by Amy Reiter in News, May 11th, 2016
by Maria Russo, May 11th, 2016
We all know Beyoncé’s got a whole thing with Lemonade going on right now, but it turns out she’s also got another refreshing, fruit-based drink on her agenda: watermelon water.
The pop superstar has recently thrown her weight and wallet behind WTRMLN WTR, a bottled beverage made from cold-pressed watermelon flesh and rind, with a dash of organic lemon, that its makers cutely call “liquid love.”
by Guest Blogger in Restaurants, May 11th, 2016
When a Food Network Star winner graduates from the 11-week competition and earns the crown of victory, you can be sure he or she is equipped with not only the charm and charisma to capture a TV audience, but also the culinary chops to wow you with mu...
by Maria Russo, May 11th, 2016
By Amanda Marsteller
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Kimchi is having a moment: The traditional Korean dish is beloved for its fermented funkiness and the instant dose of umami it adds to any recipe. Though typically made with napa cabbage or daikon, kimchi is getting a creative overhaul in some restaurants. Lately, chefs have been experimenting with alternative kimchi bases — and finding undeniably pungent success.
by FN Dish Editor in Shows, May 10th, 2016
Act naturally, command your culinary point of view, demonstrate complete mastery in the kitchen and make the camera your friend. After 11 seasons of Food Network Star, we know that having and demonstrating these essential abilities will go a long way...
by Bev Weidner in Family, Recipes, May 10th, 2016
Chopped fans, ever wonder: Who puts together the mystery baskets? Where does the fourth plate of food go? Does Ted Allen ever get a taste? Do the judges really have to eat that? Chopped host Ted Allen took the time to sit down with Food Network to answer the questions fans have been asking and wondering about through the many seasons of the show. He reveals some of the secrets behind one of the most-popular cooking competition shows on TV.
Can anyone tell which chef is going to win before the cooking begins?
Well, like everybody else, we kind of pick our favorites as they walk in, and just [keep them] in the back of our minds … . I got it right on our show that we shot last Friday, but you can never really tell, and that’s what’s exciting about it. You never can tell, and even if someone has the best resume, that doesn’t mean that they’re going to get a basket that suits them or that’s full of things that they’re going to succeed with.
What is your favorite mystery basket ingredient?
Well, out of about 5,000 of them, that’s going to be sort of hard. I mean, gosh, Rocky Mountain oysters, chicken feet … we’ve even had eyeballs. My favorite mystery basket ingredient remains the whole chicken in a can, not so much because I love the food, [but because] I love the sound it makes when it plops out of the can.
by Lauren Piro in Recipes, May 10th, 2016
When was the last time you had a calzone? Like, the ’90s.
Welllll, I’ve come up with a super-easy and crazy-DELEESH version for your littles, with tiny pepperoni and loads of cheese. And for you? A lovely vegetarian version (with loads of cheese, natch).
If the thought of making calzones makes you nervous, check this out: Just hit up a local pizzeria and buy some dough from them! If you can, ask for 8-ounce balls of dough and you’re good as gold. Dough gold. Or something.
After that, you’ll simply saute some veggies while the oven preheats, then roll out each dough ball; layer each one with sauce, cheese, pepperoni for them and veggies for you; fold over the flap; crimp, crimp; brush with an egg wash and BOOM. You let the oven work its magic and you’re enjoying insanely yummy pockets of mouth bliss 30 minutes later.
by Amy Reiter in News, May 10th, 2016
There’s nothing quite a like a milkshake to make you feel like a kid again. But next time you’re filling the blender for a whipped-up treat, try one of these ideas for a fun twist on the classic.
Wake it up with coffee.
A little bit of espresso powder gives this Vietnamese Iced Coffee Milkshake (above) a pleasing jolt.
by Maria Russo, May 10th, 2016
We all know the British love their tea (and scones and crumpets and those cute little sandwiches with the crusts cut off), but it turns out they love it way less than they used to.
Tea consumption in the U.K. has steadily declined since the early 1970s, according to research released by the Open Data Institute and cited by the Washington Post. In 1974, Brits sipped an average of almost 68 grams of tea per week. By 2014, their tea drinking had dipped to a relatively weak 25 grams per week — a decline of more than 63 percent. Meanwhile, consumption of coffee in the U.K. during the same period of time tripled.
by Emily Lee in Entertaining, Recipes, May 9th, 2016
In just a few short weeks, the spotlight will shine on Food Star Kitchen, and this year's cast of Food Network Star hopefuls will have to wow mentors Bobby Flay and Giada De Laurentiis not just on camera but also on the plate. From day one the final...
Tedious prep work and outrageously long cook times get an F in our gradebook. But before you throw in the towel and dial the caterer, take a look at our tips for a relaxed and inexpensive DIY graduation party. Whether your scholar just completed college or kindergarten, our tasty menu of easy, make-ahead dishes will score top marks with any audience.
Burgers and hot dogs have long dominated the late-spring and summer entertaining scene, but this season we’re all in favor of make-your-own taco stations. Food Network Kitchen’s Sweet-and-Spicy Chicken and Steak Taco Bar is ideal for a casual open house. As new guests arrive, warm more tortillas and replenish your bowls of Monterey Jack, lime wedges and corn salsa. Don’t grill all of the meat at once: The chipotle-marinated chicken and steak cooks up in just 10 minutes on the grill, so leave some of it marinating in the fridge for guests who arrive later.