by Melissa d'Arabian in Food Network Chef, Shows, May 5th, 2016
by Maria Russo in Shows, May 1st, 2016
Last time we chatted, I shared how a typical morning unfolds as we judges prepare for heading to set to film the actual show. So if you missed Part 1, click here.
Lights, Camera, Action
The chefs are introduced and then jog through the grocery store to join Guy in front of the kitchens, just as you see on TV. The chefs are told which game they are playing, and they scoot around to their carts. At that point, we stop down (stop filming) for just a minute or two to make sure the chefs truly understand the rules of that particular game. But that lasts only moments, which is woefully too short to plan out a menu. Guy then counts them off and they run with their carts. Here’s a little inside scoop: The chefs always head down Aisle 6 first, so the cameras can capture that cool shot of all the chefs racing with their carts together. So even if they want to go to produce first, for instance, it’s only after they hit the magical Aisle 6. One thing that was a huge surprise to me when I cooked on GGG for a charity episode is how physically exhausting it is to run around that HUGE store! If you need something in Aisle 9, you’d better remember to get it while you’re there, because running back may not be an option timewise!
by Maria Russo in Recipes, Shows, April 30th, 2016
It was only a few weeks ago that guest judge Richard Blais proclaimed himself “the best that ever played this game.” And though Cutthroat Kitchen has indeed seen its share of impressive winners (and losers), we’re inclined to agree that Richard’s enthusiasm for eviliciousness knows no bounds — literally. In honor of the day’s pesto test, he was challenged to swing hits over a makeshift “Green Monster” in order to earn the required ingredients for pesto on the After-Show. He managed to score not one but multiple up-and-over home runs to collect everything he’d need to make the dish, like fresh herbs, fruity olive oil and plenty of Parmesan cheese. “This is so much fun. I love this show!” he said, donning a team CTK baseball cap.
by Ricky Smith in Shows, April 29th, 2016
Tangy, spicy and oh-so-buttery, Buffalo sauce is a staple flavor atop juicy chicken wings, but did you know that this go-to sauce can boost the flavor of some other fan-favorite foods? Think creamy dips and tender meatballs. On this morning’s all-new episode of The Kitchen, the cast shared tricks for packing a spicy punch in your Cinco de Mayo menu, which surely isn’t complete without this trio of Buffalo-ed eats. Read on below to get their recipes.
by Maria Russo in Shows, April 27th, 2016
This weekend, spice things up alongside your favorite chefs as they celebrate spring and Cinco de Mayo. First up, on Saturday morning Ree Drummond is using tequila in all-new recipes like spiked tortilla soup and an epic cheese dip. After that, The Kitchen is hosting a Cinco de Mayo celebration complete with sombrero-shaped tortilla chips and a spicy hummus.
by Joseph Erdos in Shows, April 26th, 2016
Cake-baker extraordinaire Buddy Valastro may face long hours in his bakery as he preps confections for his customers, but this summer he’s trading in his apron for a seat belt as he and his family head off on the ultimate road trip. Premiering on Friday, May 27 at 8|7c, Buddy’s Family Vacation kicks off from the Valastro home in New Jersey; for three weeks, this family of six will scour the South in search of down-home eats and also take in the culture for which hot spots such as Charleston, S.C., Savannah and New Orleans are known.
by Kristina Bornholtz in Community, Food Network Chef, Shows, April 26th, 2016
Tonight the Season 5 Chopped Champions tournament came to a conclusion with the four winners of the preliminary rounds getting one more chance with the baskets. Whoever reached the end without getting chopped would earn the $50,000 prize. In this last battle, all four chefs — Meny, Deborah, Andre and Adam — brought their best, which made the judges’ decision come down to the details. Literally one olive out of place sent home a front-runner in the appetizer round. A mishandling of meat sent home another in the entree round. And dessert came down to who had the better balance of flavors. In the end one chef’s three courses set him apart from his competitors and earned him the prestigious title of Chopped Grand Champion. Find out who won the tournament.
Read the interview with the winner
by Maria Russo in Shows, April 25th, 2016
Today’s the day! Chopped Junior returns tonight (8|7c) with brand-new young competitors, sharp knives at the ready, prepared to take on the craziest baskets yet. And to celebrate, host Ted Allen is taking over Food Network’s Snapchat Discover.
by Maria Russo in Shows, April 24th, 2016
In just a few short years of Cutthroat Kitchen episodes, host Alton Brown has traveled to camp, celebrated the big game in roaring fashion and hosted a holiday feast worthy of Santa Claus himself — all things we do in our day-to-day lives in the new millennium. Now, for the first time ever, Alton is hitting the rewind button and going back to the 1900s in evilicious style in the upcoming Time Warp Tournament, premiering Wednesday, June 1 at 9|8c.
by Maria Russo in Recipes, Shows, April 23rd, 2016
Though he’s always game to try his hand at the sabotages of the day, Cutthroat Kitchen judge Jet Tila managed to dodge a few downright evilicious sabotages during tonight’s all-new After-Show — at least in the beginning. Instead of having to cook front-to-back with host Alton Brown or to dig through a vat of grease for cooking tools, he enjoyed a game of Greek-salad pong — aka a healthified version of the beer game you know and love — wherein he and Alton attempted to secure salad ingredients across the table. But once he managed to score the essentials needed for a salad, Alton unveiled something that he deemed “a horribly simple but wonderful sabotage,” and it all but prevented Jet from making that very salad.
Most mac and cheeses are made with one or two, maybe three, cheeses, and sure, they turn out plenty gooey and creamy. But what happens when you more than triple that melty, buttery goodness and stir in a whopping 10 kinds of cheeses? Richness and decadence of the best sort, of course. On this morning’s cheese-focused episode of The Kitchen, Sunny Anderson, the unofficial queen of all things mac and cheese, debuted this showstopper, with wowing results. And perhaps best of all, it’s both easy to make and shockingly easy on your wallet. Here’s how.