Does the World Really Need a Smart Salt Shaker?

by in News, May 19th, 2017

Does the World Really Need a Smart Salt Shaker?Sure, your saltshaker dispenses salt. But what else can it do? Can it play your favorite song or light your meal with pretty colors? No?

Smalt does. What is Smalt? Why, it’s the world’s first (we’re assuming) indoor-outdoor Bluetooth-enabled saltshaker, of course!

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What to Watch: Ree’s Breakfast Hacks and The Final Battle on Iron Chef Gauntlet

by in Shows, May 19th, 2017

Iron Chef Gauntlet

Stay out of the heat, grab a seat on the couch, and spend this weekend learning some new recipes from your favorite Food Network cooks. On Saturday morning, Ree Drummond is experimenting with breakfast, testing new recipes, hacks and make-ahead meals. Then, the co-hosts on The Kitchen are testing out some new flavor combinations, and on Sunday morning, Ayesha Curry is making a citrus-based menu for a ladies’ lunch.

On Sunday evening, Valerie Bertinelli and Tyler Florence are back on Comeback Kitchen to see which former Food Network Star finalist will get another chance at stardom. After that, Chef Stephanie Izard enters The Gauntlet to battle Iron Chefs Bobby Flay, Masaharu Morimoto and Michael Symon for a chance to enter the ranks of the esteemed Iron Chefs. Then, finish up the weekend by visiting some of the Iron Chef stars’ favorite spicy and seafood-centric restaurants.

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7 Ways to Up Your Pasta Salad Game

by in Recipes, May 18th, 2017

As our calendars start to fill up with plans for picnics, potlucks and backyard barbecues, it’s safe to say that we’re going to be seeing a lot of pasta salads. The danger of such a staple side dish though is that “safe” can quickly become “boring.” Don’t let pasta salad after pasta salad blur together this season. Take a break from your standard mayonnaise-laced fare and give these 7 recipes a try.

Tuscan Pasta Salad with Grilled Vegetables

Grill, meet vegetables. Radicchio, fennel and bell peppers take a turn on the grill to add a crisp-tender texture and charred flavor to a dish simply seasoned with lemon juice and Parmesan cheese.

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The Dangers of Your Avocado Addiction

by in News, May 17th, 2017

The Dangers of Your Avocado AddictionAvocado Warning No. 1: Guacamole prep may be perilous to your hand. Avocado is “one of the most dangerous foods to cut,” according to the New York Times. The Times of London reports that deep hand cuts from slicing avocados have become so common that surgeons in the United Kingdom have coined the term “avocado hand.” In fact, the San Francisco Chronicle notes that emergency rooms now anticipate a spike in avocado-related injuries on Saturday afternoons — a “post-brunch surge.”

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Your Sense of Taste Declines As You Age (Sorry)

by in News, May 16th, 2017

Your Sense of Taste Declines As you Age (Sorry)Some of us feel that our taste gets better as we age. (Consider some of those ill-advised outfits you wore in high school.) But when it comes to our ability to taste food, it actually gets worse.

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How to Eat Snacks for Dinner (and Feel Good About It)

by in Family, Recipes, May 15th, 2017

How to Eat Snacks for Dinner (and Feel Good About It)As a parent, I need to make dinner every single night. There are times when I simply cannot face turning on the stove, yet my four small children dutifully line up for dinner. There they are, ready for dinner. Reporting for duty. On these nights, I load up a tray (a cutting board will do just fine), pile it with a bunch of no-cook or quick-cooking bites, and declare it Snacks for Dinner Night. Here’s how to do it.

Version 1: The Feast

Somewhere between putting out a major spread and cleaning out the fridge, this kind of dinner is a collection of yummy flavors piled together in a big buffet. My kids call it “feasting.” I call it “dinner with no work.”

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Exclusive: Chef Stephanie Izard Looks Ahead to the Gauntlet

by in Shows, May 15th, 2017

Iron Chef GauntletFresh off a grueling five-week competition that saw both high and low moments for each competitor, Chef Stephanie Izard has bested her fellow challengers and has earned the right to advance to next week’s Iron Chef Gauntlet finale, where she’ll compete in the gauntlet. This three-tiered face-off will see her pitted against no fewer than three famed Iron Chefs — Bobby Flay, Masaharu Morimoto and Michael Symon — all for the chance to claim that coveted title for herself.

We checked in with Chef Izard moments after she learned of her victory over Chef Sarah Grueneberg in the Secret Ingredient Showdown and chatted about what awaits her next week. Read on below for an exclusive interview.

Congratulations! You’re officially headed to the Gauntlet. How are you feeling?
Stephanie Izard: Good. I’m relieved. … Now I’m just already in the zone. What are three dishes that I have not made thus far that I can bust out?

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One-on-One with the Latest Iron Chef Gauntlet Challenger to Go Home

by in Shows, May 15th, 2017

Iron Chef GauntletWith the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated. Today, we’re set to break down the latest episode, so if you haven’t watched it yet, don’t read on until you do.

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One-on-One with the Latest Iron Chef Gauntlet Challenger to Go Home

by in Shows, May 15th, 2017

Iron Chef GauntletWith the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated. Today, we’re set to break down the latest episode, so if you haven’t watched it yet, don’t read on until you do.

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Raiders of the Lost Chicken

by in In Season, Restaurants, May 13th, 2017

Chef Antoine Westermann Chicken is simple, right? You can take a breast, thigh or drumstick and grill, saute, poach or fry it for an everyday meal. If you want to be healthy, you buy organic or free-range, but we are all guilty of grabbing the generic package of on-sale chicken breasts at the grocery store in a pinch. Did you know, though, that the chicken you eat today is nothing like the chicken your grandparents ate? Read more