All Posts In Shows

Love Match Made at Worst Cooks in America Boot Camp

by in Shows, March 19th, 2013

On this season of Worst Cooks in America, there were two competitions taking place: the one all of the recruits faced as they tried to become the best of the worst in the kitchen, and another that was Carla‘s alone, the one to win Chef Bobby Flay‘s love once and for all.

Week after week, fans watched as Carla strutted her stuff for Bobby, adding heart-shaped honey designs to her plate, making gelato and a burger with some of Bobby’s favorite flavors, and unabashedly flirting with him, all to prove to her Blue Team mentor that she’s the only girl for him. Surely not shy about her feelings, she was shameless in her romantic attempts, and even though he’s married, Bobby couldn’t help but offer her a few friendly hugs in return.

“The secret that I’m going to use is that I’m in love with Bobby Flay,” she said confidently during the premiere episode of her plan to dominate the challenges. Although her strategy may have been successful for five weeks of Boot Camp, it was ultimately too good to be true, and on Sunday, she was asked to turn in her apron. After learning that she’d be leaving the competition — and her culinary crush — only two weeks before the finale, she was heartbroken, claiming this to be “another breakup,” but she couldn’t leave without telling him, “I still love you, Bobby Flay.”

Read more

Pubs and Grub, Streamlined Sammies and Coast-to-Coast Classics on Triple D Tonight

by in Shows, March 18th, 2013

Guy Fieri: Layers of FlavorIn tonight’s new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s firing up the grill and layering the flavor in Toronto and Nags Head, N.C., where he’ll be diving into pork belly, a mac and cheese burger, Jamaican jerk chicken and Caribbean pork chops. The mac and cheese burger alone screams future road trip.

But before Guy takes off, he’s heading out in a marathon of episodes that will having you craving bananas Foster French toast for breakfast, truffled brioche grilled cheese with tomato bisque for lunch and pork al pastor for dinner.

Take the trip with him starting at 6pm/ 5c — follow along and bookmark the restaurants as he goes and try your hand at the recipes.

From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.

Diners Declassified: Go Behind the Scenes With Guy Fieri

Vote for your favorite destination

Restaurant Revisited: Soup to Nuts Diner

by in Shows, March 17th, 2013

Robert Irvine on Restaurant: ImpossibleSoup to Nuts Diner in Tavares, Fla., was in such poor condition when Robert Irvine arrived that he promptly deemed the restaurant “dangerously dirty” and refused to let anyone eat the food coming out of the kitchen. Littered with bugs and coated in dust, this 1950s-style eatery featured a cluttered dining room with tattered seating, but unfortunately for owner Sharon Whitmore, even more serious problems were in the kitchen. There, Robert found tools and equipment caked with grease, raw meat being kept at unsafe temperatures and a complete lack of management among the cooks.

For the last four years, Soup to Nuts has struggled with decreasing business, and Sharon admits that prior to Robert’s visit she was losing nearly $1,000 per month, which resulted in the foreclosure of her home. With a $10,000 budget and only two days to work, Robert and his Restaurant: Impossible team reworked all aspects of her restaurant, deep cleaning every surface in the front and back of the house, demonstrating the how-tos of making a fresh menu and restructuring Sharon’s schedule so that she’d be able to abandon her 100-hour workweeks. At the end of what Robert called “one of the most-ambitious projects we’ve ever tackled,” Soup to Nuts reopened to hundreds of customers with in-control management at the helm. We checked in with Sharon a few months after the renovation to find out how her business is doing.

She tells us that in the weeks immediately following filming, Soup to Nuts was “overwhelmed with” a 40 percent increase in business, and now the restaurant is “up consistently about 20 percent over last year.”

Read more

One-on-One With the Latest Blue Team Recruit to Go Home — Worst Cooks in America

by in Shows, March 17th, 2013

Worst Cooks in America Blue TeamFor the 14 recruits competing on Worst Cooks in America, it’s the opportunity of a lifetime to learn kitchen basics and culinary how-tos from Anne Burrell and Bobby Flay — two of New York City’s top restaurant chefs and some of Food Network’s most celebrated stars. It’s up to the contestants to use the tools the chefs provide to learn how to master certain skills on their own and demonstrate progress in the kitchen. Despite their best efforts, however, one recruit from Chef Anne’s Red Team and another from Chef Bobby’s Blue Team will ultimately succumb to the challenges of Boot Camp week after week as they compete for $25,000 and bragging rights for their coach.

Check back with FN Dish every Sunday after the episode for the first interviews with the latest eliminated contestants to read their exclusive reflections on the competition, thoughts on difficult challenges, plans for the future and more.

SPOILER ALERT: Find out who went home

One-on-One With the Latest Red Team Recruit to Go Home — Worst Cooks in America

by in Shows, March 17th, 2013

Worst Cooks in America Red TeamFor the 14 recruits competing on Worst Cooks in America, it’s the opportunity of a lifetime to learn kitchen basics and culinary how-tos from Anne Burrell and Bobby Flay — two of New York City’s top restaurant chefs and some of Food Network’s most celebrated stars. It’s up to the contestants to use the tools the chefs provide to learn how to master certain skills on their own and demonstrate progress in the kitchen. Despite their best efforts, however, one recruit from Chef Anne’s Red Team and another from Chef Bobby’s Blue Team will ultimately succumb to the challenges of Boot Camp week after week as they compete for $25,000 and bragging rights for their coach.

Check back with FN Dish every Sunday after the episode for the first interviews with the latest eliminated contestants to read their exclusive reflections on the competition, thoughts on difficult challenges, plans for the future and more.

SPOILER ALERT: Find out who went home

Bonding With the Bikers — Worst Cooks in America Caption It

by in Shows, March 15th, 2013

Chefs Bobby Flay and Anne Burrell on Worst Cooks in AmericaHeading into their fifth week of Boot Camp, the Worst Cooks in America recruits will be forced to face one of their top culinary fears: cooking for others. Many of the competitors have admitted to making their friends and families sick with haphazardly prepared dishes from kitchen attempts past, so it’s no surprise that they’re leery about unsuspecting strangers sampling their latest offerings. Have their skills come so far in the past month that they can now be trusted to feed the public? How will the taste testers react to the contestants’ meals?

After Sunday’s initial challenge of making Asian-inspired dumplings for supermarket shoppers, it will be up to Chef Anne and Bobby‘s teams to prepare a spread of bar snacks for a crowd of hungry motorcycle riders. In the above sneak-peek shot from the all-new episode, the mentors are seen chatting with one of the bikers, and so far, the group seems to be enjoying the experience the contestants are providing. Do you think these happy faces will last throughout the cook-off, or will a partygoer ultimately encounter a disastrous dish? Which samplers — the shoppers or bikers — will be more lenient with the recruits’ culinary shortcomings? Will the mentors be wowed by the contestants’ progress, or will they find some making too many rookie mistakes?

Write your best captions

What to Watch: Food-Filled Days With Ree, Ina and Giada, Cupcake Wars in Paradise and More

by in Shows, March 15th, 2013

Cupcake WarsIf your idea of a perfect day involves food at just about every turn, then you’re in for a treat this weekend on Food Network. On Saturday watch new episodes of The Pioneer Woman, Barefoot Contessa and Giada at Home, all of which involve a day filled with comfort foods and sweet treats. Then it’s competition time on Sunday, with a Hawaii-themed episode of Cupcake Wars (pictured above) and an episode of Worst Cooks in America that has the Boot Campers facing their biggest fear — serving food to others. Finish Sunday evening with a life-changing transformation on Restaurant: Impossible.

Read about the shows and find out when they air

Chef Wanted: Ola Update

by in Shows, March 14th, 2013


Chef WantedOla restaurant is located at Turtle Bay Resort on the north shore of Oahu, Hawaii. Chef/owner Fred DeAngelo opened the restaurant eight years ago with his wife, Cheryl. Fred was looking for an executive chef who could relieve some of the pressure from his workload, as he has a new restaurant to run. His hope was to find a chef who could expertly work with the local island ingredients and who shares his philosophy for the restaurant, which is reflected in the name Ola, meaning “life.” Anne Burrell and the Chef Wanted team were called in to help with the search. After two tests and two dinner services, an offer was extended to Chef Casey Barnes.

Casey is an unemployed chef from Los Angeles — he actually quit his job with a Michelin-rated chef just to interview at Ola. He recently got engaged to his girlfriend and is ready to move to Hawaii to start fresh with this new job.

Read more

Restaurant Revisited: Caseyville Cafe

by in Shows, March 13th, 2013

Robert Irvine at Caseyville CafeAlthough mother-daughter duo Diane Emery and Robin Gordon had no previous experience in the restaurant industry, together they purchased Caseyville Cafe in Caseyville, Ill., more than three years ago. At one point their eatery was making enough money to simply break even with its costs, but it soon turned into a failing venture, with more than $6,000 being lost every month. Just months away from shutting down their business entirely, the ladies looked to Robert Irvine for a complete Restaurant: Impossible overhaul. It soon became clear to Robert that this “dirty, dysfunctional” space was in need of not simply an aesthetic transformation, but also vast changes to its menu and management. In two days and with only $10,000, he worked with Diane and Robin to revamp all aspects of Caseyville Cafe, which ultimately reopened with crowd-pleasing food and a roomful of satisfied customers. We checked in with Robin a few months after Robert left to find out how her business is doing today.

Since its Restaurant: Impossible debut, Caseyville Cafe has had an increase in business. Although they’re still working to manage supply costs, Robin and Diane are slowly minimizing their debt.

Read more

Vote: Which Cake Would You Want at Your Celebration?

by in Shows, March 13th, 2013

Celebration Cakes on Worst Cooks in AmericaIn an attempt to conquer what Chef Bobby Flay deemed “the final frontier for any home cook,” the remaining Worst Cooks in America recruits tackled the sweeter side of the kitchen: baking. Sweet Genius Ron Ben-Israel stopped by Boot Camp to offer them a basic cake-making tutorial, and while some of their hopes for dreamy dessert crumbled, a few recruits rose to the occasion.

After a 90-minute bake-off, the Blue Team‘s Alina and the Red Team‘s Rasheeda were named the most-successful competitors in this week’s Main Dish Challenge, as they managed to pull off cakes that boasted creative design and winning flavor combinations. Both baking with their cakes’ eventual recipients in mind, Alina and Rasheeda utilized age-appropriate ingredients and fitting frosting designs that reflected what Dash and Sawyer, twin 7-year-old birthday boys, and Rita, a recent retiree, respectively, would enjoy at their celebrations. Alina offered the boys a multicolored caked filled with jam and peanut butter cups as a nod to the kid-friendly PB&J sandwich, while Rasheeda took Rita’s like of nuts to the next level by adding pecans to the top of her light pink-tinted ginger cake.

If you were in need of a cake for your celebration, whose would you order? Are you a fan of Alina’s playful flavor approach to the classic dessert, or do you prefer more mature tastes like the ginger in Rasheeda’s cake? Would you opt for over-the-top color like Alina’s orange-and-green creation, or would you keep it simple with subtle hues?

Vote for your favorite cake