by Maria Russo in Shows, March 8th, 2015
by Rosanna Talarico in Shows, March 6th, 2015
Omelets may seem easy enough to make — after all, it takes just one, maybe two, ingredients to prepare them. But as judge Antonia Lofaso explained to Alton Brown on the host’s all-new Alton’s After-Show tonight, “maybe people don’t actually know what an actual omelet is,” as several Cutthroat Kitchen competitors presented her with scrambles instead. Ever the master of Good Eats, Alton took this opportunity to demonstrate the ins and outs of proper omelet technique, and along with Antonia, he dished out a quality omelet offering. Read on below for their top 10 tips to mastering winning omelets every time, then click the play button on the video above to watch their culinary lesson unfold.
1. “I like three eggs for an 8-inch pan,” Alton told Antonia, who agreed that’s an ideal amount.
2. It’s best to start with room-temperature eggs so it doesn’t take them as long to warm up, noted Alton.
3. “I don’t want to add my salt too early,” Antonia explained as she whisked her eggs. “I want to get a fluff first.” She told Alton that salt could actually start the cooking process of the egg and thus change its color, so it’s best to wait until just before cooking to stir in salt.
by Maria Russo in Shows, March 1st, 2015
This Saturday on Food Network, join the cast of The Kitchen as they surprise their co-host Marcela Valladolid with a baby shower and share helpful party-hosting tips for all kinds of festivities. On Sunday, Nancy Fuller is traveling back in time to rediscover her family history through her rulebook on Farmhouse Rules. Watch as she shares stories with her grandchildren and cooks up a traditional family dinner starting with a ham souffle, baked beans and French pickles and finishing off with sweet molasses cookies with a marshmallow frosting.
On Sunday night, don’t miss out on all the fun — stay tuned to catch the competition lineup starting with Guy’s Grocery Games at 8|7c. Then, on a new episode of All-Star Academy, the pressure is on for the remaining eight home cooks as they cook to impress their guest judge, Iron Chef Geoffrey Zakarian. And finally, stick around to see what tricks Alton has up his sleeve for the contenders on Cutthroat Kitchen.
by Maria Russo in How-to, Shows, February 28th, 2015
No matter chefs’ culinary skill levels or the amount of time they’ve prepared for competition, nothing can ready them for battle on Cutthroat Kitchen. Combined with the fierce time constraints in any given round, the unruly sabotages doled upon them practically guarantee they must reimagine any preconceived ideas about their dish and simply attempt to finish on time. For many finalists, however, the only way to complete the round is to offer a deconstructed version of their dish, featuring just its parts, which when combined, may make up a whole.
Such a maneuver is risky, as judges — especially seasoned ones like Antonia Lofaso, Jet Tila and Simon Majumdar — can see past a chef’s mention of purposely deconstructing a dish and realize that it’s likely a last-ditch effort to plate his or her food. On tonight’s all-new episode, Chef Jenny was faced with a doozy of a sabotage that landed her in a racecar seat, so her ability to cook quickly was compromised. And much to the judge’s horror, Chef Jenny told Antonia that her lasagna was “deconstructed.” Antonia explained of her reaction to Alton Brown on the host’s After-Show, “I almost can’t take it seriously when they say ‘deconstructed’ to me anymore.” Alton added, “Because nobody actually does it unless they’re in trouble.” Antonia said of Chef Jenny sarcastically, “She’s like, ‘Oh, I really meant to just throw the noodle down the center and put some raw tomato on it with a dollop of ricotta.'” Ultimately the curse of the deconstructed dish struck again: Chef Jenny said goodbye after the lasagna round.
by Rosanna Talarico in Shows, February 27th, 2015
From learning how to hold a knife to remembering how long to cook each shape of pasta, gaining proficiency in the kitchen takes practice, but no matter where you are in your culinary journey, it’s never too late to master the basics. On this morning’s all-new episode of The Kitchen, Geoffrey Zakarian shows off his secret to making a classic mother sauce, and luckily for fans, you don’t have to be an Iron Chef to pull it off successfully. In fact, this béchamel is a cinch to prepare in a hurry, and it shines in this 30-minute Fettuccine Alfredo (pictured above).
