There are a lot of amazing kitchen gadgets out there. If you tried to write them all down, you’d get a hand cramp somewhere around sous vide cooker or silly-shaped pancake mold. This is great for cooking enthusiasts. Variety is the spice of life, after all. This is not so great for people with smaller than average kitchens. Where do you put all of that stuff? That’s where this new library of kitchen appliances comes in.
Opened in Toronto, the Kitchen Library works just like a regular library. You take stuff out and return it by a certain date. Instead of books, however, this library stocks only kitchen gadgets. All told, it features over 100 different appliances, from expensive juicers to more niche items like chocolate fountains. Fifty bucks gets you unlimited access to all of these goodies for a full year, so long as you return them, clean as a whistle, by the specified time.
When you’re in the mood for noodles, do you crave a steaming bowl of stir-fry or soup? Or would you prefer something cold? While you probably wouldn’t want spaghetti straight from the fridge, many Asian noodle dishes are meant to be served chilled and taste delicious that way — think peanut-sesame noodles or rice noodle salad.
Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish which kind of Asian noodle dishes you like more: hot or cold.
Culinary Bro-Down knows what we really need, presenting us with a cheesy, spicy idea during a week that’s all about the sweet stuff. Come Friday, don’t beat yourself up over all the Halloween candy you’re bound to inhale. Instead, fry up a Chorizo Mac ‘N’ Cheese Quesadillathat answers every one of your guiltiest savory pleasures.
Halloween is here at last! When we were growing up, the evening of Oct. 31 was 100 percent dedicated to getting out the door in search of candy. With the impending candy onslaught, dinner was a bit of an afterthought (“Whaddya mean I can’t just have candy bars and peanut butter cups?!”).
Whether you’ve got little ones of your own or you are fending off the horde at your doorstep, set yourself up for success with a no-brainer meal to power you the whole night through. Kielbasa sausage — which comes ready to eat — is the perfect rich and hearty companion to a barley salad that can be served warm or at room temperature. That barley can even be made hours before the army of orange plastic pumpkins descends.
Also, just to be clear about that whole peanut-butter-cups-for-dinner thing, I’m not not condoning it. Just think of the example you’re setting for the children.
While your friends and family are likely to appreciate any sweet treat you send their way, chances are you’ll receive hearty oohs and aahs when you present Trisha Yearwood’s impressive Pumpkin Roll (pictured above).
Once you’ve baked the cinnamon-scented cake, the trick to executing this recipe lies in rolling it. To make the process easier, Trisha recommends flipping the cake out of its pan while it’s still warm and using a sugar-dusted towel to roll it up. She lets the cake cool in the refrigerator, which will help the dessert settle into its log shape, before unrolling it to fill it with fluffy cream-cheese frosting. Just reroll the cake before slicing and serving for an extra-special presentation.
It’s a great time of year for runners! The New York City Marathon is just around the corner and proper nutrition and hydration can make or break your success in this 26.2 mile endeavor. Here are some tips and techniques to help fuel performanc...
As a foodie blogger, there is one thing I constantly hear from other parents: “Oh boy, you can never come to my house for dinner.” That’s not very helpful here, but the second thing I hear often might be: “How can I get my kids to eat more/some/any vegetables?” My answer is the same every time: Roast them. I do mean the veggies, and here are my favorite ways to do it.
The method (below) is the same — and delicious — every time, but if you want to add another layer of flavor, try them all.
Method: Toss veggies with 3 tablespoons olive oil and 1 teaspoon kosher salt, and place into an oven at 400 degrees F for 20 to 30 minutes depending on the size of the vegetables. Flip once along the way.
The rest of the world has been sipping on their lattes and petting on their felines for a couple of years now. Meanwhile, the closest America has gotten is a pop-up or two. That seems highly unfair, given the country’s unabashed love affair with cats. Well, it looks like that long national nightmare is over. California just opened their very own cat cafe.
Cat Town Cafe in Oakland, California will get you filled up with caffeine and with noted parasite toxoplasma gondii. All of the cats roaming around are adoptable if you are looking to work some kind of ‘rent to own’ deal. In addition to feisty kitties, they serve a variety of coffee drinks and snacks. You know, the usual coffee shop fare.
Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few ext...
From filthy kitchens and grimy furniture to mismanaged staff members and owners who’ve lost their passion for the restaurant business, Robert Irvine has seen nearly everything in his nine seasons on Restaurant: Impossible. But while all of Robert’s missions require his and his team’s full $10,000 budget and 48 hours of work, some projects are loftier than others, with the shell of the businesses all but crumbling under their failures when Robert arrives.
On tonight’s episode of Restaurant: Impossible, fans looked back at these seemingly hopeless missions and relived the daunting challenges Robert and his team endured in order to complete their tasks on time. Such restaurants, including Dinner Bell Restaurant, which was just days away from closing before Robert’s mission began, and Frankie’s, which was headed by a pair of sparring owners, have proved to be simply unforgettable and now are among the worst of the worst.