All Posts In Shows

What to Watch: The Ultimate Game-Day Snacks and the Finale of Triple G’s Triple D Tournament

by in Shows, January 27th, 2017

The Kitchen
Super Bowl Sunday is just around the corner, and this weekend Ree Drummond, Giada De Laurentiis and some more of your favorite Food Network chefs are sharing some of their best crowd-pleasing, game-day recipes. It all starts Saturday morning when Ree whips up her pull-apart Pizza Rolls and Taco Quesadillas. Then, Trisha Yearwood is hosting a halftime themed party, serving sliders, dip and some fruity gelatin shots. After that, join the co-hosts of The Kitchen as they make three massive submarine sandwiches.

On Sunday morning, the co-hosts of Kitchen Sink are mashing up classic appetizers, making Loaded Baked Potato Tots and Stuffed Onion Rings. Then, Giada makes gourmet game-day food like her Spicy Calabrian Shrimp and Three-Way Tie Sandwich.

On Sunday night, head over to Flavortown for the finale of Triple-G’s Triple-D tournament where one lucky chef will take the champion title, and then tune in to Worst Cooks where the recruits will have their culinary prowess tested in a game-day edition of Family Food.

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Playing with Pasta — Chopped After Hours

by in Shows, January 24th, 2017


Dealing with regular basket ingredients is a feat in itself on Chopped, but working with themed baskets, like in the recent noodles episode, is pretty tough, especially when fresh pasta dough is an ingredient. The question is: Do you make pasta with it, or do you do something else? And will that something else be perceived as a cop-out decision? That’s exactly what went down when the judges took a stab at it.

In this episode of Chopped After Hours, Marcus Samuelsson, Amanda Freitag and Scott Conant cook with the entree basket ingredients. With sausage and meatballs, chayote squash, tomato sorbet and pasta dough, they make a variety of dishes, although only two of the judges use the pasta in its intended way. The running joke of the episode is that Scott made the pasta himself. “I was up this morning very early making pasta dough with my hands,” says Scott, beckoning the others to look at his overworked fingers, which leads to a conversation about Scott’s chest hair. But let’s get back to the cooking. “Thirty minutes to determine,” says Ted Allen, “who’s the best chef in the room?” The chefs happily take up the challenge, but Scott has to have the last words: “I’m already halfway there with my pasta.”

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Transform Tonight’s Dinner Leftovers Into Tomorrow’s Breakfast and Lunch

by in Recipes, Shows, January 21st, 2017

Slow-Cooker Corned Beef and CabbageIf your 2017 resolutions involve bettering your bottom line, this morning’s all-new episode of The Kitchen was for you. Money-saving tricks were the name of the game, as the co-hosts introduced not only good-to-know ideas for repurposing often-discarded food scraps, but also top tips for stretching leftovers. After Jeff Mauro put a hefty corned beef to work as the star of his slow-cooker supper, Geoffrey Zakarian and Katie Lee stepped in to bring the remnants of that meal — the meat and the veggies — to life in breakfast and lunch. Read on below to get all three recipes, then check out more of their low-cost, big-flavor plates right here.

Dinner: Slow-Cooker Corned Beef and Cabbage
Who says you can eat corned beef on St. Paddy’s Day alone? Jeff turns it into the centerpiece of his anytime dinner (pictured above), letting the slow cooker do the work of infusing the beef with flavor and turning out moist, tender results. The secret to Jeff’s recipe is a sachet; this cheesecloth baggie is full of such bold ingredients as coriander seeds, mustard seeds and garlic cloves, and as the meat, carrots, potatoes and cabbage simmer, they absorb those craveable tastes.

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What to Watch: Money Saving Menus and a Fishy Challenge on Worst Cooks

by in Shows, January 20th, 2017

Kitchen Sink

This weekend on Food Network, your favorite chefs are sharing tips for stretching ingredients and stretching your dollar. Saturday morning, Ree Drummond is making four different dishes using random cuts of beef, Trisha Yearwood is teaching her nephews some budget-friendly dishes, and the co-hosts on the kitchen are sharing recipes that can be used for breakfast, lunch and even dinner.

On Sunday morning, Tregaye Fraser is joined by Spike Mendelsohn on Kitchen Sink, and they share two recipes for five-ingredient pasta dishes. Then, Giada De Laurentiis is whipping up a menu for a last minute dinner party, and the dishes include Smokey Arugula and Apple Salad Focaccia with Clementine and Fennel and Frozen-Fruit Sparkling Water.

On Sunday night, it’s Part 4 of the Triple D tournament on Triple D, and the chefs are challenged with making a deluxe dinner on a menial budget. Then, on Worst Cooks, the recruits are forced to get over their fear of fish as they fillet and prepare a seafood feast.

