by Nikhita Mahtani in Shows, July 20th, 2014
by Alton Brown in Uncategorized, July 20th, 2014
Cutthroat Kitchen host Alton Brown‘s sabotages can involve any number of evilicious plans, such as replacing a contestant’s prime ingredient with an inferior one or taking one’s cooking tools away. While these sabotages are bad enough themselves, Alton took evil to a new level in the fondue challenge, where he took away all of one chef’s ingredients and replaced them with his ‘Party Fondue Pot’, a large container of melted nacho cheese that hid a number of ingredients in its depth.
Chef Tom was given this sabotage and had to hunt through the 35 gallons of cheese to find something he could use for the fondue. Alton noted to judge Jet Tila on this week’s After-Show, though, that Chef Tom didn’t use any of the cheese from Alton’s pot in his fondue. “I would have used a little of this just as an emulsifier,” said Alton. “Because then you don’t have to worry about texture! This stuff’s never going to clump.” Still, Chef Tom walked away the winner, thanks to Chef Matt’s lack of starch in his cheese sauce.
Click play on the video above to see the Party Fondue Pot up close, and hear Jet’s reaction.
by Sarah De Heer in Uncategorized, July 20th, 2014
Every week, Alton Brown is joining the Star Talk roster to talk about the most-re...
by Nikhita Mahtani in Community, July 20th, 2014
Sarah and Emma found themselves surviving elimination in Episode 7, and because anything can happen in Vegas, with luck changing by the minute, these ladies had the advantage of selecting the teammates they wanted to work with in this week’s ch...
by Alia Akkam in Uncategorized, July 20th, 2014
The best part of summer is the abundance of fresh herbs that can be used to season even the most-mundane dishes. One of these herbs is basil, which has a bright and sweet flavor profile and can be used in a number of recipes, from pesto to seafood. If you’re worried about how to incorporate it in your daily recipes, take a look at this week’s Most Popular Pin of the Week, a post from our Healthy Eats blog outlining ‘10 Great Ways to Use Up Fresh Basil‘.
For more healthy summer inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.
Check Out the Blog Post: 10 Great Ways to Use Up Fresh Basil
by Ricky Smith in Drinks, July 19th, 2014
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here!
Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Networ...
by Maria Russo in Recipes, July 19th, 2014
Think about the first time you go to the grocery store or farmers market and see a big display of bright-green watermelons. It’s hard not to pick up one of those beauties and use it in every possible way. But the options don’t end with putting it in a fruit salad or on the grill. Watermelon is also super versatile when it comes to drinks, including cocktails. Adding it in or using it as a base gives any drink that juicy, slightly sweet flavor for which watermelon is known. So check out these one-of-a-kind recipes and start embracing the wonderful world of watermelon cocktails.
Watermelon Mai Tai: A spicier alcohol like rum might not be the first thing you think of when you want to cool off during a hot summer day, but this drink uses it perfectly. With watermelon and lime to cut through the strong flavor of the rum, it goes down nice and smooth. Just don’t let the fruity flavor fool you into having too many.
by Sara Reistad-Long in Uncategorized, July 19th, 2014
While you may reach for soy sauce only when making — or opening up the delivery containers of — Asian-inspired dishes, this deliciously salty condiment can also be a shining ingredient in other kinds of plates, as The Kitchen co-hosts explained on this morning’s all-new episode. Read on below to get the cast’s top recipes for soy sauce-based greens, salad, pulled pork and more.
The sweetness of the orange soda is balanced by the savory soy sauce and the subtle heat of crushed red pepper in Jeff Mauro’s Soy-Da Glazed Pulled Pork (pictured above). He waits until the bone-in pork shoulder has been roasting for a few hours before adding the glaze (so the sugars don’t burn in the oven).
by Melissa d'Arabian in Food Network Chef, Recipes, July 19th, 2014
In this week’s news: The organic set has a told-you-so moment; the calories-in-calories-out theory loses cachet; and the veggie burger seizes the gourmet spotlight.
Whole-Paycheck Prices? (Maybe) Just Worth It.
Here’s a reason to feel ...
by Amy Reiter in News, July 18th, 2014
Who doesn’t love coming home to the aromas of a slow cooker filled with bubbling chili, steaming chicken and dumplings, or hearty beef stew on a cold day? The slow cooker is a staple for the busy person’s winter menu rotation. But come Memorial Day, many of us tuck the slow cooker away in the garage on top of a carton of wool mittens and mothballs, not to be seen before the first chill of Halloween.
I want to change that, one household at a time. I’d like to make the case for slow-cooking in summer. In fact, I think it is the most-underused companion to your summer outdoor barbecue.
Do you remember the good old days — back before supermarkets and shopping centers swept into the suburbs and milk was routinely pasteurized, homogenized and contained in plastic — when the milkman, dressed in his crisp white uniform, used to come in his truck or horse-drawn wagon, glass bottles clanking, and a set fresh daily supply of dairy on your doorstep?
Yeah, me neither. But even those who are too young to have had personal experience with the family milkman may feel nostalgic about the simplicity and the directness of the farm-to-table connection his cap-and-bow-tie-wearing image evokes. That collective sentimentality, as well as an interest in buying local, a commitment to quality and the lure of time-saving convenience, is the driving force behind a new (old) trend: the return of the milkman.