Sunday, September 26, 2010

Foodie News - Tune-In Alert for October


Food Network Seeks ‘The Next Iron Chef’ and Michael Symon Resolves ‘Food Feuds’
Anne Thornton Whips Up ‘Dessert First’ and Nigella Lawson Unwinds in ‘Nigella Kitchen’
Guy Fieri Pursues the Ultimate ‘Tailgate Warrior’ in Special Primetime Series; ‘Private Chefs’ Returns
Food Network Preps for a Spooky Sweet Halloween with Sandra Lee Online Exclusives

NEW YORK – September 16, 2010 – Food Network falls into October with a bang – four series premieres, six all-new seasons and 62 brand-new episodes! Competition hits the ground running as 10 of the country’s most reputable chefs vie for the ultimate culinary title of “Iron Chef” on season three of The Next Iron Chef premiering Sunday, October 3rd at 9pm. Michael Symon visits cities across the country in efforts to squash heated dish disputes on the new primetime series, Food Feuds, premiering Thursday, October 14th at 10pm. The culinary glamour continues as popular primetime series Private Chefs of Beverly Hills returns with a second season on Tuesday, October 12th at 9pm. On a mission to determine which tailgate team reigns supreme, Guy Fieri hosts a special four-week primetime series, Tailgate Warriors with Guy Fieri, premiering Wednesday, October 20th at 10pm. Food Network also launches two new daytime series: professional pastry chef Anne Thornton simplifies the world of sweets on Dessert First premiering Sunday, October 24th at 12pm, and Nigella Lawson shares recipes for modern living on Nigella Kitchen premiering Sunday, October 3rd at 9am. Plus, features exclusive Halloween videos, entertaining tips and recipes from Sandra Lee, Alton Brown, Duff Goldman and more. Join the conversation on Facebook and Twitter.


The Next Iron Chef: Season 3
Premieres: Sunday, October 3rd at 9pm
In the fiercest season-to-date, ten of the country’s most accomplished chefs bet on their skills and put their reputations on the line for the chance to join the industry’s most elite culinary society: the Iron Chefs. Hosted by Alton Brown (Good Eats) and filmed in Los Angeles, Las Vegas and New York City, season three challenges the chefs’ culinary skills and mental toughness as they enter a clash of culinary titans.

Premieres: Sunday, October 3rd at 9pm
In the season three premiere of The Next Iron Chef, 10 of the country’s best chefs arrive in Los Angeles to compete for the chance to join the most elite culinary society: the Iron Chefs. Host Alton Brown greets them with a test of ingenuity, the first of seven tests each focused on an important Iron Chef attribute. With bread as the Secret Ingredient Challenge, the chefs must create sandwiches that represent their personalities. Next, the threat of elimination looms in the Chairman’s Challenge as the chefs find themselves cooking on a beach each with the one ingredient they would want to have if stranded on a desert island. The competition heats up, and the judges send the first contender home.

Premieres: Sunday, October 10th at 9pm
The competition escalates among the remaining nine chefs when host Alton Brown presents a challenge to test their innovation. The contenders arrive at a coffee shop for the Secret Ingredient Challenge where they must create two innovative dishes using a duo of American breakfast favorites: coffee and doughnuts. In the Chairman’s Challenge, the chefs have one grueling hour to innovate classic diner fare like meatloaf and corned beef hash to Iron Chef-quality cuisine. The finalists frantically cook up their improved diner dishes, and another chef leaves at the end of the challenge.

Premieres: Sunday, October 17th at 9pm
An Iron Chef must be able to think on their feet, so the eight remaining chefs face a true test of resourcefulness. For the Secret Ingredient Challenge, the chefs make an imaginative snack from pickles. The competitors then bring their small bites on a fishing field trip where they all reel something in – including a shark! Back in the kitchen, for the Chairman’s Challenge, they make two dishes using the fish they caught. The finalists attempt to conquer the challenge and win over the judges, but one chef doesn’t make the cut.

Premieres: Sunday, October 24th at 9pm
The remaining seven chefs undertake a test of transformation. In the Secret Ingredient Challenge, the chefs transform traditional American condiments and sauces like ketchup, ranch dressing, and mayonnaise into unique recipes. Next, the competitors get sent to the San Diego County Fair where they must gather ingredients from the concession stands in a mad dash to transform their fair food into Iron Chef-worthy dishes for the Chairman’s Challenge. During the difficult battle, the chefs prepare their food on “The Outlaw Grill,” the world’s largest grill, but one of the chefs can’t take the heat and gets eliminated.

Premieres: Sunday, October 31st at 9pm
In this “all-American” episode, the six remaining competitors face the test of respect. For the Secret Ingredient Challenge, the kitchen doors open to reveal a Humvee packed with thousands of pounds of potatoes. Guest expert and judge Lt. Col. Barnes of the U.S. Army explains the challenge: showing respect for the potato (the peeling of which was formerly military punishment) by creating a potato dish in 45 minutes. In the Chairman’s Challenge, the chefs must show respect for the United States by cooking four dishes representing the four main regions on the map: North, South, East, and West. Before elimination, Alton Brown reveals that the five surviving chefs will travel to Las Vegas. One chef gets eliminated while the rest hop on the plane to Sin City.

