From Contender to Champion: Get to Know Gibson, RvG Kids: Cook-Off Winner and Host of The Jersey Shore Kid

by in Shows, October 1st, 2014
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Gibson on The Jersey Shore KidWinning Season 2 of Rachael vs. Guy: Kids Cook-Off for Gibson was pretty amazing, to say the least. This talented 12-year-old blew the competition away with his final presentation and a dish that won him high praise from the judges, including Curtis Stone, one of Gibson’s culinary idols. FN Dish chatted with Gibson at Alstede Farms, the setting for one of his three videos (you can read that interview here). There we talked about all that led to his winning his own Web series and what it was like competing.

But there was so much to talk about that it was impossible to cut the subject off at just his time on RvG: Kids and The Jersey Shore Kid. We wanted to find out more about how this young chef got into cooking in the first place, where his inspiration came from as a kid who began dabbling in recipes at age 7, and what keeps him still in the kitchen to this day — not to mention his dreams for the future as a chef.

Here’s Part 2 of our Interview with Gibson

Holiday Baking Turns Into a Sweet Battleground on the New Series Holiday Baking Championship

by in Shows, October 1st, 2014

Holiday Baking ChampionshipWhen it comes to the holidays, baking has become an integral part of the tradition of celebration. But in Food Network’s new series, it’s turning into downright competition.

In Holiday Baking Championship, premiering Sunday, Nov. 9 at 9|8c, eight home bakers will get the chance to show off their sweet skills and holiday traditions as they compete for the grand prize of $50,000 and the title of Holiday Baking Champion. Whether they’re baking cookies, pies, fruitcakes or gingerbread houses, these bakers represent the best of the best when it comes to creating holiday sweets that can stand up to this festive competition, hosted by Bobby Deen, and the serious judging from a panel of experts: Duff Goldman, Nancy Fuller and Lorraine Pascale.

Each week’s challenges will narrow down the field of bakers until just one remains to claim the championship title. Holiday baking just got a lot more competitive.

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Savoring a Sweet Takedown: The Savory Side of Dessert — Chopped After Hours

by in Shows, September 30th, 2014

When it comes to creating a successful dessert, it’s often about striking the right balance. Cloyingly sweet is not necessarily how you want to finish a meal, especially on Chopped. When presented with a dessert basket consisting of some of the most-sugary processed items, the two finalists (a 10-year-old and an 11-year-old) on Short Order Cooks stayed mainly within the sweet confines of the basket, whereas the judges take it one step further, bringing in savory notes, but with one holdout: Geoffrey, who says, “I’m going right at the sweetness.”

“All the best restaurants in the country are sort of tilting away from excessive sweetness,” Ted infers from what Alex and Chris are saying about taking the baskets, containing banana pudding, vanilla ice cream, icing and brownie mix, in a slightly savory direction. “You could kind of just put all this together and be done,” says Alex, baking a warm brownie and topping it with a scoop of ice cream, but “the challenge is to figure out something to make that reinvents what’s here.” Chris adds, “I think that’s the only route you can go,” taking it down a savory road.

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Scripps Networks to Celebrate U.S. Military in First-Ever Hero’s Welcome

by in Shows, September 30th, 2014

Hero's WelcomeThis Veterans Day will be a celebration like none other as all-stars from Food Network and HGTV, plus humanitarian Gary Sinise, together with the rest of the Scripps Networks Interactive family, honor Staff Sergeant Tony Woods in a brand-new upcoming special, Hero’s Welcome, premiering Tuesday, Nov. 11.

A 25-year service member who suffered life-threatening injuries in Iraq, Tony is preparing to retire from the military, but for this dedicated hero, a simple congratulatory party isn’t enough — especially if Robert Irvine and Genevieve Gorder have anything to say about it. On Hero’s Welcome, Robert and Genevieve will work with the Woods’ neighborhood to overhaul Tony and his wife Joedi’s Oahu, Hawaii, home so that’s it’s worthy of not just the couple but also the foster children they welcome into their family. Emotions will be high as Tony and Joedi experience the surprise of their lives when they arrive to find their home transformed and their community at the ready to thank Tony for his selfless service.

