by Maria Russo in Food Network Chef, Shows, July 1st, 2014
by Nikhita Mahtani in Shows, June 29th, 2014
Just two losses after nearly 10 battles — that winning record could be earned only by Bobby Flay, a famed Iron Chef and the master of the throwdown, who first challenged hopeful chefs to head-to-head competitions on Beat Bobby Flay last year. This summer, Bobby’s bringing his A-game yet again for an all-new season of Beat Bobby Flay (premiering July 31 at 10|9c), and with his reputation on the line, the stakes will be higher than ever. FN Dish caught up with Bobby recently and chatted about what he’s looking forward to in this upcoming batch of face-offs. Read on below for an exclusive interview, and find out Bobby’s most-memorable battles, plus his strategy for securing victory after victory.
What are you most looking forward to in Season 2?
Bobby Flay: Being pushed to the edge. I want it to be really challenging ’cause that’s what keeps my edge going.
What are some of your most-memorable moments from the first season?
BF: When I lost the taco [battle] — that was memorable. One of my favorite dishes I made was the meatloaf with the Korean-style kimchi in it, ’cause I’ve only made meatloaf a couple times in my life, really, and I’m not that big of a meatloaf fan. So when they said meatloaf, I was like, Oh, brother. But it actually turned out to be really tasty.
by Nikhita Mahtani in Shows, June 27th, 2014
Many times on Cutthroat Kitchen
, host Alton Brown
demonstrates his truly evilicious side by taking away the contestants’ ingredients, their heating appliances and even all their knives. In this week’s episode, Alton takes evil to a whole new level — he takes away all pots, pans and mixing bowls, and replaces them with a bread bowl for one of the contestants and a soup ladle for the other. The two contestants have to make both a soup and a salad without all their mixing equipment. This challenge didn’t come without its share of difficulty — the soup ladle was extremely small and could heat up only a small amount at a time, and the bread bowl kept soaking up all the liquid for both the dressing and the soup. While sabotages on Cutthroat Kitchen have to slow the contestants down and make things difficult for them, they can’t make it impossible for them to make a dish.
How did these two sabotages get approved by Food Network’s culinary team for this episode? Click the play button on the video above to find out.
by Nikhita Mahtani in Shows, June 26th, 2014
From creative burger-making to hours of competition, there’s something for everyone this weekend on Food Network.
First, check out new episodes of Farmhouse Rules and The Kitchen. Nancy brings home a delicious trout after a day of fly-fishing and the hosts of the Kitchen get creative with their best summer burger recipes.
On Sunday, join Bobby Flay as he takes you through his favorite grilling recipes using skewers. Afterward, tune into some fun and games with all-new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Nikhita Mahtani in Recipes, Shows, June 25th, 2014
While many have probably dreamed of their wedding cakes since childhood, they were most likely not wedding cakes quite like this. From a cake with a river running through it to a tower of cake dripping in 30 pounds of Swarovski crystals, Food Network is going from coast to coast to find the most incredible creations by the best cake artists in the country. These magicians can make anyone’s dream cake come true —— no matter the cost.
Premieres this Saturday, June 28 at 9|8c.
by Nikhita Mahtani in Shows, June 22nd, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Arctic char. A pink-fleshed fish similar in taste to salmon or trout, Arctic char works well in a variety of cooking methods. In this Cilantro-Crusted Arctic Char with Green Beans recipe, however, the fish is broiled with a coating of cilantro and mayonnaise, which shows mayonnaise isn’t just for baking chicken. Instead of a typical breadcrumb coating, chopped cilantro stems (an often discarded portion of the herb) help create a flavorful outer crust. With this recipe, dinner is just 20 minutes away.
by Nikhita Mahtani in Shows, June 22nd, 2014
The Cutthroat Kitchen competitors are no strangers to host Alton Brown‘s diabolical sabotages – from ingredient swaps to alternate sources of heat, there’s no limit to the amount of tricks up his sleeve. Still, no one could have prepared for Sally, a mechanical cow that had udders underneath that one chef had to milk in order to get the dairy needed to create a Tres Leches cake, which involves three types of milk.
“Here’s the terrible thing. We didn’t label them either,” said Alton to Judge Jet Tila. “So they really had to know their dairies.” Chef Shane was given this sabotage and made an ice-cream, which turned out to be a very smart move. “The cool thing about ice-cream is that it makes your mouth cold and once your mouth is cold you don’t notice certain things in the rest of the food,” said Alton on this week’s After-Show. ‘If I didn’t trust the rest of my food, say my cake, I would so make you an ice-cream!” Ultimately, Chef Shane won the show and Chef Candace was eliminated, on account of her ‘cake’ being more like a crepe. “It just doesn’t work, man,” said Judge Tila.
Click the play button above to hear more from Alton and Jet, and to see Chef Shane try to milk Sally up close.
Don’s miss Cutthroat Kitchen on Sundays at 10|9c.
by Nikhita Mahtani in Shows, June 20th, 2014
On this week’s episode of Cutthroat Kitchen
, competitors had to cook the perfect breakfast sandwich — a standard dish that involves toast, eggs and meat. It may seem easy enough, but not on this show, where the competitors are sabotaged in every way, from ingredient swaps to the removal of cooking utensils. While some of these sabotages may seem completely outlandish, they are indeed possible; Food Network’s culinary team tests each ingredient, heat source and kitchen appliance to make sure that the contestants will be able to create a dish with the sabotage within 30 minutes. In this round, one competitor had to give up all of his or her heat sources and use a paint-dryer to cook all of the ingredients.
How is this possible? See for yourself by clicking play on the video above, in which the Food Network culinary team tested the sabotage beforehand. Also see which heat source didn’t make the cut.
by Joseph Erdos in Shows, June 19th, 2014
It’s grilling season on Food Network, and your favorite hosts are getting ready for a summer of outdoor fun.
On Saturday, check out new episodes of Farmhouse Rules and The Kitchen. Nancy’s bringing in the food for bingo night at her community rec center, and the hosts of The Kitchen are cooking up some delicious rotisserie chicken. Next, Guy goes on a hunt to find the greatest grilled meats in the country on Diners, Drive-Ins and Dives.
On Sunday, Bobby unveils his grilling secrets on a new series called Barbecue Addiction: Bobby’s Basics and Guy invites his pal Jimmy John to create a flavorful fried fish sandwich on Guy’s Big Bite. Next, tune in to three hours of all-new competition with Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Nikhita Mahtani in Recipes, Shows, June 18th, 2014
For 20 seasons of Chopped, viewers have seen numerous winning chefs walk away with $10,000, a few grand tournament champions leave with $50,000 and many chefs walk the hallway of disappointment after being chopped on national television. And the Chopped judges have witnessed all these happenings in front of and behind the cameras. Now they share their most-memorable moments from the series, which goes into its 20th season this month.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient squid. While squid is traditionally deep-fried in breadcrumbs to lock in its natural flavor, this stir-fried version makes use of sweet and tangy ingredients like soy sauce, molasses, lime and ginger to bump up the flavor. Served over chilled rice noodles, this take is a refreshing departure from the heavier classic, making it a cooling retreat for summer dining. Read more