Diners, Drive-Ins and Dives Earns Fourth Consecutive Emmy Nomination

by in News, Shows, July 14th, 2016

Diners, Drive-Ins and Dives“We’re rolling out!”

To the Emmy Awards, that is.

The 2016 Primetime Emmy Award nominations were announced on Thursday, and for the fourth year in a row, Guy Fieri‘s Diners, Drive-Ins and Dives has earned a sought-after nomination in the Outstanding Structured Reality Program category. It’s no secret that you, Food Network fans, crave Guy’s coast-to-coast exploration of all manner of homemade meaty, cheesy and downright indulgent fare, and it appears the Television Academy is just as pleased with Guy’s adventures.

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Is Surge Pricing Coming to Your Favorite Food-Delivery Service?

by in News, July 14th, 2016

Is Surge Pricing Coming to Your Favorite Food-Delivery Service?Is your favorite food-delivery app about to go all Uber on you and charge you a higher price for bringing dinner to your door when the weather is cruddy or there’s a big convention of hungry eaters in town? That is precisely what one industry insider, Michael DiBenedetto, co-founder and CEO of food-delivery search engine Bootler, is predicting.

“Brace yourself: Surge pricing is coming to on-demand food delivery,” DiBenedetto warns in an article on VentureBeat. “The delivery companies cannot afford their driver fleets without making this change. It’s sheer economics and a trend that will shape the future of online food ordering.”

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Our Kitchen Squad Is Here to Solve All Your Cooking Problems

by in Family, July 14th, 2016

Kitchen SquadSometimes, no matter how many recipes, tools and ideas you have, cooking is not the easiest task. Life catches up with us — we move to new cities, we grow our families, we start new jobs — and suddenly our everyday eating routine is totally upended.

And that is where our Kitchen Squad comes in. Katherine Alford, senior vice president of Culinary at Food Network, and Amanda Hesser and Merrill Stubbs, co-founders of Food52, are here to help two women (and, by proxy, you!) with their biggest kitchen troubles.

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3 Ways to Master Sweet-and-Savory Flavor Combinations — Chopped Junior

by in Recipes, Shows, July 14th, 2016

Thyme and Honey Ricotta SpreadBy Angela Carlos

This week on Chopped Junior we saw the contestants battle the clock and each other through three rounds of dishes that challenged the young cooks’ ability to balance flavors.

In each round of mystery basket ingredients, sweet and savory items upped the ante. In Round 1, the bacon soda and maraschino cherries needed to be neutralized so they wouldn’t overpower the smoked chicken breasts and bitter puntarelle. In the entree course, the sweet grape mini balloon dogs challenged the contestants to incorporate sweetness with their gamey goat, and in the dessert round, the final two struggled to work farmhouse cheddar cheese and duck fat into their caramel-apple-dominated desserts.

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8 Recipes That Taste Better Cooked Over Campfire

by in Recipes, July 14th, 2016

We may not have scientific proof of it, but around here we consider it a fact that certain foods simply taste better in the great outdoors. And nothing is better than a flame-kissed meal enjoyed around the campfire it was cooked on after a long hike or a lake swim … or merely after the exertion of figuring out how to put up a tent. All these recipes would be delicious cooked in an oven or stovetop, but they’re no doubt improved by the hint of smoke and crackle of flames that a campfire imparts, paired with an epic view.

Camping Sandwiches
Guy Fieri’s pro camping tip: Make toasted, melty sandwiches by stuffing Pullman bread with camping leftovers and cooking over hot coals in a sandwich press (pictured above). Go savory with combos like chili and cheese, pepperoni and marinara, and mac ‘n’ cheese with bacon, or whip up a dessert ‘wich with cream cheese and berry preserves, or peaches and ricotta. Read more

7 No-Bake Sweet Treats That Are Truly No Sweat

by in Recipes, July 14th, 2016

Mocha Chocolate Icebox CakeThe AC is cranked up, shorts are on and whatever you’re drinking is filled to the brim with ice cubes. And you know what’s not happening this far into July? The oven — and it’s staying off all summer long. Keep your kitchen cool with these sweet treats that don’t require the oven, which are all about bringing on sweetness, not sweat.

Before the mere mention of cake has you preheating the oven, back away from that dial. Ina Garten’s towering, caffeine-spiked Mocha Chocolate Icebox Cake (pictured above) cake never sees the inside of an oven. With a little beauty sleep overnight, the layers of mocha whipped cream and chocolate cookies get a chance to merge and soften together.

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Make This Week’s Winning Recipes

by , July 14th, 2016

Squid Ink PastaAfter the Week 8 challenges kicked off with a task to reinvent regional specialties, the Food Network Star mentors put the spotlight on guilty pleasures — those decadent, indulgent, over-the-top dishes that are almost too wonderfully sweet, salty a...

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Try Your Hand at Alton’s Ingredient Pictograph Game — Alton’s After-Show

by in Shows, July 13th, 2016

While some Cutthroat Kitchen sabotages require physical dexterity and downright flexibility (remember that hanging-doughnut buffet and the Double Dare-style obstacle course?), one sabotage in particular from tonight’s new episode challenged the mind more than the body.

On the After-Show, host Alton Brown explained the task to Sherry Yard, the guest of the day, by saying, “We decided to make Jenny lose all of her ingredients and get them back by solving pictographs.” The challenge involved Chef Jenny shuffling through a deck of word-picture puzzles in an attempt to sound out the names and earn the items, which the competitor indeed managed to do. When it was Sherry’s turn to master the cards, the judge initially struggled over the meaning of the designs, but with a little help from Alton, she caught on quickly.

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Trend Watch: Boozy Ice Creams Are Now Very Cool

by in News, July 13th, 2016

Trend Watch: Boozy Ice Creams Are Now Very CoolSometimes, on a hot summer day, when you’re in the mood to indulge yourself, you may find yourself debating whether to pour yourself a cool glass of wine or a brisk cocktail or to scoop up some ice cream. Nowadays, however, you really don’t need to choose.

Alcohol-infused frozen treats have been around for a few years (we told you about wine ice cream more than a year ago), but, Money magazine declares, boozy ice pops, sorbet and ice cream are “hitting their stride in 2016.”

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3 of a Kind: Cottage Cheese

by in Restaurants, July 13th, 2016

FIGCall it the ultimate cottage industry: Cottage cheese is making its way onto the menus of top restaurants around the country. Long viewed as a sad and jokeworthy scoop at the salad bar, the curd-based ‘80s diet food has gotten a culinary overhaul and is lending texture and creaminess to upscale dishes for a result that’s anything but laughable. Read more