During this season of Chopped Grill Masters, Tuesdays at 10|9c, two new guests join the panel of regular judges at the chopping block: Tim Love and Amy Mills. Food Network fans will recognize Tim from his appearances on Iron Chef America. But this famed chef and restaurateur is known for Texas barbecue, and he’s bringing that expertise to Grill Masters, judging two of the tournament’s preliminary rounds. FN Dish caught up with Tim on the set of the show to talk about the importance of a hot grill, how he found his calling and what he hopes to see in the competition.
A s’more by any other name would taste as sweet. Well, that’s not quite how the line goes — but nevertheless, these s’more-inspired goods prove my point. Whether served in brownie, sundae or cupcake form, each of these recipes is just as much a s’more as the old-fashioned formula: a toasted marshmallow on top of a melty chocolate square, on top of a graham cracker. And the best part? You can make these in your oven or on your stovetop year-round. So even if your yard isn’t equipped for building a fire, you’ll be able to try every one of these seven s’more-inspired desserts before summer’s end.
S’Mauros: Skillet S’Mores (pictured at top)
Individual s’mores are scaled to feed a crowd in Jeff Mauro’s party-sized riff on the classic cookout dessert. This communal treat comes together on the stovetop and features a chopped-walnut base topped with warm chocolate chips and a blanket of gooey marshmallows. Serve graham crackers alongside for easy dunking.
I scream, you scream, Food Network screams for rich, fruity and extra-chocolatey ice cream. You read right: In this episode of Top 5 Restaurants, sweet-tooth scouts discovered America’s best creameries and ice cream parlors. Hosts Sunny Anderson and Geoffrey Zakarian gave you the scoop on these countdown-worthy frozen treats. Keep reading to find out who’s churning out Food Network’s favorite.
A new study conducted by the Cornell Food and Brand Lab has found that adventurous eaters — or “food neophiles,” as the researchers term them — tend to have a lower body mass index (BMI) than those whose eating habits are more restricted.
The study, published in the journal Obesity, included a nationwide online survey of 501 diverse young women (average age around 27) that measured how adventurous their eating habits were, as well as their perceptions of new foods, the characteristics of their lifestyle and psychology, and their BMI. Not only did adventurous eaters — those more inclined to eat foods like seitan, beef tongue, kimchi, rabbit and polenta — tend to have lower BMIs, they were also more prone to cook foods linked to their own heritage, have people over for dinner, engage in physical activities and be mindful about healthy food consumption.
Starting Sunday, Aug. 23 at 8|7c, famed chefs will enter Flavortown Market for a special five-part All-Stars series of Guy’s Grocery Games. You never know what host Guy Fieri has up his sleeves as he doles out games that even these chefs will find challenging. Whether it’s the Fieri Food Pyramid, a game of Can Can or the dreaded Food Wheel, they must be prepared for anything. The rotating panel of judges comprises Richard Blais, Melissa d’Arabian, Duskie Estes, G. Garvin, Troy Johnson, Beau MacMillan, Brian Malarkey, Catherine McCord and Aarti Sequeira. In the fifth and final episode, the All-Stars will be teamed up with professional athletes, giving the All-Stars even more of a sporting chance to win a cash prize for their respective charities!
So far on Cake Wars, we’ve seen everything from comic hero cakes to spectacular wedding creations. Each week contestants are bringing their A-game with the hopes of impressing judges Ron Ben-Israel and Waylynn Lucas, who along with host Jonathan Bennett make for a hilarious trio and a lively set, as seen in this behind-the-scenes video.
One of the best things about making veggie-centric meals is that you can plan your dishes around seasonal vegetables. By using what’s in season, you’ll ensure ultimate freshness and bright, beautiful colors every time. Since we’ve reached zucchini season, it’s time to seize squash’s day and use it in recipes that feature its versatility, like Ina Garten’s Zucchini Gratin (pictured above). Ina sticks with the typical ingredients of a classic potato gratin, like milk and cheese, but replaces the starchy potato with zucchini as a seasonal alternative.
Just because it is summer doesn’t mean we have to steer away from enjoying comfort. A creamy sauce comes together by adding a few tablespoons of flour for thickness — just like you would use for a potato gratin — and hot milk, and it coats the veggies. Ina adds breadcrumbs and Gruyère cheese before baking her gratin to create a golden, bubbly crust.
On vacation, normal breakfast routines go out the window — as they should, because your much-deserved days off should start with craveworthy morning meals. Whether you’re sightseeing, relaxing near the beach or enjoying a staycation at home, we’ve got the lowdown on breakfast destinations that are worth a special trip.
The lines often stretch around the block for these popular doughnut shops across the country, and once you’re biting into a decadent, deep-fried ring of dough, you’ll understand the reason why. Start the day with a maple-bacon doughnut in Washington, D.C., a birthday cake variation in Chicago or a Cointreau creme brulee confection in Portland, Ore. Check out Food Network-approved doughnut shops from coast to coast.