All Posts In Shows

Caption It: Guy Fieri’s Guide to Sandwich Annihilation

by in Shows, January 12th, 2017

Guy's Grocery Games
There’s an age-old debate over whether a hot dog is a sandwich, and while we may never have a definitive answer, there’s one sandwich debate we can settle right here: What’s the best way to eat a sandwich? This Sunday, it’s Part 3 of the Guy’s Grocery Games Triple D tournament, and this week the competition kicks off with a sandwich showdown with four chefs each making take on a hot sandwich, but there’s just one hiccup: no bread! With no classic carb choices in Flavortown, the chefs have to come up with creative ways to stack their sandwiches, but what’s the best way for the judges to eat them?

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Winging It in the Kitchen — Chopped After Hours

by in Shows, January 10th, 2017


On Chopped, competitors are expected to create transformative dishes out of the mystery basket ingredients, but, if you really think about it, much of that creativity must include some winging it. That’s exactly what Scott Conant, Marc Murphy and Geoffrey Zakarian do in this episode of After Hours, cooking terrific meals on the fly all while having a lot of fun — including a prank at Scott’s expense. Using the entree basket from the Whiskey and Wings episode, they have to cook with turkey wings; a caddy of hot sauces; carrots, celery and blue cheese; and quinoa whiskey. But first they need a celebratory shot to start things off.

“Let’s wing it,” announces Geoffrey as the guys take shots of the whiskey. “Did that put hair on your chest?” Marc asks Scott after seeing him throw back the entire shot. “Too late for that,” says Scott. “Thirty minutes to drink as much whiskey as possible and perhaps make some dishes while you’re at it,” Ted announces as the clock starts the 30-minute round.

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Not-Your-Average Nachos from Kitchen Sink

by in Recipes, Shows, January 10th, 2017

Not-Your-Average Nachos

Chatting with Fanny Slater, a Co-Host on Kitchen Sink

by in Food Network Chef, Shows, January 10th, 2017

Fanny Slater“Yes, my name is actually Fanny, and no, it’s not short for anything.” That’s what Fanny Slater told us when we asked if there was anything she wanted to say to fans to introduce herself. We recently caught up with her on the set of Kitchen Sink, the brand-new series all about party-ready dishes and can-do techniques, and she told us about her style of cooking and a few of her favorite dinners and ingredients. Read on below to hear more from Fanny in a one-on-one chat and learn her secrets to becoming a “CEO.” (Spoiler: It’s not what you think.)

Many Food Network fans might know you from when you won Rachael Ray’s Great American Cookbook competition. But for newcomers, how would you describe your style of cooking? What will you bring to the party on Kitchen Sink?
Fanny Slater: I would say I’m bringing a little fun and silliness and storytelling, and the food that I love to eat from my childhood, which is really what the cookbook was based on. Just what I grew up with and how I put my own spin on it. So [I’m] definitely sort of a storytelling type of person. I love when food has a story behind it.

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One-on-One with Tregaye Fraser, a Co-Host of Kitchen Sink

by in Food Network Chef, Shows, January 9th, 2017

Tregaye FraserIt was less than a year ago that we saw Tregaye Fraser standing in Food Star Kitchen, accepting the coveted title of the next Food Network Star. Now, she’s set to showcase her Star potential on Kitchen Sink, which kicks off its new season on Sunday, Jan. 15 at 11a|10c. Each week she’ll be joined by food-loving pals, including a few familiar faces from The Kitchen. You can count on over-the-top dishes that will turn your party menu into an unforgettable feast, plus no shortage of entertainment, as Tregaye told us when we caught up with her on set. Read on below to hear from Tregaye in an exclusive interview, and get her take on what she’s bringing to the party on Kitchen Sink.

What has the journey to this moment been like for you, from winning Food Network Star in August to finally hosting The Kitchen Sink?
Tregaye Fraser: I’m so happy to finally be here. I’m so happy to finally be doing the show. It’s been a great journey, doing my guest appearances and things like that, so the experience itself is amazing. … And so now it’s show time. The moment of truth, the moment I have been waiting for. And I plan on making sure we get season after season. We’re going to have a good time on this show.

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Beyond the Breakfast Parfait: 3 New Ways to Use Yogurt

by in Recipes, Shows, January 7th, 2017

Yogurt PopsA tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on today’s show.

Yogurt Pops
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.

