by Maria Russo in Shows, February 4th, 2015
by Maria Russo in News, February 4th, 2015
It’s no secret that Robert Irvine has visited his share of far-gone restaurants in the nearly 10 seasons of Restaurant: Impossible, but on tonight’s new episode, he was quick to admit that Zoog’s Caveman Cookin may surely be among the worst he’s ever encountered. From the too-dark interior and the filthy kitchen that Robert was forced to shut down to owner Zoog’s lack of commitment to the business, Robert and his team faced two days of daunting challenges before they could reopen the Port Hadlock, Wash., restaurant to a packed house. Read on below to hear from Zoog and find out how he and his restaurant are faring today.
Business has increased nearly 20 percent since Robert left, Zoog explains, though he adds that his personal health went downhill. “I’m sorry to say that about four weeks after [the Restaurant: Impossible experience], I had a heart attack,” he says, before adding, “I am taking my medicine now and am feeling better.”
by Ricky Smith in Contests, February 4th, 2015
There can be only one: your very last bite — ever. Have you ever thought about what it would be? In the all-new Web series One Last Bite, FoodNetwork.com asked chefs, bloggers and actors from around the country that very question, and their answers are simply mouthwatering.
In the series premiere episode, blogger Gaby Dalkin, of What’s Gaby Cooking fame, selected a pair of sweet and savory specialties to enjoy as her last bite: Carne Asada Fries loaded with citrus-marinated beef and creamy, smoky guacamole, plus a hunk of her now-famous Slutty Brownies, three layers of decadence featuring chocolate chip cookies, chocolate sandwich cookies and rich brownies.
by Maria Russo in Shows, February 4th, 2015
Experience what it’s like to bake and decorate your creations like Duff Goldman. Put your skills to the test along with the wunderkinds of Kids Baking Championship, Mondays at 8|7c.
To buy the Duff Goldman Decorating Stencils, Tie-Dye Cake Mix, White Frosting and Tie-Dye Swirl Sugar Cookie Mix, you can visit the Food Network Store, or enter a comment below for a chance to win the items. To enter, let us know in the comments: What was your favorite baked treat as a kid? The contest starts at 12 p.m. EST today and ends Wednesday, Feb. 11 at 12 p.m.
You may comment only once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 12 p.m. EST on Feb. 4, 2015 and 12 p.m. EST on Feb. 11, 2015. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of the total prize is $36.96. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd., Knoxville, TN 37932.
by Mallory Viscardi in Books, Holidays, February 4th, 2015
So you have an idea for a potentially profitable product or what you’re sure is a must-have recipe for everyone’s favorite condiment. What do you do with it, and how do you make sure the power players know about it? Enter Food Fortunes.
On this brand-new upcoming series premiering on Monday, March 9 at 10|9c, visionaries from around the country will put their concepts, as well as their pride, on display as they pitch their theories to an expert panel of tastemakers, restaurant professionals and experienced executives, including Pat LaFrieda and Willie Degel, in the hopes that these entrepreneurs will want a piece of their budding company. But before the panel will decide to invest in or pass on a potential food fortune, a crowd of consumers will weigh in on whether they’d buy the product placed before them.
by Amy Reiter in News, February 4th, 2015
It’s February, which means it’s chocolate’s turn to take center stage. ‘Tis the season to try your hand at being an amateur chocolatier, whether you’re satisfying your craving with melt-in-your-mouth truffles or layering chocolate inside of chocolate with more chocolate with Mini Molten Chocolate Cakes. Add a luxuriously sweet finale to your Valentine’s Day dinner menu with the help of the new cookbook Chocopologie, written by master chocolatier Fritz Knipschildt. Check out his expert chocolate-handling tips and get his recipe for droolworthy Double Chocolate Cupcakes below.
1. Ganache is made by pouring hot cream over chopped chocolate. Knipschildt sometimes adds a little honey for a pop of sweetness and to contribute to a smooth, satiny mouthfeel. Butter is also frequently stirred into the warm ganache to boost its lushness.
