by Nikhita Mahtani in Shows, July 18th, 2014
by Amy Reiter in News, July 17th, 2014
This weekend on Food Network, there are celebrations aplenty as your favorite stars share their tried-and-tested party recipes.
On Saturday, join Ree Drummond as she plans a huge engagement party for a friend featuring mouthwatering recipes on The Pioneer Woman. Next, the hosts of The Kitchen are creating fresh recipes with in-season summer produce. Later that night, check out a new episode of Iron Chef America in which Iron Chefs Bobby Flay and Masaharu Morimoto are paired with actor Anthony Anderson and food writer Simon Majumdar for the ultimate bar food battle.
On Sunday, Ina Garten returns with an all-new cocktail-themed episode of Barefoot Contessa, and Bobby is going global with a fresh new take on tacos on Barbecue Addiction: Bobby’s Basics. Next, get ready for battles galore as the competition heats up on new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Allison Milam in How-to, July 17th, 2014
To refrigerate or not to refrigerate — that is the question about eggs that several media outlets have been scrambling to answer in recent days.
The recent ovo-interest appears to have been whisked up by a Business Insider article in which writer Dina Spector wondered why we refrigerate eggs here in the United States while people in Europe and the U.K. are weirdly chill about chilling eggs, generally leaving them on the counter with the non-perishable foods. “Why doesn’t anyone in the U.K. freak out over eggs sitting in room temperatures for days on end?” she demanded to know.
It turns out that the different approaches to refrigeration here and abroad stem from differences in the way eggs are treated to prevent salmonella poisoning during farming and processing.
by Allison Milam in Recipes, July 17th, 2014
Remember the days when your ice cream cake yearnings could be realized with only a trip to the freezer section? Yeah, those days are long gone. It turns out that you don’t need to coax a store-bought ice cream cake from a cardboard box for all of the “Whoa, is that an ice cream cake?!” pandemonium to ensue. With just a few store-bought ingredients (or homemade ingredients, if you’re feeling particularly ambitious), you can make a showstopping centerpiece for your next birthday party or special occasion, stacked with ice-cold layers of cake, ice cream and all kinds of goodies. Here’s how:
by Nikhita Mahtani in Contests, July 17th, 2014
If you cast chicken recipes to the side as boring weeknight standbys, perhaps you haven’t kicked on the grill yet this summer. When this go-to white (or dark) meat hits the grates and lets out a searing sizzle, the meat that always has your back becomes tender, juicy and full of charred flavor. This week, run down the line of Food Network’s finest grilled chicken recipes, each coming with a twist that goes beyond a slathering of barbecue sauce.
The grill master himself is bound to have a few solid grilled chicken recipes up his sleeve. Bobby Flay’s Grilled Honey-Glazed Chicken with Green Pea and Mint Sauce whisks together balsamic vinegar and honey to brighten bone-in chicken breasts. If the darker meat is more your style, Bobby marinates chicken thighs in loads of citrus and chili powder before piercing with skewers for Grilled Yucatan Chicken Skewers.
by Nikhita Mahtani in Recipes, Shows, July 16th, 2014
On Guy’s Grocery Games, Guy Fieri loves to test the chefs by making them go through a number of obstacles, like suddenly having their main ingredients go missing from the market’s shelves or having them stick to a meager budget. In the No Carts Allowed game, Guy makes sure the chefs can’t use their grocery carts. Instead they must resort to using just their arms and hands, their aprons, or, if he’s feeling generous, a tote bag to carry all the ingredients they gather. With the Grocery Games logo embossed on durable cotton twill, this bag makes grocery shopping a breeze thanks to its long 11-inch handles, thick material and roomy interior.
You can buy your own tote bag here, or you can enter to win one for free from FN Dish. We’re giving 10 lucky, randomly selected readers each a Guy’s Grocery Games tote bag, and all you have to do to enter to win is leave a comment below telling us what your favorite game on the show is and why. For run-downs of the games, see here for Season 1 and here for Season 2.
by Amy Reiter in News, July 16th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient black cod. Instead of marinating this flaky fish in something a bit more traditional, like miso and honey, the chefs decided to go a more unconventional route by combining grape jelly, soy sauce and balsamic vinegar for a sweet, savory and fruity flavor that soaks into the fish’s buttery flesh in this Grape Jelly-Glazed Black Cod recipe. The best part about the mixture is its versatility: It does triple duty as a marinade and, once boiled down, as a glaze to brush on during broiling and to serve as a sauce tableside.
by Cameron Curtis in Drinks, Recipes, July 16th, 2014
It’s a movie cliche: The protagonist, depressed after being dumped by the boy she digs, berated by her boss and blown off by her best friend, sits in the gloomy kitchen half-light, taking a spoon directly to a pint of ice cream or scarfing down a sad-looking cupcake. She’s using sweet treats and highly refined carbs to scuttle the blues and boost her mood — possibly while wearing unflattering pajamas, watching bad TV, and trying to ignore concerned and/or skeptical looks from her cat.
The scene has become a Hollywood trope, in part, because we recognize in it our own impulse to turn to comfort foods to boost our spirits — along with our blood sugar — when life gets us down or stresses us out. But, NPR reports, the relationship between food and mood is likely more complex than that.
by Sarah De Heer in Food Network Chef, Shows, July 16th, 2014
While you’re staying hydrated this summer with copious amounts of water to get you through sweltering days, try branching out at lunch or dinner with a beer or glass of wine. These pairings work particularly well with your favorite summer recipes for burgers, ribs and even dessert.
by Joseph Erdos in Shows, July 15th, 2014
Have you ever wondered what it would be like to be Alton Brown for a day? It’s not easy. I mean, sure, there are numerous perks and fun moments. But to tape a TV show, in this case Cutthroat Kitchen
, takes a lot of work. FN Dish had the opportunity to shadow the host of this evilicious show and capture the ins and outs of a full day of taping (one day equals one episode). He opened up the door to his trailer, and showed us where he gets his coffee and how he enters each show and interacts with the culinary production team. Have you ever asked yourself whether the money in that briefcase is real? Alton dishes on that too.
Click play on the video above and follow Alton as he goes from his trailer to the set of Cutthroat Kitchen.
Four young chefs-in-training entered the competition on tonight’s first episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen chef winner from Part 1.
Read the interview with the winner