It’s hot, it’s late, it’s summer — nothing quenches your thirst at times like these quite like a refreshing cocktail, and the same holds true for the competitors who are set to spend a session at Alton Brown’s evilicious Camp Cutthroat. Just in time for the first session of Camp, on Wednesday, Aug. 12 at 9|8c, FN Dish wants to know: How much of a cocktail connoisseur are you? From mixed spirits and fruity sippers to essential bar equipment and common drink garnishes, concocting winning cocktails takes more than just a shaking up a few kinds of liquor. Test your mixology savvy by taking this quiz to find out if you’re a Beverage Beginner, a Competent Cocktailer or a Mix Master.
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In Food Network’s new series Rachael Ray’s Kids Cook-Off, premiering Monday, Aug. 24 at 8|7c, eight junior chefs will put their exceptional cooking chops to the test as they compete for a $20,000 culinary scholarship and their own Web series on FoodNetwork.com. The pintsize competitors will be tested with on-camera challenges and high-pressure cooking obstacles as they attempt to impress host Rachael Ray. But they’re not only gaining the approval of Rachael — they’ll also be competing in front of an all-star guest judge each week, including Sunny Anderson, Robert Irvine and Alex Guarnaschelli.
The kids range in age from 11 to 13, but you’d never guess that by the looks of the food they can produce, including out-of-this-world pasta dishes and pastries you have to see to believe. The chefs have their own signature styles, coming from California, Colorado and everywhere in between. Tough challenges will allow the best of the best to rise to the top, but only one can be crowned the champion.
Tonight was the final preliminary round in the five-part Chopped Grill Masters tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation competed to earn a place in the finale, airing Aug. 11 at 10|9c, for a chance to leave with the $50,000 cash prize and the title of Chopped Grill Masters Champion.
Seasoning was the big issue in the appetizer round of tonight’s episode, as many of the competitors seemed to forget how important it was for achieving flavor. Luckily by the next round the competitors learned from their mistakes. By the final round the two strongest grillers remained. But in the end one competitor rose to the top, overcoming issues of seasoning and putting out dishes that hit on all three judging criteria: presentation, taste and creativity. Hear from the Chopped Champion of tonight’s episode.
When it comes to new ways to make chefs suffer at the hands of the everyday chicken, Alton Brown is somewhat of a master saboteur (Chicken in a can: Need we say more?). He proved that theory once again on tonight’s brand-new episode of Cutthroat Kitchen, putting a chicken in a bottle and forcing one chef to extract it before executing a dish of jerk chicken.
As is the case with every evilicious sabotage, this one was attempted by the Cutthroat culinary crew before it reached Alton’s auction table, and just like Chef Guy did on the show, food stylist Hugo Sanchez struggled before finally pulling out the bird piece by piece. “Time to go fishing for chicken,” he said, attempting to use a makeshift skewer hook to pry out the meat. Unfortunately for Hugo, though, the bird proved too slippery to stay on the hook, and it sunk back into the bottle, leading Hugo to try the manual approach with “brute force.” After losing his grip repeatedly, though, it was time to try a sharper tool: a knife. “I’m just going to start hacking this bad boy away,” Hugo confessed. “Maybe shredded jerk chicken it is.” He admitted, “There is nothing pretty about this sabotage.” But it was nevertheless possible to complete the sabotage within the allotted time — and with favorable results. Read more
Leave it to an Iron Chef not only to find a way to prepare a traditionally involved dish simply and quickly, but also to guarantee flavorful, classic results with his made-over method. On this morning’s all-new seafood-focused episode of The Kitchen, Geoffrey Zakarian took on the beloved Spanish dish of paella, known for its crimson-hued, saffron-scented rice, shellfish and meat — and its lengthy prep time. But instead of presenting a tried-and-true intricate recipe, he transformed the dish into something that’s easy enough to make in a Dutch oven, no special paella pan required.
In his recipe for Quick Paella with Chorizo, Shrimp and Chicken, GZ celebrates all of the tastes and textures you know and love, but he brings them to life in a can-do way. His secret is layering the ingredients: first building a flavor base of chorizo, garlic and onions, then adding the saffron for warmth and color, and finally bringing in the rice. After working in the moisture — white wine and chicken broth — he recommends leaving the dish alone to cook for about 20 minutes. This will allow the rice to absorb the liquid and become nearly tender. A seafood duo of shrimp and mussels, plus a generous addition of peas, brightens up the dish, and perhaps most importantly, promises authentic flavor just like that of classic paellas.
