Is 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.
When 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
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.
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.”
You 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.
The Food Network Magazine editors are taking a cue from Duff and already planning their pre-season spreads. Burgers and hot dogs play a big role at any football tailgate, but we have a feeling some of you get even more creative with your grub. Take the poll below to share your tailgating tips and tricks, then pick up a fall issue to see how your spread stacks up against the rest of America. Read more
Start your weekend with Ree Drummond as she turns regular, everyday ingredients into delicious and indulgent dishes like Roasted Garlic and Four-Cheese Pull-Apart Bread. Then, the co-hosts on The Kitchen are cooking with the flavors of summer and sharing tips and tricks for hosting an outdoor party. On Sunday morning, Ina Garten is making weeknight dinners, and later, Ayesha Curry is celebrating her heritage with a Jamaican-inspired menu.
On Sunday evening, it’s the final round of Comeback Kitchen and the competitors must pull out all the stops and impress Valerie Bertinelli and Tyler Florence with both their cooking and hosting skills when they each throw a dinner party. Then, it’s the premiere of season 13 of Food Network Star where we’ll meet the new competitors, the winner of Comeback Kitchen will be revealed, and guest judges Robert Irvine and Monte Carlo will help Bobby Flay and Giada De Laurentiis decide who will be the first competitor to go home.