by Maria Russo in Shows, September 8th, 2014
by Maria Russo in Shows, September 7th, 2014
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
by Joseph Erdos in Shows, September 7th, 2014
There are days in the Cutthroat Kitchen
arena when the challenges seem simply too great for any chef to overcome, but of course, all of host Alton Brown
‘s evilicious sabotages have indeed been tested
and proven possible, so surely victory is achievable, if only through sheer determination and perseverance. One chef learned that lesson firsthand on tonight’s all-new episode after facing — and ultimately overcoming — what judge Simon Majumdar
deemed “two of the most-heinous sabotages.”
Chatting with Alton on the host’s After-Show, Simon proclaimed, “I think this makes Chef Todd the best chef that’s ever come into Cutthroat Kitchen” after he learned of the double-decker of doom that the competitor had to endure in Round 3’s crepe suzette test. Not only did Chef Todd face a rotating work station that forced him to walk in circles as he prepared his dessert, but he was also saddled with a warped crepe pan. It turns out that, despite the contestant’s difficulties, he managed to achieve the proper tastes in his offering, and often that’s enough to earn the win on Cutthroat Kitchen. “I can fully understand why it was just a complete mess,” Simon said of Chef Todd’s finished dish, before adding, “but all the flavors I wanted were there.”
by Joseph Erdos in Shows, September 5th, 2014
On this week’s episode of The Great Food Truck Race, the teams headed to Oklahoma City. On Day 1, unbeknownst to the teams, Tyler already had a Speed Bump challenge in play, timing the teams on who would open first. Despite getting a speech from Tyler about the importance of time management, not all the teams rushed to open. In an ironic turn of events, the team that won the Speed Bump challenge ended up being the team to go home. 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 4th, 2014
This weekend on Food Network, it’s a retro rewind on Iron Chef America as the show goes back to the ’60s on Saturday night. In the morning, there’s a back-to-school episode of The Kitchen with guest Joey Fatone. Also on Saturday morning, watch new episodes from Ree and Trisha: Ree’s making a tailgate lunch, and Trisha’s cooking some updated classic recipes.
On Sunday, tune in for a new episode of Bobby’s Barbecue Addiction as Bobby cooks a Mediterranean feast. And later in the evening, there’s a barbecue-themed episode of Rachael vs. Guy: Kids Cook-Off with guest judge G. Garvin. Then, on The Great Food Truck Race, the teams head to Oklahoma City, where Tyler tests their time management skills. And on a new Cutthroat Kitchen one chef must use freezer-burned ingredients in a chili.
by Maria Russo in Shows, September 3rd, 2014
On the upcoming episode of Rachael vs. Guy: Kids Cook-Off, G. Garvin, host of Cooking Channel’s Road Trip with G. Garvin, stops by to judge the kids’ culinary creations in the main challenge, which has the young chefs cooking the Southern dish of their choice. As a Southern boy himself, G. has an idea of what he’s looking for in the quintessential dish of the South, and the kids know they can’t get away with just anything when it comes to G.’s discerning palate. But it’s not necessarily the food that ends up blowing away Mr. Garvin.
Vote on the Best Caption
by Joseph Erdos in Recipes, Shows, September 3rd, 2014
What was supposed to be a welcome challenge quickly turned into a nightmare when Renae Bowens, the owner of El Bistro restaurant in Titusville, Pa., found herself facing significant financial losses. With nowhere left to turn, the single mother looked to Robert Irvine to reinvigorate her eatery, but it was ultimately up to him to reignite Renae’s hunger for the business as well. After two days of renovations on a $10,000 budget, Robert Irvine and his Restaurant: Impossible team reopened El Bistro as Renae’s Corner to a packed house. Read on below to hear from Renae and find out how her restaurant is doing today.
“After the team left, our profit went up about 50 percent,” Renae explains. ” I have been at the restaurant much more, and I have implemented many of the changes suggested to me.”
by Joseph Erdos in Shows, September 2nd, 2014
Watch any episode of Chopped and you’re bound to find one competitor who’s blender-happy — he or she will puree anything, oftentimes most of the basket ingredients, into a dish. Although that isn’t always the best method for impressing the judges, sometimes it works, as in the case of the recipe in this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose frozen french fries as the basket ingredient, and they wanted to transform them without the typical frying, so this French Fry and Scallion Soup was born. It’s a comforting potato soup in half the time, because you’ve just skipped the peeling and cubing.
by Joseph Erdos in Restaurants, Shows, September 2nd, 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. On tonight’s second round, four amateur home cooks 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 2.
Read the interview with the winner
by Joseph Erdos in Shows, September 1st, 2014
This week on The Great Food Truck Race the food truck rookies found themselves moving from the Southwest into the heart of Texas. Because Austin is known for “keeping it weird,” Tyler Florence decided to pull some interesting tricks on the teams. On Day One he had them partner up, which produced some odd pairing, e.g., Let There Be Bacon and Middle Feast. Later all the teams moved to a dating event, where they had to work their charms on selling food to singles, which had some mixed results. And in one final eccentric challenge, Tyler instituted a Truck Stop truck swap. You can imagine how weird that was for the teams.
In the end, many of the teams found it difficult selling in Austin, just because they were competing against some of the best restaurants and established food trucks in the country. And Austin has got a little bit of everything in that regard: tacos, barbecue, comforting classics, international specialties and more. Find out all that Austin has to offer.
Get the Restaurant Listings
On this past Sunday’s episode of Rachael vs. Guy: Kids Cook-Off, the kids faced one of their toughest challenges yet, cooking their least-liked foods. And they couldn’t lie to Rachael and Guy — their parents were on hand to spill the beans on what the kids really hate the most. The whole idea behind the mini challenge was to, hopefully, get the kids to like those foods, or at least find an appreciation for them. And along with Rachael and Guy, each kid chef had to taste his or her creation, so there was no getting out of it. It’s worth mentioning that some kids didn’t change their minds!
Thinking back to when you were a kid, what was your least-liked food? It was most likely an ingredient, like a vegetable, that now, as an adult, you don’t mind or maybe even love. Brussels sprouts? Yeah, they stank, but wasn’t it always because Mom overcooked them? You know better that the little cabbages are perfect roasted or sauteed, not boiled to within an inch of their lives.
Vote in the Poll