by Amy Reiter in News, April 23rd, 2015
by Guest Blogger in News, April 22nd, 2015
What is it about someone using tiny utensils to cook tiny meals with tiny ingredients in a tiny kitchen that so wins our hearts?
Watching the guy in this video (whose hands are not tiny) dice a diminutive onion with a diminutive knife induces a decidedly non-diminutive smile; listening to the mini burgers sizzle and snap in their tiny cast-iron pan may cast a happy glow over your day.
by Amy Reiter in Drinks, News, April 21st, 2015
By Aaron Hutcherson
We as a team couldn’t be happier that we’ve taken steps toward making the Food Network Kitchen more eco-friendly! Last week, we welcomed Haven Fricano from EcoLogic Solutions, who announced, along with sous chef Miriam Garron, that we were ditching most of our old cleaning agents in favor of EcoLogic’s all-natural products made of ingredients such as corn, salt, citrus, sugar cane and aloe. The decision was made after a months-long search process to find products that would be better for the health of both our employees and the environment. We’ve been making small changes for the last few years — most recently switching to more energy-efficient light bulbs in our pantry and using rubber mats in lieu of disposable paper towels to keep our cutting boards from sliding around — but this is a big change for us.
Not only are the new cleaning agents themselves better for the environment, but some also cut down on plastic waste, since they’re diluted onsite and placed in refillable bottles. The majority of typical store-bought spray cleaners are mostly composed of water, so you’re paying for water and also wasting fuel having that water shipped around the country. A 1-gallon bottle of EcoLogic’s concentrated degreaser replaces more than 2,000 standard 32-ounce spray bottles — that’s a whole lot of saved plastic and water we’re not shipping around! EcoLogic’s offices and production facilities are also headquartered in New York City, so it’s a short commute to us, meaning much less fuel used for transportation.
by Amy Reiter in Drinks, News, April 19th, 2015
We can all look forward to getting our fizz on this summer, sipping artisanal sparkling teas — refreshing blacks, cool greens — according to Eater. Upscale coffee shops are increasingly serving them in bottles and on tap, kind of like a “daytime beer,” writer Liz Clayton reports.
In fact, it’s the hoppy quality of beer that has, in many cases, inspired the high-end sparkling tea trend. (Note, too, that Lipton is also now trying to take sparkling tea to the masses.)
by Amy Reiter in News, April 17th, 2015
It’s just about outdoor-barbecue season. Time to stock up on charcoal for your grill. And while you’re at it, you may want to get some extra briquettes for cocktail hour. Wait, what?
Yes, friends. Charcoal — black, bitter and smoky — is apparently the new “it” cocktail ingredient. And it’s not just a matter of look and taste.
by Amy Reiter in News, April 15th, 2015
If cocktails are delicious and fizzy drinks are delicious, then it stands to reason that fizzy cocktails are delicious. That may be the thinking behind the recent enthusiasm for carbonated cocktails and a new wave in home carbonation systems that render effervescent any beverage, including those of the alcoholic variety.
Perlage offers a superfancy (and pricey) professional cocktail bottling system, targeted at the hospitality industry, and a less expensive system and kit for consumers to use in the home. And now SodaStream is introducing a version of its popular seltzer maker designed to “carbonate any and all liquids, from pure fruit juices to alcoholic beverages.” (Apparently people have been employing their soda makers for this off-label use for a while now anyway.)
by Amy Reiter in News, April 14th, 2015
Ramen burger, shmamen burger. The Carving Board, a Southern California sandwich place with locations in Tarzana, Hollywood and West Los Angeles, has just put an Italian-comfort-food twist on the trendy noodle-bun-with-meat-in-the-middle hand-held meal.
Ladies and gents, feast your eyes on (if geography doesn’t allow you to treat your taste buds to) the Spaghetti and Meatballwich.
by Amy Reiter in News, April 12th, 2015
Anyone who has ever been frustrated by family and friends focusing on their phones — or tablets or the TV — at dinnertime will be fascinated to hear about a device co-masterminded by an Australian pasta-sauce brand and its ad agency, Clemenger BBDO Sydney: The Dolmio Pepper Hacker, a fully functioning pepper grinder with a twist.
When you turn the top of the mill to season your meal, the grinder sneakily shuts down all Wi-Fi-connected and other electronic devices to which it has been linked via an automated switch for half an hour — just long enough to enjoy a pleasant family meal.
by FN Dish Editor in News, April 9th, 2015
If you’ve ever bitten into an oyster and discovered a pearl, you probably felt pretty lucky (once you got past the initial tooth-jarring alarm). But a diner at a restaurant in Franklin, Tenn., got lucky 51 times over with a single oyster.
Toni Elliott – a big oyster fan — was enjoying her lunch order of fried oysters a couple of weeks ago at Puckett’s Boat House when she discovered one, then two … and ultimately 51 tiny, shiny pearls in the final oyster on her plate.
by Amy Reiter in News, April 7th, 2015
Fresh off the heels of the announcement that Food Network and Cooking Channel earned a whopping 11 Daytime Emmy nominations, and that our chefs and shows have received prestigious James Beard Foundation Award nominations, there’s news that brings even more reason to celebrate. Once again, The Webby Awards has recognized Scripps Networks’ apps and digital series, this year with nine nominations and honoree designations.
Committed to “honoring the best of the Internet,” The Webby Awards celebrates the best websites, online film and video, and mobile sites and apps, and more. This year, the Food Network In the Kitchen app earned a nomination in the Mobile Sites & Apps: Lifestyle category for tablets, while FoodNetwork.com is an honoree in the Websites / Television category and Food.com is among the honorees for Mobile Sites & Apps: Food and Drink category.
Most of us probably don’t like to think of ourselves as falling into any specific stereotypes, including gender-based ones, but it appears that, when it comes to what we order in restaurants, we often do.
Men go for the meat. Women like their vegetables. Those gender-based taste preferences, while somewhat oversimplified, aren’t only the stuff of cliche, the Wall Street Journal reports. Rather, they frequently hold true.
“Many chefs say it is remarkable how many diners continue to order largely along gender-based lines,” Alina Dizik writes in the Journal. “Restaurants and menu consultants say it pays to balance gender preferences, both when designing individual dishes and when planning the overall menu.”