Cutthroat Kitchen

When judge Antonia Lofaso entered the Cutthroat Kitchen and tasted the chefs’ turkey dinner, French toast and lobster roll dishes, she wasn’t privy to the events that had unfolded and ultimately led to those particular plates of food. Simply critiquing and praising the offerings based solely on taste, she knew not of the thousands of dollars that had been spent to force a competitor to cook with a precooked, processed turkey instead of a fresh bird, to prepare a meal sans utensils, to feature red wine and blue cheese in French toast, and to make bread from scratch in only 30 minutes. On his first-ever Alton’s After-Show, Alton revealed these secrets and others to judge Antonia, who finally realized the making of the meals she had just tasted. “It’s all coming together now,” she told Alton. In perhaps the most telling reveal, she learned that all of these sabotages, seemingly insurmountable given the time constraints and demands of the challenge, had been inflicted on one competitor: Chef Frankie. It was up to him to adapt to these struggles — sometimes multiple ones in a single round — and attempt to turn out passable plates. Read more at: http://blog.foodnetwork.com/fn-dish/2013/08/cutthroat-kitchen-altons-after-show-episode-1/?oc=linkback

To succeed in the Cutthroat Kitchen, it’s not enough for a chef to come equipped with his lucky knife kit and years of experience at the stove. After all, a fellow competitor may prevent his use of that cutlery and make him question the extent of his skills, all with the help of $25,000 in spending money and the will to disrupt. Chefs must take assigned curve balls in stride and turn out quality dishes for a judge, who, without knowledge of the earlier mind games, will decide based on taste alone whose plate is the weakest. On Alton’s After-Show, host Alton Brown will reveal to the judge what’s gone down, and together they’ll dish on how the events unfolded and the food ultimately came to light. In the series premiere, judge Simon Majumdar joined Alton in the Cutthroat Kitchen, and even after learning of some chefs’ use of inferior pork products in Round 1, revealed, “They all produced dishes that were kind of passable with one or two errors, rather than bad dishes with one or two good things about them.” Even though Chef Gianchetti had the most sought-after meat — thick-cut bone-in chops — in that round, his pork was severely overcooked, so much so that Simon admitted that “is actually worse than getting a poor ingredient and making it tasty.” In what may prove true in each episode throughout the series, Simon explained: “Being a great chef is one thing. Being a strategic chef is another. If you can combine those, you can actually end up winning Cutthroat Kitchen without being technically the best chef.” It’s that kind of thinking that would lead chefs to risk wisely and cook intelligently in order to best their rivals and ultimately take home cash. Read more at: http://blog.foodnetwork.com/fn-dish/2013/08/cutthroat-kitchen-altons-after-show-episode-2/?oc=linkback

On last week’s After-Show, judge Simon Majumdar said: “Being a great chef is one thing. Being a strategic chef is another. If you can combine those, you can actually end up winning Cutthroat Kitchen without being technically the best chef.” And tonight Alton may have proved that theory to be true when he told Simon the lengths to which one competitor went to claim the win. The name of the game in Cutthroat Kitchen is indeed sabotage, but with that comes personal advantages for the competitor dealing those devastating blows to his or her rivals. With every big-ticket disruption one chef purchases and assigns to another contestant, he’s essentially buying himself safety from that challenge. Alton told Simon that, in this week’s final auction, one chef — who would ultimately go on to win the battle — spent almost all of his or her money ensuring his or her own smooth finish by assigning someone else the challenge of making crab cakes without a binder, like mayonnaise. This person “bought victory,” Simon said of the outcome, chalking up this reality to the fact that “anything is possible in Cutthroat Kitchen.” Read more at: http://blog.foodnetwork.com/fn-dish/2013/08/cutthroat-kitchen-altons-after-show-episode-3/?oc=linkback

In this unpredictable episode of Cutthroat Kitchen, pocketknives and thievery turn this turkey dinner into a not so "Thanksgiving." Then we'll see which chef gets burned when they're forced to make an edible French toast with burnt bread. And finally, one chef gets their hands dirty when they have to make a lobster roll without utensils.

In this sadistic episode of savory sabotage, we'll find out if the chefs can make a winning pork chops and applesauce dish ... without the use of pork chops or apples! Then we'll see a literal meltdown, as the chefs compete to make the perfect mac and cheese. And finally, one chef has to swim upstream as they're forced to whip up fish and chips without use of a fryer.

In this episode full of culinary curveballs, we'll see if one chef can tempt the judge when they're forced to make tacos with bologna. Then we'll find out who the real traitors are as the chefs try to derail each other's Eggs Benedict. And finally we'll see if one chef can hold it together while they try to keep their crab cake from falling apart.

Things steam up when a chef is forced to cook an entire meal with a household iron. Then, a chef's clams casino gets supersized when they're forced to use geoduck. Things finally cool down in the kitchen, except for one chef who becomes extremely shaken up, when making an ice cream sundae.

Things get messy when one chef is forced to wear a potato masher on their hand while making gnocchi. Then, one chef is turned into a handy man when they're given broken cooking utensils and a roll of duct tape. And finally, there's more than meets the eye when one chef's ice cream toppings are swapped out for some unusual imposters.

One chef gets put in a sticky situation when their pot sticker wrappers are doused in honey. Then, two chefs get up close and personal when they are forced to share ingredients to create their best peanut butter and jelly. And in a climatic conclusion, it's fresh versus frozen when a chef must harvest their shrimp from a block of ice.

