by T.K. Brady in View All Posts, August 10th, 2017
by Amy Reiter in News, August 10th, 2017
Photo by Kelly/Mooney Photography
Gourmet dining is pretty out-of-the-question in a dorm room (unless you’re these guys), but you can make the most of your new digs with a few kitchen essentials. If your college does not provide your dorm room with a microwave or mini-fridge, invest in those first. Once you’ve got the must-haves, here are some examples of our favorite small — and dorm-approved — kitchen tools can make all the difference when you need something a bit more edible than the dining hall special.
by T.K. Brady in Polls, View All Posts, August 9th, 2017
We all want to eat fresh, seasonal produce, at the peak of its flavor, but sometimes it’s hard to keep track of exactly what’s in season near you at any given time. Now there’s an app for that.
by Foodlets in In Season, Recipes, August 9th, 2017
It may be the homestretch of summer, but the Food Network Magazine editors are already in the holiday spirit, which is why they want to know your holiday plans. Share your Christmas traditions in the poll below, then see how your holiday season compares to the rest of America in a future issue. Read more
by Amy Reiter in News, August 8th, 2017
It may be hot, but you still have to eat dinner. Perfectly connecting the dots between cool, refreshing and totally filling, these ideas are sure-bet crowd-pleasers.
Cold Asian Noodles with Pork (pictured above)
There’s just something about ginger in a cold dish that feels so fresh this time of year. Cook the pork chops ahead of time, or get crafty and use any leftovers you happen to have available.
by FN Dish Editor in Shows, August 7th, 2017
Whether or not you think those colorful cans of LaCroix sparkling water are boldly beautiful or an ultra-bright eyesore, someone thinks they’re pure art.
by T.K. Brady in Recipes, View All Posts, August 7th, 2017
When Bobby Flay isn’t cooking in one of his restaurants, he is known for hosting some of the best weekend gatherings, cooking and feeding friends who may be visiting for few days or just stopping by to say hello. This September, Bobby opens his home to viewers and, along with his friend Damaris Phillips, the two cook together and chat up a storm in the new series The Bobby and Damaris Show, premiering Sunday, Sept. 3 at 12:30|11:30c. The two met when Bobby hosted and Damaris won Food Network Star, Season 9, and neither are ever at a loss for words when talking about their passion for food, American and Southern classics, as well as great cocktails. Bobby brings his chef sensibility, while Damaris is the self-proclaimed “food geek” and culinary instructor — and she’s not afraid to school her once-mentor and keep him current on the latest trends. With episode themes from grilling and game day to a fall apple feast, this culinary duo is tops in talking food, testing quirky ideas and entertaining friends who stop by, including Ina Garten, Alex Guarnaschelli and Katie Lee.
by Brad Japhe in Restaurants, August 6th, 2017
Soak up the last month of summer with sweet, frozen treats. All you need are ingredients in your pantry and fridge — no special molds required. From ice cream to fruit, these ice pops will satisfy any sweet tooth through the final scorching days. Read more
by Amy Reiter in News, August 4th, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
When chefs and bartenders are ready to let off some steam in the summer, many of them can be found with a cold drink — and a mic — in hand. Karaoke has been widely embraced within the world of food and beverage. Here are some of the spots where they head to end the night on a high note. Read more
by Amy Reiter in News, August 3rd, 2017
The craze for bacon on, in, wrapped around or infused into everything — from high-end restaurant fare to ice cream — has been raging for years and shows no real sign of letting up. That’s great for bacon lovers in all sorts of ways, but maybe not when it comes to paying the bill at the grocery store.
Demand for bacon is way up. In 2016, American consumers bought 14 percent more bacon in stores than they did in 2013. And that increased demand is outpacing supply, leading to surging wholesale and retail prices.
“It Must Be Jelly (‘Cause Jam Don’t Shake Like That)” — so goes the title of the old Glenn Miller song. But when it comes to fruit spreads, how can you really tell your jelly from your jam … or your preserves, for that matter?
It’s partly a matter of how much actual fruit is in them, according to Britannica.com. But it also has to do with preparation and proportion.
Here’s the breakdown: