Bring the Best to the Bake Sale — Cook Along with Kids Baking Championship

by in Recipes, Shows, February 3rd, 2015
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Bake Sale recipesOn last night’s episode of Kids Baking Championship, the eight young bakers had to adapt two of their signature dishes for a bake sale. Then midway through the challenge, judges Duff and Valerie sprung a twist on the unsuspecting kids: They would have to make a third treat, featuring PB&J flavors. At least two kids professed to hate peanut butter and jelly, but no matter, because they had to use the two ingredients in their third treat.

When it comes to bake sale treats, the best kinds are always ones that are easy to transport, hand-held and, well, it helps if it’s a rendition of a classic that everyone’s sure to like, such as cupcakes, cookies and brownies. Cook along with the challenges in the show, and check out these bake-sale recipes and see if you could put a twist on any one of them.

Click to get the recipes

Where to Devour Great Meatballs Across the Country

by in Restaurants, February 3rd, 2015

By Amy Sherman

Meatballs are culinary ambassadors, offering diners a taste of Italy, Sweden, Japan and beyond. Whether bite-sized or massive, appetizer or entree, served with sauce or spaghetti, paired with mashed potatoes, or even served on top of a pizza, meatballs are savory and satisfying — and loved by kids and adults alike. Check out the full gallery for a sampler of 17 delectable meatball dishes across the country.

Denver: Acorn
In Denver’s River North district is an eclectic, contemporary American bar and grill with a menu of mostly shared plates that range from a foie gras “PB&J” to wood-fired mussels and oak grilled octopus with gnocchi. Diners rave about the tomato-braised meatballs served over Anson Mills stone-ground grits with Burrata and basil (pictured above), which are on the lunch, midday and dinner menus.

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Taco Bell Takes Up the Battle for a Taco Emoji

by in News, February 3rd, 2015

Taco Bell Takes Up the Battle for a Taco EmojiSo many friends to text, so many emoji to choose from — so few tacos?

Taco Bell has found its cause: The fast-food chain is petitioning Unicode Consortium, a nonprofit that oversees computer text coding standards, including for those charming “picture characters” known as emoji, to include a taco in its next batch of emoji characters, scheduled for release in mid-2015.

“THE TACO EMOJI NEEDS TO HAPPEN,” Taco Bell pleads in its Change.org petition, which, as of Friday afternoon, had more than 27,000 signatures.

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VOTE: What’s Your Favorite Cutthroat Kitchen Episode Title?

by in Shows, February 2nd, 2015

VOTE: What's Your Favorite Cutthroat Kitchen Episode Title?While the never-ending onslaught of sabotages may be unnerving and downright frustrating for Cutthroat Kitchen competitors in the midst of battle, for fans at home who are watching the eviliciousness unfold, it’s nothing short of sidesplitting funny. It turns out, though, that there’s more hilarity to Cutthroat Kitchen than just the diabolical challenges. In the more than six seasons of the series, each episode has been given a telling — and amusing — title to signify either the dishes or the sabotages rivals would meet in the contest. FN Dish recently combed through the dozens of punny titles and rounded up the 15 best, and now it’s time for you, fans, to choose your ultimate favorite.

Browse this photo gallery to see each title and relive its corresponding episode, then vote for your pick of the top title ever in the poll below.

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Sushi Suitcase Covers for the Tasteful Traveler

by in News, February 2nd, 2015

Tokyo Otaku Mode Premium ShopRemember those sushi socks we told you about a few months back? Now the same online retailer, Tokyo Otaku Mode Premium Shop, is selling another — perhaps somewhat stranger, though no less intriguing — must-have item for sushi lovers. Enter Sushi Suitcase Covers.

“Most airlines and other transportation services make a point of taking really good care of your bags, but sometimes they do get left outside in the rain, or those conveyor belts at the airport can sometimes leave your bag a little bit dusty or scuffed,” the site explains. “If you love your luggage, you might want to invest in some kind of cover to help keep it nice and dry as well as helping to avoid damage from dirt and scratches.” What better way to protect your baggage than by disguising it as an oversize piece of sushi?

