by Joseph Erdos in Shows, May 10th, 2014
by Joseph Erdos in Shows, May 9th, 2014
On the next episode of America’s Best Cook, the remaining five chefs must take on the challenge of cooking one of the top five most-intimidating ingredients, considered so by professional chefs. The challenge will test their adaptability and ability to work with some unfamiliar and difficult items. Luckily, the home cooks have mentors waiting in the wings to help them out. If only cooking at home were just like that when you needed guidance, with Tyler, Alex, Michael or Cat just an SOS button away.
For this challenge, the “deadly” ingredients are Arborio rice, quail, baby octopus, scallops in their shell and chicken livers. And at the end of the cooking, the home cooks will be judged by Chef Marcel Vigneron, who is known for taking big risks in the competitive kitchen. Will the home cooks flourish or falter? Which ingredient will get the better of them?
Watch a Sneak Peek and Vote on the Ingredients
by Maria Russo in Holidays, Shows, May 9th, 2014
This weekend on the Food Network is all about Mom, with a range of cooking shows offering recipes all geared to please Mom on her special day. Then, on Sunday night, it’s competition time as a new season of Guy’s Grocery Games kicks off the evening with four moms behind grocery carts.
This Saturday on The Pioneer Woman, Ree is cooking for Ladd’s grandmother. Then on Farmhouse Rules, Nancy’s having three moms over for a special celebration. And on The Kitchen, the co-hosts cook Mother’s Day brunch recipes. On Sunday, it’s all about pasta on Rachael Ray’s Week in a Day. Later in the morning, on Southern at Heart, Damaris has the ladies over for afternoon tea. On Giada at Home, Giada cooks a Mother’s Day lunch for her sister. Right after, Guy’s cooking his mom Penny a Mother’s Day meal on Guy’s Big Bite.
In the evening, come back for more Guy with the Season 2 premiere of Guy’s Grocery Games in a heartwarming Mother’s Day episode. Right after, watch America’s Best Cook: The home cooks must face dreaded ingredients to create chef-worthy dishes for guest judge Marcel Vigneron. Finally, in a new episode of Cutthroat Kitchen, the chefs must cook Sloppy Joes with mystery meat.
by Joseph Erdos in Shows, May 8th, 2014
Mother’s Day is just a few days away, and surely no one deserves a relaxing afternoon at the spa more than Mom. While it may be too late to score her an appointment at your local spa, there’s indeed time to pamper her at home — and with goods you likely already have on hand in your kitchen.
On tomorrow’s all-new episode of The Kitchen, the co-hosts are celebrating moms with brunch, dinner and dessert ideas worthy of the day, plus a few homemade spa products. These easy-to-do concoctions — all created with edible goods like egg yolks, orange juice, sugar and olive oil — will help fortify and repair Mom’s nails and smooth her skin. Check out the simple how-tos below, then tune in to The Kitchen tomorrow at 11a|10c to watch Katie, Sunny and Marcela try out these products on two willing spa subjects: Jeff and Geoffrey.
by Joseph Erdos in Recipes, Shows, May 7th, 2014
Among the many things that define the United States, foods are at the top of that list with a specialty for every region. In the past five weeks, FN Dish has had you, the fans, vote on your favorite regional dishes to celebrate the series America’s Best Cook, airing Sundays at 9|8c. On the show, home cooks from the four corners of the country are mentored by Food Network chefs and battle it out for a chance at winning the title of best cook.
This bracket challenge began with 16 dishes that you voted on, and round by round, the dishes were narrowed down until just two dishes remained: tacos and barbecue, basically West vs. South. Today, FN Dish is revealing your winner.
by Joseph Erdos in Shows, May 7th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient spiral ham. But instead of using the ham in the most-conventional way, say baking it or even cubing it, this recipe takes it to the Chopped-like extreme: The ham gets pulsed in the food processor, basically deviling it and turning it into a creamy pate that is sauteed and combined with beaten eggs to make this Deviled Ham Frittata with Jalapeno and Scallion Relish. A layer of sharp cheddar is sprinkled on top before the skillet goes into the oven. This dish is ideal for a spring brunch with family and friends — and you’ll have everyone guessing as to the secret ingredient that makes it so flavorful.
by Sarah De Heer in Food Network Chef, Shows, May 6th, 2014
On America’s Best Cook, Sundays at 9|8c, home cooks battle it out for the chance to win the title of America’s best cook, all while representing their specific region of the United States. The cooks are split into teams from the North, South, West and East. Each of these regions has its characteristic foods that make up an integral part of its identity. To celebrate the competition show, each week FN Dish has featured the top 10 reader-recommended eats from one of the regions. This week it’s all about the South.
