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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One-on-One with the Latest Food Network Star Finalist to Go Home

by , June 26th, 2016

Food Network StarWith only 11 short weeks to ready finalists before a winner will be chosen, the Food Network Star beast is such that week after week, hopeful competitors will fall, faced with the crushing disappointment of elimination. Here on Star Talk, we'll be br...

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Beer-Marinated Grilled Skirt Steak — Most Popular Pin of the Week

by in Community, June 26th, 2016

Beer Marinated Grilled Skirt SteakThe easiest way to improve a grilled steak is with a standout marinade. This week’s Most Popular Pin of the Week, a top-rated skirt steak from Marcela Valladolid, combines sweet orange slices with salty soy sauce and crisp lager to create stellar flavor and keep the meat juicy all the way through. After marinating for an hour, the steak is ready to hit the grill. Thanks to the thin nature of skirt steak, it takes only about 4 minutes on each side before it’s medium-rare and ready to serve.

For more summertime barbecue inspiration, check out Food Network’s Let’s Grill! board on Pinterest.

Get the Recipe: Beer-Marinated Grilled Skirt Steak

7 Juicy Ways to Put Your Blueberry Loot to Use This Summer

by in Recipes, June 25th, 2016

Blueberry Cheesecake GaletteBlueberry season is in full swing. Though you can finagle a pint or two year-round at the grocery store (at a price), there is nothing quite like a taste of these freshly picked, nearly bursting summer beauties. If you can stop yourself from scarfing them down by the handful as is, go on and bake them into summer’s most-showstopping treats, each one oozing with blueish-purple juice. Trust us, these recipes right here are the desserts your pints of blueberries are pining to become.

Mash up two sweet classics — blueberry pie and cheesecake — for a rustic confection bursting with berry goodness: Food Network Magazine’s gorgeous Blueberry Cheesecake Galette (pictured above). Layer sweetened cream cheese and a quick blueberry filling in buttery dough, then bake until golden for a summertime treat you can slice and serve to a crowd.

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Chefs’ Picks: Vinaigrette

by in Restaurants, June 25th, 2016

Umami Bomb Vinaigrette

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

With the (literal) salad days of summer upon us, a simple vinaigrette is a wonderful way to add a refreshing burst of flavor to leafy greens and other vegetables. For most culinary professionals, no bottled dressing will do — chefs across the country create their own riffs on this classic by experimenting with different acidic ingredients to really make those flavors pop. We got the lowdown from several pros on the go-to vinaigrettes they use to pep up salads and more.

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