FN Dish caught up with the co-hosts between takes of this episode, and the cast told us that when it comes to getting comfortable in the kitchen, it’s best to begin with the simplest, most-tried-and-true dishes — whatever those may be for you and your family’s tastes. Read on below to hear from all five chefs to learn how to get started.
by Joseph Erdos in Shows, February 25th, 2015
Get cooking this weekend with Food Network. First, on Saturday morning, watch The Kitchen for a variety of recipes that are perfect for a cold winter day, from chicken tortellini soup to healthy grain bowls and a maple-and-rum toddy for a warm finish. Then, on Sunday, gather around the bonfire with Nancy Fuller on Farmhouse Rules as she cooks up a comforting meal you don’t want to miss.
On Sunday night, tune in for three hours of competition starting at 8|7c. First, watch chefs rush through the aisles to figure out Guy Fieri’s favorite dish on Guy’s Grocery Games. Then, catch the premiere of All-Star Academy as Bobby Flay, Alex Guarnaschelli, Curtis Stone and Michael Symon each pick two home cooks to guide to victory. Each rookie must compete for a spot on a mentor’s team, but not all of them will make it to the next round. And don’t forget to watch a new episode of Cutthroat Kitchen to see what wild obstacles the chefs must endure as they cook.
by Joseph Erdos in Shows, February 24th, 2015
When it comes to competition shows, everyone’s got an angle, a competitive strategy in hopes of winning. On All-Star Academy, premiering Sunday, Mar. 1 at 9|8c, each of the mentors has his or her own way of approaching the competition. As culinary instructors, they have different methods for teaching the mentees as they lead them through the many difficult cooking challenges, which test the home cooks’ resolve in order to find the single best one in the nation.
FN Dish recently caught up with Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon to find out their competition strategies, how they think they’re going to win and what sets them apart from their fellow mentors — and they didn’t hold back with their answers.
by Joseph Erdos in Recipes, Shows, February 24th, 2015
Late-night cravings can be pretty weird sometimes, especially when it comes to the types of foods eaten in succession, or even all at once. That was exactly the theme of tonight’s Chopped
episode in which the competitors found themselves cooking with mystery baskets full of late-night combinations. And after the episode, the judges — Geoffrey Zakarian, Scott Conant and Maneet Chauhan — face the dessert round in an all-new Chopped After Hours
, cooking with a rice and cheese burrito, chocolate milk, whipped cream and apple pie.
“I hate to admit this, but I love these apple pies,” confesses Scott, for what Ted Allen explains is “not the kind your grandma used to make but the kind you might get at a convenience store.” Geoffrey pokes fun at the comment, saying, “I actually got all these things at the gas station on the way here.” Ted underlines the difficulty they might have working with processed foods. But Geoffrey isn’t fazed, as he explains “that any of these foods will taste better with some alcohol.”
by Duff Goldman in Shows, February 24th, 2015
“Bake your cake and eat it too” was basically what the kids were told by Duff Goldman and Valerie Bertinelli in the finale of Kids Baking Championship. The kids would be making cakes they would want to enjoy at the winner’s party. Interestingly, three of the four remaining young bakers ended up going with lemon cakes to impress Valerie, who happens to love lemon treats. In the end, though, one cake was clearly ahead of the rest, and that cake earned its baker $10,000 in prize money and the title of Kids Baking Champion.
Whether you’re a lover of lemon cakes, too — or any cakes, for that matter — now’s your chance to try your hand at crowd-pleasing celebration cakes at home. We’ve got recipes that appeal to everyone’s taste buds, including chocolate cake, classic yellow cake, red velvet cake, cheesecake, carrot cake and more.
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Man, what a journey, huh? These kids have shown their mettle and really impressed the world with how much they know and understand about baking. I loved the final challenge on Kids Baking Championship, because, yeah, I know a lot about cooking and baking, but cake decorating is kind of my thing. I was so stoked to see what these kids could do, because I know from working with so many kids over the years, kids love to decorate cakes! Well, most kids — Natalie didn’t seem too thrilled about the prospect.
The thing about cakes is that they are a commitment. You have to work on this one thing for a long time, and when you do, there are more things that can go wrong and trip you up. There more ways to fail with a decorated cake than, say, a batch of chocolate chip cookies. The stakes here are real high, this for the win, but even more important, the winner of this challenge got their cake on my website, and I don’t sell just any old cake; I’m looking for a cake that is going to wow my customers.