Starbucks’ Latest Innovation: Ice Cubes Made of Coffee

by in News, June 7th, 2017

Starbucks' Latest Innovation: Ice Cubes Made of CoffeeSome Starbucks innovations are assuredly better than others. But even those — or perhaps especially those — who wouldn’t go near a Unicorn Frappuccino with a pink-and-purple 10-foot pole may recognize the appeal of the coffee behemoth’s latest innovation: coffee ice cubes.

Read more

5 Weeknight Dinners You Simply Must Make This Summer

by in Recipes, View All Posts, June 6th, 2017

Summer is the perfect time to get a little experimental with your cooking — the produce is at its finest, everyone’s a little more relaxed, and you’ve got that grill ready to go. But dinner doesn’t have to take awhile to be inventive. These fun recipes are done in under an hour (and one in just 15 minutes), so you have more time to enjoy everything else the season has to offer.

Read more

Sweet Heat Skittles and Starbursts Are Set to Spice Up Snacktime

by in News, June 5th, 2017

Sweet Heat Skittles and Starbursts Are Set to Spice Up SnacktimeIs spicy the hot new trend in candy? The Wrigley Company is set to introduce “Sweet Heat” Skittles and Starbursts this December. The new flavors, which sparked attention at the 2017 Sweets and Snacks Expo held in Chicago in late May, will come in black packaging emblazoned with flames — because, you know, hot.

Read more

Eat, Drink and Give Back During Negroni Week

by in News, Recipes, View All Posts, June 5th, 2017

NegroniWhen Italy’s Count Negroni first stirred together gin, Campari and vermouth to make his namesake cocktail in 1919, he never could have predicted the craze that would follow nearly 100 years later. The drink was pretty obscure until the recent cocktail culture brought attention to it, and today the Negroni is a fixture on trendy cocktail menus across the country — both in its classic form and in fun new creations. Read more

Star Report: 9 Things That Happened on the Premiere That Got Us Talking

by , June 5th, 2017

Food Network StarSeason 13 of Food Network Star kicked off on Sunday night, and in true Hollywood fashion, the bright lights and lofty expectations of the big stage proved to be too much for a few finalists, who found themselves struggling through their auditions. Bu...

Read more

Star-a-Day: Matthew Grunwald

by , June 5th, 2017

Food Network StarMatthew Grunwald has become something of a Food Network Star regular in the last few years. After his first stint in the competition back in Season 11, which ultimately ended in a Week 2 elimination, he returned for a shot at redemption on Comeback K...

Read more

One-on-One with the Winner of Comeback Kitchen

by , June 5th, 2017

Food Network StarMatthew Grunwald is no stranger to the Food Network Star rodeo, having competed in (and lost) in both the Season 11 contest and last year's premiere iteration of Comeback Kitchen. Just a few weeks ago, he returned to Comeback Kitchen for a second tim...

Read more

One-on-One with the First Food Network Star Finalist to Go Home

by , June 4th, 2017

Food Network StarThe nature of the Food Network Star beast is such that no matter how much mentors Bobby Flay and Giada De Laurentiis have to teach the finalists, their time is limited, which means they're forced to make quick decisions about who has the greatest pot...

Read more

Chefs’ Picks: Berry Bonanza

by in Restaurants, June 4th, 2017

Strawberries
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Late spring means berry season can’t be far behind. While there’s no denying the pleasure of snacking on them freshly picked, these jewels of summer also make a fine addition to dishes both sweet and savory. Read on to find out how chefs are bringing it with berries this season.

Sensational Strawberries
With its quaint beach town vibe, Nantucket makes for idyllic summers that become even more perfect when the fields of strawberries at Bartlett’s Farm are ripe for picking. “I like working with strawberries in the summer not only because they are so versatile, but also because we have the option to pick them ourselves at the farm,” says Chef Patrick Ridge. When he’s not snacking on the ruby jewels fresh out of the flat, he uses them to make desserts like strawberry shortcake, served at his American restaurant Island Kitchen, and grab-and-go pints of strawberry ice cream and strawberry-frosted doughnuts at his adjacent shop, Tilbury & Skiff. “It’s a fun experience being able to go out to the fields, gather your harvest and take them back to the restaurant to create doughnuts and ice cream,” he says. “The whole start-to-finish process is rewarding.”

Read more

Someone Has Made a Caffeinated Bagel

by in News, June 4th, 2017

Someone Has Made a Caffeinated BagelYou may think that your morning coffee-and-a-bagel routine could not be improved upon, but wait. What if someone put the coffee in the bagel, streamlining the whole eating/caffeinating process? Good news: Someone has.

Pre-coffee mind … blown.

Read more