by Lauren Miyashiro in Community, May 24th, 2012
by Lauren Miyashiro in Community, May 17th, 2012
Huffington Post: Sick of people breaking into your ice cream stash? Keep your pint safe with Ben and Jerry’s Euphori Lock.
NPR: How does Vegas Strip Steak sound to you? Oklahoma State University has discovered a new steak and is in the process of patenting the hidden cut of meat.
Wall Street Journal: Men enjoy being in the kitchen, too. Men of Generation X are catching up to women in cooking household meals.
Cupcake Project: What would happen if you filled a sausage casing with cupcake batter and threw it on the grill? You’ve got a cupcakewurst.
Bon Appétit: Have you ever cooked with white asparagus? Chef Kurt Gutenbrunner believes it is “something like foie gras or caviar,” and offers his expertise for the precious vegetable.
by Lauren Miyashiro in Community, May 10th, 2012
The Salt: Is black pepper the secret ingredient to weight loss? A recent study claims yes, but actual benefits may be minimal.
Tree Hugger: There is one shark you don’t have to be afraid of in the water. Six-foot Florence is the world’s first vegetarian shark.
New York Times: Need incentive for improving your eating habits? A new invention promises cash rewards for healthy eating.
LA Weekly: The new scrapbook-esque children’s book, The Delicious Life of Julia Child, is a quirky and fun read for kids and adults.
Slate: Is there such a thing as the “best beer in the world?” Russian River Brewing Company’s Pliny the Younger has taken the title according to BeerAdvocate.com.
by Lauren Miyashiro in Community, May 3rd, 2012
Food Republic: Congratulations to Ted Allen for winning his second James Beard Award last weekend. The Chopped host talks about his inspiration from competition judges and reveals his favorite food pairings.
Washington Post: Nearing Julia Child’s 100th birthday, we remember how the beloved French Chef revolutionized home cooking, especially for women.
Travel + Leisure: Have a passion for burgers? See if your town made the cut for America’s Best Burger Cities 2012.
Slate: We all know kale is good for you, but how about an all-kale diet?
The Daily Meal: Girl Scout candy bars are real. Flavors include Thin Mint, Caramel and Coconut and Peanut Butter Créme.
by Lauren Miyashiro in Community, April 26th, 2012
Yahoo: Prices for dark meat rise with popularity. Pat LaFrieda of Food Network’s Meat Men says, “If you’re looking for what the next trend is . . . always ask the butcher what he takes home.”
World’s 50 Best Restaurants: Mark your map with 50 dream dining destinations. The 2012 prestigious list of the world’s top restaurants has been announced.
The Salt: Pizza Hut’s hamburger-stuffed pizza is just one of the many extreme gimmicks in the international fast food arena (remember the deep-fried McRib in Austria?) Is America losing its “monopoly on gluttony?”
Serious Eats: Have you tried the new Cookie Crumble Frappuccinos at Starbucks? Here’s one taste test opinion, but we want to know what you think!
Slate: Would you forgo weekday lunch at the computer for an hour on the dance floor? Lunchtime dance clubs are trending in Sweden and include an hour long DJ set and takeout.
by Sarah De Heer in Community, Events, April 25th, 2012
Eater: President Obama goes where Guy goes. The president signed his name next to Guy Fieri’s iconic stencil signature in a Colorado restaurant featured on Diners, Drive-Ins and Dives.
Eatocracy: Food is often the best part of traveling, but it’s less fun when dining alone. Invite For a Bite is a new site dedicated to helping women find culinary company.
MSNBC: How worried should you be about the recent case of mad cow disease in the U.S.? NBC’s chief science and medical correspondent addresses the concerns on many people’s minds.
Mashable: Have you heard of the gourmet goodies website Love with Food? For each box of treats delivered, the site sends an equivalent amount of money to a local food bank.
