by Nikhita Mahtani in Shows, July 13th, 2014
by Nikhita Mahtani in Shows, July 11th, 2014
While Cutthroat Kitchen
often involves sabotages that take away a contestant’s desired cooking utensils like knives or spatulas, most chefs would agree that the most valuable tool in the kitchen is one’s hands. That’s why this sabotage is especially diabolical: It makes sure that the contestants aren’t allowed to touch their food without using some kind of tool to pick it up. The chef is given a pair of white gloves and isn’t allowed to get them dirty under any cost, which causes major difficulty when trying to assemble a club sandwich, as it involves a plethora of ingredients: Chicken, salt, mayonnaise, lettuce, bacon and more. A lot of foods need to be handled, but is it possible to do so without using your hands?
Click play on the video above to see whether the Food Network culinary team could create a dish with this sabotage.
by Nikhita Mahtani in Recipes, Shows, July 9th, 2014
It’s time to celebrate on Food Network this weekend with recipes for every kind of summer extravaganza.
On Saturday, join Ree Drummond as she prepares a Chinese take-out-themed menu on The Pioneer Woman. Next, Nancy Fuller plans a birthday surprise for Bailey on Farmhouse Rules, and the hosts of The Kitchen are brainstorming recipes for every type of outdoor bash.
On Sunday, Bobby Flay works the grill by creating lighter versions of your favorite summer staples on Barbecue Addiction: Bobby’s Basics, and Guy Fieri makes a lamb treat worth drooling over on Guy’s Big Bite. Then tune in for three hours of all-new competition with episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Nikhita Mahtani in Shows, July 9th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient goat cheese. With its creamy texture and pungent flavor, goat cheese can usually be found crumbled on salads or mixed into spreads to give a salty touch to vegetables and crackers. In this recipe for Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce, the goat cheese gets mixed with Greek Yogurt and olive oil to create a tangy serving sauce, making for a winning summery meal any night of the week.
by Maria Russo in Shows, July 9th, 2014
This August, the competition heats up as Rachael vs. Guy: Kids Cook-Off returns to Food Network. This season promises to be even more explosive than the last, with all-new challenges to really test the ‘kid’-testants’ culinary prowess in the kitchen.
Eight multi-talented young chefs will be divided into two teams — one coached by Rachael and one by Guy — and the kid chefs will have to go through a mini challenge and a main challenge each episode, winning stars based on their recipes and cooking talent. With amazing guest judges, including Alex Guarnaschelli, Jeff Mauro and Robert Irvine, this season is a perfect combination of food and fun.
by Nikhita Mahtani in Shows, July 8th, 2014
From The Next Iron Chef to Iron Chef America, Simon Majumdar is no stranger to a judges’ table, but the difference between the evaluations on those shows and those on Cutthroat Kitchen is that with the latter, he isn’t aware of all that led to the chefs’ finished dishes. Round after evilicious round, Simon and the other judges are introduced to seemingly innocent plates, and they’re unaware of the oddball products and the perhaps inferior utensils and tools used to create them; it’s then up to Simon and the other judges to review chefs’ offerings as simply as the food they are, not as the results of sabotage. FN Dish checked in with Simon recently to chat about his experience judging on Cutthroat Kitchen, plus his memorable dishes from the show and the process of being hidden from the competition.
What are you most looking forward to as Cutthroat Kitchen continues to evolve into more seasons?
Simon Majumdar: Alton’s getting into his stride with it, so I think he loves the fact that it’s getting more and more evil .… There’s a lot more [that’s] elaborate coming up. I mean there are fat suits, there are mini kitchens, there are – I mean it’s getting seriously crazy. I walk out of the studio sometimes to the trailer where they put us and I walk past the challenge producers — the ones who devise all this eviliciousness — and I have no idea what they’re doing. There are carpenters out there, bouncing table-tennis balls, I mean, and it’s basically becoming like Ringling Brothers and Barnum & Bailey Circus, and I think that’s what people love. Because I think people were worried at first; they were like, “It’s not a cooking show, and how can you eat that food?” but the thing is that some of the food is really good.
