by Amy Reiter in News, February 21st, 2015
by Maria Russo in Recipes, Shows, February 21st, 2015
You know the old commercial: How many times would you have to lick a lollipop in order to reach the coveted center of a Tootsie Pop? One, two, (crunch) three? Although it ended with the wistful assertion that “the world may never know,” science has finally provided an answer: about 1,000.
Cleverly avoiding the vexing issue of the premature bite, researchers at New York University’s Courant Institute of Mathematical Sciences and Florida State University immersed hard candy in a water current, formulated a theory for how flows cause dissolving and shrinking, and made a few calculations to come up with their lollipop-lick estimate.
by Guest Blogger in Restaurants, February 21st, 2015
Like peanut butter and jelly and mashed potatoes and gravy, spaghetti and meatballs are two parts of a seemingly unbreakable culinary marriage, and in many homes, these Italian superstars are often the shining component of Sunday supper. Geoffrey Zakarian showcased his version of this timeless comfort food, featuring tender rosemary-laced meatballs simmered in a tomato-basil sauce for bold flavor and served with classic spaghetti, on this morning’s all-new episode of The Kitchen. The secret to his moist meatballs is the meat blend he’s chosen: a combination of ground pork and veal, plus pork sausage.
FN Dish wants to know, when you make spaghetti and meatballs at your house, which half of this dish is your favorite? Are you a lover of all things pasta, no matter its shape, or do you prefer the melt-in-your-mouth taste of a meatball cooked just right? Do you prefer to gently twirl the noodles on your fork or slice open the meatball in one fell swoop? Vote in the poll below to tell us whether you prefer the spaghetti or meatballs element of Sunday supper more.
by Maria Russo in Events, February 20th, 2015
By Alia Akkam
A tower of pancakes — hotcakes or flapjacks, if you prefer — glistening under a sheen of sticky syrup is as much a comforting symbol of weekend mornings as the diner’s roving coffee pot. Whether strewn with blueberries, made with tangy sourdough or served in their naked buttermilk state, here are some of the country’s tastiest iterations of the carb-laden breakfast favorite. Check out the full gallery for all 12 wake-up-worthy spots. Read more
by Allison Milam in Recipes, February 20th, 2015
With dozens of flaming-hot grills set up in the sand, hundreds of hungry guests filling the tents and a cool ocean breeze wafting through the air, the scene was set for South Beach Wine & Food Festival‘s most-anticipated event: the ninth annual Burger Bash. In true festival fashion, your favorite Food Network stars, as well as local and national chefs, delivered a whopping 30 burgers in over-the-top form, each piled high with classic and creative toppings. Once again, Burger Bash veteran Rachael Ray was on hand to host the sold-out soiree as familiar faces like Iron Chefs Jose Garces and Masaharu Morimoto came together to cook up signature between-the-bun offerings and judges Geoffrey Zakarian, Katie Lee and Chrissy Teigen, among others, welcomed the meaty challenge of sampling every burger and deciding which reigned supreme.
While the judges dug into their burger offerings, fans, too, were bellying up to chefs’ tasting stands to get their hands on some of the most-craveworthy bites of the night, including Shake Shack’s Roadside Shack, Emily’s Emmy Burger and STK Miami’s lil’ BRGs. Everyone was given one token upon entering the event, and with that came the power to vote for the People’s Choice winner.
After a few hours of indulgent burgering, Rachael, the judges, and the Schweid and Sons team came together to announce the winners, and sure enough, thanks to his fail-proof Bash Burger, Josh Capon of Miami’s Lure Fish Bar earned the Judges’ trophy this year. Capon’s now-infamous patty topped with sweet, savory and welcomingly rich bacon-onion jam has become a good-luck charm of sorts for the chef, as it’s earned him several Burger Bash titles at the New York City Wine & Food Festival, and tonight it clinched his first-ever victory in South Beach. “I’ve always wanted South Beach so bad, baby. So bad,” Capon exclaimed on stage. “Burger Bash forever!”
