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The Best Thing I Ever Ate

Episode | From: Food Network Specials

For years, they've shared their cooking secrets. Now eight popular Food Network personalities open up about what's on their plates when they're not the ones behind the stove. In this half-hour special, they'll reveal their favorite foods, tell us where they go to get them, and explain why each qualifies as THE BEST THING I EVER ATE.

Chefography: Ace of Cakes

Episode | From: Food Network Specials

Before Ace of Cakes became an overnight sensation on the Food Network, the patriarch Duff Goldman, and his eccentric supporting staff, embarked on a unique journey to the spotlight. Chef Duff's background is a story of childhood rebellion, art, music and culinary adventures — including a raucous stint at Burger King, a wild ride at a prestigious pastry school, and a job at one of the best restaurants in the world. His diverse experiences and determination led Duff to hire his friends and open one of the most creative, successful and entertaining bakeries in the nation: Charm City Cakes.

New Yorker's Favorites

Episode | From: Emeril Live

You know, some people come to NY for the skyscrapers,some come for the Broadway musicals. But me.... I come for the food. Hey, they don't call it the big apple for nothing! recipes include: Real Deal Chocolate Egg Cream, Three Citrus Gravlax, New York Strip w/ Garlic Mashed Potatoes, Cheesecake w/Strawberry Sauce

Small Dinner Party

Episode | From: How to Boil Water

Jack wants to have an intimate dinner party and asks Frederic for some recipes that won't keep her chained to the stove. Jack learns the recipes for Chili Rubbed Pork Tenderloin with Creamed Corn. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Broiler pan Aluminum foil Tongs Chef’s knife Cutting board Dry measuring cups Medium skillet with lid Liquid measuring cup Measuring spoons Instant-read thermometer Wooden spoon Carving knife Pepper mill Medium bowl Tips: Broiling: Broiling is a dry-heat cooking method where the food is placed directly under and very close to the radiant heat source above it. The food cooks more quickly since it is so close to the heat source. You can adjust the racks in your oven to position them 3 – 4 inches from the broiler. Watch foods carefully while broiling; the food is so close to the heat that it can easily start to burn. Dry rubs: A dry rub can be made from a combination of any of your favorite spices and dried herbs. Dry rubs act like marinades in that they flavor the food, but they don’t require any time to marinate since the rub sticks to the food. Therefore, they are a quick solution to enhancing the flavor of different meats. Selecting corn: Choose corn with bright green, snugly fitting husks, and golden silk. Stems should be green and moist, not woody. Kernels should look plump and milky, come all the way to the ear’s tip, and the rows should be tightly spaced. Avoid ears with blackened, opened and tattered husks, and those with black silks. Try to purchase corn that has just been picked. Corn is best cooked and served on the day it is bought, but if you must store it, keep it in the refrigerator with the husks on. The peak season for fresh corn is May through September. Recipe Rescues: The exterior of the pork is burned – Slice off the burnt areas, and then carve as usual. The pork is too dried out – Add a little broth or other cooking liquid to the pan with the pork, cover it with a lid or foil, and then let it steam to re-moisten the interior. Corn is unripe – You can still cook with it, but add a little sugar during cooking to make up for the lack of natural sugar. Creamed corn is not thick enough – Make a slurry out of cornstarch and cold water, and then add 1 – 2 tablespoons of it to the corn mixture. Stir to evenly incorporate the slurry, and continue cooking for several minutes to get rid of the starchy taste. Creamed corn is too salty – Add more cream, and more corn if you have it.

Crispy Breaded Chicken Cutlets

Episode | From: How to Boil Water

Jack asks Frederic to teach her some recipes for the crispiest, juiciest chicken cutlets ever. Recipes include: Italian Breaded Chicken Cutlets; Cajun Cornmeal Crusted Chicken Cutlets. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Baking sheet Serrated knife Chef’s knife Cutting board Food processor Pepper mill Rasp or box grater Measuring spoons Meat mallet Wax paper 3 shallow pans or bowls Large skillet Liquid measuring cup Tongs Rack over baking pan Dry measuring cups Tips: Standard breading procedure: An assembly-line procedure for items to be pan-fried or deep-fried that consists of dredging the item in flour, dipping it in beaten egg, and coating it with crumbs. It works because the flour helps the egg wash adhere, and the egg wash allows the breadcrumbs to stick. Shake off the excess flour before dredging in egg, and pack enough breadcrumbs on to fully and evenly coat the food, but shake off the excess before frying. Frying oils: Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil. Fats that are not good for frying (because they have low smoke points) include olive oil and butter. Pan-frying: Pan-frying is a cooking method in which items are cooked in deep fat in a skillet; generally involves more fat than sauteing, but less than deep-frying. The goal of pan-frying is to produce an exterior with a crisp, golden brown crust, which acts as a barrier to retain juices and flavors. Recipe Rescues: The breading is soggy – The temperature of the frying oil was not hot enough. Serve chicken over a salad or in a sandwich so that it is not as noticeable. The breadcrumbs got too dark – Make sure to use a low-sugar content bread for making breadcrumbs. The sugar will cause the breading to burn in the high heat of the frying oil. Your chicken is not cooked through – After slicing, return the chicken to the oven and continue cooking until the inside is no longer the least bit pink in color, and juices run clear. The coating is too spicy – Serve chicken with mayonnaise, a yogurt sauce, or lemon wedges.

