Food Network Kitchens: What’s cooking behind the scenes
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What’s cooking behind the scenes

Jan 5

This just made my 2009

Via the inestimable Cake Wrecks comes word of the following poster, available for purchase (also as a T-shirt, beer stein, or tote bag) at One Horse Shy:

Look familiar?

Rupa Bhattacharya, Culinary Writer

Dec 31

Happy New Year!



From us to you.

Dec 30

Apparently it’s Youtube week

Via my friend Matthew’s blog:

Rupa Bhattacharya, Culinary Writer

Dec 29

If you’re still doing your holiday baking

Allow John Legend to explain to you which spice is most crucial:



Rupa Bhattacharya, Culinary Writer

Dec 17

Apparently, There is No Recession

Photo courtesy NYT

Yes, that is a platinum-coated pie pan. No, you can’t bake in it.

(via the NYT)

Rupa Bhattacharya, Culinary Writer

Dec 16

Sr. Bacalhau Demands Your Allegiance

Dec 15

You Can See Your Reflection in the Luminescent Chocolate Bust

Continuing on the food pareidolia theme, except this time it’s totally justified: for the cover of her new album, singer/model/legend Grace Jones commissioned 16 life-size versions of herself to be sculpted out of chocolate. I’m not going to lie; the eyes on the one she’s holding are sort of terrifying to me.

If you were to sculpt yourself out of any medium, what would it be? Me, I’d have to go with liverwurst.

Rupa Bhattacharya, Culinary Writer

Dec 11

Simulacra, Simulation, and Sevruga

My pal Nico just sent me a thoroughly-non-work-safe picture of the first course he was served at Le Bernardin last night. It was salmon tartare topped with caviar, plated in such a way that I totally can’t post it. Regardless, it led me to wonder about the phenomenon of food pareidolia — which is to say, food that looks like not-food.

For example, there’s something very charming about this eggplant’s day out, the whole bento box phenomenon is worth a post of its own, and we’re fond here of the art of Saxton Freymann.

But to what extent does cuteness/anthropomorphicness factor into deliciousness? Is this like Easter bunnies, where the post-beheading guilt detracts from the experience? Or are these like those sugar-coated Easter marshmallows, which would be totally inedible if they weren’t cute? Also, why is this only discussable in Easter terms?

Rupa Bhattacharya, Culinary Writer

Dec 11

Hot Fresh Cookies

Once a year, our Ad Sales team throws a huge cocktail party to thank their top clients.  A regular holiday party just won’t do for us, so we combine a cocktail party with a full-on holiday cookie decorating experience, where guests can decorate gingerbread or sugar cookie men and women in all kinds of colors.  In addition to the food and cookies, they always want cocktails; this year’s signature cocktail was the “Sidewalk Santa,” a truly intoxicating blend of top-shelf bourbon, Lillet, cherry liqueur, and a few other secrets.

In the end, 400 cookies were decorated, some in ways that we never could have imagined, as reported by several of our staff who were a little surprised by what was left behind on the tables at the very end of the night. Apparently several tables had abandoned cookies that were decorated — well, let’s just say scandalously!

But I still can’t figure out why no one wanted to take them home.

Kudos to the entire Cookie Party Team and all of the guests who participated in making it a fun and fresh evening for everyone, especially the cookies!

Rob Bleifer & Claudia Sidoti

Dec 10

Purple Panisse Eater

I know more than one person with this problem.

Rupa Bhattacharya, Culinary Writer

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On Sr. Bacalhau Demands Your Allegiance, TrevorC said:

Full article: http://www.nytimes.com/2008/12/16/world/europe/16cod.html?_r=1&pagewanted=1&em

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