by Maria Russo, July 16th, 2015
by Amy Reiter in News, July 15th, 2015
Just as the Food Network Star finalists ought to put their best dishes forward in an Italian-food challenge for Giada De Laurentiis, on Sunday they surely better bring the best of their brunch game in the Mentor Challenge, as Bobby Flay knows just wh...
by Food Network Kitchen, July 15th, 2015
Thank you for giving us an excuse to eat ice cream every day — sometimes more than once..
There, now that that’s over with, let’s talk scooping. I always thought a scoop was a scoop was a scoop (unless you’re talking about a super-duper ultra-big scooper like this one). But the Huffington Post has just offered five tips to make scooping easier — and, by extension, make summer even better.
For softer ice cream and smoother scooping, the site suggests:
by Maria Russo in Shows, July 15th, 2015
During the Food Network Star Mentor Challenge this week, the finalists had barely any time to get their pizzas topped and baked — and sadly, many of the pizzas were underdone (except Dom’s, as he wisely used the stovetop to crisp up his crusts...
by Allison Milam in How-to, Recipes, July 15th, 2015
If you’re all about location, location, location when it comes to finding your next favorite restaurant, then you’ll revel in the hot spots Curtis Stone reveals on his brand-new series, Beach Eats USA. Premiering Wednesday, Aug. 12 at 10:30|9:30c, this six-episode celebration of all things waterside will showcase the ultimate collection of beachside bites from coast to coast, serving up not only fresh, alfresco fare, but also a shining backdrop of sand and surf.
The beauty of beachside fare is that along with a stellar view, most bites are easy enough to eat sans forks and knives — and shoes, as it’s all about digging in along the water. That casual, simple atmosphere is just what Curtis is after as he tracks down a series of themed eats, including burgers, like the one he tries along the Pacific Ocean in California, and boardwalk bites, like the soft-shell crab hailing from the Chesapeake Bay. In his travels, he’ll check out the local beach scene up close, indulge in regional adventures, get to know the restaurants’ chefs and owners, and surely dig into assorted famous eats as he chats with diners.
by Cameron Curtis in Food Network Chef, July 15th, 2015
You probably ditched your hot coffee at about the same time you crammed your winter coats in under-bed storage and clicked on the AC for the first time. Now you take your dose of caffeine with ice cubes. Especially if you get your joe at a coffee shop, you’re bound to rack up quite the tab for your daily fix of the good stuff. Luckily, it’s easy to make iced coffee at home, proving that “cold-brew” is more than just another buzzword; it’s actually the best way to get your refreshing caffeine buzz, as long as you have a little patience. To achieve the smoothest, least acidic (and best) iced coffee at home, go the cold-brew route with a little help from Food Network Magazine.
Follow FN Magazine’s steps for perfect cold-brew iced coffee (serves 2):
by Maria Russo, July 15th, 2015
The Pioneer Woman, Ree Drummond, is bringing her favorite home goods to your table with the launch of her serveware line out this fall. It’s a fun and flea-market-inspired collection that Ree is incredibly close to — down to picking out the number of dots on each porcelain cup. From cake plates to measuring cups, you’ll be able to outfit your weeknight table or party spread. We checked in with her at the product launch party to find out what she’s up to when she’s not designing glassware or developing recipes. Read more
by Joseph Erdos in Shows, July 14th, 2015
Just as this week marked the halfway point of the Food Network Star competition, so too did it on Star Salvation. This is Week 3 of the six-week journey to redemption, and for the four hopefuls remaining, time is running out until Alex Guarnaschell...
by Joseph Erdos in Shows, July 14th, 2015
On tonight’s episode, Chopped headed outdoors for the premiere of the second installment of the five-part Grill Masters tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for a place in the finale and a chance to win the $50,000 cash prize. In the first round, four fierce competitors took up the challenge; in the final round, two who share a history in the barbecue competition circuit faced off. The challenge could have ended in either’s favor, but the one who prevailed had the best three courses, earning a finale spot. Hear from the Chopped Champion of tonight’s episode.
Read the interview with the winner
by Maria Russo in Shows, July 14th, 2015
During this season of Chopped Grill Masters, premiering Tuesday, July 14 at 10|9c, two new guests join the panel of regular judges at the chopping block: Amy Mills and Tim Love. Known as the heiress of barbecue, Amy is the daughter of famed barbecuer Mike Mills, and she is a top-notch barbecuer and restaurant consultant. With many years of experience, she knows what competitive barbecue is all about, so there’s no one more well-suited to judge two of the tournament’s preliminary rounds. FN Dish caught up with Amy on the set of the show to chat about grilling, barbecue and the difficulties the competitors face in this tournament.
Summertime in the woods at camp … a time for late-night dives in a cool lake, fireside chants with friends and as much mess-hall grub as you can eat, right? Wrong, at least when Alton Brown’s in charge of camp. On his all-new series Camp Cutthroat, he’ll take the most-diabolical aspects of the classic rounds of eviliciousness and send them to the great outdoors for a five-part tournament of wilderness — and sabotage — survival.
Just in time for next month’s premiere (Wednesday, Aug. 12 at 9|8c), FN Dish caught up with Alton to chat about his plans for the sure-to-be-unhappy campers he’ll be welcoming to the woods. “I just throw out the most-horrible things I can think of!” he said of what’s in store, adding that when it comes to chefs’ preparedness, they ought to come equipped with “Rodent-of-Unusual-Size repellent and anything-that-stings repellent” when they show up. Read on to hear more from Alton and learn his secret for making the ultimate s’mores.
What 10 essential pieces of equipment should these chefs pack in their duffle bags for the tournament?
Alton Brown: Bear repellent, snake repellent, wolf repellent, mosquito repellent, Rodent-of-Unusual-Size repellent, anything-that-stings repellent, wolverine repellent, skunk repellent, mountain lion repellent and snacks.
Are you a camper or a glamper? Tell us about your most-memorable outdoor trip.
AB: I am most certainly not a “glamper,” as I almost never line the floor of my yurt with the “good” rugs. And my espresso machine is solar-powered. As for my most-memorable camping excursion, well … I can’t talk about it. …