by Nikhita Mahtani in Shows, July 6th, 2014
On an all-new episode of Diners, Drive-Ins and Dives, Guy is heading to the West Coast for a taste of California. In Culver City, Guy will get the ultimate surprise when Gene Simmons from KISS makes a special appearance. He’ll then continue his trip by visiting Garden Grove, where he’ll discover a family-run Mexican joint serving tamales and traditional beef Chamorro. Guy will also visit the coast of Monterey for a seafood feast fit for a king. Catch this episode on Friday, July 11 at 10|9c. Until then, check out these exclusive behind-the-scenes photos of Guy’s California adventure.
by Maria Russo in Food Network Chef, Shows, July 6th, 2014
On Cutthroat Kitchen
, there is nothing worse than an ingredient swap. Ingredients can make or break a dish, and switching out quality ones for those that are inferior can completely ruin the elevated flavors the competitors are trying to accomplish. In this week’s episode, the contestants have to make biscuits with gravy, so the culinary team was experimenting with an ingredient swap where the butter was replaced by cooking spray. While the team realized that the cooking spray could be gathered and solidified to develop a butter-like consistency, the real test was whether the cooking spray could provide the same taste and texture that butter could in a buttermilk biscuit. The taste of the biscuit alone would determine whether the cooking spray swap would work for the episode.
Click play on the video above to see whether this sabotage was approved or rejected by the Food Network culinary team.
by Nikhita Mahtani in Recipes, Shows, July 2nd, 2014
As one of Bobby Flay’s first-ever special guests on his all-new series Beat Bobby Flay, Michael Symon was tasked with finding a rival that could outcook the host; after all, no one knows Bobby and his cooking style quite like his longtime colleagues. While Bobby and Michael work together, they’re also close friends and have been known to spend time together offscreen. FN Dish recently caught up with Michael on the set of Beat Bobby Flay to learn more about their friendship and to get an insider’s look at what the famed Iron Chef Flay is like off the clock.
Fans know that you and Bobby are great friends. How did your relationship start?
Michael Symon: Originally we met on my first Food Network show — in 1998 — with Wayne Harley Brachman. Wayne was Bobby’s pastry chef for, like, 15 years, so Bobby and I met then, and we’ve been friends ever since.
What are some things about Bobby that viewers might not know or see on TV.
MS: He’s a pretty quiet guy. [There’s] the personality they see on TV of Bobby — he’s very outgoing on television, obviously — but in real life he’s a pretty quiet guy. Pretty to himself, quiet guy. Very thoughtful guy — a great friend.
by Maria Russo in Food Network Chef, Shows, July 1st, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient yellow miso paste. A rich Japanese staple used in marinades and soups, it has a distinctive umami flavor without being too overpowering. In this Grilled Caesar Salad with Yellow Miso (Dressing) recipe, the vegetables are grilled to accentuate the flavor of the miso, and the anchovies are omitted so that the miso really shines. It’s the perfect summer party appetizer or a light lunch.
Just two losses after nearly 10 battles — that winning record could be earned only by Bobby Flay, a famed Iron Chef and the master of the throwdown, who first challenged hopeful chefs to head-to-head competitions on Beat Bobby Flay last year. This summer, Bobby’s bringing his A-game yet again for an all-new season of Beat Bobby Flay (premiering July 31 at 10|9c), and with his reputation on the line, the stakes will be higher than ever. FN Dish caught up with Bobby recently and chatted about what he’s looking forward to in this upcoming batch of face-offs. Read on below for an exclusive interview, and find out Bobby’s most-memorable battles, plus his strategy for securing victory after victory.
What are you most looking forward to in Season 2?
Bobby Flay: Being pushed to the edge. I want it to be really challenging ’cause that’s what keeps my edge going.
What are some of your most-memorable moments from the first season?
BF: When I lost the taco [battle] — that was memorable. One of my favorite dishes I made was the meatloaf with the Korean-style kimchi in it, ’cause I’ve only made meatloaf a couple times in my life, really, and I’m not that big of a meatloaf fan. So when they said meatloaf, I was like, Oh, brother. But it actually turned out to be really tasty.