Here's What Our Editors Are Watching on the Brand-New Food Network Kitchen App

Now we're cooking!

November 20, 2019
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Whether you’re a seasoned chef or just starting out on your culinary journey, help in the kitchen is always a great thing — especially if that help comes from Bobby Flay, Giada De Laurentiis and other beloved Food Network talent and other chefs. That’s the magic behind the first-of-its-kind Food Network Kitchen app.

Filled with hundreds of fun and immersive on-demand cooking classes and featuring a rotating list of 25+ live classes every week, there really is something for everyone — just ask our Food Network editors! This week, we asked them to share what classes they’re loving and what they’ve learned from watching them. Read on to find out more and to get cooking with us right now!

Scallops are one of life’s super easy little luxuries for me. Whenever they’re on sale, I pick them up and sear them, paired with risotto and whatever veg I have on hand. The whole thing takes about 20 minutes and the act of stirring risotto with one hand and a glass of wine in the other is better than any meditation app. But I had fallen into bad habits and was producing rubbery scallops with (gasp!) no sear. I watched Amanda’s tutorial and immediately knew where I was going wrong — among other things my pan was not hot enough. Now that I’ve got the technique, I’m back in my very zen scallop place.

Julie Hines, Managing Editor

This carbonara was insanely easy and quick to throw together and uses very few ingredients. The best part, though? It tastes like it is full-on restaurant quality (sooo creamy, comfy and delicious!) It’s a perfect weeknight meal, but I also can’t wait to have friends over for a dinner party and make it for them as well! Gabriela nailed it.

– Megan Bailey, Social Media Coordinator

Back in the days of B.C. (Before Children) I always made monkey bread for Christmas morning: I sifted the flour, let the dough rise, melted the butter and rolled the balls in cinnamon sugar. Needless to say, Christmas looks a whole lot different for us now than it did eight years ago. So when I saw Katie Lee’s Pumpkin Monkey Bread with Orange Pumpkin Glaze class, I was sold. Monkey bread with a fall flavor spin that the kids could help make? Oh, yes — and we won’t even have to wait for the dough to rise! Christmas morning can keep its chaos. Thanks to Katie, monkey bread can be our new Thanksgiving tradition.

Meghan Cole, Associate Editor

Dan Langan Baking Courses, mirror glaze

Photo by: Caitlin Ochs

Caitlin Ochs

My favorite class so far has been Dan Langan’s Mirror Glaze class (I’ve taken a few classes from his Cake Decorating Basics course and have loved all so far) because he breaks down a cake decorating style that I’ve been familiar with for a while but was always a little intimidated by. I figured I’d try it when I had several hours free on a weekend and could take the time it needed, or have extra time in case I messed up and had to start over. But Dan broke it all down and it’s actually much easier than I thought it would be, plus the 20-minute class was really fun. I’ve used two of his mirror glaze techniques already and I’m not stopping anytime soon!

– Michelle Buffardi, VP Digital Programming

I’ve always been a dinner-for-breakfast kind of gal, but for most of my life, that’s translated to cold, cobbled-together leftovers from the previous night, straight from the Tupperware. Anne Burrell rocked my world with her game-changing Carbonara Frittata. She takes leftover spaghetti, folds it into eggs and creates a simple 15-minute frittata that’s a pasta dinner, but wholesomely tucked into a nourishing egg breakfast with crisp pancetta and a chive topping. It’s profoundly simple, but sublimely flavorful. It’s a dinner party, but hosted by eggs. And it can be tweaked to use things you nearly always have on hand, so you can pull it together before the coffee is even ready. I now view it as my duty to cook too much pasta at dinner. See ya on the flip side, spaghetti.

– Erin Hartigan, Senior Managing Editor

If you know me well, you know I am low-key obsessed with pasta. All kinds really, but especially spaghetti carbonara. When I was in Rome a few years ago, I made a point to try as many bowls of carbonara as possible, because I wanted to experience chefs’ various ways of making this storied dish in its hometown. (It was a glorious 10 days, let me tell you.) So when I saw that Anne Burrell, who shares my love of Roman cuisine, would be making Spaghetti alla Carbonara live on the Food Network Kitchen app, I knew I had to tune in. Studded with crispy pancetta and tossed with a cheesy egg sauce, her recipe is rich and creamy, and a classic take on the (many) carbonaras I ate in Rome. If you’re new to non-red-sauce-Italian, start with this class from Anne for a stellar introduction to carbonara. Not only does she break down each step seamlessly, but the recipe is so straightforward that you probably have all the ingredients on hand — which is great, because you won’t want to wait to make this!

– Maria Russo, Senior Editor

I come back to this class again and again just to watch Alex break down a whole chicken. Something that used to feel crazy-hard now seems totally doable. Alex explains the whole process in detail, so I feel supported every step of the way from the very first cut. Plus, the up-close-and-personal video on the action really makes all the difference.

– T.K. Brady, Senior Editor

Martha Stewart’s Favorite Pie Crust class is my favorite class so far. I worked at Martha’s company for a long time and her pies are legendary. Having a step-by-step for perfection right before Thanksgiving and Christmas baking is a fab refresher — her buttery crust is flaky and crisp and just so good. She’s also such a remarkable teacher, with tips like “mix it cold and bake it hot,” so I remember that baking is a science as I cook, and paying attention to details is worth the effort and extra-delicious results.

Debra Puchalla, SVP, Digital Programming & Video, Food

I love watching Michael Symon’s live classes! He shares the best stories of learning how to cook from his family — like in his Spanakopita class — plus, his laugh is absolutely contagious! It feels like I’m just hanging out with him in the kitchen learning from all his experience and it’s such a joy.

