Tag Archives: FN Insider

Host Jeff Mauro appears, as seen on Kitchen Crash, Season 1.

5 Hot New Releases to Binge on Amazon Prime This January

Here’s a resolution: watch more of the most delicious, drool-worthy shows to inspire you in the kitchen in 2021 (and beyond). Ring in the new year with a slew of new Food Network Canada series that you can binge-watch now with STACKTV on Amazon Prime. Ready to bid adieu to 2020 and hone your cooking skills in the year ahead? Read (and watch) on.

Kitchen Crash

Who Should Watch: The family who grocery shops together.

Host Jeff Mauro appears, as seen on Kitchen Crash, Season 1.

Jeff Mauro (The Kitchen) arrives in unsuspecting neighbourhoods to put chefs to the ultimate grocery showdown. Chefs are challenged to ambush real family homes and have a cookout right in the middle of the street. The winning chef achieves bragging rights (and a cash prize to split with the family whose pantry they raided!).

Big Food Bucket List

Who Should Watch: Supporters of local restaurants.

John Catucci watches as a restaurant patron takes a big bite of a pizza dish

John Catucci returns for all-new episodes of the most delicious and hilarious channel show. From Orlando, Florida to Hamilton, Ontario, John is leaving no stone unturned and trying all the delicious joints on his bucket list.

Related: Big Food Bucket List Restaurants That Offer Takeout Now

Kids Baking Championship

Who Should Watch: Little bakers, and the ones who love them.

Wideshot of Bella, Miabella, Haylin, Nemo, Keaton, Trey, Cydney, Mckenzly, Andrew, D'von, Namiah, Jonah racing to pantry, as seen on Kids Baking Championship, Season 9.

Duff Goldman and Valerie Bertinelli return for an all-new season of the exciting baking competition. Child prodigy bakers compete in a series of challenges to prove that they have the baking chops to be named the baking champion.

See More: Ree Drummond’s Very Best Dinner Recipes for Kids

Chopped $50,000 Champs Challenge

Who Should Watch: Couch culinary critics.

Contestants Brittany Rescigno, Gregory Headen, Fernanda Tapia, and Cory Oppold prepare to open their appetizer baskets during the Champions Tournament, as seen on Chopped, Season 45.

Former Chopped champions return to compete once more! It’s a battle of racing clocks and mystery basket curveballs as the best of the best compete to win a whopping $50,000.

Delicious Miss Brown

Who Should Watch: Anyone whose new year resolution is to cook more!

Miss Kardea Brown plates her Steakhouse Burger with frizzled onion, thick cut bacon, tomato and blue cheese dressing, as seen on Delicious Miss Brown, Season 3.

Caterer and cook Kardea Brown is whipping up Southern comfort food and sharing her recipes with you. Many of her recipes pay homage to her Gullah heritage (a distinct group of African Americans living in the Lowcountry region), inspired by recipes from her mother and grandmother. One thing is certain – when you’re in Miss Brown’s kitchen, there are sure to be some delicious eats!

Related: Easy, Comforting Recipes From Delicious Miss Brown

Great Chocolate Showdown Season 2 Casting

Casting Call: Apply Now for Great Chocolate Showdown

CALLING ALL CHOCOLATE-LOVING HOME BAKERS

Great Chocolate Showdown is back for another season! In this ooey-gooey, decadent chocolate dessert competition series from Food Network Canada, 10 home bakers go head-to-head in the indulgent world of chocolate, vying for the grand prize in a range of creative chocolate-based challenges!

Cynthia Stroud, Anna Olson and Steven Hodge of Great Chocolate Showdown

Related: Watch the Entire First Season of Great Chocolate Showdown

In order to survive the competition from week-to-week and avoid elimination, the chocoholic dessert-makers must dazzle our panel of world-renowned chocolatiers and expert food expert judges with their delicious, inventive creations.

See More: Anna Olson’s Chocolate Recipes for Every Skill Level

In the end, only one competitor makes it all the way to the end and is crowned the ultimate Great Chocolate Showdown champion!

CLICK HERE TO APPLY

For more casting opportunities, check out the Food Network Canada casting page.

