One-on-One with the Chopped: Beat Bobby Flay, Part 1 Champion

by in Shows, October 20th, 2016

Jay and Demetrio start the dessert roundIn the new Chopped tournament, 12 former Chopped champions are getting the chance to go up against Bobby Flay in battle. In every round, four chefs compete to earn a spot in the finale, at the end of which one single champion will get the opportunity of a lifetime, to cook head-to-head against a Food Network great. With $40,000 on the line, the stakes are high, the pressure is on and the cooks are ready to show what they’ve got. In Part 1, chefs Jay Abrams, Mackenzie Hilton, Bradley Stellings and Demetrio Zavala cooked for their lives, but only one earned the win and the first spot in the tournament’s finale.

Hear from the Part 1 Champion

How to Tell If Your Wine Is Bad

by in Drinks, News, October 20th, 2016

How to Tell if Your Wine Is BadYou’re out to dinner with friends and decide to order a bottle of wine, but there’s something about the wine that seems … sort of … off to you. Still, you’re no wine expert, so how can you really know? Should you just swallow your doubts and drink the wine anyway? Or should you risk seeming high-maintenance and send it back?

It can be difficult to tell whether a wine is actually bad or just not your cup of tea — to mix a beverage metaphor. Happily, the web is filled with advice from oenophiles (including this recent article on FoxNews.com) on how to handle the situation. It all basically comes down to three things:

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6 Next-Level Ways to Do Up a Batch of Chili

by in Recipes, October 20th, 2016

Game-Day ChiliWith a good chili recipe on your side, you can be the MVP at everything from a tailgating party in a parking lot to a weeknight dinner at home. Warm, comforting and so easy to make, chili as a category is infinitely adaptable — and we’ve got so many different ways you can score big when you cook it. And don’t even get us started on all the things you can do with leftover chili.

Make It Classic, but Better

Save a beer for Geoffrey Zakarian’s no-bean, all-meat Game-Day Chili. It adds another layer of complexity to this loaded blend featuring fire-roasted tomatoes, three pounds of ground meat and a whole lot of fragrant spices.

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Roasting (and Flavoring) Pumpkin Seeds Is Even Easier Than You Think

by in How-to, October 20th, 2016

When you’re scooping out a pumpkin to make a jack-o’-lantern for Halloween, fight the urge to toss the seeds in the trash. We know — they come out covered in orange goop. But you’d be surprised how quickly they turn into a crunchy, roasty snack, with just a little extra effort. We’ve outlined how to save and roast pumpkin seeds here, but here’s the short version: Clean them in a colander to remove the pulp, spread them on parchment to air-dry, and then toss them in your favorite flavorings and roast at 425 degrees F for about 10 minutes. That’s it!

They’re delicious simply sprinkled with salt (that’s what we did above), but they’re also the perfect blank canvas for many spice and seasoning combos. Try tossing your seeds in these mixes.

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Exclusive Interview with the Latest Celebrity Worst Cook to Be Eliminated

by in Shows, October 19th, 2016

Elimination challengeThis week on Worst Cooks in America: Celebrity Edition, the recruits were tested on teamwork, communication skills and complex cooking techniques. We saw the return of Remote Control Chef, which had each team directing their mentor in cooking a recipe. The teams came together and worked well under the pressure. The Main Dish challenge, however, would prove to be an exercise in frustration for some, especially when it came to using a vast array of unfamiliar spices. The Red Team’s Matt and the Blue Team’s John ended up being nominated for the elimination challenge, where both had to create their own kebabs in order to save themselves. But an accident almost derailed one of the recruits. Find out who got sent home and who saved himself to cook another week.

Spoiler alert: Read on for an interview with the eliminated celebrity.

Spike It: Boozy Spiced Pumpkin Bread

by in Recipes, October 19th, 2016

Boozy Spiced Pumpkin BreadThere might just be one way to make pumpkin bread more delicious than it already is. It’s not caramel. It’s not icing. It’s not chocolate (but close).

It’s booze! Spiced rum that warms your insides on a chilly day, to be exact. I’m super into it.

First, let’s discuss how the mere fact alone that we call this “bread” over “cake” means that it is absolutely acceptable to eat for breakfast. And snack. Even though we all know the truth: that it’s essentially cake. It’s delicious, soft and fluffy pumpkin cake, masquerading as your morning meal.

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Up Your Pie Game with These 8 Tools

by in Product Reviews, October 19th, 2016

Let’s face it: Homemade pies are a labor of love. Between getting the dough just right, choosing the right filling, rolling out the dough, blind baking the crust and finally crafting a pretty top crust, making pie from scratch requires some serious effort … and a few tricks. These clever gadgets will help you bake the perfect pie and enjoy the entire delicious process from start to finish.

Sure, you can spend time painstakingly cutting and weaving a pretty latticework pie crust. Or, you can simply lay a single sheet of dough over the oh-so-handy Lattice Piecrust Cutter ($20; pictured above) and use a rolling pin to press the dough into the pattern. Voila: near-effortless pie perfection.

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3 of a Kind: Corn Dogs Reimagined

by in Restaurants, October 19th, 2016

Huitlacoche Corn Dog from Hogs & Rocks
3 of a Kind checks out three places across the country to try something cool, new and delicious.

The corn dog, which has been around since the 1920s, has long been thought of as an inexpensive festival food … until now. Today’s chefs are giving this carnival snack a gourmet spin at restaurants around the country. They’re taking the everyday and turning it into something extraordinary by using luxurious ingredients including lobster, shrimp and even huitlacoche. Food on a stick never had it so good.

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Bobby Flay Reveals His Competitive Strategy Ahead of the New Chopped Tournament

by in Shows, October 18th, 2016

Bobby Flay with Ted AllenFor the first time in Chopped history, Bobby Flay is entering the arena, initially as a judge and then as a competitor. In the new tournament Chopped: Beat Bobby Flay, premiering on Thursday, Oct. 20 at 9|8c, 12 chefs will try their luck in three preliminary rounds. Three champions will make it into a final round, and at the end of it the single best competitor will get the chance to battle Bobby in a wild-card round, which will determine if it’s even possible to beat the master of competition himself, Bobby Flay.

FN Dish caught up with the indomitable Bobby on the set of Chopped to chat about how he’s judging the competition, what he expects from the final round, his advice for the chefs and what it takes to beat him. Read on to learn Bobby’s best traits in competition.

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What’s the Most-Popular Delivery Food in Your State?

by in News, October 18th, 2016

What's the Most Popular Delivery Food in Your State?Noting that online dish-delivery orders are sharply on the rise (they more than doubled from 2010 to 2015, while telephone orders consistently declined, according to Quartz), Eater asked the online and mobile food-ordering companies GrubHub and DoorDash which foods were most popular in regions around the country and broke it down state by state. (Pizza, presumably quite popular, may not have been thoroughly represented, since a lot of pizza purveyors have their own ordering systems.)

Here are seven interesting takeout takeaways:

1. Chicken is the most-ordered food in 12 U.S. states (including Michigan, Rhode Island, and a whole swath of Southern states like North Carolina, Tennessee and Florida), earning it top takeout honors, according to Eater’s number crunchers.

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