by Amy Reiter in News, June 21st, 2015
by Amy Reiter in News, June 20th, 2015
Shh … don’t wake the barbecue. It’s resting.
While the conventional wisdom used to be that the ideal time to enjoy the smoky goodness of barbecued meat was right when it came off the pit — avoiding the mushiness or drying that could result from various methods of “holding” it — there’s a new theory gaining traction among pitmasters. NPR reports that allowing barbecued meat to “rest,” if done correctly, actually improves its flavor.
by Maria Russo in Recipes, Shows, June 20th, 2015
Your days of sharing and gaping at food photos on social media while remaining blissfully unaware of how many calories are lurking in those beautiful meals may be numbered. Google is working on an artificial intelligence tool that will analyze your food pictures and estimate how many calories are being served up on your plate.
The tool, Im2Calories, which was unveiled at a “deep learning” summit in Boston last month, will cast an eyeball (or whatever the high-tech AI equivalent of an eyeball is) over that grainy Instagram photo (high-res not required) of your burger, breakfast or baked good — along with accompanying sides — and use algorithms to calculate the number of calories you’re about to enthusiastically consume, Popular Science reports.
Terrifying, perhaps, but that may be part of the point. Im2Calories’ creator, Google research scientist Kevin Murphy, says his aim is not to shame people, but rather to inform them so they can make decisions about the foods they eat (and feel compelled to share on social media) with complete caloric information.
by Lindsay Damast in Recipes, June 20th, 2015
In the spirit of Father’s Day this weekend, The Kitchen co-hosts shined a light on one of Dad’s all-time favorite pastimes — snacking — on this morning’s episode. While bags of cheese-flavored chips and salty pretzels are surely tried-and-true classics, you can easily dress up these go-to bites and turn them into all-new munchies.
You know Dad loves Buffalo chicken wings, so he’ll surely be wowed by these Buffalo Potato Chips too. The secret ingredient? A mild hot sauce drizzle, which clings to ruffled potato chips. For an extra level of flavor, add blue cheese for a welcome bite.
by Amy Reiter in News, June 19th, 2015
There’s nothing quite like a sweet, juicy fruit pie in the summertime when an abundance of berries, stone fruits (see: Peach Streusel Slab Pie, above) and melons are at their peak. And slab pies are great for feeding a crowd — or at least a crowd of eight. If you’re entertaining a larger group, dessert can quickly become an afterthought, what with all the appetizers, side dishes, drinks and grilled mains to coordinate.
by Food Network Magazine in Food Network Magazine, June 19th, 2015
Broccoli can be beautiful and sweet. An orange can be lovely and reassuring. In the hands of Danling Xiao, foods like these are all that and more: Two small florets become a couple of hedgehogs hanging out. A simple citrus yields a doorway that opens onto a floating peel staircase and becomes a lesson in unrushed romance.
For the past three years, Xiao, a Sydney-based designer and digital strategist, has been transforming food into art and posting photos of her charming creations on Instagram. She calls her project Mundane Matters, but the images of, just for instance, a bench crafted from a zucchini, a cauliflower sheep and a toaster made of bread (how meta) are really anything but mundane.
by Christie Bok in Shows, June 19th, 2015
We aren’t sure what Curtis Stone’s wife is going to do for him for Father’s Day, but it’ll be tough for Lindsay Price to outdo 2014: She hired a string quartet and spent all day cooking him an Italian dinner. And this was to one-up Curtis’ Mother’s Day move the month before, when he hired a mariachi band and rolled out a Mexican feast in their backyard. Over the top, yes, but the chef doesn’t get much time off, between his Los Angeles restaurant, Maude, and his hours on the set of All-Star Academy. When he does have a minute with Lindsay and their two young sons, Hudson and Emerson, he makes a big deal of it. Curtis would love anything Lindsay decides to make this year, but he admits that he often craves a big steak. “All us guys like to feel like Fred Flintstone once in a while,” he says. This summery steak dinner, from his cookbook Good Food, Good Life, couldn’t be easier. “It leaves more time for friends and family,” he says.
Get Curtis’ ideal Father’s Day meal below.
Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa (pictured above): “I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness.”
by Maria Russo, June 19th, 2015
This Saturday on Food Network, tune in to see what your favorite chefs are cooking to celebrate the fathers in their lives. First, catch up with Ree Drummond as she cooks a Tex-Mex lunch for her father-in-law Chuck and his crew, who’ve been working on the ranch. She makes slow-cooked Spicy Shredded Pork and Cheese Enchiladas, dishes that are sure to satisfy a cowboy-sized appetite. Then, Trisha Yearwood and her sister make some of their favorite guy-friendly dishes, like a loaded Taco Pizza and a decadent German Chocolate Cake. End your afternoon with a Father’s Day-themed episode of The Kitchen, where the cast brings you a special dad edition of Tool Takedown and a homemade banana-split ice cream cake.
Food Network’s Father’s Day-inspired meals continue on Sunday morning. Check out Daphne Brogdon’s new recipes like her “Dad-hattan” cocktail to toast her husband, Mark. Next, join Damaris Phillips for a brunch sparked by her grandfather’s sweet tooth, where she whips up Cinnamon Roll Biscuits with Sweet Tea Caramel and Five-Cup Ambrosia. On Sunday night, put your game face on (and grab Dad too) to get ready for three hours of back-to-back competition. Watch as four dads race down the grocery aisles on Triple G, and then stay tuned to see Food Network Star finalists tasked with making tiny and trendy food creations. Plus, you won’t want to miss the all-new sabotages on Cutthroat Kitchen.
by Allison Milam in Community, June 18th, 2015
It's the nature of the Food Network Star beast for some finalists to leave the competition as quickly as they entered it. After all, there's only a few short weeks between the premiere and the finale, which means that Bobby Flay and Giada De Laurenti...
by Emily Lee in Recipes, June 18th, 2015
When you’re not creating Snapchat works of art yourself, mulling through your friends’ stories or, dare we say, taking screenshots of their silly Snaps (gasp! oh no, you did not!), you best believe that there is more to Snapchat than meets your current feed. In fact, there’s a wide world of Snap sensations out there just waiting for you to get out of your social circle and add them. If you’re in the market for some new Snapchat eye candy, you’re in luck: The new site Snap Stars showcases about 50 of the app’s most-adventurous users. Plus, we’ve zeroed in on seven of our own Snapchat faves, starring hilarious food-loving individuals, for you to add and follow.
Choosing the right appetizer for a group gathering is no easy feat, and on an occasion like Father’s Day, the stakes are even higher — Dad deserves a solid celebratory feast. Dips are an ideal choice thanks to their ease and versatility, and they will commence the meal without overshadowing it. Better yet, the whole family can get involved in dip preparation — even the littlest kids. To get your game plan in order, start by selecting a main dish you know Dad will love, then prepare a dip that plays off of those flavors, whether rich and creamy or bright and refreshing. These seven winning dips are guaranteed to score big.
Spicy Bacon Guacamole (pictured at top)
There are few dips more satisfying than fresh, chunky guacamole — except for guacamole with bacon in it. When preparing a batch of this cumin- and jalapeno-spiced guac, cook up a few bacon slices, then crumble them into this chunky dip. Dad will surely approve.