3 of a Kind: Beyond Pork Chicharrones

by in Restaurants, June 29th, 2016

Crispy Chicken Skins with Smoked Honey

3 of a Kind checks out three places across the country to try something cool, new and delicious.

There’s some kind of magic that happens when pork fries into crisp, puffy bits of pure deliciousness. Call them pork rinds, cracklings or chicharrones — it’s all good. But chefs are taking it one step further, transforming chicken, fish skin and even beef tendon to make other kinds of crunchy chicharrones.

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WATCH: When the Wheel Isn’t Your Friend

by , June 29th, 2016

Let's be honest: There was pretty much no chance that Rhett and Link's Wheel of Mythicality was going to yield such friendly "Will It" combos as peanut butter and jelly or strawberries and cream on Sunday's latest episode of Food Network Star. But ...

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POLL: Food Network Magazine Wants to Know How You Eat Thanksgiving Leftovers

by in Food Network Magazine, June 28th, 2016

Thanksgiving DinnerFor many Americans, the best part of Thanksgiving dinner is the leftovers. And even though turkey day is still five months away, the editors at Food Network Magazine want to know what you eat after the big feast. Share your opinions below, and then compare your answers with the results in an upcoming issue! 
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Spike It: Red, White and Blue Mojitos

by in Drinks, Holidays, Recipes, June 28th, 2016

Red, White and Blue MojitosI love a good festive cocktail! Short of adding a fiery sparkler, I wanted to make one of the most adorable and delicious red, white and blue beverages we could all serve at our 4th of July barbecues. And I’ve found it.

(FYI: Calories don’t count when you drink cocktails with friends. Let’s make it a thing.)

While margaritas are usually more my speed, I find that mojitos are a more-versatile alternative and tend to be appreciated by all. Tequila is quite a polarizing liquor, and people have strong opinions on it (and let’s be real — memories of bad experiences in college with it), but rum and sugar and lime and mint is a favorite almost everywhere. It’s milder. Not as edgy. A little friendlier. A touch lighter so you can have two cocktails and still be able to walk home. You know?

So what better way to celebrate summer than with a red, white and blue boozy glass? So much fruity flavor in one drink — these could not be more fun.

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The Trickiest Surprise Ingredients Featured on Cooks vs. Cons

by in Shows, June 28th, 2016

Cooks vs. ConsJust when Cooks vs. Cons competitors think they’re set to cook the assigned dish in Round 1, host Geoffrey Zakarian is on hand to change their plans with the announcement of a mandatory surprise ingredient that must be showcased. And again in Round 2, though competitors can prepare any dish they’d like, their freedom goes only as far as yet another surprise ingredient. Cereal, soda, pickles, mushrooms and chocolate — all of these sweet, savory, tangy eats and drinks, and others, have made appearances, though not all the uses of them were wholly successful. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future: “I think … another protein, like a chicken that they have to butcher or something they have to butcher — that would wipe me right out.” Browse photos to see how both professional chefs and amateurs approached the surprises.

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Watch Episode 3 of Star Salvation

by , June 28th, 2016

Just as the remaining Food Network Star finalists worked with their own food wheel this week (remember when the wheel matched bread pudding and kimchi, octopus and macaroni and cheese?), so did the hopefuls on Star Salvation. Host Eddie Jackson unv...

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Algae Cooking Oil May Be the Future of Frying

by in News, June 27th, 2016

Algae Cooking Oil May Be the Future of FryingForget canola and corn, soybean and peanut oil. Soon we may all be cooking with oil made from algae.

A company called TerraVia is marketing an edible algae oil — Thrive Culinary Algae Oil — that may be the first of its kind. The forward-thinking cooking oil is said to be sustainable (made from a highly renewable food source) and healthy. According to the Thrive website, it is higher in monounsaturated fat than other cooking oils; about one tablespoon of it contains about as much of this “good” fat as does one whole avocado.

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The New York City Wine & Food Festival Returns in October — Buy Tickets to Hang Out with Your Favorite Chefs

by in Events, News, June 27th, 2016

New York City Wine & Food FestivalIf you’ve ever watched Bobby Flay, Rachael Ray, Geoffrey Zakarian and Alex Guarnaschelli on TV and thought to yourself, “Man, it would be so cool to meet those chefs someday,” that day has come — well, it will in a few months, actually.

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Grilled Vegetables with Couscous and Yogurt Sauce — Meatless Monday

by in Recipes, June 27th, 2016

Grilled Vegetables with Couscous and Yogurt SauceWhen you’re craving the delicious flavors and unique textures of summer grilling but you’re short on time (or you don’t have the outdoor space for a grill), meet your summertime life saver: the grill pan. Grilling vegetables indoors will give them the same tender quality as cooking them on a grill, without the hassle of the setup or cleanup work.

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Bobby’s Math Equation, Strong Elephant Memories and Breaking Through to Viewers — Alex’s Star Report

by , June 26th, 2016

Food Network StarThe pressure mounts. The finalists dwindle in numbers. The nerves are frayed. Want the truth? I have picked my potential winner. That’s right. And I’m wondering if you’ve picked yours. (Tell me in the comments, if so!) But don’t think it’s...

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