2. Modern technology has made melting chocolate a lot easier and foolproof. When you use the microwave, there’s less chance of the chocolate scorching or stiffening (also called “seizing”).
by Duff Goldman in Shows, February 4th, 2015
You know what stinks? Sitting next to someone on a plane who cracks open a container of super-smelly food. Memo to pungent-meal-loving travelers: The people seated near you, especially the unfortunate passenger(s) sharing your armrest(s) and immediate airspace, do not want to spend the duration of the flight smelling your food.
Forty-eight percent of airplane passengers surveyed by the airport shuttle service GO Airport Express said they considered it rude to bring food with strong odors onto planes, Mashable reports. Interestingly, more women (52 percent) than men (43 percent) disapproved of the behavior. Meanwhile, 12 percent of those surveyed thought the practice should be banned by airlines altogether.
by Heather Ramsdell in How-to, February 3rd, 2015
Captain’s log. Star date 2-4-15. This is the voyage of eight amazing bakers who are baking things at 11, 12 and 13 that I could barely do when I graduated culinary school! These kids are incredible, and I want to share with you what you saw on Kids Baking Championship from my own perspective as not only a mentor and judge, but as a professional pastry chef.
Here’s the thing about these kinds of competitions: You prepare. You practice. You get your game face on. But when that clock starts, and you have only two hours to bake up some magic, it’s very easy to freeze up and forget everything you know. Believe me. Do any of you remember my vacant blank stare on Food Network Challenge? These kids, though, get right into it. They run, but they were unfazed and ready — well, almost unfazed.
by Joseph Erdos in Recipes, Shows, February 3rd, 2015
My friend just finished renovating his apartment. He’s all moved in, but his stuff isn’t yet; it’s still in storage.
Next time, I thought, using an unfortunate technique known as hindsight, wouldn’t it be good to pack a separate emergency mess kit, just for use until everything is unpacked? A few essential cooking tools might help break up the days and nights of consecutive delivery pizza, Chinese takeout meals and bologna sandwiches. I kept the list spare enough that you’d retain the desire to unpack, yet diverse enough to cover the bases for cooking. Choose smallish items. Pack them into a plastic box that can also serve as a dishpan and you’re set for the next time you renovate, or move, or spend time in a vacation house furnished only with a butter knife and a salt shaker.
Here are the 25 things. Just add food.
by Guest Blogger in Restaurants, February 3rd, 2015
On last night’s episode of Kids Baking Championship, the eight young bakers had to adapt two of their signature dishes for a bake sale. Then midway through the challenge, judges Duff and Valerie sprung a twist on the unsuspecting kids: They would have to make a third treat, featuring PB&J flavors. At least two kids professed to hate peanut butter and jelly, but no matter, because they had to use the two ingredients in their third treat.
When it comes to bake sale treats, the best kinds are always ones that are easy to transport, hand-held and, well, it helps if it’s a rendition of a classic that everyone’s sure to like, such as cupcakes, cookies and brownies. Cook along with the challenges in the show, and check out these bake-sale recipes and see if you could put a twist on any one of them.
Click to get the recipes
By Amy Sherman
Meatballs are culinary ambassadors, offering diners a taste of Italy, Sweden, Japan and beyond. Whether bite-sized or massive, appetizer or entree, served with sauce or spaghetti, paired with mashed potatoes, or even served on top of a pizza, meatballs are savory and satisfying — and loved by kids and adults alike. Check out the full gallery for a sampler of 17 delectable meatball dishes across the country.
In Denver’s River North district is an eclectic, contemporary American bar and grill with a menu of mostly shared plates that range from a foie gras “PB&J” to wood-fired mussels and oak grilled octopus with gnocchi. Diners rave about the tomato-braised meatballs served over Anson Mills stone-ground grits with Burrata and basil (pictured above), which are on the lunch, midday and dinner menus.