 

Casting Call: Apply Now for Top Chef Canada

Canada’s biggest and most prestigious culinary competition is back! Top Chef Canada is searching for the country’s best and brightest professional chefs to compete for the title of Canada’s Top Chef.

Related: Watch Full Episodes of Top Chef Canada

We are looking for chefs showcasing a broad range of cooking styles with a passion for food and a desire to compete. You’ve persevered through the current challenges of the culinary industry and now we want you to bring that dedication and determination to the Top Chef Canada​ kitchen!

CLICK HERE TO APPLY NOW

For more casting opportunities, check out the Food Network Canada casting page.

Watch Top Chef Canada and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Every Food Network Canada Show You Can Binge Watch Right Now

As we settle in for an extended period of time at home, we’re brainstorming fun activities we can do in the comfort of our own abodes. One great way to relax? Binge-watching all your favourite Food Network Canada shows, of course. From Buddy vs. Duff to Top Chef Canada here are all the shows you can watch either on Foodnetwork.ca, STACKTV with Amazon Prime Video Channels or the Global TV app. You can also check out Food Network Canada daily on TV with your cable package for delicious marathons that the whole family can enjoy.


And now, while Canadians are #HomeTogether, we’re inviting you to vote on your favourite binge-worthy series! Three fan-favourite series will compete for the #FanFavouriteFriday marathon spot each week. Check back each weekend and vote for your fave on @FoodNetworkCanada’s Twitter account. The winning series will air with back-to-back episodes the following Friday from 11AM to 7PM.

Vote all weekend and check back on Monday to see the winner. #FanFavouriteFriday runs on Food Network Canada until June 26.

Related: 20 Recipes to Master While Stuck Indoors, From Homemade Bread to Pickles

Watch Your Binge-Worthy Favourites on STACK TV or the Global TV App

Watch Food Network Canada Classics Online on Foodnetwork.ca

Related: Every HGTV Canada Show You Can Binge-Watch Right Now

 

No Food Snobs Here: Noah Cappe on Why Wall of Chefs is for Everyone

You may know Food Network Canada personality Noah Cappe from Carnival Eats or The Bachelor Canada franchise, but I first knew him from one of my first-year theatre classes in Toronto once upon a time. While promoting his latest hosting gig, Wall of Chefs, I had a chance to catch up with him to get an inside look at the new competition series and find out how he became a popular voice on 21the Canadian food scene. We also chatted about his favourite food trends, the gourmet ingredients he could do without, and the celebrity chef he’d love to take on a carnival food adventure.


Noah Cappe on the set of Wall of Chefs

While many hosts also happen to be chefs or restaurateurs, it was Cappe’s passion for food and not a lengthy culinary resume that brought him into the food world.

“I grew up in a big family, and food was always a big part of my life. We always ate together, eight kids plus my parents, so everything was always plentiful. When I got the audition for Carnival Eats, they were looking for somebody who had a passion for food… [but] we weren’t in Michelin restaurants. There wasn’t a need at the time to be able to break it down. So it was a nice entryway into the network. I’m a firm believer that energy is contagious and that people respond to genuine, real moments, and that’s what I do.”

Wall of Chefs has been such a beautiful fit [in that sense]. I feel like I’m a conduit between home cooks and the celebrity chef world.” The home cooks on Wall of Chefs are faced with three challenges, starting with the Crowd-Pleaser. Although Cappe stands by his crowd-pleasing dish, he doesn’t think he’d make it past the first round.

“My go-to [dish] is unfortunately not elevated enough to get me through to the next round, which is a shame. I make a toasted English muffin with peanut butter better than anybody else. It sounds silly but I have a little trick with a double toasting process. Would I still make it just to say, ‘Listen, you need to experience this and I’m willing to take the loss for the greater good?’ Yes!”


What’s in Mark McEwan’s Fridge? Probably not the leftovers, peanut butter and edamame you’d find in Noah Cappe’s

The second round in Wall of Chefs has the home cooks creating a dish using three staple ingredients found in one of the celebrity chefs’ fridges. In case you’re curious about what three items would be in Cappe’s fridge, he was happy to divulge.

“One of them is leftovers, either from a food delivery service or from dinner out. When you host a show where you’re working with over 30 of the country’s biggest and brightest culinary names, you start dining out way more. I don’t keep peanut butter in the fridge, but I would put it in for this challenge because it’s such a big part of my diet. And then edamame. That’s the beautiful part, taking the combination of three elements that you would never really think of, besides the fact that you get a glimpse into the home fridge of a celebrity chef.”


Chef Hugh Acheson and Noah Cappe on the set of Wall of Chefs. Is that a double-toasted English muffin you see, Noah?

Not all foods are created equal, and not all are loved by everyone. In one episode, the chefs on “The Wall” get into a debate about sundried tomatoes, and Cappe wasn’t scared to share which side he falls on.

“I don’t think there’s an argument. Sundried tomatoes are just bad, and half the people out there haven’t realized it yet.” He added, “And oysters. There’s a reason why people bake cheese on top of them and dump hot sauce on them because we’ve gotta hide this experience with strong, bold flavors. The first time I had ever eaten them was for the Great Canadian Cookbook. They aired the segment because my reactions were so weird. Oysters are the fancy food that I could live without.”

On the flip side, there’s one food trend that he believes has staying power.

“I’m not ready for the Brussels sprout train to stop. We made them taste delicious, let’s just eat them forever now. We’ve sent someone to the moon, invented the Internet, and made Brussels sprouts delicious. We’ve done the impossible.”

Outside of Food Network Canada, Cappe is known as the host of The Bachelor Canada and The Bachelorette Canada but says the Wall of Chefs are harder to wrangle than love-hungry men and women.

“It’s like being a college professor in a room of brilliant minds, and you’re trying constantly reel them in. They are so excited to be there. The format, the energy, the space creates such a buzz. It’s not very often that these chefs get to be in a room together, let alone 12 of them who are bringing such unique, diverse and different backgrounds. Whether it’s Chef Suzanne Barr and that Jamaican angle, or Chef Meeru Dhalwala and her traditional Indian flavors, when you get these people who are the pinnacle of entire genres of foods in one space together, they’re going to talk a lot.”


There’s never a dull moment with “The Wall” and Noah Cappe

There’s one type of food where Cappe is considered an expert: the
wild world of midway fare that he’s sampled on Carnival Eats. And there’s one particular Wall chef that he’d like to introduce to that world.

“Chef Susur Lee made a comment in an episode that he’s never had mac and cheese. I would love to take him out to the fairgrounds and give him a hot, fresh order of deep-fried mac and cheese balls with a little honey and Sriracha drizzle. He’d be a fun personality to take out into the world of carnival food because it is the polar opposite of his style, ingredients, and flavours. I’m trying to picture him eating a bacon-wrapped, deep-fried hamburger dipped in jam.”

See more: 16 Mouth-Watering Treats From Carnival Eats

Cappe is equally passionate about basketball as he is about food, and has some ideas on creating the ultimate Raptors fan dish.

“You have to play into the stadium food angle, like pizza slices, hot dogs, and peanuts. Let’s do a peanut encrusted, bacon-wrapped hot dog dressed like a pizza slice. Hit it with a little tomato sauce and maybe some pepperoni. Then we’re going to brush the inside of that hot dog bun with garlic butter. And we’re going to call it the Sir Dunk-A-Lot Dog.”

By the end of our chat, one thing was evident: Cappe’s genuine enthusiasm for his latest project.

“I’m so excited for everybody to see [Wall of Chefs]. I’m a viewer of Food Network Canada as much as — if not more than — I am a personality on the network. And this is a show that I know I would watch. There’s really nothing like it, but at the same time, it feels like it’s the best parts of all the shows that you know.”

Eddie Jackson's Pineapple Gochujang Short Ribs

Eddie Jackson’s Gochujang Short Ribs Are Your New All-Star Dish

Eddie Jackson’s sweet short ribs made with gochujang sauce and fresh pineapple make for easy entertaining, leaving you with more time to enjoy with your guests (and the big game!). Inspired by Koreatown tableside grilling, they are ready in a flash — and will be gone even faster!

Serve at your next gathering with other crowd-pleasing favourites from Game-Day Eats: 100 Recipes for Homegating Like a Pro.

Eddie Jackson's Pineapple Gochujang Short Ribs from Game Day Eats

Pineapple-Gochujang Short Ribs

Prep time: 5 minutes (plus 5 hours marinating and resting time)
Cook time: 5 minutes
Serves: 8-10

Ingredients: 

1 cup reduced-sodium soy sauce
4 oz (about 115 g) fresh pineapple, roughly chopped
½ cup turbinado sugar
1 shallot, roughly chopped
1 kiwi, peeled and roughly chopped
8 cloves garlic, roughly chopped
1 (1-inch/2.5-cm) piece fresh ginger, peeled
1 tablespoon gochujang
1 tablespoon dark sesame oil
1 teaspoon freshly ground black pepper
4 lbs flanken-style short ribs
Thinly sliced scallion, for serving

Directions: 

1. In a food processor, combine the soy sauce, pineapple, sugar, shallot, kiwi, garlic, ginger, gochujang, sesame oil, and black pepper. Pulse until the ingredients are combined and no large chunks remain.
2. Put the ribs into a large resealable plastic bag or large nonre­active bowl with an airtight lid. Pour the marinade over the ribs and massage it into the meat. Seal (or cover) and refrig­erate for at least 4 hours. Remove from the refrigerator and bring to room temperature about 1 hour before grilling.
3. When ready to grill, prepare a grill for direct cooking (or set a grill pan over medium-high heat).
4. Grill the ribs until the meat is browned through, 2 to 3 min­utes per side, turning frequently. Top with the scallions and serve immediately.

Tip: Shake off any excess marinade before you grill the meat to prevent any flare-ups. Any leftover marinade can be brought to a boil until it reduces slightly and used as extra sauce for the ribs, if desired.

From the book GAME-DAY EATS: 100 Recipes for Homegating Like a Pro by Eddie Jackson. Copyright © 2019 by Eddie Jackson. Published on September 24, 2019 by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.

Marcus Samuelsson Talks His Foray Into the Montreal Food Scene

In terms of chefs with real world experience, it’s hard to beat Marcus Samuelsson. The Food Network personality has been a favourite with Canadian audiences for years thanks to his participation on series like Top Chef Canada, Chopped and Chopped Jr., and of course there was his win on the second season of Top Chef Masters, when he bested Canada’s own Susur Lee.

So we were all giddy when he learned last fall that Samuelsson was prepping to open his first-ever Canadian eatery, Marcus Restaurant + Terrace, which officially launched this past May at the Four Seasons in Montreal alongside Marcus Lounge + Bar.

“I love the Montreal food scene, everything from Joe Beef to the immigrant scene in the smaller restaurants, the mom and pop shops,” he tells us. “It took me a long time to decide where in Canada, but my only goal was to be able to add something to the great food scene in Montreal.”

Considering Samuelsson’s background as an Ethiopian Swedish chef (one with an impeccable and beautifully coloured wardrobe), he could have gone in any direction with the menu at Marcus. But when he sat down to actually conceptualize it he knew that he had to have a clear and focused direction, one that would encompass the great fresh ingredients readily available to him in La Belle Province.

That meant seafood, fresh ingredients, and a comprehensive raw bar.

See more: Try Marcus Samuelsson’s Shrimp Piri Piri

“It took me a lot of time to study the community, what was there before, and then not just to create another restaurant like Montreal already had,” he explains. “It’s all Canadian ingredients; we’re using a lot of seafood. In order to stand out in a city like that you really have to have a point of view. I decided to do something around the grill and seafood and really take a stab at it that way.”

The result is a menu that includes everything from elevated gourmet hot dogs and stackable seafood towers to hand-crafted cocktails and salacious brunch items. It’s a constantly evolving thing, Samuelsson says, and for at least two years following launch he considers the brasserie a growing spot that will require him to visit quit often.

“I go back a lot,” he says. “I’m super excited about it and every time I go to Montreal we evolve and I learn more. It’s a brand new restaurant for at least two more years, because there’s stuff we want to add to it.”