When it comes to describing Southern cuisine, “flavor” is not a word that can be left out of the vocabulary. Just think of the deep richness of classic dishes such as gumbo, biscuits and gravy, and barbecue. The South wouldn’t be the same without barbecue ribs, pulled pork and everything in between. There you’ll find all these traditional dishes, with particular specialties and styles in each state. You may even come across some Southern twists on burgers, quesadillas and more. Check out Food Network’s listings to find all the top-rated restaurants from Nashville to New Orleans.
by Maria Russo in Shows, May 4th, 2014
A new season of Guy’s Grocery Games
premieres Sunday, May 11 at 8|7c, and to get fans excited, Guy’s showing everyone the new digs. That’s right: This season, Flavortown Market moves to Guy’s hometown, Santa Rosa, Calif.
“First and foremost, this set — Flavortown Market — will knock your socks off. It has the most-eclectic and most-international profile of ingredients available,” Guy tells FN Dish. “When you use the term ‘super’ in ‘supermarket,’ that’s what this set is — it’s truly defining in all shapes and sizes. The aisles are wider, the lighting is better, so it makes it easier for the chefs to shop and see what’s on the shelves. Going along with the shelves, the culinary team has stocked and set them up so they’re far more shopper friendly. There are a lot of great markets around the country, but I wish Flavortown Market really existed.”
Tour the new Flavortown Market before the start of the new season by clicking the play button above.
by Maria Russo in Food Network Chef, Shows, May 4th, 2014
From ingredient swaps and time-sucks to inferior utensils and makeshift workstations, Cutthroat Kitchen
sabotages are notoriously evilicious and designed to keep the competitors guessing at all times. On tonight’s all-new episode, the chefs were wowed when host Alton Brown
introduced a never-before-seen challenge, what he deemed the Wheel of Heat.
Labeled with multiple heat sources like oven, microwave, stove and broiler, this sabotage would forced the rival who was gifted this challenge to spin the wheel while cooking and switch his or her cooking method to whichever heat source was landed upon. It turns out that the wheel offered no beginner’s luck, as Chef Renae found out when she was forced to work with it during the Round 2 blackened-fish test. “Every time she spun it, it came up ‘microwave,'” Alton explained to judge Simon Majumdar during the After-Show. “This, I think, was the end for Chef Renae because she had to do her entire blackened dish with a microwave,” he added. Simon admitted, “The fish was dry. It lacked that crust, which you expect from blackened fish.” But he noted that had other elements of her dish been executed better, he may have been more likely to excuse her microwave seafood. “There were too many things wrong,” Simon said, “whereas I could have forgiven her if she’d served that fish that wasn’t perfect with a really good accompaniment.”
The nature of Restaurant: Impossible is such that Robert Irvine doesn’t know what he’s going to walk into when he begins his missions at eateries across the country. This week marks the show’s 100th episode, and while he’s found filthy kitchens and ruthless employees at some business, he’s stumbled upon disjointed menus and disjointed decor at others. But no matter the condition of the business when he arrives, he and his team have always used their two days and $10,000 budget to give restaurants the best second chance at success possible.
Just in time for Wednesday’s special episode, airing May 7 at 10|9c, to celebrate the 100th show, Robert looked back on the nearly eight seasons of renovations and reflected on some of his most-memorable missions to date. Read on below to hear from Robert in an exclusive interview and find out what he’s learned along the way, as well as his top tips for business owners.
What’s been the single most-rewarding moment from 7+ seasons of Restaurant: Impossible?
It’s impossible to just choose one moment. The restaurants that we visit on the show are not just “missions,” they are like children to me. Each has its own challenges, personalities and outcomes. Each family will always be special and hold an important place in my heart — even the really difficult ones.
What’s one thing you have learned from or experienced on this show that you didn’t expect to when you first began it?
I began the show focused on fixing businesses but quickly realized that, more important than food cost and menu changes, the families and relationships involved need to be fixed first if anything we do is going to remain a success. That’s why you may have noticed the change in dynamic from the first season to now, where I evolved too, from business consultant to being more of a counselor.