When it comes to pronouncing foreign foods and terminologies, many people encounter difficulties. But on Worst Cooks in America, premiering this Monday at 9|8c, sometimes even the simplest to pronounce, relatively familiar words are a struggle for the culinary-challenged recruits — think “Thai” or “tofu,” for example. French terms are among those that beginner cooks master in their first weeks of culinary school, but in Boot Camp, these terms, more often than not, fly right over the recruits’ heads. Watching them attempt to pronounce words like “chiffonade” or “julienne” have resulted in some unforgettable moments.
You heard it straight from the co-hosts on this morning’s all-new episode of The Kitchen: Frozen foods can make mealtimes simpler, quicker and heartier. With the help of some ready-to-go ingredients in the freezer, Jeff prepared his Freezer Fry-Up with Sunny-Side-Up Eggs, a family-friendly meal made with frozen pork, sweet potatoes and corn. But being able to rely on a stocked freezer full of your family’s ready-to-go staples requires a bit of planning, and it’s important to know which foods freeze best and how to properly freeze them in order to ensure the best results. After all, no one wants to open the door to find freezer-burned ingredients. Check out a few of Food Network’s top tips for preparing meat, vegetables and fruits for freezing, then get freezer-friendly recipes for any meal of the day.
Storage Solutions: Picking the correct bag or bin for what it is you’re freezing will help protect the food inside. It’s important to try to limit the air around the food, so opt for re-sealable plastic bags, especially when freezing fruits and vegetables, or small containers if freezing liquids.
Nutty, hearty brown rice is easily a building block to multiple flavorful dishes, which is why it rarely fails to appear on my lunch or dinner menu at least once a week. With a pot of cooked brown rice on hand and a few basic ingredients, anyone can...
There was a diner that we would occasionally visit when I was a little girl. It was otherworldly. The fluorescent lights were bright and the restaurant was loud with the clanking of pots and pans, music on the jukebox and the chatter of the customers. I remember the waitresses with bouffants bustling about in their pink uniforms, the red, shiny vinyl booths and Formica tabletops, and the weathered men with worn baseball caps hunched over their coffee cups at the counter. What I remember the most, however, was the gleaming pie display case. It was vividly illuminated from the inside and the desserts were featured on constantly rotating, pristine white shelves, giving a 360 degree view of the tantalizing contents. This polished stainless-steel refrigerator was an absolute shrine to pie. It was truly memorable. Read more
When I was in my mid-20s, some girlfriends and I started a Valentine’s Day tradition. Being that we were all single at the time, we chose to spend the evening of February 14 together instead of pining over ex-boyfriends and lost loves.
My friend Cindy would be on cocktail duty. Ingrid was in charge of selecting the movie. Una always brought the appetizers. And I took care of making our chosen dinner — fondue.
We’d start with a pot of cheese fondue with bread, steamed broccoli and grilled chicken for dipping. Once we’d had our fill of the savory course, I’d bring out a small pot of chocolate fondue with strawberries, orange segments, pound cake cubes and pretzel sticks. It was such a fun way to celebrate our loving friendships on a day most often reserved for romance.
Much attention is paid to the heart on Valentine’s Day, but maybe romance shouldn’t be the sole focus. Keeping the heart healthy is the best way to keep love alive — and diet is key to heart health. Rachel Johnson, PhD, RD, profe...
Tonight, Guy Fieri is getting a taste of New York City on an all-new Diners, Drive-Ins and Dives. On Saturday morning, Ree’s hosting a movie night for her daughter and cooking a Roman feast to match the movie, Julius Caesar. Afterward, stay tuned for a new episode of The Kitchen, where figure skater Brian Boitano stops by to cook a pasta dish. And you won’t want to miss Jeff showing off his Olympic spirit.
On Sunday morning on Sandwich King, Jeff makes a BBQ rib burger followed by a dessert that combines cookies, pretzels, candies and more. On Giada at Home, Giada hosts a poolside cocktail party with appetizers to match. Then on Barefoot Contessa, Ina prepares a portable feast for a birthday party that has guests sailing down the Hudson River. In the evening, watch an all-bacon-basket episode of Chopped followed by a new episode of Cutthroat Kitchen.
What says good morning like a thick slice of toast with melty butter tucking into each bit, crumb and bite? Food nerds on Facebook and Twitter a couple weeks back spread around an article about fancy toast in and around San Francisco, making mouths water at breakfast tables ever since. Describing a $3, $4 and higher pricetags per slice at chic diners and restos, the article and a few that followed it prompted the question: Is toast worth it? (For some the pricetags are a headscratcher; others, not so much.) Set aside any debate about whether toast is going artisanal on the West Coast or elsewhere and who started it, though, because the best toast you’ve ever had can be made, of course, right at home.
A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks. So we asked Pastry Chef Robert Parks, lead instructor of the Oregon Culinary Institute in Portland, for his no-fail, no-fall recipe, plus five top tips for souffle success.
1. Make a “cream-based” souffle: This is the key to Chef Parks’ no-fail recipe. Cream-based souffles include starch, which makes the souffle more stable and less sensitive to movement.
2. Use the right type of ramekin: deep and straight-sided.
3. Don’t overwhip or underwhip the meringue: It should be stiff but not crumbly or dry.
Good news for steak lovers: There are 16 cuts that contain fewer than 10 grams of fat per serving. Some of our favorites are top round, blade and flank because you don’t have to marinate them if you’re short on time. The key to keeping lean steak tender: Cook it to medium-rare and thinly slice it against the grain.
(Photograph by Justin Walker)