Why should adults have all the fun? Thanks to the new show Chopped Junior, kids now also have the opportunity to get their hands on some infamous mystery baskets. And we were happy to see that the ingredients are just as tricky as those in the grownups’ baskets: items like cotton candy cookies, pepperoni pizza and candied sardines!
All Posts In Shows
Those of you familiar with Food Network Star Season 8 winner Justin Warner know that the self-taught cook and popular Brooklyn restaurant owner has some seriously creative ideas when it comes to food. In Season 2 of his Food Network Web series Foodie Call, Justin meets with industry pros to chat about their hot-topic specialty foods, and then wows each of them by coming up with entirely new ways to use the ingredient in a dish. Just wait until you see which classic American pork product he’s tackling for the first episode of the new season. (No, it’s not bacon!).
It’s no secret that Cutthroat Kitchen loves a solid swap-out; from inferior ingredients taking the place of quality pantry picks to professional-grade utensils being traded for oddball replacements, chefs have been forced to work and cook with all manner of second-rate products. And on tonight’s brand-new episode of Cutthroat Kitchen, host Alton Brown proved his eviliciousness once again when he auctioned off a sabotage that forced one chef to do all of the mixing and cooking needed for stuffed shells in what else but seashells.
Before competitors could start bidding, though, the Cutthroat culinary crew had to make sure that such a feat was even possible; after all, it’s not every day that you boil noodles in a shell, right? In the latest installment of Testing the Sabotages, food stylist Abel Gonzalez attempted the sabotage, with surprising results. “I’m going to go [with] low heat,” Abel said as he gingerly placed a water-filled conch shell atop the stove. “I’m worried about them cracking.” As he began making his tomato-garlic sauce in a smaller shell, he noted the sound of cracking shells, but that didn’t stop him from proceeding. “They’re holding up,” he said. After a bit of careful mixing and a light-handed assembly, Abel baked the filled pasta shells inside the sauce shell, and what resulted was just what he was looking for. “It smells great. The cheese is oozing. Mmm. Pretty tasty,” he said after just one bite.
You went apple picking this weekend, and not only did you score a bushel of fresh-from-the-orchard apples, but you also grabbed a gallon of cider and a dozen cider doughnuts. After polishing off a few doughnuts on the car ride home — and a few more before and after dinner that night — what’s left to do with the extras? Enter The Kitchen. On this morning’s all-new episode, Sunny Anderson and Katie Lee introduced two brand-new ways to put leftover doughnuts to work; both ways are easy and guaranteed to please your sweet-tooth cravings.
Just when you think that everyday bread pudding can’t get any more indulgent, Sunny’s Apple Cider Doughnut Bread Pudding raises the stakes with a custard laced with pumpkin pie spice — and a base of doughnuts, of course. If you don’t have apple cider doughnuts on hand, pumpkin spice doughnuts or even the plain variety will work, Sunny notes. She bakes doughnut pieces with the spiced custard, chewy dried cranberries and chopped pecans for texture, then serves the bubbly mixture while it’s still warm with a scoop of vanilla ice cream for added richness.
Get highlights from Episode 5 of Worst Cooks in America: Celebrity Edition, and see some of the craziest moments in GIFs.
What to Watch: The Kitchen’s Halloween Party Shortcuts and Elvira on the Season Finale of Halloween Warsby Ricky Smith in Shows, October 23rd, 2015
It’s time to start prepping for all of your Halloween festivities — and this weekend your favorite shows will have all the tricks, tips and recipes you’ll need. First up on Saturday, Ree Drummond is making a care package for her daughter that includes Brownie Cookies and Homemade Cheddar Crackers. Next, Nancy Fuller turns her farm into a haunted adventure complete with ghoulish treats. Then, The Kitchen co-hosts reveal the best crafts and tricks for your Halloween party, including two ways to transform apple cider donuts. After that, Patricia Heaton prepares a haunted feast including Tombstone and Coffin Grilled Cheeses and Zombie Punch. Then on Saturday night, Alfonso Ribeiro is going behind the scenes to find out how Hot Tamales, Dum Dums and Tootsie Pops are made.
On Sunday morning, Damaris Phillips is carving pumpkins while enjoying Roasted Chicken White Chili and Red Velvet Lava Cake. And on Sunday night, Guy Fieri challenges chefs to turn the main ingredients of lemon bars into a dinner on Guy’s Grocery Games. Next, Elvira, Mistress of the Dark, helps decide which team wins Halloween Wars and the grand prize of $50,000. Then, Alton Brown has a new slate of sabotages planned for the chefs on Cutthroat Kitchen.
Though Miriam had invited Robert Irvine to her friend Jodi Boucher’s Bradenton, Fla., restaurant, Theresa’s Restaurant, Jodi did not know that he was on his way, which set the scene for an all-new Restaurant: Impossible Ambush. When Robert and his team surprised Jodi, they found abounding employee issues and a drab dining room, though perhaps paramount to those problems was Jodi’s weak leadership. It was up to Robert to help her drop her micromanaging ways if she was to enjoy a second chance at success at Theresa’s Restaurant. Read on below for the first interview with Jodi to find out how her business is faring today.
“Weekday sales have doubled and weekend sales have tripled” since Robert and his team left Theresa’s Restaurant, according to Jodi. “This has been amazing for business,” she says. And she adds that locals have been quick to chat about the restaurant’s updated interior and new design. “The customers are absolutely shocked at the transformation. The fresh new look has everyone in the town talking about us. Very modern but not too much,” she notes.
In this new Impossible tournament, Chopped is switching up the format: Chefs will compete in three preliminary rounds for a chance to earn a spot in the finale, where the champion will get the opportunity to compete against Robert Irvine in a wild-card round. Just for getting there, the champion will pocket $15,000, but upon beating Robert, he or she will win an additional $25,000, for a total of $40,000.
On tonight’s episode, four very accomplished chefs who’ve competed successfully on Chopped before have returned to take on the most-impossible mystery baskets, but only one of them will earn a spot in the finale for an opportunity to get to Robert.
Chopped fans, doesn’t it seem that with every new episode the mystery baskets just keep getting weirder and weirder? Well, with the recent Chopped: Impossible tournament, the ingredients were quite possibly the most impossible anyone has seen. But digging into the history of Chopped, we’ve discovered some very out-of-the-box items.
Going through all of the seasons of Chopped, we’ve narrowed down the list of mystery basket ingredients to 15 of the most impossible. Although these ingredients may have stumped many of the chefs who have come before, now’s your chance to master these ingredients. Future competitors, take note! We’ve consulted with the chefs of Food Network Kitchen and present to you the final list, with advice on how to use the ingredients. But we want to know: Which ingredient do you think is the most impossible of them all?
This season on Worst Cooks in America, seven celebrity recruits have signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray, but unfortunately one recruit has to be eliminated in each episode. Last week Barry Williams couldn’t get the hang of the pasta machine and ended up in the elimination challenge, where he lost a pasta cook-off to Ellen. This week Ellen, Jenni and Kendra remain, but there are only two spots in the finale. Unfortunately, one of the most-entertaining recruits leaves the competition, just short of the finale. FN Dish has the exclusive exit interview with tonight’s eliminated recruit.