All Posts In Shows

Worst Cooks Skill Drills: Ingredient Shmingredient

by in Shows, February 22nd, 2014

Anne Burrell and MichaelHave you ever shopped for a recipe and discovered that you forgot an ingredient or two once you got home? If it’s any consolation, it happens to the best. Or maybe you just can’t find an ingredient you thought you had for a recipe you planned to make. Your immediate reaction might be to come up with a substitution, but that’s not always the best idea. As Boot Camp recruits from Worst Cooks in America (Mondays at 9|8c) prove, some ingredients are not that easily exchangeable. Blue cheese for feta? Not really. Cilantro for parsley? It depends on the recipe (going for Mex-Ital?). Salt for sugar in a baked good? OK, it might have been an accident, but you can’t serve that!

If there’s one lesson to learn it’s this: You’ve got to know your ingredients and understand them. Watch the video to see some of the ingredient-swap sins committed in Seasons 3 and 4 — and you’ll know exactly when to point them out while watching the new season.

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Your Worst Cooks Moment: Share Your Kitchen Disaster Story

by in Shows, February 22nd, 2014

Anne and MuneerahThis season of Worst Cooks in America, Mondays at 9|8c, has a new set of Boot Camp recruits, a motley crew of culinary disasters who have proved they can’t cook. With Anne and Bobby as their mentors, one worst cook has the chance to become the best of the worst and win $25,000. But when it comes to cooking disasters, everyone has had a Worst Cooks moment at least once — if not more. Any blunder in the kitchen serves as a lesson not to make the same mistake again.

If while watching the premiere this past Monday you had a déjà vu moment, recalling a mistake you’ve made in the kitchen, FN Dish wants to know. Share your cooking horror stories.

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What to Watch: A New Season of Food Court Wars Begins and the Competition Is Brewing on Chopped

by in Shows, February 21st, 2014

Chopped BeerThis weekend, Food Court Wars returns for a second season: On Sunday night, the owners of a hot dog eatery face off against a pair of beignet makers to win space in a food court. Afterward, it’s a special beer-themed episode of Chopped. And on Cutthroat Kitchen, four chefs return for more sabotage and culinary punishment.

Plus, tune in for new episodes of The Pioneer Woman and The Kitchen on Saturday and a new Sandwich King on Sunday morning.

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A Steak Recipe Inspired by Caesar Salad

by in Recipes, Shows, February 19th, 2014

T-Bone SteaksFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient T-bone steaks. The goal of this challenge was to elevate average steaks with as much flavor as possible. Taking a cue from a classic Caesar salad, this recipe for Caesar T-Bone Steak with Stout Pan Sauce uses garlic and anchovies as a rub to bring umami flavor to the steaks. In addition, roasted fingerling potatoes and stout beer sauce round out the dish to make a complete meal that’s packed with punch. Serve these steaks for a special weekend dinner with friends and family.

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One-on-One with the First Recruit Eliminated from the Red Team — Worst Cooks in America

by in Shows, February 17th, 2014

Worst Cooks Red TeamOn Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst skills imaginable in the kitchen, but if they’re able to last seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing it to Bobby last season. Unfortunately, every week two recruits, one from each team, must be eliminated.

Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits.

Find out who went home on the Red Team

One-on-One with the First Recruit Eliminated from the Blue Team — Worst Cooks in America

by in Shows, February 17th, 2014

Worst Cooks Blue TeamOn Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst skills imaginable in the kitchen, but if they’re able to last seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing it to Bobby last season. Unfortunately, every week two recruits, one from each team, must be eliminated.

Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits.

Find out who went home on the Blue Team

Simon’s Starch Demonstration — Alton’s After-Show

by in Shows, February 16th, 2014


“Let nobody ever say that I am not a risk taker,” Simon proclaimed on Alton’s After-Show following this week’s brand-new episode of Cutthroat Kitchen. He and Alton were catching up after the latest rounds of sabotage had unfolded, and they reflected on Simon’s no-holds-barred maneuver of testing the viscosity of Chef Billy New England clam chowder in Round 2.

During what Alton deemed “one of the finest moments,” Simon picked up Chef Billy’s bowl of soup and held it upside down directly on top of his head. “Chef, there’s thick,” Simon told the rival of his soup during tasting, “and there’s you-can-hold-it-over-your-head-without-danger-of-it-splashing-on-my-bald-bonce thick.” According to Alton, Chef Billy “had some starch manipulation issues,” which ultimate turned his chowder into a nearly solid soup. “It was just kind of wobbling there rather threateningly for a while,” Simon explained.

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Worst Cooks Skill Drills: Practicing and Perfecting Pronunciation

by in Shows, February 15th, 2014

Bobby and CarlaWhen it comes to pronouncing foreign foods and terminologies, many people encounter difficulties. But on Worst Cooks in America, premiering this Monday at 9|8c, sometimes even the simplest to pronounce, relatively familiar words are a struggle for the culinary-challenged recruits — think “Thai” or “tofu,” for example. French terms are among those that beginner cooks master in their first weeks of culinary school, but in Boot Camp, these terms, more often than not, fly right over the recruits’ heads. Watching them attempt to pronounce words like “chiffonade” or “julienne” have resulted in some unforgettable moments.

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What to Watch: Triple D in NYC, Olympian Brian Boitano on The Kitchen, and Bacon Baskets on Chopped

by in Shows, February 14th, 2014

The KitchenTonight, Guy Fieri is getting a taste of New York City on an all-new Diners, Drive-Ins and Dives. On Saturday morning, Ree’s hosting a movie night for her daughter and cooking a Roman feast to match the movie, Julius Caesar. Afterward, stay tuned for a new episode of The Kitchen, where figure skater Brian Boitano stops by to cook a pasta dish. And you won’t want to miss Jeff showing off his Olympic spirit.

On Sunday morning on Sandwich King, Jeff makes a BBQ rib burger followed by a dessert that combines cookies, pretzels, candies and more. On Giada at Home, Giada hosts a poolside cocktail party with appetizers to match. Then on Barefoot Contessa, Ina prepares a portable feast for a birthday party that has guests sailing down the Hudson River. In the evening, watch an all-bacon-basket episode of Chopped followed by a new episode of Cutthroat Kitchen.

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After Buying This Restaurant: Aurum

by in Shows, February 12th, 2014

Keith Simpson on Buy This RestaurantBoth in need of a fresh financial start, friends Matt and Andrea were looking to launch a brand-new business together, their first-ever restaurant that would ideally feature an eclectic menu and offer live music. They looked to Buy This Restaurant for help in tracking down the ultimate location to open, and after scouring a few spots with Keith Simpson, they decided on the 1,100-square-foot restaurant in the Boston neighborhood of Jamaica Plain on account of its prime location.

FN Dish checked in with the owners a few months after filming to find out more about their eatery, now named Aurum. Read on below to hear from Matt and Andrea, and learn about their experience in purchasing the restaurant and how the business is doing today.

What is the name of your new restaurant, and when did you open?
Matt and Andrea: Aurum, January 13th

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