From souffle suits to Greek-inspired togas, Alton Brown‘s not one to shy away from costumes, as the Cutthroat Kitchen host has gleefully auctioned off the gamut of creative getups. On this week’s new episode, he brought back the idea of dress-up to what he called on his After-Show “the golden American age of the ’50s.” In celebration of the casserole round, one chef was forced to don an apron and oven mitts a la those commonly worn by housewives several decades ago.
“Can I just say these are very, very sweaty inside,” Simon Majumdar noted to Alton after the judge put on the outfit. Chef Ian had to undergo this challenge, but as Alton told Simon, “things get a little bit spicier” when the same chef was forced to balance a cooked pie on one of his hands for the duration of the round. Although Chef Ian managed to present his casserole on time, Simon admitted that the double-decker of interference ultimately did the contestant in. “He’s a good enough chef not to undercook bacon and not to undercook zucchinis, and added to that, the lack of sauce,” Simon said when explaining that sabotages were likely to blame in this elimination.
Click the play button on the video above to hear more from Alton and Simon, and see Simon in costume.
On this week’s episode of The Great Food Truck Race, the teams found themselves rolling into Austin. For the team of Lone Star Chuck Wagon, selling in their own state seemed to be a match made in heaven, but Tyler’s challenges would have everything turned upside down. For some it turned out to be a stroke of good luck, but for two teams in particular, it produced one of the closest eliminations in the show’s history, with just a $6 difference. FN Dish has the exclusive exit interview with the latest team cut from the race.
Week after week, the co-hosts on The Kitchen come together to celebrate the most-important room in the home. They share their top tips for easy, family-friendly meals, offer new takes on seasonal favorites and even welcome special guests to dish on the latest happenings in the culinary world and beyond. But as fans watching from your living rooms at home, how much do you know about the five faces you see on TV each week? Test your knowledge of Jeff, Geoffrey, Katie, Marcela and Sunny by answering 10 trivia questions, and see if you deserve the title of superfan.
How Well Do You Know the Co-Hosts of The Kitchen?
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Katie Lee's dog, a black pug, is named _____.
Although Sunny has lived all over the world, she considers this place to be home.
True or false: When Jeff cooks, he always uses a recipe and makes sure to follow it to the letter.
Which two co-hosts said they'd most like to face off against Bobby Flay in a Food Network cook-off?
Geoffrey and Jeff
Sunny and Marcela
Katie and Geoffrey
Jeff and Sunny
Before Jeff won Food Network Star in 2011, he enjoyed a career as a _____.
When it comes to white meat versus dark in poultry, all of the co-hosts said that they prefer _____.
Which co-host claimed chicken thighs to be the new bacon in the world of cooking?
Marcela has appeared on all of the following shows except _____.
Guy's Grocery Games
The Next Iron Chef
Which of the following isn't the name of one of Sunny's cats?
A bottle of _____ spilled all over Geoffrey during an episode of The Kitchen.
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On this week’s Rachael vs. Guy: Kids Cook-Off, Sandwich King and The Kitchen co-host Jeff Mauro stops by to judge the kids’ creations, which have been inspired by some classic sandwiches. As the sandwich expert, Jeff knows a thing or two about what makes a good handheld meal: the ratio of bread to filling, the flavor, the ease of eating, etc. Now he’s looking to see how they’ve translated that to the plate. But will the kids be able to meet his high expectations, or will they let their nerves get the better of them?
While Robert Irvine is no stranger to unusual and unfortunate scenes after years of Restaurant: Impossible missions, nothing could have prepared him for what he saw when he pulled up to Portland, Maine’s Uncle Andy’s Diner: owner Dennis Fogg dressed in an ape costume with a poster advertising his business. “He’s just trying to get people’s attention,” Tina Fogg, Dennis’ wife and the co-owner, explained to Robert. When Dennis isn’t turning heads at the restaurant, he’s performing as a standup comedian, but as Robert explains of Uncle Andy’s, “I can see that Dennis likes to joke around, but what I see in front of me is no laughing matter.” He had only two days to work and a $10,000 budget to overhaul the interior at the family-run restaurant, rework the eatery’s menu and improve Dennis’ professional demeanor while working. Read on below to hear from Dennis and find out how his business was faring a few months after Robert’s intervention.
“They are, right off the hook, four to five times better than before Restaurant: Impossible,” Dennis says of the financials at Uncle Andy’s. He adds that in order to accommodate larger parties, “We installed booths to increase seating by 15.”
Nuts rarely make it out of dessert territory, but when you think about the great texture they offer, then you might realize how well they can work in savory preparations, like this recipe in this week’s Chopped Dinner Challenge. Hazelnuts are getting their due, chosen by the chefs of Food Network Kitchen as the basket ingredient for this week. Besides the texture, hazelnuts have a sweeter flavor — unlike, say, walnuts or almonds. We’re not saying this recipe will take the place of your favorite jar of hazelnut-chocolate spread, but it might be a dinner contender. The pulverized hazelnuts in this Hazelnut Chicken recipe along with extra-crispy panko breadcrumbs will become your new favorite breading for fried chicken.
Halloween Wars returns for Season 4 with all-new episodes starting Sunday, Oct. 5 at 9|8c. Fan favorites and first-timers alike will be serving up sweet and scary creations like never before to renowned cake decorator Shinmin Li and Emmy-nominated makeup artist Brian Kinney. Special guest judges, including American Horror Story’s Naomi Grossman, The Secret Life of the American Teenager’s Francia Raisa and renowned horror film producer Adi Shankar, are slated to weigh in on the teams’ pumpkin-themed displays. The supersized desserts are bigger, better and more terrifying than ever before, as the cake decorator, sugar artist and pumpkin carver on each of the five teams go head-to-head for the grand prize of $50,000. Don’t miss the exciting new season filled with sweets and surprises.
For the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before: They’ve tasted what it feels like to win, and they’re hungry for more. On tonight’s first round, four professional chefs battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history, $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 1.
When faced with an ingredient like eel, most chefs would run the other way, but the judges on Chopped After Hours take the challenge in stride: “You think some slippery eels are going to shake our nerves?” retorts Aarón. Geoffrey recommends that the skin be removed, which is an important step. Only one pro chef managed to serve his dish with eel that had the skin removed in the appetizer round of the Ultimate Champions premiere. His dish turned out to be the judges’ favorite, but the other dishes left something to be desired — i.e., no skin.
Geoffrey, Chris and Aarón are cooking with the appetizer basket ingredients — eel, pepihuates, shaved coconut and sea beans — from tonight’s episode. Even though Geoffrey points out they’re not equipped to properly skin an eel, the three judges cleverly decide to parboil it first, which makes removing the skin and bones much easier compared with how the episode’s chefs struggled. The only ingredient that leaves Geoffrey flummoxed is the pepihuates. “Watch me magically transform it,” Chris asserts. Aarón explains it’s simply a Mexican tomato-based snack/drink with peanuts and a tamarind stick — not unlike a Bloody Mary, Ted thinks.