by Maria Russo in Shows, March 9th, 2014
by Joseph Erdos in Shows, March 9th, 2014
It’s no secret that success on Cutthroat Kitchen often entails strategy; it’s not enough to show up and cook on this evilicious competition, as at its heart the contest is a game that requires careful manipulation in order to win. While catching up with judge Antonia Lofaso on tonight’s all-new installment of Alton’s After-Show, the host explained that in Round 2’s quiche challenge, two of the remaining chefs could have potentially bettered their own outlooks had they joined forces to sabotage and outcook one rival in particular.
“If I’d been playing the game,” Alton said, “and I was Chef Gregory, I would [have] wanted to preserve Chef Bryan, so then I could have killed him in the end.” He mused of Chef Emmanuel, who likely had vast experience in cooking quiche on account of heritage: “Who wants a French guy to be able to fight a quiche battle?” Antonia agreed and suggested later, “They should have all actually ganged up on [Chef Emmanuel].” She added that it was “lights out” once Chef Emmanuel presented a quiche with Gruyere and bacon on account of these naturally rich, flavorful ingredients. “Everything else could be bad because I put Gruyere and bacon together,” Antonia imagined as Chef Gregory.
by Joseph Erdos in Shows, March 8th, 2014
On tonight’s premiere episode of the new Chopped Tournament of Stars, four sports stars entered the competition to take on the mystery baskets for an opportunity to earn a spot in the finale. A $50,000 donation to charity and the title of Chopped champion are at stake. Each athlete is familiar to the competition of his or her individual sport, but when it comes to the Chopped kitchen, it’s an entirely different ball game. Only one proved to have what it takes to win, showing a true charge of the kitchen. FN Dish has the exclusive interview with the Round 1 winner.
Get the interview with the winner
by Maria Russo in Shows, March 8th, 2014
When it comes to cooking, the most-important aspects that determine a successful plate of food are taste and flavor — that’s a given. Food that tastes good is good. But on Worst Cooks in America, taste and flavor are oftentimes the last things on recruits’ minds. What happens quite often is they will overcompensate with salt or use way too many spices when they’re told their food is not flavorful enough. And on occasion they will mix up competing flavors, making, say, a Cajun curry — a dish that is confused and muddled.
The lesson that Anne and Bobby try to teach is taste, taste, taste. Taste as you go, as you cook, so you won’t end up oversalting your food before serving it. It’s all about layering flavors and making combinations that work well together and do not compete against each other. This is a cornerstone of learning to cook, and hopefully by the end of Boot Camp the recruits will have learned this lesson.
Watch the video
by Joseph Erdos in Shows, March 7th, 2014
On this morning’s brand-new episode of The Kitchen, Katie Lee shined a light on a family-favorite recipe, a rich, hearty Beef Stew. Although she’s since modernized the dish and turned it into her own creation, she reminisced on memories of her grandfather making this long-honored, tried-and-true classic. No matter your family’s cooking style or experience in the kitchen, chances are that you, too, can recall cooking a beloved recipe alongside a loved one or close friend.
FN Dish caught up with some of your favorite Food Network chefs, and it turns out that when they’re cooking off the clock, these stars are most fond of creating meals with their families as well. Read on below to hear how The Kitchen co-host Geoffrey Zakarian, plus Scott Conant, Alex Guarnaschelli and more chefs answered one simple question: Who’s your favorite person to cook for? Then cast your vote in the poll to tell FN Dish who you most enjoy being with in the kitchen.
by Maria Russo in Shows, March 5th, 2014
This weekend, watch all-new episodes of The Pioneer Woman, Heartland Table and Sandwich King. Ree makes international meals in minutes. Amy cooks recipes on her wood-burning stove. And Jeff makes sky-high sandwiches.
