by Maria Russo in Shows, April 25th, 2016
by Maria Russo, April 25th, 2016
In just a few short years of Cutthroat Kitchen episodes, host Alton Brown has traveled to camp, celebrated the big game in roaring fashion and hosted a holiday feast worthy of Santa Claus himself — all things we do in our day-to-day lives in the new millennium. Now, for the first time ever, Alton is hitting the rewind button and going back to the 1900s in evilicious style in the upcoming Time Warp Tournament, premiering Wednesday, June 1 at 9|8c.
by Maria Russo in Recipes, April 25th, 2016
Food Network Star, Season 12 kicks off in less than a month (tune in to the premiere on Sunday, May 22 at 9|8c), and just as the 12 finalists are anxiously awaiting the job interview of a lifetime, mentor-judges Bobby Flay and Giada De Laurentiis are...
by Maria Russo in Shows, April 24th, 2016
It’s no secret that vegetarians love tofu — after all, it gives a boost of protein to meals that would otherwise be lacking — but, believe it or not, even the meat eaters among us can and should enjoy the benefits of tofu. Yes, it’s chock-full of protein, meaning that it will keep you full. But beyond the functionality of it and into flavor, it’s a culinary blank canvas, which means that you can pair it with seemingly countless ingredients to complete your meal. When you’re shopping for tofu, keep an eye out for the different kinds of available. While silken tofu can be blended into smoothies, the firm and extra-firm kinds can star in soup, or be treated like hunks of meat, as they do in the recipe from Food Network Magazine pictured above.
by Lauren Piro in Recipes, April 24th, 2016
Though he’s always game to try his hand at the sabotages of the day, Cutthroat Kitchen judge Jet Tila managed to dodge a few downright evilicious sabotages during tonight’s all-new After-Show — at least in the beginning. Instead of having to cook front-to-back with host Alton Brown or to dig through a vat of grease for cooking tools, he enjoyed a game of Greek-salad pong — aka a healthified version of the beer game you know and love — wherein he and Alton attempted to secure salad ingredients across the table. But once he managed to score the essentials needed for a salad, Alton unveiled something that he deemed “a horribly simple but wonderful sabotage,” and it all but prevented Jet from making that very salad.
by Maria Russo in Community, April 24th, 2016
If you told the childhood version of yourself that one day you’d flip for a cake filled with a vegetable, you surely would have laughed. But this tried-and-true dessert is endlessly craveable no matter how you make it. And yes, there are many ways:
by Samantha Lande in Restaurants, April 23rd, 2016
Not just for sandwiches, the classic combo of PB and J can star in dessert, too, as it does in this week’s Most Popular Pin of the Week. Ina Garten makes a sweetened dough to feature as both the base of the bars and the topping. And in the middle, it’s all about the jam; Ina opts for raspberry, but you can use your favorite flavor if you prefer. For welcome texture, blanket the dessert with chopped peanuts before baking.
For more impressive dessert recipes, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Peanut Butter and Jelly Bars
by Maria Russo in Recipes, Shows, April 23rd, 2016
Chefs spend their days absorbed in their own kitchen — rarely getting the opportunity to experience food beyond the day-to-day operations in their own restaurant. When they do get a break to travel, many of them find inspiration in food that becomes fodder for dishes that later appear on their restaurant menus. We asked a few chefs to tell us which cities have inspired some of their favorite new dishes. Read more
by Katie Workman in In Season, Recipes, April 23rd, 2016
Most mac and cheeses are made with one or two, maybe three, cheeses, and sure, they turn out plenty gooey and creamy. But what happens when you more than triple that melty, buttery goodness and stir in a whopping 10 kinds of cheeses? Richness and decadence of the best sort, of course. On this morning’s cheese-focused episode of The Kitchen, Sunny Anderson, the unofficial queen of all things mac and cheese, debuted this showstopper, with wowing results. And perhaps best of all, it’s both easy to make and shockingly easy on your wallet. Here’s how.
by Emily Lee in How-to, April 22nd, 2016
Leeks are a member of the Allium family, which is essentially the onion family, and can really be used in any way that you would use an onion, which is lots of ways. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers.
They are available in the fall and the spring, with the spring leeks being smaller and more mildly flavored. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, and featured as a vegetable in their own right (which is more common in European cooking) or as a supporting aromatic.
This Earth Day, food recovery is the hot topic on everyone’s docket — and for good reason. Recent research from the USDA revealed that over one-third (30 to 40 percent) of our food supply goes to waste each year, while studies by the U.S. Environmental Protection Agency show that we could feed over 25 million Americans living in food-insecure homes if we were to reduce food waste by just 15 percent.
In light of these figures, there are now a number of programs dedicated to food recovery. Just last September, the USDA and the EPA teamed up to tackle the nation’s food waste epidemic and announced the first-ever national food waste reduction goal: To cut food waste in half by 2030. It may sound lofty, but the organizations have already seen great success with their joint U.S. Food Waste Challenge, which provides a platform “to assess and disseminate information about the best practices to reduce, recover, and recycle food loss and waste.” By the end of 2014, the challenge had over 4,000 participants, well surpassing its goal of 1,000 participants by 2020 — and also proving that you don’t need to be a political ecologist or a policymaker to affect positive change.