by Simon Majumdar in Shows, February 27th, 2012
by Sara Levine in Community, Shows, February 24th, 2012
This week’s ingredient was certainly not the most unusual to ever appear in Kitchen Stadium, but that doesn’t mean that the task of impressing the judges was any easier for the Iron Chef and the challenger. In fact, such a well-known ingredient can often be tougher than a more exotic one as the chefs will have to be even more creative to avoid producing dishes that everyone has seen before.
Despite its familiarity, it’s well worth having a look at the history of the humble sausage to see where it originated and how it is used in the cuisines of the world.
What is sausage?
By definition, a sausage is made of ground meat, most often pork and beef, that has been mixed with salt, fat, herbs and spices. It is either sold in bulk or encased in tubes made of natural or synthetic materials. This sausage is then either cooked from fresh or cured to preserve the meat to be eaten later.
by Simon Majumdar in Shows, February 20th, 2012
Tonight on an all-new Food Network special, Savoring Harlem, Chef Marcus Samuelsson leads us on a mouth-watering culinary tour of this iconic New York City neighborhood, showcasing the food culture of long-time staples like Sylvia’s as well as his own 18-month-old restaurant, Red Rooster Harlem.
This afternoon, Chef Samuelsson, a Chopped judge, Next Iron Chef competitor and Harlem resident, answered questions from our Facebook fans. In case you missed it, here are some of the highlights: Read more
by Sarah De Heer in Shows, February 20th, 2012
Kitchen Stadium is a surprising place.
When the Iron Chefs face off against their challengers, you are never quite sure what they are going to come up with. In fact, I’m positive, neither are they.
The biggest surprise of all, of course, is the Chairman’s secret ingredient. Some of the foods revealed are very familiar, but many are unusual (some of the judges may say cruel and unusual), and I have heard many a battle-hardened chef whimper when the altar rises to reveal an exotic ingredient that has never graced their chopping boards before.
But that’s what being an Iron Chef is all about, and one thing is for certain: The Chairman’s challenges are not going to get any easier. He is continually searching far and wide for ingredients that will really test the mettle of the Iron Chefs and those who dare to challenge them.
For the upcoming season of Iron Chef America, I am delighted to announce that the good folks at Food Network have asked me if I would put together a series of guides showcasing the delights the Chairman has in store for the contestants.
What is paiche? »
by Victoria Phillips in Shows, February 20th, 2012
The second episode of Worst Cooks in America had the remaining 14 recruits thinking international — that is, making meatballs from Sweden, India, Lebanon, France, Spain, Greece and Morocco. For their demos, the teams watched as Bobby took on a Mexican Meatball With Red Chile Tomato Sauce and Queso Fresco, while Anne took on an Italian meatball called Polpettini.
So what is the difference in these meatballs?
by Sarah De Heer in Shows, February 14th, 2012
Join Next Iron Chef competitor Marcus Samuelsson as he explores the food revolution in Harlem. In this Food Network special, Savoring Harlem showcases the food culture of restaurants like Marcus’ Red Rooster and long-time staples like Sylvia’s. As the neighborhood continues to change and thrive, cuisine from around the world makes Harlem a vibrant food destination. French, Ethiopian, Spanish — there are new restaurants and green markets popping up on every corner.
by Sarah De Heer in Shows, February 13th, 2012
Even though we’re only one episode into the new season of Worst Cooks in America, there’s one contestant in particular that’s caught my eye: Erica Weidner. Playing for Team Bobby, she’s quirky, ready to learn and hilarious.
For the Baseline Skill Challenge, the contestants were asked to cook a dish that would “explain who they were.” Erica, whose family has dubbed her an impractical cook, thinks she’s just resourceful. We saw this come to play when she used scissors to cut up a bell pepper. In the past, she’s also used disposable razors to peel turnips and plyers to remove giblets from a frozen chicken.