by Lindsay Damast in Recipes, February 20th, 2015
Feeding a crowd doesn’t need to be a prim and proper affair involving napkin rings and fancy flatware. In fact, easy entertaining is the name of the game, and Ree’s easy chili night menu doles out casual cold-weather comfort for a crowd. Complete with easy sides, a meaty queso and a skillet cookie sundae, this is the chili-night spread you should be tucking into with your crew.
by Marisa McClellan in Recipes, February 20th, 2015
If you’ve ever spent any time scrolling through the feed of photos on Instagram, you’ve probably seen it: a bowl filled with some carefully arranged ingredients (lines, pie charts or concentric circles will do) that seems to be either a meal or an art project. The #breakfastbowl (or #smoothiebowl, depending on whom you ask) is a popular trend amongst food documentarians — and not only because the sometimes Technicolor compilations make for a visual feast.
In a world of DIY frozen yogurt shops and make-your-own-burrito chains (however unhealthy they may turn out to be), customization and variety is key. And the breakfast bowl presents the ultimate way to start your day your way. These morning treats allow you to sample just a little bit of everything, which will make you feel more satisfied and help keep that pre-lunchtime hunger at bay. The recipes below are packed with nutrients and are all under 400 calories a pop.
by Maria Russo in Events, February 20th, 2015
Most of the time, I cook simply out of basic necessity. I spend a goodly amount of time thinking about food because (like all people) my husband and I need to eat and I prefer that we eat things that are budget-friendly and relatively healthful.
However, sometimes I choose to cook because I’m looking to experience new flavors or I want to recall an experience I had sometime in the past. Food is a far more affordable way to “revisit” a familiar town or region than buying a plane ticket and is decidedly more instantaneous to boot.
by Rosanna Talarico in Shows, February 20th, 2015
When Italian food is the name of the game, no two will do it better than Cooking Channel’s own Debi Mazar and Gabriele Corcos, so it’s no surprise that this husband-and-wife duo was on hand to host as the South Beach Wine & Food Festival inaugurated its first-ever Al Fresco Italian Feast last night. The hosts of Extra Virgin, plus native Italian and fearless Food Network competitor Fabio Viviani, as well as dozens of America’s greatest Italian chefs, came together underneath the colorfully lit tents along the sandy shores of Miami to dish out a true feast of a meal celebrating the best of Italian comfort foods and pay tribute to pay tribute to Ronzoni Pasta’s 100th anniversary. Though Mother Nature surprised partygoers with unseasonably low temperatures for Florida, the cool air didn’t stop anyone from cozying up to heaping plates of classic-red-sauce pasta, cheesy ravioli and plenty of sweet roasted meats as they danced to a DJ-band mash-up in the sand.
by Amy Reiter in News, February 19th, 2015
This weekend on Food Network, stay in and get cozy with great comfort food recipes. On Saturday morning, join Ree Drummond as she cooks her family’s favorite dishes. Then, it’s a comfort food feast on The Kitchen as the cast shows off their wild comfort food mash-ups. On Sunday, Giada De Laurentiis has you covered with recipes and ideas for your late-night cravings. Next, Guy Fieri is whipping up a Southwestern meal with his special guest, Joey Fatone. Then, watch Nancy Fuller incorporate beer into her cooking and baking on Farmhouse Rules.
Also, on Sunday night, root for your favorite chefs as they fight for the prize on Guy’s Grocery Games and Cutthroat Kitchen. And don’t miss the one-hour-special of Diners, Drive-Ins and Dives at 9|8c as Guy Fieri shares the top food spots on wheels.
How much do you pay for a typical jar of peanut butter? Three or four bucks, maybe five? For super-typical peanut butter, though, you can expect to pay a bit more: $761 for three six-ounce jars, which works out to be about $254 per jar.
That’s how much the National Institute of Standards and Technology, an agency of the U.S. Commerce Department, charges for its pasty PB known as “Standard Reference Material No. 2387.” And if you want to know what’s so unusual about the government agency’s peanut butter, aside from its catchy name, the answer is: nothing. Nothing at all. Which is precisely the point.