by Rosanna Talarico in Shows, February 27th, 2015
by Joseph Erdos in Shows, February 25th, 2015
Get cooking this weekend with Food Network. First, on Saturday morning, watch The Kitchen for a variety of recipes that are perfect for a cold winter day, from chicken tortellini soup to healthy grain bowls and a maple-and-rum toddy for a warm finish. Then, on Sunday, gather around the bonfire with Nancy Fuller on Farmhouse Rules as she cooks up a comforting meal you don’t want to miss.
On Sunday night, tune in for three hours of competition starting at 8|7c. First, watch chefs rush through the aisles to figure out Guy Fieri’s favorite dish on Guy’s Grocery Games. Then, catch the premiere of All-Star Academy as Bobby Flay, Alex Guarnaschelli, Curtis Stone and Michael Symon each pick two home cooks to guide to victory. Each rookie must compete for a spot on a mentor’s team, but not all of them will make it to the next round. And don’t forget to watch a new episode of Cutthroat Kitchen to see what wild obstacles the chefs must endure as they cook.
by Joseph Erdos in Shows, February 24th, 2015
When it comes to competition shows, everyone’s got an angle, a competitive strategy in hopes of winning. On All-Star Academy, premiering Sunday, Mar. 1 at 9|8c, each of the mentors has his or her own way of approaching the competition. As culinary instructors, they have different methods for teaching the mentees as they lead them through the many difficult cooking challenges, which test the home cooks’ resolve in order to find the single best one in the nation.
FN Dish recently caught up with Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon to find out their competition strategies, how they think they’re going to win and what sets them apart from their fellow mentors — and they didn’t hold back with their answers.
by Joseph Erdos in Recipes, Shows, February 24th, 2015
Late-night cravings can be pretty weird sometimes, especially when it comes to the types of foods eaten in succession, or even all at once. That was exactly the theme of tonight’s Chopped
episode in which the competitors found themselves cooking with mystery baskets full of late-night combinations. And after the episode, the judges — Geoffrey Zakarian, Scott Conant and Maneet Chauhan — face the dessert round in an all-new Chopped After Hours
, cooking with a rice and cheese burrito, chocolate milk, whipped cream and apple pie.
“I hate to admit this, but I love these apple pies,” confesses Scott, for what Ted Allen explains is “not the kind your grandma used to make but the kind you might get at a convenience store.” Geoffrey pokes fun at the comment, saying, “I actually got all these things at the gas station on the way here.” Ted underlines the difficulty they might have working with processed foods. But Geoffrey isn’t fazed, as he explains “that any of these foods will taste better with some alcohol.”
by Duff Goldman in Shows, February 24th, 2015
“Bake your cake and eat it too” was basically what the kids were told by Duff Goldman and Valerie Bertinelli in the finale of Kids Baking Championship. The kids would be making cakes they would want to enjoy at the winner’s party. Interestingly, three of the four remaining young bakers ended up going with lemon cakes to impress Valerie, who happens to love lemon treats. In the end, though, one cake was clearly ahead of the rest, and that cake earned its baker $10,000 in prize money and the title of Kids Baking Champion.
Whether you’re a lover of lemon cakes, too — or any cakes, for that matter — now’s your chance to try your hand at crowd-pleasing celebration cakes at home. We’ve got recipes that appeal to everyone’s taste buds, including chocolate cake, classic yellow cake, red velvet cake, cheesecake, carrot cake and more.
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by FN Dish Editor in Shows, February 23rd, 2015
Man, what a journey, huh? These kids have shown their mettle and really impressed the world with how much they know and understand about baking. I loved the final challenge on Kids Baking Championship, because, yeah, I know a lot about cooking and baking, but cake decorating is kind of my thing. I was so stoked to see what these kids could do, because I know from working with so many kids over the years, kids love to decorate cakes! Well, most kids — Natalie didn’t seem too thrilled about the prospect.
The thing about cakes is that they are a commitment. You have to work on this one thing for a long time, and when you do, there are more things that can go wrong and trip you up. There more ways to fail with a decorated cake than, say, a batch of chocolate chip cookies. The stakes here are real high, this for the win, but even more important, the winner of this challenge got their cake on my website, and I don’t sell just any old cake; I’m looking for a cake that is going to wow my customers.
by Joseph Erdos in Shows, February 23rd, 2015
Chopped fans, if you haven’t heard already, you have a chance to cook like an actual Chopped competitor and appear on TV. All you have to do is enter the Chopped at Home Challenge. Enter a recipe using a set mystery basket of ingredients for a chance to compete in the Chopped kitchen at Food Network headquarters. The winner will receive $10,000, just like a real Chopped champion.
Get the Details and Find Out How to Enter
by Maria Russo in Shows, February 22nd, 2015
On the new show All-Star Academy, premiering Sunday, March 1 at 9|8c, Chefs Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon mentor teams of home cooks to find the nation’s single best cook, who will leave a champion and $50,000 richer. These mentors are known for their rival personalities, competitiveness and talent — traits that they will look for in the cooks when choosing their teams in the premiere episode.
Take the Quiz Now
by Maria Russo in Recipes, Shows, February 21st, 2015
A competition like Cutthroat Kitchen can surely be a transformative undertaking for the chef contestants, as they’re almost always pushed beyond their culinary comfort zones. But their ingredients, too, are often forced to become something they’re usually not in order to satisfy a challenge — that’s where Testing the Sabotages comes in. Before Alton Brown could auction off a test to, say, turn potato chip crumbs into gnocchi, as he did on tonight’s all-new episode, the Cutthroat culinary crew had to attempt the conversion firsthand to make sure it was both possible and fair within the time limits.
Just minutes into starting his test, food stylist Hugo Sanchez struggled to work with the gnocchi dough, and he admitted, “The chips in it are preventing it from binding as a normal dough would. It’s actually turning out to be a bigger deal than I expected.” Nevertheless, he soon managed to roll the dough into a log and lob off bite-size dumplings, and in the spirit of evilicious cooking, he said, “It may not taste like gnocchi, but it’s going to look like gnocchi.” Sure enough, after a quick boil and pan-fry, he served up a simple yet presentable gnocchi offering, though he wondered if chefs could use their imagination to create an even better rendition. “It’s definitely something you can play with,” Hugo noted. “Maybe some bacon, some sour cream — call it a baked potato gnocchi.”
Like peanut butter and jelly and mashed potatoes and gravy, spaghetti and meatballs are two parts of a seemingly unbreakable culinary marriage, and in many homes, these Italian superstars are often the shining component of Sunday supper. Geoffrey Zakarian showcased his version of this timeless comfort food, featuring tender rosemary-laced meatballs simmered in a tomato-basil sauce for bold flavor and served with classic spaghetti, on this morning’s all-new episode of The Kitchen. The secret to his moist meatballs is the meat blend he’s chosen: a combination of ground pork and veal, plus pork sausage.
FN Dish wants to know, when you make spaghetti and meatballs at your house, which half of this dish is your favorite? Are you a lover of all things pasta, no matter its shape, or do you prefer the melt-in-your-mouth taste of a meatball cooked just right? Do you prefer to gently twirl the noodles on your fork or slice open the meatball in one fell swoop? Vote in the poll below to tell us whether you prefer the spaghetti or meatballs element of Sunday supper more.