Three chefs are forced to come up with new versions of BLTs when their main ingredients are taken away. A chef is forced to make ramen without noodles and someone is slowed down when they get a little puffed up while making a souffle.

One chef must use alcohol as the only means of heat; a chef must prepare a breakfast burrito in bed; Alton cleans out the fridge.

Pasta art is up for auction in a pesto pasta challenge. A chef hangs loose when creating a Hawaiian plate lunch and someone gets their dose of sabotage when they're forced to use olive oil capsules for their muffins.

A cocky chef is thrown under the culinary bus when an old breakfast buffet replaces his gourmet basket. Then one chef scratches her head trying to cook an authentic Pasta Bolognese in an Italian espresso pot. Finally, someone loses their milk products in exchange for a cow while making tres leches cake.

One chef gets their hands dirty when they dig up all of their ingredients from a wacky vegetable garden — that grows anything but vegetables. Then one chef gets punished for trying to "phone it in" during a pizza challenge.

Steak is cooked over a romantic candlelit dinner; one chef is stuck with a giant whisk as their only tool; and another competitor is forced to make a cake while walking on cake boxes.

One chef has to step up their game when they're forced to work on a traditional Japanese tea table, while another chef becomes crabby when forced to make a crab cake with a toy crab claw in one hand. Finally, a chef looks for a little R and R as they prepare all their food in a hammock.

One chef is brought back to their childhood when they cook in a high chair. Alton's new magic hobby forces two chefs to share a giant saw, then a chef has all of their cooking vessels replaced with corn husks.

In this special Halloween episode, one chef pays a heavy price for a deal with the devil. Later, a chef digs themselves out of their own grave while another does all their cooking over a hell flame.

In this Thanksgiving episode, three chefs make a mad dash for all of their cooking equipment for Black Friday. Next, a chef loses their cooking vessels and must cook in nuts. Finally, a chef parades around the kitchen in a turkey suit.

There are two sets of twins competing for Cutthroat victory and three of them deal with some calzone re-zoning. Then, pirates invade the kitchen and later, one chef has a really sad birthday.

It's a chilly chili sabotage when two chefs have to harvest ingredients from a block of ice. Then, chefs face the delicious danger of dim sum. Finally, s'mores are made after a chef shoots marshmallows at a giant target.

Two chefs have to get their ingredients for a deli sandwich from vending machine. Then, two chefs have to cook each other's tacos. Finally, one chef takes a lazy sundae drive around the kitchen.

The chefs make: Gnocchi Drunken noodles Thumbprint cookies Judged By: Jet Tila

One chef has to use finger tools while making a bacon-wrapped dish. Another chef has to make lasagna while driving around the kitchen in a racecar seat. Finally, a chef has to make a black and white cookie while doubling their movements on a black and white prep station.

One chef must use a shark jaw as a knife. Then, two chefs must cook out of — and on top of — a suitcase. Finally, a banana nut muffin challenge that drives the chefs both bananas and nuts.

Four chefs are fired up to be named Cutthroat's grill master. One chef makes a dish that almost tastes like chicken. Then somebody feels the heat while tied to a rotisserie. Finally, burgers as never before.

The chefs make: French omelette Carne asada Baked apples Judged By: Jet Tila

The chefs make: Pork and beans Skewers Judged By: Simon Majumdar

One of the firefighter chefs gets hosed in the chili cheese fries challenge. Then, a burning buffalo chicken sandwich factory fires up the contestants. Finally, the chefs' dishes go up in flames.

The chefs make: Pancake breakfast Steak dinner Judged By: Simon Majumdar

The chefs make: Monte Cristo sandwich Ratatouille Rocky road ice cream Judged By: Jet Tila

The chefs make: Fish sandwich Chili Mississippi mud pie Judged By: Susan Feniger

The chefs make: Manhattan clam chowder Stuffed shells Gingerbread cookies Judged By: Jet Tila

The chefs make: Dutch baby pancake Bangers and mash Ginger snap cookies Judged By: Simon Majumdar

The chefs make: Party dip Beef tenderloin dinner Snack for Santa Judged By: Antonia Lofaso

The chefs make: Crab Cake Benedict Gyro Rhubarb pie Judged By: Simon Majumdar

Dishes: Bacon Dish, Burger and Onion Rings, Booze Dessert Judge: William Shatner

Dishes: Breakfast Enchilada, Bibimbap, Concrete Judge: Jet Tila

Dishes: Stuffed Cabbage, Shakshuka, Trifle Judge: Antonia Lofaso

Dishes: American Breakfast, TV Dinner, Milkshake and French Fries Judge: Simon Majumdar

Dishes: Party punch and snack, Chicken Kiev, Banana pudding Judge: Jet Tila

Dishes: Hamburger macaroni and cheese, Quiche, Crêpe Suzette Judge: Richard Blais

Dishes: Scramble, Meat and potatoes, Dessert pancakes Judge: Jet Tila

Dishes: Hunter's stew, Trail lunch, Skillet cookie Judge: Antonia Lofaso

Dishes: Waffle breakfast, Grilled fish, Fruit crumble Judge: Simon Majumdar

Dishes: Shrimp stir fry, Pasta bolognese, Bundt cake Judge: Antonia Lofaso

Dishes: Breakfast hash, Cowboy steak dinner, Cornbread dessert Judge: Clay Walker

Dishes: Breakfast waffle sandwich, Korean barbecue, Gelato and pizzelle Judge: Simon Majumdar