by Joseph Erdos in Shows, August 23rd, 2016
by Maria Russo in Contests, Shows, August 22nd, 2016
Chopped has returned with a third season of the popular five-part Teen Tournament. In tonight’s first round, four teens entered the prestigious kitchen to try their hands at decoding the mystery baskets. Even with advanced practice, nothing can prepare a chef for the added pressure and time constraints of the competition. And the key to unlocking the ingredients isn’t always obvious from the get-go. The teens took the challenge in stride, bringing their raw talent to battle with the hopes of earning one of four spots in the finale. From that final showdown, only one will emerge victorious as the winner of $25,000.
Get the Exclusive Interview with the Part 1 Winner
by Julia Caroline Smith in Shows, August 22nd, 2016
It was just last month that Tregaye Fraser joined the Food Network family after besting 12 finalists in a game-changing season of Food Network Star. Now the search for Star power is on again, but this time it’s all about the next generation.
Food Network Star Kids premieres tonight at 8|7c with a pintsize competition featuring 10 ambitious young cooks, each with uncanny culinary chops and a too-cute-for-words personality. These finalists must prove to mentors Donal Skehan and Tia Mowry that they have skills in the kitchen and a natural air on camera, if they want to be crowned Food Network’s first-ever Star Kid in just six weeks. And fans watching at home can take home a starry prize just by tuning in.
by Maria Russo in Recipes, Shows, August 20th, 2016
America’s most-talented young cooks are here for the first-ever season of Food Network Star Kids, and we’ve got the sneak peek you’ve been looking for.
by Nora Horvath in Shows, August 19th, 2016
Moist, sweet and ideal for morning treats and after-dinner snacks alike, banana bread is a back-pocket staple that delivers tried-and-true results every time. But when you’ve just about had your fill of the classic version you know and love, and want something a little different, look no further than these transformed banana breads from The Kitchen. On this morning’s new episode, the co-hosts shared two new takes on the traditional banana bread, and both recipes are easy to make and full of craveable flavors.
by Maria Russo in Shows, August 17th, 2016
Get set for a weekend of kid-focused cooking and over-the-top competition on Food Network. On The Pioneer Woman on Saturday, Ree Drummond and her husband are heading out for the evening, so Ree’s prepping dinner for her kids at home. She’ll offer make-your-own Caesar salad kits and deconstructed mixed-berry shortcakes. Then, school’s back in session on The Kitchen, where the hosts will give tips on how to turn kids’ lunchbox foods into crafts, and Justin Warner will demonstrate some easy food-based science projects. Next, two kid chefs from Kids Baking Championship are stopping by Valerie Bertinelli’s house for lunch, where she’s serving up tasty bites like grilled Italian panini and soft pretzels with a chocolate-hazelnut dip.
On Sunday, jet off to Milan with Giada De Laurentiis on Giada in Italy as she reminisces about the life of her grandfather with her great-aunt Raffy as they prepare Raffy’s favorite dish, Ziti Stufati. Later, on Guy’s Grocery Games, chefs from around the world are spicing things up in Flavortown Market as they bring the heat and compete to make the best fiery dish for Guy Fieri and the judges. After that, the contestants on Chopped are competing in a chili cook-off where they’ll have to incorporate the classic American dish into each round. Then, on an all-new Cooks vs. Cons, pros and amateurs will be put to the test in two back-to-back kitchen challenges.
by Food Network Kitchen in Recipes, Shows, August 16th, 2016
Following tonight’s brand-new fried-food episode of Cutthroat Kitchen, the After-Show started innocently enough: Judge Jet Tila had his shopping basket in hand, ready to take on the pantry and gather ingredients to cook. “This always gives me anxiety,” he admitted. And no sooner did the judge voice that admission did he start to experience the all-too-familiar pain of host Alton Brown‘s eviliciousness. First up: the basket. Alton ditched it and instead saddled Jet with a long-billed fish onto which he had to thread his pantry ingredients. From there the situation simply turned more and more diabolical.
