Watch any episode of Chopped and you’re bound to find one competitor who’s blender-happy — he or she will puree anything, oftentimes most of the basket ingredients, into a dish. Although that isn’t always the best method for impressing the judges, sometimes it works, as in the case of the recipe in this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose frozen french fries as the basket ingredient, and they wanted to transform them without the typical frying, so this French Fry and Scallion Soup was born. It’s a comforting potato soup in half the time, because you’ve just skipped the peeling and cubing.
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For the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before: They’ve tasted what it feels like to win, and they’re hungry for more. On tonight’s second round, four amateur home cooks battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history: $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 2.
This week on The Great Food Truck Race the food truck rookies found themselves moving from the Southwest into the heart of Texas. Because Austin is known for “keeping it weird,” Tyler Florence decided to pull some interesting tricks on the teams. On Day One he had them partner up, which produced some odd pairing, e.g., Let There Be Bacon and Middle Feast. Later all the teams moved to a dating event, where they had to work their charms on selling food to singles, which had some mixed results. And in one final eccentric challenge, Tyler instituted a Truck Stop truck swap. You can imagine how weird that was for the teams.
In the end, many of the teams found it difficult selling in Austin, just because they were competing against some of the best restaurants and established food trucks in the country. And Austin has got a little bit of everything in that regard: tacos, barbecue, comforting classics, international specialties and more. Find out all that Austin has to offer.
On this past Sunday’s episode of Rachael vs. Guy: Kids Cook-Off, the kids faced one of their toughest challenges yet, cooking their least-liked foods. And they couldn’t lie to Rachael and Guy — their parents were on hand to spill the beans on what the kids really hate the most. The whole idea behind the mini challenge was to, hopefully, get the kids to like those foods, or at least find an appreciation for them. And along with Rachael and Guy, each kid chef had to taste his or her creation, so there was no getting out of it. It’s worth mentioning that some kids didn’t change their minds!
Thinking back to when you were a kid, what was your least-liked food? It was most likely an ingredient, like a vegetable, that now, as an adult, you don’t mind or maybe even love. Brussels sprouts? Yeah, they stank, but wasn’t it always because Mom overcooked them? You know better that the little cabbages are perfect roasted or sauteed, not boiled to within an inch of their lives.
From souffle suits to Greek-inspired togas, Alton Brown‘s not one to shy away from costumes, as the Cutthroat Kitchen host has gleefully auctioned off the gamut of creative getups. On this week’s new episode, he brought back the idea of dress-up to what he called on his After-Show “the golden American age of the ’50s.” In celebration of the casserole round, one chef was forced to don an apron and oven mitts a la those commonly worn by housewives several decades ago.
“Can I just say these are very, very sweaty inside,” Simon Majumdar noted to Alton after the judge put on the outfit. Chef Ian had to undergo this challenge, but as Alton told Simon, “things get a little bit spicier” when the same chef was forced to balance a cooked pie on one of his hands for the duration of the round. Although Chef Ian managed to present his casserole on time, Simon admitted that the double-decker of interference ultimately did the contestant in. “He’s a good enough chef not to undercook bacon and not to undercook zucchinis, and added to that, the lack of sauce,” Simon said when explaining that sabotages were likely to blame in this elimination.
Click the play button on the video above to hear more from Alton and Simon, and see Simon in costume.
On this week’s episode of The Great Food Truck Race, the teams found themselves rolling into Austin. For the team of Lone Star Chuck Wagon, selling in their own state seemed to be a match made in heaven, but Tyler’s challenges would have everything turned upside down. For some it turned out to be a stroke of good luck, but for two teams in particular, it produced one of the closest eliminations in the show’s history, with just a $6 difference. FN Dish has the exclusive exit interview with the latest team cut from the race.
Week after week, the co-hosts on The Kitchen come together to celebrate the most-important room in the home. They share their top tips for easy, family-friendly meals, offer new takes on seasonal favorites and even welcome special guests to dish on the latest happenings in the culinary world and beyond. But as fans watching from your living rooms at home, how much do you know about the five faces you see on TV each week? Test your knowledge of Jeff, Geoffrey, Katie, Marcela and Sunny by answering 10 trivia questions, and see if you deserve the title of superfan.
How Well Do You Know the Co-Hosts of The Kitchen?
On this week’s Rachael vs. Guy: Kids Cook-Off, Sandwich King and The Kitchen co-host Jeff Mauro stops by to judge the kids’ creations, which have been inspired by some classic sandwiches. As the sandwich expert, Jeff knows a thing or two about what makes a good handheld meal: the ratio of bread to filling, the flavor, the ease of eating, etc. Now he’s looking to see how they’ve translated that to the plate. But will the kids be able to meet his high expectations, or will they let their nerves get the better of them?
While Robert Irvine is no stranger to unusual and unfortunate scenes after years of Restaurant: Impossible missions, nothing could have prepared him for what he saw when he pulled up to Portland, Maine’s Uncle Andy’s Diner: owner Dennis Fogg dressed in an ape costume with a poster advertising his business. “He’s just trying to get people’s attention,” Tina Fogg, Dennis’ wife and the co-owner, explained to Robert. When Dennis isn’t turning heads at the restaurant, he’s performing as a standup comedian, but as Robert explains of Uncle Andy’s, “I can see that Dennis likes to joke around, but what I see in front of me is no laughing matter.” He had only two days to work and a $10,000 budget to overhaul the interior at the family-run restaurant, rework the eatery’s menu and improve Dennis’ professional demeanor while working. Read on below to hear from Dennis and find out how his business was faring a few months after Robert’s intervention.
“They are, right off the hook, four to five times better than before Restaurant: Impossible,” Dennis says of the financials at Uncle Andy’s. He adds that in order to accommodate larger parties, “We installed booths to increase seating by 15.”