Do You Drink Coffee Right When You Wake Up? Maybe You Should Wait

by in News, June 2nd, 2015

CoffeeMost of us probably try to suck down our first cup of joe as soon after we wake up as possible. But a new video by AsapSscience parses the research and reveals that the best time to give your body its first caffeine boost of the day is actually not when you first wake up, but about an hour later.

Why? It has to do with our circadian rhythm, the built-in biological clock that, among other things, regulates the release of cortisol, a hormone related to alertness. Cortisol levels peak around 8 a.m. and 9 a.m., AsapScience notes, as part of our natural waking process. And if we drink coffee or other caffeinated beverages during this peak cortisol production phase, the caffeine is less effective. Plus, we build up a greater tolerance to it over time, meaning we have to drink more and more for the same pick-me-up.

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Bobby and Jamie Deen to Scour the South for Authentic Eats on Upcoming Road Trip

by in Shows, June 1st, 2015

Bobby and Jamie Deen on Southern Fried Road TripFrom Southern traditions to down-home eats and drinks, no one knows the true personalities and flavors of the Deep South quite like Bobby and Jamie Deen. This summer the brothers, both Georgia locals, are teaming up to showcase the culture of their native region, as well as the best-ever culinary treasures in the area, on their all-new upcoming series Southern Fried Road Trip.

Beginning Monday, July 13 at 10|9c, Bobby and Jamie will set off on the ultimate regional adventure as they track down tried-and-true classics, like hearty barbecue ribs, fried green tomato sandwiches and over-the-top burgers, and get to know the local legends who create them. From West Virginia to Louisiana and Mississippi to Georgia, the guys will scour the South for specialty favorites the locals love, all in an effort to celebrate the culture and cuisine for which the South is now known.

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Arugula and Watermelon Salad — Meatless Monday

by in Recipes, June 1st, 2015

With Memorial Day officially behind us, summer has (unofficially) kicked off. If this season is all about striving for easy, stress-free days, then there’s perhaps no simpler dish to make than a fresh salad. You could opt for a classic preparation of fresh greens, veggies and your favorite dressing, but in true Barefoot Contessa fashion, Ina Garten takes the traditional to the next level in her Arugula, Watermelon and Feta Salad (pictured above), featuring a craveable combination of peppery greens and juicy seasonal fruit.

Since watermelon is a sweet fruit, Ina balances out those natural sugars with plenty of savory tastes in the other ingredients: The olive oil-based dressing features a duo of bright citruses, plus minced shallots for a subtle bite, while crumbly feta cheese rounds out the salad with hefty richness and welcome tang. For an added burst of freshness, Ina mixes in fragrant mint leaves, which complement the fruit and the arugula alike. Click the play button on the video above to watch her make the salad.

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Bringing the Heat to Hollywood: Bobby Flay to Receive a Star on the Hollywood Walk of Fame

by in Food Network Chef, News, June 1st, 2015

Bobby FlayOn Food Network Star, premiering Sunday, June 7 at 9|8c, Bobby Flay and fellow mentor Giada De Laurentiis are on a mission to discover budding talent. But tomorrow it will be Bobby who’s recognized for superstardom, when he’s honored with a star on the Hollywood Walk of Fame.

The first chef ever and the first Food Network personality ever to receive a star, Bobby has been in the culinary industry since he was just 17 years old, and his first appearance on Food Network was more than 20 years ago. The host of Food Network’s Bobby’s Barbecue Addiction and Beat Bobby Flay, the co-host of Food Network Star, and an acclaimed Iron Chef, Bobby’s no stranger to awards and achievements. The Walk of Fame star comes after several of his programs have earned Emmy Awards and James Beard Awards, both prestigious industry accomplishments, and he’s also at the helm of multiple restaurants from coast to coast.

At a ceremony tomorrow, Tuesday, June 2, Bobby will celebrate the dedication of his star, the 2,553rd star on the Walk of Fame, during a ceremony on Hollywood Boulevard in Los Angeles. The festivities kick off at 11:30 a.m. PST (2:30 p.m. EST), and he’ll be joined by his close friend and fellow Iron Chef Michael Symon, as well as Brooke Johnson, the president of Food Network; both are set to speak about Bobby as the star is dedicated to him.

