by Maria Russo in Shows, April 25th, 2016
by Maria Russo in Shows, April 24th, 2016
In just a few short years of Cutthroat Kitchen episodes, host Alton Brown has traveled to camp, celebrated the big game in roaring fashion and hosted a holiday feast worthy of Santa Claus himself — all things we do in our day-to-day lives in the new millennium. Now, for the first time ever, Alton is hitting the rewind button and going back to the 1900s in evilicious style in the upcoming Time Warp Tournament, premiering Wednesday, June 1 at 9|8c.
by Maria Russo in Recipes, Shows, April 23rd, 2016
Though he’s always game to try his hand at the sabotages of the day, Cutthroat Kitchen judge Jet Tila managed to dodge a few downright evilicious sabotages during tonight’s all-new After-Show — at least in the beginning. Instead of having to cook front-to-back with host Alton Brown or to dig through a vat of grease for cooking tools, he enjoyed a game of Greek-salad pong — aka a healthified version of the beer game you know and love — wherein he and Alton attempted to secure salad ingredients across the table. But once he managed to score the essentials needed for a salad, Alton unveiled something that he deemed “a horribly simple but wonderful sabotage,” and it all but prevented Jet from making that very salad.
by Ricky Smith in Shows, April 22nd, 2016
Most mac and cheeses are made with one or two, maybe three, cheeses, and sure, they turn out plenty gooey and creamy. But what happens when you more than triple that melty, buttery goodness and stir in a whopping 10 kinds of cheeses? Richness and decadence of the best sort, of course. On this morning’s cheese-focused episode of The Kitchen, Sunny Anderson, the unofficial queen of all things mac and cheese, debuted this showstopper, with wowing results. And perhaps best of all, it’s both easy to make and shockingly easy on your wallet. Here’s how.
by Leah Brickley in How-to, Shows, April 20th, 2016
While the weather warms up outside, your favorite chefs are warming up some of their favorite indulgences. First up: cheese! On Saturday morning, Ree Drummond is hosting a dinner for the ladies who have helped her open a mercantile store in her building. She’s serving up jalapeno cheese bread alongside a cheesy take on cauliflower soup. After that, the co-hosts of The Kitchen are celebrating cheese with a 10-cheese mac and cheese as well as a nacho volcano from Food Network Star Justin Warner.
by Joseph Erdos in Shows, April 19th, 2016
Guy Fieri gave another four contestants the chance to reverse their fortunes on this week’s episode of the Guy’s Grocery Games redemption tournament. In the first round, they were all sent out into the aisles with ridiculously tiny shopping bags to stuff full with ingredients for a fried feast. Naturally, a couple of the contestants gravitated toward fried chicken, so here’s some fried-chicken wisdom from Food Network Kitchen:
by Melissa d'Arabian in Food Network Chef, Shows, April 19th, 2016
Tonight the Season 5 Champions tournament continued with the final preliminary round, where four previous Chopped champs battled it out to earn the last spot in the grand finale. There the winners of all four preliminary rounds will compete for a chance to walk away with $50,000. In the last round of this fourth battle, one young chef went up against one experienced chef, who also happens to be an expert in pastry. The dessert round looked like it would be an easy win, but when it came to considering all three rounds, the judges chose the competitor who presented the best three courses overall. Find out who won this fourth preliminary battle and earned the last finale spot.
Read the interview with the winner
by Maria Russo in Shows, April 17th, 2016
As a regular judge on Guy’s Grocery Games, the question I’m asked most frequently is, “Is it fun?” The short answer is YES. Being a part of GGG is truly a blast. So to give you an idea of why I love my job so much, I thought I would give you a little behind-the-scenes peek into the life of a GGG judge. Join me on a typical day.
6:40 a.m.: I wake up, five minutes ahead of my 6:45 a.m. “just-in-case” alarm. I drink the big bottle of water on my nightstand, splash water on my face, do a quick tooth-brushing, do 10 pushups to wake up, and throw a sweatshirt over my pajamas, slip some Toms onto my feet and head to the hotel restaurant for coffee. (Yes, I go to hotel lobbies and restaurants in my pajamas, sleep creases still in my cheek, and I hope I’m never too famous to do that.) Back in my room, I sip coffee, do my morning devotional, shower and dry my hair. One of the perks of this job is that I almost never have to factor in any makeup time before leaving. If I’m clean, that’s good enough.
by Maria Russo in Recipes, Shows, April 16th, 2016
No stranger to the role of judge or competitor on Cutthroat Kitchen, Richard Blais is a bit of an evilicious die-hard (he did win Round 1 of the latest Superstar Sabotage tournament, after all). And on tonight’s new episode, he proved his dedication in the most-permanent (or at least a permanent-looking) way: a Cutthroat Kitchen tattoo. The name of the game this week was breakfast, and for this special episode both host Alton Brown and Richard, who was the guest judge of the day, donned themed bathrobes as they doled out and critiqued contestants’ morning meals. And when Richard pulled back his own fuzzy robe, he revealed a shockingly realistic tattoo of the show’s logo on the left side of his chest.
by Ricky Smith in Shows, April 15th, 2016
French toast: bread, eggs, milk or cream. That’s it, right? Right … technically. But the world of French toast goes beyond those basic ingredients, and what results when you add even more flavors and textures — or even dress up the three staple ingredients — can be downright indulgent and worthy of both breakfast and dessert. On this morning’s all-new “secrets” episode of The Kitchen, the cast revealed little-known tricks for upgrading some of your favorite dishes and common pantry items in new, bold ways. Enter French toast. By using extra-special bread, making a creamy custard with warm spices and finishing the dish with sweet toppings, the co-hosts transformed this go-to dish into a next-level winner.
Ever wonder how your favorite chefs make their food taste and look so good? Tune in this weekend as Food Network chefs reveal secrets from their own kitchen, their time working at restaurants and more. First up on Saturday, Ree Drummond is answering her fans’ most-asked questions while she makes Mexican chicken soup and white sandwich bread from scratch. Then, the co-hosts of The Kitchen are spilling the secrets restaurants use to make your food taste more delicious, while making potato chip-crusted salmon and a pickle-brined pork chop.