What You Won’t See on TV: Behind the Scenes of All-Star Halloween Spectacular

by in Shows, October 3rd, 2016

All-Star Halloween SpectacularThis Halloween, five of your favorite stars from Food Network, HGTV and Travel Channel are coming together for the first time ever — and it’s not to go trick-or-treating. On All-Star Halloween Spectacular, airing Saturday, Oct. 8 at 8|7c, they’ll face off in teams — Drew Scott and Tia Mowry versus Jonathan Scott and Duff Goldman, with Adam Richman and Egypt Sherrod on hand as well — in an extravaganza of building, cake baking and downright scary-good times as they create life-size haunted houses right in the heart of Sin City. They’ll be working against the clock to not only wow with a ghoulish display fit for fright night, but also sweet-tooth-satisfying confections worthy of the competition.

We joined the crew in Las Vegas to watch some of the creations come together behind the scenes and to catch up with the crew. Click here and here to watch two Food Network Facebook Live videos of cakes in progress, then check out more Facebook Live videos from HGTV here and here to see Drew and Jonathan on set — with some tricks and treats of their own.

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Sandra Lee Takes Over Food Network’s Snapchat Discover

by in Food Network Chef, Shows, October 3rd, 2016

Get your orange and black oven mitts out. Semi-Homemade Cooking queen Sandra Lee is taking over Food Network’s Snapchat Discover channel. In the spirit of our Halloween Baking Championship (premiering tonight at 9/10c), Sandra is sharing her breadth of Halloween baking knowledge for the next 24 hours. Plus, she’ll be providing plenty of costume inspo.

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Taking the Oven Mitts Off: Duff and Lorraine Face Off in the New Series Worst Bakers in America

by in Behind the Scenes, Shows, October 2nd, 2016

Lorraine and DuffDuff Goldman and Lorraine Pascale have teamed up to coach teams of terrible bakers in the new series Worst Bakers in America, premiering Sunday at 10|9c. Even though the two are longtime friends and colleagues, appearing together as judges on Spring Baking Championship and Holiday Baking Championship, when it comes to a competition, they’re in it to win it no matter the cost. Lorraine will coach the Red Team, and Duff the Blue Team. Every week the baking challenges will get harder and harder, until only one member is left on each team to bake in a bakery-themed final battle for a chance to win $25,000. And for his or her mentor, there will be infinite bragging rights.

FN Dish caught up with both mentors on the set of the show to chat about the competition and find out who thinks he or she can win. And these two weren’t afraid to talk a bit of smack.

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Chefs’ Picks: Chicago Pizza

by in Restaurants, October 2nd, 2016

Pizza from Lou Malnati's
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Pizza lovers who are partial to Chicago’s signature pie are very particular about where to indulge their devotion to this thick-crust tradition. Loyalties run as deep as the rich layers of sauce, cheese and toppings that compose the pies themselves, which are so filling that just a slice or two is enough to satisfy. Even the most high-end chefs have been known to give in to their cravings for this comforting dish that has a cult-like following. Here some chefs from Chicago and elsewhere share their favorite spots for a slice of deep-dish in the Windy City.

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Basic Parmesan Pomodoro—Most Popular Pin of the Week

by in Community, October 2nd, 2016

Basic Parmesan PomodoroDon’t let of the name of this recipe fool you: This week’s Most Popular Pin of the Week is anything but “basic.” Giada De Laurentiis builds layer upon savory layer of flavor in her fan-favorite recipe, starting with bold garlic, sweet carrots and the rind of nutty Parmesan cheese. When these ingredients are slowly simmered with the canned cherry tomatoes, the taste turns out deeply rich and the texture thick and nearly creamy without the use of cream.

For more hearty ideas, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Basic Parmesan Pomodoro

Hometown Hungers: Wisconsin Frozen Custard

by in Restaurants, October 1st, 2016

Frozen Custard
Leave it to Wisconsin, a state with more than 1 million dairy cows, to take its frozen desserts seriously. Wisconsin custard, which is silkier and denser than ice cream, lures thousands of fans anytime the weather warms.

