On this week’s episode of Chopped Junior there were definitely some challenging secret ingredients in the contestant’s bright yellow mystery baskets. But ultimately it wasn’t the beef tongue, the quail or even the outrageous tie-dyed cake that really tripped up our young chefs — the trickiest ingredient turned out to be a simple carrot!
Glazing carrots is a super-easy technique, but I think we can all agree that when there’s a clock ticking down and a $10,000 prize on the line, it’s easy to burn those little root vegetables — and that’s exactly what happened to two contestants.
After 11 weeks of camera challenges, timed cooking tasks and seemingly unending competition pressure, one finalist will be shining the brightest — and Food Network's newest Star will be crowned. It's then that the winner will be part of the Food Ne...
Winter may have been all about comforting one-pot dinners, but spring is the time to dig yourself out of that rut by pairing main dishes with bountiful, seasonal sides — and fast. This week we’re counting down the season’s best super-quick side dish picks. Each of them elevates whatever main dish they’re served beside, and they all come together in under a half-hour. How’s that for a weeknight?
When Food Network Star kicks off next week, all eyes will be on the finalists as they begin the long road toward the coveted crown. But to lead the hopefuls on their journeys and give them the feedback they'll need to grow, mentors Bobby Flay and Gi...
We all know Beyoncé’s got a whole thing with Lemonade going on right now, but it turns out she’s also got another refreshing, fruit-based drink on her agenda: watermelon water.
The pop superstar has recently thrown her weight and wallet behind WTRMLN WTR, a bottled beverage made from cold-pressed watermelon flesh and rind, with a dash of organic lemon, that its makers cutely call “liquid love.”
When a Food Network Star winner graduates from the 11-week competition and earns the crown of victory, you can be sure he or she is equipped with not only the charm and charisma to capture a TV audience, but also the culinary chops to wow you with mu...
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Kimchi is having a moment: The traditional Korean dish is beloved for its fermented funkiness and the instant dose of umami it adds to any recipe. Though typically made with napa cabbage or daikon, kimchi is getting a creative overhaul in some restaurants. Lately, chefs have been experimenting with alternative kimchi bases — and finding undeniably pungent success.
Act naturally, command your culinary point of view, demonstrate complete mastery in the kitchen and make the camera your friend. After 11 seasons of Food Network Star, we know that having and demonstrating these essential abilities will go a long way...
Chopped fans, ever wonder: Who puts together the mystery baskets? Where does the fourth plate of food go? Does Ted Allen ever get a taste? Do the judges really have to eat that? Chopped host Ted Allen took the time to sit down with Food Network to answer the questions fans have been asking and wondering about through the many seasons of the show. He reveals some of the secrets behind one of the most-popular cooking competition shows on TV.
Can anyone tell which chef is going to win before the cooking begins?
Well, like everybody else, we kind of pick our favorites as they walk in, and just [keep them] in the back of our minds … . I got it right on our show that we shot last Friday, but you can never really tell, and that’s what’s exciting about it. You never can tell, and even if someone has the best resume, that doesn’t mean that they’re going to get a basket that suits them or that’s full of things that they’re going to succeed with.
What is your favorite mystery basket ingredient?
Well, out of about 5,000 of them, that’s going to be sort of hard. I mean, gosh, Rocky Mountain oysters, chicken feet … we’ve even had eyeballs. My favorite mystery basket ingredient remains the whole chicken in a can, not so much because I love the food, [but because] I love the sound it makes when it plops out of the can.