by Amy Reiter in Drinks, News, July 27th, 2017
by Maria Russo, July 27th, 2017
Did you ever wonder why alcohol content is measured in “proof” — and why that number differs from the other number you’ll see on your bottle of vodka and whiskey, ABV (alcohol by volume)?
While alcohol by volume, or the percentage of alcohol in the liquid, is a standard measure of alcohol strength across the world (a 30 percent ABV spirit in the U.S. also a 30 percent ABV spirit in France), the proof scale varies.
And if that sounds a little fuzzy — kind of like how you might feel if you’ve had a few – here are a few facts about proof to help provide clarity:
by Julie Hines in Drinks, Recipes, July 26th, 2017
The Food Network Star competition has dwindled to just four remaining hopefuls, which means that this week, with just a few challenges left until the finale, the pressure will be on the competitors to deliver Star-worthy performances every step of th...
by Maria Russo in Shows, July 25th, 2017
Punch is back. And we’re not talking the ubiquitous red drink of unknown origins from classic 80’s movie high school prom scenes that someone inevitably gets pushed into. Totally customizable to your palate and party-type, punch is a crowd pleaser from summer cookouts to black-tie events.
The big-batch drink we know today is a descendant of a Hindi drink made of five ingredients – tea, liquor, water, sugar and lemon – which was popularized during the British empire’s rule in India. Mariners loved the stuff for all of the obvious reasons but also, thanks to a dose of citrus, punch’s ability to ward off scurvy during long trips at sea.
by Foodlets in In Season, Recipes, July 25th, 2017
Fresh off this spring’s game-changing Iron Chef Gauntlet competition, Alton Brown, the Chairman, and Iron Chefs you know and love are heading back to Kitchen Stadium for an all-new culinary contest: Iron Chef Showdown.
Inspired by the fan-favorite series Iron Chef America, Iron Chef Showdown will bring together the likes of A-list Iron Chefs Bobby Flay, Jose Garces, Michael Symon, Alex Guarnaschelli and Stephanie Izard, who earned the coveted title just this year following her victory on Iron Chef Gauntlet. Look out for brand-new Secret Ingredients, all-star-chef matchups and elite culinary competition of the highest order. Alton will be on hand to host Iron Chef Showdown, while Mark Dacascos will reprise his role as Chairman. Plus, Jaymee Sire will enter the kitchen as a floor reporter, bringing you all the insider details of the what’s and how’s of each battle.
Whose cuisine will reign supreme? You’ll have to wait until later this year to find out. Stay tuned to Food Network for all the details on what’s ahead and when.
by Amy Reiter in News, July 24th, 2017
When the temperature reaches a certain number in the summer, I tend to give up. It’s hot, it’s sticky and everyone is sweaty. This isn’t the time to sit down to an eight-layer lasgagna. Coincidentally, it often happens at the same time as peak tomato season. That’s when I turn to gorgeous, fresh ideas like these to fill up my family of six without breaking a sweat.
Corn, Tomato and Avocado Salad (pictured above)
Fresh corn kernels mingle with creamy mozzarella, thick wedges of avocado and a tangy lemon-lime dressing in this bright salad.
by Emily Lee in In Season, Recipes, July 24th, 2017
Love coffee? Guess what – it loves you back. Two new studies indicate that coffee may increase your longevity – lowering your risk of dying from a variety of factors.
Drink that in.
One study, published in the Annals of Internal Medicine, looked at the association between coffee consumption and mortality in 10 European countries. The researchers, led by Marc Gunter, reader in cancer epidemiology and prevention at the Imperial College School of Public Health in London, evaluated the hazard ratios and biomarkers of 521,330 participants enrolled in EPIC (European Prospective Investigation into Cancer and Nutrition), making it, CNN notes, “the largest study to date on coffee and mortality.”
by Maria Russo, July 23rd, 2017
Maybe you’ve already noticed this on a recent trip to the farmers’ market — but corn has been looking particularly gorgeous lately. There’s a reason for this, of course: We’re in the midst of peak corn season! Not sure what to do with the fresh cobs other than shuck, boil and butter ‘em up? Don’t worry. We have ideas.
But first, we need to address a big corn paradox afflicting many households: Despite America’s obvious love for this sunny yellow grain (when we’re not mopping up barbecue with cornbread or corn muffins, we’re savoring sweet corn pudding… and maybe even the obligatory, annual state fair corn dog), it’s rare to see corn celebrated in its natural state. So, put down the canned creamed corn and the boxed muffin mix, and get ready rediscover just how sweet this summer crop can be.
Without further ado, here are five of our best summer dishes that call for fresh-off-the-cob kernels.
Corn Chowder (pictured above)
If you’re searching for a budget-friendly alternative to extravagant seafood chowders, look no further than this creamiest-ever corn soup. To cut through the richness of all that cream, Tyler Florence recommends cutting the kernels directly into your stock pot, adding a quick injection of texture and gorgeous yellow color.
by Sara Ventiera in Restaurants, July 23rd, 2017
The nature of the Food Network Star beast is such that no matter how much mentors Bobby Flay and Giada De Laurentiis have to teach the finalists, their time is limited, which means they're forced to make quick decisions about who has the greate...
by Julie Hines in Recipes, July 21st, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Miami is in the midst of a taco renaissance. Hip spots are shaking up Magic City’s Mexican-food scene with bold fillings and housemade tortillas. For those looking to figure out where to start, a few Miami chefs share their ideal taco stops. Read more
The best part about hosting a cookout is socializing with friends and family around the grill. You don’t want to be stuck inside cooking different parts of the meal when guests arrive, which is where prepping ahead comes into play. Choose meals that you can prepare in advance, so the only thing that needs to happen when you want to eat, is check on whatever is grilling. A little bit of prep work takes the stress out of summer dinner parties and makes these grilled meals a cinch to cook.
Slow-Grilled Chipotle Chicken Tacos (pictured above)
Make-your-own meals are the key to success for a stress-free party. This chicken gets a half-hour marinade and then cooks low and slow, so get started on the prep work about 2 hours before anyone is going to show up. When you’re ready to eat, heat up tortillas and scallions on the grill and carve the bird.