by Regan Burns in Recipes, June 3rd, 2016
by Nora Horvath in Shows, June 3rd, 2016
Did you know that the calories you eat on National Doughnut Day don’t count? (No, really, it’s true!) So take a giant, guilt-free bite out of this roundup of our best doughnut recipes, and discover where to find the most inventive, over-the-top doughnuts from around the country. Go ahead — this is the day to dough nuts!
Let’s Dough Crazy!
Food Network Magazine went on a coast-to-coast fried-dough binge, all in the name of journalism. The result? A dozen of the best doughnuts from around the country! See if your local spot made the cut.
12 Fun Doughnut Flavors from Food Network Magazine Read more
by Amy Reiter in Drinks, News, June 2nd, 2016
Indulge in classic recipes with your favorite chefs this weekend. Kick things off with Ree Drummond on The Pioneer Woman as she has her friends decide what she should serve in her deli. The showdown pits typical deli eats, like her Basic Chicken Salad with grapes, against other versions, like her Curried Chicken Salad with raisins. Then, on an all-new Farmhouse Rules, Nancy Fuller cooks her grandkids’ favorite meal — breakfast for dinner — complete with Gooey Cinnamon Buns with Cream Cheese Icing and Sweet Potato Hash with Fried Eggs.
On Sunday, don’t miss a night full of Food Network Stars, starting with a new Guy’s Grocery Games, in which past Food Network Star champions return to battle it out in Flavortown Market for up to $20,000 for the charity of their choice. Then, on a new Food Network Star, this season’s finalists pair up to shoot a promo for a show called Family Road Trip! But to win this challenge they need to impress Giada, Bobby and the guest judges, Food Network Magazine’s Editor-in-Chief Maile Carpenter and actress Ali Larter, with both their promo and their dishes.
by Amanda Rettke in View All Posts, June 2nd, 2016
All over the world — for the first time in almost 15 years — people are drinking less alcohol. But there’s one notable exception: folks here in the good ol’ U.S. of A.
by Allison Milam in Recipes, June 2nd, 2016
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.
Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.
Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.
by Maria Russo in Shows, June 1st, 2016
Serving a whole grilled chicken is the ultimate party trick, perhaps because it’s so seemingly difficult to pull off. Though it may sound like a daunting undertaking, we’re here to prove that tackling one big bird is a feat you can indeed conquer this summer. Before you grill it by the wing, breast or thigh, give these tested takes on whole-bird grilling a spin.
Believe in the Beer-Can Method
Perhaps the poster child of the whole-bird grilling movement, Beer Can Chicken is just one of those chicken recipes that should land on your grill at least once each summer. Perching the chicken over an open, filled can and letting the flames and beer work their magic is an easy way to achieve succulent, juicy results. Here’s how to make it, step by step.
by Melissa d'Arabian in Food Network Chef, June 1st, 2016
In true tournament fashion, Alton Brown went big for tonight’s Time Warp premiere, showcasing all-new sabotages worthy of the 1950s theme. After Chef Gentile, the winner of Heat 1, contended with a whopping four challenges, four that Alton thought were “all the interesting sabotages of the day,” Alton took a tour of those challenges with judge Simon Majumdar during the After-Show to relive the competitor’s eviliciousness escapades.
by Sara Ventiera in Restaurants, June 1st, 2016
I have a confession: I absolutely LOVE grocery shopping. This is a bit unexpected, since I’ve never enjoyed going to the mall, even as a teenager when my desire to master (pre-Atari) Pac-Man meant hours at the mall arcade. But the grocery store? I love it! I get lost in studying the merchandising and sales strategies, and can completely lose track of time browsing the shelves checking out SKUs. (I suppose this is why I have the job that I do.)
My favorite section of the grocery store is the produce aisle, and I want to make it yours, too. Here are five reasons why the fruit-and-veggie section of the grocery store plain old ROCKS:
1. What’s cheapest is what is best.
We operate with the assumption that if something costs more, it’s better. And often, that is true! But not in the produce aisle. When a particular vegetable or fruit is in season, the price goes way down due to the “overstock” at the “factory” — simple supply-and-demand economics. (Side note: Wouldn’t it be great if this were true everywhere? I’d love to get a Cadillac for less money than a used Chevrolet.)
Takeaway: Follow the sales in the produce aisle not only to save money but also to get the highest quality!
by Amy Reiter in News, May 31st, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
In the not-too-distant past, most Americans had never heard of baijiu. Most probably still have not. But this ancient Chinese spirit — made from sorghum and/or rice — is actually the most heavily consumed alcoholic beverage in the world, due largely in part to an avid fan base in China. The potent liquor (many brands are 100-proof and higher) has recently begun making headway in the United States, particularly at top-tier cocktail bars. With varying flavor profiles that range from gentle (with rice and pear notes) to heady and slightly nutty, this celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit. Read more
Did you ever wonder why a food one person adores may be a dish another abhors — and why some people seem to be born adventurers when it comes to what’s on their plates, whereas others are super-picky eaters?
Jane Kauer, an anthropologist at the University of Pennsylvania whose work focuses on issues related to food, eating, body and culture, recently discussed the science of picky eating with NPR.
Among her insights: