Seaweed used to be known solely as something that washed up on the beach. Over the past couple of decades, though, the once-maligned oceanic annoyance has become a hip snack and cooking ingredient. Now creative mixologists are using its saline scent to liven up cocktails and give them sea-like depth. Read more
The appetizer mystery basket on the week’s episode of Chopped Junior was truly challenging. What were our young contestants supposed to make with arctic char, cotton candy, dandelion greens and tiny ice cream bites? But, as always, our pint-sized chefs were super-clever. To balance the sweetness of the cotton candy and ice cream with the bitterness of the dandelion greens, almost all of them made a sweet-and-sour dressing or sauce to toss the greens in. But what did remain a challenge was cooking the arctic char — a fish that looks like salmon but is actually related to trout. It has a milder and cleaner flavor and is more delicate than salmon but is still high in heart-healthy Omega-3 fatty acids. We saw most of our contestants’ fish fillets fall apart right in the pan, with soggy skin. Because arctic char is expensive, you definitely want to cook it properly.
Picture this: Multiple cameras are mere inches from your face. You're learning your way around an unfamiliar kitchen. Your dreams are riding on the success of your next move. Oh, and two of the biggest names of the food world are watching your every ...
Penny had but one goal this week: "I want to see Matthew crash and burn today," she said simply. And thanks to the Star Challenge advantage she earned after winning the Mentor Challenge, she was well on her way to realizing that goal. She had the p...
Recently I was asked to name my favorite vegetable, and I was stumped — or torn, as I like so many. My sister, however, would not have hesitated for a second: favorite vegetable, artichoke; second favorite, artichoke; third favorite, artichoke. She might actually choose an artichoke over a slice of cheesecake. (Just kidding; she’d choose the cheesecake.)
On the all-new series Kids BBQ Championship, premiering Monday, May 23 at 8|7c, eight talented young grill masters will be battling for the chance to win a $20,000 cash prize and the coveted title of champion. Mentoring and judging them through all the challenges will be Season 11 Food Network Star winner Eddie Jackson and lifestyle expert Camila Alves, who’s previously appeared on Chopped Junior as a guest judge. Get to know more about Camila, learn her take on grilling, and get some behind-the-scenes insight into the show.
When did you first become interested in cooking?
I’ve always loved food and I’ve always helped in the kitchen. I never became a cook myself until I had a family.
What’s your earliest food memory?
My earliest food memory is of my mother in the kitchen cooking lasagna.
The next big thing in vegan eating? Two words, people: chickpea water.
Professional and home chefs — as well as bartenders and bloggers — are currently pretty excited about the potential of the ingredient Grub Street recently dubbed “the next kale.” They’re using what basically amounts to the liquid you pour down the drain when you open a can of chickpeas as an egg-white substitute to whip up everything from meringue to mayonnaise to whipped cream and ice cream.
Here are a few things to know about chickpea water:
You know those pasta salads in which elbow macaroni are caked with gloopy mayonnaise and mixed with too-crunchy carrots and celery? This pasta salad isn’t that — at all. Food Network Magazine reworked the traditional picnic side dish into a lighter, fresher alternative, and there’s not a dollop of mayo in sight.