by Joseph Erdos in Shows, April 18th, 2015
by Rosanna Talarico in Shows, April 17th, 2015
Eight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.
Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.
Get to Know Andy Chlebana
by Maria Russo in Contests, Shows, April 16th, 2015
Get ready for delicious recipes and thrilling competition this weekend on Food Network. On Saturday, tune in for episodes of The Pioneer Woman, Trisha’s Southern Kitchen and The Kitchen. First up, watch Ree Drummond as she shares her all-time favorite dishes through the years and today. Next, join Trisha Yearwood for a fun and satisfying breakfast with her friends featuring Bacon Waffles with Maple Syrup, a Cinnamon Cereal Cocktail and more. Then, the hosts of The Kitchen are giving a how-to on growing produce from kitchen scraps and an assortment of dry and wet flavored rubs.
On Sunday, keep cooking with new episodes of Giada at Home, Southern at Heart and Farmhouse Rules for great steak dishes, fancy party bites and a celebratory Italian spread. At night, don’t miss the intense competition, starting with Guy’s Grocery Games. Then, at 9|8c, watch the season finale of All-Star Academy to find out which of the home cooks triumphs and wins the $50,000 prize. Lastly, Alton Brown has creative and challenging obstacles in store for a set of competitors on a new Cutthroat Kitchen.
by Joseph Erdos in Shows, April 15th, 2015
For the first time ever, on Sunday night, 16 of the most-diabolical chefs to ever compete in a Cutthroat Kitchen battle will return to the arena for a second round of sabotages in the brand-new tournament, Cutthroat Kitchen: Evilicious. Over the course of five weeks, these unforgettable contestants will bid high and risk big, all in the name of hilariously trying challenges, but ultimately one will take home up to a whopping $75,000 and the fierce title of Evilicious Champion.
Just in time for Sunday’s premiere (at 10|9c), FN Dish is giving fans the chance to show their spirit for sabotage in the form of all-new #Evilicious gear. From T-shirts and mugs to journals and cutting boards, the Food Network Store is chock-full of #Evilicious-branded products ideal for superfans to strut their diabolical sides. You can shop the Food Network Store now and buy these products, but FN Dish is giving two lucky, randomly selected fans the chance to win a selection of several items. One winner will receive an #Evilicious prize pack containing one mug, one computer mousepad and one black T-shirt (size L), and the other winner will receive an #Evilicious prize pack containing one black baseball cap, one black notebook and one horizontal glass cutting board (knife not included), all with #Evilicious proudly displayed. All you have to do to enter to win is leave a comment below telling us which of these sabotages is your favorite (find them all here).
So, tell us: Which of these Cutthroat Kitchen sabotages is your favorite? (Find them all here.)
by FN Dish Editor in Shows, April 14th, 2015
It’s been seven weeks leading up to the finale on Sunday, April 19 at 9|8c. Ten home cooks from around the country entered All-Star Academy with the goal of leaving victorious and $50,000 richer. In the premiere only eight competitors were chosen for four teams led by mentors Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon. And each week one home cook was eliminated, leaving just one per team.
But with the elimination of Team Curtis this past Sunday, there are only three home cooks left in the competition. Who will win? You’ll have to find out by tuning in, but until then support your favorite by voting for them in the fan poll.
by FN Dish Editor in Shows, April 14th, 2015
Chopped fans, if you haven’t heard already, you have a chance to cook like an actual Chopped competitor and appear on TV. All you have to do is enter the Chopped at Home Challenge. Enter a recipe using a set mystery basket of ingredients for a chance to compete in the Chopped kitchen at Food Network headquarters. The winner will receive $10,000, just like a real Chopped champion.
Get the Details and Find Out How to Enter
by Food Network Kitchen in Shows, April 13th, 2015
Ty Pennington and Amanda Freitag are on a mission to help classic American diners across the country in American Diner Revival, premiering Friday, May 22 at 10:30|9:30c. Over six episodes, Amanda and Ty travel the country empowering towns to lend a hand in saving their struggling diners, using a combination of Ty’s design and carpentry skills and Amanda’s culinary expertise. This duo has only a few days to transform — with the help of local residents — a cherished establishment in desperate need of a physical and menu makeover, and will use a good old-fashioned barn raising to ambush unsuspecting and deserving owners with the surprise of a lifetime.