– Gabriela Rodiles, Social Media Manager

I loved Catherine McCord’s Vanilla Kale Spirulina Smoothie class! Sure a smoothie seems simple enough, but if I’m honest, an ingredient like spirulina just feels too intimidating for a clueless millennial to find and buy — let alone use! After Catherine’s class, the superfood felt so much more accessible. I won’t need to drop $15 on a green wellness smoothie at the overpriced shop down the block the next time I’m looking to feel good.

– Maggie Wong, Associate Editor, Snapchat

In this Food Network Kitchen class, Scott Conant teaches you how to make a simple bowl of pasta with store bought dry rigatoni, Italian sausage, baby spinach and creamy goat cheese. This class is a part of a Weeknight Pasta course, where he shows you how easy it is to make a flavorful dish with limited time, ingredients and equipment. I find classes like these to be super helpful because it’s food that many people want to make for their families on a weekly basis. Not to mention, Scott is incredibly talented at teaching cooking techniques that can be applied to other recipes and classes as well.

– Amanda Neal, Recipe Developer

Have you ever had a craving for a chocolate chip cookie just come over you from out of nowhere? Me too…like all the time! Usually I try to suffer through it and hope against all hope that the craving magically goes away — it very rarely ever does. But all that changed when I watched Dana Beninati’s Chocolate Chocolate Chip Skillet Cookie class on the all-new Food Network Kitchen app. Not only is Dana an amazing teacher — when she says something is doable, I totally believe her — but the cookie recipe takes everything I know and love about classic chocolate chip cookies and supersizes it. Plus, you don’t need to worry about softening your butter beforehand or tediously scooping out twelve individual rounds of cookie dough one by one. It’s truly is a lifesaver — seriously the hardest thing about the entire class was having the willpower not to dig straight into the cookie after it came off my stovetop.

– Michelle Baricevic, Online Editorial Coordinator, Food Network Magazine

Ina Garten's Lemon Cappellini, as seen on Food Network's Barefoot Contessa.

Photo by: Matt Ball

Matt Ball

My two-hour commute typically means that by the time I get home from work, I’m not in the mood to cook anything more elaborate than scrambled eggs or a grilled cheese sandwich. That’s why Ina’s Lemon Capellini class was such a game-changer for my weeknight menu. I love that I can follow along with her to create a flavorful homemade pasta dish in just seven minutes — and I only need three ingredients to do it! If I really want some extra veggies or protein, I like to add in frozen peas and sautéed shrimp, both of which can be cooked in just a few minutes. As Ina says, “How easy is that?”

– Leah Scalzadonna, Associate Editor

Carla Hall's Food Network Kitchen's Carla's Classic Pie Dough as seen on Food Network

Photo by: Felicia Perretti

Felicia Perretti

Before I watched Carla Hall’s Classic Pie Dough class on the Food Network Kitchen app, I thought I had the art of crafting a perfect pie crust down. Just minutes into the video, I realized just how much I still had to learn. She took one of my favorite things to bake and made it that much easier with just a few expert tips on how to make the perfect crust every time. When I do my holiday baking this year, I’ll go back to her tips on how to keep my butter cold and make sure the crust perfectly fits in the pan. It’s going to make baking this year my favorite part of the holidays (even more than it was before!).

– Rachel Trujillo, Associate Content Editor

Ina Garten's Skillet Roasted Lemon Chicken, as seen on Food Network's Barefoot Contessa.

Photo by: Matt Ball

Matt Ball

When you think about building “layers of flavor” it can be a little intimidating — but not when Ina’s showing you how. My go-to for all things effortlessly impressive (and so darn delicious!), Ina makes really flavorful food, really easy. That’s why I love her Skillet Roasted Lemon Chicken class. She teaches you to how to start the base of your flavor (by brushing a quick, homemade herb oil all over the chicken), how to create a savory pan sauce as the chicken cooks (by roasting the bird on top of fragrant onions, garlic and white wine) and how to finish the dish with an element that will add brightness and lift (in this case, lemon juice and fresh herbs). That’s three layers of flavor that anyone can recreate at home!

– Kristie Collado, Manager, Digital Programming

Rick Martinez Mexican 101, flour tortillas

Photo by: Caitlin Ochs

Caitlin Ochs

One of my favorite classes is Rick Martinez’s truly fascinating class on how to make flour tortillas. This man knows his stuff when it comes to Mexican cuisine, and he’s got some very strong (and founded!) opinions on tortillas in particular. But that doesn’t mean making your own tortillas at home is too advanced — he walks you through the process with lots of great direction. The fluffiest, freshest tortillas are your reward.

– Lauren Piro, Editorial Director

I’ve followed Erin McDowell on Instagram for years now because she brings beautiful, sweet treats to my feed. I was lucky enough to work on her classes and can vouch that everything she made was spectacular, but what blew me away the most was her take on an apple pie. I want to be more eloquent but I think the clearest way to put this is as follows: the Cider-Caramel Apple Pie is absolutely insane. I did not think it was possible to elevate something so well without steering too far from the classic, but Erin teaches us how to do just that. As if that weren’t enough, she gives us her secret to getting the tall, dome pie top that is so hard to achieve. She’s the real deal; you can’t go wrong with any of her classes.

– Larisa Alvarez, Managing Culinary Producer

James Briscione Holidays 101, mashed potato process images

Photo by: Caitlin Ochs

Caitlin Ochs

James’ mashed potatoes are beyond creamy, and easy to make for Thanksgiving or any meal. We even mixed in horseradish for extra flavor. They’ll be a very welcome addition to our regular rotation.

– Sara Kaplan, Senior Director of Production Management & Content Operations

You can make all these delicious recipes by checking out the all-new Food Network Kitchen app. You’ll be able to drop in for classes from your favorite stars and learn more must-know tips and must-make recipes.

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