All Posts In Community

On the Blogs: Trendy Comfort Food, Child Prodigies and Mashed Potato Machine

by in Community, July 19th, 2012

bobby flayEater: Food meets comedy as Bobby Flay guest stars in Portlandia: The Brunch Special this Friday.

NY Post: American comfort food is getting trendier and often more expensive. How do you feel about its glamorous makeover?

The Guardian: Culinary child prodigies are serving up inventive, sophisticated food. It’s no gimmick.

Huffington Post: Yes, there is such a thing as a 7-Eleven mashed potato machine. It has, however, yet to reach the U.S.

Typewich: Need to break up your monotonous sandwich routine? Typewich.com presents a new combo idea each time you refresh the page.

On the Blogs: A Fast Way to Shuck Corn and McDonald’s “Secret Sauce” Revealed

by in Community, July 12th, 2012

corn on the cobThe Kitchn: Need a fast way to shuck corn? Use your microwave!

SF Weekly: Imagine on-demand ice cream, delivered to your house within 15 minutes. San Francisco gets the treatment this weekend.

The Salt: It sounds crazy, but a hot drink can actually cool you down in the summer heat.

Bon Appétit: McDonald’s Canada is all about transparency these days. This week, they show you how to make their infamous “secret sauce” at home.

The Independent: What makes for the best-tasting beef? Wine-drinking cows, says a French farmer.

On the Blogs: Hotter Dogs, 10,000 Free Tacos and Food Fashion

by in Community, July 5th, 2012

hot dogNation’s Restaurant News: It’s National Hot Dog Month and the American classic is getting vamped up.

Eater: Don’t have a Taco Bell in town? Perhaps they’ll airlift 10,000 free tacos to you.

The Braiser: Food has transformed into a trendy culture and now its influence is making its way over to fashion.

Art of Eating: Can’t describe why something’s delicious? The answer is umami.

3 Million Fantastic Facebook Fans Giveaway

by in Community, Contests, July 3rd, 2012

3 million facebook fans
Food Network is excited to announce that earlier this week, we hit three million Facebook fans on the official Food Network Facebook page.  To thank our millions of fantastic Facebook fans, we’re giving away seven fantastic Food Network prizes!

What You’ll Win: One lucky fan will win a Food Network grand-prize pack from Food Network Store that includes:

Six additional runners-up will win a copy of either Chef Anne Burrell’s Cook Like a Rock Star, Ree Drummond’s The Pioneer Woman Cooks: Food From My Frontier or Food Network Magazine‘s 1,000 Easy Recipes.

How to Enter: Comment below with a link to your favorite recipe of all-time from FoodNetwork.com. Winners will be selected at random and contacted privately.

Read the official rules before entering

On the Blogs: Duff’s New Cake Shop, Beer Foam and Remembering Nora Ephron

by in Community, June 28th, 2012

ace of cakes duff goldmanThe Sun-Times: “You can build a bear, bottle your own wine, paint pottery — and now, decorate your own television-worthy cake.” Ace of Cakes star Duff Goldman has opened Duff’s Cakemix, a make-your-own-cake shop in Los Angeles.

Diner’s Journal: The world will miss screenwriter (Julie & Julia and When Harry Met Sally…), feminist, journalist and foodie Nora Ephron.

Fast Company: Want fresh local produce, but the convenience of a supermarket? The company BrightFarms is working to oversee the installation of hydroponic greenhouses on store rooftops.

Eat Boutique: Learn how to plant, harvest, store and enjoy radishes with this beautiful illustrated guide.

The Salt: Cool off this summer with an ice-cold beer, topped with frozen foam. It won’t water down your beverage and will help keep it cool for an additional 30 minutes.


On the Blogs: Bacon’s Finally Losing Hype, Plus Trisha Yearwood’s Back for a Second Season

by in Community, June 23rd, 2012

trisha yearwoodWall Street Journal: Bacon is losing hype and smoked foods are rising on American menus. Even cocktail enthusiasts are embracing the trend.

