by Maria Russo in Shows, March 18th, 2015
by Lygeia Grace in Recipes, Shows, March 17th, 2015
It’s not every day on Restaurant: Impossible that Robert Irvine visits a 4,000-square-foot restaurant — let alone one that used to enjoy profits of more than $1 million. On tonight’s all-new Season 11 premiere, Robert and his team traveled to Bowling Green, Ky., to take on their most-massive mission to date at WhaBah Steakhouse, a part-restaurant, part-music venue that, despite its early success, was facing serious losses. With limited time to work, Robert and the Restaurant: Impossible crew had to not only re-inspire Donnie “Perky” Perruquet but also transform his enormous establishment. Read on below to hear from Perky’s daughter, Nicole Schwarzkopf, and find out how WhaBah Steakhouse is faring today.
Although WhaBah Steakhouse was packed immediately after filming, business has since slowed, though Schwarzkopf notes of the updated decor, “We love, love, love the clean, fresh new look, and the bar and tables.”
by Joseph Erdos in Shows, March 16th, 2015
Things got off to a sticky start in Episode 3 of All-Star Academy when Mimi attempted her first caramel sauce and Chef Curtis nearly lost his cool. “Pull it off the heat right now! Now!” he bellowed to the home cook from the sidelines. But it was too late. “It’s burnt,” he declared. “Take that caramel sauce [away]. I don’t want to see it.” Fortunately, Mimi was able to shift gears and come up with a whipped cream for her apple crumble that judge Elizabeth Falkner later deemed “awesome.” You might not be so lucky — or have the ingredients for a different topping on hand. To create smooth, buttery caramel the first time around, try the following tips.
1. Gather your ingredients before you start cooking: Caramel can go from silky and sweet to burnt and acrid in less than a minute. With your mix-in ingredients (cream, butter or water) prepped and measured, you can add them at just the right moment to stop the cooking.
by Maria Russo in Shows, March 15th, 2015
As temperatures begin to warm with the turn to spring, the competition in the kitchen heats up as eight of the country’s most-talented bakers compete on Food Network’s new series Spring Baking Championship, premiering Sunday, April 26 at 9|8c. Bobby Deen hosts this sweet competition, in which contestants attempt to rise to the occasion with their springtime treats and win a sweet spot in the hearts of judges Duff Goldman, Nancy Fuller and Lorraine Pascale. Only one winner will take home the grand prize of $50,000 and the title of Spring Baking Champion.
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by Rosanna Talarico in Shows, March 13th, 2015
Though it just so happens that many sabotages lead Cutthroat Kitchen chefs to turn out inferior dishes, thanks to the oddball ingredients and haphazard tools, each challenge is — believe it or not — designed to ensure that the competitors have what they need to succeed. That’s where Testing the Sabotages comes in; before a sabotage is sold at auction, the Cutthroat Kitchen culinary crew must attempt it behind the scenes to ensure that it is indeed fair for contestants.
In the latest test, on a spicy-tuna sushi swap-out during a tuna melt challenge, it turned out that this challenge not only allowed for a successful tuna melt, but ultimately set the scene for creating a sandwich far superior to the original. Food stylist Hugo Sanchez hollowed out sushi rolls to excavate the seafood inside, and after he combined the fish with a bit of mayo, plus fresh green and purple onions, and then mounded the mixture with cheese between slices of bread, the resulting dish turned out “better than a regular tuna melt,” he proclaimed. “It’s got a little spice, which I normally wouldn’t have added.”
by Joseph Erdos in Shows, March 12th, 2015
Kick off the weekend with a St. Patrick’s Day celebration this Saturday morning on The Kitchen. Join the hosts as they make a corned beef and cabbage dish with a twist and shake up a must-make St. Paddy’s Day cocktail. On Sunday, learn ways to incorporate preserved fruits and veggies into your cooking on Farmhouse Rules. Nancy Fuller is cooking up a ham steak with apple mustard chutney, shredded beet and carrot salad, a scalloped vegetable casserole, honey ginger lemonade and butterscotch pudding with chocolate ganache for dessert.
Tune in Sunday evening for the competition and thrills beginning with an episode of Guy’s Grocery Games at 8|7c. Watch as four exceptional James Beard-nominated chefs compete for $20,000 in the Triple G Shopping Spree. Then, on All-Star Academy, you don’t want to miss the battle of the mentors as they cook to win for an advantage in the competition. Finally, Alton Brown has sabotages that put three chefs’ skills to the test on Cutthroat Kitchen.
by Joseph Erdos in Shows, March 11th, 2015
On Guy’s Grocery Games, “Five Ingredients or Less” is inarguably the most well-known, difficult and popular game. And why is that? Because “everybody plays the game at home and goes, ‘Here’s my five,'” says the show’s host, Guy Fieri. It’s hard to resist even if it’s just left up to the imagination. “It’s awesome to see what the chefs come up with here [on the show],” continues Guy, especially when there are those who make it even more challenging for themselves by creating a dish with just four ingredients! That’s what makes the game so fun — it can go any which way.
We asked Guy to play along and come up with his favorite five-ingredient dish, but he doesn’t stop at just one combination. He says, “It depends on what day it is, what time it is, what you just had for lunch, what you’re going to have for dinner, what you are emotionally, how you’re feeling physically, what temperature is it outside.” But Guy’s first combination surprised us.
by Joseph Erdos in Shows, March 11th, 2015
What Food Network’s new show All-Star Academy, Sundays 9|8c, does is transform eager home cooks into competitive machines. But all of these cooks had to start somewhere — in their home kitchens, where they honed their culinary skills on their friends and family before they were ready for the competition show. Seeing these competitors made us wonder: What makes a good home cook? What makes him or her ripe for competition? So we went straight to the mentors to find out.
Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon reveal the traits a great home cook must have to put out impressive dishes. And these are skills that can easily translate to the competitive arena once learned and perfected through practice. The 10 individuals who came into the competition were ready to take on the challenge of All-Star Academy. Are you ready?
by Joseph Erdos in Shows, March 10th, 2015
With the largest prize ever in Chopped history on the line, 16 culinary stars enter the hallowed kitchen for a fourth season of Chopped All-Stars, premiering Tuesday, April 28 at 10|9c. In each episode of the five-part series, four chefs go head to head in competition. Each one hopes to cook his or her way through to the end without getting chopped. The four winners then advance to the finale, where big bucks are at stake. One will walk away the All-Stars champion with $75,000 for his or her charity.
The caliber of chefs this season includes those who are very familiar to competition, having appeared in previous Chopped and Iron Chef America battles. Many are stepping into the Chopped kitchen for the first time. Find out who’ll be competing.
When it comes to the judges of Chopped, Tuesdays 10|9c, they definitely have their own distinctive personalities, and it’s most evident just by the way they deliver the bad news to unsuspecting chefs at the chopping block. If you’ve ever found yourself siding with one judge over the other — especially when there’s a heated disagreement pertaining to the correct use of a mystery basket ingredient — you’re not alone. You’ve probably thought to yourself you could easily hang with one of them. Well, now’s your chance to find out with whom you share the most in common.
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