From wow-worthy giveaways like the Easter basket to their segments that answer questions, provide money-saving tips and inspire your next meal, The Kitchen co-hosts keep fans who are watching at home at the forefront of the show, with recipes, tips and how-tos that’ll help you conquer your own kitchen with ease. As the show gears up for its next round of tapings, the crew needs your help in answering two questions. Check out the questions below, then leave your answers in the comments section. Your responses may influence what’s shown on-air.
Question 1: The kids are going back to school soon, so it’s time to get prepped with fun after-school snacks. Do you need help getting creative with these treats?
Question 2: Craving a new twist on Mexican food for your family? Marcela can make that happen — just tell us what you want to see her whip up!
If you’ve been cooking up all your favorite summer recipes and are looking for new dishes to put in the mix, Food Network has your answer. This weekend, tune in and get all-new summer recipes, starting with The Kitchen on Saturday morning. Focusing on summer seafood, Geoffrey Zakarian shares his crowd-pleasing recipe for paella and the cast members share their guide to grilling fish. On Sunday morning, join Giada De Laurentiis for her poolside picnic featuring a grilled chicken panini with broccoli pesto and extra-chocolatey brownies. Next, find out what Daphne Brogdon makes when she’s cooking breakfast for dinner, like her Fried Eggs with Spanish Pantry Sauce.
Kick off your Sunday night with an all-new episode of Triple G where some of the nation’s best young chefs take on Flavortown Market. Then, watch as Food Network Star finalists prove to the judges that they can host their own live TV segment, which is a critical skill they must have to advance themselves to the finale. Finally, end your competition-filled night with some of Alton’s evilicious challenges on Cutthroat Kitchen. Tune in to see which chef has what it takes to survive the sabotages.
On Valerie’s Home Cooking, premiering Aug. 8 at 12|11c, actress and Kids Baking Championship co-host Valerie Bertinelli offers up her interpretations of her family recipes. She reveals that her grandma and mom were her cooking mentors when she was growing up. The recipes she’s learned from them are the ones she’ll always hold dear, but when it comes to cooking those recipes today, there’s always room for a little twist.
In the new series, you’ll find Valerie cooking those favorite storied recipes. Joining her at the table will be her family, including her husband, Tom, and her son, Wolfie; she’s even having some of her dear friends over for dinner, including the funny ladies of Hot in Cleveland.
FN Dish recently caught up with Valerie to chat about the new show, her cooking habits and the inspiration behind her recipes. Here’s what Valerie had to say.
FN Dish: How would you describe your cooking show? What can fans expect to see?
Valerie Bertinelli: They can expect to see … all the recipes that I’ve learned through my family and friends — [recipes] that I’m just going to add my own flavor, twist [and] make it a little more modern. [I want fans] coming into my home and enjoying a half-hour with me.
Are we going to see some famous family recipes?
VB: Yes, definitely! I’m going to give away some of my secret recipes. … My lasagna. My gumbo. My quiche. I want to bring the ’80s back, and I want to bring the quiche back. [laughs]
Summertime means times to grill, and while it may seem simple enough to head outside, throw a piece of meat on a flame and watch it cook, understanding the grill takes a bit of practice. The more you do it, the more successful your results will be. Just in time for the upcoming Camp Cutthroat tournament (beginning Wednesday, Aug. 12 at 9|8c), in which host Alton Brown takes a crew of unhappy campers into the wilderness for a five-week display of alfresco eviliciousness and plenty of outdoor cooking, FN Dish wants to know: How much of a grilling expert are you? Test your knowledge of all things coals, flames and flare-ups, and find out if you’re a Rookie Roaster, a Charbroiled Champ or a Grill Master.
Tonight Chopped Grill Masters continued with the third episode in the five-part 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.
It was a seafood surprise on tonight’s episode. Not only did the competitors have to work with shellfish in the appetizer round, but the entree round also surprised them with even bigger crustaceans. As competitive grillers used to cooking big cuts of meat, they were out of their element. And the same went for the dessert round. The person who did the best work overall earned a spot in the finale. Hear from the Chopped Champion of tonight’s episode.