“Bring in the giant chicken leg, please,” Alton called out as Jet attempted to start his tempura-fried shrimp. Sure enough, Jet found himself about to cook with one leg inside that oversize chicken leg, but he took it in stride — until Alton gave him yet another sabotage, a chicken wing, of course. “Oh, come on,” Jet proclaimed. “I’m going to cheat,” he added, resorting to using both of his hands to prep, though the competitor wasn’t so lucky in the cooking round. With both hands in motion, Jet managed to prep his shrimp and the corresponding batter, and the situation looked manageable. But then eviliciousness struck again: Enter the churro Bobs. “Call your Bobs off!” Jet pleaded with Alton as two Bobs sandwiched Jet as he attempted to move about the kitchen. Both the judge and the host managed to present fried shrimp, though Alton wasn’t shy about proclaiming which he thought was the strongest. (Spoiler alert: It wasn’t Jet’s shrimp.)
by Joel Raneri in Shows, August 16th, 2016
By Angela Carlos
This week on Guy’s Grocery Games, firefighters from across the country competed for the chance to win up to $20,000. While these cooks haven’t (yet) won any James Beard Awards, they certainly know how to cook for a crowd.
Feeding a station full of firefighters is no easy task. Guy’s games kicked off with a kiddie cart challenge, meaning each contestant’s groceries had to fit into child-sized carts. This spur-of-the-moment change was no problem for the firefighters who are used to adapting to new situations quickly.
Balancing healthy and hearty was a recurring theme for these firehouse cooks. They made burgers with portobello buns, stir-fries with quinoa and lean pork tenderloin to create dishes that married lean proteins with classic comfort foods.
by Joseph Erdos in Shows, August 15th, 2016
This fall it’s time to see which celebrities can take the heat in a professional kitchen on Food Network’s newest series, Star Plates, premiering Tuesday, Sept. 27th at 11/10c. The show will follow six celebrities as each navigates the grueling responsibilities of working as a line cook in his or her favorite chef’s restaurant. Working side-by-side with the chefs, the stars will learn how to make their favorite dishes and must help service a dining room full of hungry, paying customers. The restaurant novices will learn some unusual cooking techniques, make some of the chefs’ signature recipes and take criticism from both the chefs and the customers.
Find out who is on the show.
by Maria Russo in Recipes, Shows, August 13th, 2016
An all-new star-studded cast of recruits joins the new season of Worst Cooks in America: Celebrity Edition, premiering Wednesday, Sept. 14 at 9|8c. Anne and Rachael will lead their teams of disastrous cooks through an intensely challenging Boot Camp. One by one, the stars will be eliminated until there are only two remaining to face off in a restaurant challenge judged blind by noteworthy chefs. In the end, the most-improved cook will walk away with $50,000 for his or her favorite charity, and gain bragging rights for either Anne or Rachael.
Find Out Who’s Competing
Slicing and stacking is well and good, of course, but today’s episode of The Kitchen put the spotlight on wrapping and rolling, showcasing all the ways to deliver bold boosts of flavor in easy-to-eat packages. Both Geoffrey Zakarian and Jeff Mauro delivered new ideas for transforming chicken with the help of a wrap, GZ going the elegant dinner route and Jeff opting for a next-level sandwich. Read on below to get their recipes.
Prosciutto-Wrapped Chicken Breast (pictured above)
Not only does GZ cover his lean chicken breasts in a snug overcoat of prosciutto, but he also packs flavor inside the meat. He carves a pocket in the chicken and fills it with a Mediterranean-inspired mixture of creamy ricotta cheese, sun-dried tomatoes and fragrant sage. After searing the chicken on the stove, Geoffrey moves it to the oven to finish cooking, and what results is a just-crispy-enough exterior of prosciutto and a tender inside featuring juicy chicken and rich, melty ricotta. The finish is all about the lemony butter sauce, laced with sweet shallots and salty capers.