by Nikhita Mahtani in Shows, June 15th, 2014
by Alton Brown, June 15th, 2014
On Cutthroat Kitchen
, the sabotages are created to confuse the contestants and make them think on their feet. This is especially the case with the ingredient swaps, where the chefs have to trade in their gourmet ingredients with sub par foods of host Alton Brown
‘s choosing. This is precisely what happened in the cheesecake round, where Chef Diana made Chef Eric harvest his cheese from a platter of leftover cream cheese bagels, cream cheese Danish, Philly cheese steaks and sour-cream-filled baked potatoes.
“That’s messed up,” said judge Jet Tila on this week’s Alton’s After-Show. “I don’t know how long that’s been sitting here!” Still, he admitted that he had no idea that the cheese had been adulterated in any way, stating, “It came together, it was cheesy, and I didn’t get any of the weird savory bits.” Chef Eric smartly harvested the cream cheese of the Danish and bagels, and, as Alton said, “He definitely earned every bit of it.”
by Sarah De Heer, June 15th, 2014
Every week, Alton Brown is joining the Star Talk roster to talk about the most-recent elimination and the thoughts behind each difficult decision from the judges' perspective.
It's no surprise that this is my favorite episode this season — it's Foo...
by Nikhita Mahtani in Community, June 15th, 2014
Star has seen many themed challenges over the seasons, including takes on Chopped, Burger Bash and even Thanksgiving Live. But for the first time in Star history, finalists faced off in a round of Cutthroat Kitchen-inspired competition. Alton brought all of his antics and even Cutthroat judge Jet Tila made a special appearance.
If you haven’t yet watched the episode, don’t read any further. Star Talk is about to break down the ins and outs of the episode and reveal who was sent home.
by Alia Akkam, June 15th, 2014
Ree Drummond takes standard chocolate chip brownies to a whole new level with the addition of caramels and pecans in her Knock-You-Naked Brownies recipe, turning them into a gooey summer treat. They’re sprinkled with a light layer of powdered sugar, so it’s no wonder these brownies are this week’s Most Popular Pin of the Week.
For more recipes inspired by your favorite shows, check out Food Network’s Let’s Watch board on Pinterest.
Get the recipe: Knock-You-Naked Brownies
by Simon Majumdar in Shows, June 14th, 2014
Feasting on fresh fruit is always a summertime ritual, but try roasting some of that just-plucked bounty or throwing it onto the grill until it’s nice and charred. Intense heat adds rich new layers of flavor, deepening and caramelizing sugars....
by Amy Reiter in News, June 14th, 2014
Thanks to a winning combination of one of the best production crews in the business and the #Evilicious leanings of its host, Alton Brown, Cutthroat Kitchen has not only become a huge hit, but it has also provided me, as a judge, with one of the most-fun jobs I’ve had since I moved over to this side of the pond.
Dozens of people ask me what it takes to succeed on the toughest culinary show on television. So, just in case you’re ever called upon to stand face-to-face with Mr. Brown, here are my top 10 tips on how to win in Cutthroat Kitchen.
1. Shop Smart: As I found in my one appearance behind the stoves to date, you don’t need Alton Brown to ruin your day in Cutthroat Kitchen; you can just as easily do it yourself. A bad showing in the pantry can easily lead to an early exit. Be sure not only to make a mental list of basics for the dish you are asked to prepare, but also grab some staples like eggs and flour, ingredients that can get you out of a bind if the bidding goes against you.
by Maria Russo in Recipes, June 14th, 2014
Butter is ready for its close-up — and gets it on this week’s cover of Time magazine, where a solitary, sensuously lit shaved curl of golden deliciousness poses alluringly against a black background.
“Eat Butter,” the attending coverline directs in a bold yellow font, adding, in smaller, whiter type, “Scientists labeled fat the enemy. Why they were wrong.”
Inside, senior writer Bryan Walsh declares the “war on fat” — “for decades … the most vilified nutrient in the American diet” — to be over. Even as we sought to reduce our intake of saturated fats in the name of good health, in the 70s and 80s, Bryan notes, the rates of obesity and diabetes in the United States skyrocketed. That, he contends, is because we were replacing those fats in our diets not with healthier foods, like fruits and veggies, but rather with carbs, sugar and processed foods, which turn out to be far fiercer public health foes.
by Andrea Strong, June 14th, 2014
Ketchup, mustard, maybe some relish and sweet, saucy onions. These classic toppings surely get the job done when it comes to making an everyday hot dog, but for a next-level cookout, try dressing up your favorite franks with nontraditional fixings. On this morning’s episode of The Kitchen, Katie, Marcela and Jeff introduced their creative takes on hot dogs with their West Virginia-Style Hot Dog, Mexican-Style Hot Dog and Depression Dog with peppers, respectively. This summer, follow the co-hosts’ leads by experimenting with unexpected toppings; just stick with your favorite ingredients and try to choose flavors that you know complement one another. Check out a few of Food Network’s favorite ways to build a better dog below, then browse Food Network Magazine’s roundup of 50 All-Purpose Condiments complete with must-see ideas for adding finishing touches to your grilled greats.
While Jeff’s Depression Dog from The Kitchen may have been deliciously simple, his Chicago-Style Hot Dog with Homemade Relish (pictured above) is perhaps the ultimate in hot dog indulgence. He starts with beef franks and tops them with white onions and yellow mustard, plus homemade pickles and golden-brown french fries flavored with celery seed. Jeff recommends building the dogs, then letting them steam for a few minutes before serving.
by Allison Milam in Holidays, Recipes, June 14th, 2014
You may not be eating a lot of mustard greens, kidney beans and millet these days, but if Dan Barber has his way, you will be very soon.
Barber is the award-winning chef of Blue Hill, an elegant respite for sustainable cuisine in New York City’...
Just as your dad has his favorite dish, so do the dads of Food Network. This Father’s Day, in lieu of the standard wrapped-and-ribboned gift, treat Dad to a meaty, homemade dinner inspired by Tyler, Pat, Geoffrey, Bobby and more of your favorite chefs. Hey, if it’s good enough for these guys, odds are that your dad will dig it too.
A dry-aged, bone-in rib-eye steak is perhaps the most extravagant way to show Dad some love. Tyler Florence’s El Paseo Porterhouse Steak is broiled to give it a gorgeous crust without singeing it on the grill, and he lets it rest in a clarified-butter bath for extra decadence. Tip: Since it’s his day, let Dad have the honor of nibbling off the bone at the very end.