Justin Warner learns about gochujang, a complex Korean hot pepper paste. He then shares Do or Dine's unique brunch sweet potato bibimbap topped with salty, sweet and spicy gochujang.
For the past decade, Matt Rodbard has written about restaurants, chef, drinks, music and New York City as a place to relish all of it. He currently serves as Executive Editor of Food Republic. A cookbook he is writing, Koreatown: A Cookbook, will be released in February 2016 by Clarkson Potter. Find out more: https://www.facebook.com/Ko...
Just how far is a chef willing to go to win a cooking competition? Cutthroat Kitchen hands four chefs each $25,000 and the opportunity to spend that money on helping themselves or sabotaging their competitors. Ingredients will be thieved, utensils destroyed and valuable time on the clock lost when the chefs compete to cook delicious dishes while also having to outplot the competition. With Alton Brown as the devilish provocateur, nothing is out of bounds when money changes hands and we see just how far chefs will go to ensure they have the winning dish.
No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and for the first time, they're trying their hands at the same basket ingredients that have sent home chef competitors. Watch the panel face off in After Hours showdowns that will feature passionate cooking among friends, plus the lighter, more playful side of the judges that's rarely seen.