Starting Sunday, Aug. 23 at 8|7c, famed chefs will enter Flavortown Market for a special five-part All-Stars series of Guy’s Grocery Games. You never know what host Guy Fieri has up his sleeves as he doles out games that even these chefs will find challenging. Whether it’s the Fieri Food Pyramid, a game of Can Can or the dreaded Food Wheel, they must be prepared for anything. The rotating panel of judges comprises Richard Blais, Melissa d’Arabian, Duskie Estes, G. Garvin, Troy Johnson, Beau MacMillan, Brian Malarkey, Catherine McCord and Aarti Sequeira. In the fifth and final episode, the All-Stars will be teamed up with professional athletes, giving the All-Stars even more of a sporting chance to win a cash prize for their respective charities!
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So far on Cake Wars, we’ve seen everything from comic hero cakes to spectacular wedding creations. Each week contestants are bringing their A-game with the hopes of impressing judges Ron Ben-Israel and Waylynn Lucas, who along with host Jonathan Bennett make for a hilarious trio and a lively set, as seen in this behind-the-scenes video.
It’s true what they say: Bobs have more fun. On tonight’s brand-new installment of Alton’s After-Show, two of the Cutthroat Kitchen Bobs — the guys in charge of demoing and deconstructing host Alton Brown’s seemingly never-ending loot of sabotages — faced off in a diabolical yet hilarious horse race, all in the name of explaining to judge Jet Tila just what three chefs endured in Round 1’s biscuit breakfast battle.
Propped up on inflatable horses, the Bobs took their marks at the front of the arena and bounced around the kitchen for a full lap, much to the delight of Alton and Jet, who watched the mayhem unfold. “Coming around the gate it’s the kind-of-sort-of-bald-headed-skinny Bob taking the lead over the bespectacled Bob, who better catch up,” Alton said, narrating the race in his best announcer voice. In the end, Alton declared the match a draw, though “the bespectacled Bob” lost his balance at the very end, toppling to the ground on his side so the bouncy horse was belly up for a moment. “Great sabotage,” Jet said after realizing what challenges these horses held for the three sabotaged chefs.
Whether you’re grilling burgers, brats or barbecue this summer, nothing will round out your cookout menu quite like a hearty potato salad, and when it comes to creating the ultimate version, there are two groups: mayonnaise-dressing devotees versus vinaigrette lovers. On this morning’s all-new episode of The Kitchen, the co-hosts took those schools of thought one step further by creating two potato salads that differed not only in toppings but also in potatoes. Read on below for Geoffrey Zakarian’s and Katie Lee’s easy, crowd-pleasing recipes, one featuring Yukon golds and another made with golden sweet potatoes.
The star of GZ’s simple-to-prepare Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette (pictured above) is the sweet and tangy dressing he tosses with the potatoes. The addition of briny capers and whole-grain mustard guarantees a bold bite, while pickled cherry peppers and a duo of herbs offer color and freshness. Geoffrey says that you can make this potato salad the night before serving it; just keep it in the refrigerator, and be sure to toss it well before digging in.
This weekend, catch up with your favorite chefs on Food Network, who are bringing you all-new recipes — ranging from frozen summer treats to authentic Italian dishes — that are perfect for every occasion. On Saturday morning, join the cast of The Kitchen for summer recipes like potato salad. Plus, they get a special visit from Kathie Lee Gifford, who makes her delicious Peach and Rhubarb Crostata.
Start your Sunday morning with Ree Drummond and watch as she puts the spotlight on color in vibrant dishes like her Asian noodle salad and strawberry ice cream. Next, tune in for the premiere of Giada in Italy, where Giada De Laurentiis travels to the beautiful coastal town of Sorrento to grab ingredients for her light meal featuring Grilled Treviso with Citrus Bagna Cauda. Then, learn Daphne Brogdon’s recipes for cooking economically, like her Hearty Summer Pasta and Three-Ingredient Pea Soup. In the evening, gear up for three hours of competition. Kick it off with Triple G, where the chefs face a challenge involving the express lane. Then, it’s a food truck throwdown on Food Network Star. Watch as the finalists create a social-media promo for their food truck, which they must present to food truck enthusiasts who get to decide which dishes of theirs to try. Finally, tune in for Alton Brown’s latest challenges on Cutthroat Kitchen at 10|9c.
