by Maria Russo in How-to, Recipes, Shows, January 14th, 2017
by Kristina Bornholtz in Behind the Scenes, How-to, December 28th, 2016
If you’ve ever enjoyed a plate of eggs Benedict for brunch, you know the rich decadence of poached eggs. To poach something is to cook it in liquid, and those poached eggs nestled atop a bed of Canadian ham and an English muffin bottom were gently simmered in hot water. Though poaching an egg requires a bit more finesse than does, say, scrambling one, the process is simple nonetheless — as is the technique of poaching just about anything else. On this morning’s all-new episode of The Kitchen, the co-hosts shared tips for poaching eggs, plus salmon and pear. Read on below to get the recipes.
How to Make Poached Eggs
Let’s start with breakfast so you can make your own eggs Benedict. In addition to the eggs, you’ll need just one ingredient: vinegar, which helps to keep the whites intact and surrounding the yolks, instead of running in the water. It’s a good idea to crack the eggs into bowls before dropping them in the vinegar-laced water; in case the yolks break, you’ll be able to rescue them beforehand.
by Eric Kim in Holidays, How-to, December 13th, 2016
Dear readers, this is my confession. I may work in food, but for my entire life, I have been holding my knife incorrectly. And using the wrong knives. And generally making life more difficult for myself than it needed to be.
Finally, I decided to do something about it.
For the last four years of my life, I was a college student, settling for cutting everything in my house with a haphazard set of serrated and paring knives. Everything worked, but just barely. I was too busy focusing on my classes to focus on technique or true expediency.
But now I have graduated and have a little more dignity than a bowl full of misshapen veggies — and the constant fear that I might slice my finger off with a steak knife as I slice through a slippery mango. And I have a whole slew of foodie co-workers to impress. So, what does any post-grad with a plan do?
Go back to school, of course.
by T.K. Brady in How-to, October 25th, 2016
There’s the coconut-based macaroon, wet and miserably dense. And then there’s the ambrosial French macaron — lighter, more ethereal and only a little harder to pronounce (mah-kah-ROHN).
The cupcake craze may have come and gone, but macarons will always have, for me, a timeless mysticism about them. Maybe it’s their aromatic chewiness or their richly scented history as descendants of the medieval Arab world (think pistachios, almond pastries and rose water).
One thing’s for certain: The perfect macaron can be impossible to find.
by Lauren Piro in How-to, October 20th, 2016
Halloween is just around the corner. If you’re still brainstorming a kid-friendly costume, look no further than your kitchen for inspiration! These costumes are all made out of balloons and clothing your kid already owns. Read on for step-by-step instructions on how to make them. Read more
by Lauren Piro in How-to, September 14th, 2016
When you’re scooping out a pumpkin to make a jack-o’-lantern for Halloween, fight the urge to toss the seeds in the trash. We know — they come out covered in orange goop. But you’d be surprised how quickly they turn into a crunchy, roasty snack, with just a little extra effort. We’ve outlined how to save and roast pumpkin seeds here, but here’s the short version: Clean them in a colander to remove the pulp, spread them on parchment to air-dry, and then toss them in your favorite flavorings and roast at 425 degrees F for about 10 minutes. That’s it!
They’re delicious simply sprinkled with salt (that’s what we did above), but they’re also the perfect blank canvas for many spice and seasoning combos. Try tossing your seeds in these mixes.
by Food Network Kitchen in How-to, Shows, August 31st, 2016
The thing about a kitchen is that no matter how diligent you are about keeping it clean, no amount of counter-wiping, dish-washing, or leftovers-eating is ever going to combat the inevitable clutter. Kitchens come with stuff — which is probably why you have a Pinterest board full of pantry organizing ideas, all promising a neater, more efficient space (plus, they’re just really cool to look at). We asked four bloggers with fabulous pantries how they keep things tidy, and we suggest you steal all of their genius ideas.
by Melissa d'Arabian in Food Network Chef, How-to, Recipes, August 25th, 2016
By Angela Carlos
This week on Chopped Teen Tournament, we saw four young cooks compete for the chance to move on to the grand finale. You could feel the pressure rising as they used their experiences, both inside and outside the kitchen, to inspire their dishes. In Round 1, it wasn’t immediately clear what the teenage cooks were going to come up with using saucisson en croute (a fancy pig in a blanket), quinoa, white harissa and seaweed salad, but they figured it out, and Lyanna and Thomas even received a special nod from the judges for their restaurant-quality plating styles.
Quinoa has become increasingly popular over the last few years, but that doesn’t mean it’s the easiest food to cook. As we saw, not all of the competitors were able to cook their quinoa to the judges’ satisfaction. Like rice, quinoa requires some know-how if you want to achieve that tender, fluffy (not mushy) texture.
Here’s how to cook quinoa
by Food Network Kitchen in How-to, Shows, August 10th, 2016
Fall is almost here, and the time for braises, roasts and slow-cooker stews is just around the corner. One of my favorite secret weapons for adding flavor and depth with nary an extra calorie is preserved lemon. Preserved lemon, or “lemon confit,” is essentially a pickled lemon that gets chopped up and used as a condiment. The flavor is intensely lemony, bordering on sweet, and it’s more briny than citrus-acidic. You’ll see preserved lemon in many North African recipes, and once you try them, you’ll find a hundred ways to add them into your cooking.
by Leah Brickley in How-to, Shows, May 18th, 2016
By Angela Carlos
This week on Guy’s Grocery Games, things got cheesy while the chefs competed for the chance to shop for $20,000 in Guy Fieri’s Flavortown Market. In each of the three games, cheese was the focus. The chefs demonstrated their expertise in working with this ingredient by incorporating triple-cream cheese into ice cream bases and using shredded Gouda for a crunchy frico. In the first game, the chefs added everything from pungent blue cheese to classic cheddar into ooey-gooey comfort food dishes.
Not surprisingly, more than one contestant chose to go the macaroni-and-cheese route in Game 1. Here in Food Network Kitchen, we took note of their triumphs and shortcomings in attempting to produce the ultimate macaroni and cheese for the judges. With some tips from the show, as well as a few of our own, we’ve put together a checklist for making the ideal bowl of rich, molten cheese with macaroni.
The appetizer mystery basket on the week’s episode of Chopped Junior was truly challenging. What were our young contestants supposed to make with arctic char, cotton candy, dandelion greens and tiny ice cream bites? But, as always, our pint-sized chefs were super-clever. To balance the sweetness of the cotton candy and ice cream with the bitterness of the dandelion greens, almost all of them made a sweet-and-sour dressing or sauce to toss the greens in. But what did remain a challenge was cooking the arctic char — a fish that looks like salmon but is actually related to trout. It has a milder and cleaner flavor and is more delicate than salmon but is still high in heart-healthy Omega-3 fatty acids. We saw most of our contestants’ fish fillets fall apart right in the pan, with soggy skin. Because arctic char is expensive, you definitely want to cook it properly.
Here are a few tips from Food Network Kitchen.