by Maria Russo in Shows, May 6th, 2015
by Joseph Erdos in Shows, May 5th, 2015
You know those foods that are simply so sinful that it seems best to eat them in private, those near-taboo plates that are just so next-level decadent that you can hardly talk about them with your friends? Those deeply comforting dishes may be some of the best-kept secrets in the food world, but on the all-new upcoming series Guilty Pleasures, your favorite Food Network chefs will reveal where they go for over-the-top creations.
Beginning Monday, May 25 at 10|9c, Rachael Ray, Bobby Flay, Alex Guarnaschelli, Anne Burrell, Curtis Stone and others will come together week after week to take fans on a cross-country adventure, showing off their picks of all things especially meaty, cheesy, ooey-gooey and downright decadent. From a 24-layer chocolate cake to a bacon-spiked cheeseburger and a filet mignon with fried oysters, the stars will break down the ins and outs of each swoonworthy item and reveal where you can go to try them all. Plus, the chefs responsible for making these memorable indulgences will describe their now-infamous creations.
by Duff Goldman in Shows, May 4th, 2015
Celebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 2 Anne Burrell, Dale Talde, Hung Huynh and Mary Sue Milliken brought their best game to the competition, but in the end it all came down to the one who best dealt with the baskets. FN Dish has the exclusive interview with the Part 2 winner.
Read the interview with the winner
by FN Dish Editor in Shows, May 4th, 2015
Spring is definitely here, and while most of us are settling into baseball season, going on picnics or starting that gauntlet that exists between spring break and summer vacation, the remaining seven bakers on Spring Baking Championship are back in the kitchen and getting ready to bake some honey sweetness. It’s always interesting to see how the bakers react in week 2. One of their fellow bakers has been eliminated and now it is very real. You can be asked to walk the plank at any moment, but that $50,000 is that much closer to being yours. The level of competition just got steeper.
by Maria Russo in Shows, May 3rd, 2015
Chopped fans, starting today (through May 18) you have the chance to vote for the finalist’s dish you’d like to win Round 2 of the Chopped at Home Challenge. The winner will earn the opportunity to compete in the Chopped kitchen at Food Network headquarters for a chance to win $10,000, just like a real Chopped champion.
Get the details on how to vote, how the challenge works and how you can enter upcoming rounds.
by Rosanna Talarico in Shows, May 1st, 2015
From climbing atop an oversize highchair to donning the now-infamous blueberry suit, Jet Tila will stop at nothing to prove his Cutthroat Kitchen allegiance and attempt to understand what chefs had to endure in the throes of sabotage. On tonight’s all-new After-Show, Jet, alongside Alton Brown, took his devotion one step further by trying his hand at a particularly sweet sabotage as they reflected on the challenges to befall the Evilicious tournament chefs.
The name of the game was doughnuts in Round 3, and in true diabolical fashion, Alton auctioned off a timesuck that forced one competitor to use only his mouth to free a row of doughnuts suspended from strings. Upon learning of this sabotage and seeing it for himself, Jet could do little other than laugh in sheer disbelief, though Alton was quick to challenge him to an impromptu attempt. “I’ll meet you in the middle,” Alton told him. And Jet admitted, “This sucks,” after just a few seconds of grabbing at the first doughnut. “I can’t do this!” he joked, later taking a light-hearted approach to the game, while Alton used all of his determination to power through the task at hand.
by Maria Russo in Shows, April 29th, 2015
Start building your Cinco de Mayo menu this weekend with Mexican-inspired recipes and spicy dishes from Food Network. On Saturday morning, The Pioneer Woman is cooking up a Tex-Mex feast featuring a layered Mexican Salad, Taco Potatoes, Green Chile Chicken and Key Lime Pie. Next, Trisha Yearwood is bringing on the heat with her Penne with Spicy Sausage Sauce on a new Trisha’s Southern Kitchen. Then, on The Kitchen, the chefs are giving you the lowdown on three spicy ingredients you could use in everyday cooking and teaching a lesson on the differences between Tex-Mex and Mexican tacos. Also, special guest Marc Murphy will be serving a juicy and spicy skirt steak.