This got me thinking: What other gadgets have people used to cook up a dish in the kitchen? Tell us in the comments below. The person with the most unique double-duty gadget technique will be featured in an FN Dish post next week.
by Sara Levine in Shows, February 10th, 2012
On last night’s season premiere of Worst Cooks in America, we were introduced to 16 new “recruits,” each nominated by family and friends for their atrocious cooking skills. They were split into two teams: Team Anne and Team Bobby.
For their first challenge, the teams were tasked to make breakfast: pancakes, bacon and eggs. Their mentors showed them how to make their favorite version of a pancake, plus four basic ways to make eggs: poached, sunny-side up, over-easy and scrambled.
As Bobby is getting his feet wet as a first-timer on this show, he quickly realized that he couldn’t take teaching his team for granted when Vinnie Caligiuri asked him whether cinnamon sticks would melt in maple syrup when heated on the stove.
After tasting all their dishes, it was evident that making pancakes isn’t as easy as it looks. Too heavy, not cooked all the way through and forgetting flour were just some of the mistakes that both Bobby and Anne dealt with.
Have you run into these same problems at home? If you want to make super-fluffy pancakes, Anne says to fold in egg whites.
by Victoria Phillips in Shows, February 6th, 2012
After 14 seasons, hundreds of recipes and dozens of memorable characters (Lactose Man! The Yeasts!), Alton Brown is bidding farewell to Good Eats. The final episode, an homage to dark chocolate, airs tonight at 8pm/7c.
Fans of our beloved food-science geek need not panic — you’ll still see plenty of Alton on Food Network. He’s got a major new role on the upcoming season of Food Network Star, commentates on Iron Chef America and serves as host of The Next Iron Chef. Plus, classic Good Eats episodes will continue to rerun on Food Network and Cooking Channel.
To celebrate Alton’s many years of (exceptionally) Good Eats, we’ve rounded up his 10 most popular recipes from the show. His top recipe, Good Eats Roast Turkey, is the #1 recipe on FoodNetwork.com with a whopping 3,905 five-star reviews and counting. It has graced thousands of your Thanksgiving tables since 1999, and we’re guessing many of you also made #8 or #9 (or both!) for last Sunday’s big game.
Alton’s 10 most popular recipes from the show »
by Simon Majumdar in Shows, January 29th, 2012
Grammy-winning country singer and best-selling cookbook author Trisha Yearwood is bringing her family-inspired recipes and Southern hospitality to Food Network this spring. Although the six-episode daytime series is still untitled, the author of “Georgia Cooking in an Oklahoma Kitchen” and “Home Cooking with Trisha Yearwood” will invite viewers into her kitchen for her favorite meals and beloved family stories starting April 14.
Each episode is themed to showcase Trisha’s down-home recipes with her friends and family. Sit in on Sunday supper or watch as she plans a family reunion barbecue in Nashville.
Tell us: Will you watch Trisha’s new series?
Tune in: Premieres Saturday, April 14 at 10:30 am Eastern/ 9:30 am Central
As a very recent immigrant to the United States, I have to hold my hand up and say that most American sports remain a complete mystery to me. Until recently, I thought the term “all net” referred to fishing and that a “power play” was something you found at a Van Halen concert. But, even in my ignorance, I still knew all about the Super Bowl, one of the greatest sport events on earth.
So, when Food Network got in touch and asked me if I would like to judge a very special Iron Chef America episode to air just before Super Bowl XLVI, I jumped at the chance. When I found out it was going to be filmed in Hawaii, I was even more determined to take part and, when I was told that my fellow judges were going to be the irrepressible Sunny Anderson and the current Miss Hawaii, Brandie Cazimero, I almost offered to pay for my own ticket. Almost.
What made it more exciting for everyone involved was that this episode was also going to have a very, very special audience selected from the extraordinary men and women of the United States armed forces. It made all of us even more determined to put on a great show, particularly Sunny, who is a veteran of the United States Air Force.