by Maria Russo in Shows, September 15th, 2014
by Joseph Erdos in Shows, September 14th, 2014
For the Cutthroat Kitchen judges to be wowed by a dish in front of them, the offering must be not only appealing to the eyes and tastes, but it must be at least somewhere reminiscent of the classic rendition of the challenge dish. When it comes to crispy rice treats — those gooey, marshmallow-laced desserts mixed with rice cereal — the need for a crispy element is baked right into the name, so it’s no surprise that when Alton Brown auctioned off a sabotage that would threaten that crunchy texture, chefs had every reason to be concerned.
Instead of cooking with true crisp rice cereal, one competitor would be forced to work with soggy, milk-soaked cereal. How could he or she resurrect the crispy texture from such a limp state? Is it even fair to ask a chef to make crispy rice treats with mushy cereal? It turns out that it is indeed possible to turn out a solid finished dish, as the Cutthroat Kitchen culinary team tested this sabotage before Alton opened it up for auction.
by Joseph Erdos in Shows, September 12th, 2014
On this week’s episode of The Great Food Truck Race, the teams headed to St. Louis. Right away Tyler Florence had the rookies start on their Speed Bump challenge, which would have them earning their seed money for a change. In a surprise twist, Tyler visited each truck to do some quality control and found everyone’s dishes were lacking. The next day he sent the teams out on a Truck Stop cooking challenge, the reward of which had the potential to save one team from elimination. Unfortunately it didn’t play out that way. FN Dish has the exclusive exit interview with the latest team cut from the race.
Find Out Which Team Was Eliminated
by Joseph Erdos in Shows, September 11th, 2014
Getting back into the work grind after summer vacation and having the kids back in school can suddenly make time feel like a precious commodity. Well, it doesn’t have to be that way, especially when it comes to sitting down to dinner with the family. This weekend Food Network has a bunch of programming geared for busy people who need recipes that are quick and easy to prepare. Ree, Trisha, Giada, Bobby and the cast of The Kitchen all have quick and easy recipes to show you on Saturday and Sunday morning.
Plus, for some much-needed R and R, get a taste of Chicago on Saturday night with a special episode of Diners, Drive-Ins and Dives. Come back Sunday evening for all the competition you can handle: a new episode of Rachael vs. Guy: Kids Cook-Off with special guest Robert Irvine coaching the kids, along with Melissa d’Arabian judging their main challenge. Then, on The Great Food Truck Race, the rookies head into St. Louis. And finally, on Cutthroat Kitchen, Alton gives the contestants a hand, but it may not be the kind of hand they want.
by Maria Russo in Shows, September 10th, 2014
On this week’s Rachael vs. Guy: Kids Cook-Off, Restaurant: Impossible host Robert Irvine stops by to coach the kids in their mini challenge as well as help judge their culinary creations alongside mentors Rachael and Guy. We all know Robert is one tough guy when it comes to watching his exchanges with restaurant managers on his show, but we’ve rarely seen him interact with kids. Will these young chefs’ cooking abilities impress Robert, or will he be putting them in their place with his no-nonsense attitude?
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by Joseph Erdos in Recipes, Shows, September 10th, 2014
“Nothing here is run like a typical restaurant,” Robert Irvine admitted after arriving at Spicy Bar and Grill in Falls Church, Va., and surveying the mishandled management and poorly run kitchen. Owners Mike Loh and Floyd Bui first entered the restaurant industry with plans to keep their former jobs in the car industry and with the government, respectively, but after their third partner deserted them, they were forced to take on Spicy as their sole venture. Two years later, they were facing nearly $5,000 losses every month, and it was up to Robert and his Restaurant: Impossible team to overhaul the interior of what he called this “very generic” interior and reform the Vietnamese menu.
Thanks to Robert’s work over the course of two days, he was ultimately able to complete his mission, and Spicy Bar and Grill reopened its doors as a welcoming space with a cohesive Vietnamese list of offerings. It’s because of the Restaurant: Impossible transformation that Spicy is set up for future success under new ownership. As of July, Mike no longer works at Spicy, and as for Floyd, he notes, “I decided to sell and move on to my next venture.”
by FN Dish Editor in Food Network Chef, Shows, September 10th, 2014
Before summer takes its final bow, there are still plenty of opportunities to get the grill out and enjoy the warm weather before it turns chilly. This recipe for Jicama Tabbouleh and Chicken Salad is this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose jicama as the basket ingredient, and in this recipe, it replaces the bulgur wheat typically used in a Middle Eastern tabbouleh. This root vegetable is often used in Latin American cuisine for adding crunchy texture to salsas, and it does just that in this tabbouleh. Pair it with paprika-rubbed grilled chicken to make a complete meal — the refreshing salad complements the chicken nicely. Jicama is available year-round in the supermarket, so you could easily make the tabbouleh anytime you’re craving a fresh reminder of warmer months.
by Joseph Erdos in Shows, September 9th, 2014
Ever wonder why the chefs make two dishes if the judge touches only one? Or where Alton Brown goes in between shots? Look no further. Alton recently took FN Dish on a tour of Cutthroat Kitchen — everything from what the contestants are equipped with to the culinary kitchen where the sabotages are tested, plus something Alton has never shared with fans before.
Click play on the video above and follow Alton around as he shows fans the ins and outs of Cutthroat Kitchen.
by Joseph Erdos in Restaurants, Shows, September 9th, 2014
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. In tonight’s third round, four heroes in their own field of work 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 3.
Read the interview with the winner
by Maria Russo in Shows, September 8th, 2014
Oklahoma City was this past week’s stop for the food truck teams on The Great Food Truck Race. On Day One, many teams thought a few menu tweaks might be a good idea to appeal to the locals, whereas other teams planned to simply keep cooking their signature dishes. But in the end it didn’t matter, because Tyler Florence’s Truck Stop challenge had all the teams cooking the same dish: the local specialty of fried onion burgers. Putting the teams on an even playing field really showed who would rise to the top. And in the end, two did just that, while one remained in the middle and two fell to the bottom.
Whether you’re looking for the famous fried onion burger or for other comforting classics, Oklahoma has a wealth of eating options. Check out all that Oklahoma City and the surrounding areas in the state have to offer.
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For most A-list chefs, certain things are expected when they enter the kitchen: quality ingredients, sufficient space to work and adequate tools to get the job done. In the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, however, 16 culinary masters will learn the hard way that when it comes to Alton Brown‘s Cutthroat arena, these luxuries aren’t guaranteed.
Beginning Wednesday, Oct. 8 at 9|8c, an impressive roster of famed chefs will try their hands at eviliciousness and face off against each other over the course of four heats, plus a finale of tournament-style competition. While some of the chefs may know each other and have histories of working together, don’t expect the contest to turn friendly. In true Cutthroat Kitchen form, the sabotages will be hilariously brutal, the auctions fierce and the mind games in full effect.
Meet the chefs