by Maria Russo in Food Network Chef, Shows, December 31st, 2014
by Maria Russo in Food Network Chef, Shows, December 30th, 2014
It’s no secret that Robert Irvine, Food Network’s own restaurant renovator and the host of the upcoming special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), has a no-nonsense attitude when it comes to prioritizing his workouts. “I make the time, no excuses,” he recently told FN Dish of his exercise regime. But his determination in the gym doesn’t necessarily mean he goes fitness alone. “When Gail and I work out together, we will do the same circuit,” Robert says of his partnered fitness sessions with his wife, Gail Kim. “We motivate and push each other.”
For fans looking to take a similar better-together approach to working out with a partner or spouse, Robert says that when it comes to exercising in pairs, “it depends on your fitness goals,” but he offers his top-five ideas for ways to exercise as a twosome.
by Maria Russo in Shows, December 29th, 2014
Spices, flour, bread, vinegar. These versatile ingredients are seemingly crucial to making and transforming myriad challenge dishes on Cutthroat Kitchen, but according to host Alton Brown, none of these is the most-crucial ingredient to grab while shopping.
On this week’s all-new episode of the After-Show, he revealed that when it comes to those precious 60 seconds in the pantry, contestants ought to be sure to grab one ingredient above all else: eggs. “I don’t care what you think you’re making. Don’t come out of the pantry without eggs,” he said. “It’s liquid meat and can do so many different things.” From binding meats and creating batters and doughs to beefing up vegetarian dishes, eggs can shine both in and on countless dishes, and it’s chefs’ ability to know that before shopping that could ultimately save them while cooking.
by Maria Russo in Shows, December 28th, 2014
While restaurant owners must invite Robert Irvine to their business in order to initiate a Restaurant: Impossible mission, he’s not always warmly welcomed when he arrives, and hardly ever does he encounter no resistance at all in the process of his updates. Still, while some confrontation and minimal chaos may be expected, it’s rare that missions turn into all-out screaming matches or no-holds-barred tantrums; those seeming disasters, while surely salvageable, have indeed led to unprecedented arguments on air.
On tonight’s episode of Restaurant: Impossible, fans look back on some of the most-unforgettable blowups to ever appear on the series. From the outspoken servers at Hillbillies Restaurant to the yelling and door-slamming at Nanny Goat’s Cafe & Feed Bin, Robert has paid witness to over-the-top tempers, but they surely haven’t stopped him from completing his missions. Read on below to hear from the owners of some of the restaurants featured on tonight’s episode (a few couldn’t be reached for comment) to find out how they fared after Robert’s initial visit.
by Caitlyn Callegari in Shows, December 22nd, 2014
It’s the name of the Cutthroat Kitchen game to face sabotage, so it’s no surprise when chefs meet an oddball challenge or two throughout the contest as they must balance saving and spending their money in an effort to defend themselves. But in tonight’s all-new episode, one competitor was prepared to face an onslaught of sabotages. Chef Kyle intended to complete the contest without making a single bid, and sure enough, he succeeded, walking away with his entire $25,000 starting sum.
Despite Chef Kyle’s success, his win didn’t come without struggle, as host Alton Brown and judge Jet Tila revealed when they dished on several of his sabotages on the latest installment of the After-Show. Not only did Chef Kyle contend with a chopped-up pork chop in Round 2’s pork-chop-and-applesauce test, but he also faced a double onslaught of sabotage in Round 3. In true diabolical fashion, Alton put a literal spin on ice cream cones when he auctioned off traffic cones as the sole mixing vessels and then later sold an oversize protective cone to be worn around the neck. Chef Kyle accepted both of these. Upon trying on the cone for himself, Jet noticed that it would compromise the chef’s vision, “especially at your workstation.”
by Maria Russo in Shows, December 21st, 2014
If you’re looking to add a little flair and flavor to your impending week off, look no further. Food Network is offering a week full of mouthwatering Diners, Drive-Ins and Dives specials with the traveling food connoisseur himself, Guy Fieri. On Monday, go with Guy down South as he tries to hit all of the major Southern staples. On Tuesday, get ready to indulge in an all-day breakfast feast. Wednesday is a day dedicated to those celebrated chefs we like to call “Mom,” who serve up quality home-cooked meals. On Thursday, it’s about foods with a certain hometown charm and allure. Friday brings pork’s chance to shine, and Guy makes sure to sample only the best pork dishes the country has to offer. You can catch Guy on his appetizing adventures from Monday, Dec. 22 to Friday, Dec. 26.
