Chopped fans, here’s your chance to be a part of the competition. You’ll be able to choose the basket ingredients for unsuspecting chef-competitors for an upcoming episode. Food Network is giving you the opportunity to assemble the ingredients that make it into all three of the mystery baskets. It’s a special viewers’-choice episode that will take the competitors by surprise.
All Posts In Shows
“There’s nothing that says, ‘Welcome to a barbecue place,'” Robert Irvine said after surveying Tootie’s Texas BBQ, but it turned out that what he deemed the “very, very bland” decor was just one of several problems plaguing owner Eileen Smith’s Cathedral City, Calif., restaurant. With unexceptional ‘cue coming out of the kitchen and mediocre management at the helm of the business, Tootie’s was losing nearly $3,000 every week, so Eileen looked to Robert to reinvigorate the eatery as well as herself, after she’d endured a string of personal losses and devastating struggles. With only two days to work and a budget of just $10,000, Robert indeed fulfilled his Restaurant: Impossible mission, reopening Tootie’s with an updated menu and a comfortable, lively interior. Read on below to hear from Eileen in an exclusive interview, and find out how she and her business are doing today.
“Our sales are up 30 percent,” Eileen says, adding, “I know I have a ways to go before I am making a profit, but the gap is closing. I am working my tail off to ensure success.”
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient broccoli rabe. The goal of this challenge was to find a new use for the leafy green outside of traditional Italian cooking. With that in mind, this recipe for Broccoli Rabe and Cheddar-Beer Soup came about. This classic comfort food gets remade by swapping regular broccoli with broccoli rabe, which lends a spicy and slightly bitter taste to the soup. You might just find yourself loving this new rendition even more than the original — it’s that flavorful.
On Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst kitchen skills imaginable, but if they’re able to last through seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing to Bobby last season. Unfortunately, two recruits, one from each team, must be eliminated every week.
Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
On Worst Cooks in America, 14 recruits have the tremendous opportunity to be mentored by Food Network chefs Anne Burrell and Bobby Flay. They’ve come to Boot Camp with some of the worst skills imaginable, but if they’re able to survive seven weeks of competition without getting eliminated, they might just be named the best of the worst and win $25,000. And their mentor gets bragging rights. This year, Anne is fighting to get back her title after losing to Bobby in Season 4. Every week, one recruit from each team is sent home.
FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Whether for an after-school treat, late-day pick-me-up or just-because indulgence, beloved snack foods like Twinkies, potato chips, doughnuts and Goldfish crackers are timeless munchies that can curb cravings in a flash. While you surely have images of noshing on these bites as a child — or just recently — you’re going to see them in an all-new light on the upcoming series Rewrapped.
Hosted by Rachael vs. Guy: Celebrity Cook-Off and Chopped All-Stars alum Joey Fatone, Rewrapped, premiering Monday, April 21 at 8|7c, will celebrate these tried-and-true comfort foods — and put a competitive spin on them. With limited time to cook in Round 1, three competitors will have to re-create the chosen snack of the day for a panel of discerning food folks and snack-brand experts. The goal is to make their version resemble the original as much as possible in areas like taste, texture and appearance in order to earn points they can carry into Round 2. It’s then a matter of reinvention, as the rivals must use the packaged good to devise a dish all their own. From savory takes on a traditional sweet treat to next-level dessert plates and almost everything in between, competitors will have to deliver on creativity above all else if they want to wow permanent judge Marc Summers, the host of Food Network’s Unwrapped, plus the other evaluators. In the end, however, only one will have earned enough points to claim lasting glory and, best of all, a lifetime supply of their challenge snack.
It’s no secret that success on Cutthroat Kitchen often entails strategy; it’s not enough to show up and cook on this evilicious competition, as at its heart the contest is a game that requires careful manipulation in order to win. While catching up with judge Antonia Lofaso on tonight’s all-new installment of Alton’s After-Show, the host explained that in Round 2’s quiche challenge, two of the remaining chefs could have potentially bettered their own outlooks had they joined forces to sabotage and outcook one rival in particular.
“If I’d been playing the game,” Alton said, “and I was Chef Gregory, I would [have] wanted to preserve Chef Bryan, so then I could have killed him in the end.” He mused of Chef Emmanuel, who likely had vast experience in cooking quiche on account of heritage: “Who wants a French guy to be able to fight a quiche battle?” Antonia agreed and suggested later, “They should have all actually ganged up on [Chef Emmanuel].” She added that it was “lights out” once Chef Emmanuel presented a quiche with Gruyere and bacon on account of these naturally rich, flavorful ingredients. “Everything else could be bad because I put Gruyere and bacon together,” Antonia imagined as Chef Gregory.
On tonight’s premiere episode of the new Chopped Tournament of Stars, four sports stars entered the competition to take on the mystery baskets for an opportunity to earn a spot in the finale. A $50,000 donation to charity and the title of Chopped champion are at stake. Each athlete is familiar to the competition of his or her individual sport, but when it comes to the Chopped kitchen, it’s an entirely different ball game. Only one proved to have what it takes to win, showing a true charge of the kitchen. FN Dish has the exclusive interview with the Round 1 winner.
When it comes to cooking, the most-important aspects that determine a successful plate of food are taste and flavor — that’s a given. Food that tastes good is good. But on Worst Cooks in America, taste and flavor are oftentimes the last things on recruits’ minds. What happens quite often is they will overcompensate with salt or use way too many spices when they’re told their food is not flavorful enough. And on occasion they will mix up competing flavors, making, say, a Cajun curry — a dish that is confused and muddled.
The lesson that Anne and Bobby try to teach is taste, taste, taste. Taste as you go, as you cook, so you won’t end up oversalting your food before serving it. It’s all about layering flavors and making combinations that work well together and do not compete against each other. This is a cornerstone of learning to cook, and hopefully by the end of Boot Camp the recruits will have learned this lesson.
On this morning’s brand-new episode of The Kitchen, Katie Lee shined a light on a family-favorite recipe, a rich, hearty Beef Stew. Although she’s since modernized the dish and turned it into her own creation, she reminisced on memories of her grandfather making this long-honored, tried-and-true classic. No matter your family’s cooking style or experience in the kitchen, chances are that you, too, can recall cooking a beloved recipe alongside a loved one or close friend.
FN Dish caught up with some of your favorite Food Network chefs, and it turns out that when they’re cooking off the clock, these stars are most fond of creating meals with their families as well. Read on below to hear how The Kitchen co-host Geoffrey Zakarian, plus Scott Conant, Alex Guarnaschelli and more chefs answered one simple question: Who’s your favorite person to cook for? Then cast your vote in the poll to tell FN Dish who you most enjoy being with in the kitchen.