Last night Chopped Grill Masters continued with Part 2 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win the grand champion title. In this second part, four fierce competitors took up the challenge, but in each round one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.
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Remember what happened last summer when Alton Brown sent away a batch of chefs for the first-ever Camp Cutthroat tournament? The bears, the fire pits, the obstacle course — it was an indeed an evilicious time for everyone. But after five weeks in the wilderness, one chef ultimately managed to prove her outdoor survival skills and reign supreme over sabotage with an impressive camp victory. This summer, however, competitors won’t be getting away so easily.
On Camp Cutthroat 2: Alton’s Revenge, premiering Wednesday, Aug. 24 at 10|9c, the host will unveil an even more diabolical five-week itinerary intended to challenge sabotage-savvy chefs in ways they could never have imagined. Not only will Alton unveil familiar camp challenges (prepare now for Bob the Bear sightings), but he’s also planning some never-before-seen surprises. Think chilly swims, unforgiving sand, sharp tools and wild animals — all designed to guarantee anything but a pleasant stay at his evilicious sleepaway camp. If chefs want to leave singing “Kumbaya” and avoid fireside chants of misery, they must be prepared to outlast the fiercest creatures in the woods — and on Alton’s sabotage agenda.
It’s July. It’s steamy. You’re likely sweating. And yet tonight’s dinner still has to be made. Instead of cranking on the stove and making your kitchen and home only more sweltering, skip the range altogether and opt for a stove-free supper. On this morning’s all-new episode of The Kitchen, the co-hosts showed off new ways to enjoy a Stove-Free Summer, including one machine that will save the day come dinnertime: the slow cooker. Thanks to this do-the-work-for-you device, you can set and forget many of the same items you’d otherwise watch over on the stove. And best of all, it doesn’t heat up your kitchen. Check out two ways to prep mussels right in the slow cooker for simple weeknight cooking.
We all know Ted Allen as the stern host of Chopped, and now Chopped Junior, and as a veritable wealth of culinary knowledge. But there’s another side to the man. Did you know he likes gardening in his spare time or that he’s big into rock music? Find out more about the host behind the scenes and at home.
1. “Ironically, when you consider where I work, I’m very much a slow-food guy. … I don’t even want to cook food that’s fast. I like to watch flavor develop. I spend hours in the kitchen any chance I get.”
Stay in this weekend as your favorite Food Network stars cook up their favorite stay-at-home meals. First up, Ree Drummond bought chicken in bulk and is showing you three different ways to prepare it, including Broccoli, Chicken Pie and Chicken Kale Caesar Salad. Next, the hosts of The Kitchen are keeping it cool and cooking stove-free with recipes like Mojito and Microwave Asparagus and Slow-Cooker Thai Mussels. After, Valerie Bertinelli’s spending the day home alone, and she’s cooking up Smoky Cheddar Cheese Crackers and Roasted Artichoke Hearts Provencal from her pantry staples. Last, Patricia Heaton is bringing the taste of Spain to her kitchen as she puts together tasty tapas treats like Puff Pastry-Wrapped Chorizo and a refreshing white sangria.
Then on Sunday, four young, up-and-coming chefs go head-to-head for a chance to win $20,000 on Guy’s Grocery Games. Next, the finalists on Food Network Star will have to whip up a five-course meal consisting of indulgent guilty-pleasure favorites. After that, Geoffrey Zakarian is back with an all-new season of Cooks vs. Cons, where heavyweight chefs battle it out with amateur cooks in two delicious challenges.
By Angela Carlos
Summer has officially arrived on the Chopped Junior set. This week contestants unpacked their summer-themed baskets filled with fresh eggplant, watermelon gelatin and beach-ball cake pops. The challenge, as always, was how to make something tasty out of so many incongruent items.
With a statement as bold as that from Alton Brown, you’re likely expecting the challenge in question to be shocks of electricity, a cage-fighting match or a contraption that would (nearly) paralyze the chefs, right? We’re happy to report that none of those sabotages made an appearance during tonight’s all-new special judges’ episode of Cutthroat Kitchen. Instead, what Alton deemed to be “my finest sabotage of all time” was nothing more than a makeshift stool in a dingy, dimly lit “holding area,” where one judge had to sit. How bad could that be? Well, it turns out that it was bad enough to ultimately doom Simon Majumdar and just about guarantee Antonia Lofaso‘s win in Round 3.
Last night Chopped headed to Napa for Season 3 of Chopped Grill Masters, the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win big. In this first part, four fierce competitors took up the challenge, but in each round, one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.
On its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent. The co-hosts of The Kitchen showed off three must-try takes on sundae sauces on this morning’s brand-new episode. Read on below to get a trio of ideas from Katie Lee, Marcela Valladolid and Jeff Mauro.
What to Watch: Summertime Parties on The Kitchen and Big-Time Barbecue on Diners, Drive-Ins and Divesby Nora Horvath in Shows, July 1st, 2016
It’s red, white and barbecue this weekend on Food Network as all your favorite stars gear up for July 4th. Kick things off with Ree Drummond as she whips up 16-minute meals that are perfect for hot days, including Pasta with Pesto and Peas and juicy Mediterranean chicken skewers. Then, head down to the Hudson Valley as Nancy Fuller puts on a party for her friends, complete with summertime favorites like Corn Dog Bites and a Fresh Pasta Salad with Basil Vinaigrette.
Next, the cast of The Kitchen is showing you how to cook up their Independence Day favorites, including Sunny’s Classic Barbecue Chicken and three easy sundae sauces for the best Fourth of July dessert bar. After that, Valerie Bertinelli is throwing a festive girls’ party, complete with a fix-it-yourself catfish taco bar and refreshing watermelon cocktails. Round the morning off with Patricia Heaton as she hosts an all-American backyard barbecue, including Americana staples like Double-Loaded Cheeseburgers and sweet and savory Baked Beans with Apples and Onions.
Then on Sunday, head down to Flavortown Market for a summer-themed episode of Guy’s Grocery Games, where the contestants will have to cook an all-American meal featuring varied items from the store’s star-spangled sample tables. Next, the finalists on Food Network Star will have to team up and throw a festive tiki party, complete with an island-inspired menu. After that, Guy’s digging in at the best barbecue spots in America on Diners, Drive-Ins and Dives.