Tag: All Posts

Sweet, Creamy Coffee with Toast on the Side: Donnie Wahlberg Dishes on His Morning Brew

by in News, October 16th, 2014

Donnie WahlbergAlthough a morning cup of joe is surely a way to guarantee a jolt of energy when you need it the most, for many, making and drinking coffee goes beyond the daily caffeine fix. From sipping espresso and people watching at an alfresco cafe to sharing a just-brewed batch with friends at the local diner, coming together over coffee is a tried-and-true tradition, and Keurig is out to make it easier to do that with their new Say Hello with Keurig 2.0 campaign, featuring actor and musician Donnie Wahlberg and focused on encouraging meaningful face time.

FN Dish recently caught up with Donnie, who plays a high-ranking detective on CBS’ Blue Bloods, to find out more about his morning coffee routine and to see if he’s able to resist the police-station temptation of coffee and doughnuts

If you could enjoy a cup of coffee with anyone in the world, whom would you choose?
Donnie Wahlberg: I’d probably choose the president, and I would have a real conversation with him. … Even if I don’t agree with every policy he has, I think he’d be a fascinating person to sit down with.

How do you take your cup of coffee in the morning?
DB: Decaf [with] half-and-half and two Splendas — which is awful. You shouldn’t use sweeteners, but I can’t help it.

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POLL: Your Favorite Pizza Toppings and More — Play Along with Hungry Games

by in Shows, October 16th, 2014

Pizza on Hungry GamesPizza may be one of the most-personal foods out there. Just think about it: Everyone has a favorite topping, everyone eats it a different way, and everyone has a favorite pizza place. On Hungry Games‘ Pizza Games episode, airing Monday at 8|7c, Richard Blais finds out how well consumers can identify popular pizza toppings without using two of their senses, and he also pranks people into overpaying for pizza just by changing the way he markets the pies. It’s all in good fun, though, as he strives to uncover how our pizza cravings get us to behave in a certain way.

Before the episode, we want to know what your favorite topping is, the kind of pizza you prefer and your favorite way to eat a slice. Vote in our polls, and also find out what fellow fans are thinking.

Vote in the Pizza Polls

Can You Mix It? — Testing the Cutthroat Kitchen Sabotages

by in Shows, October 15th, 2014

In true evilicious fashion, Cutthroat Kitchen host Alton Brown has been known to not only sabotage chefs’ ingredients, but also to disrupt their means and methods of preparing and cooking them so as to guarantee the most hilariously challenging situation possible. And during tonight’s second preliminary heat of the Superstar Sabotage tournament, he proved he wasn’t about to forgo those unfavorable trials simply because of the all-stars’ celebrity status when he auctioned off mandatory — and inferior — mixing and cooking vessels during the Round 1 pancake test.

A colander and a Bundt pan took the place of two chefs’ bowls and skillets, as the chefs were doomed with sabotages that forced them to both combine all of their ingredients and cook their pancakes in those sole vessels. Given that pancakes ought to come together with both dry and liquid ingredients, would it be possible to prepare a batter in a colander, and what would happen when they tried to cook round pancakes in a fluted pan? It turns out that the Cutthroat Kitchen culinary team had similar questions before these items were sold at auction, and they tested the sabotage ahead of the battle to make sure the challenge was feasible.

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Pure and Simple: The Cold Truth About Clear Ice

by in News, October 15th, 2014

Ice CubesA restaurant in D.C. is making waves for levying an surcharge on patrons who want to savor their cocktails with perfectly crystal-clear ice cubes. To be fair, the equipment needed to make crystal clear ice cubes can be expensive for restaurants, reaching the mid four figures — and if you want to do it yourself, it’s a whole process, involving coolers and chisels.

The advantage to clear ice isn’t just aesthetic — a byproduct of the clear-ice-cube-making process is denser, more slowly melting ice, which will dilute rocks drinks more slowly. That said, a large cube of not-clear ice will do almost as good a job. Use a large silicone ice cube tray to make 2-by-2-inch cubes or spheres that are perfect for sipping drinks.

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Join Us at the 2014 New York City Wine & Food Festival

by in Events, October 15th, 2014

2014 New York City Wine & Food FestivalAutumn may bring with it an excuse to indulge in pumpkin spice and the opportunity to dig into the occasional Halloween candy bowl, but in New York City specifically, fall means it’s time for one of the culinary industry’s most-anticipated events: the annual New York City Wine & Food Festival. 2014 marks the seventh year of the annual festival, and when it kicks off tomorrow night, your favorite Food Network stars, plus culinary and beverage experts and fans from across the country, will take over the Big Apple for four days of celebrations of all things food and drink.

FN Dish will be at the festival all weekend long with Rachael Ray, Bobby Flay, Alex Guarnaschelli, Sunny Anderson, Robert Irvine, Michael Symon, Geoffrey Zakarian and more famous faces as they host elegant dinners, walk-around tastings and late-night bashes alike. If you can’t make it to the festival this year, stay tuned to FN Dish for our editors’ insider coverage of the events, or search the hashtag #NYCWFF on Twitter.