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How to Make Your Own Pumpkin Spice Latte Base

by in Shows, October 1st, 2016

How to Make Your Own Pumpkin Spice Latte BaseApple orchards are open, leaves have begun to turn and, perhaps most importantly, Pumpkin Spice Lattes are back at your favorite coffee shop — fall is officially in session. While you may indeed crave the piping-hot comfort of a fragrant PSL, there are more ways to indulge in that seasonal flavor than in a cup of joe. On this morning’s all-new episode of The Kitchen, the co-hosts showed off a simple way to create your own rich, boldly flavored Pumpkin Spice Latte Base, which you can use to transform whipped cream, oatmeal and more into autumnal dishes.

If you can mix up a few ingredients, you’re well on your way to prepping this five-minute recipe. Start with a can of smooth pumpkin puree, then sweeten it up with brown sugar and mix in flavorful additions, including, of course, the requisite pumpkin pie spice. This fuss-free combo will keep for up to two weeks in the refrigerator; it’s a grab-and-use way to boost the taste of your favorite plates. To start, try it in Pumpkin Spice Latte Sweet Dip with creamy ricotta for a next-level dessert.

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Usher in Fall with Warming Cocktails

by in Drinks, September 30th, 2016

We understand that the transition from endlessly sunny summer days to cooler fall temps can be rough. Fortunately, we’ve also got the cure for summer nostalgia: crisp air, a cozy sweater, a roaring fire and one of these luxe warming cocktails.

If you ask us, the fresh lemon, orange and OJ in Bobby Flay’s Mulled Red Wine Sangria (pictured above) totally counts towards your daily recommended servings of fruit.

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Pumpkin Spice Latte, by the Numbers

by in News, September 30th, 2016

Pumpkin Spice Latte, By the NumbersPumpkin. Spice. Latte. It’s the drink you either love or love to hate, and for many people its arrival is basically synonymous with fall.

And this year is a big one for PSL, as it is affectionately known. Starbucks’ signature seasonal beverage is turning 13. (HBD, PSL!)

In light of this auspicious autumnal occasion, The Washington Post pulled together a tribute, tracing pumpkin spice’s rise and reign.

A few notable numbers about PSL (a fragrant blend of cinnamon, nutmeg, often cloves or allspice, maybe ginger and sometimes even real pumpkin) from the Post’s video and story and other sources:

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10 Fall Dishes FoodNetwork.com Staffers Can’t Wait to Make

by in Recipes, September 30th, 2016

Penne with Butternut Squash and Goat CheeseIf you’ve ever experienced a summer in New York City — where AC units dribble water on you as you walk down the street and you could actually fry an egg on the sidewalks — you can understand why FoodNetwork.com staffers have been itching for the first sign of fall. And it’s finally here; the calendar and the temperatures prove it. And now it’s time we started cooking like it. In the spirit of this cooler, crisper season, we’re sharing the dishes that FoodNetwork.com staffers simply can’t wait to make, ranging from comforting pasta dishes to in-season sweets.

“No matter the time or day, chances are good that I’m craving pasta. Spaghetti, rigatoni, casarecce or campanelle; carbonara, Bolognese, amatriciana or pesto — I’m into them all. While my go-to recipe for linguine pomodoro delivers on busy weeknights when I’m turning hangry and need to eat, like, right now, I tend to reserve the ‘special’ sauces for weekend cooking and one in particular for the first chilly weekend of fall. This Penne with Butternut Squash and Goat Cheese from Giada De Laurentiis stars tender sweet onions and butternut squash, which is in season in autumn (though you can likely find it at the grocery store year-round). The beauty of this pasta is that there’s no true, proper sauce here. Instead, Giada simply roasts the veggies, then tosses them with the pasta and tangy goat cheese, which turns into a creamy, silky coating for the penne after it meets the hot noodles.”

— Maria Russo, Online Convergent Editor

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