by Amy Reiter in News, July 12th, 2014
by Toby Amidor, July 12th, 2014
Is a ready-to-bake cake you spray like whipped cream from a can (and then pop in the oven or microwave) “the future” of dessert? That may be an overstatement, but Spray Cake, an award-winning product created by a couple of Harvard University undergrads, does seem increasingly poised to gain some millennial market traction.
Back in April, Harvard sophomores Brooke Nowakowski and John McCallum took top honors in the Harvard Innovation Lab challenge, along with a $10,000 prize, for their innovative cake in a can (not to be confused with cakes you bake in a can).
Nowakowski told the Boston Herald that the team planned to use to the award as a “launchpad” to bring the product, originally created for a science-of-cooking class, to market.
by Simon Majumdar in How-to, July 12th, 2014
The old butter-versus-margarine controversy has been thrust back in the spotlight. With more consumers favoring wholesome, natural foods, margarine has taken a backseat to butter. But can the full-fat delight actually be part of a healthy diet?
by Virginia Willis in In Season, Recipes, July 11th, 2014
There are some ingredients that just scream luxury. Think of these ingredients as examples: caviar, lobster, truffles and Champagne. While we may know small bits of information on these products, if pressed for more info, we might struggle to give a detailed description of what they are, where they come from and what makes them so special (and so expensive).
This new feature will put on a spotlight on some of my favorite luxury ingredients. But I hope that when you read these articles, you will be inspired to seek out the best of the best and discover why your favorite Food Network chefs love them so much.
Let’s begin with that sweetest of seafood delicacies: langoustines.
by Amy Reiter in News, July 11th, 2014
Tomatoes, eggplant and peppers are members of the nightshade family. There’s something a bit sexy about those nightshades; maybe it’s the deadly yet beautiful part …. Tomatoes are, in fact, a fruit, but their affinity for other savory ingredients means that they are usually classed as a vegetable. Fruit or vegetable, they are a rock-solid part of summer down-home comfort.
Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full flavor of a garden-ripe tomato — and there is nothing as sad and disappointing as the insipid, lifeless flavor of a tennis ball-like tomato held in cold storage and shipped in a case from the other side of the world. I don’t eat those atrocities and strongly suggest that you don’t either. So, when it’s tomato season, I vigorously support eating those glorious ripe ones as often as possible.
by Mallory Viscardi in Books, July 11th, 2014
You had a great time at the summer picnic, sampling a little bit of everything. Hot dogs, burgers, macaroni salad, potato salad, fruit salad, buttered corn on the cob — your paper plate was heaped high with them all. You left feeling full and satisfied. But you woke up the next day feeling sick as a dog with food poisoning. How do you know which food was the culprit?
Figuring out the “guilty” food item in a food-poisoning outbreak can be tricky, but IBM scientists have designed a new computer system that aims to expedite the process, the company recently announced. The system uses algorithms, visualization and statistical analysis to parse retail and public health data, and then figure out which products are likely to blame in a food borne disease outbreak. And while it can’t predict an outbreak in advance — at least, not yet — it can shorten the time it takes to locate the source and halt the spread before more damage is done.
by Sarah De Heer, July 11th, 2014
Cookbooks written by people who are passionate about their work are the best cookbooks. It’s in this spirit that I present Tom Mylan’s The Meat Hook Meat Book. Mylan is one-third of the braintrust behind The Meat Hook, a little butcher shop with big personality tucked below the Brooklyn Queens Expressway in Williamsburg, Brooklyn. This book is meaty (pun intended). It has everything you need to know about how to select, order, prepare and enjoy great meat — plain and simple. The book overflows with mouthwatering recipes, thoughtfully funny anecdotes and an insider’s look at the art and craft of butchery. Mylan’s wit weaves itself through every chapter, making it an exceptionally fun read.
The deeper into it you dig, the more apparent it becomes that The Meat Hook Meat Book is more than a collection of recipes. If you want to learn about different cuts and how to cook them, this is the book for you. If you’re curious about grilling, smoking, roasting and braising, this is the book for you. If you just want to plan your weekly meals with the confidence of knowing you know how to make the perfect roast chicken, pork chop or steak every time, this is the book for you. If you just want a little more confidence when ordering from your local butcher shop or supermarket butcher counter, this is the book for you. Mylan has thrown open the door to the secret world of a butcher’s life and invited you in for supper.
by Nikhita Mahtani in Shows, July 11th, 2014
Food Network Star fans will have a chance to ask Alton, Bobby, Giada and all 12 finalists questions during the final episode, which airs August 10 at 9|8c. Before the winner is revealed, everyone will gather at Food Network headquarters on August 6 t...
by Sara Reistad-Long, July 11th, 2014
It’s time to celebrate on Food Network this weekend with recipes for every kind of summer extravaganza.
On Saturday, join Ree Drummond as she prepares a Chinese take-out-themed menu on The Pioneer Woman. Next, Nancy Fuller plans a birthday surprise for Bailey on Farmhouse Rules, and the hosts of The Kitchen are brainstorming recipes for every type of outdoor bash.
On Sunday, Bobby Flay works the grill by creating lighter versions of your favorite summer staples on Barbecue Addiction: Bobby’s Basics, and Guy Fieri makes a lamb treat worth drooling over on Guy’s Big Bite. Then tune in for three hours of all-new competition with episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Maria Russo in Recipes, July 10th, 2014
In this week’s news: Rappers delight in healthy eating; Alice Waters predicts a farmers markets bonanza; and scientists do the important work of building a healthier hot dog.
That’s Doug E. Fresh — As In, Fresh Salad
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Golden-brown pies with fresh, seasonal produce are some of summer’s top treats, but when a chocolate craving strikes, brownies are the ultimate way to satisfy that sweet tooth once and for all. Just like cookies, brownies are quick to prepare and easy to pack, which means that they’re a go-to pick for picnics and potlucks alike. Master a classic recipe, like Alton’s Cocoa Brownies listed below, then experiment with such sweet and salty additions as marshmallows, caramel and peanut butter. Read on below to get Food Network’s top-five traditional and creative brownie recipes from Bobby, Alton, Giada and more.
5. Cheesecake Brownies — Surprisingly light and simple to make, these moist brownies boast a buttermilk-laced batter and a smooth sweetened-cream cheese topping. Mix the two together to create an impressive swirled effect.
4. S’more Brownies — Turn the campfire favorite into an everyday treat by using classic s’more ingredients — graham crackers, chocolate and marshmallows — to create layers of flavor in brownies.