The Hollywood Reporter: Grammy Award winner Trisha Yearwood will be back for a second season on Food Network. Check for new episodes of Trisha’s Southern Kitchen this fall.

Grist: Ever wonder why your McDonald’s burger doesn’t look like the perfect one in those commercials?

Huffington Post: Holding the fridge door open is bad, but we all seem to do it. “To make snacking procrastination more “green,” Chinese designer Changhong has created the S.Home Refrigerator, a full-size fridge that becomes transparent as you approach it.”

On the Blogs: Twitter Smoothies and a Positive Message From Coca-Cola

by in Community, June 14th, 2012

breakfast to go smoothiesK Frantzis: What does a Twitter smoothie taste like? The data visualization experiment Tasty Tweets blends together smoothies based on fruit-specific tweets.

Creativity Online: There is a lot of controversy about soda lately, but this video by Coca-Cola is sure to make you smile. Using security camera footage, “Little acts of love, kindness, silliness and happiness” are pieced together to help you look at the world a bit differently.

Saveur: Top chefs share their kitchen tool fantasies, including a time machine and a hologram-projecting cookbook. What’s yours (laws of physics aside)?

The Kitchn: You may be heading to Starbucks for lunch soon. The coffee chain giant recently purchased Bay Area-based chain La Boulange Bakery and will be introducing the French bakery sandwiches to its menu.

MSNBC: Get more sleep, make healthier choices: Why being sleep deprived makes us reach for doughnuts.

On the Blogs: Rachael’s New Cookbook, Orange Wine and the Next Greek Yogurt

by in Community, June 7th, 2012

rachael rayPublishers Weekly: Rachael Ray just released her latest cookbook, The Book of Burger (coming soon to Food Network Store). The “smart book” features QR codes that provide readers additional cooking information when scanned.

TIME: Mickey Mouse ditches junk-food. The Walt Disney Co. is the first major media company to ban junk food advertisements in an effort to diminish sugary temptations and improve kids’ eating habits. 

Associated Press: Schools rise above pink slime. The vast majority of National School Lunch Program states are refusing the product known as “lean finely textured beef,” and fast-food chains and supermarkets are following suit.

Food Republic: Will Greek yogurt soon be replaced? Hailing from Iceland, skyr has a similar tang, but is actually a “fresh skim-milk cheese, strained to a whipped custard consistency.”

Chicago Sun-Times: Do you prefer your red or white? Or how about orange? Also known as “freaky whites,” orange wines are now trending.

On the Blogs: Pork Olympics, The First Lady’s Gardening Tips and Chia Seeds

by in Community, May 31st, 2012

pork ribsHuffington Post: Cochon 555, the Olympics of pork, may not be a part of the 2012 London Olympic Games, but the competition is high and its mission is worthy.

The Washington Post: Michelle Obama just released her first book, American Grown: The Story of the White House Kitchen Garden and Gardens Across America. In it, you’ll find support for her fight against childhood obesity, as well as gardening advice and recipes developed by White House chefs.

NY Times: Zagat will become an integral part of Google Plus Local, which debuted Wednesday.

Bohemian.com: Chia seeds are the newest and greatest superfood — they amp up nutrition and add a chewy texture.

Mashable: Can’t go a meal without snapping a quick pic? These tips will help you capture the most mouthwatering and impressive shots.

Grilling Q&A With Food Network Kitchens This Saturday on Facebook

by in Community, May 31st, 2012

food network grilling facebook chat
Let’s face it: No matter how many times we take to the barbecue every season, we still find ourselves second-guessing the perfect temperature for hamburgers, wondering how to create those perfect grill marks on steak and looking for ways to reinvent classic macaroni and potato salads. Well, Food Network has the ultimate cheat sheet for you this summer season.

Experts from our very own Food Network Kitchens will come together to address these perennial grilling problems on Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.

From dry chicken to tips for cooking food over direct and indirect heat, our experts from Food Network Kitchen will be offering helpful solutions and delicious recipes to take you beyond Labor Day.

Do you have a question you need answered? Head to Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.

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