by Toby Amidor, July 21st, 2012
by Sarah De Heer in Shows, July 20th, 2012
A health halo has been placed on baked chips while fried chips have been getting a bad rap. But are you really making a healthy choice when you toss a bag of baked chips into your shopping cart? Let’s take a closer look.
One ounce (about 15 c...
by Marisa McClellan in Recipes, July 20th, 2012
When Bobby Flay arrived at Diana and Darlene’s Melt Mobile food truck in Stamford, Conn., he wasn’t sure if this venture would ever take to the road — especially since the team had just three days until the opening. These two best friends quit their jobs to pursue this dream, but after mortgaging their homes, they were left with almost no money to open their business with. Before Bobby could consider the task complete, he needed to help the team fix these six crucial issues: organization, food knowledge, wait time, expediting, food quality and packaging.
Bobby left his mission saying that he felt Melt Mobile was “a well-oiled machine.” Is it still running that way? Has Darlene and Diana’s friendship withstood all the stress of opening a business? We checked in with Melt Mobile to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
Click here to watch the video
by Maria Russo in Events, Food Network Chef, July 20th, 2012
by Dana Angelo White, July 20th, 2012
My sister and I were quite young when our parents decided we were old enough to join them in having artichokes for dinner. An enthusiastic eater from an early age (my first sentence was, “More mayonnaise, please”), I was always happy to try a new food. My sister wasn’t quite so eager, but since there was melted butter involved, she was willing to play along.
The table was set with plates, napkins and the biggest mixing bowl we had, empty in the middle of the table. A steaming artichoke was placed on each plate. They taught us how to pull the leaves off (always taking care to avoid the thorns), dip them in the butter and then scrape the edible flesh off each leaf with our bottom teeth.
Thanks to that early training, I have spent my life as an exuberant artichoke booster. I still like eating them just like we did that first time (though a dish of homemade aioli is also good for dipping), but truly, I can’t think of a time when I’ve turned down any artichoke preparation.
Before you start cleaning your chokes, read these tips
by Maria Russo, July 20th, 2012
Is your family hitting the local fair circuit this summer? Carnival concessions are famously fattening. We’re not saying to boycott fair foods all together but since these treats don’t come with a food label, we’ll fill you in on just how many...
by Lauren Miyashiro in Community, July 19th, 2012
Think back to this season’s Food Network Star premiere. For the first time, we were introduced to Team Alton’s quirky cast of characters, Team’s Giada’s little family unit and Team Bobby’s batch of no-nonsense cooks. Robert Irvine stopped b...
by Maria Russo in Recipes, July 19th, 2012
Eater: Food meets comedy as Bobby Flay guest stars in Portlandia: The Brunch Special this Friday.
NY Post: American comfort food is getting trendier and often more expensive. How do you feel about its glamorous makeover?
The Guardian: Culinary child prodigies are serving up inventive, sophisticated food. It’s no gimmick.
Huffington Post: Yes, there is such a thing as a 7-Eleven mashed potato machine. It has, however, yet to reach the U.S.
Typewich: Need to break up your monotonous sandwich routine? Typewich.com presents a new combo idea each time you refresh the page.
by Priya Krishna in Shows, July 19th, 2012
One of those timeless recipes that almost everyone has a memory of enjoying, classic banana bread is a buttery, just-sweet-enough loaf that pairs perfectly with a morning cup of coffee or an after-dinner scoop of ice cream. The secret to making the best-tasting banana bread is using overly ripe bananas. You know those super-soft, dark-brown nanners that have been sitting on your counter for the last seven days? Use those — they’ll offer the most-concentrated banana flavor and ensure moist, rich bread. Check out Food Network’s roundup of its best five banana bread recipes, a mix of classic and creative loaves that your whole family will enjoy.
5. Banana Bread With Chocolate Chips and Chocolate Glaze – Food Network Magazine takes classic banana bread to the next level by adding to the batter decadent chocolate chips and covering the loaf with a shiny chocolate topping.
4. Mom’s Banana Bread With Chocolate Chips – Melissa d’Arabian’s mom adds a splash of fresh orange juice to her chocolate-studded bread, which delivers subtle citrus flavor and moisture.
Get the top three recipes
by Dana Angelo White, July 19th, 2012
It’s grill or be grilled when Chopped heads to the Wild, Wild West for its newest special, Chopped Grill Masters. Tune in this Sunday at 10pm/9c to watch the first four competitors battle it out on the grill for a chance at the $50,000 grand prize. These grilling professionals will face not only the dreaded mystery basket of ingredients, but the elements as well, as the competition takes place outside in the harsh Arizona desert.
Watch as host Ted Allen and your favorite judges, Amanda Freitag, Marc Murphy and Aarón Sánchez, don their boots and spurs and head out West for the most heated Chopped showdown yet.
Hone your own skills on the grill by checking out all the great tips and recipes on Food Network’s Grilling Central, then tune in this Sunday, July 22, at 10/9c to catch all the action in the first epic face-off. Who will win and who will be chopped? Contestants, fire up your grills!
There’s more to beating the heat than just drinking water. Electrolytes are important nutrients that help maintain your body’s fluid balance.
Electrolytes are substances that conduct an electric current. In the body, they help...