At the beginning of Worst Cooks in America’s third season, Erica Weidner caught our eye by using scissors to cut up a bell pepper. We then asked you: What other gadgets have you used to cook up a dish in the kitchen? More than a hundred people responded with their go-to double-duty gadget techniques. They were so unique, we couldn’t choose just one. Here are our top two favorites:
1. Julie Lonkey uses a wide-blade drywall knife to get a smoother finish with buttercream on cakes.
2. Krista Lucken listed a few double-duty items, but using cupcake liners to keep pepper from escaping the pepper mill in the cabinet is pretty spectacular. Plus, when she measures fresh ground pepper, it gets ground right into the cupcake liner and then poured into a measuring spoon with no mess.
Our favorite budget-friendly anonymous tip
It’s no surprise that social media and food trucks go together. We’ve known that for quite some time now. However, the reasons why the two are so dynamic are evolving as more social platforms become available and as the food truck movement continues to grow.
A recent SXSW Interactive panel brought together Food Network’s general manager of online brands, Bob Madden, and recent cast members from The Great Food Truck Race to speak on this topic. Daniel Shemtob from The Lime Truck, James DiSabatino from Roxy’s Gourmet Grilled Cheese and Stephanie Morgan from Seabirds sat down for an hour to discuss how they go beyond using Twitter and Facebook on a day-to-day basis.
So why is social media so important to the food truck industry? Each panelist shared their reasons:
1. To tell people where your truck is located.
2. To show the transparency of the business.
3. To gain the consumer’s trust.
Read more »
Food52: Urban gardening for the city slicker: Tips to grow fresh herbs and vegetables in your apartment.
Eater: A McNugget in the shape of George Washington’s face sells for $8,100. Do you see the resemblance?
New York Times: How much sugar has your little one had today? Cavities are on the rise among preschoolers.
Complex: Stay in the know and follow these top 25 foodies on Twitter.
YumSugar: Expand your sushi expertise with these fascinating facts from Jiro Dreams of Sushi, premiering in theaters this Friday.
Think you’ve got what it takes to open a restaurant? Food Network’s own Bobby Flay is lending a helping hand to first-time restaurateurs. In an exciting new series, Bobby helps people with no previous culinary experience overcome the obstacles and inherent pitfalls in opening a successful eatery.
Are you a passionate self-starter who has dropped everything, traded careers or invested it all in the cutthroat restaurant industry? Do you want Bobby Flay to help make sure the doors don’t close before they even open?
Series shooting now until June 8.
Email FNDish@foodnetwork.com now with your story.
The Salt: Popcorn has evolved into a trendy gourmet snack. Go ahead, add some brown sugar and chili powder to that bag.
PC-Mag: Space chefs wanted: NASA studies the possibility of cooking on Mars.
Daily Dish: Need a box of Thin Mints pronto? There’s an app for that.
Huffington Post: McDonald’s unleashes McRibster in Austria. Apparently the standard McRib was too boring and needed to be deep-fried and topped with cheese and bacon.
Smithsonian: A list of the top 20 food trucks across the U.S. Did your favorite make the cut?
Tonight on an all-new Food Network special, Savoring Harlem, Chef Marcus Samuelsson leads us on a mouth-watering culinary tour of this iconic New York City neighborhood, showcasing the food culture of long-time staples like Sylvia’s as well as his own 18-month-old restaurant, Red Rooster Harlem.
This afternoon, Chef Samuelsson, a Chopped judge, Next Iron Chef competitor and Harlem resident, answered questions from our Facebook fans. In case you missed it, here are some of the highlights: Read more »
USA TODAY: The marriage of two junk foods: Taco Bell creates taco shells made from Doritos chips.
Miami New Times: South Beach Wine & Food Festival begins tomorrow. Celeb chefs share their favorite spots to eat during their weekend in the sun.
Light Years: “Franken-meat” is grown from a petri dish and it costs $330,000 to make. Could it be the future of the burger?
Wall Street Journal: Hospital chefs are personalizing their menus for patients and reinventing hospital cuisine. Goodbye, plain baked fish; hello, tilapia en papillote.
Delights & Prejudices (JBF Blog): Semifinalists for the prestigious James Beard Foundation Restaurant and Chef Awards are announced. Spotted on the lists: Michael Chiarello, Scott Conant and Bryan Voltaggio.
Eater: Babyccinos (decaf cappuccinos for toddlers) are popular in Brooklyn, creating a new generation of java drinkers. How soon is too soon?
Saveur: Need a kick of flavor? A dollop of this North African sauce may be the answer.
Inside Scoop SF: California chefs respond to the upcoming ban on foie gras.
CNN Opinion: Michelle Obama speaks about positive strides in the fight against child obesity.
NY Times: Hot dogs can be classy, too. Three-star Michelin chef Yannick Alleno gives them a Parisian twist.
We know you’re working hard to plan the best Super Bowl bash imaginable, so it’s only natural that you should want to brag. Get in on the football fun by uploading your best appetizers, snacks and finger foods to our Food Network Fans’ Brag Book: Party Shots. If it’s finger-licking good then we want to see it. Winners get the ultimate bragging rights: We’ll feature our favorites in their very own post on FN Dish.
This week, Small Kitchen College and The Naptime Chef are teaming up to host a Slow Cooker Challenge and Giveaway. So what do college cooks and moms have in common? They’re both extremely busy. We couldn’t agree more.
Winter is the perfect time to get cozy in the kitchen with a slow cooker. The ultimate time-saver, throw everything in one pot before heading off to work or class, and dinner’s ready by the time you get home.
Skip the canned stuff and try Robin Miller’s Minestrone Soup With Pasta, Beans and Vegetables (pictured above). It’s a well-rounded meal full of zucchini, spinach, carrots and cannellini beans. Garnish with fresh basil for even more flavor.
Make this Slow Cooker Chicken Chili for a crowd. Chipotle chiles add a smoky heat, while a pinch of ground cloves and a splash of beer keep things interesting.
More slow-cooker recipes »