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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“In the End, It Came Down to a Simple Question” — Alton’s Post-Star Rundown

by , August 3rd, 2014


Click play on the video above to find out why Alton voted the way he did. (Spoiler alert: The latest finalist sent home is revealed in the video.)

 

One-on-One with the Latest Star Finalist to Go Home

by , August 3rd, 2014

Food Network Star, Season 10After 10 weeks of competition, the final three have been chosen, and determining the next Food Network Star is in your hands. (Vote for who you want to win.) If you haven't watched the episode yet, read no further because Star Talk is about to dish o...

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Greek Yogurt Fudge Pops — Most Popular Pin of the Week

by in Community, August 3rd, 2014

Greek Yogurt Fudge PopsFor a healthy summer snack that’s as easy to make as it is delicious, try your hand at this Greek Yogurt Fudge Pops recipe. Made with creamy low-fat yogurt and simple pantry staples like vanilla, cocoa powder and sugar, this recipe is an indulgent summer treat that can be whipped up in no time. Now, that’s a dessert worthy of being called this week’s Most Popular Pin of the Week.

For more nutritious recipe inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.

Get the Recipe: Greek Yogurt Fudge Pops

How to Make Deliciously Crunchy Faux-Fried Chicken

by , August 3rd, 2014

oven-fried chicken
As much as we’d all love to dive into a bucket of glistening fried chicken on the regular, we know that eating the bird in other forms is generally a healthier bet. But not all hope is lost: With the right recipe, baking can elicit the same de...

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Your Restaurant Guide to the Hamptons

by in Restaurants, August 2nd, 2014

Your Restaurant Guide to the HamptonsWelcome to the Hamptons: home to beautiful beaches, incredible real estate and renowned traffic (especially during prime summer season). In the many villages and hamlets of the towns of Southampton and East Hampton, restaurants can cycle through as quickly as summer tourists. But an abundance of local produce and access to both the Long Island Sound and the Atlantic Ocean for fresh seafood mean you’re guaranteed to get a great meal at any time of the year. Plentiful weekly farmers markets, along with roadside stands like Little Dog Farm (pictured above), The Green Thumb farm stand (one of Katie Lee’s favorites, where she buys local Mecox cheese) and North Sea Farms, mean you can also make a mean meal at home. To help craft this tour we reached out to a few experts, including Food Network stars Katie Lee and Geoffrey Zakarian; Dan Rattiner, the publisher of the local iconic weekly Dan’s Papers and host of Dan’s Taste of Summer (where you can try almost all of these spots in one place); and Kathleen King, founder and owner of Tate’s Bake Shop. And we added a few of our personal favorites.

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This Week’s Nutrition News Feed

by , August 2nd, 2014

roasted kale
In this week’s news: Nouveau fast-food franchises flaunt their healthy sides; coconut water claims get a reality check; rumors of kale’s demise turn out to be greatly exaggerated — and more.

Want That Salad Super-Sized?
Watch out C...

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Summer Slow-Cooking: How to Up Your Grill Game

by in How-to, In Season, Recipes, August 2nd, 2014

We have reached part three of our series on summer slow-cooking. You can catch up on part one and part two. So far, we’ve found a way to keep our kitchen cool by turning off that oven, and we’ve found a great trick for cooking bone-in and tougher cuts of meat. So for part three, I want to share how to cook items that complement what you are making on the grill (which is most likely meat, fish or some other protein). So for my final benefit (sniff!):

You can easily cook larger quantities of accompaniments that go well with whatever you have on the grill. Read more

Georgia Peach Ice Cream with Tea Cake Cookies — Down-Home Comfort

by in In Season, Recipes, August 1st, 2014

Georgia Peach Ice Cream with Tea Cake CookiesThere are times in the South, round about August, that are oppressively hot. Not just a little hot, but take-your-breath-away hot. So hot that walking down the sidewalk feels a bit like walking in a rotisserie oven, with waves of undulating heat cooking up through the soles of your feet. So hot that shade gives no relief and the whispers of wind that blow through might as well be hot gusts escaping from the devil’s furnace.

Folks talk about how Southerners ought to be used to the heat, but there’s no really getting used to that kind of oppression. Many, many people now have air conditioning, and, if anything, we’re more susceptible to the ravages of baking in the Southern summer heat. However, when I was a little girl, my grandparents didn’t have central air conditioning. We’d sit on the porch at dusk after supper, or the adults would sit and rock while my sister, my cousins and I would play in the yard.

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