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List Of Chopped Episodes (season 41–present)
This is the list of episodes for the Food Network competition reality series ''Chopped Chopped can have the following meanings: * Chopped and screwed Chopped and screwed (also called screwed and chopped or slowed and throwed) is a music genre and technique of remixing music that involves slowing down the tempo and deejaying. It ...'', beginning with season 41. New episodes are broadcast on Tuesdays at 8 p.m. ET. Series overview Episodes Season 41 (2018–20) Season 42 (2018–20) Season 43 (2019–20) Season 44 (2019–20) Season 45 (2020) Season 46 (2020) Season 47 (2020–21) Season 48 (2020–21) Season 49 (2020–21) Season 50 (2021–22) Season 51 (2021–2022) Season 52 (2022) Season 53 (2022–2023) Season 54 (2022–2023) Season 55 (2023–) Season 56 (2023–2024) Season 57 (2024–) Specials Food Networks Stars! (2012) Grill Masters Tournament (2012) Grill Masters Tournament (2015) Chopped: Impossible (20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Network
Food Network is an American basic cable channel owned by Television Food Network, G.P., a joint venture and general partnership between Warner Bros. Discovery Networks (which holds a 69% ownership stake of the network) and Nexstar Media Group (which owns the remaining 31%). Despite this ownership structure, Warner Bros. Discovery has operating control of the channel, and manages and operates it as a division of the Warner Bros. Discovery U.S. Networks Group. The channel airs both special and regular episodic programs about food and cooking. In addition to its headquarters in New York City, Food Network has offices in Atlanta, Los Angeles, San Francisco, Chicago, Detroit, Jersey City, Cincinnati, and Knoxville. Food Network was established on November 23, 1993, 6:00 am as TV Food Network and in 1997, it adopted its current name. It was acquired by Scripps Networks Interactive; Scripps Networks Interactive later merged with Discovery, Inc. in 2018, and WarnerMedia was merged ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bologna Cake
Bologna cake, also known as baloney cake, is a unique dish that became popular in the Southern United States. Ingredients and preparation The dish consists of layers of sliced bologna and cream cheese with ranch dressing or other seasoning for the cream cheese. Some variations include substituting bologna with other cold-cut deli meats such as ham or salami. In place of ranch dressing, the cream cheese can be seasoned with onion powder, garlic powder, Worcestershire sauce and/or an Italian seasoning blend. Cheez Whiz is often used to decorate the cake. The cake can be topped with olives, pickles, bacon bits, or fresh herbs. It is frequently served with crackers or toast. Preparing a bologna cake is relatively inexp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolatier
A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. Education and training Traditionally, chocolatiers, especially in Europe, trained through an apprenticeship with other chocolatiers. It is now equally common for chocolatiers to start out as pastry or confectionery chefs, or attend culinary training specifically for working with chocolate. Being a master chocolatier involves perfecting the art of working with chocolate to create desserts as well as skillfully crafted pieces of art with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections, but also to create sculptures and centrepieces. Perfecting the technical aspects of design and developing the art of flavor takes many years of practice. Culinary schools There are a variety of culinary schools and spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastilla
Pastilla ( ara, بسطيلة, basṭīla, also called North African pie) is a North African meat or seafood pie made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco and Algeria. It has more recently been spread by emigrants to France, Israel, and North America. History The name of the pie comes from the Spanish word ''pastilla'', meaning in modern Spanish either "pill" or "small pastry" after the transformation of the phoneme "p" into "b" that is specific to the Arabic language. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as Ibn Razīn al-Tujībī's . This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven." The h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jennifer Biesty
Jennifer Biesty is a chef and restaurateur (Shakewell+Oakland) who appeared on '' Top Chef: Chicago'' where she competed against her girlfriend Zoi Antonitsas. Biography Biesty is a native of Brooklyn, New York New York most commonly refers to: * New York City, the most populous city in the United States, located in the state of New York * New York (state), a state in the northeastern United States New York may also refer to: Film and television * '' .... She studied at The Culinary Institute of America (CIA) and was one of their youngest students. She interned in New Orleans at the Sazerac. Career After graduating from CIA, Biesty went to Manhattan to work with Marcus Samuelsson at Restaurant Aquavit. She then went to work with Loretta Keller in San Francisco and spent time in Europe working with various chefs. After competing on Top Chef, Biesty was executive chef at Scala’s Bistro in the Sir Francis Drake Hotel. Biesty also competed to '' Beat Bobby Flay'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mangosteen
