by Lawrence Bonk, September 5th, 2014
by Amy Reiter, September 5th, 2014
In 2011, a Scottish distillery teamed up with a Texas space research company to see how well whiskey would age in the cold, unfeeling nothingness of space. They sent a vial of unmatured malt and charred oak pieces into orbit. There it sat, spinning along with the cosmos, for three long years. Now it is ready to return home and, more importantly, be imbibed.
It’s actually an interesting experiment. On September 12, the vial will return home and be compared with a control vial, which was relegated to the boring confines of planet Earth. Which one became a better whiskey? Which one gets you to send drunk texts quicker, in the middle of the night, to ex-spouses? The world is about to find out.
by Joseph Erdos in Shows, September 5th, 2014
In this week’s news: Some Americans — but not all — are eating better; junk-food cravings may be all in our minds; and back-to-school may mean back-to-better-meals.
Does the One Percent Eat More Kale?
A 12-year study conducted by ...
by Sara Levine in Family, Recipes, September 4th, 2014
This weekend on Food Network, it’s a retro rewind on Iron Chef America as the show goes back to the ’60s on Saturday night. In the morning, there’s a back-to-school episode of The Kitchen with guest Joey Fatone. Also on Saturday morning, watch new episodes from Ree and Trisha: Ree’s making a tailgate lunch, and Trisha’s cooking some updated classic recipes.
On Sunday, tune in for a new episode of Bobby’s Barbecue Addiction as Bobby cooks a Mediterranean feast. And later in the evening, there’s a barbecue-themed episode of Rachael vs. Guy: Kids Cook-Off with guest judge G. Garvin. Then, on The Great Food Truck Race, the teams head to Oklahoma City, where Tyler tests their time management skills. And on a new Cutthroat Kitchen one chef must use freezer-burned ingredients in a chili.
by Allison Milam in Family, September 4th, 2014
When whimsical dishes like these are on the menu, playing with your food is not only allowed, it’s encouraged. The fun factor will get even the pickiest eaters excited to make these recipes — and eat them! Fortunately for the rest of the family, these meals and snacks are also mighty tasty.
by Joseph Erdos in Shows, September 4th, 2014
Especially if you have picky eaters on board, it can be hard to pin down kid-friendly recipes that translate from the kitchen to the lunchbox. Luckily, Food Network’s guide to Kid-Approved Lunches and Locker-Friendly Foods makes cafeteria glee an everyday affair. These recipes for stackable sandwiches, DIY meals and wholesome desserts are champs in a lunchbox, and they are just the fuel your kids need to get back in the swing of things.
With a recipe like Ellie Krieger’s Rainbows and Butterflies Pasta Salad for Food Network Magazine on hand, it’s a cinch for your kids to “eat the rainbow.” In between bites of whole-wheat bow tie pasta comes corn, edamame, red bell pepper and carrots.
Tyler Florence’s lunchtime comes with a dose of ingenuity: He packs a sandwich, among other things, inside an empty tennis ball canister. Tyler Florence’s Fresh Mozzarella BLT with Pesto on a baguette for FN Magazine easily one-ups the lunch pail.
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by Lawrence Bonk, September 4th, 2014
On the upcoming episode of Rachael vs. Guy: Kids Cook-Off, G. Garvin, host of Cooking Channel’s Road Trip with G. Garvin, stops by to judge the kids’ culinary creations in the main challenge, which has the young chefs cooking the Southern dish of their choice. As a Southern boy himself, G. has an idea of what he’s looking for in the quintessential dish of the South, and the kids know they can’t get away with just anything when it comes to G.’s discerning palate. But it’s not necessarily the food that ends up blowing away Mr. Garvin.
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by Andrea Strong, September 4th, 2014
The culinary world has undertaken a noble — and never-ending — quest to combine each and every food in existence. The resulting creations are called Franken-foods, although instead of pitchforks the villagers get out their dinner forks (da dum dum.) In any event, here is the newest entrant:
Rustic Ravioli Burger.
This massive burger creation, invented by California eatery Slater’s 50/50, starts with a 1/2 pound patty sourced from both beef and sausage. That is topped with a hefty fried ravioli, Alfredo sauce, roasted tomato and, for some reason, broccoli. The four food groups.
If this burger sounds up your alley, you only have the month of September to get your Franken-food loving Franken-butt to Franken-fornia.
by Foodlets in Family, September 4th, 2014
Lunch at many public schools across New York City means chicken nuggets, mozzarella sticks and mystery meat sandwiches. But at P.S. 244, The Active Learning Elementary School, in the Flushing neighborhood of Queens, the menu sounds like this: Roaste...
by Maria Russo in Shows, September 3rd, 2014
I don’t know about you, but I think making a brilliant school lunch doesn’t have to be so hard. (Just open any parenting magazine and you’ll find glossy photos showcasing hula dancer sandwiches with cucumber skirts, rice pandas complete with sly little smiles and more.) These simple-but-special ideas will punch up your crew’s lunchboxes with nary a hand-carved cow sandwich in sight.
1. Rainbows and Butterflies Pasta Salad by Food Network Magazine: Did you know bow tie pasta is called farfalle in Italian and means “butterfly”? Ellie Krieger opts for this colorful cold pasta dish (pictured above) full of fresh carrots, corn, edamame, red peppers and, of course, a sprinkle of shredded Parmesan cheese.
What was supposed to be a welcome challenge quickly turned into a nightmare when Renae Bowens, the owner of El Bistro restaurant in Titusville, Pa., found herself facing significant financial losses. With nowhere left to turn, the single mother looked to Robert Irvine to reinvigorate her eatery, but it was ultimately up to him to reignite Renae’s hunger for the business as well. After two days of renovations on a $10,000 budget, Robert Irvine and his Restaurant: Impossible team reopened El Bistro as Renae’s Corner to a packed house. Read on below to hear from Renae and find out how her restaurant is doing today.
“After the team left, our profit went up about 50 percent,” Renae explains. ” I have been at the restaurant much more, and I have implemented many of the changes suggested to me.”