by Julia Simon in View All Posts, November 2nd, 2010
by FN Dish Editor in Shows, View All Posts, November 1st, 2010
- Cue the Popcorn - Image Courtesy Food Network Magazine
Pop Goes the Kernel: If you’ve 12 seconds to spare, use them to watch the moment when a single kernel of corn explodes into the popped puff we love to pour butter over. It’s a dramatic coming-of-age tale, told by the folks at Modernist Cuisine, who slowed down the transformative moment to 6,200 frames per second. [eater.com]
Green Machines: Now that vending machines are dispensing fresh produce, why not create ones that actually grow them? Japanese company Dentsu has crafted exactly that, and no sunlight is even required. Take that, science! One of these portable garden machines can grow up to 20,000 heads of lettuce per year, and it only costs $90,000. [re-nest.com]
Would You Like to See the Wine iPad? Clunky paper wine lists are so 2009. Now, some restaurants are going digital with their wine selections, uploading the whole shebang to an iPad from which patrons can click to see specific details for each bottle. How will this trend translate to wine sales? One sommelier says it won’t. “Looking at the iPad is great,” Hong Kong’s L’Atelier’s sommelier Benoît Allauzen tells the Wall Street Journal. “But it is still the sommelier who gives you his services to introduce the wine.” [blogs.wsj.com] [Food Network Mobile]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.
by Simon Majumdar in Shows, November 1st, 2010
- Chef Chauhan's one regret about her final dish: Adding pineapple. "It was the jinx fruit for each and every eliminated contestant so far!"
What did you take away from the experience of competing on The Next Iron Chef?
I walked away feeling that there was little that I couldn’t face and conquer. Some of the situations that we were put in were challenging to say the least, and being able to overcome these obstacles gave me the strength and resilience to believe in facing anything that comes in front of me with grace and pride. Even though those three weeks were stressful, and an emotional roller coaster if I’ve ever been on one, it made me a much stronger person and I wouldn’t trade a minute of it for anything. I walked away from this competition feeling richer in experience, in friends and in life.
by Rupa Bhattacharya in Shows, October 29th, 2010
- Although "his plating could use a few more contemporary touches," Chef Tsai edged Chef Canora into second place this week.
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.
There is only so far that enthusiasm, tenacity and a good spirit will get you in a competition such as The Next Iron Chef. To date, Chef Chauhan had showed those qualities in abundance. She had also shown a great deal of culinary talent. However, as we reached the midway point on the road to selecting a new incumbent for Kitchen Stadium, the gap in technical skill between her and her rivals became more apparent.
The Chairman’s challenge, to create an American menu from all four points of the compass, was the toughest yet and the stakes were raised even higher when Alton informed the surviving six that the reward for pleasing the judges was a trip to America’s new dining wonderland, Las Vegas. It was obvious, from their expressions, that no one wanted to be the one to miss out on the party.
by Michelle Buffardi in News, October 29th, 2010
Caramel was Chef Duskie Estes’ downfall this week on The Next Iron Chef (as you can tell just by looking at her attempt at a caramel apple, below). Here’s how to have it not be yours.
- When Chef Estes couldn't get her caramel to heat up properly on the grill, she tried sticking the pot in the fryer. Not a good idea.
Caramel is made by heating sugar until all of the inherent moisture evaporates and the molecules break down and re-form. It’s a tricky process, but it’s not hard to do once you have the basics down:
by Sara Levine in Shows, October 29th, 2010
- Chocolate-Stout Cupcakes with cream cheese frosting, decorated with sanding sugar and gummy candy. Photo: Michael Buffardi
Just as important as the question, “What are you dressing up as for Halloween?” is “What are you dressing your cupcakes up as for Halloween?” Take a break from your last-minute Halloween prep and get inspired by some of the best-dressed Halloween cupcakes out there.
by Guest Blogger in View All Posts, October 29th, 2010
- Chef Jose Garces's winning moment on Season 2 of The Next Iron Chef
Chef Jose Garces won Season 2 of The Next Iron Chef, and this Sunday he’ll join the judges’ panel to critique the efforts of our current rivals. We caught up with the newest Iron Chef about being in the rivals’ shoes just one year ago and what he’s been up to since his big win.
by Kelsey Vala in View All Posts, October 28th, 2010
- Claire Robinson's Dark and Spooky - Image Courtesy Food Network Magazine
It’s hard to believe that Halloween is almost upon us! Whether you plan on trick-or-treating with the kids or celebrating with more experienced Halloweeners, these frightfully festive drinks will get every ghost and goblin in the spirit.
Try these Halloween cocktails – if you dare….
by Michelle Buffardi in Behind the Scenes, Events, October 28th, 2010
- A fresh caramel apple taking a spin through the toppings bar
I became addicted to caramel apples while visiting my parents’ fall festival, Vala’s Pumpkin Patch, last weekend. In three days, I ate more caramel apples than I care to admit: for breakfast, for late-night snacks and just for fun! Nothing satisfies cravings for sweets better than crisp, juicy apples dipped in luscious, buttery caramel. It’s the perfect Halloween treat.
by Diane Kolack in View All Posts, October 28th, 2010
- Aarti Sequeira and Melissa d'Arabian, the past two winners of The Next Food Network Star
Fans who took advantage of the VIP travel package for the Food Network New York City Wine and Food Festival earlier this month were treated to a special VIP tour of the Food Network Kitchens and a cocktail party with two of Food Network’s brightest stars, Melissa d’Arabian and Aarti Sequeira. Read more
- Vegetarian Shepherd’s Pie from FoodNetwork.com
Not sure what to make when a vegetarian guest comes for dinner? Don’t panic. If you’re trying to please a diverse group of eaters, these vegetarian-friendly recipes are sure to bring everyone to the table.
Break the ice with flavors of cranberry and orange in Emeril’s Red Rooster cocktails from CookingChanneltv.com. And show off your creativity with a colorful Vegan Antipasti of fresh vegetables with marinated mushrooms.
As a main course, “meaty” walnuts provide contrast to the tart cherries in Ellie Krieger’s Wheat Berry Salad. Add a bowl of Squash Soup With Caramelized Apple Croutons and you have a perfectly easy weeknight meal.
On a chilly evening, this Vegetarian Shepherd’s Pie from Aida Mollencamp is the ultimate comfort food—creamy mashed potatoes baked over a bed of flavorful vegetables and gravy.
For a no-fuss dessert, try this sweet No-Bake Berry Frost Pie from Food2.com, which can be served chilled or as a frozen treat. Feeling sneaky? Our Vegan Pumpkin Pie from Food.com replaces the usual cream and eggs with tofu, but maintains the same great taste and texture of your old favorite.
Read more about vegetarian and vegan diets.