You’ve seen them critique all kinds of dishes from competitors that have included professional chefs, amateur cooks and even celebrities. And you’ve seen them go from behind the Chopping Block to cooking front and center in All-Stars and the Web series After Hours. But how well do you know the judges of Chopped?
In a series of Q&As, FN Dish revealed several facts that viewers didn’t know about the judges (who didn’t have anything to hide). See how much you know about the judges from what you’ve seen on TV and what you’ve read here on the blog in the quiz below. Prove you’re a Chopped superfan! Continue to watch the competition every Tuesday at 10pm/9c, plus all-new online episodes of After Hours this month.
Test Your Knowledge: The Judges of Chopped
Congratulations - you have completed Test Your Knowledge: The Judges of Chopped.
You scored %%SCORE%% out of %%TOTAL%%.
Your performance has been rated as %%RATING%%
by Jacob Schiffman
When I lived in Israel my junior year abroad in college, I started noticing that a lot of my favorite foods had a nutty, floral flavor I hadn’t seen before. I found out it was a Middle Eastern spice blend made of woody herbs (usually thyme and oregano, but traditionally hyssop), sumac and sesame seeds. There I saw it mostly on hummus or on flatbreads, but now I love putting it on roasted vegetables or fish (with a bit of honey), grilled chicken or baked eggs at breakfast. There are regional varieties of za’atar (Jordanian has more sumac and Israeli sometimes includes dill); I like the Israeli style, probably because that’s the first one I tried. Whichever one you prefer, let me know what you like to eat it on.
Find it: Look for it in most good grocery stores and any specialty spice shop.
Whether it’s winter squash, carrots, parsnips, onions or — as in this recipe...
Most fans believe Alton Brown‘s a walking food dictionary (and he is). He’s the ultimate commentator on Iron Chef America, he’s a mentor and judge on Food Network Star and no one will ever forget Good Eats. But there’s still so much to learn about this pillar of Food Network. FN Dish caught up with Alton on the set of his newest show, Cutthroat Kitchen, where he chatted about survival techniques for future competitors and even a couple things you may not know about the man who so many admire and look up to.
1. When Alton was younger, he always thought he would end up directing movies, which is what he trained for. “Only I got sidestepped into commercials for a long time.”
2. Alton spends a lot of time flying airplanes.
3. Alton plays multiple instruments including the guitar. “I always travel with a guitar when I’m on the road.” He also sings with his trio on his live tour.
4. Going along with music: Alton almost always listens to music while he cooks. The playlist depends on the day. “I’m anywhere from opera to Led Zeppelin — and everywhere in between. My daughter is 14 and listens to a lot of pop stuff, so I tend to gravitate way, far away from whatever she’s listening to. I have music on in the kitchen all the time. The last 10 things I cooked were probably to mid-’70s Elton John,” Alton shared with FN Dish.
5. Alton is terrified of calf’s liver. “I’ve tried it and I can’t make it edible. I don’t like anyone else’s either — and mine is just worse,” Alton adds.
Just last week on an all-new episode of The Kitchen, the co-hosts took to FoodNetwork.com to find out which three ingredients were most searched by fans, and it turns out that when it comes to home cooking, simplicity and health reign supreme. Chicken, the ultimate family-friendly dinner, leads the way in searches, followed by good-for-you kale and quinoa, so Marcela combined these picks into one simple dish: Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad. Instead of featuring all three ingredients on one plate, FN Dish is breaking them down, showcasing three of the best recipes for each chicken, kale and quinoa on FoodNetwork.com; read on below to find must-try soups, salads and all-in-one suppers alike for these fan-favorite ingredients.
3. Chicken Piccata — Quickly coated in flour and cooked until tender, Giada’s easy chicken dinner is topped with a classically bold sauce of lemon and capers.
2. Easy Chicken Pot Pie — Thanks to Sunny’s shortcut of using store-bought dough as the pastry topping, this creamy, hearty pot pie can be on the table in less than 45 minutes.
1. Perfect Roast Chicken (pictured above) — Stick with Ina’s no-fail method of buttering the bird and roasting it with lemon and herbs to turn out a juicy, flavor-packed chicken every time.
Worst Cooks in America returns with a new season on Monday, Feb. 17 at 9pm/8c. Chefs Anne Burrell and Bobby Flay are back again to coach 14 kitchen disasters, turning them (hopefully) into culinary successes with seven weeks of Boot Camp. Every week the recruits, who will be divided into two teams, have to face two grueling challenges that aren’t necessarily related to the kitchen — certain field trips will show these amateurs where their food comes from — and one member from each team will be sent home.
At the end of Boot Camp, the title of Best Worst Cook will go to the most-improved recruit, who will win $25,000 and earn his or her mentor highly coveted bragging rights. Last season, Bobby earned his first-ever win, facing off against formerly undefeated series champ, Anne. Watch the premiere on Monday, Feb. 17 at 9pm/8c to find out which mentor will win this season.
Whether it’s because of hectic schedules or simply an undeniable craving, sometimes it’s tempting to pick up the phone and order delivery for dinner. But even on the busiest of weeknights, it’s possible to make some of your favorite takeout picks at home, and the results are often healthier and made with better ingredients. The secret to making supper in a flash is keeping a well-stocked pantry, so on the weekend — or when you find yourself with extra time — head to the supermarket to pick up some essentials like dried pasta and rice, cans of beans and basic condiments. It’s far simpler to recreate classic Asian takeout dishes, for instance, when you already have items like soy sauce, sesame oil and rice vinegar on hand.
Food Network Magazine puts all three of those Asian products to work in Soba Noodles with Shiitakes and Edamame (pictured above), its spin on a traditional Asian noodle dish. Ready to eat in only 35 minutes, this recipe comes together simply thanks to frozen, preshelled edamame and quick-cooking soba noodles, which take only 5-6 minutes to become al dente. This dinner gets it heft from tender, earthy shiitake mushrooms, and boasts a light, fresh finish from a dressing featuring blended cilantro and mint, plus soy sauce and sesame oil. For subtle spice and added flavor, add a bit of Sriracha to the food processor when making the dressing and balance the heat with a sprinkling more of cilantro before serving.
A recent survey found that Americans eat 4.8 meals a week at restaurants instead of at home — which means we all have several opportunities to get duped into eating too much and making poor choices. And many times, the restaurants themselves a...