On Sunday morning, watch Giada at Home for a variety of savory 15-minute pasta recipes that are perfect for weeknight dinners. Then, don’t miss the spicy food lineups on Southern at Heart and Farmhouse Rules for flavorful recipes like Damaris Phillips’ Enchalasagna and Nancy Fuller’s famous Spicy Three-Meat Chili, Jalapeno Cornbread and a Fiery Triple Chocolate Cream Pie. In the evening, starting at 8|7c, tune in for action-packed competition and a whole lot of laughs on new episodes of Guy’s Grocery Games, Spring Baking Championship and Cutthroat Kitchen.
by Joseph Erdos in Shows, April 28th, 2015
When Robert Irvine arrived at Gigi’s Music Cafe in Sunrise, Fla., he found a restaurant suffering from not just one culinary or staff issue, but a host of problems that had come to plague this three-year-old eatery. Owner Gigi Brown was struggling to recognize the dire situation her business was in, while her daughter Semone Brown-Mobley, who manages the restaurant, was forced to contend with the consequences of her mother’s decisions. They looked to Robert to streamline their financials and improve the scope of service, but perhaps most important was their need for an overhauled menu, as Gigi’s had relied heavily on the microwave. In true Irvine fashion, Robert and his Restaurant: Impossible team accepted this mission with gusto, working with Gigi and Semone both on land and at sea to give them the second chance they deserved. Read on below to hear from Semone to find out how Gigi’s is faring today.
“Sales have went up 40 percent in this last month,” Semone says, adding that in terms of her and her mother’s responsibilities at Gigi’s, “Me and my mother still have the same roles. She is helping more with the books and payroll. I still maintain the staff.”
by Duff Goldman in Shows, April 27th, 2015
Celebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 1 Art Smith, Brian Malarkey, Eric Greenspan and Madison Cowan brought their best game to the competition, but in the end it all came down to the one who dealt best with the baskets. FN Dish has the exclusive interview with the Part 1 winner.
Read the interview with the winner
by Maria Russo in Shows, April 26th, 2015
Hey, baking fans! It’s spring and it’s time to … bake? Yeah, that’s what I said too! I bake all year long and mark my calendar by the treats that are coming out of my oven. I know it’s time to start buying presents when I have baked the last pecan pie for Thanksgiving. I know it’s Super Bowl time when I bake my brother’s birthday cake. Spring, though, I had to think about. It’s not as obvious as Thanksgiving or Christmas or Hanukkah. But as I prepared for Spring Baking Championship, I started seeing some really familiar desserts, and that got my wheels turning.
Chiffon cake, buckle, lemon anything, rhubarb, trifle, pavlova — all these desserts are the pastry chef’s expression of baking in the spring. They are all light, with delicate textures and fruity flavors that are perfect for shrugging off that winter coat and getting ready to be outside a lot more. These were the challenges that the bakers faced in creating these sweets, and Lorraine Pascale, Nancy Fuller and I we were super excited to be tasting flavors and textures that we ourselves were gearing up to use.
By now Cutthroat Kitchen superfans know that when it comes to evaluating the plates before them, judges assess just three elements of the offering: its taste, its presentation and whether or not it reminds them of the challenge dish at hand. While that indeed seems simple enough, Alton Brown and Jet Tila discussed a common mistake chefs make when facing off in battle: muddling their dishes with non-essential components.
During tonight’s installment of the After-Show, the two looked back on Heat 2 of the Cutthroat Kitchen: Evilicious tournament and a sabotage that introduced what Alton deemed to be “a distraction” to chefs’ dishes. The sabotage at hand afforded one chef sole control over the ingredients needed to make chicken-fried steak and another chef control over the required tools. It was up to them to share both sets of items, considering what they wanted to keep for themselves and what they’d be willing to part with. As for the cornmeal Jet found within the ingredient basket, Alton explained, “That’s a distraction, ’cause what it says is ‘Hey, make a side.'” Jet agreed, adding that the distinction between what’s required of the test at hand and what isn’t is a key to success in this contest. “That is a huge tip,” Jet noted. “Make the challenge and don’t go crazy.”