Next week, Diners, Drive-Ins and Dives fans, tune in for five days’ worth of special episodes. Guy has pretty much seen it all on Triple D, but he’s broken down his favorite places to eat by theme in a series of five late-night specials. On Monday it’s all about the Deep-Fried All-Stars. On Tuesday it’s the Wildest Joints Guy has ever visited. Wednesday Guy reveals his BBQ Legends. On Thursday it’s all about the Top 10 Burgers featured on DDD. And on Friday it’s the Best of New York City — the top eats the Big Apple has to offer. Don’t miss out on this chance to see some of the best of the best Diners, Drive-Ins and Dives from Monday, Dec. 16 to Friday, Dec. 20 at 11pm.
All Posts In Shows
Just in time for this Sunday’s Season 2 premiere of Cutthroat Kitchen, Alton Brown is giving fans an insider’s look at the set where all of the competition goes down. No one knows the kitchen quite like Alton, the host of the show and the shameless deliverer of evil sabotages, so he’s the ultimate tour guide. Showing off the infamous pantry, where chefs have just 60 seconds to shop, revealing what’s behind closed doors in the refrigerator, and taking fans behind the stoves and prep tables to see where the competitors face off, Alton’s keeping nothing secret — he’s even revealing little-known tidbits about the set, including the dumbwaiter, which reveals each round’s sabotages.
Click the play button on the video above to watch Alton’s behind-the-scenes tour of Cutthroat Kitchen, and learn insider facts about the set. Then tune in Sunday at 10pm/9c to watch Alton and four all-new chefs on the Season 2 premiere of Cutthroat Kitchen.
What to Watch: Iron Chef America Winter Ice Battle, Restaurant Express Finale and Cutthroat Kitchen Premiereby Joseph Erdos in Shows, December 13th, 2013
This weekend it’s about holiday feasting and holiday competition on Food Network. Tune in Saturday afternoon to see Rachael Ray’s Easy Holiday Feast. Then in the evening, two teams of Iron Chefs have a Winter Ice Battle. On Sunday morning, watch Farmhouse Rules, where Nancy hosts a canning party and cooks up a seasonal menu. In the evening, watch a special holiday edition of Guy’s Grocery Games. After, it’s the season finale of Restaurant Express: One of two finalists will win a restaurant in the M Resort in Las Vegas. Finally, watch the new season premiere of Cutthroat Kitchen, where the chef sabotage continues.
As Season 2 of Cutthroat Kitchen approaches (tune in Sunday, Dec. 15 at 10pm/9c), FN Dish thought it was an optimal time to look back on the first season with the host himself, Alton Brown, and some of the best lessons learned. This quickly translated into Alton’s Survival Techniques.
1. Never leave the pantry unless your basket is full. There is absolutely no excuse for not having a full basket — to the brim.
2. Always grab flour and eggs. Even if you think you’re not going to need them, you can make a lot of things with those two ingredients that you can’t make with other things.
There’s no question that in most homes, the kitchen is the warmest room in the house, the place where memories are made and stories are shared — not to mention where family meals are prepared day after day. And beginning this winter, five of your favorite Food Network stars will celebrate these aspects and more of the kitchen on an all-new series.
Jeff Mauro, Geoffrey Zakarian, Katie Lee, Marcela Valladolid and Sunny Anderson will come together on The Kitchen, premiering Saturday, Jan. 4, 2014, at 11am/10c, in a weekly morning show to not just cook some of their signature recipes together, but to dish on current food trends, chat about their families’ strategies for easy weeknight meals, swap money-saving tips and help you get the most out of your favorite kitchen gadgets. As these stars will gather around the kitchen table week after week, each will lend a unique perspective to the conversation, among them Katie’s often-healthy point of view, Marcela’s flair for Mexican cuisine and Geoffrey’s penchants for crafted cocktails.