Considering all of Samuelsson’s other interests, including restaurants in London, Bermuda, Chicago, Sweden, Norway, Finland, and in New York, where Red Rooster only one of several eateries he’s concurrently operating, it’s impressive that he’s able to go back as often as he does.

He maintains he chose his first Canadian location well—it’s only an hour away from New York, after all—but he was also originally optioning Vancouver and the 6ix, where he used to visit relatives in Scarborough. So does that mean he’s open to opening a resto in Toronto or some other part of Canada in the near future?

“Ask me in a year from now,” he sighs and then laughs.

 

Food Network Canada Fall Schedule

Fall Lineup 2019: These Are the Shows You Can’t Miss

If the colder weather has you feeling peckish for some classic comfort foods, Food Network Canada has you covered with an array of delicious new and returning programming this fall.

What would the end of the summer be without new installments of our very own homegrown competition, Iron Chef Canada? The masterful culinary series returns for the second half of its first-season on Aug. 28, with plenty of respected chefs ready to tackle new ingredients in a Kitchen Stadium battle against Iron Chefs Hugh Acheson, Amanda Cohen, Lynn Crawford, Rob Feenie and Susur Lee.


Iron Chef Susur Lee and the Chairman Jai West on the set of Iron Chef Canada

That show isn’t the only one evoking nostalgic kitchen memories, though. Back following a seven-year hiatus is Alton Brown’s long-running series Good Eats. On Aug. 31 he’s back for an impressive 15th season that digs deep into the history of food and cooking with informative bits and sketches that we’ve definitely been craving. You could say Good Eats: The Return promises to be all that and a bag of chips.

Speaking of cravings, we’re also riding the end-of-summer sugar high with the introduction of Kardea Brown’s four-part Cupcake Championship on Sept 2. The series is guaranteed to hit plenty of sweet notes thanks to its jaw-dropping challenges and three-dimensional cupcake tableaus, which don’t just look good enough to eat but are… Or so we hear.


Kardea Brown on the set of Cupcake Championship

Cupcakes are just the beginning of the competition. Alex Guarnaschelli’s latest series, Supermarket Stakeout is as fierce as it gets. The Chopped judge steps out from behind the judges’ table to host the ruthless new series, in which chefs raid shoppers’ grocery bags in hopes of cooking their way to a $10,000 grand prize. The series kicks off Sept. 1, the same night we welcome longtime Food Network Canada personality Bobby Flay back on air.

BBQ Brawl: Flay VS Symon features the chef going head-to head with fellow Iron Chef Michael Symon in a four-episode competition that’s all about mentoring some of North America’s most respected barbecue challengers. The show isn’t Flay’s only new fall entry though—he’s sharing his taste buds with a culinary adventure series as well.

The Flay List hits closer to home as Flay welcomes his daughter Sophie along for the ride. The series, which kicks off Oct. 3, follows the duo as they introduce each other to some of their favourite places to eat classic dishes; it’s an exploration that is sure to make all of our tummies rumble.

The smorgasbord that is Food Network Canada’s fall programming doesn’t stop there. Come for the new (and new-ish) series, but stay for all of your returning faves. Your favourite in-the-kitchen shows are back with new, bold seasons featuring big flavours and the personalities you love.

Saturday, Sept. 7 is a big day thanks to the return of fan-favourites like Rachael Ray and 30 Minute Meals, Ina Garten and the 16th season debut of Barefoot Contessa: Back to Basics, and Ree Drummond and her The Pioneer Woman creations. That date also marks the 17th season return of The Kitchen, which kicks things off with a Brady Bunch-themed episode.


Rachael Ray is back with 30 Minute Meals

Then, on Sunday, Sept. 8, the meal continues with new seasons of Mollie Yeh’s Girl Meets Farm, Valerie Bertinelli’s Valerie’s Home Cooking, Giada DiLaurentiis’ Giada in Italy. The fourth-season debut of her other series on October 20th,  Giada Entertains.

It’ enough great shows to keep you full and satiated all fall season long, so you’d better come hungry.

Find all our show websites here.

