by Lauren Miyashiro in Drinks, Food Network Magazine, March 21st, 2015
by Amy Reiter in Drinks, News, February 28th, 2015
Lesson learned by Food Network Magazine editors while working on the April issue: Leave latte art to the professionals. Those pretty heart and rosetta foam patterns you splurge for at the coffee shop are no easy feat. They require hours of practice and a very precise foam consistency. However, if you can master the perfect pour, it’s a great party trick to show off at your next brunch. So if you’re feeling ambitious and have a home espresso machine and milk frother, it’s worth a try. Don’t worry if you fail, though. In Maile Carpenter’s editor’s letter, the editor-in-chief admits that her attempt ended up looking like a “beach ball with arms.” At the very least, you’ll gain a deeper appreciation for your local baristas and feel better about dishing out close to $5 for a cup of fancy espresso.
Read on to learn which tools you need, how to froth like a pro and the technique for the perfect pour.
by Maria Russo in News, October 16th, 2014
Mmmm … the aroma of coffee. Even some people who don’t drink it enjoy coffee’s heady scent. And those of us who are coffee drinkers may respond to the smell of a freshly brewed pot with a love that can be embarrassing in its fervor.
Why do we adore it so? Past research has indicated that just the smell of coffee sends a wake-up call to the brain and reduces the stress of sleep deprivation, and now there’s an infographic that parses the chemistry of coffee’s aromatic appeal.
“There are a number of different ways in which coffee’s aroma compounds are created,” Compound Interest, the chemistry blog that created the infographic, explains. It adds that the Maillard reaction, a chemical reaction between amino acids and sugars that makes browned foods like seared steak so delicious, “is a big contributor here, the reaction between proteins and sugars in the coffee beans producing a range of products.” What’s more, the site notes, “degradation and decomposition of other compounds in the coffee beans can also produce aroma compounds.” Brewing also plays a role.
by Lauren Miyashiro in Events, Food Network Magazine, September 29th, 2014
Although 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.
by Amy Reiter in News, June 13th, 2014
If coffee a morning must for you, it’s time to shake up your everyday routine. Indulge in a fancy coffee drink — homemade pumpkin spice latte, anyone? Or perhaps your coffeemaker has seen better days. Find out which machines Food Network stars love and cross one off your wish list. If you’re only into the java flavor, not the beverage, bake something delicious that features coffee as an ingredient. This mocha quick bread calls for instant espresso powder in both the batter and the glaze. Finally, take the coffee quiz from the most recent issue of Food Network Magazine. It’s a fun way to start the day while sipping your morning joe. Plus, you just might learn a thing or two about how to make better coffee.
Take the Coffee Quiz
by Amy Reiter in News, May 7th, 2014
As the weather heats up and spring sweaters get swapped for sleeveless summer tops, many java lovers trade their piping cups of joe for iced coffee. The clinking cubes bring a coolness and comfort to our daily caffeine fix on sizzling days, the straw a sense of beachy fun and festivity.
This year the excitement about cold caffeinated beverages is more than simply seasonal: Iced coffee (not to mention its fancier cousin, iced latte) is suddenly hot — enjoying an undeniable moment in the sun.
“This is a good era for iced coffee,” Oliver Strand asserts in a New York Times article about the “exquisite,” “carefully formulated and fastidiously made” iced lattes on offer at high-end Los Angeles coffee bars Go Get Em Tiger and G & B Coffee. (The bars’ iced almond-macadamia milk latte, Oliver contends, is “one of the best iced coffees in the United States and almost certainly the best latte.”)
by J.M. Hirsch in How-to, February 16th, 2012
A recent poll conducted by Marketplace found that most people don’t tip and that those who do tip tend to give $1, though some just drop the change they’re handed right into the tip jar.
But should you tip your barista? And if so, how much? Those deeper questions seem to be open to ongoing debate. A recently released Starbucks app that allows customers to tip with their orders — .50 cents, $1 or $2 — would seem to imply that some tip is expected.
Some people argue you should always tip. Many etiquette experts insist that tipping baristas, who in many states make at least minimum wage, unlike, say, bartenders, who are paid a “server’s wage” on the understanding that they will make up for it in tips, is not required. But they also point out that it’s a nice thing to do, especially when someone carefully traces a picture in your cappuccino foam and hands it to you with a smile, gracefully fulfills your complicated order, or adds a little extra whipped or other frothy accessory to make your day a little brighter.
by Victoria Phillips in Community, August 26th, 2011
Most of us have to be suffering from a pretty mind-blowing caffeine-withdrawal migraine before we’ll reach for instant coffee.
Which doesn’t mean you shouldn’t buy some. Because while instant coffee makes a generally lousy cup of java, it can do astounding things for your cooking.
And that is why it is such an overlooked and underappreciated ingredient.
First, an instant-coffee primer.
Coffee hounds have been tinkering with versions of instant coffee since at least the late 1700s, but it wasn’t until just before World War II that it became widely available.
Those early varieties were made by spraying brewed coffee into heated towers and drying it into granules. By 1964, a freeze-drying method had been perfected, which boasted superior aroma and body.
Get the recipe for Bourbon Java Steak Tips »
by Secretary Confidential in View All Posts, November 13th, 2008
We asked, you answered. Food Network recently posed the question: “Iced coffee or hot coffee?” to Facebook fans and the response was overwhelming. More than 3,000 fans cast votes in Battle Coffee. It was a close one, but a majority preferred a piping-hot cup of joe.
Instead of making a morning coffee run, try Alton’s tips at home for a perfect True Brew every time. Once you’ve got that down, add some heavy cream, brown sugar and Irish whiskey for an Original Irish Coffee treat. Or try Giada’s version of Spiked Coffee with Kahlua and dark creme de cacoa.
To spruce up your java with fall flavors, make Paula’s Caramel Cinnamon Latte. Stir with a cinnamon stick for extra seasoning. Top Ree’s Dulce de Leche Coffee with grated chocolate and whipped cream for an after-dinner drink so decadent you’ll think it’s dessert.
(Today, we have a guest FN staff contributor to The FN Dish)
By Secretary Confidential:
I’m stepping away from my desk. Where to? The vending machines! This isn’t a casual snack, but an FN Vending Machine break. Depending on season, scents of chicken pot pie may fill our office.
Shall I select Paula’s amazing Frozen Chocolate Mousse Pie (i heart chocolate) or maybe her yummy Piggy Pudding? (Paula, I love ya but “piggy”? Not a great mental image while I’m digging in.) Ellie’s Spiced Chicken & Grape Skewers or Giada’s Spicy Bean Soup are healthy… Who am I kidding? I want the mousse.
Ok, clearly I’m a little FN delusional. Too much toner, too many stamps, WAY too much coffee! The vending machine doesn’t have Ina’s Chicken Pot Pie, though I’ve requested it as a replacement for Twizzlers. It’s your average, run-of-the-mill vendor. Candies, crackers…you get the idea. Each item only costs a quarter, but nothing fancy here.
I could sneak into the FN kitchens, hope the stars are aligned and find myself munching on a little sumthin’-sumthin’ that was tested for a show, challenge or cookbook. It’s all good there. Wait, is that Anne Burrell heading for a shoot in the kitchen? Definitely time for my snack break!