by Joseph Erdos in Shows, March 25th, 2015
by Maria Russo in Shows, March 24th, 2015
On All-Star Academy, Sundays at 9|8c, each team of home cooks is mentored by an expert Food Network chef. The four mentors pass on their culinary knowledge to their mentees, teaching them cooking skills, how to react to certain situations and how to deal with the pressures of time management. But the experts weren’t born with this knowledge; they too had to learn it from someone when they were first coming up in the ranks as professional chefs. Their mentors also had to teach them technique and how to find focus in the kitchen.
FN Dish recently caught up with the mentors of All-Star Academy to find out who those influencers were, what they learned from them and how they made a difference in their lives, personally and professionally. Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon reveal their mentors, and you might be surprised to find out some have even shared the same mentor, or have been one another’s mentor.
by Maria Russo in Shows, March 23rd, 2015
All Cutthroat Kitchen chefs are notoriously diabolical — with their penchant for mind games and ease in doling out doom. But every once in a while we see a contestant who isn’t just a wicked-good competitor but rather a contender on a whole new level of evil. In the all-new upcoming tournament, Cutthroat Kitchen: Evilicious, these especially fierce fighters will take their places in the Cutthroat arena for a second round of battles and, of course, all-new opportunities to sabotage.
On Sunday, April 19 at 10|9c, the first round of this five-part tournament will kick off with four returning chefs. The winner from that heat, plus the victors from the next three matchups, will come together in a nail-biting tournament finale on Sunday, May 17 at 10|9c, and ultimately only one competitor will earn the title of Evilicious Champion. Since all 16 of the competing chefs have battled before, they’re no strangers to the hilariously awful tests they’ll face in the name of sabotage. In fact, they relish in the chaos — especially when they’re responsible for creating it for others.
by Maria Russo in Shows, March 22nd, 2015
If you’ve ever found yourself watching Cutthroat Kitchen on the couch at home and thinking you have the chops to survive Alton Brown‘s diabolical sabotages, we have news for you: You might not be diabolical enough to handle the heat of the Cutthroat arena. After all, it takes an especially evilicious lot to stand up to challenges like the now-infamous mini kitchen or a mandate to dress up in a themed suit (remember that Thanksgiving turkey getup?). Take the quiz below to find out which of Alton’s wonderfully wicked sabotages would ultimately slay you in the midst of the battle for Cutthroat glory.
by Food Network Kitchen in Recipes, Shows, March 20th, 2015
From the wonderfully weird to the disturbing and downright diabolical, Cutthroat Kitchen judges have seen nearly everything in the seven seasons of evilicious competition. But something in tonight’s all-new battle forced longtime judge Simon Majumdar to simply cover his eyes in disbelief as he recounted the horror during Alton’s After-Show.
The Round 1 challenge — eggs Benedict — may have started simply enough, but after a few required cooking implements were put in place, the situation turned grisly as Chef Trevor was forced to use a conveyor toaster to prepare his plate. “He actually made … a serviceable hollandaise, but he decided at the last minute to put it on a plate and keep it warm in the top of that,” Alton Brown told Simon. “And in the time that he did that, it went from sauce to scrambled egg. It because a hollandaise crumble.” While Simon had no choice but to rest his head in his hands as he looked back on that doomed dish, fans were reminded of what Simon said after tasting Chef Trevor’s offering: “I never need to eat another hollandaise crumble as long as I live.” Nevertheless, though, Chef Trevor managed to survive the round, as Simon explained that another rival, Chef Monterey, presented a poor egg, which was ultimately unforgivable.
by Rosanna Talarico in Shows, March 20th, 2015
If you’re like some of us in Food Network Kitchen, then competition shows make your heart race right along with the contestants! That was the case this past Sunday, during the third episode of All-Star Academy, when Alex Guarnaschelli’s and Bobby Flay’s teams went head-to-head in a sweet-turns-savory cook-off. Who else wanted to hide behind a couch cushion when Ted Allen revealed the elimination challenge was cooking with marshmallows in a savory dish? Read more
by Maria Russo in Shows, March 18th, 2015
Don’t miss great recipes, tips and tricks this weekend on Food Network. Tune in Saturday morning for a sweet start on The Pioneer Woman as Ree Drummond shares quick and easy desserts the whole family will enjoy. Next, on The Kitchen, the cast has a lineup of pantry staple recipes, freezer fixes, and unique ways to use your kitchen leftovers. On Sunday, join Nancy Fuller and her bowling team for a pre-tournament brunch of Cream Cheese-Stuffed French Toast, Sausage and Bacon Hash, Berry Granola Parfait and a special punch.