On The Kitchen, the co-hosts reinvent their family-favorite recipes and offer viewers great ideas for how to do the same. On a new episode of Food Court Wars, two sisters and two best friends face off for food court space. Then it’s the premiere of the Chopped Tournament of Stars, where four athletes enter the Chopped kitchen to compete for a spot in the finale and the prize for charity. And on Cutthroat Kitchen, the sabotaging continues as one chef must cook with a clothes steamer and iron.
by Joseph Erdos in Recipes, Shows, March 5th, 2014
While the name Mill Creek BBQ Restaurant would suggest an eatery proficient in preparing succulent, Southern-style ‘cue, the reality at this Redlands, Calif., spot was that owners Lisette and Steve Brown were dishing up bland food in a poorly run environment, according to Robert Irvine. In the first mission of Restaurant: Impossible, Season 8, the fearless and determined host worked on revamping Mill Creek’s menu in the hopes of offering more full-flavored favorites. He and his team had only two days and a limited budget to execute their plans, plus give Steve the tools to successfully run the restaurant and dissolve the strain on the Browns’ blended family. Read on below to hear from Steve a few months after Mill Creek’s Impossible transformation, and learn how his business and family are doing today.
“When we compared last year’s numbers to January 2014, we had a sales increase of exactly 28 percent,” Steve explains. He says that the update in design at his restaurant “is like night and day” and that he’s pleased with the changes that Robert and his team made. “We went from a totally Western style quick-service restaurant to a more modern, slightly upscale quick-service restaurant.”
by Joseph Erdos in Shows, March 5th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient mussels. One of the best ways to enjoy these iridescent shellfish is in a soup or stew, so the chefs came up with this recipe for a simplified cioppino. Traditionally the classic Italian-American seafood stew is made with a variety of fish and shellfish — and for a fisherman that would typically be whatever was the catch of the day. This version uses just mussels, which are relatively inexpensive and very flavorful all on their own. If you can imagine yourself taking a big hunk of bread and dipping it right into the sweet, spicy, tomato-based stew, then this Mussel Cioppino is meant for you.
by Maria Russo in Shows, March 4th, 2014
In the new culinary competition America’s Best Cook, premiering Sunday, April 13 at 9|8c, 16 home cooks, mentored by Food Network chefs, will have the opportunity to win the best cook title and a $50,000 grand prize. Ted Allen hosts the new series, which divides the competitors into four teams, each led by a chef-mentor representing a region of the country. Alex Guarnaschelli represents the East. Cat Cora leads the South. Michael Symon represents the North. And Tyler Florence is the leader for the West.
Read more and vote for your favorite region
by Joseph Erdos in Shows, March 3rd, 2014
With Bobby’s winning record in Kitchen Stadium and years’ worth of cook-off experience on Throwdown, the chefs hoping to take him down on his all-new series, Beat Bobby Flay, know that victory is going to be far from simple. This Iron Chef is known for his get-it-done sensibilities in the kitchen, and as the chefs who’ve cooked alongside him and the judges who’ve tasted his food know, he’ll stop at nothing to turn out challenge-worthy plates every time.
Before a competitor can advance to battle Bobby, however, he or she must win in a face-off against a peer; it’s up to Bobby’s closest friends and colleagues to determine which among them would be most-likely to succeed in a head-to-head matchup against him. FN Dish caught up with these Round 1 special guests — either on the set of Beat Bobby Flay or at the Savor Borgata celebration at Atlantic City’s Borgata Hotel Casino & Spa — to ask them a question: What does it take to beat Bobby Flay? They know his strengths and weaknesses like few others do, have cooked with him personally and professionally, and they’re sure to be honest when it comes to doling out advice to Bobby’s potential defeaters. Hear what Alex Guarnaschelli, Anne Burrell, Michael Symon and more Food Network stars had to say.
On Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst skills imaginable in the kitchen, but if they’re able to last seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing it to Bobby last season. Unfortunately, every week two recruits, one from each team, must be eliminated.
Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who went home on the Blue Team