by Maria Russo in Shows, January 25th, 2015
by Joseph Erdos in Shows, January 23rd, 2015
Cutthroat Kitchen is nothing if not punny, as Alton Brown is notorious for putting literal spins on the challenge dishes, all in an effort to create hilariously diabolical sabotages. When it came time for the competitors to make brownies for dessert on tonight’s all-new big-game episode, he reached for what else but brown bags to auction off as one contestant’s sole mixing and cooking vessel. These everyday bags are surely thin and weak, so would such a mandate be fair to ask of a chef, and is brown-bag baking even possible?
The Cutthroat Kitchen culinary crew set out to answer that very question as they attempted this sabotage before the contest in the latest installment of Testing the Sabotages. After a quick triple-ply maneuver to prevent batter seepage, food stylist Chelsey proclaimed, “Brown-bag brownie. Nailed it,” proving once and for all that brownies can indeed be made in brown bags.
by Catherine McCord in Family, Shows, January 23rd, 2015
Duff Goldman’s new show, premiering Thursday, Jan. 29 at 10:30|9:30c (with a sneak peek Sunday, Jan. 25 at 11|10c), might be the first of its kind: a competition show with no final prize, no money, nothing, nada, zilch, except for the Golden Whisk, the only physical reward. On Duff Till Dawn, it’s not $10,000 or $25,000 on the line; it’s pride. The Golden Whisk, well, it’s just the proverbial icing on the cake. It’s just about as good as any award show statuette, as any of the winning bakers is free to rub it in other bakers’ faces, having earned bragging rights. But at the bottom of it all, “it’s a really fresh take on competition,” Duff said, where everyone gets to show off what they can do.
FN Dish caught up with the artiste extraordinaire, owner of Charm City Cakes and maker of epically awesome cakes, to talk about the concept of the new show, actually competing from dusk till dawn in his bakery and why there is no monetary reward.
What Makes Duff Till Dawn so Unique in Duff’s Opinion
by Rosanna Talarico in Shows, January 23rd, 2015
How often do you put off grocery shopping as long as possible to avoid having to take your kids with you? You can already hear them moaning, groaning and grabbing for every last food that you don’t want to buy. These ideas will have you actually excited to shop as a family, watching your little ones learning as they go, and excited about all the nutritious foods they will be asking to eat throughout the week!
10. Always have a list. Before you leave the house, make a list and stick to it.
9. Ask kids what they want to add to the list and then make them responsible for finding the items in the store.
8. Before you leave the house, take inventory of your kitchen. Assess what you actually use on a regular basis and notice which items sit in your pantry for months on end. Make a mental or literal note to avoid those items while shopping.
Get the remaining ideas
by Maria Russo in Shows, January 22nd, 2015
Plan your big-game menu this weekend with Food Network. Tune in on Saturday for Ree Drummond’s two-way chicken nachos and desserts for game day. On The Kitchen, the chefs are offering countless party planning tips and slow-cooker recipes that will win over your guests. Chef Anne Burrell joins the cast to show off her mouthwatering turkey burgers.
On Sunday, watch Giada De Laurentiis and Daphne Brogdon cook up their special game-day snacks. Don’t forget to tune in at night, because the competitions are starting to heat up. Watch Guy’s Grocery Games, Worst Cooks in America, Cutthroat Kitchen and the special sneak peek of Duff Till Dawn.
by Maria Russo in Shows, January 21st, 2015
It was all about next-level takes on morning meals this week as both Food Network chefs and stars revealed sweet and savory picks like indulgent red velvet waffles and super-stuffed breakfast burritos on the premiere of Best. Breakfast. Ever. Fans, too, spoke up in favor of their most-mouthwatering breakfasts, as readers from coast to coast shared tales of coffee cakes with a view in California and fruity French toast in Atlanta, and showed over-the-top support for a certain spot in Chicago. Read on below for all of the details.
by Joseph Erdos in Shows, January 21st, 2015
No matter how dire the scene may be when Robert Irvine arrives at a business, he’s not one to back away from his mission. Over the course of nearly nine seasons, Robert’s surely been tested with fiery owners, filthy kitchens and family feuds, but through it all, he and his Restaurant: Impossible team have given even the seemingly farthest-gone eateries a second chance at success, all with only $10,000 and 48 hours to work. On tonight’s special episode of Restaurant: Impossible, Robert looked back at some of the most-unforgettable transformations, reliving the process it took to shift owners’ perspectives, as well as their kitchens’ cleanliness and dining rooms’ design, and ultimately revealing the impressive finished updates.
by Joseph Erdos in Shows, January 20th, 2015
On Sunday’s upcoming episode of Worst Cooks in America, the remaining eight Boot Camp recruits will have to face their fears — of the fryer, that is. Tyler Florence and Anne Burrell have them cook Game Day foods with recipes that all require the use of a deep fryer. But what the recruits don’t admit to at first is that their fears go way beyond just the fryer: One has an actual phobia when it comes to condiments, and the other gets queasy at the sight of fish.
by Joseph Erdos in Shows, January 19th, 2015
For the Chopped
judges, there is no such thing as too bizarre a basket. They’re willing and able to take on even the weirdest one of all. And the entree round from tonight’s Chopped episode was pretty odd, to say the least, containing goat heads, flaming shiso, blue foot mushrooms and kholodets. Judges Chris Santos, Alex Guarnaschelli and Geoffrey Zakarian were excited to get their hands on these ingredients without any aversions — except for maybe Chris, who thinks, of all the ingredients, the kholodets, a Russian jellied meat dish, looks the least appetizing.
Ted Allen wonders if they have any ideas for these unusual ingredients. “I’m quite certain based on history we’re going to come up with three wildly different ideas,” Chris tells Ted about the possibilities that the basket presents. “I think this is a great basket to showcase using ingredients we might not otherwise think are going to become anything,” says Alex. With just 30 minutes on the clock, the judges get right to cooking. “It’s so serious in here,” says Ted. “You guys do know that no one is getting chopped, right?”
by Maria Russo in Shows, January 19th, 2015
In Duff Goldman’s new show, Duff Till Dawn, premiering Thursday, January 29 at 10:30|9:30c, expert bakers and cake artists compete to show off their unique cake-decorating skills for the chance to earn bragging rights — and walk away with the Golden Whisk. But this competition doesn’t take place in just any competition space, nor does it happen during daylight hours: It all goes down in Duff’s Los Angeles bakery Charm City Cakes West and lasts from dusk until dawn.
Here’s your chance to get an exclusive look inside the popular bakery and notorious competition space.
Click here to take the tour
So often in the Cutthroat Kitchen arena, chefs split their focus between the challenge dish and a side dish or two to round out their offerings for the judge, only to find out later that the sides did more harm than good, perhaps detracting from the primary dish or suffering a flaw that the judge cannot ignore. But on tonight’s all-new episode, it turns out that the side dish saved the day for one competitor and ultimately clinched his win.
It was up to judge Simon Majumdar to decide which of two chefs’ granola bars was worthy of the prize, and while Chef Julio’s plate indeed featured a bar, Simon noted of the taste during the After-Show, “It wasn’t the best granola.” That prestige was awarded to Chef John’s dish, as Simon explained, “John’s was really good granola, but it wasn’t a bar.” Therein lies the problem. “The fact that both of them had real problems — one didn’t have a bar and one didn’t have great granola — meant I had to judge the dish as a whole,” Simon said, “and [Chef Julio’s] pineapple dish was really great.” While such a judgment doesn’t happen regularly on Cutthroat, Alton Brown told Simon, “In that case, it was the side item that sealed the victory.”