Hell's Kitchen (Fox)
Goldilocks And The Three Filets
This filet is too big! This filet is too small! But this one is just right! 54 minutes.
All Clips of Hell's Kitchen (Fox)
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Previews
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PREVIEW: That Does Not Look Good
Petrozza doesn't have a specialty. He can cook anything. Like a hen in a pumpkin.
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PREVIEW: Culinarian?
Matt knows what Gordon wants. Two circles of food, caviar and white chocolate.
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PREVIEW: Chervil And Tarragon
Dear Chef, Matt is probably mentally unstable. Sincerely, Gordon Ramsay.
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PREVIEW: Prepping For The Future
Dear Chef, Jen is a cook. Sincerely, Gordon Ramsay.
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Interviews
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INTERVIEW: Jean Phillipe
Jean Phillipe realizes Hell's Kitchen is tough on everybody.
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INTERVIEW: Interview - Keith
You need somebody to grill a steak, here's Keith. You need somebody to finish a crossword, keep looking.
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INTERVIEW: Pain Leads To Cooking
Chef Gordon Ramsay shares his personal history and insights.
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INTERVIEW: Culinary Histories
The contestants talk about their culinary backgrounds.
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INTERVIEW: Young and Fresh
The contestants talk about their prospects for winning Hell's Kitchen.
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INTERVIEW: Interview - Larry
Larry paved the way for Aaron to also go out with a medical malady.
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INTERVIEW: The Tao of Gordon
The contestant talk about how they'll deal with Gordon Ramsay.
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INTERVIEW: Interview - Gabe
Gabe had six months of culinary school and not nearly that much time in Hell's Kitchen.
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INTERVIEW: Things Gordon Likes
Things Gordon Likes: Simple food, men not wearing ties and America.
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INTERVIEW: Rock on Josh
Rock politely tiptoes around Josh's inability to fry a crabcake.
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INTERVIEW: Opening in New York
Chef Ramsay talks about opening his restaurant in New York.
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INTERVIEW: Nice Salary
Just a head's up. Gordon fired his New York head chef after a bad review.
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INTERVIEW: Kitchen Nightmares vs. Hell's Kitchen
Chef Ramsay talks about his two shows.
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Clips
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CLIP: Dish of the Week - Exotic Fruit Flambe
Sous Chef Scott makes a tropical fruit flambe dessert.
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CLIP: Dish of the Week - Pink Peppercorn-Crusted Filet Mignon
Scott wraps a filet with pancetta, crusts it with peppercorns and coats it in a morel veloute.
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CLIP: Dish of the Week - Filet and Scallop Surf 'n' Turf
Season One champ Michael teaches us how to make his modern surf and turf.
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CLIP: It's Like Having A Lettuce In Your Hands
An interview of the head chef of Hell's Kitchen.
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CLIP: Dish of the Week - Chicken Roulade With Goat Cheese
Scott shows us how to make a chicken roulade with prosciutto and goat cheese.
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CLIP: Dish of the Week - Vanilla Rice Pudding
Sous chef Scott makes some vanilla rice pudding with macerated berries.
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CLIP: Dish of the Week - Porcini Lasagna
Scott shows us how to bake a nice individual-sized porcini lasagna.
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CLIP: Dish of the Week - Lobster Spaghetti
Scott shows us how to make Gordon's famous lobster spaghetti.
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CLIP: Dish of the Week - Dungeness Crab Risotto
Scott makes the Hell's Kitchen classic, crab risotto.
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CLIP: Dish of the Week - Seared Tuna Loin
Sous chef Scott coats some tuna loin in herbs and sears it up.
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CLIP: Dish of the Week - Seared Foie Gras
Sous chef Scott takes us to France with seared foie gras and toasted brioche.
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CLIP: Dish of the Week - Roasted Lamb
Sous chef Scott pan roasts a rack of lamb with various tasty accompaniments.
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CLIP: Dish of the Week - White Chocolate and Coconut Panna Cotta
Scott teaches us how to make white chocolate and coconut panna cotta.
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CLIP: Dish of the Week - Poached and Seared Chicken
Poached and seared chicken with braised leeks, gem lettuce and chervil jus.
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CLIP: Dish of the Week - Muscovy Duck Breast
Sous chef Scott whips up a muscovy duck breast with braised cabbage, golden raisins and port wine sauce.
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CLIP: Dish of the Week - Pan-Roasted Salmon
Sous chef Scott teaches us a foolproof dish with salmon, pancetta, chorizo, beans and more.
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CLIP: Glamor and Garbage
The women have a glamorous photo shoot while the men sort the recycling.
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CLIP: Dish of the Week - Bacon-Wrapped Scallops
Scott teaches us that wrapping a scallop in bacon is the surest way to score a culinary touchdown.
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CLIP: Vegetarian Chicken
One surefire way to screw up a vegetarian dish is to put meat in it.
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CLIP: The Big Day
Maitre d', Jean Philippe Susilovic, on how a reception is actually easier and more controlled than a dinner service.
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CLIP: Scott Is Steaming
The difference between "One more minute" and "One more real minute"? About a minute.
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CLIP: Chef's Aside
The chef addresses a member of his team as diners sample the contestants' dishes.
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CLIP: Men Are Disgusting
Oh man. Oh dear. Nothing worse than a spit cup. Nothing worse on Earth.
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CLIP: Delivery Boy
Man, Ben, if you've never been to L.A., do not take that little cart on the freeway.
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CLIP: Falling Apart
Making fun of Louross' emotional outburst is sure to foster team chemistry.
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CLIP: Ordinary To Extraordinary
If you eat $200 worth of truffles in one sitting, you are a straight up gourmand, Diamond Jim Brady-style.
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CLIP: These Red Things
It is a very good thing to tell teenagers they are important and their opinions matter.
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CLIP: Is This Cooked?
The steak is undercooked, the fish is overcooked. That's quite a combo.
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CLIP: Sparklicious
It'll be fun when she goes to college and has to do laundry for the first time.
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CLIP: Vegetarians Unite!
So it seems like these soy-based fake meats can fool people!
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CLIP: I'm Not Afraid Of Anyone
Sounds like he should be afraid of his new teammates.
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CLIP: Goldilocks And The Three Filets
This filet is too big! This filet is too small! But this one is just right!
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CLIP: Cheef or Bicken?
Yes, Christina, after hundreds of years of people trying other ways, you finally figured out a better way.
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CLIP: Numbers Are So Confusing
Just cook ten of everything and throw out the extras!
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CLIP: Working Like A Pig
In Petrozza's defense, it is very hard to throw things in a garbage can.
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CLIP: The Mother Of All Challenges
Get it? Mother? See, these pregnant ladies are about to walk in.
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