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Showing 9,931 - 9940 of 10,886 results for the kitchen
Hawa Hassan
TALENT
Hawa Hassan is a culinary triple threat: dynamic chef, recipe developer and entrepreneur. She's the founder and CEO of Basbaas Foods, a line of condiments inspired by her home country of Somalia, a fast-growing brand that has been featured in Forbes, The Wall Street Journal, The New York Times, Eater and more. Her first cookbook-meets-travelogue, In Bibi's Kitchen, shares recipes and stories from grandmothers—or bibis—in eight African countries, bordering the Indian Ocean.
Sheet Pan Crispy Mashed Potatoes
Recipe
| Courtesy of Emily Weinberger
for Food Network Kitchen
- Total Time:
- 2 hours 20 minutes
Class Acts
Episode
| From:
Chopped
Class is in session in the Chopped kitchen! Four school cafeteria chefs compete to raise awareness about the importance of good meals for kids. With White House chef Sam Kass as a guest judge, the ladies seek to make a big impression with their first dishes, made with dill pickles and canned tuna. Then in the entrée round, quinoa is a new ingredient for two out of the three chefs. Will they be able to take something unknown and create something great? The two finalists pour their hearts into making fantastic desserts that include grapes and cream cheese. And an emotional victory brings an incredible competition to its conclusion.
Worst to First: The Final Battle
Episode
| From:
Worst Cooks in America
In the final battle, the two remaining recruits must execute their own three-course menu for a panel of culinary titans at David Burke Kitchen, a restaurant in New York City. Bobby and Anne work with their respective recruits to design the menus, taking into account their personal culinary journeys. The contestants learn new techniques, shop for groceries, practice their menus and execute all three courses in a dramatic end to an exhausting competition. Finally, the panel of culinary experts — including David Burke, Marcus Samuelsson and Susan Feniger — determine which chef has moved from worst to first and will walk away with the $25,000 grand prize.
Delivery: Pantry-Palooza
Episode
| From:
Guy's Grocery Games
Guy Fieri and his son Hunter turn the tables on three GGG judges, making them compete in grocery games in their own kitchens. They send each judge-turned-competitor a GGG Delivery box full of ingredients for a lumberjack breakfast, plus a grocery list of extra items they must shop for in their own cupboards. When Guy demands that they turn the meager strawberry shortcake ingredients he has supplied into an elegant entree, they're forced to raid their pantries once again. The competitor with the highest combined score after two rounds gets a shot at winning up to $20,000.
Hoda Kotb
Episode
| From:
Be My Guest with Ina Garten
The incredible award-winning journalist, broadcaster, and writer Hoda Kotb is joining Ina Garten at the barn for a day of good food and great conversation. Hoda doesn't cook much, so Ina shows her how to assemble an Easy Mezze Board with Marinated Herbed Feta that is perfect for effortless entertaining. Then, they talk memories, game-changing moments, and momentous career decisions before heading to the kitchen for a fried chicken master class. Since it's Hoda's absolute favorite, Ina shows her how to make the best Fried Chicken Sandwiches ever, so she can make them at home.
Did I Just Lose to Sourdough?
Episode
| From:
Bake It 'Til You Make It
The world of competitive baking is a rapidly growing subculture full of passionate individuals creating masterful bakes from their home kitchens. Three talented bakers enter local competitions for a chance to have their work recognized by the best in the business. RaChelle is a perfectionist and a decade-long competitor who will enter bakes in any and every competition she can. Sumera is a nanny who has found her true calling in baking and is ready to see where her skills might take her. Lili is a unique baking hobbyist who is going to try her hand at competition for the first time.
Mission in the Mud
Episode
| From:
Dinner: Impossible
Chef Robert Irvine lands at Blackberry Farm, an exclusive resort located in the foothills of the Smoky Mountains. His mission: prepare a gourmet meal that was sold at auction for $15,000 to benefit Friends of Great Smoky National Park. The catch: he must create this fine dining experience camping style; no kitchen, no stoves, no ovens, no electricity. Robert learns he must use campfires, camp stoves and tiny pots to make an elaborate meal for 45 people in just 6 hours. But what he doesn't know is that he'll have to do all of this in the pouring rain.
