by Teri Tsang Barrett in How-to, March 1st, 2012
by Toby Amidor in Uncategorized, February 29th, 2012
Give common kitchen tools a second chance with these tips for new uses for everyday kitchen supplies:
Aluminum foil: Roll into the shape of a cone for a makeshift funnel.
Box grater: Shave away too-burnt bits on toast.
Chip clip: Keep a cookbook propped open to the correct page.
Coffee grinder: Grind fresh spices.
Cocktail shaker: Fill with a head of garlic and shake vigorously to remove the peel.
Egg slicer: Use to thinly slice other items like mushrooms, strawberries and bocconcini.
Muffin tins, pizza cutters, plastic sandwich bags and more »
by Lauren Miyashiro in Recipes, February 29th, 2012
Is there sugar hiding in your groceries?
Move over salt, there’s a new bad guy in town: sugar. We know that sweet treats and heavily processed food tends to be laden with sugar, but you’ll be shocked to find out that these 8 common foods that...
by Victoria Phillips in Uncategorized, February 29th, 2012
Home is where the heart is.
Cliché? You bet. But I say it regardless because I believe it‘s true.
I’m both a California girl and a New Yorker. But my home is not defined by the house that I grew up in or the little apartment I rent in New York City, it’s defined by the people who make me happy. My dad is one of these people. So for his birthday last weekend, I was ecstatic to journey back to the golden coast to celebrate with my family.
Although everyone loves my dad’s cooking, he was banned from the kitchen for the festivities. My mom took over as executive chef and put me on cake duty.
Birthday cake can be tricky. As a baker, you must sacrifice your own taste cravings to those of the honoree. In my limited experience, I’ve come to learn that red velvet is not everyone’s favorite (unfortunately), and boxed mixes are actually preferred by some people (I try not to take it personally). There are also rare cases in which the perfect celebratory dessert isn’t cake at all.
by Food Network Magazine in Food Network Magazine, How-to, February 29th, 2012
Want to win some of these?
Healthy snacking just got easier thanks to Food Should Taste Good’s new line of sweet potato kettle cooked chips. Throw away those greasy, fried spuds and opt for an all-natural, no preservative alternative in four flavor...
by Victoria Phillips in Shows, February 28th, 2012
Make chocolate chip cookies exactly how you like them with these tips from Food Network Magazine:
- Crispy Chocolate Chip Cookies (pictured above) bake longer than the average cookie so they end up brown all over, not just around the edges.
- Superfine sugar makes for a fine crumb and crisp texture.
- Vegetable oil helps the batter spread so the cookies come out extra thin.
Make the perfect chewy and cakey chocolate chip cookie »
by Toby Amidor in Uncategorized, February 28th, 2012
Follow tough-love restaurateur Willie Degel as he busts the bad habits of struggling restaurants on Food Network’s new show, Restaurant Stakeout. See what really happens when waiters, bartenders and kitchen and service staff think no one is watching. Armed with hidden-camera footage and covert surveillance from restaurants across the country, Willie doesn’t hold anything back. He tackles kitchen hazards and impossible customers alike, but is it enough to make a difference?
Tune in to the season premiere Wednesday, August 29 at 10 pm EST to find out.
by Jennifer Perillo in Family, February 28th, 2012
If you’re looking to reduce your cholesterol or eat more plant foods, tofu is an excellent protein-packed option. Choosing the type of tofu can get a little confusing, but we’ve got you covered along with recipe ideas too.
by Robin Miller in Uncategorized, February 27th, 2012
I love the ritual behind a big meal, but some nights I want to make dinner fun and less structured. A well-balanced meal doesn’t always mean serving an entrée, vegetable and a side dish. On those nights when I want something in between yet filling, I go with small bites like tapas or crostini. It’s a great option for picky eaters, as you can make a few of everyone’s favorite. By making a variety, you can also get a good amount of protein, vegetables and even fruit into your kids’ diets, too.
Make it interactive and set the toppings out family-style: Serve them with a basket of toasted bread for a build-your-own crostini bar. Put a Mexican twist on the theme and create a taco bar spread, swapping in mini tortilla chips for the toasted bread. To make your own homemade tortilla chips, cut flour tortillas into triangles or use a cookie cutter to form them into fun shapes. Place the shapes onto an ungreased, rimmed baking sheet and bake in a preheated 350 degree F oven until golden, 12 to 15 minutes, turning once halfway through.
by Sarah De Heer in Events, February 27th, 2012
Robin Miller makes one basic meatball recipe with three variations.
Meatballs are crowd-pleasers, whether it’s just you and your kids or a group of your besties. They can be shaped small and served with toothpicks as a fun appetizer, or made larger...
Miami in February — it doesn’t get much better than that. For four sunny days, Food Network and Cooking Channel personalities traveled from far and wide for a cause: to raise money for FIU’s Chaplin School of Hospitality and Tourism Management. Now in its eleventh year, this has been the focus of the South Beach Wine & Food Festival, which brings together the best of the best and celebrates food and drink in its finest forms: barbecue, burgers, desserts, wine and so much more.
We caught up with Alex, Bobby, Michael, Guy, Sunny, Jeff, Marc, Geoffrey, Melissa, Anne and Nadia G. to talk about the festival, the events they were participating in and we even caught them doing a little smack-talking.