On its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent. The co-hosts of The Kitchen showed off three must-try takes on sundae sauces on this morning’s brand-new episode. Read on below to get a trio of ideas from Katie Lee, Marcela Valladolid and Jeff Mauro.
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What to Watch: Summertime Parties on The Kitchen and Big-Time Barbecue on Diners, Drive-Ins and Divesby Nora Horvath in Shows, July 1st, 2016
It’s red, white and barbecue this weekend on Food Network as all your favorite stars gear up for July 4th. Kick things off with Ree Drummond as she whips up 16-minute meals that are perfect for hot days, including Pasta with Pesto and Peas and juicy Mediterranean chicken skewers. Then, head down to the Hudson Valley as Nancy Fuller puts on a party for her friends, complete with summertime favorites like Corn Dog Bites and a Fresh Pasta Salad with Basil Vinaigrette.
Next, the cast of The Kitchen is showing you how to cook up their Independence Day favorites, including Sunny’s Classic Barbecue Chicken and three easy sundae sauces for the best Fourth of July dessert bar. After that, Valerie Bertinelli is throwing a festive girls’ party, complete with a fix-it-yourself catfish taco bar and refreshing watermelon cocktails. Round the morning off with Patricia Heaton as she hosts an all-American backyard barbecue, including Americana staples like Double-Loaded Cheeseburgers and sweet and savory Baked Beans with Apples and Onions.
Then on Sunday, head down to Flavortown Market for a summer-themed episode of Guy’s Grocery Games, where the contestants will have to cook an all-American meal featuring varied items from the store’s star-spangled sample tables. Next, the finalists on Food Network Star will have to team up and throw a festive tiki party, complete with an island-inspired menu. After that, Guy’s digging in at the best barbecue spots in America on Diners, Drive-Ins and Dives.
By Angela Carlos
On this week’s episode of Chopped Junior, contestants opened their mystery baskets to find a collection of unusual ingredients, including alligator, a century egg and cashew cheese, but for these young cooks, it was the familiar pork cutlet that proved a challenge.
Marc Summers, a first-timer in the Cutthroat Kitchen arena, stopped by tonight to judge the Time Warp Tournament finale, a ’90s-themed extravaganza complete with (a very) up-and-coming boy band and a replica of a Double Dare-style obstacle course. Clad in signature shiny-gold Hammer-style pants, Marc shuffled back and forth and hammered thyme packets into a wall, just like Chef Clay did in Round 2. “And what was the purpose of this again?” the judge asked Alton Brown. According to the host, the purpose was quite simple. “It’s to humiliate whoever’s doing it — and to force them to waste time for about five minutes, when they really could be doing something better,” Alton explained. That’s the beauty of this sabotage and many others; in each and every round, you can be sure they’ll both test the limits of the competitors and deliver on the diabolical hilarity that comes from watching chefs bid on challenges and endure them, no matter the eviliciousness they may bear in the process.
Just when Cooks vs. Cons competitors think they’re set to cook the assigned dish in Round 1, host Geoffrey Zakarian is on hand to change their plans with the announcement of a mandatory surprise ingredient that must be showcased. And again in Round 2, though competitors can prepare any dish they’d like, their freedom goes only as far as yet another surprise ingredient. Cereal, soda, pickles, mushrooms and chocolate — all of these sweet, savory, tangy eats and drinks, and others, have made appearances, though not all the uses of them were wholly successful. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future: “I think … another protein, like a chicken that they have to butcher or something they have to butcher — that would wipe me right out.” Browse photos to see how both professional chefs and amateurs approached the surprises.
You’ve seen him host every single episode of Chopped and Chopped Junior, and he’s even flexed his cooking chops in a few After Hours appearances alongside the Chopped judges, but there’s a lot you don’t know about Ted Allen. Here’s your chance to get to know the man who unceremoniously sends competitors to the chopping block.