Guy Fieri has done it again. For the third year in a row, the past Food Network Star winner’s fan-favorite series, Diners, Drive-Ins and Dives, has scored a nomination for a Primetime Emmy Award. From North Pole, Alaska, to the island of Key West, Fla., Guy and the Triple D team have traveled from coast to coast and beyond in search of the best, most-over-the-top versions of classic eats and drinks and the local legends who create them at popular joints and little-known hot spots alike. The series, now in its 23rd season, is nominated in the Structured Reality Program Category.
Joining Triple D in the Structured Reality Program category are Antiques Roadshow, MythBusters, Shark Tank and Undercover Boss, as well as HGTV’s Property Brothers, hosted by siblings and home-renovation experts Drew Scott and Jonathan Scott. Fresh off of its seventh season, Property Brothers is known for transforming fixer-upper houses into dream homes — all while staying within a family’s budget and set timeline.
If you’re all about location, location, location when it comes to finding your next favorite restaurant, then you’ll revel in the hot spots Curtis Stone reveals on his brand-new series, Beach Eats USA. Premiering Wednesday, Aug. 12 at 10:30|9:30c, this six-episode celebration of all things waterside will showcase the ultimate collection of beachside bites from coast to coast, serving up not only fresh, alfresco fare, but also a shining backdrop of sand and surf.
The beauty of beachside fare is that along with a stellar view, most bites are easy enough to eat sans forks and knives — and shoes, as it’s all about digging in along the water. That casual, simple atmosphere is just what Curtis is after as he tracks down a series of themed eats, including burgers, like the one he tries along the Pacific Ocean in California, and boardwalk bites, like the soft-shell crab hailing from the Chesapeake Bay. In his travels, he’ll check out the local beach scene up close, indulge in regional adventures, get to know the restaurants’ chefs and owners, and surely dig into assorted famous eats as he chats with diners.
On tonight’s episode, Chopped headed outdoors for the premiere of the second installment of the five-part Grill Masters tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for a place in the finale and a chance to win the $50,000 cash prize. In the first round, four fierce competitors took up the challenge; in the final round, two who share a history in the barbecue competition circuit faced off. The challenge could have ended in either’s favor, but the one who prevailed had the best three courses, earning a finale spot. Hear from the Chopped Champion of tonight’s episode.
During this season of Chopped Grill Masters, premiering Tuesday, July 14 at 10|9c, two new guests join the panel of regular judges at the chopping block: Amy Mills and Tim Love. Known as the heiress of barbecue, Amy is the daughter of famed barbecuer Mike Mills, and she is a top-notch barbecuer and restaurant consultant. With many years of experience, she knows what competitive barbecue is all about, so there’s no one more well-suited to judge two of the tournament’s preliminary rounds. FN Dish caught up with Amy on the set of the show to chat about grilling, barbecue and the difficulties the competitors face in this tournament.
Unusually Sized Rodents, Unhappy Campers and the Ultimate S’mores: Alton Brown Previews Camp Cutthroatby Maria Russo in Shows, July 14th, 2015
Summertime in the woods at camp … a time for late-night dives in a cool lake, fireside chants with friends and as much mess-hall grub as you can eat, right? Wrong, at least when Alton Brown’s in charge of camp. On his all-new series Camp Cutthroat, he’ll take the most-diabolical aspects of the classic rounds of eviliciousness and send them to the great outdoors for a five-part tournament of wilderness — and sabotage — survival.
Just in time for next month’s premiere (Wednesday, Aug. 12 at 9|8c), FN Dish caught up with Alton to chat about his plans for the sure-to-be-unhappy campers he’ll be welcoming to the woods. “I just throw out the most-horrible things I can think of!” he said of what’s in store, adding that when it comes to chefs’ preparedness, they ought to come equipped with “Rodent-of-Unusual-Size repellent and anything-that-stings repellent” when they show up. Read on to hear more from Alton and learn his secret for making the ultimate s’mores.
What 10 essential pieces of equipment should these chefs pack in their duffle bags for the tournament?
Alton Brown: Bear repellent, snake repellent, wolf repellent, mosquito repellent, Rodent-of-Unusual-Size repellent, anything-that-stings repellent, wolverine repellent, skunk repellent, mountain lion repellent and snacks.
Are you a camper or a glamper? Tell us about your most-memorable outdoor trip.
AB: I am most certainly not a “glamper,” as I almost never line the floor of my yurt with the “good” rugs. And my espresso machine is solar-powered. As for my most-memorable camping excursion, well … I can’t talk about it. …