by Maria Russo in Shows, October 27th, 2014
by Amy Reiter in News, October 27th, 2014
From filthy kitchens and grimy furniture to mismanaged staff members and owners who’ve lost their passion for the restaurant business, Robert Irvine has seen nearly everything in his nine seasons on Restaurant: Impossible. But while all of Robert’s missions require his and his team’s full $10,000 budget and 48 hours of work, some projects are loftier than others, with the shell of the businesses all but crumbling under their failures when Robert arrives.
On tonight’s episode of Restaurant: Impossible, fans looked back at these seemingly hopeless missions and relived the daunting challenges Robert and his team endured in order to complete their tasks on time. Such restaurants, including Dinner Bell Restaurant, which was just days away from closing before Robert’s mission began, and Frankie’s, which was headed by a pair of sparring owners, have proved to be simply unforgettable and now are among the worst of the worst.
by Joseph Erdos in Shows, October 27th, 2014
Bracing for the onslaught of itty-bitty bite-size Halloween candy that’s about to descend upon your home? Dreading the kitchen-storage issue it presents and wondering precisely how to portion it out to your children (and OK, sometimes, when no one’s looking, yourself)? Then this cool refrigerator hack will not leave you cold.
A Redditor named Deric Peace has turned his refrigerator’s automatic icemaker into a frozen candy dispenser: All he did was put candy where the freshly made ice usually goes. (Important note: Be sure to turn off your freezer’s ice-making function before attempting this.)
Peace, who calls the hack the “best thing” he’s ever done for himself, told Reddit commenters the idea came to him “in a flash,” explaining, “I thought of it while grabbing my last bit of Peanut Butter M&M’s from the bag, and as I looked at the freezer door, I said, hmmm. If this thing spits out cubes of ice, why not candy?!”
by Sally Wadyka, October 27th, 2014
What do kids do when their parents tell them not to play with their food? They play with it even more, right? Well if it wasn’t for kids like those, there wouldn’t be chefs like Richard Blais. Richard has parlayed his love for food — and experimenting with it — into a successful career, winning TV culinary competitions and opening restaurants from Atlanta to San Diego. Now as the host of the new series Hungry Games, he’s delving into the science-y side of food, discovering what makes us crave certain dishes — and dislike certain ingredients.
Watching the series, viewers will see that there’s more to food than eating it, and who better to lead us through various games and experiments than Richard himself? Find out what got him interested in food and how it led to a culinary career, and learn what keeps him immersed in the industry.
Get the exclusive interview with Richard
by Caitlyn Callegari in Recipes, October 27th, 2014
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their f...
by Toby Amidor, October 27th, 2014
The best thing about Meatless Mondays is the versatility and inventiveness that each recipe brings. With the Vegetarian Tortilla Casserole (pictured above), your typical, run-of-the-mill casserole is turned on its head as this recipe features two unlikely ingredients: salsa verde and squash. This gives the meal some unexpected, spicy fall flair. Those two mainstays are accompanied by mozzarella and Parmesan cheeses, corn tortillas, scallions and tomato to make for a perfectly tangy meal. And it’s gluten-free to boot.
This meal is relatively simple to make. First, you’ll season the cut-up squash with salt and bake till it’s soft. Then, you’ll combine the mozzarella and Parmesan cheeses and salt in a bowl.
Once that’s completed, place and overlap 4 tortillas in a baking dish and place the squash and scallions on top. Then, drizzle the salsa verde over the vegetables and top with the cheese mixture. Again, place and overlap 4 tortillas on top. Then, put the sliced tomatoes and spinach over it, and cover with the salsa verde and cheese mixture. Place 4 tortillas on top and pour the last of the salsa verde and cheese mixture over it. Bake until golden brown. Add the leftover scallions to garnish.
by Allison Milam in Holidays, Recipes, October 27th, 2014
It’s Halloween and the candy aisle is the popular spot. According to The Nielson Company, Americans spent about $1.9 billion on candy in 2013 – that’s the equivalent of 600 million pounds of candy! We don’t recommend taking the fun o...
by Maria Russo in Shows, October 26th, 2014
These all-new angel and devil cupcakes from Food Network Kitchen may not hover over your shoulder, but there’s no need to choose between good and evil on Halloween. On the side of innocence, Angel’s Food Cupcakes come with a white, pillowy cloud of meringue frosting and are topped with a righteously sweet candy halo. Do the right thing and choose these little bites of heaven for their angelic lightness. Devil’s Food Cupcakes, on the other hand, are wickedly rich and sinister. Devilishly dark with a bittersweet chocolatey glaze, these little cakes rear their head with red candy horns and a chewy licorice tail. Choose them before they choose you.
Even if your own getup is nothing more than a sheet over your head on Halloween, these cupcakes arrive in full costume. Make both batches at your Halloween bash and serve them side by side.
Make every cupcake that crosses your path during the month of October a creepy one, with these Halloween cupcake recipes from Food Network chefs.
by Amy Reiter in News, October 26th, 2014
While it’s true that no Cutthroat Kitchen sabotage is simple, many are surely less daunting than others, while some seem so insurmountable that chefs are willing to bid nearly their entire sums in order to avoid them. That’s just what happened on tonight’s all-new episode, when Alton auctioned off a “north-south border thing” that would force two chefs to split the prep work and cooking, one contestant doing either for both of them. Once all of the bidding was done, Alton Brown sold this doozy of a sabotage for a whopping $18,100, the largest amount to date on Cutthroat Kitchen.
Such a challenge is a way of “forcing them to communicate and get along,” according to Alton, who detailed the sabotage to judge Antonia Lofaso during the latest After-Show. Ultimately, however, the sabotage means that rivals are responsible for executing key steps in each other’s dishes, and once again the opportunity for sabotage exists. “Chef Michael definitely set him up by leaving it in,” Alton explained of how a too-fibrous stem found its way onto Chef Luca’s eventually doomed plate.
by Maria Russo in Community, October 26th, 2014
Ugh. Fruit flies — so annoying. All it takes is one forgotten banana or neglected tomato and suddenly the airspace in your kitchen is more crowded than O’Hare on a holiday weekend. The little flying pests seem to arrive and multiply out of nowhere, leaving you wondering where, exactly, they come from and what is the best (and fastest!) way to get rid of them.
Let’s take those questions one at a time.
Whether you’ll be entertaining a crowd this Halloween or you have plans for neighborhood trick-or-treating with your kids, indulge your sweet tooth in a seasonal sweet featuring one of autumn’s favorite flavors: pumpkin. Food Network Magazine’s Almost-Famous Pumpkin Cheesecake (pictured above) is this week’s Most Popular Pin of the Week, and for good reason, as the decadent dessert features a buttery graham cracker crust and a rich pumpkin-cream cheese filling laced with cinnamon. For an extra-special presentation, finish each piece of cheesecake with a dollop of fluffy whipped cream and crunchy pecans before serving.
It’s not too early to start planning your holiday feast. For Thanksgiving inspiration, check out Food Network’s Let’s Celebrate Thanksgiving board on Pinterest.
Get the Recipe: Almost-Famous Pumpkin Cheesecake from Food Network Magazine