Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer hot shrimp or cold shrimp.
Dessert confession: I am not a pie person.
Unless it’s Key lime, I can easily pass pie by, even if my disinterest in crusts and cobblers containing apple, cherry, blueberry, pumpkin or (shudder) mincemeat deeply offends my pie-baking mother-in-law. So if you’re serving pie a la mode, just hand me the a la mode, please. But if there’s cake, feel free to give me the biggest piece — and then another.
I am a cake person.
It turns out the world may fall into two distinct groups: pie people and cake people. Recently, representatives from both camps squared off in a battle over bragging rights on Vox.com: “Is cake the great American dessert? Or is it pie?” the site wondered.
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Four young chefs-in-training entered the competition on tonight’s third episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 3.
It’s not always clear, as you’re standing in the supermarket aisle and feeling overwhelmed by a shelf crowded with different versions of the same product, when it’s worth reaching for a recognizable name brand and when you can save yourself a few hard-earned bucks and buy generic without sacrificing quality. Next time you’re in that situation, you may want to ask yourself, “What would a chef do?”
In a follow-up to a recent study on the over-the-counter-medicine-buying habits of doctors and pharmacists, a group of researchers at the University of Chicago’s Booth School of Business and at Tilburg University in the Netherlands has revealed which foods chefs and other food-prep pros buy generic more frequently than the general consumer, and for which food products they tend to shell out for a name brand.
Cheesecake, chocolate chip cookies, brownies and pound cake — these are just a few of the mouthwatering sweet treats that can be made easily all year round with guaranteed success. But when it comes to those fruit-focused desserts that depend on the ripest produce, it’s often best to wait until their shining season, to make sure the finished product turns out as sweet as possible. While strawberry and rhubarb season is coming to a close and the fall harvest of apples is still a few months away, now is the time to celebrate juicy peaches, and one of the easiest ways to do that is to bake them into a deliciously decadent cobbler. Start with a base of sweetened, spiced sliced peaches and finish it with an indulgent topping of crumbled oats or buttery pastry before baking until it’s tender and bubbly. For more summertime dessert inspiration, check out Food Network’s top-five peach cobbler recipes below to find must-try picks from Alton Brown, Sunny Anderson, Guy Fieri and Trisha Yearwood.
5. Slow-Cooker Peach Cobbler — A hands-off dessert that requires only 15 minutes of prep time, Alton’s fuss-free cobbler lets the slow cooker do the work for you.
4. Blueberry-Peach Cobbler — Save time in the kitchen by using a prepared pie dough as the topping for Sunny’s two-fruit dessert, laced with nutmeg for added flavor.
Remember that beef jerky you got at the gas station during road trips? The stuff that’s loaded with sodium and has what you would imagine the texture of dog treats to be? Well, it has come a long way since then, becoming a bona fide healthy snack for protein lovers. With less sodium, better flavors and almost nothing unnatural about it, artisan jerky is on the rise.
Just one ounce of the leading brand’s beef jerky can have almost 800 milligrams of sodium, while new brands that concentrate on a more-natural process usually stay around 400 milligrams for the same-size serving (some as low as 300). Besides the fact that these new brands won’t make you feel like you’re gnawing on a salt block, they’ve also got an ingredient list you can fully pronounce. It’s refreshing to see words like “garlic” and “sesame seeds” in place of words like “flavorings” and “monosodium glutamate.”
When summer produce is at its peak, it needs little more than the addition of a few seasonings for the flavors to really shine. Here, cucumbers, summer squash and tomatoes are blended into three simple soups accented with herbs and enriched with avo...
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Alton is Food Network’s resident food historian, the overall respected voice of reason as a mentor-judge on Food Network Star, and the evilicious host of Cutthroat Kitchen.
Rachael Ray hosted the final five, as well as Alton, Bobby and Giada, on her talk show during last week's episode, and tasked the finalists with helping to solve a common problem: dinnertime struggles. After several successes (and also several failu...