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Sifted: Coffee Ice Cream with Animal Cookies, Chinese Sausage Carbonara + More

by , September 30th, 2014

Coffe Icecream with Circus Animal Cookie Crumbs

Hot Links We’re Loving:

  • So much better than dunking a biscotti in some coffee: Hummingbird High whips up a fun batch of No-Churn Coffee Ice Cream with Circus Animal Cookie Crumbs, mixing morsels of the iced-and-sprinkled childhood classics into each caffeinated scoop.
  • As the saying goes, if it ain’t broke, don’t fix it. But when i am a food blog reinvents classic creamy-without-cream carbonara pasta to incorporate Chinese sausage, you won’t find us complaining. The spiced links stand in for pancetta, imbuing a distinct smoky flavor and a whole different take on fusion.
  • Peanut butter has a lot of best friends, including chocolate and jelly. Combine all three into Chocolate PB&J Cups by Love & Lemons. They’re vegan and gluten-free, and a sprinkle of sea salt will leave you tingling.
  • It only takes four ingredients to make Happyolks Concord Grape Mint Sorbet. A shot of lime and some fresh mint tease out that early fall grape goodness.
  •  If you’re already counting down to weekend brunch, here’s a dish idea. Top with Cinnamon kicks on the griddle for Carrot Cake Pancakes with Vanilla Mascarponebest served to PJs-clad diners with a huge dollop of vanilla-mascarpone whipped cream.

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Dinner Rush! Buffalo Chicken Meatball Salads

by , September 30th, 2014

Football season is here! It’s time for buds, brews and, of course, Buffalo sauce. Like peas & carrots, spicy Buffalo and the ol’ pigskin are meant to be together. It’s one of those rare instances of cosmic serendipity that reminds us that everything is going to be all right.

Lucky for all of us, Buffalo chicken couldn’t be a simpler miracle to pull off. Toss your edible of choice (in this case some chicken meatballs) in a combination of hot sauce, butter and vinegar to get things going. Gild the lily with some creamy blue cheese dressing (follow the homemade recipe below, or go with your favorite store-bought variety) and you won’t even notice the stealth-healthy shrine of salad greens that lurk beneath your Buffalo chicken.

Bonus: Putting these meatballs over salad greens is a great way to round them into a complete meal. Double up on the meatball portion of this recipe and prepare the dressing as a dipper for a simple and satisfying game-day snack.

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Homemade Artisanal Sodas on the Rise

by in News, September 30th, 2014

Homemade Artisanal Sodas on the Rise“We do a lot of boiling and straining,” said Ross Hunsinger of Atlas Sodaworks as he strode back and forth between the pot of boiling root beer ingredients on the stove and the massive chinois strainer on the counter. As he led the hands-on soda making class at Portland Feast, his excitement about soda-making and soda syrups was definitely about to bubble over.

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How Low Sugar Supplies and High Prices May Affect Your Sweet Tooth

by in News, September 30th, 2014

How Low Sugar Supplies and High Prices May Affect Your Sweet ToothHere are two words that could strike fear into the hearts of sweets lovers across America: sugar shortage.

United States candy companies, including Spangler Candy Co., the maker of Dum Dum Lollipops and candy canes, and Goetze’s Candy Co., which makes the world a better place with its Caramel Creams (a personal favorite), and chocolate manufacturers like Hershey and Chocolate Truffle Co. are contending with low sugar supplies and elevated prices, Bloomberg reports.

The problem, which stems from a centuries-old tariff-based restriction on sugar imports and a trade dispute with Mexico, persists in the U.S. even though world sugar production is way up. In fact, Bloomberg notes, the discrepancy between the sugar prices in the U.S. and around the world is the biggest it has been in two years.

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