Have you ever wondered what it would be like to be Alton Brown for a day? It’s not easy. I mean, sure, there are numerous perks and fun moments. But to tape a TV show, in this case Cutthroat Kitchen, takes a lot of work. FN Dish had the opportunity to shadow the host of this evilicious show and capture the ins and outs of a full day of taping (one day equals one episode). He opened up the door to his trailer, and showed us where he gets his coffee and how he enters each show and interacts with the culinary production team. Have you ever asked yourself whether the money in that briefcase is real? Alton dishes on that too.
Click play on the video above and follow Alton as he goes from his trailer to the set of Cutthroat Kitchen.
After ousting six hopefuls (including two fan favorites) in Star Salvation, Luca proved himself worthy of a second chance. He entered back into the competition as the remaining finalists traveled to Las Vegas, and he even took one of the top two spots for the episode.
Relive Luca’s journey by clicking the play button below.
Four young chefs-in-training entered the competition on tonight’s first episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen chef winner from Part 1.
When it comes to cooking, it doesn’t matter how young or old you are — it’s the food that matters. And the teens on Part 1 of tonight’s Chopped Teen Tournament proved that talent is ageless. But, when it comes to the judges of Chopped After Hours, age doesn’t matter when it comes to letting loose, which is all too easy for them. As Ted points out in this all-new episode: “This is going to be tough for you,” as he asks the judges to act more mature than normal.
Amanda, Aarón and Scott take on the appetizer-basket ingredients from tonight’s episode. The ingredients include cherry drink pickles, lamb chops, kale chips and ricotta salata. Creating an appetizer out of these ingredients is all about finding the right balance and proportion — after all, it is an appetizer. The teen chefs learned, though the hard way, that cooking lamb chops on the bone isn’t possible in such a short amount of time, so quick thinking is necessary, especially when it comes to forming a plan B or C.
Summertime means grilling time. It also means you might find yourself with an excess of cooked burgers from hosting family and friends. Instead of tossing those leftovers, turn them into chili, tacos, sloppy joes, a 20-minute Bolognese sauce and even wontons. Before we get to the leftovers, though, do you ever wonder what goes into making the perfect burger?
For starters, fat matters if you want juicy burgers. Eighty-five percent is a good blend, and if you have a butcher who will do custom grinds, a mix of sirloin, short rib and brisket is worth the splurge. One last tip: Don’t fuss with your burgers when cooking them. Lay the patties on the grill, and turn them only once, after the underside is cooked. Resist the urge to press the patties flat on the grill. All you’ll do is squeeze the juices out of them.
A show of hands, please. Who here loves tofu? Anyone … anyone?
Tofu, also known as bean curd — which, let’s remember, is coagulated soy milk pressed into a soft block — is a food many of us have learned to accept. Low in calories and packed with protein, iron and other nutrients, it’s undeniably healthy and is a staple of vegetarians and diet-aware eaters.
Still, flavorless and bland and with a consistency that can be hard to pin down, tofu is a food few of us truly adore. “It’s not likely that tofu will become anyone’s favorite food; this we know,” is how Mark Bittman began his defense of tofu in The New York Times last week.
No matter if you’re hosting a weekend cookout or you simply have a sweets craving that needs curbing, you shouldn’t have to turn on your oven on already sticky, scorching days to turn out a winning dessert. In these dog days of summer, stick with no-bake treats that come together quickly and rely on the freezer instead of the oven. From chilled pies and ice cream on a stick to bite-size peanut butter treats, there’s no shortage of both kid-friendly and party-worthy ideas to help you cool off all season long. Read on below to get Food Network’s top-five beat-the-heat recipes from The Pioneer Woman, Tyler Florence, the Neelys and more chefs.
5. Chocolate-Banana Ice Cream Pie — Both kids and kids at heart will appreciate the tried-and-true flavor combination of chocolate and fresh bananas, here made into an easy-to-prepare pie with a vanilla wafer crust, a duo of ice creams in the center and a toasted coconut topping.
4. Ice Cream Freezer Pops — Perhaps the best part about The Pioneer Woman’s treats is that you don’t need fancy molds to make them; just fill throw-away paper cups with layers of candy and rich vanilla ice cream.
‘Tis the season for backyard cookouts. Whether you’re the host of the soiree or one of the guests, you’ll want to be well-prepared. That’s why Food Network put together three Grilling Shopping Guides to help readers find all the right tools for summer parties — from gear and tableware to delicious sauces, condiments and more.
In order to find the best new items in the market, the editorial team sat through product pitches, searched look books and scoured the Internet. And then, of course, we had to try all the food (the part that the whole office eagerly volunteered for). We love everything in the guides and think that you will too. Here are just a handful of our favorites:
Piggyback Bacon Rack (pictured above)
Bacon makes everything better, and burgers and dogs are no exception. This handy rack keeps all the cooking in one place, and you don’t have to worry about the grease.
Juicy cherries, creamy coconut milk and a generous amount of vanilla come together to create a delicious frozen dessert that’s ideal for scorching days. These are not your regular pops loaded with refined sugar. Small amounts of honey and mapl...
It takes dozens of crew members to pull off a production as large as Food Network Star, no matter if the show is being filmed in a studio or on location. This week the show traveled to Las Vegas. Unlike when taping in Food Star Kitchen, the productio...