Update: FDA Gluten-Free Labeling Regulation Takes Effect

by , August 5th, 2014

gluten-free cupcakes
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “...

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Willie Degel Shuts It Down: A Restaurant Stakeout First

by in Shows, August 5th, 2014

Wille DegelOn an all-new Restaurant Stakeout this Wednesday at 9|8c, host Willie Degel does the unthinkable, by shutting down a restaurant for the first time. On the episode, Ricky, the owner of the Red Room in New Rochelle, New York, has been faced with running his mom’s restaurant. But without any experience, he’s put all his trust in his staff — a decision that might not be the wisest. Luckily, Willie is there to show him what’s really going on, and to help him see that sometimes you have to close one door in order to open another.

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QUIZ: Pop Stars’ Backstage Snack Requests

by in Food Network Magazine, August 5th, 2014

QUIZ: Pop Stars' Backstage Snack RequestsBackstage snacks are some of the perks of being a pop star — whether they’re there to fuel energy, help calm nerves or simply enjoy. While working on Food Network in Concert coming up this September, Food Network Magazine discovered the reported food requests of some of today’s top stars. Can you match each snack with the correct musician?

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Smoothie of the Month: Apricot with Oats and Yogurt

by , August 5th, 2014

apricot smoothie
When apricots are ripe and at their peak, they have an irresistible tart, tangy and almost floral flavor. And because the flesh of an apricot is quite thick, the fruit makes a great addition to smoothies, requiring little more to achieve a velvety c...

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Watch the Pilots and Vote for the Next Food Network Star

by , August 5th, 2014

Watch the Pilots and Vote for the Next Food Network Star, Season 10Time is running out to vote for this year's newest Food Network Star. Will you join Lenny on the range? Will you learn the secrets to Italian cooking with Luca? Or will you dive into the seas with Nicole?

Watch all three pilots now and vote for your ...

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Enter for a Chance to Win Cookbooks Featured in Off the Shelf

by in Contests, August 4th, 2014

Enter for a Chance to Win Cookbooks Featured in Off the ShelfNothing takes the burn out of midsummer heat like free cookbooks. FN Dish is giving one lucky reader his or her very own stack of books mentioned in recent Off the Shelf posts.

The books featured in this giveaway include:
Jeni Britton Bauer’s Jeni’s Splendid Ice Cream Desserts
Marisa McClellan’s Preserving by the Pint
David Lebovitz’s My Paris Kitchen
Kimberley Hasselbrink’s Vibrant Food
Allison Kave’s First Prize Pies

To enter: Tell us in the comments what your favorite summer recipe from Food Network is (must include URL in answer). FN Dish is giving away this collection of cookbooks to one lucky, randomly selected commenter.

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Veggie Mini Burger Pita — Meatless Monday

by in Recipes, August 4th, 2014

Veggie Mini Yogurt PitaFor a bite-size treat that’s perfect for a lazy summer barbecue, try your hand at these meatless mini burgers by Jeff Mauro. Ready-made veggie burger patties tend to be unhealthy due to their use of mock meats, and are full of sodium, which often leads to people skipping them altogether. With a few inventive ideas and a food processor, however, you can create a meatless alternative that is as flavorful as it is healthy.

In this Veggie Mini Burger Pita with Cucumber Yogurt Sauce recipe, the patties are made with a mix of quinoa and cannellini beans to kick up their protein content and are seasoned with breadcrumbs, spices, cilantro and garlic. They are then stuffed into soft pita bread and topped with a creamy, tangy yogurt-based dressing for an added pop of flavor. Try these at your next barbecue for a healthy dish all party guests will enjoy.

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Ask Yourself These 10 Questions Before You Vote — Justin’s Rebel Recap

by , August 4th, 2014

Justin's Rebel Recap, Episode 10Congratulations, Star fans! You've waited 10 weeks for this moment. Indeed the power to transform the life of a formerly ordinary cook into a bona fide Food Network Star is in your hands — but not before one final hopeful's head rolls.

The final fo...

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How High is “High-Fiber”? (Nutrition Buzzwords, Demystified)

by , August 4th, 2014

cereal
Ever wondered what that “high-fiber” cereal is actually providing in the way of fiber? (And is it less impressive than the box labeled “fiber-rich”?) Or ever considered how many calories are in a “low-calorie” spo...

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Making History — Alton’s After-Show

by in Shows, August 3rd, 2014

This week on Cutthroat Kitchen, history was made as an ingredient was sold for the highest amount ever paid for a sabotage on the show: $16,500. The sabotage in question was none other than the pickled ginger that replaced all of Chef Christina’s ground ginger in the gingersnap cookie round, as host Alton Brown tried to trip up the contestants by having them use ingredients that they were unfamiliar with in dishes that they know and love.

Judge Simon Majumdar, however, didn’t think that the ingredient should have gone for that much. “It has a flavor,” said judge Simon. “If you can use other spices alongside of it, you can get away.” This is exactly what Chef Christina did, and she secured the win. Alton explained, “I actually like that stuff in cookies, because I feel like it balances the sweetness, as well as the bitterness, of the molasses very well.” Chef Christina walked away with a whopping $18,500.

Click play on the video above to see how Chef Christina made use of the pickled ginger in her dish, and hear judge Simon’s reaction.

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