Food Feuds
Premieres: Thursday, October 14th at 10pm
Across the country, heated rivalries divide passionate locals in cities big and small – over which dish defines the district. From meaty lobster rolls and golden fried clams to juicy meatballs and luscious cheesecake, these signature dishes polarize the community. Michael Symon (Iron Chef America) pounds the pavement searching for the country’s most intense and long-standing dish disputes to settle once and for all. Michael works in their kitchens, interviews locals, and summons undercover critics to learn as much as he can about the divisive dishes to finally put a lid on these Food Feuds.

Premieres: Thursday, October 14th at 10pm – SERIES PREMIERE!
“Italian Feud”
Michael Symon rolls up his sleeves to take on two Italian favorites: meatballs in Philadelphia and pizza in Boston. Villa di Roma and Ralph’s Italian Restaurant have both rolled out meatballs for generations and claim to make the best in Philadelphia. Michael settles this feud with the help of locals and the toughest critics of all, grandmothers. Then, he gets to the heart of the Boston-style pizza dispute between Regina Pizzeria and Santarpio’s. Michael enlists the help of an undercover restaurant critic, pizza connoisseurs and local college kids to decide which pizza takes the pie.

Premieres: Thursday, October 21st at 10pm
“Seafood Feud”
Michael Symon dives into seafood battles head first in Massachusetts and New York. In Essex, Mass., Woodman’s and J.T. Farnham’s fry up clams better than anyone else. Michael explores their kitchens, talks to foodies, and even goes clamming to figure out who has the best fried clams in Essex. Then, he visits New York City to settle the lobster roll dispute between Luke’s Lobster and Ed’s Lobster Bar. He goes to their kitchens, chats with locals, and gets an expert opinion from Chef Geoffrey Zakarian (24 Hour Restaurant Battle) to declare who makes the supreme lobster roll.

Premieres: Thursday, October 28th at 10pm
“Cake Feud”
Michael Symon settles two cake feuds: crab cakes and cupcakes. In Baltimore, he claws his way into the crab cake recipes of competitors J.W. Faidley and Gertrude’s. He explores the Inner Harbor to determine the people’s choice, and picks the brain of Ron Kasper, a columnist for Baltimore Sun. Then, Michael pounds the pavement to determine who bakes the best red velvet cupcake – Ladybird in Brooklyn, N.Y. or Cupcake Stop in Montclair, N.J. He pops in on a birthday party to get the opinions of 10-year-old cupcake fanatics, but when he tastes a wildcard entry, the decision gets harder.


Nigella Kitchen
Premieres: Sunday, October 3rd at 9am
With her winning mix of passion, enthusiasm and love of comfort foods, Nigella Lawson is in the kitchen cooking meals for modern living that you will want to make all the time. As well as creating easy and everyday recipes to beat the clock, Nigella shares tips on dishes made just to unwind at the end of the day. Nigella Kitchen will teach viewers how to cook at home with simple and accessible ingredients – making the everyday special and special days easy.
*This October, Nigella also releases a new cookbook, “Nigella Kitchen” (Hyperion, 2010), focused on feel-good food for the way we eat and live today – a welcome resource for both hectic weekday and leisurely weekend cooking.

Dessert First with Anne Thornton
Premieres: Sunday, October 24th at 12pm
In Dessert First with Anne Thornton, expert pastry chef Anne Thornton shares indulgent recipes for tantalizing and tasty sweet treats. From fresh pie crust and creamy ice cream cake to flaky pastries and make-ahead tarts, Anne demystifies and simplifies the sweet world of pastry and dessert. While sprucing up old-fashioned favorites like apple turnovers and pecan pie, Anne teaches viewers the keys to no-fear baking proving any home cook can create show-stopping desserts. Whether she’s planning a dinner party for friends or whipping up a quick weeknight meal, Anne always thinks about Dessert First.


Tailgate Warriors with Guy Fieri
Premieres: Wednesday, October 20th at 10pm
Guy Fieri (Diners, Drive-ins and Dives, Guy’s Big Bite) searches for the top “tailgate warriors” as eight tailgating teams compete at NFL stadiums across the country in a four-week series. Each week, two teams must create two appetizers, one entrée, two sides and one dessert in an hour. They will be judged by a three-person panel and scored based on taste, creativity, difficulty, and presentation. The two highest-scoring teams move on to the championship round and battle it out for the chance to win $50,000.

Premieres: Wednesday, October 20th at 10pm
The battle on the gridiron may be rough when the Green Bay Packers take on the Seattle Seahawks, but it’s nothing compared to the action going on outside the stadium. Guy Fieri throws down the gauntlet and searches for the best tailgate teams in the country. This round, teams from Green Bay and Qwest Field take on the top team from Seattle in a one-hour competition to see who has the most killer grub at the game.

