by Maria Russo in Food Network Chef, Shows, April 4th, 2017
by Lauren Haslett in News, April 4th, 2017
These days it seems like almost everything we do happens online, including deciding where and what to eat. Before heading out to a restaurant — even one you’ve been to time and again, perhaps — you likely do a quick search of the spot online, and with that almost surely yields an entire profile of the eatery on Yelp.com, complete with reviews, photos and a rating from fellow diners. The feedback from those guests can make or break a restaurant’s online reputation, which is exactly why restaurant consultant Monti Carlo has her work cut out for her on the upcoming series Help My Yelp, premiering Monday, April 10 at 10|9c. After members of Yelp’s elite squad visited struggling restaurants and left (perhaps scathing) reviews of the businesses, it’s up to her to work with the management and chefs to swiftly rethink their approach to service in the hopes of boosting their standing online. After all, potential diners make quick decisions based on what they read online, so business owners ought to heed Monti’s advice before the next group of Yelp members stop by for a meal.
We checked in Monti recently to find out what’s to come on Help My Yelp and to get her take on the negative restaurant reviews that permeate the web. Find out how she utilizes Yelp and what she thinks about food photography while dining out. Read on below to read her thoughts in an all-new exclusive interview.
What can fans expect from Help My Yelp? What are you most looking forward to?
Monti Carlo: Help My Yelp is a feel-good show all about transformation. It’s not a traditional restaurant makeover show in the sense that I don’t go in with a sledgehammer and knock down walls. Yelp is a mirror. I hold that mirror up and show business owners how to look at the big picture. We focus on their strengths and work on their weaknesses to quickly make changes that have an immediate impact on ratings. If you’re a fan of kitchen hacks, you’re going to learn quite a few.
What I’m looking forward to the most is seeing the long-term effects of our combined efforts. Consumer reviews are the norm in today’s economy. They’re not going anywhere. So how do we use them as a tool to help us improve our product, our customer base and our finances? When it comes to Yelp, even a half-star bump in ratings can increase a restaurant’s bottom line by almost 10 percent. A one-star bump can make a dead night into a sellout. For many mom-and-pop [places], that can mean the difference between staying open another year or closing their doors for good.
by Amy Reiter in News, April 3rd, 2017
Ben & Jerry’s, one of America’s very favorite ice cream brands, is celebrating its annual Free Cone Day today, April 4. The company’s scoop shops, both across the United States and around the globe, are giving out free cones TODAY ONLY! You can get your free ice cream cone from noon until 8 p.m. local time. Just hop over to the Ben & Jerry’s website to find a list of participating locations.
by Sara Ventiera in Restaurants, April 2nd, 2017
Would you pay $27,000 for a couple of melons (if you had $27,000 to throw around)? In Japan, that happens.
Last May, a deep-pocketed bidder shelled out a record-setting 3 million yen ($27,240) for two premium cantaloupe melons in an auction in the Sapporo Central Wholesale Market. And that bidder is not alone in blowing big bucks on primo produce.
by Maria Russo in Polls, Shows, April 1st, 2017
The rainy days of April provide the perfect excuse to indulge in restaurant takeout in the comfortable confines of your own home. And what better way to channel the sunny days that lay just ahead (hello, May!) than by diving into the vibrant, heat-packed dishes that characterize Thai cuisine. Here, chefs around the US fill us in on their favorite Thai takeout dishes.
by Joel Raneri in Shows, March 31st, 2017
Before the action of Iron Chef Gauntlet begins, Food Network is setting up a whole day dedicated to the world of Iron Chef on Sunday, April 16. Ahead the premiere of Iron Chef Gauntlet, which airs at 9|8c, we’ll look back on some of the most-iconic moments in Kitchen Stadium on The Legend of Iron Chef, which premieres at 8|7c. And before that, we’ll spend the day in an action-packed marathon of back-to-back Iron Chef America episodes — but for that we need your help, superfans.
