Sweet Genius Bloopers From Season 3

by in Food Network Chef, Shows, January 17th, 2013

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Ron Ben-Israel may have it all together in the sweets department, but he doesn’t always have his act together on the set of Sweet Genius. Don’t miss these hilarious bloopers from Season 3 (click the play button above).

Don’t forget to tune in Thursdays at 10pm/9c to catch Ron in an all-new season of Sweet Genius. Each episode, master pastry chef Ron will challenge four chefs to create scrumptious sweets with surprise ingredients to see who will win the $10,000 prize.

Keep watching: More Sweet Genius Bloopers From Season 3

Bobby Flay Fit, Episode 4: Discipline

by in Uncategorized, January 17th, 2013

Bobby Flay Fit Bobby Flay manages to stay fit and healthy even with a busy lifestyle as a chef, and he’s eager to ...

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Restaurant Revisited: Windseeker Restaurant

by in Shows, January 16th, 2013

Robert Irvine on Food Network's Restaurant: ImpossibleFor Windseeker Restaurant in The Dalles, Ore., the problems went beyond a tired dining room and lackluster food. They had been battling negative press for years, and owner Veta Bingman and general manager Patty Taylor faced a constant struggle to attract customers to their out-of-the-way location, despite the breathtaking river views that surround them. In just two days and with a $10,000 budget, Robert Irvine and his Restaurant: Impossible team transformed the eatery into a sophisticated space complete with a high-quality menu that would improve Windseeker’s local reputation. We checked in with Patty a few months after Robert left to find out how the restaurant is doing today.

Comparing year-over-year numbers, Patty says that “Business is up by $30,000″ following the renovation, and she adds that the cost of food and wages has increased as well. Since their Restaurant: Impossible experience, the staff has not borrowed money from the restaurant.

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Devils on Horseback, Cookie Dough Pasta and Tostones — Rebel Remix

by in Shows, January 16th, 2013

Chopped Champions Round 1
Every Wednesday, Justin Warner, winner of Food Network Star Season 8, is remixing the Chopped Champion baskets as seen in the episode the night before in pure Justin Warner-style: edgy, intense, passionate and full of witty. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.

by Justin Warner

I play the Chopped game differently from most. My goal is not to transform things but to find the simplest way to make them work together. I’m not a magician or a craftsman — I’m more like a negotiator or ombudsman. I also try to think of the ingredients as something other than what they are. Yes, they might be duck tongues, but it’s easier to play with them if you think of them as chicken tenders. Make sense? With all of that said, here’s what I would do with the baskets from last night’s episode.

Justin breaks down the Chopped basket

The Perfect Chocolate Chip Cookie — Comfort Food Feast

by in Family, Recipes, January 16th, 2013

Chocolate Chip CookiesWe all get a bit territorial over our chocolate chip cookies. Some like them so crispy a discernible crunch ensues. Others like them so soft that it’s unclear whether they ever reached the oven. In the end, however, there’s no argument over this cookie’s ability to bring us back — especially when a glass of milk is involved. Preheat those ovens. It’s time for some cookies.

The recipe for classic Chocolate Chip Cookies, in reality, needs no fiddling. It’s soft on the inside and crispy on the outside. Just out of the oven, the chocolate chips are so gooey they stick to your fingers.

Still, Food Network Magazine has its own take on the many faces of the chocolate chip cookie, perfect for those a bit particular about consistency. Check out its recipes for Chewy Chocolate Chip Cookies, Crispy Chocolate Chip Cookies and even Cakey Chocolate Chip Cookies.

Get more chocolate chip cookie recipes from family and friends

Hot Spots: Three Unique American Chilis

by in Food Network Magazine, View All Posts, January 16th, 2013

Texas Bowl of RedWarm up with three regional chilis and see why each has a cult following. The experts share their recipes with Food Network Magazine.

In Texas, chili is practically a religion, with one important tenet: Keep it simple. That means no beans and, often, no tomatoes — just beef and spices. “Texas red,” as the locals call it, gets its distinctive dark red color from a big shot of chili powder (a mix of spices that usually includes paprika, cumin and cayenne). Texans cook it low and slow, just like their barbecue, until the chili gets thick and the meat is super tender. Texas Chili Parlor in Austin serves one of the most well-known versions: The Austin American-Statesman called it “legendary,” and owner Scott Zublin says his customers put away up to 250 gallons every week. You can order it mild, hot or extra-hot; the recipe Zublin gave us makes a moderately spicy chili. To turn the heat up or down, just adjust the amount of chili powder. 1409 Lavaca St.; txchiliparlor.com

Try the recipe: Texas Bowl of Red (pictured above)

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