by Mark Oldman in Drinks, March 1st, 2012
by Victoria Phillips in News, March 1st, 2012
If there’s one estate in the world that can make perfect wine, it is Domaine de la Romanée-Conti (“DRC” to insiders) in France’s Burgundy region. So special is its Pinot Noir that tourists make pilgrimages there just to gaze thirstily at the vineyards behind its low stone wall. It is so coveted that some careful collectors will scrawl an “X” on bottles that they have drained to prevent counterfeiters from reusing them.
This is the kind of juice that Miles from Sideways would pursue to the end of the earth, even if it meant making like Thelma & Louise and rocketing his red Saab over a canyon into the blue beyond.
by Lauren Miyashiro in Community, March 1st, 2012
Food Network’s own Candace Nelson from Cupcake Wars, who started the cupcake craze with Sprinkles Cupcakes, has done it again. The L.A.-based shop recently announced its newest innovation: a 24-Hour-Sprinkles ATM, as well as plans for a Sprinkles Ice Cream.
Check out the full-story on Devour now.
- Get to know Candace Nelson, a judge on Food Network’s Cupcake Wars.
- Cupcake recipes
by Dana Angelo White in Uncategorized, March 1st, 2012
The Salt: Popcorn has evolved into a trendy gourmet snack. Go ahead, add some brown sugar and chili powder to that bag.
PC-Mag: Space chefs wanted: NASA studies the possibility of cooking on Mars.
Daily Dish: Need a box of Thin Mints pronto? There’s an app for that.
Huffington Post: McDonald’s unleashes McRibster in Austria. Apparently the standard McRib was too boring and needed to be deep-fried and topped with cheese and bacon.
Smithsonian: A list of the top 20 food trucks across the U.S. Did your favorite make the cut?
by Teri Tsang Barrett in How-to, March 1st, 2012
The American Academy of Nutrition and Dietetics is in favor of the recently-announced school lunch guidelines.
What do the lunch lady and First Lady have in common? They’re both making school lunches healthier. Find out why the American Academy of ...
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 »
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.