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Host Richard Blais Offers Some Food for Thought on the New Series Hungry Games

by in Shows, October 15th, 2014

Richard Blais, host of Hungry GamesWhen it comes to food, many of us might not think past the fact that if you’re hungry, you eat. It’s natural. It’s survival. But there’s more to it: Why do you suddenly crave a certain food over another? And what is it about eating that’s so pleasurable — that happy byproduct of sustenance? In the new series Hungry Games, chef and food geek Richard Blais delves into the science of food, beyond everything you thought you knew. There’s more to that pizza craving than you thought!

Watch the premiere on Monday, Oct. 20 at 8|7c (with a sneak peek on Sunday, Oct. 19 at 10|9c) and join Richard Blais for a Twitter Q&A on Monday, Oct. 20, at 1pm EST. Tweet with the hashtag #HungryGames

We recently caught up with Richard to chat about the show’s concept.

FN Dish: How would you sum up the concept of the show? What do you think viewers will take away from it?
Richard Blais: It’s a show full of “wouldn’t you knows.” It’s on-the-street experiments and taste tests and a real family-friendly dose of fun education. I learn so much shooting each episode, and the viewers will get a kick out of playing along at home. It will be a show where families bet on who’s doing the dishes by playing along!

More with Richard Blais

Best 5 Halloween Treats

by in Holidays, Recipes, October 15th, 2014

Caramel, Chocolate and Candy ApplesEven if you hardly find yourself craving sugar during the day, it seems that nearly everyone develops a sweet tooth come Halloween time, and with only a few weeks left until Fright Night, it’s not too early to indulge in scary-good tricks and treats. From creamy chocolate to the rich flavors of caramel and the chewiness of candy corn, there are surely Halloween-inspired eats to please every palate. Read on below to find Food Network’s top-five spooktacular treats from The Pioneer Woman, Alton Brown, Giada De Laurentiis and more chefs.

5. Candy Corn Popcorn Balls — With a mix of sweet and salty tastes, these candy-studded snacks are ideal for kids’ parties and adults-only bashes alike. Plus, they’re ready to eat in only 25 minutes.

4. Spiced Caramel Roulade with Ginger Cream — The secret to this comforting dessert is rolling the cake on a sugar-dusted towel, which will help the fragrant cinnamon-laced cake roll easily with a fluffy ginger filling inside.

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POLL: Your Favorite Ice Cream Flavor and More — Play Along with Hungry Games

by in Shows, October 14th, 2014

Ice Cream ConeNeedless to say, ice cream is one of the most pleasurable foods: It’s sweet, it’s creamy, it’s cold and it always satisfies the craving. In Hungry Games‘ Ice Cream Games episode, airing Sunday, Oct. 19 at 10|9c, Richard Blais reveals what makes ice cream America’s national dessert and which flavor is everyone’s favorite, and he plays some games to test people’s reactions to more unusual flavors that turn their expectations upside down.

Before the episode, we want to know what your favorite flavor is and how you like to eat your ice cream. Vote in our polls, and also find out what fellow fans are thinking.

Vote in the Ice Cream Polls

Enter to Win a Signature Piece of Cutthroat Kitchen Fan Gear

by in Contests, Shows, October 14th, 2014

Cutthroat Kitchen GiveawayFor the first time ever, this fall 16 of your favorite A-list chefs are coming together in the name of eviliciousness to face off in Cutthroat Kitchen‘s premiere Superstar Sabotage tournament. In the first two rounds, ___ and ___ have claimed coveted spots in the no-mercy finale taking place on Wednesday, Nov. 5, and tomorrow night a new group of chefs will battle to overcome sabotages in the third of four heats.

Just in time for this unprecedented tournament, FN Dish is giving Cutthroat Kitchen’s most-dedicated fans the chance to show their spirit by entering to win a piece of show swag. The Food Network Store has just released a brand-new collection of signature items showcasing Cutthroat Kitchen’s classic hanging-utensil logo, including custom-made chef’s coats, khaki aprons and baseball hats. Check out all of the Food Network Store’s evilicious items up for sale now.

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Restaurant Revisited: An Abundance of Emotions at Abudanza Ristorante

by in Shows, October 13th, 2014

Robert Irvine on Restaurant: ImpossibleRobert Irvine‘s mission at Abudanza Ristorante in Wilbraham, Mass., moved him as few others have as he learned the story of owners Lou and June’s family, including their terminally ill son, LJ. After two days of work to overhaul their business and improve the managerial skills of the staff, Robert and his Restaurant: Impossible crew presented the Maravilha family with a gift of money that would help them avoid foreclosure on their home. Read on below to hear from June and find out how the restaurant and LJ are doing today.

“Lou says business is up about 50 percent,” June notes, adding that “everyone loves the decor” and that she’s especially fond of the photos on the wall. “LJ loves to see himself up there,” she says.

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