Gone are the days when sea salt seemed like an exotic pantry ingredient. These days salt comes in a variety of textures, tastes and colors. Food Network Magazine wants to know how many — and which — different types you keep in your kitchen. Answer below.
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In a world where calories didn’t matter and stomachaches didn’t exist, how many doughnuts do you think you could eat (and enjoy) in one sitting? Food Network Magazine’s editor in chief, Maile Carpenter, confidently said six, but specified they had to be plain glazed doughnuts so that she would not get sick of them. Think that’s impressive? The magazine’s executive editor, Rory Evans, raised the bar to 13.
Food Network Magazine wants to know your doughnut max. Answer in the poll below to provide important doughnut research for an upcoming issue.
Whether you’re a hopeless romantic or just appreciate an excuse to eat chocolate, Food Network Magazine wants to know how you celebrate Valentine’s Day. Vote in the survey below to share your opinions and help provide research for an upcoming issue. Even if you don’t like the day (there’s a question about that too!), we know you have some things to say.
Food Network Magazine needs your help for the December issue. It’s never too early to start daydreaming about the holidays. And channeling your holiday cheer prematurely might even make you feel better on a hot and sticky late-summer day.
The editors want to know which side you’re on for traditional holiday drinks. Vote in the poll below and tell FN Dish whether you prefer to sip hot cocoa or eggnog.
Christmas is still far away — 108 days away, in fact. But the holiday spirit comes (way) early to the Food Network Magazine office, where the staff is hard at work on the December issue.
Vote in the polls below to help provide valuable insight on the sweetest part of December: cookies. While you may not be ready to think about holiday roasts yet, there’s never a bad time to think about cookies, even if they’re reindeer-shaped and decked out in festive royal icing.
It’s only mid-July, but Food Network Magazine editors are already hard at work on the Thanksgiving issue. So while you’re searching for potato salad recipes and ideas for no-bake dessert to bring to the next cookout, their minds are on turkey and pumpkin pie. Help them with their research and vote in the following Thanksgiving shortcuts poll.
From boxed mashed potatoes to canned cranberries, Food Network Magazine wants to know how you cut corners for the big feast. Answer the questions below, then see how your Thanksgiving dinner compares with others in the upcoming November issue.
Behold the apple fritter: deep-fried dough laced with cinnamon-sugar and fresh apples. These fritters might not be the most photogenic of desserts but they draw loyal customers to the bakeries and donut shops that make them best, teaching us all not judge a dessert by its cracks and crevices. (The more nooks and crannies there are, the more it can soak up the glaze.)
Food Network Magazine wants to know which fritter you think is the most cosmetically challenged (aka ugly). Vote in our ugly beauty contest, then look for the winner in an upcoming issue of the magazine. Images of each of the contestants are below.
Just in time for Monday’s Memorial Day holiday, the cast of The Kitchen came together to throw the ultimate backyard barbecue on this morning’s all-new episode. Complete with a boozy Long Island iced tea, the co-hosts’ menu boasted classic and creative picks alike, but at the forefront of their cookout were their recipes for two meaty favorites: a juicy burger and saucy ribs. While both are traditional barbecue selects, Katie Lee’s burger and Jeff Mauro’s spare ribs featured next-level elements — a buttermilk-herb dressing for the burgers and a Chinese-inspired glaze for the ribs — that transformed the meats into impressive presentations with satisfying results.
FN Dish wants to know, as you consider your ultimate cookbook plate, both at your Memorial Day gathering and at summer soirees all season long, which of these tried-and-true selects is your favorite? Are you a fan of the beefy goodness that only a cheese-covered patty, piled high with toppings galore, can offer, or do you prefer the tender succulence of hearty ribs? Cast your vote in the poll below to share your preference.
It seems like we’re just finally saying goodbye to winter vegetables (we’ll miss you, Brussels sprouts!) and loading our baskets with asparagus, artichokes and peas. Not too far off: cherries, berries, zucchini and, perhaps most important, corn.
Slathered with butter and sprinkled with salt, corn on the cob is the ultimate side dish for a backyard BBQ. Many people agree that the boiling method is best but may disagree about how long you need to boil corn. Vote in the poll below to help with Food Network Magazine’s research for an upcoming issue.
Much like spices, herbs are easy ways to add bold punches of flavor to dishes without much effort. While dried herbs can handle the long cooking times of slow-simmering sauces, like marinara or cacciatore, fresh herbs are delicate, so it’s often best to hold those until just before serving; otherwise they may darken in color. On this morning’s brand-new episode of The Kitchen, the cast took advantage of the warmer springtime weather to shed a light on what it takes to grow fresh herbs at home in a simple-to-maintain kitchen garden. When it comes to fragrant picks like parsley and cilantro, Jeff Mauro puts those beauties to work in a chimichurri, which he uses to dress up a classic hanger steak.
FN Dish wants to know — whether you prefer fresh herbs grown at home or just pick up jars of the dried stuff from the supermarket — which variety of herb is your all-time favorite. Do you prefer the citrus-based scent of thyme or the woodsy smell of rosemary? Are you a fan of the floral flavors of fresh lavender, or is basil your best bet? Cast your vote in the poll below.