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A Mastery of Italian Flavors on Beat Bobby Flay

by in View All Posts, October 13th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

When you think of Bobby Flay‘s signature cuisine, you likely picture the flavors of the American Southwest — fresh and dried chiles, of course — or perhaps a perfect taco or the juiciest of burgers. What you’re likely not imagining are old-school Italian-American favorites, like meatballs and pasta. But in true Flay fashion, Bobby wasn’t fazed by the announcement of meatball sandwiches being the challenge dish in Round 2 during tonight’s new episode of Beat Bobby Flay. After his competitor, Chef Rodney Murrillo, declared it his signature dish, Bobby quickly jumped into action and began working on his components, though his experienced rival remained a potential dark horse.

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A Halloween Baking Spooktacular on Beat Bobby Flay

by in View All Posts, October 6th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

The stage was set for a Halloween battle unlike any other on Beat Bobby Flay tonight, as two pastry chefs were eager to show off their tricks and treats for the chance to take on Bobby Flay. Katherine Clapner earned the Round 1 victory against fellow Texan Joe Baker and advanced to Round 2, where she quickly established herself as the dark horse in the face-off against Bobby.

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One Chef’s High Hopes for Redemption on Beat Bobby Flay

by in View All Posts, September 29th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

When Chef Martin Rios advanced from Round 1 to Round 2 on Beat Bobby Flay tonight, he took his place opposite Bobby Flay in the kitchen and prepared to do battle against him — for the second time. It was just a few years ago that Martin battled Bobby on Iron Chef America, where he lost to the Iron Chef. So it’s no surprise that Martin declared, “This is it,” as he stood face-to-face against Bobby. “Since I lost to Bobby on Iron Chef, I’ve been waiting years for this redemption,” he noted.

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Rolling with the Punches in a Beat Bobby Flay Cannelloni Battle

by in View All Posts, September 22nd, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

With a winning record inside the Beat Bobby Flay arena, Bobby Flay is a culinary force to be reckoned with, seemingly unmatched in his ability to cook against the clock and deliver impressive plates time and time again. But not every time. Bobby has occasionally felt the sting of defeat, and it’s been the dark horses — those competitors who seemingly come from out of nowhere and go on to win — who have ultimately upset his record the most.

On tonight’s new episode, he and culinary producer Jackie Rothong faced off in a cannelloni battle of her choosing, following a neck-and-neck cook-off between her and her Round 1 rival, Chef Matteo Boffo. In her showdown against Bobby in Round 2, Jackie and Bobby had just 45 minutes to prep and plate their offerings, hardly enough time to execute the from-scratch dough and bold sauces they’d need to produce a winning plate.

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Top Chops

by in View All Posts, July 26th, 2016

Top Chops

Hawaiian Flavors: A Vacation for Your Taste Buds

by in View All Posts, June 16th, 2016

King's Hawaiian Pulled Pork SlidersFrom King’s Hawaiian

Few places conjure distinct ideas about food and dining quite like the Hawaiian Islands. But do you know what role food and traditions have played in Hawaii’s history? Find out here, plus get a recipe that packs all the flavors of Hawaii into one mouthwatering bite.


Although pineapples aren’t native to Hawaii (it’s believed they originated in Paraguay or Brazil), this spiky fruit certainly has impacted the islands’ diversity. At the height of production, Hawaii was responsible for three-quarters of the world’s pineapple supply, which drew workers from all over the world. Today only 10 percent of the Aloha State’s population is native Hawaiian.

With the island’s strong ties to pineapple, Hawaiians are well-versed in creating amazing dishes with it. The sweet, golden fruit can be found in salsas, slaws, marinades, cocktails and desserts. To highlight its sweetness, Hawaiians often grill the pineapple before using it in recipes.

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Find Your Flavor [INFOGRAPHIC]

by in View All Posts, May 25th, 2016

How to Make the Perfect Party Dip [INFOGRAPHIC]

by in View All Posts, February 15th, 2016

Three Hot Food Trends

by in View All Posts, December 13th, 2015

Three Hot Food TrendsFrom Our Sponsor S.Pellegrino

Food lovers around the country are expanding beyond the upscale for the authentic, both old and new. They want to eat traditional street food with their hands, lick fried chicken off their fingers and try cutting-edge desserts. You know you want to too. Here’s how.

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Best New Twists on Thanksgiving Traditions

by in View All Posts, November 15th, 2015

Best New Twists on Thanksgiving TraditionsThe best part of traditional Thanksgiving dishes is that they take well to seasonings from around the world — where all Americans come from! To get a taste of America in your feast, start by getting your ingredients from local farms if you can. Then, incorporate the flavors of your heritage and those you’re celebrating with.

One way to experiment with turkey is to change the way you cook it. Take a cue from the American South and try smoking or deep-frying the whole bird. For an extra-juicy turkey, try steaming the turkey in the Chinese tradition. Caribbean-style jerk cooking will ensure that every bite is full of big flavor. So will hot sauce. You can stick to roasting the bird and spice it up with store-bought hot sauce. Fiery blends come from all over the globe: Louisiana’s Tabasco, Asia’s Sriracha (made in California by a company founded there!), North Africa’s harissa, Mexico’s salsa. Mix just a bit with a lot of softened butter and spread it under the skin of the turkey. As the bird roasts and is basted, it’ll be infused with just enough fiery heat to make it extra tasty. If you’re serving a table full of chile-heads, you can even add a dash or two of hot sauce to the gravy.

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