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5-Ingredient Pasta from Kitchen Sink

by in Recipes, Shows, January 18th, 2017

5-Ingredient Pasta

Chatting with Spike Mendelsohn, a Co-Host on Kitchen Sink

by in Food Network Chef, Shows, January 16th, 2017

Chatting with Spike Mendelsohn, a Co-Host on Kitchen SinkThough Spike Mendelsohn calls Washington, D.C., home, chances are good that fans from coast to coast know him and his many restaurants. He and his family run multiple restaurant concepts, including Good Stuff Eatery, which specializes in juicy, satisfying, craveworthy burgers. But as Spike explained when we caught up with him on the set of Kitchen Sink, his culinary chops go well beyond the burger. “I’m a little bit all over the place,” he said, noting his experience with pizza, fine-dining and international cuisines alike. Read on below to hear more from Spike and get his take on what’s ahead on Kitchen Sink.

What can fans expect to see from you on Kitchen Sink? What will you be bringing to the party?
Spike Mendelsohn: I’m going to bring a lot of experience to the party. I’ve been cooking in the business for years, since I was a little kid, so I’ve done pretty much anything in the business. If they need me to washes on the Kitchen Sink, which it sounds like they might need me, I’ll be the perfect candidate for that. I’m just going to bring my fun and my experiences, and a lot of my experiences are travels and different cultures and cuisines and fun.

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3 Ways to Get Your Poaching On

by in How-to, Recipes, Shows, January 14th, 2017

Poached EggsIf you’ve ever enjoyed a plate of eggs Benedict for brunch, you know the rich decadence of poached eggs. To poach something is to cook it in liquid, and those poached eggs nestled atop a bed of Canadian ham and an English muffin bottom were gently simmered in hot water. Though poaching an egg requires a bit more finesse than does, say, scrambling one, the process is simple nonetheless — as is the technique of poaching just about anything else. On this morning’s all-new episode of The Kitchen, the co-hosts shared tips for poaching eggs, plus salmon and pear. Read on below to get the recipes.

How to Make Poached Eggs
Let’s start with breakfast so you can make your own eggs Benedict. In addition to the eggs, you’ll need just one ingredient: vinegar, which helps to keep the whites intact and surrounding the yolks, instead of running in the water. It’s a good idea to crack the eggs into bowls before dropping them in the vinegar-laced water; in case the yolks break, you’ll be able to rescue them beforehand.

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What to Watch: The Premiere of Kitchen Sink and International Flavor on Worst Cooks in America

by in Shows, January 13th, 2017

Kitchen Sink
Stay out of the winter weather this weekend and tune in to your favorite Food Network chefs as they share some warming comfort food recipes. On Saturday morning, Ree Drummond’s making Fajita Nachos and Slow-Cooker White Chicken Chili, Trisha Yearwood is making Chicken Spinach Lasagna for the Nashville Predators ice hockey team, and on The Kitchen, the co-hosts are sharing tips for how to make classic recipes like a professional chef.

On Sunday morning, it’s the season premiere of Kitchen Sink, and Food Network Star winner Tregaye Fraser joins Jeff Mauro in the kitchen to make some next-level nachos. Then, Giada De Laurentiis is throwing a cocktail party and serving Crab Crostini with Lemon and Herbs, Candied Prosciutto and Roasted-Carrot Hummus.

Then on Triple- G, four more chefs are competing for a spot in the DDD Tournament finale, and they must make hot sandwiches without a key ingredient. Then, on Worst Cooks, it’s all about flavor, as the recruits must make a dish using ingredients from a foreign country.

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Caption It: Guy Fieri’s Guide to Sandwich Annihilation

by in Shows, January 12th, 2017

Guy's Grocery Games
There’s an age-old debate over whether a hot dog is a sandwich, and while we may never have a definitive answer, there’s one sandwich debate we can settle right here: What’s the best way to eat a sandwich? This Sunday, it’s Part 3 of the Guy’s Grocery Games Triple D tournament, and this week the competition kicks off with a sandwich showdown with four chefs each making take on a hot sandwich, but there’s just one hiccup: no bread! With no classic carb choices in Flavortown, the chefs have to come up with creative ways to stack their sandwiches, but what’s the best way for the judges to eat them?

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Winging It in the Kitchen — Chopped After Hours

by in Shows, January 10th, 2017


On Chopped, competitors are expected to create transformative dishes out of the mystery basket ingredients, but, if you really think about it, much of that creativity must include some winging it. That’s exactly what Scott Conant, Marc Murphy and Geoffrey Zakarian do in this episode of After Hours, cooking terrific meals on the fly all while having a lot of fun — including a prank at Scott’s expense. Using the entree basket from the Whiskey and Wings episode, they have to cook with turkey wings; a caddy of hot sauces; carrots, celery and blue cheese; and quinoa whiskey. But first they need a celebratory shot to start things off.

“Let’s wing it,” announces Geoffrey as the guys take shots of the whiskey. “Did that put hair on your chest?” Marc asks Scott after seeing him throw back the entire shot. “Too late for that,” says Scott. “Thirty minutes to drink as much whiskey as possible and perhaps make some dishes while you’re at it,” Ted announces as the clock starts the 30-minute round.

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