by Guest Blogger in News, December 23rd, 2016
by Amy Reiter in News, December 22nd, 2016
By Lauren Haslett
If you were hoping for a little Hanukkah magic this holiday season, you probably won’t be surprised to learn that one of the world’s biggest fast-food giants is a brand that’s trying to make some. According to Consumerist, Burger King Israel is attempting to take a trendy, once hard-to-find food item and take it main stream at its locations in that country – BK Israel will sell doughnut burgers this December 25-January 1.
by Food Network Kitchen in News, December 21st, 2016
Scented candles that smell like vanilla or rose petals, pine needles or apple pie, lavender or luxury perfumes are for chumps. A candle that releases the aroma of fried chicken? That’s a candle a fried-food lover can really warm up to. And now, thanks to the chicken-centric KFC powers that be, it is, yes, a thing that exists.
KFC New Zealand recently offered up a limited-edition KFC Scented Candle (complete with Colonel Sanders’ smiling face on it) on Instagram as a reward to lucky contest winners. To enter, KFC Scented Candle cravers had to share ideas for KFC merchandise by commenting on KFCNZ’s Instagram account.
by Amy Reiter in News, December 20th, 2016
Merriam-Webster may have just selected “surreal” as the 2016 word of the year, but the forward-thinking Food Network Kitchen team says the key word for the culinary world in 2017 – the taste of the year to come – is “surprise.”
“Whether it’s hidden flavors or textures, jolting temperature shifts or cultural crossovers, surprise is poised to be the flavor of the moment. This plays to our sense of adventure and toys with our expectations,” the team writes in its 2017 food-trend forecast. “It charts a new direction in novelty: a move beyond the mash-up to something both more subtle and exciting. Surprise plays it close to the vest, offering one thing to the eye or the mind, and another to the palate.”
“Surprise” could mean a collection of candies hidden inside a piñata-like cake and other “inventive fillings,” or it could mean taking something you’d expect to be sweet and making it savory (or vice versa), such as “savory funnel cakes” or “fish sauce caramel.” It could be combining the tastes of different cultures in unexpected ways (tofu Caprese!) or unusual mass-market efforts like Green Giant’s “cauliflower rice.”
Here are some other food trends the Food Network Kitchen prognosticators foresee in 2017 (and just for snicks, here are last year’s predictions): Read more
by Amy Reiter in News, December 19th, 2016
Putting your feet into a couple of fried eggs with a side of crispy bacon in the morning doesn’t sound as good as eating those things — at least at first. But a new pair of breakfast-inspired sneakers may just change our minds about that.
by Amy Reiter in Drinks, News, December 16th, 2016
One hundred and twenty-one scoops of yummy ice cream piled on a cone and ready for gleeful consumption may seem like a gelato lover’s unrealizable fantasy. But thanks to the fast scooping, artful packing and impressive balancing skills of an Italian man named Dimitri Panciera, that dream is now a reality. A Guinness World Record-setting reality, that is.
by Amy Reiter in News, December 15th, 2016
What’s amaro? No, it’s not what you get when the moon hits your eye like a big pizza pie. That’s amore. (Thanks, Dean!)
That bitter liqueur your old-school Italian relatives used to drink after a big meal? Yes, friends, that is amaro — and NPR’s All Things Considered reports that it’s getting an “American revival.”
by Amy Reiter in News, December 14th, 2016
Anyone who has ever heedlessly heated up last night’s leftover broccoli or tuna casserole in the office microwave knows the shame of the smelly office lunch. Ew! Why, oh, why do so many high-rise office windows not open?
Your co-workers may never forgive or forget, bringing it up at meetings for many months to come and bestowing unflattering nicknames on you. So do you have to resign yourself to a daily greeting of “Hey there, stinky!”? Or is it time to fire up the ol’ resume and dodge the bad rap by getting out of Dodge?
Nothing so drastic may be necessary, as it happens. Because now, armed with info, you can take precautions.
by Maria Russo in News, December 9th, 2016
Vegetarians have their dating services — apparently lots of them — but what about a dating service for the poor, neglected meat lovers of the world?
Turns out, there is one — or at least there’s the tongue-in-cheek promise of one in Australia. The meat-delivery service Carnivore Club, which serves carnivores in the United States, Canada, the United Kingdom and the European Union, marked its launch into the land Down Under with a video ad touting an online dating service called, cleverly, Meat Your Match.
by Amy Reiter in Drinks, News, December 8th, 2016
Following several weeks of raging wildfires that cost 14 lives and ravaged the area of Sevier County, Tennessee, and the surrounding Great Smoky Mountains, the town of Gatlinburg reopened its businesses this morning. But the devastating effects of the tragedy will be felt throughout the state for weeks and months to come.
Tennessee holds a special place in the hearts of us here at Food Network. Our parent company, Scripps Networks Interactive, calls Knoxville home, as does the team at Great American Country, which is also owned by Scripps Networks Interactive. Dolly Parton, too, is a Tennessee native with strong ties to the Great Smoky Mountains, and on Tuesday, Dec. 13, GAC will team up with her to host the Smoky Mountains Rise Telethon, which will air on GAC at 8 p.m. EST, to benefit the ongoing wildfire relief efforts.
There’s nothing like sipping a glass of red wine at a gathering of friends on a winter night. It’s truly a lovely feeling. But that headache you get afterward? Not lovely at all.
Why do you always seem to get a red wine headache, especially when the person next to you has no issue at all? And what can you do to keep those headaches at bay?