by Joseph Erdos in Shows, June 24th, 2016
by Maria Russo in Food Network Chef, Shows, June 24th, 2016
You’ve seen him host every single episode of Chopped and Chopped Junior, and he’s even flexed his cooking chops in a few After Hours appearances alongside the Chopped judges, but there’s a lot you don’t know about Ted Allen. Here’s your chance to get to know the man who unceremoniously sends competitors to the chopping block.
Before hosting Chopped, Ted Allen served as a regular judge on Iron Chef America. He’s won an Emmy Award for his work on Bravo’s Queer Eye as the food and wine specialist. As the host of Chopped, he’s won the James Beard Foundation Award for outstanding host. He’s written two cookbooks and has contributed to Esquire magazine (for which he was a finalist for a National Magazine Award), Bon Appétit and Food Network Magazine. But did you know there’s almost no food Ted won’t try, and that cheese is his absolute favorite? He’s also secretly wished he could be the lead singer of a rock band. Find out which one, and get more interesting tidbits about this multifaceted host with the most.
by Nora Horvath in Shows, June 24th, 2016
Fresh off a hit first season, Cooks vs. Cons — the game that asks if a professional chef can be outcooked by an amateur home cook — is set to return for Season 2 on Sunday, July 10 at 10|9c. Recently we caught up with Geoffrey Zakarian, the host of this culinary whodunit, to get his take on the success of Season 1 and what to expect from upcoming battles. Read on below to hear from him in an exclusive interview, and find out the pro-or-joe hunches he develops while watching each contest unfold.
Fans really gravitated toward the first season. Why do you think this is such a craveable game?
It’s on everybody’s mind that they all want to be a chef. So it’s very fun for people to imagine trying to trick someone like myself and two judges into [believing they’re] a chef, so I think it really sets up their interest first. And then the premise is great. It’s very quick. It’s easy to understand. You get it right away. And you’re just hooked because the chefs and the amateurs are both very interesting people. Pros are interesting, and the amateurs are interesting. It’s really great casting.
by Maria Russo in Shows, June 22nd, 2016
The summer is starting to heat up, and your favorite chefs are prepared with recipes that will keep things cool in the kitchen. On Saturday, spend the afternoon with Valerie Bertinelli and her friend Faith Ford as they try some new warm-weather recipes. It’s just too hot to turn on the oven, so Valerie opts for a Lobster Club Sandwich, Savory Refrigerator Pickle Spears and a Lemon Icebox Cake.
Then bring your sweet tooth down to Flavortown Market on Sunday for a dessert-themed episode of Guy’s Grocery Games. The contestants will have to wow the judges with decadent desserts that include tricky savory ingredients. Next, the Food Network Star finalists will have to impress Giada De Laurentiis, Bobby Flay and guest judge Duff Goldman with their edible art creations. After, the finalists will try their hands as guest hosts of the segment “Will It?” with Rhett and Link, co-hosts of the YouTube channel Good Mythical Morning.
by Joseph Erdos in Behind the Scenes, Shows, June 20th, 2016
Oh, if only that were all there was.
In the After-Show following tonight’s new episode of Cutthroat Kitchen, the fourth and final preliminary heat of the Time Warp Tournament, host Alton Brown unveiled a roster of totally righteous sabotages in keeping with the 1980s theme of the battle — and judge Antonia Lofaso was on hand to experience some of the best of them. The Miami Vice-style boat, which made its debut in Round 2’s blackened-fish challenge, looked innocent enough to the judge as she took her seat at the wheel. After all, she had a space to prep and she had a heat source within arm’s reach. “If this doesn’t move,” Antonia noted, “this isn’t that bad.” But of course it did move — and that was only part of what she’d have to endure.
by Maria Russo in Recipes, Shows, June 18th, 2016
What makes Chopped such a successful competition show, one that, to this day, still excites fans and keeps unsuspecting chefs on their toes? According to host Ted Allen, a number of factors add up to make Chopped great television, but at the heart of it is an unyielding passion for food that’s on display every time a chef opens a basket of mystery ingredients. Whether you watch Chopped, Chopped Junior or the tournaments (Champions, All-Stars, Grill Masters or Teens), the format is the same: There are three rounds of mystery baskets, and each chef has only so much time to cook the ingredients. What changes are the chefs, who each bring their stories to the kitchen and cook with boundless energy and deep passion that emanates in their plates. That’s what makes Chopped one of the best food competition shows on TV.
