How to Make the Perfect Chocolate Chip Cookie

by in Food Network Magazine, How-to, February 29th, 2012

crispy chocolate chip cookies

Make chocolate chip cookies exactly how you like them with these tips from Food Network Magazine:

  • Crispy Chocolate Chip Cookies (pictured above) bake longer than the average cookie so they end up brown all over, not just around the edges.
  • Superfine sugar makes for a fine crumb and crisp texture.
  • Vegetable oil helps the batter spread so the cookies come out extra thin.

Make the perfect chewy and cakey chocolate chip cookie »

What to Watch: Restaurant Stakeout

by in Shows, February 28th, 2012

willie degel restaurant stakeoutFollow tough-love restaurateur Willie Degel as he busts the bad habits of struggling restaurants on Food Network’s new show, Restaurant Stakeout. See what really happens when waiters, bartenders and kitchen and service staff think no one is watching. Armed with hidden-camera footage and covert surveillance from restaurants across the country, Willie doesn’t hold anything back. He tackles kitchen hazards and impossible customers alike, but is it enough to make a difference?

Tune in to the season premiere Wednesday, August 29 at 10 pm EST to find out.

Why We Love Tofu

by , February 28th, 2012
bbq tofu

Barbequed Tofu

If you’re looking to reduce your cholesterol or eat more plant foods, tofu is an excellent protein-packed option. Choosing the type of tofu can get a little confusing, but we’ve got you covered along with recipe ideas too.

Tofu 101...

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Little Bites for Little Appetites — Simple Scratch Cooking

by in Family, February 28th, 2012

grilled corn and bacon crostini
I love the ritual behind a big meal, but some nights I want to make dinner fun and less structured. A well-balanced meal doesn’t always mean serving an entrée, vegetable and a side dish. On those nights when I want something in between yet filling, I go with small bites like tapas or crostini. It’s a great option for picky eaters, as you can make a few of everyone’s favorite. By making a variety, you can also get a good amount of protein, vegetables and even fruit into your kids’ diets, too.

Make it interactive and set the toppings out family-style: Serve them with a basket of toasted bread for a build-your-own crostini bar. Put a Mexican twist on the theme and create a taco bar spread, swapping in mini tortilla chips for the toasted bread. To make your own homemade tortilla chips, cut flour tortillas into triangles or use a cookie cutter to form them into fun shapes. Place the shapes onto an ungreased, rimmed baking sheet and bake in a preheated 350 degree F oven until golden, 12 to 15 minutes, turning once halfway through.

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Best Of 2012 Food Network South Beach Wine & Food Festival — Video Recap

by in Events, February 27th, 2012

YouTube Preview Image
Miami in February — it doesn’t get much better than that. For four sunny days, Food Network and Cooking Channel personalities traveled from far and wide for a cause: to raise money for FIU’s Chaplin School of Hospitality and Tourism Management. Now in its eleventh year, this has been the focus of the South Beach Wine & Food Festival, which brings together the best of the best and celebrates food and drink in its finest forms: barbecue, burgers, desserts, wine and so much more.

We caught up with Alex, Bobby, Michael, Guy, Sunny, Jeff, Marc, Geoffrey, Melissa, Anne and Nadia G. to talk about the festival, the events they were participating in and we even caught them doing a little smack-talking.

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Soup and Salad — Meatless Monday

by in Recipes, February 27th, 2012

Though it’s a timeless vegetarian combination, soup-and-salad lunches and dinners do not have to be basic, boring meals featuring predictable dishes. Food Network Magazine puts a twist on traditional favorites using vibrant, in-season ingredients, fragrant herbs and spices and bold textures to ensure its soup and salad recipes are anything but ordinary.

Filled with good-for-you vegetables, each hearty bowl of Food Network Magazine’s Slow-Cooker Sweet Potato and Lentil Soup (pictured above) is bursting with the warm flavor of curry powder, subtle notes of ginger and plenty of fresh sweet potatoes, carrots, celery and leeks. Before serving, squeeze fresh lemon juice on top of the soup to lighten it and add a bit of refreshing citrus.

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Good Calories, Bad Calories?

by , February 27th, 2012
milk

Are the calories in milk the same as the calories in soda?

What’s more important, what you eat or how much you eat? Dietitians are often asked this question: Are all calories created equal?

Good?
Yes, calories are calories whether they come from ca...

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Sausage — Iron Chef America Ingredients

by in Shows, February 27th, 2012

iron chef secret ingredient sausage
This week’s ingredient was certainly not the most unusual to ever appear in Kitchen Stadium, but that doesn’t mean that the task of impressing the judges was any easier for the Iron Chef and the challenger. In fact, such a well-known ingredient can often be tougher than a more exotic one as the chefs will have to be even more creative to avoid producing dishes that everyone has seen before.

Despite its familiarity, it’s well worth having a look at the history of the humble sausage to see where it originated and how it is used in the cuisines of the world.

What is sausage?

By definition, a sausage is made of ground meat, most often pork and beef, that has been mixed with salt, fat, herbs and spices. It is either sold in bulk or encased in tubes made of natural or synthetic materials. This sausage is then either cooked from fresh or cured to preserve the meat to be eaten later.

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