On a special episode of Chopped, four teenaged chefs entered the competition to prove that age doesn’t matter when it comes to culinary talent. On the line was a $40,000 scholarship to The International Culinary Schools at The Art Institutes. Not to mention bragging rights to call oneself a Chopped Champion. Now that’s pretty cool for a kid still in school! The competitors ranged in age from 13 to 16, but it didn’t matter that they lacked the years of experience, because they made up for it in energy, ambition and a determination to win. FN Dish has the exclusive interview with the winning teen-chef.
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient Swiss chard, which most people think of as a boring green relegated to side dishes. But that’s not the way Chopped competitors think! The key is making the basket ingredient shine and this recipe for Swiss Chard Lasagna does just that. It’s also a really creative way to get kids — or even adults — to eat their greens. Your family will be surprised by the wonderful flavors and cheesiness of this lasagna, and they won’t even miss the meat.
“It’s our biggest mission ever: two locations, three days, $50,000,” Robert Irvine said of what he was about to take on in Ship Bottom, Long Island Beach, N.J. Just one year ago, that community was devastated — along with so many others along the Eastern Seaboard — when Hurricane Sandy smashed on shore with powerful winds and rain, plus multiple-feet-high storm surges. In the spirit of the season and true to Robert’s selflessness, the Restaurant: Impossible host teamed up with Lexus for Holiday: Impossible 2 to give two Ship Bottom businesses that were nearly decimated by the storm a second chance to thrive. With the help of Lexus’ generous donation of extra time and an increased budget, plus the commitment of his design and construction teams from Restaurant: Impossible, Robert transformed LBI Pancake House and Ship Bottom Volunteer Fire Company, both once waterlogged from the storm and in dire need of updates if they were to have any chance at lasting futures.
While it’s rare for Robert to undertake a project of this magnitude, it’s no surprise that he didn’t let the feat stop him from completing it on time and with the very best results. After just a few days of work, he reopened LBI Pancake House for owners Bill and Carole Waldron as a vibrant, welcoming eatery worthy of the neighborhood, and he introduced a revitalized kitchen and lounge area at Ship Bottom Volunteer Fire Company President Dan English and Fire Chief Wade Bradley, as well as the company’s 30 members. Read on below to hear from Carole and Dan, find out how their locations are doing today and see behind-the-scenes photos.
As we’ve seen in Guy’s Grocery Games, navigating a grocery store is not an easy feat. You go in for milk and leave with six bottles of wine (on sale!) and a bag of chips. Our friendly grocers are just honest businesspeople trying to sell some food. We would never accuse them of Jedi mind tricks.
Okay, yes we would. No consumer arena has been as psychoanalyzed as much as the grocery store. Like any responsible business owner, grocers have studied their consumers and learned what makes us tick. Often referred to as “the racetrack,” a grocery store is designed to get you into the “track” and make you go as slowly as possible through every aisle. Most of the major products have been strategically placed to maximize your time and money spent.
Here are a few tricks of the trade:
1. Locked Door Behind You: Grocery store doors are usually one-way. Once inside, you’ll have to walk past a few special offers to find the exit. It’s like when the frail, screaming victim in a horror movie realizes the only way out of their current environment is through it. Instead of killing you, grocery stores just want to sell you some Oreos.
Each business Robert Irvine visits on Restaurant: Impossible is worthy of his time and resources in the hopes of giving it a second chance at lasting profitability. But every once in a while he’s met with a mission that’s of particular importance — a challenge with especially high stakes and a meaningful cause on the line.
These special missions require not only Robert’s signature focus and commitment to success, but often additional support and an expanded team as well. While this often comes in the form of an increased budget and more time to work, it also includes the contribution of countless volunteers, including celebrity chefs and local neighbors alike. In the past on these special episodes, Robert’s received his list of tasks from none other than the First Lady of the United States, and he’s welcomed back his Dinner: Impossible crew, plus friend Chef Michael Chiarello, to help him complete the tests on time.