by Joseph Erdos in Shows, July 8th, 2016
by Nora Horvath in Shows, July 8th, 2016
We all know Ted Allen as the stern host of Chopped, and now Chopped Junior, and as a veritable wealth of culinary knowledge. But there’s another side to the man. Did you know he likes gardening in his spare time or that he’s big into rock music? Find out more about the host behind the scenes and at home.
1. “Ironically, when you consider where I work, I’m very much a slow-food guy. … I don’t even want to cook food that’s fast. I like to watch flavor develop. I spend hours in the kitchen any chance I get.”
by Food Network Kitchen in Recipes, Shows, July 7th, 2016
Stay in this weekend as your favorite Food Network stars cook up their favorite stay-at-home meals. First up, Ree Drummond bought chicken in bulk and is showing you three different ways to prepare it, including Broccoli, Chicken Pie and Chicken Kale Caesar Salad. Next, the hosts of The Kitchen are keeping it cool and cooking stove-free with recipes like Mojito and Microwave Asparagus and Slow-Cooker Thai Mussels. After, Valerie Bertinelli’s spending the day home alone, and she’s cooking up Smoky Cheddar Cheese Crackers and Roasted Artichoke Hearts Provencal from her pantry staples. Last, Patricia Heaton is bringing the taste of Spain to her kitchen as she puts together tasty tapas treats like Puff Pastry-Wrapped Chorizo and a refreshing white sangria.
Then on Sunday, four young, up-and-coming chefs go head-to-head for a chance to win $20,000 on Guy’s Grocery Games. Next, the finalists on Food Network Star will have to whip up a five-course meal consisting of indulgent guilty-pleasure favorites. After that, Geoffrey Zakarian is back with an all-new season of Cooks vs. Cons, where heavyweight chefs battle it out with amateur cooks in two delicious challenges.
by Maria Russo in Shows, July 6th, 2016
By Angela Carlos
Summer has officially arrived on the Chopped Junior set. This week contestants unpacked their summer-themed baskets filled with fresh eggplant, watermelon gelatin and beach-ball cake pops. The challenge, as always, was how to make something tasty out of so many incongruent items.
by Joseph Erdos in Shows, July 6th, 2016
With a statement as bold as that from Alton Brown, you’re likely expecting the challenge in question to be shocks of electricity, a cage-fighting match or a contraption that would (nearly) paralyze the chefs, right? We’re happy to report that none of those sabotages made an appearance during tonight’s all-new special judges’ episode of Cutthroat Kitchen. Instead, what Alton deemed to be “my finest sabotage of all time” was nothing more than a makeshift stool in a dingy, dimly lit “holding area,” where one judge had to sit. How bad could that be? Well, it turns out that it was bad enough to ultimately doom Simon Majumdar and just about guarantee Antonia Lofaso‘s win in Round 3.
by Maria Russo in Recipes, Shows, July 2nd, 2016
Last night Chopped headed to Napa for Season 3 of Chopped Grill Masters, the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win big. In this first part, four fierce competitors took up the challenge, but in each round, one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.
Read the interview with the winner
by Nora Horvath in Shows, July 1st, 2016
On its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent. The co-hosts of The Kitchen showed off three must-try takes on sundae sauces on this morning’s brand-new episode. Read on below to get a trio of ideas from Katie Lee, Marcela Valladolid and Jeff Mauro.
by Food Network Kitchen in Recipes, Shows, June 30th, 2016
It’s red, white and barbecue this weekend on Food Network as all your favorite stars gear up for July 4th. Kick things off with Ree Drummond as she whips up 16-minute meals that are perfect for hot days, including Pasta with Pesto and Peas and juicy Mediterranean chicken skewers. Then, head down to the Hudson Valley as Nancy Fuller puts on a party for her friends, complete with summertime favorites like Corn Dog Bites and a Fresh Pasta Salad with Basil Vinaigrette.
Next, the cast of The Kitchen is showing you how to cook up their Independence Day favorites, including Sunny’s Classic Barbecue Chicken and three easy sundae sauces for the best Fourth of July dessert bar. After that, Valerie Bertinelli is throwing a festive girls’ party, complete with a fix-it-yourself catfish taco bar and refreshing watermelon cocktails. Round the morning off with Patricia Heaton as she hosts an all-American backyard barbecue, including Americana staples like Double-Loaded Cheeseburgers and sweet and savory Baked Beans with Apples and Onions.
Then on Sunday, head down to Flavortown Market for a summer-themed episode of Guy’s Grocery Games, where the contestants will have to cook an all-American meal featuring varied items from the store’s star-spangled sample tables. Next, the finalists on Food Network Star will have to team up and throw a festive tiki party, complete with an island-inspired menu. After that, Guy’s digging in at the best barbecue spots in America on Diners, Drive-Ins and Dives.
by Maria Russo in Shows, June 29th, 2016
By Angela Carlos
On this week’s episode of Chopped Junior, contestants opened their mystery baskets to find a collection of unusual ingredients, including alligator, a century egg and cashew cheese, but for these young cooks, it was the familiar pork cutlet that proved a challenge.
by Maria Russo in Shows, June 28th, 2016
Marc Summers, a first-timer in the Cutthroat Kitchen arena, stopped by tonight to judge the Time Warp Tournament finale, a ’90s-themed extravaganza complete with (a very) up-and-coming boy band and a replica of a Double Dare-style obstacle course. Clad in signature shiny-gold Hammer-style pants, Marc shuffled back and forth and hammered thyme packets into a wall, just like Chef Clay did in Round 2. “And what was the purpose of this again?” the judge asked Alton Brown. According to the host, the purpose was quite simple. “It’s to humiliate whoever’s doing it — and to force them to waste time for about five minutes, when they really could be doing something better,” Alton explained. That’s the beauty of this sabotage and many others; in each and every round, you can be sure they’ll both test the limits of the competitors and deliver on the diabolical hilarity that comes from watching chefs bid on challenges and endure them, no matter the eviliciousness they may bear in the process.
Just when Cooks vs. Cons competitors think they’re set to cook the assigned dish in Round 1, host Geoffrey Zakarian is on hand to change their plans with the announcement of a mandatory surprise ingredient that must be showcased. And again in Round 2, though competitors can prepare any dish they’d like, their freedom goes only as far as yet another surprise ingredient. Cereal, soda, pickles, mushrooms and chocolate — all of these sweet, savory, tangy eats and drinks, and others, have made appearances, though not all the uses of them were wholly successful. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future: “I think … another protein, like a chicken that they have to butcher or something they have to butcher — that would wipe me right out.” Browse photos to see how both professional chefs and amateurs approached the surprises.