In a five-week showdown, eight renowned chefs will face the most-intense challenges that anyone has ever seen on Triple G. Premiering Sunday, Aug. 28 at 8|7c, Guy’s Superstar Grocery Games takes the smart shopping and the competitive cooking to new heights. In this competition, the games aren’t just the run-of-the-mill kind. When the caliber of chefs is so high, and the stakes this big, the challenges take on a new level of difficulty. Alex Guarnaschelli, Richard Blais, Jet Tila, Maneet Chauhan, Marc Murphy, Eric Greenspan, Damaris Phillips and Justin Warner enter the competition ready for what’s to come — or so they think. When Guy’s the gameskeeper, there’s no telling what drama might befall the chefs. They’ll have to strap themselves in for a ride on Guy’s roller coaster.
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Well, we’ve reached a new dawn in the land of Cutthroat Kitchen. On tonight’s special-edition superhero installment of Alton’s After-Show, host Alton Brown and judge Antonia Lofaso abandoned their earthly bodies and became Fry-der Man and Super Judge, respectively. For Alton, his impersonation involved none other than a jetpack-like backpack of oversize french fries, as well as a mask and hand made out of fry baskets; Antonia found herself flying (that is, hanging) in the air parallel to the floor, at the mercy of what Alton called “the four winds,” aka the Bobs. “It’s not my fault. I’m not in charge of them,” Alton explained to Antonia as she attempted to comprehend the predicament in which she found herself.
For this After-Show challenge, both Fry-der Man and Super Judge were tasked with putting their superhero spins on a classic hero sandwich, a simple task to be sure — or so it seemed. “I can’t even reach my olive oil,” Antonia declared at the outset, stretching her arms from the sling in an attempt to grab the bottle. Meanwhile, Alton was dealing with a struggle of his own. Thanks to the fry basket he was forced to carry in one hand, his chopping abilities were severely lacking, so much so that he resorted to simply smashing a lead of lettuce and a few olives for his sandwich. “That is unnecessary,” Antonia noted of the whacking going down on the station beside her. Both managed to put forth sandwiches, but ultimately only Antonia was able to experience the magic of superhero flight as the Bobs swept her around the kitchen to pick up plates.
By Angela Carlos
This week on Guy’s Grocery Games, things got cheesy while the chefs competed for the chance to shop for $20,000 in Guy Fieri’s Flavortown Market. In each of the three games, cheese was the focus. The chefs demonstrated their expertise in working with this ingredient by incorporating triple-cream cheese into ice cream bases and using shredded Gouda for a crunchy frico. In the first game, the chefs added everything from pungent blue cheese to classic cheddar into ooey-gooey comfort food dishes.
Not surprisingly, more than one contestant chose to go the macaroni-and-cheese route in Game 1. Here in Food Network Kitchen, we took note of their triumphs and shortcomings in attempting to produce the ultimate macaroni and cheese for the judges. With some tips from the show, as well as a few of our own, we’ve put together a checklist for making the ideal bowl of rich, molten cheese with macaroni.
I don’t know about you, but I don’t get the hype about cooking outside in the summer. It’s hot outside. That officially makes it the last place I want to be, except if the other choice is in front of a flaming grill. No, sir. When the weather heats up, I say, take it inside and let the sweet AC work its magic. That brings me to another appliance I have all kinds of love for: my oven. These are my favorite ways to enjoy all those fresh summer vegetables without sweating it out in the process. And if your oven tends to heat your house up? Roast up one of these dishes in the morning, before the sun has a chance to sizzle — that way your home will be cooler come dinnertime.
Leave it to Ina Garten to elevate simple zucchini to a decadent dish. With 364 reviews and a 5-star rating (not to mention the promise of fresh breadcrumbs and all that melted Gruyère), this one’s officially on my summer food bucket list.
Let’s be honest. Chicken noodle, broccoli-cheddar and minestrone are all well and good soups, but when it’s roughly 100 degrees outside, the last thing you want to do is cozy up to a bowl of piping-hot liquid, right? But what about chilled soup? It’s just as light and satisfying as its steamy counterparts, but you can enjoy it without all of that … steam. On this morning’s new Chill Out episode of The Kitchen, Jeff Mauro and Katie Lee showed two ways to indulge your craving for soup without sweating it out in the kitchen. The secret lies in their simple recipes for cold soups, both easy to make and full of summertime flavors.
First up, Ree Drummond’s boys are out boxing, so she’s cooking them a knockout dinner of Italian Sloppy Joes with garlic toast for when they get home. Then on The Kitchen, the hosts are looking for creative ways to beat the sweltering August heat. They’ve got tips for elevating your iced coffee, a recipe for chilly Sweet Corn Summer Gazpacho and Frozen Blueberry Daiquiris to top it all off. After that, Valerie Bertinelli’s son, Wolfie, is home to celebrate his birthday. She’s whipping up a spread of all his favorite dishes, and she is surprising him with his favorite Vanilla Cake with Vanilla Cream Cheese Frosting. Next, Patricia Heaton is throwing a pampering party with healthy picks, including citrus chicken lettuce cups and Avocado Hummus.
