Food Network Magazine’s Grilling Poll

by in Food Network Magazine, Polls, February 16th, 2016

grillingFood Network Magazine wants to know how America grills. What kind of grill do most people have? Are readers for or against grilled fruit? Which yields better results: dry rub or marinade? Answer the poll questions below, then see how your grilling opinions stack up to others’ in a future issue of the magazine.

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Why Ikea Is Changing Its Meatball-Dining Experience

by in News, February 15th, 2016

Why IKEA Is Changing Its Meatball-Dining ExperienceChances are fairly good that you have, on occasion, stopped in at Ikea to buy not a new, reasonably priced piece of furniture with an unpronounceable Swedish name, but a plate of reasonably priced meatballs (or one of any number of other reasonably priced foods), and pulled out of the parking lot with an empty trunk and a full belly.

Ikea has noticed. And it is making a few adjustments to cater to customers like you — who come to eat in its in-store restaurants, rather than to shop for furniture and other household items.

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Vegetarian Sloppy Joes — Meatless Monday

by in Recipes, February 15th, 2016

Vegetarian Sloppy JoesGround beef may be the usual centerpiece of a classic sloppy joe, but these family-friendly favorites can indeed be made meatless. All it takes is one key ingredient: tofu. Even if you think you’re not a fan of tofu or if you’ve simply never tried it before, we’re here to tell you that it’s just what you need to use in these hearty, flavor-packed Vegetarian Sloppy Joes from Food Network Magazine.

Since tofu on its own is mild, it picks up the taste of whatever you cook it in; think of it as a blank culinary canvas. And when you opt for the extra-firm tofu, which this recipe calls for, it can be crumbled and sauteed just like ground meat. Here it’s simmered in a homemade sloppy joe sauce studded with fresh vegetables and laced with bold chili and garlic powders, plus tangy ketchup and a splash of chili sauce. For added taste and texture, finish each sloppy joe with a slice of gooey cheddar cheese and crunchy pickles, then round out the dish with a tried-and-true sloppy joe side dish: golden Tater Tots.

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How to Make the Perfect Party Dip [INFOGRAPHIC]

by in View All Posts, February 15th, 2016

“No Bowl, No Dignity” — Testing the Cutthroat Kitchen Sabotages

by in Shows, February 14th, 2016

Where there’s a kitchen mixer there’s often a mixing bowl, right? Wrong, in fact. At least insofar as Cutthroat Kitchen is concerned. On tonight’s brand-new chocolate-themed episode, chefs were forced to prep chocolate cookies with a trio of diabolical mixing devices, including a stand mixer that forbid the use of an accompanying bowl, which meant one competitor was left using his hands to keep the batter fixings together. If such a challenge seems too evilicious to overcome, the Cutthroat culinary crew is here to dispel those worries: Jamie Peterson tested this very sabotage and the results were downright surprising.

“I’ve set up a baking sheet underneath my stand mixer because I’m going to need to catch all of the product that’s going to come running out of it and going everywhere,” Jamie explained of his first steps of prep. After that, the name of the game was keeping the speed on slow and using his hands to form the ingredients. “Time is definitely going to be an issue with this sabotage,” he explained as he attempted to combine the butter and sugar. “This is a very time-consuming process.” Despite the minor chaos of the flour mixture being incorporated — “It’s going everywhere,” Jamie revealed — he managed to combine the dry ingredients with the wet ones, and he was able to form the dough into balls for baking. “No bowl, no dignity — I still came out with chocolate cookies,” he said after tasting the results. While perhaps a bit tricky to manage, this sabotage was indeed ready for auction, thanks to the golden finished product.

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One-on-One with the Winner of Worst Cooks in America, Season 8

by in Shows, February 14th, 2016

Blue Team and Red Team finalistsThis season of Worst Cooks in America began with 14 cooks, each hopelessly destitute of cooking knowledge — and all a danger to themselves and their families. But week by week, as some recruits saw their journeys ending in Boot Camp, others rose to the top, steadily growing their skills and culinary knowledge. By the finale only two recruits remained, one belonging to Chef Anne and one to Chef Tyler. Lawrence was the final cook on the Blue Team, and Nick was the final cook on the Red Team. Only one could win the entire competition and the $25,000 prize, but first they would have to cook a restaurant-quality dinner in a professional kitchen to be tasted and judged by a panel of industry experts. After tonight one recruit walked away the winner, no longer a worst cook.

FN Dish has the exclusive interview with the winner of the competition

One-on-One with the Runner-Up of Worst Cooks in America, Season 8

by in Shows, February 14th, 2016

Blue Team and Red Team finalistsSeven weeks ago, 14 of the worst cooks in the nation entered Worst Cooks in America, hoping to learn new cooking skills that would break their awful ways in the kitchen. Week by week, some recruits had their journeys in Boot Camp come to a conclusion, but others rose to the challenges, learning techniques and honing their culinary knowledge. By the finale only two recruits remained: Nick on Chef Anne’s team and Lawrence on Chef Tyler’s. Only one could win the competition and the $25,000 prize, but first they had to cook a restaurant-quality meal to be judged by a panel of industry experts. Tonight one recruit walked away the winner of the cash prize; the remaining cook, although empty-handed, gained a new set of skills that has him set for life.

FN Dish has the exclusive interview with the runner-up of the competition

Giada’s Top-Rated Mozzarella Sticks — Most Popular Pin of the Week

by in Community, February 14th, 2016

Mozzarella SticksCrispy on the outside and ooey-gooey on the inside, mozzarella sticks are a go-to bar snack, but with the help of this week’s Most Popular Pin of the Week, you don’t need to belly up to the bar to enjoy them. Giada De Laurentiis’ 5-star recipe comes together with only a handful of ingredients, including creamy fresh mozzarella, which stars in the filling. In place of a traditional breadcrumb blanket, Giada opts for a coating that’s laced with Parmesan cheese, which offers a rich, slightly nutty flavor. Serve the fried sticks with a homemade tomato-garlic sauce for hands-on dipping.

For more snack inspiration, check out Food Network’s Let’s Game Day board on Pinterest.

Get the Recipe: Mozzarella Sticks

Are San Franciscans Eating Out More Than New Yorkers?

by in News, Restaurants, February 14th, 2016

Are San Franciscans Eating Out More Than New Yorkers?For many New Yorkers and San Franciscans, eating out is a way of life, and the plethora of high- and low-end, trendily chic and authentically ethnic restaurants from which to choose, with new hot spots opening up all the time, is a point of pride.

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Guess What America’s Favorite Comfort Food Is

by in News, February 13th, 2016

Guess What America's Favorite Comfort Food IsIf I were to ask you what America’s favorite comfort food is, there are those among you who would probably guess macaroni and cheese, chocolate, burgers and fries, or even popcorn.

All of those are good, solid guesses, but according to a recent survey conducted by the Harris Poll, none of them is the correct answer. In actuality, Americans’ favorite comfort food is …

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