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You Can Trust These Star-Powered Recipes

by , June 1st, 2015
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You Can Trust These Star-Powered RecipesIt's no secret that the road to stardom is a brutal one, paved with mentors' honest critiques, pressures from fellow rivals, plus, of course, finalists' internal drives to succeed. So you know that by the time a Star is crowned at the end of 11 weeks...

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Grill or Be Grilled on “The Human Rotisserie” — Alton’ After-Show

by in Shows, May 31st, 2015

From blueberry suits for a blueberry muffin test to the all-out costumes Alton Brown wears in honor of the special-edition Halloween episode, Cutthroat Kitchen surely appreciates a solid theme, and the team works hard to embrace it fully — and eviliciously. Tonight’s all-new episode celebrated the start of the summer season with a Grill or Be Grilled competition, and you can be sure that all three rounds of cooking, as well as the sabotages, celebrated this seasonal event in full.

For fans watching at home and even judge Simon Majumdar, perhaps no other challenge today was as memorable — and downright diabolical — as what Alton deemed “the human rotisserie” for Round 2’s skewers test. Telling Simon about this “big kahuna for the day,” Alton explained that one chef was tethered to a rotating poll, forced to prep and cook while spinning slowly. “Completely brilliant,” Simon said upon learning of the sabotage, laughing at the hilariousness that was this monstrous setup.

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Coffee-Coconut Ice Cream Bombe — Most Popular Pin of the Week

by in Community, May 31st, 2015

Coffee-Coconut Ice Cream BombePinterest fans, you have spoken. You’re through with the dog days of winter and are ready to embrace the warm springtime air — and all of the eats and drinks that come with it — as evidenced by the cool, creamy treat that topped the list of our Most Popular Pin of the Week. This wow-worthy dessert, a dome-shaped dessert featuring a pound cake base and a duo of ice creams, is surprisingly simple to make; all you need is a deep bowl and a few hours of chill time.

For more seasonal indulgences, check out Food Network’s Let’s Celebrate: Spring! board on Pinterest.

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Your Summer Gin and Tonic, Suitable for Scooping

by in News, May 30th, 2015

Jude's Ice CreamThere are those who consider the perfect summer refresher to be a nice, cool gin and tonic — and then there are those who would argue that it’s a big dish of ice cream.

A new product is uniquely positioned to end the debate and bring those disparate groups together: gin and tonic ice cream.

A result of a collaboration between two U.K. companies, London distillery Sipsmith and Hampshire-based Jude’s ice cream, the limited-edition summer offering combines Sipsmith London Dry Gin’s botanical elements, including juniper berries, citrus peel, licorice root and ground almonds, with tonic water and a hint of lemon, to evoke the flavor of your bartender’s best G&T, the Telegraph reports.

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How to Upgrade Store-Bought Barbecue Sauce

by in Recipes, Shows, May 30th, 2015

How to Upgrade Store-Bought Barbecue SauceMuch like frozen pizza dough and canned chicken broth, bottled barbecue sauce is a welcome timesaver on those days when you’re looking for all the help you can get in the kitchen. The flavors and textures of the everyday store-bought BBQ sauce differ from brand to brand, and while you likely have a favorite or two, you may want to dress up the original in order to make it exactly what you’re looking for. That’s where The Kitchen comes in. On this morning’s all-new episode, the cast shared three ways to put your signature spin on whatever sauce you happen to have on hand. From adding an extra hint of sweetness to spicing it up with heat, click here to learn the cast’s top tips for creating your ideal barbecue flavor.

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7 Dishes FoodNetwork.com Staffers Are Fired Up to Grill

by in Recipes, May 29th, 2015

Memorial Day has come and gone, and now it’s officially summer, aka grilling season for us food obsessives. We’ve got countless amazing reasons to fire up your grill and win summer, but to narrow the field, here are personal recipe picks from FoodNetwork.com staffers. Behold the decadent burgers, in-season sides, fresh seafood and even grilled desserts that we’re most excited to make (and devour) this summer. Read more