All the Ways to Use a Blueberry: 10 Sweet Treats to Try

by in Recipes, August 4th, 2015

All the Ways to Use a BlueberryBursting with flavor that far exceeds their tiny size, blueberries make for a delicious add-in to cakes, cobblers, blintzes and pies. And what better time to use these compact and antioxidant-rich fruits than when they are at their peak of juiciness during the summer? Experiment with their versatility and play up the way their vibrant indigo color can transform a classic recipe, like in Ree Drummond’s Blueberry Lemonade. Keep reading below for more summer staples, and see how Food Network stars incorporate blueberries into their favorite desserts and breakfast treats.

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We Made Our Own Freakshakes — and You Can Too!

by in Recipes, August 4th, 2015

By Skyler Bouchard

Ready to jump on the latest dessert craze? Here’s everything you need to know to make your own freakshake just like those made at Pâtissez in Canberra, Australia. Read more

“I’m Pretty Sure I’ll Never Forget It” — Katie Lee’s Live-TV War Story, Plus How to Share the Spotlight and Multitask

by , August 4th, 2015
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Katie Lee on Food Network StarThe name of the game was live TV on Sunday night's episode of Food Network Star, from a quick demo with Catherine McCord to an ensemble live television special — Summer Live — a la The Kitchen. Katie Lee and Jeff Mauro, both veterans of The Kitch...

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From the Competition to Your Kitchen: How to Make a Smash

by , August 3rd, 2015
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How to Make a SmashWe’re down to our final three! Well, for now, that is, until we find out who's coming back from Star Salvation and rejoining Eddie, Jay and Arnold next week. This week’s competition was all about television presence, and some did better than oth...

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It’s Breakfast for Dinner with The Pioneer Woman’s Frittata — Meatless Monday

by in Recipes, August 3rd, 2015

FrittataIf breakfast for dinner seems to be on your weeknight menu once or twice a week, try adding a frittata into the mix for a satisfying meatless option. Not only are frittatas easy to make, but they also act as the perfect go-to lunch or quick snack, as they keep well in the refrigerator. All you need to make this easy egg dish is an ovenproof skillet and your favorite veggies and cheeses.

Ree Drummond roasts asparagus and mushrooms for her Frittata (pictured above) and adds plenty of flavor to the base by sauteing onions with butter until tender. She chops up a leftover baked potato for heartiness and adds pantry staples like olives and jarred roasted red peppers for an easy boost of flavor. The Pioneer Woman’s cowboy touch? A dash of hot sauce for a spicy kick, and Monterey Jack and Parmesan cheeses for comforting creaminess. Once the mixture begins to set on the stove, it’s ready to go into the oven.

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“The Food Processor Fumble,” Reunion Ramen for Aunt Bea and the Best Web Series of All Time — Jeff’s Star Report

by , August 3rd, 2015
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Food Network StarIt’s a Dom-free week here on Food Network Star, and his personality and great narration will be missed. His witty every-man narrations were a large part of the previous eight episodes, and I’m curious to see how the episode flows without them.

We...

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“Time to Go Fishing for Chicken” — Testing the Cutthroat Kitchen Sabotages

by in Shows, August 2nd, 2015

When it comes to new ways to make chefs suffer at the hands of the everyday chicken, Alton Brown is somewhat of a master saboteur (Chicken in a can: Need we say more?). He proved that theory once again on tonight’s brand-new episode of Cutthroat Kitchen, putting a chicken in a bottle and forcing one chef to extract it before executing a dish of jerk chicken.

As is the case with every evilicious sabotage, this one was attempted by the Cutthroat culinary crew before it reached Alton’s auction table, and just like Chef Guy did on the show, food stylist Hugo Sanchez struggled before finally pulling out the bird piece by piece. “Time to go fishing for chicken,” he said, attempting to use a makeshift skewer hook to pry out the meat. Unfortunately for Hugo, though, the bird proved too slippery to stay on the hook, and it sunk back into the bottle, leading Hugo to try the manual approach with “brute force.” After losing his grip repeatedly, though, it was time to try a sharper tool: a knife. “I’m just going to start hacking this bad boy away,” Hugo confessed. “Maybe shredded jerk chicken it is.” He admitted, “There is nothing pretty about this sabotage.” But it was nevertheless possible to complete the sabotage within the allotted time — and with favorable results. Read more

One-on-One with the Latest Food Network Star Finalist to Go Home

by , August 2nd, 2015
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Food Network StarIt's the nature of the Food Network Star beast that even though no matter how badly finalists want to achieve their dreams of stardom, ultimately only one can win the coveted title, and with that, 11 finalists will be going home. Every week Star Talk...

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Scientists Say They’ve Discovered a Sixth Basic Taste: Fat

by in News, August 2nd, 2015

Scientists Say They've Discovered a Sixth Basic Taste: FatFirst, there were four basic tastes: sour, sweet, salty and bitter. Then scientists said they’d uncovered a fifth: umami, the savory flavor of, say, truffles, meat and anchovies, summoned by monosodium glutamate, or MSG. Now researchers at Purdue University say they’ve found evidence that there’s a sixth basic taste: fat.

Fat — the longest of the three fatty acids you can find in a mouthful of steak or a dribble of olive oil — “is likely another one of the basic tastes. I think we have pretty clear evidence for this,” Purdue professor of nutrition science Richard Mattes, the new study’s lead author, told the Washington Post.

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Blackberry Cheesecake Squares — Most Popular Pin of the Week

by in Community, August 2nd, 2015

Blackberry Cheesecake SquaresSince fruity treats are highly requested favorites at summer potlucks, there’s no better time to try this week’s Most Popular Pin of the Week. Ree Drummond transforms traditional cheesecake with a sweet and nutty crust made with vanilla wafers and pecans, and blankets the creamy filling with a sweetened blackberry topping. Cut it into squares for an eat-with-your-hands portable dessert.

For more dessert recipes, check out Food Network’s Let’s Celebrate! board on Pinterest.

Get the Recipe: Blackberry Cheesecake Squares (pictured above) from Ree Drummond

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