How to Stock Your Pantry Like a Pro

by in How-to, September 17th, 2014

How to Stock Your Pantry Like a ProA well-stocked pantry is the key to kitchen happiness. Forget about hiking to and from the supermarket on a daily basis; a kitchen supplied with all the necessities means that you’re prepared for anything, like cooking your next meal on the fly.

With all the special diets out there, one type of pantry does not fit all. Here’s our guide to having everything on hand. In addition to lining the shelves of your pantry with nonperishables, think about curating fresh items for your refrigerator or freezer as well that are still long-lasting, smart buys. How does your stock stack up?

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Now You Can Stick Julia Child and James Beard on Your Envelopes

by in News, September 17th, 2014

James Beard USPS StampsWhat do Edna Lewis, Julia Child, James Beard, Felipe Rojas-Lombardi and Joyce Chen have in common? Well, yes, they were all famous chefs. But what else do they have in common?

They’re all getting their faces on stamps! On Sept. 26, the U.S. Postal Service will launch a new, limited-edition series of Celebrity Chefs “Forever” stamps featuring portraits of five late, lamented kitchen luminaries whom USPS Director of Stamp Services Susan McGowan has called “pioneers.”

While food has been featured on stamps since way back in 1995, when letter senders could plaster peaches on their envelopes, it’s the first time food personalities have been so honored, Today.com notes.

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Get Your Pizza With a Little Something Extra in Los Angeles

by , September 17th, 2014

What’s your favorite pizza topping? Maybe it’s mushrooms. Maybe it’s pepperoni or anchovies. Chances are, however, it’ not an illicit (in some places) drug. Maybe that’s just because you haven’t tried it yet. If you live in Los Angeles, you can now make like Cheech or Kumar and get your pizza with an extra layer of green. Wink wink. Nudge nudge.

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WATCH: Alton’s Top 5 Culinary Sabotages

by in Food Network Chef, Shows, September 17th, 2014


As the seasons progress on Cutthroat Kitchen (Season 5 starts this Sunday at 10|9c), it seems as if the sabotages are getting more and more diabolical. Recently, Alton Brown shared his top five favorite culinary sabotages with FN Dish.

Click play on the video above to watch Alton count down his favorite culinary sabotages from the first four seasons.

Chatting with the Chopped Ultimate Champions: Celebrities, Part 4 Winner

by in Shows, September 16th, 2014

Chopped Ultimate ChampionsFor the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before. They’ve tasted what it feels like to win, and they’re hungry for more. In tonight’s fourth round, four celebrities from the world of television, music and sports battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history: $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 4.

Read the interview with the winner

10 Apple Dishes Kids Can Help Make

by in Family, September 16th, 2014

10 Apple Dishes Kids Can Help MakeNothing says fall like the crunch of a good apple. Sure, kids love eating ‘em fresh out of the fridge, but here are 10 simple ways for your brood to help cook — and eat — their way through apple season, enjoying every bite.

1. Old-Fashioned Apple Crisp (pictured above): If this is your kids’ first crisp, you can’t go wrong with Ina Garten’s classic take. Kids can sprinkle the topping on with their fingers.

2. Healthy Apple Spice Quick Bread: Make one loaf for breakfast and snacks, and a second to freeze for later. Kids can shred apples and grease the pan.

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Dinner Rush! Italian Combo Calzone

by , September 16th, 2014

Spoiler alert: Italian Combo Calzone is a shorter way of saying “you’ve earned something delicious for dinner tonight.”

Borrowing inspiration from a classic Italian combo sub, this almost effortless calzone packs not just one but three different meats. It’s easily prepared with some store-bought pizza dough, and it has an ingredient list that requires virtually no advance prep. This weeknight warrior scales nicely, making it a great fix for feeding an army; it also excels as leftover lunch the next day.

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Sweet and Savory Selections in St. Louis — On the Road with the Great Food Truck Race

by in Restaurants, Shows, September 16th, 2014

St. Louis on The Great Food Truck RaceThis past week on The Great Food Truck Race, the rookies rolled into St. Louis, where they’d soon learn a lesson or two about food truck ownership. In a Speed Bump challenge Tyler had them earn their seed money by selling the city’s specialty, toasted ravioli. After that, the trucks got back to selling their normal menus, but before they knew it, Tyler visited the trucks to test their food. Finding their quality lacking, he instituted a Truck Stop cooking challenge, whose winner would double their till. At the end of the two days a frontrunner was sent home, learning that it doesn’t pay to mess with quality.

Whether you’re looking for the local specialty or just want a sweet fix, St. Louis has a little bit of everything, including comfort food, international specialties, made-from-scratch doughnuts and more.

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