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by Caitlyn Callegari in Shows, December 19th, 2014
From giant whisks and ice cube trays to banana leaves and coffee filters, Cutthroat Kitchen contestants have faced their share of oddball trinkets that host Alton Brown eviliciously repurposed into mixing tools and vessels. But on tonight’s all-new episode, one chef was forced to use not a new tool to mix but something a bit more rustic — her hands — to make cupcakes.
Since the taste and texture of cupcakes depend upon a well-mixed batter, it’s important for the wet and dry ingredients to be thoroughly combined, and the limitations of people’s hands may indeed prevent that from happenings. After all, some people’s hands are smaller than others, and one of the chef’s two hands would likely be needed to add ingredients, so would this sabotage be fair to ask of the competitors? The Cutthroat Kitchen culinary crew got to work in testing the validity of the sabotage, and sure enough, after one somewhat slimy attempt, food stylist Jamie Peterson admitted that he was “starting to get into a cupcake place” with the batter forming within his hands.
by Joseph Erdos in Shows, December 16th, 2014
Cancel your plans, because Food Network Magazine has got a delicious weekend itinerary already set up for you, and Bobby Flay is along for the fun, too. Tune in to Top 10 Restaurants with Food Network Magazine to do a culinary food tour of the country without ever having to leave that comfy, cozy couch of yours.
When you’re not lounging in preparation for your rigorous virtual food tour, you can catch an all-new episode of Rewrapped. The contestants are put to the test as they try to recreate a Pepperidge Farm Oatmeal Raisin Cookie in a pinch and incorporate the cookie into a grilled meal. And don’t forget to catch Cutthroat Kitchen, because this upcoming episode features ultimate ponchos, breakfast quesadillas , meatloaf, recliners, cupcakes and a cupcake-box obstacle course of sorts.
by Maria Russo in Shows, December 15th, 2014
Now in its fourth season, Guy’s Grocery Games has turned grocery shopping into a game, taking something that might be seen as a necessary chore and turning it into welcomed fun. And in the new season, premiering Sunday, Jan. 4 at 8|7c, families are entering for the chance to win the $20,000 shopping spree.
Guy’s Grocery Games: Family Style will feature four three-person family teams in each of its four episodes, airing Jan. 4, 11, 18 and 25. These families take team playing to the next level, showing positive collaboration from shopping to cooking. FN Dish recently caught up with host Guy Fieri to chat about the new season and the unique family competition. He reveals what viewers can expect to see, including some emotionally moving moments.
The scene at San Antonio’s Knife and Fork Gastropub was tense when Robert Irvine arrived, as owners Gabe and Javier Orozco — two brothers — were facing a $400,000 debt to their mom and stepfather, who’ve contributed greatly to the eatery. After inspecting the bar and kitchen, Robert could easily see the filth that had accumulated at Knife and Fork, and with only two days to work, he and his Restaurant: Impossible team were faced with both making the space clean and safe, and also mending the strained relationship among the Orozco family. Read on below to hear from the brothers and their mother, Norma Montalvo, as they reveal how Knife and Fork has fared since Robert left.
“I needed someone to tell Javier some of the stuff and it had to be Robert,” Gabe said of the importance of Robert’s mission. “He has definitely fired me up. Now that it’s my kitchen, I think we are getting more done than ever before.” Javier added, “[Robert] didn’t say anything we did not already know, but [he] gave us a fresh perspective.”