Chasing Delicious: Not sure of the difference between sautéing and pan-frying? That’s OK. This comprehensive guide breaks down the basics for you.
by Lauren Miyashiro in Community, April 19th, 2012
In honor of Mother’s Day, FN Dish is asking daddy bloggers to come together to celebrate a virtual Mother’s Day called The Communal Table, on Thursday, May 10, at noon EST.
Yes, our Communal Table events are usually open to everyone, but we wanted Mom to sit back today and watch as we aggregate recipes for a meal she’ll always remember. This is her big day, so we have to make sure we cover our ground for all possible meals: breakfast, lunch, dinner and dessert.
Whether you’re a dad, grandfather, uncle, cousin or brother, we want you to participate. On Thursday, May 10, we’ll be launching our first dad-only Communal Table on the blog. Whether you write for a popular food website or you’re the owner of a small food blog, help us spread the word and pull up a chair.
by Sarah De Heer in Community, In Season, April 18th, 2012
The New York Times: The pizza issue is a great source for tips and trends for everything pizza. Try some of Food Network’s favorite pizza recipes.
Bon Appétit: Some see the hundreds of food holidays as marketing ploys. So tell us: Are you in support of today as National Garlic Day?
Architectural Digest: Take a look at some of the world’s most visually stunning restaurants. Which one do you dream of dining at most?
Huffington Post: Why are Big Macs so popular? A recent study suggests that people associate larger portions of food with status.
TIME: Don’t underestimate the power of food. José Andrés and René Redzepi, two major food world players, made the cut for Time‘s list of the 100 Most Influential People in the World.
by FN Dish Editor in Community, Food Network Chef, April 13th, 2012
Let’s face it, spring cleaning isn’t the most exciting chore of the season, but it’s so gratifying after it’s all done. The same notion also applies to making over meals, especially when the produce starts to become so abundant. Our friends over at Yahoo! Shine have invited FN Dish readers to join their Supper Club. This month, they’re challenging readers to make weeknight dinners that are as fresh and bright as the season.
Don’t know where to begin? Food Network’s Spring Produce Guide is a good place to start. From asparagus to rhubarb, you can find tips and recipes for cooking up spring produce at its peak.
Spring Peas With Dates and Walnuts from Food Network Magazine (pictured above) is a market-fresh salad that calls for not one but three kinds of spring peas: English, sugar snap and snow peas.
by Lauren Miyashiro in Community, April 12th, 2012
Country music star Trisha Yearwood invites y’all into her Nashville kitchen starting tomorrow morning (10:30am/9:30c) on Food Network. She’ll cook up Southern favorites, share stories and keep her door open for family and friends.
Yesterday, Food Network Facebook, Twitter and Google+ fans got the chance to ask Trisha about her favorites, like Sunday meals, comfort foods and potluck pleasers.
@paint_it_golden on Twitter asked: What’s your favorite dish to cook on a regular basis?
TY: Basic stuff like spaghetti and black-bean lasagna.
@kongatoast on Twitter asked: What’s your favorite Sunday meal?
TY: Having roast beef, rice and gravy always reminds me of Sundays growing up.
Ann Garvin on Facebook asked: How do you plan out your weekly menu?
TY: Haha! I don’t. I have good intentions, but I never seem to plan ahead.
Gothamist: What’s new in the world of bacon? Burger King’s bacon sundaes, Lay’s BLT potato chips and the evolution of bacon and egg ice cream.
Eater: Take a break to watch SNL’s “Almost Pizza” parody commercial. “It’s very nearly pizza, but not quite. It’s Almost Pizza.”
The Kitchn: The most difficult dinner guest = gluten intolerant + allergic to nuts + vegan + allergic to eggs + lactose intolerant. Believe it or not, there are still some tasty options to feed them.
Bon Appétit: Artisanal bagels are making a comeback. Say goodbye to the puffy, oversized rounds.
Huffington Post: How is food faring in the job market? The restaurant industry has rebounded faster in job creation than the overall economy.