Premieres: Wednesday, October 27th at 10pm
On the hunt for the country’s best tailgate team, Guy Fieri visits the San Francisco 49ers as they take on their neighbors, the Oakland Raiders. In this round, Guy visits his hometown, as the top tailgate team from San Francisco heads across the bay to take on the top team from Oakland in a one-hour competition to see who moves on to round three.

*Note: The final two episodes premiere on Wednesday, November 3rd at 10pm and Wednesday, November 10th at 10pm.


Mexican Made Easy
Premieres Saturday, October 9th at 9:30am
“From Mexico to the World”
Marcela creates a menu highlighting key culinary gifts from Mexico: corn, chocolate, avocadoes, and chiles. She shows viewers how easy it is to incorporate these ingredients into mouthwatering dishes like Easy Corn Tamales, Mexican Chocolate Margaritas, Avocado Flan and Stress-Free Salsa.

5 Ingredient Fix
Premieres Saturday, October 9th at 10:30am
“Ode to the Grastropub”
Claire serves up gastropub favorites with a gourmet twist. From Bangers and Mash and Cheddar Beer Soup to Soda Bread and Banoffee Mess, Claire turns pub grub into super simple and delectable five ingredient dishes.
*On October 6th, Claire will release her first cookbook: 5 INGREDIENT FIX: Easy, Elegant, and Irresistible Recipes by Claire Robinson (Grand Central Publishing, 2010). The quest for simple and fresh food is over as Claire helps put delicious and sophisticated meals on the table in no time.

Private Chefs of Beverly Hills
Premieres Tuesday, October 12th at 9pm
“A Side of Lamas”
Sasha and Stuart are in for a wild ride when asked to spice up the unveiling of Lorenzo Lamas’ new motorcycle. A California teen’s circus themed Sweet Seventeen party finds Brian and Brooke working without a net, and a Hollywood health nut challenges Jesse and Manouschka to prepare a healthy soul food dinner for her plus-sized family members.

Alex’s Day Off
Premieres Sunday, October 24th at 9:30am
“Sweet Treats”
Once in a while, Alex gets the urge to indulge her sweet tooth. To start, she whips up Chocolate Cupcakes with decadent frosting and chewy Lemon Macaroons. To round out the menu, Alex creates a classic Bananas Foster and stirs up a cool Coffee Granita.

Aside from new series and seasons, Food Network premieres all-new episodes of its popular primetime and daytime shows as well as featured competitions series, Iron Chef America and Food Network Challenge.

Primetime: The Best Thing I Ever Ate, Chopped, Diners, Drive-ins and Dives, Good Eats, Meat & Potatoes, Throwdown with Bobby Flay, Unwrapped

Daytime: 30 Minute Meals, Barefoot Contessa, Big Daddy’s House, Cooking for Real, Down Home with the Neelys, Grill It with Bobby Flay, Giada at Home, Guy’s Big Bite, Paula’s Best Dishes, Secrets of a Restaurant Chef, Semi-Homemade Cooking with Sandra Lee, Ten Dollar Dinners

Iron Chef America
The heat rises in Kitchen Stadium as the American Iron Chefs face off against fierce new competitors.

Premieres Thursday, October 14th at 9pm
“Symon vs. Fraser”
New York City chef John Fraser of Dovetail challenges Iron Chef Michael Symon to an intense culinary battle in Kitchen Stadium. Will Chef Fraser's meal impress the judges enough to beat Iron Chef Symon?

Premieres Sunday, October 17th at 10pm
“Symon vs. Vetri”
Philadelphia chef Marc Vetri of Vetri Italian restaurant enters Kitchen Stadium to take on Iron Chef Michael Symon. Will Vetri’s treatment of the secret ingredient earn him a win, or will he fall to Iron Chef Symon’s cuisine?

Food Network Challenge
Food Network gets the competitive juices flowing in Food Network Challenge with the biggest and most exciting food battles from around the world. Claire Robinson (5 Ingredient Fix) hosts as competitors vie for bragging rights and a $10,000 prize.

Premieres Sunday, October 3rd at 8pm
“Outrageous Pumpkins”
Four talented pumpkin carvers have three rounds to amaze the judges with their sculpting skills. Competitors must carve a classic Jack-o-lantern, an impressive 3-D pumpkin, and their own over-the-top pumpkin masterpiece.

Premieres Sunday, October 24th at 8pm
“Flying Sugar”
Four adventurous sugar artists must create a fantasy flying machine out of sugar. Since combining movement with sugar seems nearly impossible, will any of these machines survive their maiden voyage?

Premieres Sunday, October 31st at 8pm
“Urban Legends”
Four artistic cake designers must tell an urban legend story through cakes using extreme elements like lights, sparklers and moving parts.