On Sunday night, sit back and enjoy three hours of competition filled with new obstacles and challenges on Guy’s Grocery Games, All-Star Academy and Cutthroat Kitchen starting at 8|7c.
by Lygeia Grace in Recipes, Shows, March 17th, 2015
It’s not every day on Restaurant: Impossible that Robert Irvine visits a 4,000-square-foot restaurant — let alone one that used to enjoy profits of more than $1 million. On tonight’s all-new Season 11 premiere, Robert and his team traveled to Bowling Green, Ky., to take on their most-massive mission to date at WhaBah Steakhouse, a part-restaurant, part-music venue that, despite its early success, was facing serious losses. With limited time to work, Robert and the Restaurant: Impossible crew had to not only re-inspire Donnie “Perky” Perruquet but also transform his enormous establishment. Read on below to hear from Perky’s daughter, Nicole Schwarzkopf, and find out how WhaBah Steakhouse is faring today.
Although WhaBah Steakhouse was packed immediately after filming, business has since slowed, though Schwarzkopf notes of the updated decor, “We love, love, love the clean, fresh new look, and the bar and tables.”
by Joseph Erdos in Shows, March 16th, 2015
Things got off to a sticky start in Episode 3 of All-Star Academy when Mimi attempted her first caramel sauce and Chef Curtis nearly lost his cool. “Pull it off the heat right now! Now!” he bellowed to the home cook from the sidelines. But it was too late. “It’s burnt,” he declared. “Take that caramel sauce [away]. I don’t want to see it.” Fortunately, Mimi was able to shift gears and come up with a whipped cream for her apple crumble that judge Elizabeth Falkner later deemed “awesome.” You might not be so lucky — or have the ingredients for a different topping on hand. To create smooth, buttery caramel the first time around, try the following tips.
1. Gather your ingredients before you start cooking: Caramel can go from silky and sweet to burnt and acrid in less than a minute. With your mix-in ingredients (cream, butter or water) prepped and measured, you can add them at just the right moment to stop the cooking.
by Maria Russo in Shows, March 15th, 2015
As temperatures begin to warm with the turn to spring, the competition in the kitchen heats up as eight of the country’s most-talented bakers compete on Food Network’s new series Spring Baking Championship, premiering Sunday, April 26 at 9|8c. Bobby Deen hosts this sweet competition, in which contestants attempt to rise to the occasion with their springtime treats and win a sweet spot in the hearts of judges Duff Goldman, Nancy Fuller and Lorraine Pascale. Only one winner will take home the grand prize of $50,000 and the title of Spring Baking Champion.
Find Out More
Though it just so happens that many sabotages lead Cutthroat Kitchen chefs to turn out inferior dishes, thanks to the oddball ingredients and haphazard tools, each challenge is — believe it or not — designed to ensure that the competitors have what they need to succeed. That’s where Testing the Sabotages comes in; before a sabotage is sold at auction, the Cutthroat Kitchen culinary crew must attempt it behind the scenes to ensure that it is indeed fair for contestants.
In the latest test, on a spicy-tuna sushi swap-out during a tuna melt challenge, it turned out that this challenge not only allowed for a successful tuna melt, but ultimately set the scene for creating a sandwich far superior to the original. Food stylist Hugo Sanchez hollowed out sushi rolls to excavate the seafood inside, and after he combined the fish with a bit of mayo, plus fresh green and purple onions, and then mounded the mixture with cheese between slices of bread, the resulting dish turned out “better than a regular tuna melt,” he proclaimed. “It’s got a little spice, which I normally wouldn’t have added.”