by Lauren Piro in Recipes, July 27th, 2016
by Food Network Kitchen in Recipes, Shows, July 27th, 2016
If you’re worried that your ice cream maker might spend another year gathering dust, well … we’re not here to assuage your fears. You just don’t need a fancy machine to make super-satisfying ice cream at home. These easy recipes typically rely on sweetened condensed milk and whipped cream to get that silky texture with exactly zero churning. Here are some recipes for classic flavors (and a few wild cards) to get you started.
by Samantha Lande in Restaurants, July 27th, 2016
By Angela Carlos
This week on Chopped Junior the budding chefs attempted to dice and saute their way to the $10,000 prize. The competitors opened basket after basket until only one contestant was left standing.
These young cooks proved they are well-versed in cooking techniques: vacuum-sealing proteins in marinade to infuse flavor quickly, turning sloppy joes into elevated meatballs, and churning mayonnaise into creamy and cold ice cream.
by Amy Reiter in News, July 26th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
For years chefs have dabbled in the sweeter side of dough, baking up flaky desserts when the whim strikes but leaving the day-to-day dedication to their pastry counterparts. The tide has recently begun to change, however, as these pastry dalliances that started in the restaurant kitchen are inspiring chefs to open full-service bakeries.
by Foodlets in Recipes, July 26th, 2016
Does the way you cut vegetables change the way they taste? It’s a question many cooks have pondered as they painstakingly slice and dice, shred and chiffonade, julienne and brunoise, or … uh … chop. Really, does all that careful knife work make a difference, flavorwise?
Writing on NPR’s The Salt blog, “biologist-turned-science-writer” Carolyn Beans recently sought an answer to that very question and consulted several experts. And those experts told her the answer is (no need to mince words) yes.
by T.K. Brady in Drinks, News, July 26th, 2016
There are four small kids at my table every night. And at the end of a busy summer day, nothing hits the spot like a dinner that’s already made. These are the time- (and sanity-) saving hits we rely on all summer long.
Warm and Fresh
Broccoli with Bow Ties (pictured above)
The key to serving Ina Garten’s perfectly lemony pasta in a flash is making the whole thing ahead of time and storing it in a stovetop-friendly pan. (I like to use the pasta pot I boiled the water in.) Pop it from the fridge to a warm burner set on low for a perfect summer meal in minutes.
by Joseph Erdos in Shows, July 26th, 2016
Photo credit: Ricardo Perini
The latest craze in iced coffee has arrived, and it’s perfect for anyone who is constantly on the go. Portable bottles, cans and even cartons of cold brew and beyond — think lattes and fizzy nitro cold brew — allow you to skip the coffee shop line and head straight from your fridge to the office. (On weekends, you can sip cans and cartons of coffee on the beach, where bottles are usually prohibited.) Read on to find out which brews could change your morning routine. Read more
by Amy Reiter in News, July 25th, 2016
Tonight Chopped Grill Masters continued with Part 4 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation competed for four spots in the finale, where only one will ultimately win the grand champion title. In tonight’s fourth and final preliminary part, four fierce competitors took up the challenge, but in each round, one chef got knocked out until only one remained, winning $10,000 and earning the last spot in the finale for a chance at an additional $50,000 in winnings. Hear from the Chopped Champion now.
Read the interview with the winner
by Nora Horvath in In Season, Recipes, July 25th, 2016
Millennials are into food — big-time. Nearly half — 46 percent — of Americans ages 25 to 33 consider themselves “foodies,” as do 42 percent of those ages 13 to 33, according to a new survey by youth marketing and millennial research firm Ypulse. And no, the recession really didn’t do much to quell these young people’s hunger for new and different food experiences.
“To get through the financial crises, young consumers opted to spend on experiences instead of expensive material goods like houses or cars,” Ypulse asserted. “As a result, food has become a new status symbol and a form of social currency.”
One look at the food porn on Instagram will bear this out.
by Nora Horvath in Recipes, July 25th, 2016
We’re all about peach cobblers and peach pies in the summer, but if all you’re making with this juicy fruit is dessert, you’re seriously missing out. Peaches are at their peak of juicy sweetness for just a short time in the summer, and it’s best to make the most of those glorious days. Read more
If you’re anything like us, all you crave for dinner on a Monday night is the salty convenience of takeout. Thanks to Rachael Ray and her 30-minute meals, you can make an Asian-inspired noodle dish at home in less time than it would take to have it delivered. Read more