News Update: FDA Hints at Releasing Long-Awaited Salt Guidelines

by , June 18th, 2014

bowl of salt
As blood pressure and health care costs for chronic disease continue to rise, the Food and Drug Administration is preparing to issue new guidelines on sodium. Americans currently take in about 3,400 milligrams (or 1½ teaspoons) of salt each day, a ...

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Star Salvation Finalists Reinvent Beloved Childhood Snacks

by , June 18th, 2014

Damaris, Geoffrey and Brandon on Star Salvation, Episode 3This week the Star Salvation finalists must put signature spins on childhood snacks before presenting them to the judges (in just 25 minutes). Here’s the kicker: In addition to regular judges Geoffrey and Damaris, Star Salvation added one child who knows all about food competitions. Brandon Scawthorn, the winner of Rachael vs. Guy: Kids Cook-Off, is no stranger to the network, and he’s an ace at Web series, hosting his own, called Cooking in the Fast Lane. This challenge was an easy task for him: “For me growing up, crepes was one of my favorites,” Brandon says of his go-to snack.

Star Talk caught up with Brandon on the set of Star Salvation to talk about his experience. Read below for his interview and click play on the video below to watch his episode.

Star Talk: What was it like being a part of Star Salvation?
Brandon Scawthorn: This is so exciting. First I won Rachael vs. Guy: Kids Cook-Off, now I’m here as a judge — it’s just amazing.

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On the Trail of Delicious Food (and a Happier Life)

by , June 18th, 2014

eating wildly cover

If you were to take a little bit of Cheryl Strayed’s memoir Wild, cross it with some of Elizabeth Gilbert’s Eat Pray Love, and set the story in the fields and parks of New York City, you’d come up with Eating Wildly: Foraging for L...

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Best 5 Zucchini Bread Recipes

by in Recipes, June 18th, 2014

Zucchini BreadFrom grilling and roasting zucchini to mixing it in pastas and cold salads, there’s no shortage of ways to use up this seasonal classic, but perhaps the easiest among them is baking zucchini in a sweet bread. The beauty of zucchini bread is that once you bake a single loaf, the results double as breakfasts and desserts for days to come. Unlike banana bread, which requires overly ripe bananas, zucchini bread can be made with the produce at any stage, so it’s a go-to pick if you’re facing a surplus from a garden or a sale at the grocery store. Read on below to find Food Network’s top-five recipes for zucchini bread, and get a mix of creative and traditional picks.

5. Gluten-Free Zucchini Bread — You don’t have to be gluten-intolerant to enjoy this sweet loaf, laced with a trio of warm spices as well as a duo of olive oil and Greek yogurt for moisture.

4. Zucchini and Apple Bread — Made with crunchy walnuts for added texture, this easy-to-do recipe yields two loaves, making it a favorite for potlucks and bake sales.

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Study: Food Trucks As Safe As Brick-and-Mortar Restaurants

by in News, June 17th, 2014

Food Trucks As Safe As Brick-and-Mortar RestaurantsThere are those who swear by street eats and those who avoid them at all costs. Fans of food trucks and carts may point to the entrepreneurial looseness, the homespun mobility and the availability of exotic international flavors in unexpected places as part of their appeal, while those who eschew them may list those same qualities as reasons for passing them by and getting grub at regular restaurants instead.

But whether you love street food or not, you may find yourself wondering, on occasion, just how safe and sanitary it is. A recent study conducted by the Institute for Justice, a Virginia-based libertarian advocacy organization and law firm, may allay some concern.

The group reviewed 263,395 food-safety inspection reports from seven United States cities in which mobile food sellers are held to the same health and inspection regulations as regular restaurants. And the group determined that in each of those cities — Boston, Las Vegas, Los Angeles, Louisville, Miami, Seattle and Washington, D.C. — the health and safety records of the food trucks and carts were as good or better than those of brick-and-mortar restaurants.

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How to Set Up a Summer Lemonade Stand

by in Entertaining, June 17th, 2014

How to Set Up a Summer Lemonade Standby Camille Styles (photos by Nicole Mlakar)

Summer’s in the air! And for many of us, that means the kids are home to stay. If you’re in the market for outdoor, kid-friendly activities that don’t require a car ride, look no further than your own front yard. Setting up a lemonade stand is a creative way to keep little ones entertained during the dog days of summer, and provides a perfect way to educate them on the basics of cooking, team -work and handling money. These quick and easy tips will show you how to make your lemonade stand the talk of the neighborhood this year.

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Go-To Ingredients for Grilling Season

by in In Season, June 17th, 2014

Go-To Ingredients for Grilling SeasonWhat do you really need on hand for quick, easy summer dinners? Here’s our go-to list — it’s a combo of veggies that turn into meals in a snap, seasonings that make everything a little more summery, and starches that help round out whatever you’ve got on hand (ideally without heating up the house too much).

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Dessert of the Month: Frozen Blueberry and Banana “Ice Cream”

by , June 17th, 2014

blueberry ice cream

When it comes to quick sweet treats to beat the heat, nothing is as fast and satisfying as a scoop of this all-fruit “ice cream.” It’s pretty amazing how frozen bananas develop a lusciously thick and smooth consistency after a minu...

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Red or White Chili: Which Do You Prefer?

by in Food Network Magazine, Polls, June 17th, 2014

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer red or white chili.

“Two Worlds Collided Today.” — Jet Tila on Episode 3

by , June 17th, 2014

Jet Tila on Food Network Star, Season 10Sabotage. Evilicious. Cutthroat. All of these words describe Food Network’s popular show Cutthroat Kitchen, where host Alton Brown auctions off one crazy antic after another every Sunday night. In the most-recent episode of Food Network Star, however, Alton’s world of mini kitchens and missing ingredients was dished out to the remaining finalists. Bobby was on hand to taste the final plates, and so was Cutthroat Kitchen judge Jet Tila. In pure Cutthroat style, the judges had no prior knowledge of the sabotages that led the competitors’ final dishes.

Star Talk caught up with Jet on the set of Star in between heats to break down the difference of the competitions and talk about Alton’s evil side. Read on for the interview.

No one knows how to judge a Cutthroat Kitchen-style challenge like you. How did the two competitions differ?
Jet Tile: The worlds have collided on this episode. They differ in that we’re judging them specifically on food on Cutthroat Kitchen, and here, I’ve got to see to their delivery and personality, which is a really refreshing change for me. It’s a lot of fun, but it’s very different.

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