Good Eats: The Return

Alton Brown is Back With Good Eats: The Return 

Fans of the original Good Eats may remember all the elements that made the show great: quirky puppets, costumes and power tools all wielded by a friendly neighbourhood mad genius named Alton Brown who showed a generation how to cook, and cook right.

Now, Good Eats: The Return (airing on August 31 at 10 PM E/T) is bringing back the zany fun — and sound scientific principles — to the screen, two decades later. We caught up with Alton to spill the secrets on the new season of Good Eats: The Return, and how the show has developed through the years.

Host Alton Brown, as seen on Good Eats: The Return, Season 15.

Host Alton Brown, as seen on Good Eats: The Return, Season 15.

Premiering on Food Network in 1999, the original Good Eats ran for 13 seasons, covering off cooking techniques, gear, and gadgets all the while providing home cooks with a road map to explore the best way to tackle detailed recipes. Don’t think for a minute that Brown has been taking it easy since then: with host duties on Cutthroat Kitchen, Iron Chef Gauntlet and a live tour showing off his prodigious musical chops, he’s been as busy as ever. 

Still, he couldn’t let the Good Eats concept alone for too long, revisiting his favourite episodes with Good Eats: Reloaded last year. Reloaded looked at essential topics such as roast chicken, chocolate, pie and burgers. “I had always planned on bringing Good Eats back, but when I realized I had the opportunity to go back and fix old shows with Reloaded, It got me started about a new visual language and working with the crew I had worked with for so many years,” says Alton.“It was a refresher course in certain ways.”

Now, with Good Eats: The Return, Alton is putting those key skills he’s learned to work on brand new episodes. He promises everything from a bread episode straight out of science fiction (“We’re doing a wild sourdough show that is set in a post-apocalyptic world, but it’s still in my kitchen. It’s after a zombie apocalypse and a nuclear blast and the reawakening of a giant dinosaur,” he says), to a new take on classics such as steak tartare. “We tell stories about food, and we tell stories about a very wide array of foods. And we won’t do a recipe if a story can’t drive it,” he says.

Alton Brown on the set of Good Eats: The Return

Alton Brown on the set of Good Eats: The Return

Fans can also expect a return of the tried and truly-tested recipes that made the original Good Eats a success. “I think that what people like with me is that they know that everything’s been vetted to death,” says Alton. “We’ve looked at the information six ways from Wednesday.”

To kick off the season, Alton visits a classic chicken parmesan recipe, based on high demand from the fans. He applied his trademark methodical approach, delving into the history of not just the dish, but the idea of Italian-American cuisine in general. “What we believe to be Italian food is 100 percent an American thing, which came out of a very specific immigrant experience. Chicken parmesan was an immigrant upgrade of eggplant parmesan, based on availability,” he says. “The problem is, if you treat chicken like eggplant, it becomes a very different kind of dish. So to get the most out of the chicken, you’ve got to reengineer the dish, which we did. But I never would have come to that unless I had understood the evolution, not only of the dish, but of the Italian American immigrant experience and the birth of Italian food.”

Good Eats: The Return is also coming back at a new time in food culture, where online sourcing and savvy viewers are changing how the show is made. “We used to have to call grocery stores to see if they had certain ingredients and now, we don’t have to worry about that anymore,” says Alton. “And because of things like the internet and social media, people know more about food.”

With this season’s episode on shakshuka, for example, this viewer knowledge meant that Alton could approach the topic differently. “A few years ago, no-one knew what shakshuka was — they thought it was a basketball player,” he jokes. “Now, everybody knows what shakshuka is, so there’s a lot more acceptable avenues that one can take telling culinary stories.”

One thing that hasn’t changed with Good Eats — and never will — is Alton’s desire to make family-friendly viewing for everyone to enjoy. “There are people that watched this show with their parents in 2003 who are now introducing their children to the show,” he says. “The highest honour is when people come up to me and say, ‘this was the one thing we watched together as a family’. I want to still make media that can connect generations under a roof. I always want this show to be viewed by people from age 4 to 400.”

Watch the first two episodes of Good Eats: The Return on Food Network Canada on August 31, 2019, starting at 10 PM E/T.