Tag: Cutthroat Kitchen

“‘Cause It’s Science” — Testing the Cutthroat Kitchen Sabotages

by in Shows, April 19th, 2015

As is the nature of the Cutthroat Kitchen beast, the situation inside the battle arena is constantly changing: Ingredients get swapped, chefs move from one station to another, and tools come and go. Aside from Alton Brown‘s evilicious smile, there’s little competitors can count on, thanks to the diabolical sabotages the host doles out. But on tonight’s all-new episode — the first of five heats in the Evilicious tournament — there was one challenge in particular that made at least one element of the battle predictable.

In Round 3’s pound cake challenge, Alton revealed a chemistry set that, while ominous, offered a few opportunities, which food stylist Chelsey found out as she tried her hand at cake baking with the kit during the latest installment of Testing the Sabotages. The challenge would force a competitor to use only the tools within the set — beakers, stirrers, test tubes, a hot plate and a Bunsen burner, among other items — to make a pound cake, and although Chelsey found herself working hard to properly mix the cake batter, she took comfort in the hot plate. “The bottom is cooked,” she said as she flipped her petri-dish cake, “hopefully it will do the same thing on the other side … ’cause it’s science and it does that.” Sure enough, after only a few minutes, the opposite side of the cake was indeed browned; Chelsey said the treat she flipped out of the dish “cuts beautifully,” is “cooked all the way through” and “is delicious.

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Enter to Win a Cutthroat Kitchen: Evilicious Prize Pack

by in Contests, Shows, April 16th, 2015

Enter to Win a Cutthroat Kitchen: Evilicious Prize PackFor the first time ever, on Sunday night, 16 of the most-diabolical chefs to ever compete in a Cutthroat Kitchen battle will return to the arena for a second round of sabotages in the brand-new tournament, Cutthroat Kitchen: Evilicious. Over the course of five weeks, these unforgettable contestants will bid high and risk big, all in the name of hilariously trying challenges, but ultimately one will take home up to a whopping $75,000 and the fierce title of Evilicious Champion.

Just in time for Sunday’s premiere (at 10|9c), FN Dish is giving fans the chance to show their spirit for sabotage in the form of all-new #Evilicious gear. From T-shirts and mugs to journals and cutting boards, the Food Network Store is chock-full of #Evilicious-branded products ideal for superfans to strut their diabolical sides. You can shop the Food Network Store now and buy these products, but FN Dish is giving two lucky, randomly selected fans the chance to win a selection of several items. One winner will receive an #Evilicious prize pack containing one mug, one computer mousepad and one black T-shirt (size L), and the other winner will receive an #Evilicious prize pack containing one black baseball cap, one black notebook and one horizontal glass cutting board (knife not included), all with #Evilicious proudly displayed. All you have to do to enter to win is leave a comment below telling us which of these sabotages is your favorite (find them all here).

So, tell us: Which of these Cutthroat Kitchen sabotages is your favorite? (Find them all here.)

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“Yeah, It’s Quite Uncomfortable. That’s Why We Do These Things” — Alton’s After-Show

by in Shows, April 12th, 2015

It’s one thing to watch Cutthroat Kitchen competitors endure the hilariously evilicious sabotages that have been dealt them, but it’s another to attempt those challenges for yourself, experiencing the struggles they did firsthand and learning to bear them as best you can. As the judges learn on Alton’s After-Show what diabolical situations have led to chefs’ finished dishes, even they are wowed by the lengths to which sabotages have forced contestants to go just to cook a seemingly simple meal. For Jet Tila tonight, that surprise came when he tried his hand — or, rather, his foot — at wearing a 30-pound rum barrel.

“It’s really heavy,” Jet admitted, strapped into the contraption and feebly making his way around the kitchen. Alton Brown agreed that this was indeed a doozy of a sabotage; as he told Jet, “Of all the things I wouldn’t want, wearing that barrel … that’s physically grueling.” But when Jet told him just how “quite uncomfortable” this challenge was,” Alton was quick to remind him that such is the nature of the Cutthroat beast. “Yeah, it’s quite uncomfortable,” said Alton. “That’s why we do these things.”

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“I Have to Eat This Stuff; Just Remember That” — Alton’s After-Show

by in Shows, April 5th, 2015

Canned whole chickens, vending-machine cheese, water-soaked hot dog rolls. Each of these items has been the focus of a Cutthroat Kitchen sabotage, and while they may be cringe-inducing (and downright hilarious) to fans watching at home, they’re nevertheless part of the offerings that the judges are forced to consume, as Simon Majumdar reminded us during the latest Alton’s After-Show.

“I have to eat this stuff; just remember that,” he told Alton Brown as he two looked back on a particularly doozy of a competition round on tonight’s all-new episode. The Round 3 challenge asked the chefs to make carrot cake in this spring-themed battle, and in the spirit of freshness and renewal in springtime, a sabotage forced one chef to “harvest ingredients new ingredients for their cake,” Alton explained. This involved digging through a makeshift garden for individually wrapped fixings, some classic like eggs and others not so traditional, like canned pickled carrots and cinnamon candies. “His sauce was odd, but now I know why,” Simon said of the offering from Chef Jeffrey, who was dealt this diabolical lot and called his dish Carrot Cake Surprise. “It’s Muggins here who gets to eat it,” he joked, adding of his own British sensibilities, “We never say something’s horrible. We go, ‘This is interesting’ or ‘This was a very brave choice.’ His was a very brave choice.”

