by Laura Hayes in Restaurants, April 27th, 2016
by Maria Russo in Events, News, April 27th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Picture pad Thai and a ganglion of stir-fried noodles coated in a sweet and savory peanut sauce typically comes to mind. The dish is a staple of most Thai orders, but a few restaurants are upending the dish by removing noodles — at least in their typical form — and introducing heavy doses of creativity instead. Read more
by Joseph Erdos in Shows, April 26th, 2016
The television industry has the Emmys, the movie industry the Oscars, the theater industry the Tonys. In the food world, the James Beard Awards recognize the very best of what’s new and craveworthy, from cookbooks and food videos to what’s on the plate at big and small restaurants alike. Tuesday night the James Beard Foundation Book, Broadcast & Journalism Awards took place at New York City’s Pier 60, where hundreds of culinary legends, industry newcomers and food fans came together to celebrate the role food plays in media of all kinds.
by Foodlets in Family, Recipes, April 26th, 2016
Tonight the Season 5 Chopped Champions tournament came to a conclusion with the four winners of the preliminary rounds getting one more chance with the baskets. Whoever reached the end without getting chopped would earn the $50,000 prize. In this last battle, all four chefs — Meny, Deborah, Andre and Adam — brought their best, which made the judges’ decision come down to the details. Literally one olive out of place sent home a front-runner in the appetizer round. A mishandling of meat sent home another in the entree round. And dessert came down to who had the better balance of flavors. In the end one chef’s three courses set him apart from his competitors and earned him the prestigious title of Chopped Grand Champion. Find out who won the tournament.
Read the interview with the winner
by T.K. Brady in Food Network Magazine, Polls, April 26th, 2016
What’s not to love about cereal? It’s crunchy, almost always at least a little sweet, and best of all, ready in 30 seconds flat! But if you’re ready to break out of the same cereal rut we fall into at our house, here are five family-friendly breakfasts full of simple, fresh ingredients. Every idea is easy enough to pull off on the busiest of mornings, which is to say, pretty much all of them.
by Kristina Bornholtz in Community, Food Network Chef, Shows, April 26th, 2016
The milk aisle has more options than ever: dairy milk, coconut milk and every other kind of milk you can imagine. Food Network Magazine wants to know how many milks — and which ones — you have at home. Answer below.
by Maria Russo in Shows, April 25th, 2016
Today’s the day! Chopped Junior returns tonight (8|7c) with brand-new young competitors, sharp knives at the ready, prepared to take on the craziest baskets yet. And to celebrate, host Ted Allen is taking over Food Network’s Snapchat Discover.
by Maria Russo in Recipes, April 25th, 2016
In just a few short years of Cutthroat Kitchen episodes, host Alton Brown has traveled to camp, celebrated the big game in roaring fashion and hosted a holiday feast worthy of Santa Claus himself — all things we do in our day-to-day lives in the new millennium. Now, for the first time ever, Alton is hitting the rewind button and going back to the 1900s in evilicious style in the upcoming Time Warp Tournament, premiering Wednesday, June 1 at 9|8c.
by Maria Russo in Shows, April 24th, 2016
It’s no secret that vegetarians love tofu — after all, it gives a boost of protein to meals that would otherwise be lacking — but, believe it or not, even the meat eaters among us can and should enjoy the benefits of tofu. Yes, it’s chock-full of protein, meaning that it will keep you full. But beyond the functionality of it and into flavor, it’s a culinary blank canvas, which means that you can pair it with seemingly countless ingredients to complete your meal. When you’re shopping for tofu, keep an eye out for the different kinds of available. While silken tofu can be blended into smoothies, the firm and extra-firm kinds can star in soup, or be treated like hunks of meat, as they do in the recipe from Food Network Magazine pictured above.
by Lauren Piro in Recipes, April 24th, 2016
Though he’s always game to try his hand at the sabotages of the day, Cutthroat Kitchen judge Jet Tila managed to dodge a few downright evilicious sabotages during tonight’s all-new After-Show — at least in the beginning. Instead of having to cook front-to-back with host Alton Brown or to dig through a vat of grease for cooking tools, he enjoyed a game of Greek-salad pong — aka a healthified version of the beer game you know and love — wherein he and Alton attempted to secure salad ingredients across the table. But once he managed to score the essentials needed for a salad, Alton unveiled something that he deemed “a horribly simple but wonderful sabotage,” and it all but prevented Jet from making that very salad.
If you told the childhood version of yourself that one day you’d flip for a cake filled with a vegetable, you surely would have laughed. But this tried-and-true dessert is endlessly craveable no matter how you make it. And yes, there are many ways: