by Regan Burns in Recipes, June 24th, 2016
by Maria Russo in Food Network Chef, Shows, June 24th, 2016
They say the secret’s in the sauce, and we couldn’t agree more — how else can you turn plain grilled chicken, burgers and steaks into something worthy of your Instagram feed? In these grilling sauce recipes, relatively few super-flavored ingredients come together to create something that’s definitely greater than the sum of its parts. There’s nothing left to do but slather it on.
Special Burger Sauce (pictured above)
This sauce gives burgers a little extra zip that plain old ketchup and mustard just can’t provide. Sweet relish and cider vinegar contribute tang while paprika and other spices add depth. But when someone asks you what’s in it, don’t tell them — it’s a secret! Read more
by Maria Russo, June 24th, 2016
Fresh off a hit first season, Cooks vs. Cons — the game that asks if a professional chef can be outcooked by an amateur home cook — is set to return for Season 2 on Sunday, July 10 at 10|9c. Recently we caught up with Geoffrey Zakarian, the host of this culinary whodunit, to get his take on the success of Season 1 and what to expect from upcoming battles. Read on below to hear from him in an exclusive interview, and find out the pro-or-joe hunches he develops while watching each contest unfold.
Fans really gravitated toward the first season. Why do you think this is such a craveable game?
It’s on everybody’s mind that they all want to be a chef. So it’s very fun for people to imagine trying to trick someone like myself and two judges into [believing they’re] a chef, so I think it really sets up their interest first. And then the premise is great. It’s very quick. It’s easy to understand. You get it right away. And you’re just hooked because the chefs and the amateurs are both very interesting people. Pros are interesting, and the amateurs are interesting. It’s really great casting.
by Nora Horvath in Shows, June 24th, 2016
Food Network Star mentors Bobby Flay and Giada De Laurentiis expect the best from the finalists in terms of on-camera charm and culinary expertise. And the mentors know just how to deliver no-nonsense challenges that test both skills, as they are kee...
by Amy Reiter in Drinks, News, June 23rd, 2016
The summer is starting to heat up, and your favorite chefs are prepared with recipes that will keep things cool in the kitchen. On Saturday, spend the afternoon with Valerie Bertinelli and her friend Faith Ford as they try some new warm-weather recipes. It’s just too hot to turn on the oven, so Valerie opts for a Lobster Club Sandwich, Savory Refrigerator Pickle Spears and a Lemon Icebox Cake.
Then bring your sweet tooth down to Flavortown Market on Sunday for a dessert-themed episode of Guy’s Grocery Games. The contestants will have to wow the judges with decadent desserts that include tricky savory ingredients. Next, the Food Network Star finalists will have to impress Giada De Laurentiis, Bobby Flay and guest judge Duff Goldman with their edible art creations. After, the finalists will try their hands as guest hosts of the segment “Will It?” with Rhett and Link, co-hosts of the YouTube channel Good Mythical Morning.
by Melissa d'Arabian in Food Network Chef, In Season, June 23rd, 2016
It’s hard to imagine that the world was clamoring for blue wine — what’s wrong with red, white and rose? — but the presumed dearth of demand hasn’t stopped someone from making it. A group of someones, that is.
by Allison Milam in Recipes, June 23rd, 2016
Summer is in full swing, and that means most of us are firing up that backyard grill. If you are shying away from grilling, or just want a refresher course on the basics of grilling, then keep reading. Here are my top 10 tips for excellent summer grilling.
1. Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean off the grates in between uses. (This is easiest when the grill is hot.)
2. Don’t move the food around. In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.
by Maria Russo, June 23rd, 2016
There are two kinds of people in this world: those who make the burgers (hovering over an open flame, flipping each one with serious skill and taking all the credit) and those who devour them (with glee and zero regrets). For the former group of burger lovers, expanding your burger craft is what summer is all about. Turn on the grill and switch things up — we’ve got some surprising ways to better your burger game from here on out.
1. Reconsider your meat mix.
Your go-to, home-grilled burger might be made entirely of beef, but integrating another kind of meat for a more flavorful blend will have your next batch neck and neck with the pros’ patties. The Ultimate Backyard Burger, for instance, calls for a blend of ground chuck, brisket and lamb for moist, juicy results.
by Maria Russo in Shows, June 22nd, 2016
It might be time for this year's Food Network Star finalists to pack it up and head home, because we're pretty sure we just found the next faces of Food Network stardom: Nacho Flay and Bella De Laurentiis, cats to Bobby Flay and Giada De Laurentiis...
by Katie Workman in Recipes, June 22nd, 2016
Oh, if only that were all there was.
In the After-Show following tonight’s new episode of Cutthroat Kitchen, the fourth and final preliminary heat of the Time Warp Tournament, host Alton Brown unveiled a roster of totally righteous sabotages in keeping with the 1980s theme of the battle — and judge Antonia Lofaso was on hand to experience some of the best of them. The Miami Vice-style boat, which made its debut in Round 2’s blackened-fish challenge, looked innocent enough to the judge as she took her seat at the wheel. After all, she had a space to prep and she had a heat source within arm’s reach. “If this doesn’t move,” Antonia noted, “this isn’t that bad.” But of course it did move — and that was only part of what she’d have to endure.
A homemade birthday cake? You bet. There are few ways to better say “I think you are pretty special” than baking someone a cake from scratch. And the best news is that if you take your time and follow the directions carefully, you’ll be turning out picture-perfect cakes from the get-go. Don’t overmix, and don’t overbake. And check out these easy tips for assembling the cake. (Have you ever heard of a crumb coat? It will change your cake-baking life.) Get ready for open-mouthed gasps of joy and lots of celebrating!