FN dish caught up with the indomitable host to chat about what makes the show so special, what goes into preparing for an episode, what’s changed over the many seasons — because he’s been there since its inception — and what would happen if he suddenly had to compete. Hint: Ted characterizes his skills as the complete opposite of the competitors’ abilities. Find out what he had to say about the long-running series and more.
by Nora Horvath in Shows, June 17th, 2016
Remember those old-school root beer floats you had as a kid, the ones with inches’ worth of foamy soda on top and chilly scoops of vanilla ice cream at the bottom? The three floats the co-hosts of The Kitchen unveiled this morning aren’t like that. They’re better — and boozier. See how Marcela Valladolid, Sunny Anderson and Katie Lee put their signature spins on this dessert-drink hybrid by checking out their next-level recipes below.
by Maria Russo in Shows, June 15th, 2016
Celebrate the dads in your life this weekend with ideas from your favorite Food Network chefs. First up, Ree Drummond’s dad is retiring after 45 years in medicine, so she’s making him a dinner of all his favorite foods, including Burgundy Beef Stew and Mini Chocolate-Cherry Bundt Cakes. Then on Farmhouse Rules, Nancy and her grandkids are putting on a special Father’s Day putt-putt golf event, featuring a decadent surf-and-turf dinner for the whole family. After, Valerie Bertinelli is cooking up a hearty meal for the men in her life with some new recipes, including Chipotle Cheeseburgers with homemade barbecue sauce and her Mom’s Onion Rings.
Then on Sunday, tune in as four dads duke it out on Guy’s Grocery Games as they compete for the chance to bring home $20,000. To win big they’ll need to decipher grocery lists made up of emoji symbols and putt for their protein in a round of Grocery Golf. After, the finalists on Food Network Star work to create a NASCAR-worthy tailgate meal, and guest judges Katie Lee and Chef Robert Irvine will help decide who gets sent home.
by Maria Russo in In Season, Recipes, Shows, June 11th, 2016
If Cutthroat Kitchen has taught us anything, it’s to expect the unexpected. And it’s a good thing we’re ready for anything: In tonight’s Heat 3 of the Time Warp Tournament, host Alton Brown and guest judge Richard Blais shocked fans with over-the-top get-ups worthy of the ’70s.
Clad in a shiny human-sized disco ball costume, Alton welcomed Richard, who donned his own costume of mixed-patterned tops and bell-bottom pants, plus bold eyeliner and a wig, to the After-Show for a review of the day’s challenges. “How hard is that?” Richard asked jokingly as he took his place on the makeshift dance floor, which was revealed as a Round 2 sabotage during the quiche test. But in true Cutthroat fashion, the challenge indeed turned tricky, as Richard found out when he hooked his wrist through a weighted loop connected to a disco ball. After doing a few disco moves to reach the prep station, Richard felt the weight of the challenge — literally and figuratively, that is — as he worked on prepping his own dish of the day: crepes suzette.
Just as those in Northern cities and states lay claim to different styles of pizza, hot dogs and clam chowder, many in the South have passionate ideas for what barbecue sauce should be. Sweet, smoky, tangy, sticky, crimson and white — there’s no shortage of flavors, looks and textures when it comes to creating the ultimate meat accompaniment. On this morning’s all-new episode of The Kitchen, the co-hosts broke down barbecue sauces by region, looking at the signature elements of each — and sharing how simple it is to make them all at home, no matter where you live. Read on below for four of the most-common ‘cue sauces, then tell us in the comments which is your favorite.
Sweet and Sticky BBQ Sauce (Kansas City Style)
Featuring a base of ketchup, molasses and brown sugar, this thick sauce is indeed packed with sugar, but the sweetness is hardly overwhelming. The key is balancing those ingredients with a splash of tangy apple cider vinegar and the umami-like funk of Worcestershire sauce for well-rounded results.