Geoffrey Zakarian

Geoffrey Zakarian on The Kitchen

All About The Kitchen

Tune in to The Kitchen every Saturday at 11a|10c to watch Geoffrey and his co-hosts celebrate the most-important room of the home with top-rated recipes and clever culinary hacks.

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  • Iron Chef America

    Iron Chef Marc Forgione faces off against challenger Andrew Zimmerman, executive chef at Sepia in Chicago. Judges are Mario Rizzotti, Alison Sweeney and Jason Sobocinski.

  • The Kitchen

    The Kitchen is making delicious dishes with only five ingredients, starting with Marcela Valladolid's mess-free Mexican Shrimp and Mediterranean Salmon Foil Packs. Plus, see how to use kitchen staples in five new ways and learn how to set the table with five styling tips from Katie Lee. Weeknight meals are made easier with Sunny Anderson's Five-Ingredient Spice Sausage Carbonara and her Quickest Sausage Gumbo Ever. Cooking Channel's Haylie Duff stops by to make an Open-Face Baguette with Baked Brie and Port-Soaked Cherries. Finally, Geoffrey Zakarian makes his Ipaloma and find out which new beer trends are worth trying.

  • Chopped

    Sixteen young chefs-in-training will compete to see who can become the Chopped Teen Tournament Grand Champion and score the $25,000 prize! In this first preliminary battle, the young competitors must make appetizers from a strange hybrid snack and a decadent pork product. In the entree round, the teens must figure out how to combine poultry with a weird casserole, then work with a spicy nut and a savory green fruit for dessert.

  • The Kitchen

    The Kitchen Academy is back in session with Sunny Anderson's easy as 1-2-3 Pizza, banana bread recipes from Marcela Valladolid and Katie Lee, and tips on how to make kids' lunch box foods into crafts. Then, Geoffrey Zakarian teaches Jungle Book star Neel Sethi how to make Burrata Ravioli with Fresh Tomato Sauce, Parmigianino and Basil and Food Network's Justin Warner stops by with easy food science projects for your kids. Finally, comedian Carey Reilly shares "Lunch Box Cocktail" ideas using foods your children bring home from school.

    Mentioned in this episode:

    Arts and Crafts Class: Food Crafts

    Science Class: Fun Food Projects

  • The Kitchen

    The hosts of The Kitchen are full of fresh new ideas today. First, they fill the freezer with Jeff's make-ahead Sausage and Egg Muffins. Geoffrey shows viewers how to Conquer and Cook artichokes with his Artichoke and Shrimp Tagliatelle pasta. Plus, a look at the hottest new snacks popping up in bars across the country.

  • The Kitchen

    The Kitchen kicks off a Labor Day barbecue with wings two ways. The hosts have easy solutions to common barbecue dilemmas and offer up recipes including Geoffrey Zakarian's No Cream-Creamed Corn, Marcela Valladolid's Grilled Corn and Poblano Salad, and Sunny Anderson's grilled Jumbo Shrimp with a 1-2-3 Glaze. Plus, desserts you can cook on the grill, using pickle brine to punch up flavor, and cool off with a Frozen Raspberry and Vodka Lemonade.

    Mentioned in this episode:

    Afterglow Cooking

  • The Kitchen

    The Kitchen Academy is back in session with Sunny Anderson's easy as 1-2-3 Pizza, banana bread recipes from Marcela Valladolid and Katie Lee, and tips on how to make kids' lunch box foods into crafts. Then, Geoffrey Zakarian teaches Jungle Book star Neel Sethi how to make Burrata Ravioli with Fresh Tomato Sauce, Parmigianino and Basil and Food Network's Justin Warner stops by with easy food science projects for your kids. Finally, comedian Carey Reilly shares "Lunch Box Cocktail" ideas using foods your children bring home from school.

    Mentioned in this episode:

    Arts and Crafts Class: Food Crafts

    Science Class: Fun Food Projects

  • Chopped

    The chefs battle in a Chopped chili challenge as they put their own spin on the classic American dish. Chocolate and sausage are two of the mandatory ingredients in the appetizer round, and degrees of spice and levels of creativity are big factors in the entree round. For dessert, chili-inspired sweet dishes are requested.

  • More Upcoming Episodes

  • Iron Chef America

    Iron Chef Marc Forgione faces off against challenger Andrew Zimmerman, executive chef at Sepia in Chicago. Judges are Mario Rizzotti, Alison Sweeney and Jason Sobocinski.

  • Chopped

    Sixteen young chefs-in-training will compete to see who can become the Chopped Teen Tournament Grand Champion and score the $25,000 prize! In this first preliminary battle, the young competitors must make appetizers from a strange hybrid snack and a decadent pork product. In the entree round, the teens must figure out how to combine poultry with a weird casserole, then work with a spicy nut and a savory green fruit for dessert.

  • Chopped

    Never stop cooking -- a seventy-something chef who blew off retirement to return to the stove is among the four chefs competing! In the appetizer round, he and the rest of the group must make trout dishes that also include dill pickle soup. A weirdly spicy beer is one of the entree basket ingredients. Then, dough and sugar in the dessert basket seem to give the finalists a head start, but looks can be deceiving!

  • Chopped

    Never stop cooking -- a seventy-something chef who blew off retirement to return to the stove is among the four chefs competing! In the appetizer round, he and the rest of the group must make trout dishes that also include dill pickle soup. A weirdly spicy beer is one of the entree basket ingredients. Then, dough and sugar in the dessert basket seem to give the finalists a head start, but looks can be deceiving!

  • Chopped

    Sixteen young chefs-in-training will compete to see who can become the Chopped Teen Tournament Grand Champion and score the $25,000 prize! In this first preliminary battle, the young competitors must make appetizers from a strange hybrid snack and a decadent pork product. In the entree round, the teens must figure out how to combine poultry with a weird casserole, then work with a spicy nut and a savory green fruit for dessert.

  • Chopped

    Four self-assured guys are lucky to get bacon as their theme, but how will these "bacon boys" do in the first round with bacon in the baskets alongside banana jam? A bacon-packed round two has the chefs wondering what to do with a weird ice cream and some lovely greens, and bacon in dessert is not a new thing anymore, but can the last two chefs create original, delicious sweet-and-salty dishes?

  • Chopped

    When the first basket contains licorice, licking the competition on creativity becomes the chefs' main challenge in the appetizer round. The competitors get a jolt of energy in the form of espresso powder, which they must match with flank steak for their entree dish. When it becomes clear that neither finalist's polenta and sherry dessert is a sure thing, who will become the Chopped Champion?

  • Chopped

    Competitors hailing from different countries bring their international know-how to the "Chopped" kitchen. With $10,000 on the line, the chefs are surprised to find fish in both of the first two baskets. Who will catch a break and make it all the way to the final round to make the best desserts possible with cheese wedges and clove candies?

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About Geoffrey Zakarian

Geoffrey Zakarian, a master of modern American cuisine, has presided over some of the country’s top kitchens in the past 25 years. Currently, Geoffrey is chef/partner at The Lambs Club and The National in New York City as well as at The Water Club at Borgata in Atlantic City. More

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