ONLINE prepares for a scary sweet Halloween with Sandra Lee and shares the lowdown on the ultimate trick-or-treats, festive recipes and must-have entertaining tips from Food Network stars Alton Brown, Duff Goldman and more.
*Visit: (live as of 10/1)
Sandra Lee Exclusive Videos: A can’t-miss collection of Sandra’s best Halloween costumes, cocktails, cupcakes and tablescapes.
Duff’s Tricks and Treats Video Tips: Ace of Cakes star Duff Goldman shares gory food tricks and fun ways to create decorative jack o’ lantern and eyeball mini cakes.
Most Popular Halloween Recipes: Serve up some Halloween fun with ghoulishly good desserts from like Candy Corn Parfaits, Sweet and Spicy Pepitas Popcorn Balls, Pecan-Caramel Spiders and more.
Creepy Cocktails: Find recipes for the most popular and festive Halloween cocktails like Emeril Lagasse’s Spellbinders with Devil Eyeballs, Michael Chiarello’s Vampire Blood Drink , Sandra Lee’s Green Ghoulade and more.
Alton Brown’s Favorite Fall Recipe: Alton shares an in-depth look at his easy-to-make toasted pumpkin seeds – a perfect treat for any Halloween party.

Monday, September 20, 2010

Roasted Ground Sirloin Steaks


I love using ground sirloin in dishes because it’s leaner than ground beef.  It can be expensive, but I usually buy a couple of packages when it’s on sale.  I’ll brown it with onion and spices and then freeze it for later.  Sometimes I get lazy and just freeze the whole package.  Then I’m stuck with thawing it before cooking.  That can be a problem if you forget to do it before dinner!  So, I had this idea to put it in the Crockpot like a roast.  Once it had cooked/thawed enough to break apart, I broke it into six ‘steaks’.  It turned out to be delicious and easy.

Roasted Ground Sirloin Steaks

1 and 1/2 pounds ground sirloin

1 large onion

1 cup fresh mushrooms, sliced

2 tablespoons Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/8 teaspoon salt, or to taste

1 cup beef broth

1/4 cup flour & 1/4 cup water

Leave ground sirloin whole and place in Crockpot with all ingredients except flour and water.  Cook on high for 2 hours.  Break beef into smaller steaks.  Continue to cook another hour and reduce to low.  Mix flour and water and add to Crockpot to thicken broth.  After 15 minutes reduce to warm until ready to serve.

Saturday, September 18, 2010

Foodie News - Michael Symon

Chef Michael Symon Squashes Local Culinary Feuds in New Primetime Series Premiering Thursday, October 14th at 10pm ET/PT

NEW YORK – SEPTEMBER 13, 2010 – Across the country, heated rivalries over local signature dishes divide cities – and Food Network’s new primetime series Food Feuds will decide, once and for all, which dish defines the district. From Baltimore crab cakes and Philadelphia cheesesteaks to New York lobster rolls and New Orleans po’ boys, Iron Chef Michael Symon searches the country to quell the most intense, long-standing culinary rivalries. The series premieres Thursday, October 14th at 10pm ET/PT.

“Every town has a fierce competition between two local eateries, and Food Feuds will settle the debate with a passionate look at each city’s signature dish,” said Bob Tuschman, General Manager and Senior Vice President, Programming, Food Network. “Michael Symon’s humor, energy and expertise as an Iron Chef make him uniquely qualified to help analyze the food from every angle to determine who does it best.”

Each episode includes two Food Feuds, with battles royal featuring the following cities and establishments:
Philadelphia – Cheesesteak: Pat’s King of Steaks vs. Geno’s Steaks; New York – Cheesecake: Eileen’s Special Cheesecake vs. Junior’s Restaurant & Bakery (sneak peek – October 10th at 10pm ET/PT)
Boston – Pizza: Regina Pizzeria vs. Santarpio’s; Philadelphia - Meatballs: Villa di Roma Restaurant vs. Ralph’s Italian Restaurant (October 14th)
Essex, Mass. – Fried Clams: Woodman’s vs. JT Farnham’s; New York - Lobster Roll: Ed’s Lobster Bar vs. Luke’s Lobster (October 21st)
New York - Red Velvet Cupcakes: Cupcake Stop (Montclair, N.J.) vs. Ladybird Bakery; Baltimore – Crab Cakes: J.W. Faidley vs. Gertrude’s (October 28th)
New Jersey – Sliders: White Manna (Hackensack, N.J.) vs. White Mana (Jersey City, N.J.); Barberton, Ohio – Fried Chicken: Belgrade Gardens vs. Hopocan Gardens (November 4th)
Roast Pork: TBD; Murphysboro, Ill./St. Louis – Ribs: 17th Street Bar & Grill vs. Pappy’s Smokehouse (November 18th)
Elyria, Ohio – Burgers: Smitty’s Place vs. Midway Oh Boy; New Orleans – Po’ Boys: Parasol’s Restaurant & Bar vs. Parkway Bakery & Tavern (November 25th)
Cincinnati – Ice Cream: Aglamesis Brothers vs. Graeter’s; St. Louis – Butter Cake: Gooey Louie vs. Park Ave. Coffee (December 2nd)

In each episode of Food Feuds, Michael travels to a different city to oversee cutthroat competitions between two restaurants who prepare the same local specialty. With the help of neighborhood customers, local foodies, journalists, undercover critics and special guests, including Food Network expert pastry chef Anne Thornton and acclaimed chef Geoffrey Zakarian, one eatery’s dish will be named Food Feuds champion.