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What to Watch: Healthy Twists on Comfort Food Classics, and Eggs for Breakfast on Worst Cooks

by in Shows, January 6th, 2017

Lighter Chicken Parmesan
There’s no better time than the start of a new year to reset your eating habits, and this weekend your favorite Food Network chefs are sharing lighter takes on some of their best recipes. On Saturday morning, Ree Drummond is making over four of her favorite recipes, preparing lighter and easy-to-make versions of her Fried Pork Chops and Chicken Parmesan (pictured). Then, Trisha Yearwood is going to boot camp and making a low-calorie meal, the co-hosts on The Kitchen are making lighter versions of warming comfort food recipes, and Valerie Bertinelli is making a menu that’s light on calories but heavy on flavor.

On Sunday morning, Nancy Fuller’s serving up light and fresh meals, including Salmon with Maple-Dijon Glaze, and Giada De Laurentiis is making camp-style favorites for her daughter, Jade’s, slumber party. On Sunday evening, it’s Part 2 of the Diners, Drive-Ins and Dives Tournament on Guy’s Grocery Games, and the chefs must make a dinner out of classic apple pie ingredients. Then, on Worst Cooks in America, the recruits are making a variety of egg dishes for the most-important meal of the day: breakfast.

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So, You Want to Host a “Lazy Brunch” for the New Year

by in Holidays, Recipes, Shows, December 31st, 2016

Piece of Cake Today’s New Year’s Eve, and for many, the party to welcome 2017 will happen tonight (and into the wee hours of tomorrow). But for others, the celebration goes down tomorrow in the form of a casual Jan. 1 brunch. If you would like to get your brunch on but are worried about waking up tomorrow and having to work in the kitchen, plan to host a “Lazy Brunch,” like what the co-hosts showcased on The Kitchen this morning. Check out their top tips for an easy, enjoyable get-together that’s ideal for easing your way into 2017.

Who says you need fancy flapjacks or elegant eggs to win the brunch game? Opt for a “Toast to the New Year” Toast Bar (pictured above) to keep it simple for yourself and satisfy the crowd. Offer brunchgoers an array of breads, spreads and toppings — think traditional and creative ideas alike, including mashed avocado, ricotta and smoked salmon — then let them help themselves when it comes to building up their bread. Click here to find additional ingredient ideas and a fuss-free way to make poached eggs, if that’s more your style.

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What to Watch: A Bunch of Brunch and the Premieres of Triple G’s Triple D Tournament and Worst Cooks in America

by in Shows, December 30th, 2016

Pancake Cake
It’s time to say sayonara to 2016, and what better way to start the New Year than with some fresh new recipes from your favorite Food Network chefs? This weekend it’s all about brunch and Saturday morning the co-hosts on The Kitchen are cooking with champagne. In addition to Sparkling Parfaits, they’re making a Pancake “Cake” with Sparkling Strawberries (pictured) and Geoffrey Zakarian is serving his Resolution Resolved champagne cocktail. Then Valerie Bertinelli is making savory breakfast favorites for dinner, Nancy Fuller is hosting brunch with a build-your-own Bloody Mary Bar and Bobby Flay is making a brunch menu inspired by the flavors of Italy.

On Sunday night, Guy Fieri is rounding up 16 of his favorite DDD chefs for a five part Flavortown tournament and Anne Burrell and Rachael Ray are back in Boot Camp to try and turn some of the Worst Cooks in America into culinary masterminds.

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Professional Bakers to Battle Fakers in Blind Cook-Offs on Brand-New Series

by in Shows, December 22nd, 2016

Bakers vs. FakersSo, your cupcakes are the talk of the neighborhood potluck, and your cheesecake has been described as “legendary.” Does that mean your amateur baking chops could carry you in a competition versus the pros? Perhaps. On the all-new upcoming series Bakers vs. Fakers, professional pastry chefs will be all but equalized as they face off against home bakers in a series of battles — blind battles, that is.

Premiering Wednesday, Jan. 25 at 10|9c, Bakers vs. Fakers will bring together pros and Joes, but since the identities of all competitors will be hidden, the judges will evaluate the competitors’ offerings with no knowledge of their experience — or lack thereof. It’s up to the contestants to keep up with host Buddy Valastro’s demands in back-to-back challenges and attempt to convince the panel of their professional techniques, even if they’re fibbing along the way.

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