Behold the apple fritter: deep-fried dough laced with cinnamon-sugar and fresh apples. These fritters might not be the most photogenic of desserts but they draw loyal customers to the bakeries and donut shops that make them best, teaching us all not judge a dessert by its cracks and crevices. (The more nooks and crannies there are, the more it can soak up the glaze.)
Food Network Magazine wants to know which fritter you think is the most cosmetically challenged (aka ugly). Vote in our ugly beauty contest, then look for the winner in an upcoming issue of the magazine. Images of each of the contestants are below.
With its shiny teal-blue cover and towering cone of homemade mint chip gelato dripping with hot fudge, Food Network Magazine’s Hollywood Edition is easy to spot and hard to resist. The pages are filled with must-try dishes for this season’s upcoming cookouts as well as movie stars’ favorite burgers (along with the not-so-secret recipes), how to host the ultimate movie night at home and crazy popcorn flavors from around the country. We asked staffers which recipes and stories they love most. Find their picks below, but be prepared — you’ll quickly develop a serious craving for an ice cream sandwich.
Ever wonder how Food Network chefs stay so fit? Their days are filled with cooking and taste testing, so you’d think a healthy and balanced lifestyle would be difficult to maintain. But stars like Marc Murphy, Melissa d’Arabian and Marcela Valladolid make it seem easy. From CrossFit to yoga, Food Network Magazine got the low-down on chefs’ favorite workout routines. Scroll through the gallery below to learn their fitness secrets and get inspiration for this grilling (and swimsuit) season.
It seems like we’re just finally saying goodbye to winter vegetables (we’ll miss you, Brussels sprouts!) and loading our baskets with asparagus, artichokes and peas. Not too far off: cherries, berries, zucchini and, perhaps most important, corn.
Slathered with butter and sprinkled with salt, corn on the cob is the ultimate side dish for a backyard BBQ. Many people agree that the boiling method is best but may disagree about how long you need to boil corn. Vote in the poll below to help with Food Network Magazine’s research for an upcoming issue.
To help you decide which recipes to make first, editors and recipe developers weighed in with their favorites. Spoiler: You’ll want to host a pizza night soon. Staffers are very excited about the prebaked crust with customized toppings (pictured above). Find out below what else they’re loving.
Why is toast so trendy? The simple combination of mashed avocado on toast has become somewhat of a social media phenomenon (just search #avocadotoast on Instagram). And these days it’s not unheard of to pay upward of $4 for a slice. Is it worth the hype? The verdict of Food Network Kitchen staffers: Yes.
Each issue of Food Network Magazine includes a booklet of 50 themed recipes (March was all about meatballs). This month’s 50 Toasts one of the test kitchen staff’s favorite booklets — ever. “We really enjoyed developing and tasting both savory and sweet recipes. When brainstorming, we had over 100 ideas. Who knows — maybe [there will be] 50 Toasts 2.0? We certainly wouldn’t mind!” says recipe tester Vivian Chang.
Food Network Magazine is on a quest to find out how America eats ice cream. From your favorite type of sprinkle to the age-old debate of cup versus cone, we want to know your idea of the perfect scoop.
Vote in the polls below, then tell FN Dish about your favorite ice cream flavor — there are too many options to list! To see how your opinion matches up to those of other Food Network fans, look for the How America Eats Ice Cream feature in an upcoming issue of the magazine.
There’s something for everyone in the Big Breakfast edition of Food Network Magazine — even if you’re not a morning person. (Breakfast for dinner is a glorious thing.) Here, magazine staffers share their favorite April recipes. Included in the roundup: recommendations from a pancake enthusiast, a non-breakfast person and a skeptic of healthy baked goods. While their top picks vary, April’s lox dip was an office hit. So take that as a cue for what to make for your next at-home brunch. Grab the recipe below, and bookmark the following recipes in your magazine (or save them to your recipe box), starting with the cover pancakes (pictured above).
“Full disclosure: Pancakes are probably my favorite food. So I could not be more excited to try out the fluffy pancakes. Every time I make pancakes they look a little flat, but these ones look amazing (they are the ones on our cover!). I love that the pancake feature shows how to make any style you want, which will give me a great excuse to try out all four.”
— Erica Cohen, Market Editor
Pictured above is the tastiest bowl of fruity cereal you’ll ever have … kind of.
Don’t be fooled! The “bowl” is really a chocolate cake covered in vanilla frosting. The “milk”: ice cream. Make the breakfast-themed cake tonight and trick friends and family — in a totally sweet and delicious way.
Food Network Magazine’s collection of wacky and creative cakes is perfect for celebrating April Fools’ Day. There’s a cake that looks like a hamburger, one that resembles a giant chocolate candy bar and another that would deceive even the most-seasoned gardeners into believing it’s a pot of flowers. The showstopping confections may look intricate and difficult, but most are surprisingly easy to make. Each recipe provides step-by-step images to help guide you, and most call for cake mix and canned frosting. Browse through our gallery to choose which one will fool your friends best.
Call it egg in a basket, toad in a hole, egg in a frame or one-eyed jack; an egg fried in a hole of toast is nothing new, but it’s still amazing. You’ll be met with smiles round the table each time you serve the sunny-side up breakfast treat — bonus points if it’s a weekday. Whether it’s because the bread gets extra buttery in the skillet or because there’s almost always a debate over what to call it, the simple trick makes regular ol’ eggs and toast so much more fun. But why confine your runny yolk to sandwich bread? What’s stopping you from cracking an egg into the center of a fluffy, glazed doughnut?
Food Network Magazine’s dozen new ideas for eggs in holes are groundbreaking. You already know putting a fried egg on top of almost everything instantly amps up the craveability factor. The same theory applies to eggs’ nests: pizza, doughnuts, grilled cheese sandwiches, you name it. Pick your nest and put an egg in it.