Renowned in the culinary world and adored in his hometown of Cleveland, Michael is the chef and owner at the critically acclaimed Lola and Lolita in Cleveland, chef and partner of Roast in Detroit, chef and owner of Bar Symon in Avon Lake, Ohio, BSpot in Chargin, Ohio and Bar Symon and B-Spot in Cleveland. The Culinary Institute of America graduate competed on The Next Iron Chef in 2007 and won, securing his place as an Iron Chef on Food Network’s Iron Chef America. He released his first cookbook “Michael Symon’s Live to Cook” (Clarkson Potter) in October 2009. In July 2010, Michael’s instructional cooking series, How to Cook Like an Iron Chef premiered on Cooking Channel and in October 2010, Michael joins season three of The Next Iron Chef, as a first-time judge.

Friday, September 10, 2010

Chicken Legs & Broccoli


I love to mix chicken and broccoli.  This quick dish is made in the Crockpot and doesn’t take very long. 

Chicken Legs & Broccoli

6-8 chicken legs

1 tablespoon Mrs.. Dash, original flavor

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 cup water

1 can cream of mushroom soup

2 cups cooked broccoli

Place chicken, spices and water in Crockpot and cook on high for two hours.  Add soup, mixing well, and continue to cook for 1 hour.  Add cooked broccoli and reduce heat to low.  Continue to cook for additional 1/2 hour or keep on warm until ready to serve.

Monday, September 6, 2010

Crunchy Chicken Casserole



Didn’t make it to the grocery store today?  Check your pantry for these ingredients to make a quick casserole.  I used a frozen broccoli, cauliflower and carrot mix.  But, any frozen vegetable can be substituted.

Crunchy Chicken Casserole

1 cup cooked chicken breast (or 1 large can, drained)

1 small onion, chopped

2 cups frozen vegetables (broccoli, cauliflower & carrots)

1 can cream of chicken soup

1 cup evaporated milk

1/2 cup seasoned bread crumbs

2 tablespoons butter, melted

1/4 teaspoon each, garlic powder, pepper & sald

Combine chicken, onion, vegetables, soup, milk and seasonings.  Mix well and pour into casserole dish.  Mix melted butter and bread crumbs.  Spread over top of casserole.  Bake at 350 degrees for 30-40 minutes or until bubbly.

Roasted New Potatoes


Smoked bacon adds a nice flavor to this dish.  You can use any type of small potato.  I used fingerlings, but red ones are also nice.

Roasted New Potatoes

12 small potatoes

4 slices of thick, smoked bacon

1 medium onion

1 teaspoon olive oil

1/4 teaspoon coarse sea salt

1/4 teaspoon coarse ground pepper

Pre-heat oven to 400 degrees.  Rough chop the onion and slice the bacon in one inch pieces.  Wash and dry the potatoes.  Coat with olive oil, salt and pepper.  Place potatoes, bacon and onion on shallow bacon pan.  Bake for 30-40 minutes or until potatoes are tender and bacon is cooked through.

Sunday, September 5, 2010

FOODIE NEWS - Food Network September 2010 Highlights


Competition Flares in ‘The Great Food Truck Race’ and ‘Chopped Champions’

Rahm Fama Devours Prime Cuts in ‘Meat & Potatoes’; Alton Brown Tours ‘America’s Best’

Sandra Lee’s New Season of ‘Semi-Homemade Cooking’ and Her Biggest Book Ever

Food Network Kicks Off Tailgating Season with Online Exclusives from Guy Fieri

NEW YORK – August 24, 2010 – This September, Food Network competitions put skills to the test and two new travel shows uncover the country’s best eats. The Great Food Truck Race, races to the finish line as the final food truck claims the $50,000 grand prize on Sunday, September 19th at 9pm, and past winning chefs return to sharpen their knives for Chopped Champions premiering Tuesday, August 31st at 10pm. Alton Brown teams up with Food Network Magazine to take viewers on a tour of America’s Best in a four-part special premiering Monday, September 20th at 9pm. Carnivorous chef Rahm Fama devours mouth-watering meaty dishes in a new primetime series, Meat & Potatoes, premiering Friday, September 24th at 10pm. Sandra Lee returns with an all-new season of Semi-Homemade Cooking on Sunday, September 12th at 11:30am and also launches her biggest book ever on September 27th: Sandra Lee Semi-Homemade The Complete Cookbook: 1,001 Easy Everyday Recipes for “The Way We Cook Today” (Wiley, 2010).


The Great Food Truck Race

Food Network’s exciting new coast-to-coast culinary competition concludes with the final three episodes.

Premieres: Sunday, September 5th at 9pm

“Big Trouble in the Big Easy”

The final four trucks arrive in New Orleans and meet Tyler at the Louisiana Superdome. The competitors run into shockingly unpredictable weather. Putting even more pressure on the teams, Tyler calls them with the Truck Stop challenge: the teams must close down their trucks for the night and meet him near the Mississippi River at day break to prepare a classic catfish dish for a local legend, Chef Jacques Leonardi (Jaques-Imo and Crabby Jack’s). The winning team earns $500 and the opportunity to immediately open their truck for business, while the three losing teams endure filleting 700 pounds of catfish before returning to their trucks.