Read More About the Show
by Maria Russo in Shows, April 12th, 2015
By: Leah Brickley
This week on All-Star Academy, the competition got hot (literally) when mentor Bobby Flay instructed mentee Joseph to add harissa to his tomato sauce for a surprising spin on his duck Parmesan dish.
We here in Food Network Kitchen are big fans of the spicy North African condiment, made from dried red chiles, garlic, and spices like coriander, caraway and cumin, so we cheered Joseph on as he added spoonfuls of the brick-red paste to his simmering sauce. Here’s a little harissa tutorial if you’re thinking about doing the same.
Harissa can be found in specialty food stores (or maybe even at your local market) in a tube, jar or can. It’s super-concentrated (think tomato paste), and heat levels can differ from brand to brand, so be sure to always taste it before cooking. You can add the concentrated paste straight into soups, stews and sauces, like Joseph did, or add just a few ingredients to make an entirely new condiment. Here are four other fun ways to play with harissa:
- Mix it into softened butter and freeze into a log in parchment. Melt pats of harissa butter on grilled steak, grilled chicken or a baked potato.
- Whisk olive oil, lemon juice, water and some salt into the paste. Use this new drizzly condiment on grain bowls or vegetables, or use it as a spicy vinaigrette for a green salad.
- Stir harissa into mayonnaise. Use it as a dip for chicken fingers, or spread it on a sandwich.
- Add a little harissa to your peanut butter for a spicy-sweet-salty spread. We love it on just saltine crackers for a quick snack, but you can also pair it with a little apricot preserves for a made-over PB&J.
There’s only one episode left! Tune in this coming Sunday at 10|9c to find out who takes home the $50,000 cash prize.
by Maria Russo in Polls, Shows, April 11th, 2015
It’s one thing to watch Cutthroat Kitchen competitors endure the hilariously evilicious sabotages that have been dealt them, but it’s another to attempt those challenges for yourself, experiencing the struggles they did firsthand and learning to bear them as best you can. As the judges learn on Alton’s After-Show what diabolical situations have led to chefs’ finished dishes, even they are wowed by the lengths to which sabotages have forced contestants to go just to cook a seemingly simple meal. For Jet Tila tonight, that surprise came when he tried his hand — or, rather, his foot — at wearing a 30-pound rum barrel.
“It’s really heavy,” Jet admitted, strapped into the contraption and feebly making his way around the kitchen. Alton Brown agreed that this was indeed a doozy of a sabotage; as he told Jet, “Of all the things I wouldn’t want, wearing that barrel … that’s physically grueling.” But when Jet told him just how “quite uncomfortable” this challenge was,” Alton was quick to remind him that such is the nature of the Cutthroat beast. “Yeah, it’s quite uncomfortable,” said Alton. “That’s why we do these things.”
Much like spices, herbs are easy ways to add bold punches of flavor to dishes without much effort. While dried herbs can handle the long cooking times of slow-simmering sauces, like marinara or cacciatore, fresh herbs are delicate, so it’s often best to hold those until just before serving; otherwise they may darken in color. On this morning’s brand-new episode of The Kitchen, the cast took advantage of the warmer springtime weather to shed a light on what it takes to grow fresh herbs at home in a simple-to-maintain kitchen garden. When it comes to fragrant picks like parsley and cilantro, Jeff Mauro puts those beauties to work in a chimichurri, which he uses to dress up a classic hanger steak.
FN Dish wants to know — whether you prefer fresh herbs grown at home or just pick up jars of the dried stuff from the supermarket — which variety of herb is your all-time favorite. Do you prefer the citrus-based scent of thyme or the woodsy smell of rosemary? Are you a fan of the floral flavors of fresh lavender, or is basil your best bet? Cast your vote in the poll below.