We want to know which episodes of Iron Chef America you’d like to watch on TV the afternoon of Sunday, April 16, starting at 3|2c. We’ve picked eight of the most-unforgettable Kitchen Stadium showdowns, and now it’s up to you to tell us which five of them you want to binge-watch during the Iron Chef America marathon. Check out clips of the top-eight episodes below, then vote for your favorite in the poll at the bottom of this post. The five videos that receive the most votes will go on to air during the marathon on Sunday, April 16.
by Emily Lee in Recipes, March 30th, 2017
On Saturday morning, Ree Drummond is making an egg-centric breakfast menu, and she’s whipping up her version of classic recipes like Steak and Eggs Benedict with Spicy Hollandaise, Eggs in Tomatoes and Spicy Eggs on Toast. Then, Trisha Yearwood is making a menu inspired by one of her favorite food spots, the co-hosts on The Kitchen and making rich and decadent breakfast recipes, and Valerie Bertinelli is cooking healthier versions of her family’s favorite Italian recipes.
On Sunday evening, four more Triple G winners are returning to Flavortown Market, and their first task is to make a high-end dinner using a hodgepodge of ingredients. Then, on Spring Baking Championship, the five remaining bakers are making over mom’s classic dessert recipes.
by Lauren Piro in Entertaining, Recipes, View All Posts, March 29th, 2017
After a long produce slump, vibrant spring vegetables are finally back at the marketplace. The one seasonal gem we’re most-eager to cook with? It’s not trendy and elusive ramps — and it’s not pop culture’s darling avocados either. Yes, that’s right: We are giving peas a chance. (You knew that was coming.)
But seriously, guys. Tender and earthy with a subtle hint of sweetness (especially when softened in butter), this versatile veg is one of our favorites for a reason: It makes an A+ companion to any and all varieties of pasta. And in most cases, if you can’t get your hands on fresh peas, using frozen is perfectly fine.
From long and luxurious fettuccine to petite and plump orzo, here are a few of our favorite pasta-and-pea pairings to try out this spring.
Pasta, Pesto and Peas (pictured at top)
Ina Garten fortifies humble basil pesto with the addition of spring peas and a little bit of spinach, too, when creating this beautiful yet simple pasta dinner.
by Joseph Erdos in Shows, March 29th, 2017
Even if your team got knocked out in round two or your bracket is totally busted (isn’t everyone’s this year?), tuning in for the last of college basketball’s March Madness typically rewards with suspenseful, fun games to watch with a group. Plus, a last-minute party is a great excuse to bust out those hearty, cheesy recipes one last time before the warm weather truly hits across the country. These dishes are satisfying to munch on and easy to eat when you’re squished on the couch with your friends.
Game Day Chili (above)
A big pot of chili is a no-brainer for a crowd. Serve Sunny Anderson’s turkey-and-chorizo-filled recipe in mugs so guests can pile on toppings and enjoy dinner wherever they can find a spot.
by Foodlets in Recipes, March 28th, 2017
In this all-new Chopped tournament, 16 stars from the Web, sports, comedy and Hollywood have converged to prove their star power. In the first episode, Web cooking show hosts Hilah Johnson, Lazarus Lynch, Justine Ezarik and Josh Elkin are putting on the Chopped jackets to compete. We’ve seen them cook for their fans on YouTube, but what the esteemed panel of Chopped judges think will rule. After cooking through three rounds of mystery baskets, a single star rose to the top. Find out who earned the chance to return to compete in the finale on April 25.
Hear from the Winner
There’s something so satisfying about serving a warm casserole for dinner, especially when it covers all the bases by combining a protein, grain and vegetable. But there’s more to love about the casseroles we’re talking about today: You can almost always prep them ahead of time or double them up as you go. Make one for now, and save the other in the freezer for later or for a friend.
Chicken, Sausage, Pepper and Onion Pasta Fake-Bake (pictured above)
Not every casserole requires hours of time in the oven. Rachael Ray saves time by cooking the pasta, sausage and veggies separately, then popping the whole casserole under the broiler for a few minutes at the end.