Mangosteen (''Garcinia mangostana''), also known as the purple mangosteen, is a tropical evergreen tree with edible fruit native to tropical lands surrounding the Indian Ocean. Its origin is uncertain due to widespread prehistoric cultivation. It grows mainly in Southeast Asia, southwest India and other tropical areas such as Colombia and Puerto Rico, where the tree has been introduced. The tree grows from tall. The fruit of the mangosteen is sweet and tangy, juicy, somewhat fibrous, with fluid-filled vesicles ( like the flesh of citrus fruits), with an inedible, deep reddish-purple colored rind (exocarp) when ripe. In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp, i.e., the inner layer of the ovary.Mabberley, D.J. 1997. The plant book: A portable dictionary of the vascular plants. Cambridge University Press, Cambridge. The seeds are of similar size and shape to almonds. Genus ''Garcinia'' also contains several less known fruit-bearing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutria
The nutria (''Myocastor coypus''), also known as the coypu, is a large, herbivorous, semiaquatic rodent. Classified for a long time as the only member of the family Myocastoridae, ''Myocastor'' is now included within Echimyidae, the family of the spiny rats. The nutria lives in burrows alongside stretches of water, and feeds on river plant stems. Originally native to subtropical and temperate South America, it has since been introduced to North America, Europe, Asia, and Africa, primarily by fur farmers. Although it is still hunted and trapped for its fur in some regions, its destructive burrowing and feeding habits often bring it into conflict with humans, and it is considered an invasive species. Nutria also transmit various diseases to humans and animals mainly through water contamination. Etymology The genus name ''Myocastor'' derives from the two Ancient Greek words (), meaning "rat, mouse", and (), meaning "beaver". Literally, therefore, the name ''Myocastor'' means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kouign-amann
Kouign-amann (; ''kouignoù-amann'') is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the recipe's butter (in fact the steam of the 20 percent water in the butter) expands the dough, resulting in its layered structure. A smaller version, “kouignette”, is similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for cake ( kouign) and butter (amann), and in 2011 the ''New York Times'' described the kouign-amann as "the fattiest pastry in all of Europe." Recipe The strict original Douarnenez recipe req ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umeboshi
Umeboshi (Japanese: 梅干し, pronounced , literally 'dried ume') are pickled ( brined) ''ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ''Ume'' (''Prunus mume'') is a species of fruit-bearing tree in the genus ''Prunus'', which is often called a "plum", but is actually more closely related to the apricot. Pickled ''ume'' which are not dried are called ''umezuke'' (梅漬け). Umeboshi are a popular kind of Japanese ''tsukemono'' ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner. Physical characteristics Umeboshi are usually round and vary from smooth to very wrinkled. Usually they taste salty, and are extremely sour du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibbeh Nayyeh
Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. Etymology The words ''kibbeh'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
'O Pere E 'o Musso
O pere e 'o musso is a typical Neapolitan dish, with its name meaning "the foot and the muzzle" in Neapolitan, which refers to its main ingredients: pig's feet and cow snouts. 'O pere e 'o musso is usually sold as street food from carts, in the cities of Campania. 'O pere e 'o musso is also consumed in the region of Molise and in the province of Foggia, where the dish is regarded as a "party" food. Preparation Traditional recipe This Neapolitan culinary specialty is prepared by boiling pig's feet ('o pere) with calf's snouts ('o musso). 'O pere e 'o musso derives from popular tradition and a need to make use of less noble cuts of meat. The ingredients are depilated, boiled, cooled, cut into small pieces and served cold, seasoned with salt and lemon juice. Additions Besides those already mentioned, the following ingredients are often added: * Calf foot * Goat foot * The four stomachs of the calf (including tripe) * Cow udders * Calf uterus * Calf rectum The condiment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxalis Tuberosa
''Oxalis tuberosa'' is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua, oca in Spanish, yam in New Zealand and a number of other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable. The plant is not known in the wild, but populations of wild ''Oxalis'' species that bear smaller tubers are known from four areas of the central Andean region. Oca was introduced to Europe in 1830 as a competitor to the potato, and to New Zealand as early as 1860. In New Zealand, oca has become a popular table vegetable and is simply called yam or New Zealand yam (although not a true yam). It is available in a range of colours, including yellow, orange, pink, apricot, and the traditional red. Cultural significance Grown primarily by Quechua and Aymara farmers, oca has been a staple of rural Andean diets for centuries."Oca, Ulluco, and Mashua": ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
