Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network's next sensation. And this is no easy task. Check back here every week to read Star Talk's exclusive ...
On Food Court Wars, two teams of aspiring restaurant owners battle it out to win their very own food court restaurant worth $100,000. Through a set of challenges that test their menu offerings and marketability, the team that makes the most sales on grand-opening day wins.
On tonight’s episode in the Midland Mall in Michigan, two teams waged a battle of Lebanese foods vs. sandwiches. Diana, the owner of Mediterranean restaurant World Cafe, and her chef and general manager, Melania, wanted to open up a Lebanese food court eatery to expand their business. Jonathan and his friend Craig — both restaurant employees — want to be their own bosses and open up Chip-n-Wich, selling sandwiches that feature potato chips stuffed inside. Both teams had great concepts, but would their offerings live up to the expectations of discerning mall shoppers?
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
This week, Star Season 7 winner Jeff Mauro and Chopped judge Scott Conant are cooking up their best hot dogs. Both chefs beef up their grilled dogs with over-the-top toppings – so whose will you serve up? Cast your votes below!
As tomato season picks up, you may be seeing more options out there, like the sweet yellow ones I serve with this smoky mesquite chicken. The technique behind the simple tomato side dish is macerating — a fun and super-cool way to jazz up a re...
When you make the move to a meatless diet, one of the first things you may miss is that familiar sink-your-teeth-into-it texture you got from beef, chicken and even some fish. Fortunately, there are so many plant-based foods that easily mimic the te...
What if I told you that there was a “pill” that, when you consumed it, helped you get a better workout, which of course leads to more strength and better calorie burning? The same pill would also help you focus at work or home so you cou...
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and the star of this weekend’s spread is tender, juicy pulled pork sandwiches.
The sweet, smoky flavor, the fall-apart-tender meat and the tangy, sticky sauce — you’ve surely enjoyed traditional barbecued pulled pork sandwiches at restaurants, but thanks to the Neelys’ recipe and step-by-step photos from Food Network Magazine, you can now re-create that tried-and-true taste at home. One 10- to 12-pound pork shoulder will make up to 12 sandwiches, so this top-rated recipe is perhaps the ultimate big-batch dish to feed a crowd; plus, the Neelys’ signature barbecue sauce is more smoky than it is spicy, so it’s a sandwich fit for kids and grownups alike.
When my husband was little, he and his brother went to spend the night at their aunt’s house. The next morning, she made pancakes for them. Scott thought that the pancakes were studded with chocolate chips, so took a giant stack. Turns out they were filled with blueberries.
Because he wasn’t mentally prepared for blueberries, he spit out the first bite in surprise and yelled “yuck.” His aunt was mightily offended and despite his protestations, made him eat the rest of the stack. He has not touched a cooked blueberry since.
What this means practically is that when I’m cooking and baking for the two of us, I take care to avoid making things that involve blueberries (it’s the nice thing to do). I dearly love a blueberry baked good, however, and so at least a couple times a summer, when blueberries are in season, I make up some treat that my friends and neighbors might like so that I can have all the enjoyment of it without eating the whole thing on my own.