Before hosting Chopped, Ted Allen served as a regular judge on Iron Chef America. He’s won an Emmy Award for his work on Bravo’s Queer Eye as the food and wine specialist. As the host of Chopped, he’s won the James Beard Foundation Award for outstanding host. He’s written two cookbooks and has contributed to Esquire magazine (for which he was a finalist for a National Magazine Award), Bon Appétit and Food Network Magazine. But did you know there’s almost no food Ted won’t try, and that cheese is his absolute favorite? He’s also secretly wished he could be the lead singer of a rock band. Find out which one, and get more interesting tidbits about this multifaceted host with the most.
Fresh off a hit first season, Cooks vs. Cons — the game that asks if a professional chef can be outcooked by an amateur home cook — is set to return for Season 2 on Sunday, July 10 at 10|9c. Recently we caught up with Geoffrey Zakarian, the host of this culinary whodunit, to get his take on the success of Season 1 and what to expect from upcoming battles. Read on below to hear from him in an exclusive interview, and find out the pro-or-joe hunches he develops while watching each contest unfold.
Fans really gravitated toward the first season. Why do you think this is such a craveable game?
It’s on everybody’s mind that they all want to be a chef. So it’s very fun for people to imagine trying to trick someone like myself and two judges into [believing they’re] a chef, so I think it really sets up their interest first. And then the premise is great. It’s very quick. It’s easy to understand. You get it right away. And you’re just hooked because the chefs and the amateurs are both very interesting people. Pros are interesting, and the amateurs are interesting. It’s really great casting.
The summer is starting to heat up, and your favorite chefs are prepared with recipes that will keep things cool in the kitchen. On Saturday, spend the afternoon with Valerie Bertinelli and her friend Faith Ford as they try some new warm-weather recipes. It’s just too hot to turn on the oven, so Valerie opts for a Lobster Club Sandwich, Savory Refrigerator Pickle Spears and a Lemon Icebox Cake.
Then bring your sweet tooth down to Flavortown Market on Sunday for a dessert-themed episode of Guy’s Grocery Games. The contestants will have to wow the judges with decadent desserts that include tricky savory ingredients. Next, the Food Network Star finalists will have to impress Giada De Laurentiis, Bobby Flay and guest judge Duff Goldman with their edible art creations. After, the finalists will try their hands as guest hosts of the segment “Will It?” with Rhett and Link, co-hosts of the YouTube channel Good Mythical Morning.
Oh, if only that were all there was.
In the After-Show following tonight’s new episode of Cutthroat Kitchen, the fourth and final preliminary heat of the Time Warp Tournament, host Alton Brown unveiled a roster of totally righteous sabotages in keeping with the 1980s theme of the battle — and judge Antonia Lofaso was on hand to experience some of the best of them. The Miami Vice-style boat, which made its debut in Round 2’s blackened-fish challenge, looked innocent enough to the judge as she took her seat at the wheel. After all, she had a space to prep and she had a heat source within arm’s reach. “If this doesn’t move,” Antonia noted, “this isn’t that bad.” But of course it did move — and that was only part of what she’d have to endure.
What makes Chopped such a successful competition show, one that, to this day, still excites fans and keeps unsuspecting chefs on their toes? According to host Ted Allen, a number of factors add up to make Chopped great television, but at the heart of it is an unyielding passion for food that’s on display every time a chef opens a basket of mystery ingredients. Whether you watch Chopped, Chopped Junior or the tournaments (Champions, All-Stars, Grill Masters or Teens), the format is the same: There are three rounds of mystery baskets, and each chef has only so much time to cook the ingredients. What changes are the chefs, who each bring their stories to the kitchen and cook with boundless energy and deep passion that emanates in their plates. That’s what makes Chopped one of the best food competition shows on TV.
FN dish caught up with the indomitable host to chat about what makes the show so special, what goes into preparing for an episode, what’s changed over the many seasons — because he’s been there since its inception — and what would happen if he suddenly had to compete. Hint: Ted characterizes his skills as the complete opposite of the competitors’ abilities. Find out what he had to say about the long-running series and more.