by Ricky Smith in Shows, February 19th, 2016
by Maria Russo in Shows, February 14th, 2016
Stay in and relax this weekend with your favorite chefs and their all-new eats. Saturday morning, don’t miss a new episode of Trisha’s Southern Kitchen with special guest Reba McEntire. She and Trisha are taking a tour of Trisha’s new exhibit at the Country Music Hall of Fame and then cooking up classics like Turkey Meatloaf with BBQ Glaze and lemon pound cake with royal glaze. Then, the co-hosts of The Kitchen are hosting an award-season celebration with perfect party dishes like surf and turf crostini, Popcorn-Coated Popcorn Chicken and Strawberry Chocolate Mini Trifles.
by Joseph Erdos in Shows, February 14th, 2016
Where there’s a kitchen mixer there’s often a mixing bowl, right? Wrong, in fact. At least insofar as Cutthroat Kitchen is concerned. On tonight’s brand-new chocolate-themed episode, chefs were forced to prep chocolate cookies with a trio of diabolical mixing devices, including a stand mixer that forbid the use of an accompanying bowl, which meant one competitor was left using his hands to keep the batter fixings together. If such a challenge seems too evilicious to overcome, the Cutthroat culinary crew is here to dispel those worries: Jamie Peterson tested this very sabotage and the results were downright surprising.
“I’ve set up a baking sheet underneath my stand mixer because I’m going to need to catch all of the product that’s going to come running out of it and going everywhere,” Jamie explained of his first steps of prep. After that, the name of the game was keeping the speed on slow and using his hands to form the ingredients. “Time is definitely going to be an issue with this sabotage,” he explained as he attempted to combine the butter and sugar. “This is a very time-consuming process.” Despite the minor chaos of the flour mixture being incorporated — “It’s going everywhere,” Jamie revealed — he managed to combine the dry ingredients with the wet ones, and he was able to form the dough into balls for baking. “No bowl, no dignity — I still came out with chocolate cookies,” he said after tasting the results. While perhaps a bit tricky to manage, this sabotage was indeed ready for auction, thanks to the golden finished product.
by Joseph Erdos in Shows, February 14th, 2016
This season of Worst Cooks in America began with 14 cooks, each hopelessly destitute of cooking knowledge — and all a danger to themselves and their families. But week by week, as some recruits saw their journeys ending in Boot Camp, others rose to the top, steadily growing their skills and culinary knowledge. By the finale only two recruits remained, one belonging to Chef Anne and one to Chef Tyler. Lawrence was the final cook on the Blue Team, and Nick was the final cook on the Red Team. Only one could win the entire competition and the $25,000 prize, but first they would have to cook a restaurant-quality dinner in a professional kitchen to be tasted and judged by a panel of industry experts. After tonight one recruit walked away the winner, no longer a worst cook.
FN Dish has the exclusive interview with the winner of the competition
by Maria Russo in Recipes, Shows, February 13th, 2016
Seven weeks ago, 14 of the worst cooks in the nation entered Worst Cooks in America, hoping to learn new cooking skills that would break their awful ways in the kitchen. Week by week, some recruits had their journeys in Boot Camp come to a conclusion, but others rose to the challenges, learning techniques and honing their culinary knowledge. By the finale only two recruits remained: Nick on Chef Anne’s team and Lawrence on Chef Tyler’s. Only one could win the competition and the $25,000 prize, but first they had to cook a restaurant-quality meal to be judged by a panel of industry experts. Tonight one recruit walked away the winner of the cash prize; the remaining cook, although empty-handed, gained a new set of skills that has him set for life.
FN Dish has the exclusive interview with the runner-up of the competition
by Joseph Erdos in Shows, February 12th, 2016
Not only is Valentine’s Day a chance to celebrate your love for the special someone in your life, but it’s also an ideal time to profess your devotion — to chocolate. This fan-favorite ingredient is a go-to pick in rich sweet treats, but believe it or not, it can also star in savory dishes. As you plan tomorrow’s menu, try treating your sweetie to a dinner featuring cocoa powder, like the one Geoffrey Zakarian made on this morning’s all-new episode of The Kitchen, and finishing with a decadent dessert to wrap up the meal. Get the recipe for GZ’s impressive steak for two below, and check out the trio of chocolatey desserts for next-level dessert inspiration.
The secret to Geoffrey’s Cocoa-Rubbed New York Strip Steak for Two (pictured above) is balancing the flavor of the cocoa with smoky ingredients, like Hungarian paprika and ancho chile powder, to create a bold spice rub. GZ quickly sears the beef so it achieves a golden, caramelized exterior, then moves it to the oven to finish cooking. To round out the meat, opt for a fresh side dish of balsamic-laced beets, which turn tender after roasting.
by Ricky Smith in Shows, February 12th, 2016
This season two new chefs are stepping into the role of mentor on All-Star Academy: Robert Irvine and Andrew Zimmern are bringing a new energy to the arena. Season 1 mentors Alex Guarnaschelli and Curtis Stone return to try their luck at winning yet again, but this time with lots more experience under their belts. All four have the job of mentoring a team of two home cooks, but only one home cook will have the chance to walk away with the $50,000 win. On the line for the winning mentor: infinite bragging rights as the best teacher this academy has seen.
These four chefs may be friends outside of the show, but when it comes to competition, that friendliness gets shoved aside and replaced with rivalry, an urge to come out on top — and all of this includes some smack talk flying around. FN Dish spoke with Alex and Curtis to see if they had anything to say about the two new mentors, Robert and Andrew, and whether they had any advice for them. And we asked Robert and Andrew what they bring to the table — what sets them apart from veterans Alex and Curtis. The answers we got from both sides were exactly what we were hoping to hear. This competition is going to be good.
by Joseph Erdos in Shows, February 11th, 2016
Love is in the air, and what better way to celebrate than with chocolatey treats? Your favorite chefs have you covered, starting Saturday morning with Ree Drummond’s chocolate raspberry cheesecake and chocolate orange martinis. Then, Trisha Yearwood is celebrating her birthday by making Garth cook her favorites like chicken alfredo and double-stuffed brownies. Next, the co-hosts of The Kitchen are offering up tips on transforming instant pudding into indulgent desserts like crème brulee and chocolate cherry pudding pops. Finally, Valerie Bertinelli is celebrating Valentine’s Day by making her husband Tom’s favorite dessert: chocolate ginger mousse-filled pizzelle cones.
by Joseph Erdos in Shows, February 10th, 2016
Whether it’s for Valentine’s Day, a special dinner planned for popping the question, an anniversary or just an evening to celebrate love, these dishes featured on Top 5 Restaurants fit the occasion. Some are perfect for sharing and others are the ideal aphrodisiac — chocolate, anyone? The list includes sumptuous entrees and decadent desserts, which we all know are essential for capping off the best evenings. See which five foods have romantic rendezvous written all over them.
Find out which dishes made the list and vote on your favorite
by Maria Russo in Shows, February 10th, 2016
Relive some of the craziest and funniest moments from Worst Cooks in America in the following GIFs.
Tyler tries to transmit instructions telepathically to his recruit Lawrence (pictured above).
When professional chefs present their dishes, their years of experience and their reputations for stellar cuisine and expert technique often precede them, so much so that tasters may be biased when it comes to reviewing the food. But what happens when judges don’t know if the meal was prepared by a home cook or a chef? Will perceptions change and critiques differ? That’s where the brand-new series Cooks vs. Cons comes in.