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

by , July 10th, 2016

Food Network StarWith only 11 short weeks to ready finalists before a winner will be chosen, the Food Network Star beast is such that week after week, hopeful competitors will fall, faced with the crushing disappointment of elimination. Here on Star Talk, we'll be br...

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Airport Dining Is About to Hit a New Altitude

by in News, July 10th, 2016

Airport Dining Is About to Hit a New AltitudeGreetings, weary travelers. Here’s something to nourish your famished souls: Airport dining is undergoing a major transformation, upping its culinary game in a big way.

So reports Eater, pointing to the work of OTG Management, a New York company that oversees 200 restaurants and retail establishments in 10 U.S. airports, including United Airlines’ hub at Newark Liberty International Airport, in New Jersey, which is undergoing a $120 million overhaul. The company is also planning to boost the food and beverage offerings in the United terminal at George Bush Intercontinental Airport in Houston and in the American Airlines area of Philadelphia International Airport, and says it will add “up to seven” new terminals to its roster in 2017, Eater notes.

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6 Rules for Grilling the Absolute Best Kebabs

by in Recipes, July 10th, 2016

Chicken KebabsThis time of year, it’s tempting to rush into grilling, throwing whatever ingredients you’ve got onto the hot grates with abandon. We know you can’t wait to dine alfresco, but it’s worth taking a moment to remind yourself of the basics — especially when it comes to kebabs. These crowd-pleasing meals on a stick are a big part of many a griller’s regular rotation. Here’s how to get them right every time.

1. Don’t forget to soak those skewers!

If you’re using wooden skewers instead of metal ones, dunk them in water for at least 20 minutes before you start grilling. This minimizes the chance that they’ll catch on fire.

Try it: Prosciutto-Wrapped Chicken Kebabs

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Pull-Apart Beach Cupcakes — Most Popular Pin of the Week

by in Community, July 10th, 2016

Nothing wows a crowd more than cupcakes — except awesome cupcake creations. This week’s Most Popular Pin of the Week, a fun, pull-apart design made up of multiple cupcakes, upgrades boxed cake mix into a totally edible beach scene. Baking the cake inside ice cream cones makes it easy to grab one treat at a time, and adding blue food coloring to basic vanilla icing is a simple way to transform the frosting into an ocean of sweet deliciousness. Fruit candies shaped like ocean life set the scene for little bear-shaped cookies to enjoy an awesome day at the beach.

For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.

Get the Recipe: Pull-Apart Beach Cupcakes

Stuffed Burgers That Prove It’s What’s Inside That Counts

by in Recipes, July 9th, 2016

Bacon, Onion and Cheese BurgerFinishing off a burger with a good slice of cheese in the final moments on the grill works, but hold it right there. These totally stuffed burgers prove that burgers are good to their very core when they’re stuffed to the gills with cheese, bacon and more.

Sunny Anderson’s Bacon-, Onion- and Cheese-Stuffed Burger (pictured above) may sound like a mouthful, but these burgers take just 35 minutes to reach your plate. Each smoky-meets-savory patty is fixed up with a mixture of bacon, onion and grated sharp cheddar for max flavor.

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6 Fruity Pies and Cobblers to Sweeten Your Summer

by in Recipes, July 9th, 2016

Strawberry Crumble PieCookout season is here, and no backyard barbecue is complete without a fruity dessert. We love to use fresh produce in simple, crowd-pleasing pies and cobblers. Mix and match berries and stone fruits for an unexpected twist, or just stick to pure one-fruit flavors. Try one of these recipes for a grand finale at your next backyard party.

Strawberry Crumble Pie (pictured above)

Use this year’s strawberry haul in this Food Network Magazine recipe. Tossing the strawberries with lime juice and cardamom gives this pie a little extra oomph of flavor.
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2 Ways to Make Mussels in the Slow Cooker

by in Recipes, Shows, July 9th, 2016

Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard SauceIt’s July. It’s steamy. You’re likely sweating. And yet tonight’s dinner still has to be made. Instead of cranking on the stove and making your kitchen and home only more sweltering, skip the range altogether and opt for a stove-free supper. On this morning’s all-new episode of The Kitchen, the co-hosts showed off new ways to enjoy a Stove-Free Summer, including one machine that will save the day come dinnertime: the slow cooker. Thanks to this do-the-work-for-you device, you can set and forget many of the same items you’d otherwise watch over on the stove. And best of all, it doesn’t heat up your kitchen. Check out two ways to prep mussels right in the slow cooker for simple weeknight cooking.

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Chefs’ Picks: BBQ Restaurants

by in Restaurants, July 9th, 2016

Barbecue

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

Barbecue has been an American dietary staple since the 1600s (the first recorded mention was in 1672), but it’s currently having a moment — a long, drawn-out moment. For the past decade or so, the traditional Southeastern style of slow-cooking meat has been creeping north and west, into establishments run by famed restaurateurs and celebrity chefs. With all the new smoked-meat spots opening around the country, we decided it was time to ask the pros which ones are really the best. Here, five chefs fill us in on their favorite barbecue restaurants.

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The Reason You Have Bacon on Your Breakfast Plate

by in News, July 8th, 2016

The Reason You Have Bacon on Your Breakfast PlateBacon. Most of us probably take for granted that it’s an American breakfast staple, but it turns out that the popularity of those sizzling strips of pork was more than just happenstance.

As The Washington Post details in a new video, in the 1920s the Beech-Nut Packing Company wanted to boost Americans’ taste for bacon. They assigned that task to a public relations pioneer named Edward Bernays, who was a nephew of Sigmund Freud and used psychology to market products. Bacon — and big breakfasts in general — had been popular in rural America but had fallen out of favor in the early 20th century, when people migrated to cities and began eating things like processed cereals for breakfast.

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7 Things You Didn’t Know About Chopped Host Ted Allen

by in Shows, July 8th, 2016

Ted AllenWe all know Ted Allen as the stern host of Chopped, and now Chopped Junior, and as a veritable wealth of culinary knowledge. But there’s another side to the man. Did you know he likes gardening in his spare time or that he’s big into rock music? Find out more about the host behind the scenes and at home.

1. “Ironically, when you consider where I work, I’m very much a slow-food guy. … I don’t even want to cook food that’s fast. I like to watch flavor develop. I spend hours in the kitchen any chance I get.”

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