodes and revealed what’s to come in new episodes, beginning this Saturday at 11a|10c.

For many of the co-hosts, the top unforgettable moment was when Jeff donned a sandwich-themed bodysuit to perform an impromptu routine he called The Double Provolone for Brian Boitano. “I mean, I saw it on the monitor ’cause I wasn’t actually in that segment, but I was crying I was laughing so hard,” Marcela admitted. Jeff and Katie, too, recounted that scene, Jeff deeming it “very risky” and Katie saying simply, “That was special.”

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Testing the Cutthroat Sabotages: From Cooking Station to Shopping Cart

by in Shows, April 13th, 2014


With one swift auction and a bit of bad luck, Cutthroat Kitchen competitors could have all of their seemingly necessary tools and food products taken away from them and replaced with inferior items. From salt and knives to the stove and pans, nothing is safe in Cutthroat Kitchen, including the chefs’ workstations. On tonight’s all-new episode, contestants bid on a game-changing sabotage in Round 2′s enchilada challenge that forces one person to abandon his or her standard setup and fashion another one using a stocked toolbox. The catch? The workspace, heat source and cooktop must be built in and confined to a shopping cart. Was this challenge taking the competition too far and asking too much of one person during a 30-minute challenge? It turns out that the answer is no, as Food Network’s culinary team vetted and approved this sabotage prior to air.

Click the play button on the video above to watch the test unfold and see how one grocery store staple became a fully equipped cook space.
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The West’s Tyler Florence Reveals His Mentoring Strategy — America’s Best Cook

by in Shows, April 11th, 2014

TylerFN Dish is counting down until the premiere of America’s Best Cook on Sunday at 9|8c. On the new show, four Food Network chefs representing the four regions of the United States mentor teams of exceptional home cooks in a competition to find America’s best cook. The winner walks away with the title and $50,000 in prize money. But which region will that winner be from? It could be North, South, East or West. The final result will be a testament to the mentor who coached the winner. Ahead of the premiere, FN Dish spoke with each of the mentors to find out more about the competition, mentoring strategies, what makes a good home cook and more.

On America’s Best Cook, Tyler Florence is representing the West. Tyler started out in the South and then worked for many years in New York City, so he’s got experience with three out of the four regions. But as a chef who has made his home on the West Coast and runs establishments there, Tyler is more than qualified to represent the West. He’s previously mentored home cooks and budding chefs on the shows Food 911, The Great Food Truck Race and Food Court Wars, and he’s ready to do the same again.

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What to Watch: Damaris and Giada Welcome Spring with New Recipes and the Premiere of America’s Best Cook

by in Shows, April 11th, 2014

America's Best CookOn Saturday, Ree is putting on a big Cajun-style party for her father-in-law, and on Heartland Table, Amy is bringing back the supper club. Sunday morning, tune in to Rachael for a week’s worth of meals prepared in one day. Later Damaris helps her uncle create a spring lamb feast. Then Giada makes an Easter luncheon for her family. And Guy’s Big Bite is all about one of Guy’s favorite comfort foods: hot dogs.

On Sunday evening, tune in to a new episode of Food Court Wars — one team specializes in sub sandwiches, the other team focuses on comfort food. Then on the premiere of America’s Best Cook, 16 cooks from four regions compete for just eight spots. Mentors Alex, Cat, Michael and Tyler will each pick the two home cooks they think will best represent their region (East, South, North and West, respectively) during competition. Only one home cook will walk away the winner of $50,000 at the end of six weeks. Then on a new Cutthroat Kitchen, one chef must use a cement mixer while making a layer cake.

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The South’s Cat Cora Reveals Her Mentoring Strategy — America’s Best Cook

by in Shows, April 10th, 2014

CatFN Dish is counting down until the premiere of America’s Best Cook on Sunday at 9|8c. On the new show, four Food Network chefs representing the four regions of the United States mentor teams of exceptional home cooks in a competition to find America’s best cook. The winner walks away with the title and $50,000 in prize money. But which region will that winner be from? It could be North, South, East or West. The final result will be a testament to the mentor who coached the winner. Ahead of the premiere, FN Dish spoke with each of the mentors to find out more about the competition, mentoring strategies, what makes a good home cook and more.

On America’s Best Cook, Cat Cora is leading the South, a region she knows a lot about, especially since she grew up there. As the first female Iron Chef, she took to the heat of competition and isn’t afraid to pull out all the stops now. Coming up as a chef, she had some of the best mentors, including Julia Child and Jacques Pepin, and she’s ready to pay it forward, passing on her knowledge and skill to her team of home cooks with the hopes of bringing home the win for the South.

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Get to Know Bill Rancic, Host of Kitchen Casino

by in Shows, April 10th, 2014

Bill RancicOn Food Network’s new show Kitchen Casino, Mondays at 9|8c, host Bill Rancic doles out gambling-themed games to chefs competing to win the $30,000 jackpot. Bill isn’t new to television. He got his start as the first winner of The Apprentice, and he and his wife star in their reality show Giuliana and Bill. When he’s not busy in front of the camera or looking after the restaurant group he’s a part owner of, behind the scenes Bill’s a simple guy who loves simple food.

Bill knows his way around a kitchen, and he loves cooking Italian food. He does admit that he has had some not-so proud moments in the kitchen, but that hasn’t lessened his appreciation for food or stopped him from trying new things. You might be surprised to learn that he got started in the food business at the age of 10, when he had his own secret restaurant at home — and he’s been a savvy businessman and foodie ever since.

Get to know Bill Rancic better in FN Dish’s exclusive interview.

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Restaurant Revisited: Face the Music at Urban Roots

by in Shows, April 9th, 2014

Robert Irvine on Restaurant: ImpossiblePart eatery and part entertainment space, Urban Roots in Oklahoma City, Okla., offered little in the way of quality food when Robert Irvine arrived. He found jumbled dishes and a weak staff, plus owner Chaya Fletcher, who was struggling to maintain her interest in her job. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team transformed the interior of Urban Roots and updated the menu, ultimately reopening the business to a packed house. Read on below to hear from Chaya and find out how Urban Roots is doing today.

“Since the taping, revenue is up 15 percent,” Chaya says. “Customers are really happy with the design and love the new menu changes.” She adds that both food and entertainment are now proving to attract customers.

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