Premieres: Sunday, September 12th at 9pm

“Small Town Showdown”

The remaining three teams pull into Jonesborough, Tenn., population 5,000. Nervous about how this small town will react to them, the teams meet Tyler on Main Street and realize that this leg of the race will hinge on their sales acumen and food quality. The trucks battle over the crowd assembled for a music festival but keeping their attention proves difficult. In the Truck Stop challenge, Tyler tells the team’s to meet him at Old Man Johnson’s farm to cook an authentic five-course prairie meal over an open fire to be judged by two cowboy historians from the American Chuck Wagon Association. As a reward, the winning team moves their truck to a greater populated town where they have the chance to beat out the competition.

Premieres: Sunday, September 19th at 9pm – SEASON FINALE!

“New York State of Mind”

The final two teams meet Tyler in Manhattan for an epic battle on the hungry streets of the Big Apple. In the final sprint of the competition, the trucks race through the five boroughs and scramble to make $500 at each location before moving on. To turn up the heat, Tyler calls the teams in the middle of the race with a Truck Stop challenge that brings them back to Brooklyn where they have an hour to prepare the other team’s signature dish for judge Chef Nate Appleman (Pulino’s Bar and Pizzeria). Chef Appleman awards a hefty advantage to the wining team, and it’s a nail-biting finish as both teams chase the Manhattan finish line where the winner of The Great Food Truck Race is crowned and receives the well-deserved prize of $50,000.

Chopped Champions

Competing for $50,000, the largest Chopped prize to date, 16 previous winners return to battle in a fierce five-part Chopped Champions event. The champs go head-to-head in four semi-final rounds to determine who will face off in the grand finale.

Premieres Tuesday, August 31st at 10pm

The first round of competition heats up when the chefs open their appetizer round baskets to find Rocky Mountain oysters. Then, in the entrée round, one chef gets nervous about cooking fish and another makes a costly mistake. Creative juices flow when the remaining two include candy bars and potatoes in a dessert, but only one chef advances.

Premieres Tuesday, September 7th at 10pm

Feeling the pressure, the chefs frantically cook up catfish for the appetizer round. Next, a frightening entrée round basket featuring alligator meat has one of the chefs running scared. The mystery dessert ingredient thrills one chef and dumbfounds the other, making for an interesting elimination.

Premieres Tuesday, September 14th at 10pm

The four chefs struggle with sweetbreads in the appetizer round. Then, it seems like a cinch when the competitors find chicken in the entrée round baskets, until they spy the other secret spiny seafood ingredient. The judges have a hard time deciding who leaves when both chefs serve up unique pickle desserts.

Premieres Tuesday, September 21st at 10pm

With only one spot left in the final showdown, the chefs open the appetizer round baskets to find something fishy and something fizzy. Then in the entrée round, the game changes when the remaining three cook up a gamy meat. The two remaining finalists stir up sweet fusions with a Tex-Mex staple and a Thai condiment from their baskets, but only one moves on.

Premieres Tuesday, September 28th at 10pm

With two victories under their aprons, the top four fight for $50,000 and a chance to claim the ultimate Chopped title. The chefs open the appetizer round baskets to find an oversized sea creature and a scoop-shop treat. Then, a wild combination in the entrée round basket makes an intense battle even more difficult. When the two remaining chefs find champagne in their mystery baskets, one whips up a championship-caliber dessert and takes home the $50,000 prize.



Premieres: Friday, September 24th at 10pm

Meet Rahm Fama. Actually, Meat Rahm Fama! A chef and meat nerd originally from New Mexico, Rahm combs the country for the choicest cuts. He obsesses over meat with fellow chefs, local foodies, and passionate chowhounds across the United States, making several stops in each episode to sample their meaty fare. From mounds of meatballs in New York and chicken-fried steak in Texas to loaded gourmet hotdogs in Chicago and monster beef patties in Oregon, Rahm’s carnivorous curiosities uncover the most mouth-watering meats and the side dishes that so perfectly complete them. Rated “M” for Meat, vegetarians beware.

Premieres: Friday, September 24th at 10pm – SERIES PREMIERE!

“Between the Buns”

Host Rahm Fama explores some of the country’s best tasting meats between buns. The Smoked Meat Sandwich dripping with juices takes center stage at Mile End Deli in Brooklyn, N.Y. Next, in Chicago, Rahm finds five-star dining on a buttery bun at Franks ‘n’ Dawgs where he devours The Foss Hog, a pork link topped with smoky bacon, a fried egg, and a slathering of maple mayo. On his last stop, he enjoys a taste of The Oaks Gourmet Market’s moist, flavorful burger made entirely out of prime, dry-aged steak with a pineapple and jalapeño compote, oozy Taleggio cheese, and crispy bacon in Hollywood, Calif.


