by Joseph Erdos in Shows, January 7th, 2014
by Amy Chaplin, January 7th, 2014
Chopped is taking the competition up north, to Canada. In the new series from Food Network, premiering Thursday, Jan. 9 at 9pm/8c, four chefs will take their chances cooking with mystery basket ingredients in three judged rounds. The competition is basically the same as the classic Chopped with the winning chef earning a cash prize of $10,000, though the panel of judges, the host and the currency differs.
Judges include well-known Canadian chefs Chuck Hughes, Roger Mooking, Susur Lee and Michael Smith, among others. You might also recognize the host, Dean McDermott, as the winner of Season 2 of Rachael vs. Guy: Celebrity Cook-Off. The biggest difference between the original Chopped and Chopped Canada though is probably the set.
Go Behind the Scenes of the Set
by Cameron Curtis in How-to, January 7th, 2014
When making a smoothie, it’s often a good idea to think about the color as well as the nutritional value and flavor of the final drink. Instead of throwing everything into the blender and ending up with an odd-colored smoothie that doesn’...
by Maria Russo in Food Network Chef, Shows, January 6th, 2014
Not all grocery store deals are created equal. Some specials are even traps that you might not be aware of. Save money when you’re at the supermarket with these top tips.
1. Be wary of specials and deals. The pricing and signage of deals like “99 cents” makes shoppers believe they are getting a deal even when they’re not. Always check the price of single items to confirm they are in fact deals (like two for $5) before you add them to your shopping cart.
2. Skip the samples. Snacking while shopping tells your brain it’s time to eat, which may cause impulse buying. Similarly, heading to the store on an empty stomach might make you more likely to pick up items you otherwise would have left on the shelves.
Get more shopping tips
by Maria Russo in Recipes, January 6th, 2014
You know Geoffrey, Jeff, Katie, Marcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen (airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Iron Chef Geoffrey Zakarian today, and keep checking back to hear from Jeff, Katie, Marcela and Sunny.
Tell us your culinary point of view in the kitchen in a few sentences.
Geoffrey Zakarian: Classically rooted with a modern edge
Why did you want to get involved in The Kitchen?
GZ: I just love working with Food Network, but I love the composition of the show, and that we talk about all kinds of things …. The kitchen is where everything happens, basically.
Hear more from Geoffrey
by Sally Wadyka, January 6th, 2014
Whether you’re a lifelong vegetarian, curious about meat-free cooking or even an unabashed meat lover, the Meatless Monday movement can be for you and your family. The idea is to enjoy meatless dishes one day per week — Monday or any other — not only for your own overall health but for that of the Earth as well. Here on FN Dish, we celebrate Meatless Monday each week by sharing vegetarian recipes for every meal that are seasonal, deliciously simple, family-friendly and cost-effective. This year, regardless of whether you’ve made a resolution to eat healthier or not, commit to trying one of these dishes plus other vegetarian favorites from Food Network every week; you’ll be dabbling in new flavors and ingredients while enjoying tried-and-true comfort foods — all in an effort to put out better-for-you meals.
The first Meatless Monday pick of 2014, Food Network Magazine’s Vegetarian Pot Pie (pictured above), is a fuss-free dinner ready to eat in only 40 minutes. Every bit as hearty as the classic chicken-laced variety, this meat-free casserole gets its heft from extra-firm tofu, which becomes full of flavor when simmered in a creamy sauce of carrots, onions and mushrooms. This easy-to-make supper conveniently requires only one pan (be sure it’s ovenproof, as it needs to move from stove to oven) and comes together quickly thanks to a topping of toasted, buttered bread rather than pastry dough from scratch.
by Maria Russo in Shows, January 6th, 2014
You probably head to the store with the best of intentions — namely, to buy only the freshest healthiest food, stick to your list and stay within your budget. But by the time you reach the cashier, your cart inevitably holds several impulsive,...
by Guest Blogger in Behind the Scenes, Food Network Chef, Shows, January 6th, 2014
Now into its second season, Cutthroat Kitchen
has welcomed dozens of chefs into the arena for a competition based on culinary skill, determination and, above all else, sabotage. To succeed in this cutthroat battle, it’s not enough to turn out deliciously inventive dishes; chefs need to think quickly and adapt in order to survive challenges that will inevitably befall them, like mandatory oddball ingredients, prohibited utensils and unconventional cooking devices.
