In Kitchen Casino, premiering Monday, April 7 at 9|8c, four chefs must not only know how to cook, but also how to play the game. The set of the show features a slot machine, poker table and oversized roulette wheel on which the chefs cook. From a platform above the competition space, two judges watch the chefs play the casino-themed games, doled out by host Bill Rancic. The set truly feels like a casino right out of Las Vegas in the ’60s. Get an exclusive tour below, and watch the premiere this coming Monday.
“I want to feel really good after I eat,” Frank Stitt says. “I have always tried to work in a way to concentrate flavor without adding lots of extra fat. I’ve always used vegetables — our Southern vegetables of the seas...
Notice something different on Food Network this morning? Today, Food Network and Cooking Channel are participating in the Autism Speaks: Light It Up Blue campaign, an annual global initiative that raises awareness about the growing public health concern that is autism. That means we’re taking our logos you see on television and turning them blue for a day.
Autism Awareness Day has partners in 100 cities across North America and 40 countries around the world — and they’ll all turn iconic landmarks blue for the day (like New York City’s Empire State Building), as well as colleges, hotels, sporting venues, museums and bridges.
Food Network invites you to Light It Up Blue today: find out how here.
Sometimes looking through the fridge or pantry for last-minute dinner ideas can be daunting — almost like looking into a Chopped basket. Never again let the question, What’s for dinner? stump you. Here’s introducing The Chopped Cookbook, which features secrets for combining pantry staples to make exciting meals. Just as each basket on Chopped has many tasty possibilities, so too do the contents of your refrigerator. The creative forces in Food Network Kitchen have come up with more than 180 recipes to show readers and fans how to spin their favorite ingredients. From salad dressings and pan sauces to our market baskets that can go in many tasty directions to ideas for reinventing pasta dinners, mealtime victory is in sight for every night of the week.
To celebrate the launch of the cookbook, FoodNetwork.com is giving fans a sneak peek of the book by previewing a selection of the recipes. Click through the gallery here to get the recipes now.
You can buy a copy of The Chopped Cookbook here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of The Chopped Cookbook, and all you have to do to enter to win one is leave a comment below telling us your favorite recipe featured in The Chopped Cookbook preview (find them all here). You must include the recipe URL in your comment to be entered to win.
When you clean out your fridge or pantry, some things obviously need to go. That old cheese that’s sprouted a greenish-black tuft of hair? That ancient container of broccoli that smells like something you’d rather not describe — or ever smell again? Those clearly belong in the garbage can — outside — several yards away.
But what about the foods that look and smell fine, but have “sell-by,” “use-by,” “best-by,” “best-before” or “enjoy-by” dates that have come and gone? You should probably pitch those, too, right?
Not so fast. While most of us probably treat the dates on our food packaging as gospel, they are, it turns out, highly unreliable indicators of freshness. “Basically made up,” Smithsonian Magazine says. “Unclear” and “useless,” the Washington Post sniffs. “Inconsistent and confusing,” Climate Progress notes.
In a report released in September 2013 by the Harvard Food Law and Policy Clinic and the Natural Resources Defense Council, “The Dating Game: How Confusing Food Date Labels Lead to Food Waste in America,” the authors point out that dates on food labels that purport to tell us whether its contents are fresh, or — uh — not so fresh, are “surprisingly under-regulated.”
When cold cereal and buttered toast just aren’t cutting it for breakfast anymore, reach for a comforting morning treat: freshly baked blueberry muffins. The beauty of muffins is that just one baking session yields several days’ worth of breakfasts — or any-time snacks — and they’re endlessly pleasing to both kids and grownups alike. Check out Food Network’s top-five easy-to-make blueberry muffin recipes below to find a mix of classic and dressed-up takes on this timeless pick from Ina, Giada, Alton and more Food Network chefs.
5. Blueberry Coffee Cake Muffins — Ready to eat in less than 40 minutes, Ina’s light, fluffy muffins are made with tangy sour cream, which she says “makes [them] really moist.”
4. Blueberry Lemon Muffins — Fresh lemon zest adds a refreshing flavor and bright scent to these fuss-free beauties, best topped with sugar before baking.
When I was growing up, my mom always kept a stash of stale bread destined to become breadcrumbs. It’s a thrifty way to make use of leftovers, and also not waste any of your grocery budgets. I always mean to do this, but the truth is I get impatient. To make breadcrumbs, the bread must be rid of all moisture. Depending on the temperature in your house, this could take weeks of waiting. You could speed the process up by baking the bread at a low temperature, essentially dehydrating it. Once I get to the point of turning on the oven, though, I want a bigger payoff.
What starts as a journey for homemade breadcrumbs eventually turns into croutons or crisps, like the recipe for these savory, cracker-like ones below. They’re perfect for topping with some creamy ricotta cheese and a drizzle of honey, and they also lend some oomph to a charcuterie platter. If I manage to have any left, I give them a whirl in the food processor for seasoned homemade breadcrumbs, which brings my cooking endeavor full circle.
Have you noticed the recent proliferation of neon-colored drinks and teas popping up at local juice bars and health food stores? These tonics get their hue from turmeric and are often combined with citrus juice and something sweet to tame the spice....
Seven weeks ago, 14 recruits entered Boot Camp calling themselves the worst cooks in America. Having been nominated by family and friends, they entered the competition to learn skills and techniques in hopes of winning the competition and $25,000 to make their dreams come true. In the end the one recruit who lasted the longest, showed the most improvement and cooked a final meal that greatly impressed a panel of culinary experts would win. The winner of Worst Cooks in America leaves with more than just prize money: He or she leaves with a set of skills that will last a lifetime. No longer a worst cook, this individual can now be referred to as the best of the worst.
FN Dish has the exclusive interview with the winner.
On Worst Cooks in America, 14 recruits came into Boot camp on day one of the competition. But after seven weeks, only one recruit could walk away with the win and the $25,000 in prize money. That meant that the other remaining recruit would walk away with nothing but the knowledge and skill he or she picked up during the challenges. But by no means is that runner-up a loser, transforming from one of the worst cooks to one of the best and ultimately making it to the finale — these are accomplishments to be proud of. The runner-up of Season 5 leaves the competition with a head held high.
FN Dish has the exclusive interview with the Season 5 runner-up.