by Victoria Phillips in Contests, Food Network Magazine, March 14th, 2012
by Toby Amidor, March 14th, 2012
This follow-up to the best-selling cookbook Food Network Magazine Great Easy Meals dishes out another collection of fantastic ideas in the same winning package.
Get ready for more than 400 pages filled with recipes, photos and new tips from Food Network Kitchens, based on Food Network Magazine‘s signature pull-out booklets of 50 extra-short, always-fun recipes.
This book combines the best of those recipes with more than 300 amazing photographs and tips from Food Network’s test kitchens. It’s the ultimate cookbook for busy parents, full of family favorites like pancakes, nachos and brownies, along with healthy options for quick weeknight meals, including soups, dinner salads and kabobs, plus great ideas for weekend get-togethers, like instant appetizers, party dips and cocktails.
You can order a copy right now, but we’d like to give you a chance to win a copy. All you have to do is comment on this post by telling us which recipe from Food Network Magazine is your favorite and why. We’re giving away five copies of the magazine cookbook to randomly selected and very lucky commenters.
Find out how to win a copy
by Victoria Phillips in Community, Shows, March 13th, 2012
Who should you follow?
The food and nutrition information on social media platforms like Twitter, Facebook, and Pinterest can make your head swirl. With so much information, it’s also tough to know if you’re getting up-to-date reliable facts. H...
by Lauren Miyashiro in News, March 13th, 2012
At the beginning of Worst Cooks in America’s third season, Erica Weidner caught our eye by using scissors to cut up a bell pepper. We then asked you: What other gadgets have you used to cook up a dish in the kitchen? More than a hundred people responded with their go-to double-duty gadget techniques. They were so unique, we couldn’t choose just one. Here are our top two favorites:
1. Julie Lonkey uses a wide-blade drywall knife to get a smoother finish with buttercream on cakes.
2. Krista Lucken listed a few double-duty items, but using cupcake liners to keep pepper from escaping the pepper mill in the cabinet is pretty spectacular. Plus, when she measures fresh ground pepper, it gets ground right into the cupcake liner and then poured into a measuring spoon with no mess.
Our favorite budget-friendly anonymous tip
by Toby Amidor, March 13th, 2012
The Milk Processor Education Program (MPEP) has wiped away chocolate mustaches from its long-existing ad campaigns, USA Today reports. Soon the popular “Got Milk?” slogan will be reinvented to attract a different breed of Nesquik drinkers: athletes.
The new tag line, “My After,” presents chocolate milk as the post-workout solution. NBA star Carmelo Anthony and Olympian Dara Torres have hopped on board and are testifying to the drink’s greatness. Gulping it down after exercise, they claim, is nourishing to the body.
But with the chocolatey beverage now being banned in schools across the country, is it actually good for you? Nutrition and fitness experts are divided. Some say the idea is a marketing ploy to boost faltering sales. Supporters state that the protein content helps muscles recover after exercise.
Will chocolate milk be your after?
by Miriam Garron in Food Network Chef, March 13th, 2012
Carrageenan is on the ingredients list of many products in the dairy aisle, but what is it?
This ingredient is found in foods like ice cream, jelly and even infant formula. Find out what it does and if it’s safe to eat.
What Is It?
Carrageenan is m...
by Sarah De Heer in Community, Events, March 12th, 2012
What’s the next best thing you never ate?
The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.
We Spy Speculoos
Peanut butter without nuts. Nutella without chocolate. While the first speculoos ad campaign might take the usual route of extolling what it’s almost like, we love it for what it is: an unctuous spread, tasting of toast and cinnamon and caramel, made by grinding its namesake Belgian cookie with oil.
by Maria Russo in Recipes, March 12th, 2012
It’s no surprise that social media and food trucks go together. We’ve known that for quite some time now. However, the reasons why the two are so dynamic are evolving as more social platforms become available and as the food truck movement continues to grow.
A recent SXSW Interactive panel brought together Food Network’s general manager of online brands, Bob Madden, and recent cast members from The Great Food Truck Race to speak on this topic. Daniel Shemtob from The Lime Truck, James DiSabatino from Roxy’s Gourmet Grilled Cheese and Stephanie Morgan from Seabirds sat down for an hour to discuss how they go beyond using Twitter and Facebook on a day-to-day basis.
So why is social media so important to the food truck industry? Each panelist shared their reasons:
1. To tell people where your truck is located.
2. To show the transparency of the business.
3. To gain the consumer’s trust.
by Toby Amidor, March 12th, 2012
With a slight puff and a golden, crispy crust, Food Network Magazine’s Grits-and-Cheese Soufflés (pictured above) are unquestionably impressive, but quickly prepared in just 40 minutes using everyday ingredients. Ensure that your soufflés rise properly by beating the egg whites until you see medium peaks and incorporating them slowly into the grits-corn-cheese batter — the air inside will puff them up as they bake and yield light, soft results.
A special after-dinner treat, Sandra’s sweet Lime Souffle features zesty lime curd and creamy vanilla pudding. Each dessert is baked in an individual-sized ramekin, so serving becomes a cinch and guests can enjoy their own pre-portioned dish.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Sarah De Heer in Shows, March 12th, 2012
With the hustle and bustle of everyday life, there’s often very little time to plan for meals and snacks, let alone cook. So what do you do when your stomach grumbles when you’re on-the-run? If you’re super hungry, maybe you grab those...
It was an Irish affair on the fifth episode of Worst Cooks in America. The remaining recruits first tackled making a team meal without the help of their mentors, but then they were asked to cater a party for St. Patrick’s Day. Each member was tasked with making a classic dish: potato skins, as well as one other dish with a recipe that was provided for them. Both Bobby and Anne stressed the importance of providing enough food for their guests. For this party, they needed to make 35 pieces of each dish to satisfy the crowd.
While each recruit had to put their own spin on the potato skin, each team had to keep one thing the same: Team Bobby had to deep-fry theirs and Team Anne needed to utilize the oven and roast theirs. For the demos, Bobby created a Crispy Potato Skin With Smoked Trout Salad and Anne made Roasted Potato Skins With Colcannon, the national fish of Ireland.