Nutrient to Know: Vitamin B12

by in Uncategorized, June 5th, 2012
milk

Milk: there's vitamin B 12 in there.

There are a lot of misconceptions about this vitamin. Get the facts about B-12.

What is it?
Less commonly known as “cobalamin” this water-soluble vitamin is almost always found in multi-vitamins an...

Read more

Reinvented: Grilled Wings 5 Ways for Father’s Day

by in Holidays, Recipes, June 5th, 2012

grilled wings 5 waysgrilled wings 5 ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

We love grilled wings. Spicy, sweet, salty: No matter which wing you choose, you’ll make Dad happy this Father’s Day. I can’t help but love the classic Buffalo hot wing, so that one was my favorite.

First, start with the classic

Haddock — Iron Chef America Ingredients

by in Shows, June 4th, 2012

iron chef america battle haddock
If you were to enter any fish and chip shop in North England and request anything but haddock for your deep-fried delight, the servers would look at you as if you were an alien from outer space.

I would have to agree that this beautifully firm and flaky white-fish makes the absolute best fish and chips you will ever eat. But, haddock is so much more versatile than just being deep-fried and, as I hope you discovered from watching the Iron Chef and his challenger on “Battle Haddock,” it makes a delicious and sustainable alternative to cod.

What is haddock?

Haddock is a firm-fleshed white-fish that can be found in both the European and North American waters of the North Atlantic. The adult fish can grow to around 3.6 feet in length and migrates each year from shallow waters in the summer to colder, deeper waters in the winter.

Overfishing meant that haddock stocks became severely depleted in the late 1980s and early 1990s. Fortunately, this fish reproduces very rapidly, with the female of the species laying an astonishing 3 million eggs a year. This fact, added to strict fishing quotas and more sustainable forms of fishing, means that haddock is now off the danger list and ready for your table.

Read more

Spinach and Feta Frittata — Meatless Monday

by in Recipes, June 4th, 2012


Ready to enjoy in mere minutes, eggs are a go-to meatless meal option that are as versatile as they are easy to prepare. Though a quick scramble or plate of sunny-side up beauties are classic breakfast options, frittatas are hearty enough to be served as lunch or dinner dishes, too. Much like an omelet, frittatas are made by whisking eggs and are cooked with fresh vegetables, creamy cheeses, herbs and more, but there’s no flipping or folding required.

Food Network Magazine’s frittata (pictured above) boasts a healthful combination of baby spinach, whole-wheat breadcrumbs and tangy feta cheese, and is best finished with a side of just-roasted red pepper. Be sure to cook the frittata in an ovenproof skillet, since it needs to bake for just 15 minutes until golden brown and set on top.

Served with juicy plum tomatoes, nutty Parmesan cheese and fresh cilantro, Bobby’s light but filling Frisee Salad With Roasted Garlic Dressing is a simple accompaniment to the fluffy frittata.

Get the recipe: Spinach and Feta Frittata

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Market Watch: Spring Broccoli

by in Uncategorized, June 3rd, 2012

spring broccoli
Broccoli is usually found later in the summer, some varieties of this vitamin-packed veggie can be found the markets now.

Bright green and full of goodness, one cup dishes up 30 calories, 2 grams of fiber, 3 grams of protein and more than a day̵...

Read more

Military Grill Battle Fun Facts — Iron Chef America Special Edition

by in Behind the Scenes, Shows, June 3rd, 2012

military grill battle behind the scenes
Behind the scenes on Iron Chef America, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels — even outside of Kitchen Stadium. Daniella LaRosa from Food Network Kitchens recently shared some fun facts about what it took to pull off last night’s special episode for Grilling Week — the first-ever Military Grill Battle in Hawaii — that pitted Iron Chef Cat Cora against Iron Chef Michael Symon and Iron Chef Masaharu Morimoto. They weren’t alone, though: Each Iron Chef was paired with a sous chef from the Navy, Army or Marine Corps.

Was setting up Kitchen Stadium in Hawaii more difficult than the mainland?

Creating Kitchen Stadium from scratch took a lot of time. We had treated both the Tailgating and Grilling battles like they were challenges from Next Iron Chef — specifically in that equipment and pantry items were going to be limited, and they might have to share during the battle. Because shipping anything to Hawaii was so expensive, we ended up having to spend about four full days personally shopping for equipment and specialty foods in Hawaii for the Iron Chefs and their sous chefs to use during the battle. We used all local produce — the Secret Ingredients were all sustainable and local.  We used as many local vendors as we could find or found through word of mouth while we were there. It was also very difficult on both shoot days when we had to set up Kitchen Stadium at 6:00 am using the headlights from our rental car.

Click here for more

What’s Nutritional Yeast?

by in Uncategorized, June 2nd, 2012
nutritional yeast

Have you tried nutritional yeast?

Nutritional yeast is a source of great mystery for most people. Isn’t yeast what makes bread rise? And beer ferment? Yes, but nutritional yeast is quite different. It’s non-active yeast that has been grown (u...

Read more