by Vince Camillo What’s the next best thing you never ate? The staff of Food Network Kitchens might know. We see (taste and smell) ingredients and products just before they make themselves known to the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinnersRead more »

Although it’s the last course of the meal, pie is first on the list of non-negotiable Thanksgiving musts. This Thanksgiving, we enlisted the help of some pie experts — straight from Food Network Kitchens — to develop and share some of their best-loved pies. Whether you’re a purist or feeling adventuresome, we have a pieRead more »

Food Network Kitchens celebrate National Ice Cream Sandwich Day by seeing how many of the sandwiches they can stack at once — click the play button on the video above to watch. Tell us in the comments: How many ice cream sandwiches do you think were stacked before the tower toppled? To add a little moreRead more »

Reading through Food Network Magazine’s 50 Holiday Drinks booklet, you’ll notice a couple of recipes that call for melted ice cream.  Homemade eggnog usually requires making a custard, which isn’t difficult to do, but takes time and makes a lot of cooks nervous. Melting a good-quality ice cream is a great time-saving technique that canRead more »

The Shirley Temple Punch (# 25 in Food Network Magazine’s 50 Holiday Drinks insert) is a kid-friendly favorite that can easily be dressed up with a festive ice float: Layer sliced oranges and maraschino cherries in a 10-inch Bundt pan.  Cover with 3 to 4 cups of water and freeze until completely set.  Run coldRead more »

I knew that I was finally an adult when my mother let me have my first Brandy Slushie (#47 in Food Network Magazine’s 50 Holiday Drinks booklet) at our annual holiday party one year.  I tried to recreate this recipe from memory for the booklet, and when I gave my mom a copy of theRead more »

The pictures of Dave blog: Dude, also, legitimately not an attempted viral marketing campaign; we actually do this (not always with Doritos — previous iterations have been Cheez Whiz, Spam, and, much less compellingly, pork tenderloin), and we take it fairly seriously, to the extent that it’s no longer judged, as certain people had aRead more »

Apologies for the long hiatus — what better to come back with than this, via the New York Post, on potential new careers in the culinary world, and our very own Dave: Which is sort of oddly reminiscent of old careers available in the culinary world, by virtue of this shot from former ICA challengerRead more »

I don’t dine out much. But recently, upon the advice of Rupa B., I found myself in a wonderful Swiss restaurant, accompanied by mom, dad, and girlfriend. The momdad was in town on a brief visit. Parents and girlfriend were meeting for the first time. Ice was being broken, jokes were being cracked, good feelingsRead more »

For this librarian’s money the must-read article of last week was Adam Gopnik‘s brilliant, lyrical meditation on the pull of cookbooks and what they teach us about desire and disappointment. Though Gopnik at times risks overburdening the cookbook with significance (“Anyone who cooks knows that it is in following recipes that one first learns theRead more »