by Maria Russo, June 23rd, 2016
by Maria Russo in Shows, June 22nd, 2016
It might be time for this year's Food Network Star finalists to pack it up and head home, because we're pretty sure we just found the next faces of Food Network stardom: Nacho Flay and Bella De Laurentiis, cats to Bobby Flay and Giada De Laurentiis...
by Katie Workman in Recipes, June 22nd, 2016
Oh, if only that were all there was.
In the After-Show following tonight’s new episode of Cutthroat Kitchen, the fourth and final preliminary heat of the Time Warp Tournament, host Alton Brown unveiled a roster of totally righteous sabotages in keeping with the 1980s theme of the battle — and judge Antonia Lofaso was on hand to experience some of the best of them. The Miami Vice-style boat, which made its debut in Round 2’s blackened-fish challenge, looked innocent enough to the judge as she took her seat at the wheel. After all, she had a space to prep and she had a heat source within arm’s reach. “If this doesn’t move,” Antonia noted, “this isn’t that bad.” But of course it did move — and that was only part of what she’d have to endure.
by Amy Sherman in Restaurants, June 22nd, 2016
A homemade birthday cake? You bet. There are few ways to better say “I think you are pretty special” than baking someone a cake from scratch. And the best news is that if you take your time and follow the directions carefully, you’ll be turning out picture-perfect cakes from the get-go. Don’t overmix, and don’t overbake. And check out these easy tips for assembling the cake. (Have you ever heard of a crumb coat? It will change your cake-baking life.) Get ready for open-mouthed gasps of joy and lots of celebrating!
by Maria Russo, June 22nd, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
That tender green commonly known as miner’s lettuce has a fascinating past that belies its delicate appearance. Though its scientific name is Claytonia perfoliata, the edible plant eventually earned its curious nickname because of its popularity among the Gold Rush miners who ate it to prevent scurvy. Today this North American native wild green has gone from functional to fashionable and is often found in salads or elegant garnishes. Since it’s not grown commercially, chefs rely on foragers to procure these pretty leaves, which come in a variety of shapes.
by Amy Reiter in News, June 21st, 2016
If you've ever taken a road trip, you know that many fast-food dining destinations can leave a lot to be desired. This week, it was up to the Star Salvation finalists to reinvent the everyday road-trip tastes you know and (probably don't) love, tra...
by Foodlets in Family, Recipes, June 21st, 2016
As a rule, we Americans don’t get enough sleep. In fact, one in three of us are consistently stinting ourselves on the seven or more hours our bodies need each night, according to a recent Centers for Disease Control and Prevention study. We know who we are (though we may be too tired and cranky to admit it).
So how are we getting through the day, not to mention the five-day workweek? One word: caffeine.
Unfortunately, that cup of coffee or tea (or soda or whatever form of caffeine you generally enjoy) will get you only so far.
by Maria Russo, June 21st, 2016
The first few weeks of summer break are really just back-to-school time in reverse; everyone’s learning a new routine and breaking in a new rhythm. With all the new comings, goings, camp dates, don’t-forget-your-water-bottle reminders and spray cans of SPF 1 million to keep track of, I’ll just admit it: Cooking elaborate meals is last on my list right now. That’s why I love these go-to quick dinners, perfect for this time of year. And it gets even easier. I recently learned a new tip for simplifying menu planning during the week: Pick a theme for each day (think sandwiches on Mondays, pasta on Tuesdays, etc.) and rotate recipes every week. Here are a few kid-approved ideas to get you started.
by Kristina Bornholtz in Community, Food Network Chef, June 21st, 2016
Following Jernard's blah performance during his tableside service presentation last week, the Food Network Star finalist was determined to bring his A-game this week. In the Mentor Challenge, he wowed the panel with a clever hack for a martini shak...
by Joseph Erdos in Behind the Scenes, Shows, June 20th, 2016
Coral worms, rectum sausage, tarantulas and grubs — these are just a few of the most-bizarre things Andrew Zimmern has ever eaten. Tonight on Travel Channel (9|8c), Bizarre Foods returns to television so Andrew can tell the food stories no one else is telling … and eat some bizarre food, of course. And for one day only, AZ is taking a break from his travels to host a takeover on Food Network’s Snapchat Discover.
The result: a food experience you won’t want to miss. Andrew is sharing even more of his most-bizarre eats ever, what he loves to eat on the road, and even his favorite recipes (things you can actually make at home). Even the most-seasoned traveler can learn a thing or two from Andrew’s must-have travel list.
What makes Chopped such a successful competition show, one that, to this day, still excites fans and keeps unsuspecting chefs on their toes? According to host Ted Allen, a number of factors add up to make Chopped great television, but at the heart of it is an unyielding passion for food that’s on display every time a chef opens a basket of mystery ingredients. Whether you watch Chopped, Chopped Junior or the tournaments (Champions, All-Stars, Grill Masters or Teens), the format is the same: There are three rounds of mystery baskets, and each chef has only so much time to cook the ingredients. What changes are the chefs, who each bring their stories to the kitchen and cook with boundless energy and deep passion that emanates in their plates. That’s what makes Chopped one of the best food competition shows on TV.
FN dish caught up with the indomitable host to chat about what makes the show so special, what goes into preparing for an episode, what’s changed over the many seasons — because he’s been there since its inception — and what would happen if he suddenly had to compete. Hint: Ted characterizes his skills as the complete opposite of the competitors’ abilities. Find out what he had to say about the long-running series and more.