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Healthy Farro Fried “Rice” — Meatless Monday

by in Recipes, February 2nd, 2015

Healthy Farro Fried There’s no denying the allure of takeout dinners — they’re easy, fast and able to cure your salty cravings in a flash. But when you find the correct recipe, so, too, are takeout-inspired meals you make at home. Plus, the DIY versions are likely better for you than their restaurant counterparts, and you can customize them with your favorite ingredients.

Our Food Network Kitchen’s Healthy Farro Fried “Rice” (pictured above) is a next-level take on traditional Asian-style fried rice. Simple enough to make on a weeknight, this lightened-up dish is brimming with vegetables, like carrots, peas and bean sprouts, and it swaps out basic rice in favor of farro. If you’ve never before worked with farro, our Food Network Kitchen describes it as “an Italian variety of wheat with grains that turn tender and toothsome with cooking.” Similar in shape and texture to brown rice, farro is prepared in much the same way: by cooking in a pot of boiling water for a few minutes. While quick-scrambled eggs add heft to this go-to dinner, a sweet and tangy sauce of ginger and garlic adds over-the-top flavor. Before serving, finish the farro with chopped scallion greens for extra freshness.

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The Chopped at Home Challenge — Enter Round 1 Starting Today

by in Shows, February 2nd, 2015
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Chopped at Home, Round 1Chopped fans, here’s your chance to cook like an actual Chopped competitor. In the Chopped at Home Challenge, which is broken down into three rounds, you’ll be able to enter a recipe using a set mystery basket of ingredients, for a chance to compete in the Chopped kitchen at Food Network headquarters. And, to top it all off, the winner will receive $10,000, just like a real Chopped champion.

Get the Details and Find Out How to Enter

One-on-One with the Latest Recruit Eliminated from the Red Team — Worst Cooks in America

by in Shows, February 2nd, 2015

Norman WilsonThis season on Worst Cooks in America, 14 new helpless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue and Red teams, they’ll face new cooking challenges every week, honing their skills until just two finalists (one from each team) remain to face off in one final cook-off, the winner of which will walk away with $25,000 in cash, along with bragging rights for his or her mentor. Unfortunately, however, every week the two lowest-scoring recruits will be kicked out of Boot Camp, losing the chance to win the prize money, but leaving with new skills they’ve learned from their mentors.

FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.

Find out who on the Red Team went home

One-on-One with the Latest Recruit Eliminated from the Blue Team — Worst Cooks in America

by in Shows, February 2nd, 2015

Sharif DeanThis season on Worst Cooks in America, 14 new helpless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue and Red teams, they’ll face new cooking challenges every week, honing their skills until just two finalists (one from each team) remain to face off in one final cook-off, the winner of which will walk away with $25,000 in cash, along with bragging rights for his or her mentor. Unfortunately, however, every week the two lowest-scoring recruits will be kicked out of Boot Camp, losing the chance to win the prize money, but leaving with new skills they’ve learned from their mentors.

FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.

Find out who on the Blue Team went home

“It’s Real Weird” — Testing the Cutthroat Kitchen Sabotages

by in Shows, February 1st, 2015

From canned whole chickens to dairy milked from a plastic cow, Cutthroat Kitchen is no stranger to strangeness. In fact, it welcomes such oddness. It’s a good thing that’s the case, because on tonight’s all-new episode, one chef was tasked with making a turkey burger out of not moist ground turkey meat, as would be expected, but processed deli turkey meat. But before the contestant could be saddled with such a sabotage, the Cutthroat culinary team had to try its hands at the challenge to make sure that whatever burger resulted — if any did — was edible, given the amount of time on the clock.

Food stylist Jamie took to the kitchen to attempt this next-level ingredient swap-out, and after making what he deemed “turkey dust,” mixing it with chopped bacon and cooking the patty, he realized he’d made something “real weird.” He explained, “It’s a funky-looking patty; there’s no two ways about it.” Nevertheless, despite its nontraditional appearance, Jamie added that the more important question would be whether or not the patty tasted fine. Much to his surprise, it did. “It’s that good. I’m voluntarily eating my own sabotage cooking,” he said.

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