by Maria Russo in Recipes, October 28th, 2014
by Dana Angelo White, October 28th, 2014
While your friends and family are likely to appreciate any sweet treat you send their way, chances are you’ll receive hearty oohs and aahs when you present Trisha Yearwood’s impressive Pumpkin Roll (pictured above).
Once you’ve baked the cinnamon-scented cake, the trick to executing this recipe lies in rolling it. To make the process easier, Trisha recommends flipping the cake out of its pan while it’s still warm and using a sugar-dusted towel to roll it up. She lets the cake cool in the refrigerator, which will help the dessert settle into its log shape, before unrolling it to fill it with fluffy cream-cheese frosting. Just reroll the cake before slicing and serving for an extra-special presentation.
by Foodlets in Family, October 28th, 2014
It’s a great time of year for runners! The New York City Marathon is just around the corner and proper nutrition and hydration can make or break your success in this 26.2 mile endeavor. Here are some tips and techniques to help fuel performanc...
by Lawrence Bonk, October 28th, 2014
As a foodie blogger, there is one thing I constantly hear from other parents: “Oh boy, you can never come to my house for dinner.” That’s not very helpful here, but the second thing I hear often might be: “How can I get my kids to eat more/some/any vegetables?” My answer is the same every time: Roast them. I do mean the veggies, and here are my favorite ways to do it.
The method (below) is the same — and delicious — every time, but if you want to add another layer of flavor, try them all.
Method: Toss veggies with 3 tablespoons olive oil and 1 teaspoon kosher salt, and place into an oven at 400 degrees F for 20 to 30 minutes depending on the size of the vegetables. Flip once along the way.
by Amy Chaplin, October 28th, 2014
The rest of the world has been sipping on their lattes and petting on their felines for a couple of years now. Meanwhile, the closest America has gotten is a pop-up or two. That seems highly unfair, given the country’s unabashed love affair with cats. Well, it looks like that long national nightmare is over. California just opened their very own cat cafe.
Cat Town Cafe in Oakland, California will get you filled up with caffeine and with noted parasite toxoplasma gondii. All of the cats roaming around are adoptable if you are looking to work some kind of ‘rent to own’ deal. In addition to feisty kitties, they serve a variety of coffee drinks and snacks. You know, the usual coffee shop fare.
by Joseph Erdos in Shows, October 28th, 2014
Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few ext...
by Maria Russo in Shows, October 27th, 2014
Burgers are one of America’s favorite foods, and for good reason: Biting into the perfect one is like a flavor bomb for your mouth. Pair that with crispy fries and you’ve got a winning combination. On last night’s Burger Games episode of Hungry Games, host Richard Blais revealed some pretty interesting facts and figures about American’s preferences when it comes to the ground beef patties. One of the most interesting facts was that it isn’t actual juiciness that makes a burger seem juicy — it’s your mouth’s reaction upon biting into one. Who knew something as simple as a burger could be so complex?
Take the quiz below and share your results with fellow fans of the show on Twitter, using the hashtag #HungryGames.
Watch new episodes of Hungry Games on Mondays at 8|7c.
Test Your Burger IQ
by Amy Reiter in News, October 27th, 2014
From filthy kitchens and grimy furniture to mismanaged staff members and owners who’ve lost their passion for the restaurant business, Robert Irvine has seen nearly everything in his nine seasons on Restaurant: Impossible. But while all of Robert’s missions require his and his team’s full $10,000 budget and 48 hours of work, some projects are loftier than others, with the shell of the businesses all but crumbling under their failures when Robert arrives.
On tonight’s episode of Restaurant: Impossible, fans looked back at these seemingly hopeless missions and relived the daunting challenges Robert and his team endured in order to complete their tasks on time. Such restaurants, including Dinner Bell Restaurant, which was just days away from closing before Robert’s mission began, and Frankie’s, which was headed by a pair of sparring owners, have proved to be simply unforgettable and now are among the worst of the worst.
by Joseph Erdos in Shows, October 27th, 2014
Bracing for the onslaught of itty-bitty bite-size Halloween candy that’s about to descend upon your home? Dreading the kitchen-storage issue it presents and wondering precisely how to portion it out to your children (and OK, sometimes, when no one’s looking, yourself)? Then this cool refrigerator hack will not leave you cold.
A Redditor named Deric Peace has turned his refrigerator’s automatic icemaker into a frozen candy dispenser: All he did was put candy where the freshly made ice usually goes. (Important note: Be sure to turn off your freezer’s ice-making function before attempting this.)
Peace, who calls the hack the “best thing” he’s ever done for himself, told Reddit commenters the idea came to him “in a flash,” explaining, “I thought of it while grabbing my last bit of Peanut Butter M&M’s from the bag, and as I looked at the freezer door, I said, hmmm. If this thing spits out cubes of ice, why not candy?!”
by Sally Wadyka, October 27th, 2014
What do kids do when their parents tell them not to play with their food? They play with it even more, right? Well if it wasn’t for kids like those, there wouldn’t be chefs like Richard Blais. Richard has parlayed his love for food — and experimenting with it — into a successful career, winning TV culinary competitions and opening restaurants from Atlanta to San Diego. Now as the host of the new series Hungry Games, he’s delving into the science-y side of food, discovering what makes us crave certain dishes — and dislike certain ingredients.
Watching the series, viewers will see that there’s more to food than eating it, and who better to lead us through various games and experiments than Richard himself? Find out what got him interested in food and how it led to a culinary career, and learn what keeps him immersed in the industry.
Get the exclusive interview with Richard
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their f...