All Posts In Shows

Meet Baker Sandy Hunter, Competing in Spring Baking Championship

by in Shows, April 24th, 2015

Sandy HunterEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

Get to Know Sandy Hunter

What to Watch: Breakfast for Dinner on The Pioneer Woman and the Premiere of Spring Baking Championship

by in Shows, April 24th, 2015

Spring Baking ChampionshipThis Saturday, watch Food Network for a twist on ordinary dinner, the ultimate comfort-food menu and simple, one-pan weeknight dinner recipes. Start the morning off with The Pioneer Woman as Ree Drummond makes breakfast for dinner, featuring dishes like Wild Rice Pancakes and Breakfast Quesadillas. Next up, Trisha Yearwood is serving a mouthwatering comfort-food feast on Trisha’s Southern Kitchen. Then, the chefs of The Kitchen are demonstrating quick and easy weeknight dinners and ways to boost the tastiness of ordinary grilled cheese.

Tune in on Sunday morning to get more great recipes from Food Network stars with new episodes of Giada at Home, Southern at Heart and Farmhouse Rules. On Sunday night, tune in for three hours of competition that will have you on the edge of your seat. First, watch as four chefs from different regions of the United States engage in combat for culinary triumph on Guy’s Grocery Games. At 9|8c, don’t miss a very sweet season premiere of Spring Baking Championship. Watch as eight extremely gifted bakers take on spring-inspired challenges to impress the judges. Cap the night off with a fresh episode of Cutthroat Kitchen to see which chef survives Alton Brown’s mischievous obstacles.

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Meet Baker Kristine de la Cruz, Competing in Spring Baking Championship

by in Shows, April 23rd, 2015

Kristine de la CruzEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

Get to Know Kristine de la Cruz

Restaurant Revisited: Lyon’s Pharmacy of Elkton

by in Shows, April 22nd, 2015

Robert Irvine on Restaurant: ImpossibleWhen Marybeth Sniadowski-Cole’s father passed away last year, Marybeth wasn’t sure in which direction to take Lyon’s Pharmacy of Elkton, which he’d purchased more than five decades ago. Part old-school luncheonette and part functioning pharmacy, this double-duty business needed direction if it was to have any hope of lasting success, and for that Marybeth looked to Robert Irvine. Together with his Restaurant: Impossible team and the community in which the pharmacy has been a longtime fixture, Robert gave Lyon’s the second chance it deserved. Read on below to hear from Marybeth to find out how her business is doing today.

Since Robert reopened Lyon’s Pharmacy, the luncheonette has seen a 15 percent increase in gross sales, according to Marybeth, who adds that “the cash register from downstairs, and the brick walls are by far the favorites” in terms of the updated decor.

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Meet Baker Juliana Evans, Competing in Spring Baking Championship

by in Shows, April 22nd, 2015

Juliana EvansEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

Get to Know Juliana Evans

Meet Baker Dwayne Ingraham, Competing in Spring Baking Championship

by in Shows, April 21st, 2015

Dwayne IngrahamEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

Get to Know Dwayne Ingraham

How to Make Crispy Salmon Skin (Every Time) — All-Star Academy

by in Shows, April 21st, 2015

Crispy SalmonBy: Leah Brickley

Who else is super excited that Joseph’s striped bass entree made him the winner of All-Star Academy? It looked delicious (though we thought Vanessa’s did too) and judge Curtis Stone certainly confirmed that it was. But Joseph didn’t escape without some constructive criticism — the skin on his striped bass could have been a little crispier. So, in honor of Joseph attending culinary school with his winnings, here’s a little lesson in crispy fish skin.

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Meet Baker Damiano Carrara, Competing in Spring Baking Championship

by in Shows, April 20th, 2015

Damiano CarraraEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

Get to Know Damiano Carrara

An Exclusive Interview with the Winner of All-Star Academy

by in Shows, April 20th, 2015

Vanessa, Michael, Joseph and BobbyEight weeks ago 10 home cooks entered All-Star Academy with hopes of making it to the end and leaving as the winner of the $50,000 grand prize. After many hard-fought battles, having faced numerous culinary curveballs, maniacal mash-ups and more, one person has come out on top as the winner. FN Dish has the exclusive interview with the winner.

Spoiler Alert: Find Out Who Won

“‘Cause It’s Science” — Testing the Cutthroat Kitchen Sabotages

by in Shows, April 19th, 2015

As is the nature of the Cutthroat Kitchen beast, the situation inside the battle arena is constantly changing: Ingredients get swapped, chefs move from one station to another, and tools come and go. Aside from Alton Brown‘s evilicious smile, there’s little competitors can count on, thanks to the diabolical sabotages the host doles out. But on tonight’s all-new episode — the first of five heats in the Evilicious tournament — there was one challenge in particular that made at least one element of the battle predictable.

In Round 3’s pound cake challenge, Alton revealed a chemistry set that, while ominous, offered a few opportunities, which food stylist Chelsey found out as she tried her hand at cake baking with the kit during the latest installment of Testing the Sabotages. The challenge would force a competitor to use only the tools within the set — beakers, stirrers, test tubes, a hot plate and a Bunsen burner, among other items — to make a pound cake, and although Chelsey found herself working hard to properly mix the cake batter, she took comfort in the hot plate. “The bottom is cooked,” she said as she flipped her petri-dish cake, “hopefully it will do the same thing on the other side … ’cause it’s science and it does that.” Sure enough, after only a few minutes, the opposite side of the cake was indeed browned; Chelsey said the treat she flipped out of the dish “cuts beautifully,” is “cooked all the way through” and “is delicious.

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