by Duff Goldman in Shows, June 2nd, 2015
by Maria Russo in Community, Shows, June 2nd, 2015
We had celebrated spring moments like Memorial Day, Mother’s Day and pie-packed picnics. We had tasted spring flavors highlighted in numerous ways, and I even picked up a trick or two myself (thanks, bakers!). It’s amazing when you think about how many talented bakers left Spring Baking Championship. They were already winners because they beat out thousands of other bakers to get to the Baking Championship kitchen.
But on Sunday three gentlemen remained to compete for the dough (see what I did there?) and title of Spring Baking Champion, and it was a challenge like no other. These guys had to make three desserts for a wedding dessert bar to compete for an advantage in the Main Heat, in which they had to make one of the most-difficult desserts of all — a wedding cake. It’s been a crazy ride so far, and these three bakers have been gunning for each other since day one. It’s almost like they knew it would come down to this. Let’s get into it and review what these cats created.
by Maria Russo in Shows, June 1st, 2015
A buttery, crisp bun, a blanket of gooey, melty cheese and a hunk of hot meat that oozes juice — there’s nothing quite like an over-the-top burger, especially for Food Network chefs Robert Irvine and Alex Guarnaschelli, who just recently revealed on Guilty Pleasures that some of their most-sinful food cravings include a mac and cheese-topped burger and one served up with sweet griddled onions.
Recently Food Network asked fans to tell us about their burger bites, and in true superfan fashion, you delivered in droves, not just writing back but also showing photos of some of the most-epic between-the-bun creations we’ve seen so far this season. When it comes to layering meat, cheese and veggies — and more meat and more cheese — on top of bread, you all are surely up for the challenge. Keep scrolling below to see some of FN Dish’s favorite selections.
by Maria Russo in Shows, May 31st, 2015
From Southern traditions to down-home eats and drinks, no one knows the true personalities and flavors of the Deep South quite like Bobby and Jamie Deen. This summer the brothers, both Georgia locals, are teaming up to showcase the culture of their native region, as well as the best-ever culinary treasures in the area, on their all-new upcoming series Southern Fried Road Trip.
Beginning Monday, July 13 at 10|9c, Bobby and Jamie will set off on the ultimate regional adventure as they track down tried-and-true classics, like hearty barbecue ribs, fried green tomato sandwiches and over-the-top burgers, and get to know the local legends who create them. From West Virginia to Louisiana and Mississippi to Georgia, the guys will scour the South for specialty favorites the locals love, all in an effort to celebrate the culture and cuisine for which the South is now known.
by Maria Russo in Recipes, Shows, May 30th, 2015
From blueberry suits for a blueberry muffin test to the all-out costumes Alton Brown wears in honor of the special-edition Halloween episode, Cutthroat Kitchen surely appreciates a solid theme, and the team works hard to embrace it fully — and eviliciously. Tonight’s all-new episode celebrated the start of the summer season with a Grill or Be Grilled competition, and you can be sure that all three rounds of cooking, as well as the sabotages, celebrated this seasonal event in full.
For fans watching at home and even judge Simon Majumdar, perhaps no other challenge today was as memorable — and downright diabolical — as what Alton deemed “the human rotisserie” for Round 2’s skewers test. Telling Simon about this “big kahuna for the day,” Alton explained that one chef was tethered to a rotating poll, forced to prep and cook while spinning slowly. “Completely brilliant,” Simon said upon learning of the sabotage, laughing at the hilariousness that was this monstrous setup.
by Joseph Erdos in Shows, May 29th, 2015
Much like frozen pizza dough and canned chicken broth, bottled barbecue sauce is a welcome timesaver on those days when you’re looking for all the help you can get in the kitchen. The flavors and textures of the everyday store-bought BBQ sauce differ from brand to brand, and while you likely have a favorite or two, you may want to dress up the original in order to make it exactly what you’re looking for. That’s where The Kitchen comes in. On this morning’s all-new episode, the cast shared three ways to put your signature spin on whatever sauce you happen to have on hand. From adding an extra hint of sweetness to spicing it up with heat, click here to learn the cast’s top tips for creating your ideal barbecue flavor.
by Ricky Smith in Shows, May 28th, 2015
It’s time to pull out the grill and get cooking, and this weekend on Food Network it’s all about grilling. Friday night watch a grilling episode of Triple D as Guy Fieri visits Los Angeles and Las Vegas, followed by a new episode of American Diner Revival. Then on Saturday morning, Ree Drummond makes grilled dessert pizzas for the kids, Trisha Yearwood is grilling with her family and the cast of The Kitchen heads outdoors for a backyard cookout. The grilling continues on Sunday as Damaris Phillips hosts a family bash and Nancy Fuller heads to the races.
Sunday night on Triple G, four pitmasters go head-to-head in grilling games. Then catch the finale of Spring Baking Championship to find out who wins the $50,000 with their most-creative wedding cake. Cap off the evening with Cutthroat Kitchen, where one chef might end up getting grilled.
by Joseph Erdos in Shows, May 26th, 2015
In the new series Cake Wars, premiering Monday, June 29th at 8|7c, four expert bakers aim to win their jaw-dropping cake a spot at a major party or special event. With Jonathan Bennett hosting, each of the bakers will bake one-of-a-kind creations with the hopes of impressing well-known pastry chef Ron Ben-Israel, Fonuts co-owner Waylynn Lucas and some very special guest judges. Each week, only one contestant will take the cake to headline the main event, and take home the sweet grand prize of $10,000.
by Joseph Erdos in Shows, May 26th, 2015
Five weeks ago 16 celebrated chefs entered Season 4 of the Chopped All-Stars tournament for a chance to walk away with the title of champion and the largest sum in the history of the show, $75,000 for a charity of their choice. Four preliminary rounds whittled down the competitors to four: Art Smith, Anne Burrell, Michael Psilakis and Jet Tila. In their earlier rounds, these four unlocked the mysteries of the basket, creating courses that earned them a place in the finale. All of them brought their A-game to the final battle, but one outmaneuvered them all. FN Dish has the exclusive interview with the champion.
Read the interview with the winner
by Duff Goldman in Shows, May 26th, 2015
Four celebrated chefs made it into tonight’s Chopped All-Stars
finale, taking on the mystery baskets for a chance to win $75,000 for charity. The appetizer round presented them with fish carcass, tasso ham, Calabrian chiles and purple potatoes. And after the episode, judges Alex Guarnaschelli, Geoffrey Zakarian and Scott Conant decided to take on those same baskets. “It’s always a blast when you all leave the judging table,” Ted tells the judges. “It’s a blast for you, because you get to point and laugh at us,” Scott replies. “I think after all this time these might be my two favorite boyfriends that I have,” Alex says playfully, situated between Geoffrey and Scott. “You guys are our original gangsters,” Ted adds.
“A lot of Americans would look at this as garbage,” Ted says, pointing to the fish carcass, which includes a fish head. “This particular fish carcass is cod and a catfish head,” says Geoffrey. “I love how you say that,” says Scott, poking fun at how Geoffrey pronounces “cod.” He points out that most people would probably want to turn the bones into a broth, but with the time constraints it may not be the right choice. “I am dying to cook this,” adds Scott as Ted gives them 20 minutes to create a dish.
I love picnics, and nothing says picnic more than fresh-baked pie. These guys on Spring Baking Championship had 90 minutes to make a delicious pie. Doesn’t seem that tough, right? Wrong! You can bang out a decent pie if you’ve had some practice, but it could be a disaster if it’s been a while since you made one. Pies are a great way to judge baking skills since they involve many steps, and someone with little experience will invariably miss something.