by Victoria Phillips, September 26th, 2012
by FN Dish Editor in Behind the Scenes, Events, September 26th, 2012
Summer grilling may be over, but tailgating season is just heating up. Be the life of the healthy party with this Keep It Lean Tailgate Combo from Omaha Steaks, a fifth-generation, family-owned company that markets and distributes a wide variety of...
by Sarah De Heer in Shows, September 25th, 2012
Food Network Kitchens celebrate National Pancake Day by seeing how many flapjacks they can stack at once; click the play button on the video above to watch.
Tell us in the comments: How many pancakes do you think were stacked before the tower toppled?
Pancakes are a great way to personalize breakfast and dinner, too. From bacon and corn to triple chocolate, they’re so versatile. Here are five of our new favorite ways to make pancakes: Reinvented: Pancakes 5 Ways.
by Catherine LeFebvre in View All Posts, September 25th, 2012
All eight school chefs from Food Network’s special episodes of Chopped recently visited Washington, D.C., and the first lady’s White House garden. There, White House Assistant Chef Sam Kass gave them a coveted taste of the first lady’s tomatoes and even showed them the bounty of Thomas Jefferson’s seeds. While the ladies were grateful for the visit, it’s what they’re doing to the future of school lunches that really shines; click the play button on the video above to watch.
Find out what you can do to help our nation’s kids get the food they need to grow and thrive at FoodNetwork.com/Hungry.
by Andrea Albin in How-to, September 25th, 2012
Cleveland’s a melting pot of various culinary traditions, and as the final three teams of The Great Food Truck Race cruised into town, so was the diversity of food the trucks dished out. Starting with a Truck Stop challenge of cooking with homegrown, ripe Ohio tomatoes, it was important that each team catered to their surroundings. The best example of this was Pop-A-Waffle taking advantage of their Truck Stop win: They catered to Cleveland’s large Polish population by offering a “Polish Boy,” which includes “kielbasa, French fries, coleslaw and hot sauce.”
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring the best that Cleveland has to offer.
Michael Symon’s Lola just might be the crown jewel of Cleveland’s culinary scene. The menu gives diners a modern spin on their favorite dishes (smoked pork chop with chiles and cheesy polenta, anyone?), while always showcasing the best of what local purveyors are producing closeby.
by Healthy Eats, September 25th, 2012
Twice a month we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.
Question: My question is about convection ovens vs. conventional ovens. Do recipe bake times need to be altered in any way if the oven used is a conventional oven? I feel as though most recipes I try from experienced cooks are made in convection ovens and I wondered if it made a difference if my oven is conventional. – K. Stroh
Find out the answer
by Dana Angelo White, September 25th, 2012
Leah Brickley is a recipe developer in the Food Network Kitchens and is also a dietetic technician (DTR), working toward her master’s degree in nutrition. Leah works on developing recipes for Food Network Magazine, Food Network Magazine Cookboo...
by Sarah De Heer in Shows, September 25th, 2012
We keep saying that healthy eating can and be budget friendly. Late last month, the folks that brought you the Dirty Dozen and Clean Fifteen at the Environmental Working Group (EWG) unveiled their newest consumer-friendly tool – the Good Food on a...
by FN Dish Editor in Shows, September 25th, 2012
A roster of acclaimed chefs will return for a second chance to become a member of the Iron Chef culinary society this fall, with the premiere of The Next Iron Chef: Redemption on Sunday, November 4 at 9 pm ET/PT. Earlier last month, FN Dish revealed the seven returning chefs and two newcomers:
- Nate Appleman, Amanda Freitag, Eric Greenspan and Jehangir Mehta from The Next Iron Chef Season Two
- Elizabeth Falkner, Alex Guarnaschelli and Spike Mendelsohn from the cast of The Next Iron Chef: Super Chefs
- First-time Next Iron Chef competitors Tim Love and Marcel Vigneron
The tenth slot will go to the winner of a Web-exclusive competition taking place on FoodNetwork.com starting October 12. The four chefs taking part in the Web battle are: Duskie Estes and Robert Treviño, who have previously competed on The Next Iron Chef, and newcomers Lee Anne Wong and Madison Cowan.
by Food Network Magazine in Food Network Magazine, How-to, September 24th, 2012
While the nine returning chefs have been revealed for the upcoming fifth season of The Next Iron Chef, let’s shift focus to lucky contestant number 10. The tenth slot will go to the winner of a Web-exclusive competition, a Food Network first, taking place on FoodNetwork.com. The four chefs taking part in the Web battle are: Duskie Estes and Robert Treviño, who have previously competed on The Next Iron Chef, and newcomers Lee Anne Wong and Madison Cowan.
The “Road to Redemption” four-part Web tournament begins October 12 with a battle between Iron Chef America challengers Madison Cowan and Lee Anne Wong, followed on October 19 by a competition between former Next Iron Chef contenders Duskie Estes and Robert Trevino. The winners meet on October 26, where the final Redemption position will be awarded. Simon Majumdar, Alton Brown and Iron Chef Jose Garces will decide who becomes a Next Iron Chef hopeful.
Watch a sneak peek after the jump
Hot Tips From Food Network Kitchens’ Katherine Alford:
Steam corn tortillas in the microwave so they stay pliable and don’t split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
(Photograph by Christopher Testani)