Semi-Homemade Cooking with Sandra Lee

Premieres Sunday, September 12th at 11:30am – Season 14

“Garden Fresh”

Sandra throws a garden party featuring fresh fruits and vegetable dishes and a beautiful tablescape to match. She whips up Caprese Salad Bites layered with fresh basil and mozzarella, easy Broccoli Pie, and flavorful Herb-Roasted Cornish Game Hens. For a sweet treat, she makes Blushing Strawberry Cupcakes and stirs up Pretty Pink Lemonade to wash it all down.

*In celebration of the new season, don’t miss Sandra’s Labor Day marathon on Monday, September 6th from 10am-4pm featuring some of the best episodes of her two shows: Semi-Homemade Cooking and Sandra’s Money Saving Meals.

*On September 27th, Sandra will release her biggest book ever: Sandra Lee Semi-Homemade The Complete Cookbook: 1,001 Easy Everyday Recipes for “The Way We Cook Today” (Wiley, 2010). For Sandra Lee fans, this is the ultimate Semi-Homemade collection; over 500 pages of delicious all-time favorites and new family-friendly recipes featuring food for every dining occasion that are quick to make and easy to put together.

The Best Thing I Ever Ate

Premieres Monday, September 27th at 9pm

“Local Favorites”

Food's biggest stars including Rachel Ray, Guy Fieri, and Wolfgang Puck reveal their favorite dishes right around the corner from home. From the ultimate French Onion soup and crispy pepper pizza to flaky salt-encrusted fish and decadent coconut cake, these chefs don’t have to travel far for delicious dishes.


America’s Best

Alton Brown tours America’s Best chosen by Food Network Magazine with four premiere primetime specials.

Premieres Monday, September 20th at 9pm

“Comfort Food”

From the best no-nonsense pizza and golden hand-cut fries to the best fresh spaghetti and buttery mashed potatoes, everyone appreciates the culinary reassurance of comfort food. Alton Brown hunts down 10 of America’s Best comfort food locations chosen by Food Network Magazine highlighting eateries in Ann Arbor, Mich.; Boise, Idaho; Decatur, Ga.; Las Vegas; Miami; Nashville, Tenn.; New York; Philadelphia; and San Francisco.

Premieres Tuesday, September 21st at 9pm

“Food Destinations”

The finest food destinations offer dynamite dining punctuated by a little sophistication, and Food Network Magazine found the very best. From romantic sunsets and secret speakeasies to cowboy cookouts and culinary boot camps, Alton visits 10 of the best dining destinations in Big Sur, Calif.; Cleveland, Ohio; Las Vegas; Los Angeles; Napa Valley, Calif.; New York; Orlando, Fla.; Portland, Ore.; Scottsdale, Ariz.; and Walland, Tenn.

Premieres Wednesday, September 22nd at 9pm

“American Classics”

Classic dishes like gumbo, cheesesteaks, and clam chowder define America’s regions and Food Network Magazine editors map out the country’s best. Alton Brown tastes the ultimate regional cuisine in Atlanta; Boston; Charleston, S.C.; Chicago; Lockhart, Texas; Los Angeles; New Orleans; New York; Raleigh, N.C.; and West Yarmouth, Mass.

Premieres Thursday, September 23rd at 9pm


Food Network Magazine editors combed the country for 10 of America’s Best sweets locations ranging from superlative soufflés and to-die-for donuts to innovative ice creams and fresh strawberry shakes. Alton Brown takes viewers on a tour through Columbus, Ohio; Glendora, Calif.; Key West, Fla.; Madison, Wis.; New Orleans; New York; Plant City, Fla.; Portland, Maine; San Francisco; and St. Louis.


Aside from new series and seasons, don’t miss all-new episodes of Food Network’s popular primetime and daytime shows as well as Food Network’s featured competitions series, Iron Chef America and Food Network Challenge.

Primetime: 24 Hour Restaurant Battle, Ace of Cakes, Extreme Cuisine with Jeff Corwin, Family Style, Unwrapped

Daytime: Aarti Party, Big Daddy’s House, Down Home with the Neelys, Grill It! with Bobby Flay, Giada at Home, Paula’s Best Dishes, Secrets of a Restaurant Chef

Iron Chef America
The heat rises in Kitchen Stadium as the American Iron Chefs face off against fierce new competitors.

Premieres Sunday, September 5that 10pm

“Cora vs. Kostow”

Chef Christopher Kostow of The Restaurant at Meadowood in Napa Valley, Calif., enters Kitchen Stadium to take on fellow Californian, Iron Chef Cat Cora. Will his treatment of the secret ingredient shine, or will he taste defeat?

Premieres Sunday, September 12th at 10pm

“Garces vs. Pomeroy”

Portland-based Chef Naomi Pomeroy enters Kitchen Stadium to challenge Iron Chef Jose Garces. Will she win over the judges with her use of the secret ingredient, or will Iron Chef Garces take the honor?

Premieres Sunday, September 19th at 10pm

“Cora vs. Semus”

New York’s Chef Seamus Mullen enters Kitchen Stadium for the first time since competing on season two of The Next Iron Chef to battle Iron Chef Cat Cora. Will Chef Mullen take what he learned in the competition and bring his A-game, or will he fall flat to Iron Chef Cora?

