by Maria Russo in Shows, September 21st, 2016
by Joseph Erdos in Shows, September 21st, 2016
Though Alton Brown frequently makes the Bobs endure all manner of evilicious escapades in the name of sabotage on Cutthroat Kitchen, on tonight’s After-Show, two of his sidekicks suffered nothing short of an epic battle following the Camp Cutthroat 2 finale.
To celebrate the fifth and final heat of his wild camp tournament, Alton waged a down-and-dirty war on the top-two chefs in Round 3, complete with barbed wire, fox holes and “grenades” (aka water balloons). Just like chefs Daniel and Gabriel had to face off, so too did two Bobs on the After-Show, only the Bobs weren’t tasked with outcooking each other; they simply had to scurry their way through Alton’s makeshift “race course,” as the host called it. But just because Alton and judge Richard Blais weren’t about to race through the dirt doesn’t mean they didn’t enjoy a little competition of their own. “I’m putting all of [my money] on Crockett,” Richard proclaimed, betting on the Bob who donned a Davy Crockett-style faux-raccoon hat to win the race. Alton, however, showed his support for “short Bob,” he said, before moving to a rock perch to launch water-balloon grenades at the Bob with Richard.
by Jessica Merchant in Recipes, September 21st, 2016
After their first week of Worst Cooks Boot Camp, the celebrity recruits had their official day of lessons and challenges in tonight’s second episode. Both teams faced a Hawaiian cooking challenge, preparing not one dish, but two: an appetizer and an entree. For those with limited culinary experience, and just 60 minutes on the clock, that’s a feat easier said than done. Unfortunately two recruits ended up being nominated for the elimination challenge, Mike “The Situation” Sorrentino and I Dream of Jeannie’s Barbara Eden. The one who passed the blind judging would live to see another week of grueling Boot Camp, but the other would be going home.
Spoiler alert: Read on for an interview with the eliminated celebrity.
by Amy Reiter in News, September 21st, 2016
While the rest of the world is losing their mind over pumpkin-flavored everything (um, ChapStick?! No, thanks), I can’t stop freaking out over my love for apple cider. And allllll the apple cider things.
Apple season is where it’s at, and it’s right now! We have months left to celebrate pumpkin, but we need to get our hands on the best apples right this minute and do a little more with them than slather them in peanut butter. You know?
Here’s the thing: I will apple cider anything I can get my hands on. I’ve even turned it into a verb. You can find me apple cidering all fall. Whatever you want to pumpkin, I want to cider.
by Samantha Lande in Restaurants, September 21st, 2016
Are you a “foodie” and Instagram addict who chooses a restaurant based on how ready for a close-up its dishes are and then calls a halt to all eating at the table until you have dutifully snapped pics and posted them on social media for all to see? If so, you are so on-trend.
The folks at Zagat, those restaurant-rating gurus, have released the results of a recent dining-trend survey, reflecting the sentiments of 9,865 passionate eaters nationwide, and the findings are rather interesting.
Here are some key facts and figures:
by Joseph Erdos in Shows, September 20th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
The savory Japanese pancake known as okonomiyaki may be nothing new in Asia, but it is certainly making waves in culinary circles across the United States. The word okonomi translates roughly as “how you like it,” and chefs here have been taking the definition to heart, personalizing the grilled pancake by piling on toppings such as ham, fried eggs, bacon and more. Here are three spots whose kitchens have put a new twist on the centuries-old Japanese dish.
by Allison Milam in Recipes, September 20th, 2016
On tonight’s Teen Tournament finale, the four winners from the preliminary rounds battled one more time in the Chopped kitchen. This final fight for the finish would determine the winner of the $25,000 prize and the coveted title, which is pretty good for a teen still in high school. The young chefs once again faced challenging baskets along with the building pressure of a ticking timer and the judges’ critiques. Creativity, presentation and flavor would determine the results as the best young chef rose to the top with three courses worth the win.
Get the Exclusive Interview with the Chopped Teen Grand Champion
by Emily Lee in Family, Recipes, September 20th, 2016
We’ll always tout the virtues of baking from scratch, and that definitely goes for any cornbread you’re going to bake at home. With no need to rise and a simple mix-pour-bake technique, there’s no reason not to bake this most-glorious quick bread at home on the fly (and never from a box). And there are so many ways you can make it — just you wait and see.
A lot of recipes for cornbread call for buttermilk, which helps to keep it nice and tender, but this Buttermilk Cornbread one-ups the entire category by embracing buttermilk’s richness and delicious tang. The buttermilk that’s whisked into the batter is joined by heavy cream for added indulgence and white vinegar to take the tangy flavor one step further.
by Amy Reiter in News, September 20th, 2016
Summer has a way of uniting families at the dinner table for casual, unhurried meals, but in the fall, family night gets turned on its head. Kids go back to school, creating a flood of errands and to-dos: piano lessons, soccer practice, homework, etc. It can be hard to hold on to those carefree, restorative evenings set aside for catching up — and even harder if the kids have strong opinions about the menu. Our solution? The slow cooker. Take it down from the dusty cabinet where it’s been hibernating and let it do the hard work for you, starting with these five kid-approved recipes.
Slow-Cooker Macaroni and Cheese
This mild combination of cheddar, butter and tender macaroni will appease even the pickiest palates come dinnertime. For the creamiest results, combine the macaroni and cheddar with a blend of whole milk and evaporated milk; evaporated milk has less water than regular milk, so it produces an exceptionally rich, coat-your-spoon cheese sauce.
by Allison Milam in Recipes, September 19th, 2016
Next time you call a food “scrumdiddlyumptious” — and there should be a next time, even if there has never been a first time — and someone tells you that’s not a real word, you can tell them with assurance that it absolutely is.
Who says? The Oxford English Dictionary, actually. The august linguistic arbiter has seen fit to mark what would have been author Roald Dahl’s 100th birthday by including and/or revising the definitions of a bunch of Dahl-related words — those he coined or popularized in his vast and beloved collection of written works — in its latest quarterly update.
We’re all better with a little beauty sleep, and the same goes for oatmeal, if you’re asking us. For those arriving late to the overnight-oats craze, let us tell you one thing: A little magic happens when unassuming oats are left to soak in milk (or whatever milk alternative you fancy) overnight. While you’re sleeping, they soften up just right, laying the perfect foundation for whatever fruits, spices or nuts you’re looking to throw in there too. They also are a total godsend in the make-ahead department, making mornings easy-breezy.
If you’ve never tried making Overnight Oatmeal before, or if you’re looking for new ways to prep yours, we’ve got creative, easy-to-make assemblies that’ll change your morning routine in all the right ways, whether you take your oats cold or hot.