Then on Sunday, jet off to Florence, Italy, with Giada De Laurentiis as she reminisces about her grandmother, a stunning Italian beauty-turned-movie star known as Nonna Luna. Giada’s cooking some of grandmother’s favorite dishes, including Bitter Rice and White Chocolate Orzo Pudding. Up next, it’s the cheesiest episode of Guy’s Grocery Games ever, complete with cheesy dishes and an even cheesier joke counter. After that, Chopped is back with a fried-chicken-themed episode in which the chefs will have to incorporate the salty meat into every dish — even dessert.
Yesterday we brought you an exclusive interview with Donal Skehan, one half of the powerhouse duo that’s set to mentor-judge 10 budding culinary talents on the upcoming premiere of Food Network Star Kids. Today it’s all about Tia Mowry, who knows what it’s like to be on TV as a child and what it takes to command a kitchen as the host of Cooking Channel’s Tia Mowry at Home. Read on below to get her take on what’s ahead on Star Kids and learn more about her own style in the kitchen.
What can fans look forward to seeing when this series premieres?
Tia Mowry: Heart. Number one, there’s a lot of heart in this show. I mean, you are seeing these kids’ dreams come true, but I also think why there’s a lot of heart, you see this show is about inspiration, so definitely a lot of heart. Great laughs [too]. These kids are extremely entertaining, because they’re not filtered. So, whatever comes out of their mouth, comes out of their mouth. Gosh, just lots of fun. I think what I love about this show, it’s creative, it’s very entertaining and it’s inspiring. Also, I think there’s some hard competition. You’re going to really see some excellent cooks in the kitchen with these kids. You’re going to see smart kids
Anne Burrell is no stranger to the Cutthroat Kitchen arena, as she’s both competed on and judged this evilicious competition before. But the sabotages took a particularly diabolical turn for her tonight, when she returned to her post as a guest judge and later got to experience a few of the challenges for herself during the After-Show. No sooner did she take in host Alton Brown’s “custom cat condo” did she feast her eyes on an oversize shoe for shoofly pie. “But that was really nothing,” Alton Brown told her, as he prepared to unleash a far trickier test that she’d ultimately be wearing. He gave Anne what he called “fly vision,” thanks to psychedelic goggles that severely warped her vision. “They make you feel kind of drunk,” Alton added.
With the oddball specs snugly on her head, Anne did her best to prep a cocktail — but the task wasn’t without its challenges. “This is hilarious,” she admitted after knocking over a glass and attempting to feel her way around the prep station to land the tools she needed. Though she managed to fill up the shaker with a few liquors and even slice a grapefruit while under the influence of the googles, the real test came when it was time for her to pour the drink. “Did I make any of that in the glass?” she asked.
Fresh off a game-changing Season 12 of Food Network Star, Tregaye Fraser joined the Food Network family as an on-fleek chef with an uncanny ability to entertain. But that doesn’t mean the search for Star power has ended. In fact, the journey is set to continue this month when Donal Skehan and Tia Mowry team up to discover the next budding culinary talent — a young talent, that is. On Food Network Star Kids, the mentors will ask pintsize cooks to not only strut their kitchen chops but also shine on camera, just as an adult Food Network Star needs to be able to do.
Recently we checked in with Donal to get his take on what it’s like working with kids and the joint culinary-camera challenges he and Tia have in store for the finalists. Check out his exclusive interview below for a preview of the season and learn more about Donal.
Just like Food Network Star proper, this competition is special in that it asks kids to not just cook well but to also present and perform well. Do you think one part is trickier to master than the other?
Donal Skehan: It’s a tricky one because, like, obviously, to be a cook you have to have incredible skills to make people enjoy your food, that’s — I think sometimes I believe it’s something you’re kind of born with. Either you can do it or, I mean, you can learn it, but I think it’s something that you know if you have it in your heart and it’s something that that’s the place that you cook from, I think that’s something really cliché, but it is, and it’s true, though. And I do think that side of it is such an important part to have because you can teach most things, but if you don’t kind of have it from the outset, it’s going to be very hard to kind of create. So I think in this competition you do, but as soon as people start cooking you see who’s a natural cook and who’s someone who has learned it as a skill. Both can be very good, but you do see it more out there than ever before.
Tonight Chopped Grill Masters found its Grand Champion! Four chefs who won the preliminary rounds came back for one last battle in the Napa Valley, sweating over hot grills to create the best dishes of their lives. The competition was so close that the judges had to take into account every single detail. Surprisingly, the most-lauded chefs were knocked out in the initial two rounds, leaving an underdog vs. a fine-dining chef. In the final round, both turned out desserts that earned them high marks and applause, but as the rules go, the judges had to consider every round. The one who cooked the best three courses left not only with the Grand Champion title, but also with a whopping $50,000 grand prize. Hear from the Chopped Grill Masters Grand Champion now.