Premieres Sunday, September 26that 10pm

“Garces vs. Fukushima”

Chef Katsuya Fukushima enters Kitchen Stadium to challenge Iron Chef Jose Garces. A chef under Jose Andres, Chef Fukushima turns out unconventional cuisine in Washington, D.C., but can his creativity win over the judges?

Food Network Challenge

Food Network gets the competitive juices flowing in Food Network Challenge with the biggest and most exciting food battles from around the world. Claire Robinson (5 Ingredient Fix) hosts as competitors vie for bragging rights and a $10,000 prize.

Premieres Sunday, September 26th at 8pm

“Disney Beauty and the Beast Cakes”

Four talented cake designers stretch their skills to recreate the characters and scenes from Disney’s classic film, The Beauty and the Beast. The competitor who impresses the judges with the most magical cake wins $10,000 – a true fairy tale ending.



Gear up for football season with recipes and tailgating tips from Guy Fieri and the rest of Food Network’s starting line-up. Chow down on can’t-miss classics from chicken wings and chili to cupcakes and brownies.

· Tailgating 101 with Guy Fieri: Master of all things dude-related, Guy has perfected the art of tailgating from equipment, to set-up, to rockin’ food.

· Duff Goldman’s Ultimate Tailgate Party: He’s Ace at more than just cakes, with a simple and delicious tailgating menu that includes hoagie dip, sausages, relishes and a sweet dessert.

· Guy’s Game-Day Recipes: Not only does Guy show you how to set up, he shares his best tailgating recipes, like Bacon Wrapped Shrimp, Sloppy Joes with Crispy Onions, Tequila Bars and many more.

· Top Tailgating Chili: Delicious hearty and hot, we feature the best chili recipes from top Food Network talent.

FOODIE NEWS - The Next Iron Chef


Alton Brown Hosts Season Three of ‘The Next Iron Chef’

Premieres Sunday, October 3rd at 9pm ET/PT

NEW YORK – August 25, 2010 – This October, The Next Iron Chef returns with its fieriest season-to-date. Ten of the country’s most accomplished chefs bet on their skills and put their reputations on the line for the chance to join the industry’s most elite culinary society: the Iron Chefs. Hosted by Alton Brown and filmed in Los Angeles, Las Vegas and New York City, season three premieres Sunday, October 3rd at 9pm ET/PT and challenges the chefs’ culinary skills and mental toughness as they enter a clash of culinary titans.

“The third season of The Next Iron Chef certainly has no shortage of tough competitors,” said Bob Tuschman, General Manager and Senior Vice President, Programming & Production. “These chefs are some of the fiercest and most decorated yet, which promises the most exciting culinary rivalries to date.”

The ten contestants include: Marco Canora (Chef & Owner of Hearth, Terrior, and Terroir TriBeca, in New York), Bryan Caswell (Chef & Owner, Reef, Stella Sola, and Little Bigs, in Houston, Texas), Maneet Chauhan (Chef at Vermillion, in Chicago and New York), Mary Dumont (Executive Chef at Harvest, in Cambridge, Mass.), Duskie Estes (Chef & Owner of Zazu Restaurant + Farm, Bovolo, and Black Pig Meat Co., in Sonoma County, Calif.), Marc Forgione (Chef & Owner of Marc Forgione, in New York), Andrew Kirschner (Executive Chef of Wilshire, in Santa Monica, Calif.), Mario Pagán (Chef & Owner of Chayote and Lemongrass, in Puerto Rico), Celina Tio (Chef & Owner of Julian, in Kansas City, Mo.), and Ming Tsai (Chef & Owner of Blue Ginger, in Wellesley, Mass.). Click here for chef bios.

This season, the contestants battle their way from Los Angeles to Las Vegas to New York, for the right to compete in the finale in legendary Kitchen Stadium. Along the way, they will be challenged to showcase important Iron Chef attributes through their food: ingenuity, innovation, resourcefulness, transformation, respect, inspiration, seduction, and honor. Host Alton Brown puts the culinary warriors through eight grueling tests that pay homage to American cuisine. Challenges include: cooking on a desert island, catching their secret ingredients in the wild, dreaming up a 5-star luxury menu and turning ordinary fair food into an Iron Chef worthy meal. Esteemed judges Donatella Arpaia (restaurateur and cookbook author), Simon Majumdar (food writer and broadcaster), and Iron Chef Michael Symon (chef and restaurateur) critique the challenges and narrow down the competition. The final two battle for supremacy in Kitchen Stadium in the season finale on Sunday, November 21st, at 9pm ET/PT. The winner joins the ranks of Symon, Bobby Flay, Masaharu Morimoto, Mario Batali, Cat Cora and Jose Garces and launches into instant fame as a member of the Chairman’s team on Iron Chef America.

The winner begins their reign as Iron Chef with a heated Iron Chef America battle on Sunday, November 28th at 9pm ET/PT. The Next Iron Chef is produced by Triage Entertainment in conjunction with Food Network and is based partially on the format Iron Chef owned by Fuji Television Network, Inc.