Just in time for yesterday’s special episode of Cutthroat Kitchen wherein Alton hosted his first-ever guest judge, the queen of Italian cuisine, Giada De Laurentiis, Food Network looked back on some of the most-hilarious, unbelievable and downright evilicious sabotages to ever befall competitors. Many of the most-memorable challenges have involved inferior gadgets and utensils: mini pots, cheese graters and whisks made for children, plastic knives instead of steel ones and chopsticks in place of all other tools.
by Maria Russo in Shows, January 5th, 2014
by Sunny Anderson
Haaaiii! It’s Sunny Anderson on the FN Dish check-in. On behalf of Katie Lee, Marcela Valladolid, Jeff Mauro and Geoffrey “GZ” Zakarian, as well as the crew, set design, culinary staff, producers and more — welcome to The Kitchen. I’ve been asked to share some behind-the-scenes bits. Make sure to come back next week when Jeff shares what’s really happening on set!
I hope you enjoyed the show and found it to be something you can put to work in your very own kitchen. This is the first of what we hope to be many episodes that will share recipes, quick fixes and fun chats about all things food and entertaining. Speaking of entertaining, I am too excited that I got to share the Lotus Flower Candle with you today. I’ve been holding it for months wanting to blab all about it on social media. In a world where I tweet cute pics of my cats sleeping, it’s easy to say keeping this cool entertainment “gadget” to myself for so long was hard. I really like this show for that reason — it’s truly host driven, with a huge help of a production staff. We all bring ideas from our personal lives to share with you. It reminds me of show-and-tell in grade school. I still don’t know how the crew disabled the flower so it wouldn’t play the costly “Happy Birthday” song. Just know if you look for them online, all of the ones I’ve found play the tune, so hopefully you get it for someone’s birthday cake or you know someone crafty who can disable the music. Where’s MacGruber when you need him?
by Joseph Erdos in Shows, January 5th, 2014
From prohibited cooking utensils to forced ingredient swaps and mandatory products, Cutthroat Kitchen sabotages are the ultimate in culinary challenges. While these sabotages may send contestants into fits of panic during the competition, most rivals manage to turn out acceptable dishes for the judge of the day. No matter if chefs unapologetically show off or brilliantly hide the obstacles that befell them, it’s up to the judges to taste the plates before them and unknowingly eat sometimes hilariously inferior ingredients.
That’s what happened on today’s brand-new episode of Cutthroat Kitchen when special guest Giada De Laurentiis stopped by to judge. In Round 2, Chef La Salle presented her with a dish of chicken and waffles, but instead of using fresh chicken, Chef La Salle featured canned chicken. This chicken, which was packed in liquid, was first ground through a food processor and ultimately turned into chicken pate. When Giada finally saw — and smelled — the canned chicken firsthand during Alton’s After-Show, she couldn’t help but look away and hold her nose to avoid the stench. “The whole thing really reeks,” she admitted of the meat before Alton told her, “You put that in your mouth.”
FN Dish is counting down to the Season 3 premiere of Rachael vs. Guy: Celebrity Cook-Off by introducing a new celebrity contestant every day. During the competition, the celebrities will be tested in a number of different challenges to see who has the most culinary chops. The winner will be awarded the title of Cook-Off Champion and $50,000 for the charity of his or her choice. Watch the premiere Monday, Jan. 6 at 9pm/8c, and keep coming back to FN Dish for exclusive interviews and behind-the-scenes content.
Iconic ’90s rapper Vanilla Ice sold 10 million albums and hit No. 1 on the Billboard charts with his award-winning single, “Ice Ice Baby.” Ice has also appeared in movies and TV shows, including Celebrity Boxing, Hollywood Squares, The Surreal Life and Ty Murray’s Celebrity Bull Riding Challenge. He currently stars on DIY Network’s The Vanilla Ice Project and Vanilla Ice Goes Amish. Ice plans to show that his creativity in renovating houses extends into the kitchen with his unique vegetarian cuisine. Ice is playing for the Make-A-Wish Foundation.
Read More: Get to Know Vanilla Ice