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QUIZ: Are You a Cutthroat Kitchen Superfan?

by in Shows, March 30th, 2015

Antonia Lofaso and Alton BrownYou’ve watched the evilicious battles unfold on TV every Sunday night, you log on to FoodNetwork.com to check out the latest After-Shows with Alton Brown and the judges, you’ve even found out which sabotage would slay you if you saddled up for competition. By all accounts, you’re a bona fide fan of Cutthroat Kitchen. Now it’s time to learn once and for all whether you’re a superfan — the ultimate in die-hard devotion to all things diabolical. Take the quiz below to see how your knowledge of the sabotages, judges, host and contest rules stacks up.

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Begging a Sabotage to Work … and Failing: Testing the Cutthroat Kitchen Sabotages

by in Shows, March 29th, 2015

From inflated blueberry suits to curry-inspired balance beams and a swinging hammock in place of a prep station, Cutthroat Kitchen is known for its over-the-top sabotages and seemingly impossible challenges. But sometimes, eviliciousness is nearly taken one step too far, as the show’s culinary team demonstrated in the latest installment of Testing the Sabotages. Food style Abel Gonzalez tried his hand at a would-be challenge for a tortilla-soup round, in which one chef was to be forced to mix and prepare soup using only tostada shells. Luckily for that chef, Abel found that the task was ultimately impossible, so the chef was spared from struggling with — and ultimately crumbling under —the impossibility of that task.

Click the play button on the video above to get a behind-the-scenes look at Abel’s attempt. After adding the critical ingredient — a generous pour of broth, aka the hallmark of a soup — he pleaded with the shells, “Please hold, please hold,” as he set them in the microwave for a quick cook. Despite his earnest pleas, though, he opened the microwave door to a puddle of broth and disintegrated shells. “I don’t have a soup there; I have mush,” he admitted, before deeming this a “sabotage fail.”

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Cutthroat Kitchen’s Most-Evilicious Chefs to Return in All-New Tournament

by in Shows, March 24th, 2015

Cutthroat Kitchen: EviliciousAll Cutthroat Kitchen chefs are notoriously diabolical — with their penchant for mind games and ease in doling out doom. But every once in a while we see a contestant who isn’t just a wicked-good competitor but rather a contender on a whole new level of evil. In the all-new upcoming tournament, Cutthroat Kitchen: Evilicious, these especially fierce fighters will take their places in the Cutthroat arena for a second round of battles and, of course, all-new opportunities to sabotage.

On Sunday, April 19 at 10|9c, the first round of this five-part tournament will kick off with four returning chefs. The winner from that heat, plus the victors from the next three matchups, will come together in a nail-biting tournament finale on Sunday, May 17 at 10|9c, and ultimately only one competitor will earn the title of Evilicious Champion. Since all 16 of the competing chefs have battled before, they’re no strangers to the hilariously awful tests they’ll face in the name of sabotage. In fact, they relish in the chaos — especially when they’re responsible for creating it for others.

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QUIZ: Which Cutthroat Kitchen Sabotage Would Slay You?

by in Shows, March 23rd, 2015

Alton BrownIf you’ve ever found yourself watching Cutthroat Kitchen on the couch at home and thinking you have the chops to survive Alton Brown‘s diabolical sabotages, we have news for you: You might not be diabolical enough to handle the heat of the Cutthroat arena. After all, it takes an especially evilicious lot to stand up to challenges like the now-infamous mini kitchen or a mandate to dress up in a themed suit (remember that Thanksgiving turkey getup?). Take the quiz below to find out which of Alton’s wonderfully wicked sabotages would ultimately slay you in the midst of the battle for Cutthroat glory.

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Facepalm: “A Hollandaise Crumble” — Alton’s After-Show

by in Shows, March 22nd, 2015

From the wonderfully weird to the disturbing and downright diabolical, Cutthroat Kitchen judges have seen nearly everything in the seven seasons of evilicious competition. But something in tonight’s all-new battle forced longtime judge Simon Majumdar to simply cover his eyes in disbelief as he recounted the horror during Alton’s After-Show.

The Round 1 challenge — eggs Benedict — may have started simply enough, but after a few required cooking implements were put in place, the situation turned grisly as Chef Trevor was forced to use a conveyor toaster to prepare his plate. “He actually made … a serviceable hollandaise, but he decided at the last minute to put it on a plate and keep it warm in the top of that,” Alton Brown told Simon. “And in the time that he did that, it went from sauce to scrambled egg. It because a hollandaise crumble.” While Simon had no choice but to rest his head in his hands as he looked back on that doomed dish, fans were reminded of what Simon said after tasting Chef Trevor’s offering: “I never need to eat another hollandaise crumble as long as I live.” Nevertheless, though, Chef Trevor managed to survive the round, as Simon explained that another rival, Chef Monterey, presented a poor egg, which was ultimately unforgivable.

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“This Is Better Than a Regular Tuna Melt” — Testing the Cutthroat Kitchen Sabotages

by in Shows, March 15th, 2015

Though it just so happens that many sabotages lead Cutthroat Kitchen chefs to turn out inferior dishes, thanks to the oddball ingredients and haphazard tools, each challenge is — believe it or not — designed to ensure that the competitors have what they need to succeed. That’s where Testing the Sabotages comes in; before a sabotage is sold at auction, the Cutthroat Kitchen culinary crew must attempt it behind the scenes to ensure that it is indeed fair for contestants.

In the latest test, on a spicy-tuna sushi swap-out during a tuna melt challenge, it turned out that this challenge not only allowed for a successful tuna melt, but ultimately set the scene for creating a sandwich far superior to the original. Food stylist Hugo Sanchez hollowed out sushi rolls to excavate the seafood inside, and after he combined the fish with a bit of mayo, plus fresh green and purple onions, and then mounded the mixture with cheese between slices of bread, the resulting dish turned out “better than a regular tuna melt,” he proclaimed. “It’s got a little spice, which I normally wouldn’t have added.”

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