by Jamie Lisanti, August 6th, 2014
by Sarah De Heer, August 3rd, 2014
Ever wish you could have your cake and drink it too? This Mojito Pie attempts to grant that wish. Start off with a traditional mojito-making method by muddling fresh mint leaves and lime juice together to release all of the flavors. (Pro tip: Make some extra for an actual mojito to drink while you work.) As you sip your icy cocktail and dream of island beaches, mix together the custard, which is similar to a key lime pie base, plus a splash of rum. For the finishing touch, add decorative garnishes of whipped cream, lime zest and mint leaves. Cheers to that!
by Jamie Lisanti, July 30th, 2014
Click play on the video above
to find out why Alton voted the way he did. (Spoiler alert: The latest finalist sent home is revealed in the video.)
by Kerri-Ann Jennings, M.S., R.D., July 30th, 2014
Few can resist the appeal of a luscious, hulking slice of cheesecake. But it can seem daunting in summer heat. Luckily, you can join today’s celebration of National Cheesecake Day with a creamy confection that also combines the flavors of summer by the campfire: S’mores Cheesecake. Graham crackers are key in both sweet treats, and this dessert takes cues from traditional cheesecake with a simple butter-and-graham-cracker-crumb crust that extends just barely up the sides of the cake. But where it really channels the ooey-gooey, richness of s’mores is in the filling. Made with cream cheese, sour cream, sugar, special dark cocoa and hot fudge, the cheesecake’s core has an intense chocolate flavor and a melty texture. With marshmallows baked inside and blanketed on the top, the finished cheesecake has a fire-toasted look and a thick, creamy center.
by Lawrence Bonk, July 30th, 2014
While you can usually find stone fruits at the grocery store year-round, they don't compare to the plump, in-season local beauties that arrive in late summer. These sweet, juicy peaches, nectarines, plums, apricots and cherries have ideal flavor and ...
by Sarah De Heer, July 29th, 2014
It’s no secret that supermarkets waste a whole lot of food in their day to day operations. When dealing with that sheer volume of food, how could they not? Still, grocery stores are beginning to realize this is a problem and have come up with some novel solutions. Here is another one, brought to you by UK supermarket Sainsbury’s.
The popular chain has teamed up with waste management company Biffa to power their supermarkets using the food waste that would otherwise just head to the trash. The food waste, thanks to Biffa, is transformed into biogas and then that gas is used to power the stores. The process has been a success and, as of this writing, the company no longer sends any waste to landfill.
They are the first business to go all in on biogas for their power consumption needs and, hopefully, this is a trend that continues to catch on.
by Justin Warner, July 28th, 2014
Rachael Ray hosted the final five, as well as Alton, Bobby and Giada, on her talk show during last week’s episode, and tasked the finalists with helping to solve a common problem: dinnertime struggles. After several successes (and also several failures), Star Talk wanted to catch up with the host herself to find out her thoughts on the show.
Star Talk: Rachael, what are your final thoughts on how the final five performed in this episode?
Rachael Ray: I think overall they did really well. I think some of them were a little more comfortable than others, but you know, it’s a really tough thing to try to master working in front of a camera and a live studio audience and having the family that you’re cooking for literally at the counter. So it was sort of a triple threat. I thought once they each got into it, even those that weren’t as comfortable found their rhythm eventually.
by Alton Brown, July 27th, 2014
Time flies when you are watching hoping-to-become celebrity chefs duke it out on camera. Two months ago, we were introduced to 12 hopefuls, and one by one, the mentors have crushed the dreams of all but five of them. Now in New York City, the competitors are given a heaping helping of “It’s Getting Real,” which is one of my favorite buffet-style dishes.
They stop by Food Network HQ, which Sarah says feels “like Christmas morning.” I still get that feeling when I stop in. This reminds me, I have a mood ring that belongs to one of Susie Fogelson’s kids’, and I need to give it back.
If the competitors had mood rings, the rings would turn black the second it’s revealed that the gang will be doing a live field story in Chelsea Market. It sounds simple. The gang will head to a vendor downstairs. There they will find a summer staple (think ribs, lobsters, ice cream, yogurt-based dips and corn) and report to the Mentors back upstairs.
by Sarah De Heer, July 23rd, 2014
Every week, Alton Brown
is joining the Star Talk roster to talk about the most-recent elimination and the thoughts behind each difficult decision from the judges’ perspective.
Click play on the video above to find out why Alton voted the way he did. (Spoiler alert: The latest finalist sent home is revealed in the video.)
by Justin Warner, July 21st, 2014
If you’ve seen an episode of Star Salvation
, you probably know that it takes much more time to actually film one episode than the 10 to 13 minutes that is shown on FoodNetwork.com. So what happens to all that lost footage?
Click play on the video above to watch the hilarious cuts that didn’t make it on the Web series.
Last week, Luca returned from Star Salvation, and Chris couldn’t prove himself as the culinary elevator. Emma showed her silver tongue describing her food, and Lenny was deemed “the man to beat.” As the competition rages on in Las Vegas, we see a poker-faced dealer flanked by Giada an Alton.
The gang is dealt a single card with the name of a world-class Vegas Eatery. Little do they know, each contestant will use his or her edible experience to craft a course in a team-based tasting menu, to be presented at Guy Savoy. Alton reminds the gang that the food is just a part of a world-class dining experience — ambiance, showmanship and presentation are crucial as well. Bob and Susie will be back, joined by Penn Jillette, who will hopefully make terribly good fun of the soon-to-happen disasters.