by FN Dish Editor in Shows, September 6th, 2012
by Dana Angelo White, September 6th, 2012
Halloween Wars returns for a second season on Sunday, October 7 at 9pm ET/PT with five new teams, each consisting of a pumpkin-carving artist, a cake decorator and a candy craftsman, battling it out over the course of four episodes to create the ultimate Halloween-themed display that will feature heart-pounding creations. One team will be eliminated each week by the judging panel, made up of renowned cake decorator Shinmin Li and award-winning special effects, makeup artist and horror movie actor/director Tom Savini. The last team standing will wind the grand prize of $50,000. Hosted by Justin Willman (Cupcake Wars), each episode will also have a rotating guest judge that is no stranger to scary situations: Shawnee Smith (Saw, Anger Management), Rutina Wesley (True Blood), Chaske Spencer (the Twilight saga) and Sara Canning (The Vampire Diaries).
Premiering Sunday, October 7 at 9pm ET/PT
Evil Clowns: In the first of four battles, five teams, each made up of a pumpkin-carving expert, cake artist and candy craftsman, must combine their talents to create the most terrifying clown imaginable. At the end of the battle, one team will be eliminated.
Special guest judge: Shawnee Smith
by Sarah De Heer in How-to, September 6th, 2012
I try to hold on to the flavors of summer every way possible. Refrigerator jams are a fabulous way to get a few more weeks of out fresh fruit but wouldn’t it be nice to savor it even longer? If you haven’t yet mastered the art of canning, ther...
by Toby Amidor, September 6th, 2012
We firmly believe that grilling season doesn’t have an expiration date, yet so many of us cover our barbecues and smokers once a chill hits the air. We’re not alone in feeling this way. The “Magician of Meat,” Pat LaFrieda, Jr., also agrees with us. We caught up with him and asked him about grilling beyond Labor Day and if there are any differences you need to be aware of.
Just like wearing white after Labor Day is a no-no, are there similar rules with barbecue?
If you pack up your grill for the winter after Labor Day, you are no longer a member of the LaFrieda family. Grill all winter — the colder it is, the more you will appreciate the food coming off the grill.
Is it true that food takes longer to barbecue in cooler weather? Why?
It’s not completely true. If you heat up the grill a few minutes earlier than usual you’ll be good to go.
Make it the year of barbecue
by Maria Russo in Shows, September 5th, 2012
Fooducate is an easy-to-use, free smartphone app that helps you make healthier food choices. To use it, scan a packaged item’s bar code or search for food items and you’ll see its letter grade (A to D) with an explanation of its nutritio...
by Mallory Viscardi in Community, September 5th, 2012
When Robert Irvine visited Frankie’s in Three Rivers, Mich., he found a dusty, outdated restaurant with dangerous levels of food safety and a kitchen stocked with more microwaves than pots and pans. After meeting owners Jay Woehrmyer and Tina Wyman, however, he realized that poor management and a lack of leadership were their biggest problems. Robert had just two days to turn around this 13-year-old restaurant and attempt to fix Jay and Tina’s failing partnership. We checked in with Jay and Tina to find out how they and Frankie’s are doing a few months after their Restaurant: Impossible experience.
Since Robert left, sales at Frankie’s have risen 39 percent, and Jay and Tina report that the makeover is attracting new customers. Both count the new open layout of the restaurant among their favorite parts of the decor.
by Dana Angelo White, September 5th, 2012
Food Network tailgating fans: Mark your calendars and get your game faces on. On Friday, September 7, at 2pm/ 1c, we’ll be chatting with Food Network Kitchens’ Charles Granquist about tailgating menu planning and recipes. Charles is also the mastermind behind the Food Network Stadium Fare menus popping up in select NFL stadiums around the country.
Join us on the Food Network Facebook page this Friday at 2pm/ 1c and bring your game-day questions for Food Network Kitchens.
by Allison Milam in In Season, September 5th, 2012
By now you’ve probably heard about the study claiming eating egg yolks is as bad for your heart as smoking. We just had to weigh in on this!
We Heart Eggs
We’ve already discussed the benefits of eggs. Eating them (yolks and all) offers protein, ...
by Victoria Phillips, September 5th, 2012
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring beets.
Now that we’ve rolled fresh into September, the in-season stud of your next grocery loot is, inarguably, the beet. The root veggie may almost exclusively come canned, but it will arrive in no such packaging this time around. We mean it — spiky can openers and shiny cylinders are banned from your shopping bag from now through October. We’re talking fresh ones — and only fresh ones.
If you plan on growing your own beets, be sure to check out HGTV Gardens for great tips like getting an annual soil test to determine if you’re missing any nutrients or micronutrients. Beets are sensitive and grow irregularly in the soil if you have a boron deficiency.
But what does it mean for a beet to be fresh? To start, the colors can range from the quintessential deep magenta to vibrant gold, white and everything in between. Not only that, but going can-free ensures that BPA and other chemicals don’t weasel their way into your sweet, pristine beets. In the end, the biggest perk is pretty clear: Everything is simply better fresh.
More beet recipes from family and friends
by Jose Ralat Maldonado in Events, September 5th, 2012
There’s a new chip on the block, and it’s made from whole-grain rice and almonds. Change up your chip and dip routine with Blue Diamond Baked Nut Chips in Nacho, Sour Cream & Chive and Sea Salt flavors. They’re packed with enou...
It’s beginning to cool — at least it should be — from coast to coast. And we don’t just mean temperatures — this month’s food festivals are some of the coolest around.
Ayden Collard Festival, Ayden, N.C., Sept. 6–9: The world is stuffed with bitter greens, but none is more dear to Southerners than the collard. And for four days, the leafy vegetable will sprout from all points in this tiny Carolina burg. Accompanying collard greens will be grown men in miniature cars — what food festival parade would do without them? — a horseshoe tournament, line dancers and scads of other tightly packed entertainment. The eating contest will crown a male and female victor, the cook-off will test Southern cred and the carnival rides will turn you green. Gospel singing will season everything. What’s not to love about such a family-friendly fair?
Read about more food festivals