Easy and Stylish Party Dips

Episode | From: How to Boil Water

Jack asks Frederic for some finger food assistance with some pointers for perfect party dips. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Blender Chef’s knife Cutting board Dry measuring cups Rubber spatula Measuring spoons Large pot Large bowl Vegetable peeler Spider or slotted spoon Pairing knife Sieve or colander Coffee filter Zester or rasp Pepper mill Tips: Blanching and Shocking: Blanch vegetables for only 10 – 20 seconds in heavily salted water. For a crudite, the vegetables should still be crisp, not soft and mushy. Shocking in ice water helps stop the cooking process and helps set the bright color of vegetables. Salting the water also helps set the color, and it draws out flavor. If you only have 1 pot to use for blanching, then blanch the mildest vegetables first, and proceed to the strongest flavored ones. Fresh basil: It is imperative to use fresh basil (as opposed to dried) to make the Basil Aioli, as it adds flavor, color, and texture. Basil is highly perishable; look for unblemished leaves with no dark spots. Do not wash or cut basil until immediately before using. Store basil in your refrigerator, wrapped in damp but well-wrung paper towels covered with plastic wrap or in a plastic bag. Draining yogurt: Place plain or low-fat yogurt in a coffee filter set in a sieve set over a bowl, and let sit for 1 – 2 hours until thickened. This restores some creaminess and lends more body to watery yogurt without adding fat. Recipe Rescues: The dip is too thin – Add more mayonnaise to the Basil Aioli. Add more drained yogurt plus a few more red peppers and sun-dried tomatoes to the Roasted Red Pepper and Sun-dried Tomato Dip. Blend again. The dip is too thick – Add 1 tablespoon water and blend again. Add more water if necessary. Vegetables are over-blanched – Try to prevent overcooking by immediately plunging blanched vegetables into an ice water bath to stop the cooking. It is better to undercook vegetables for a crudite, and then blanch them again briefly. If your vegetables are wilted or dried out – Follow instructions for properly storing different types of vegetables. Do not wash vegetable

Robin to the Rescue: Banning Burgers from the Car

Episode | From: Quick Fix Meals with Robin Miller

In this half-hour, host Robin Miller (nutritionist, author and host of Quick Fix Meals) meets with two families. First is Madeline, a single mother of two who is also a full-time student and has no time to cook properly for her kids, one of which is a very picky eater and was recently diagnosed with asthma. She is concerned that she is hurting them by what she cooks. Robin helps her fill the pantry with her "10 must-have" staples, and cooks a delicious chicken tender that introduces healthy alternatives and is a dish even the pickiest eater will love. She then meets with Mike, a father of two who has poor eating and snacking habits, has gained 40 pounds and is concerned that he’s being a poor role model for his kids. They go to the store to show Mike new food choices, and they create new snacking and sauce options to inspire Mike to lose weight and change his habits.

Comfort Food

Episode | From: How to Boil Water

With help from Frederic, Jack learns how to make the ultimate comfort food, Pot Roast with Roasted Vegetables. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Pepper mill Large Dutch oven with lid Measuring spoons Tongs Cutting board Chef’s knife Can opener Dry measuring cups Liquid measuring cup Sheet pan Aluminum foil Ladle Vegetable peeler Instant-read thermometer Wooden spoon Carving knife Tips: Cuts of meat for a pot roast: Pot-roasting is all about taking large cuts of cheap, tough meat and turning them tender, flavorful and succulent. A moist, tender pot roast starts with choosing the proper cut of beef. You are looking for something that is well-marbled with fat and connective tissue. Cuts from the shoulder are ideally suited for the job. Ideal cuts of meat for a pot roast include: beef chuck roast, 7-bone blade roast, beef bottom round rump roast, and beef chuck top blade boneless roast Boneless (also known as top chuck roast). Searing: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust. Searing adds flavor to meat and seals in the juices. Tenting and resting meat: Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with red wine: Do not cook with any wine that you would not drink. Choose a dry red wine, with some body and depth. Zinfandels yield smooth, full-bodied sauces. Cote du Rhones and Cabernet Sauvignons are also good choices for pot-roasting. Recipe Rescues: If the roast sticks to the pan when searing - Use tongs to carefully lift meat and turn it. Next time, use a little more oil, and make sure heat is at least medium-high.If the sauce is not thick enough - Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, add it to the sauce, and bring it to a boil.If your vegetables are mushy - They are overcooked. Mash or puree them and serve. Next time, make sure oven temperature is high (450 degrees F), and roast until just caramelized and tender.

Ultimate Recipe Showdown: Cakes

Episode | From: Ultimate Recipe Showdown

Food Network searched for the Ultimate Cake recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Chocolate Cake, Cupcakes and Birthday Cakes. A panel of food experts determined whose cake was the best. See who walks away the winner of $25,000! COMPETITORS: Chocolate Cakes Janice Kollar -- CAKE GRAND PRIZE WINNER! Recipe: "Really Good" Chocolate Layer Cake Hometown: Atlantic Highlands, N.J. Erin Renouf Mylroie Recipe: Anniversary Chocolate-Buttermilk Layer Cake with Toffee and Toasted Almonds Hometown: St. George, Utah Jaclyn Esposito Recipe: Individual Molten Chocolate Coconut Cakes Hometown: Aventura, Fla. Cupcakes Kelly Madey Recipe: Orange Chiffon Cupcakes with Meringue Buttercream Hometown: Quakertown, Pa. Lorie Roach -- Winner! Recipe: Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream Hometown: Buckatunna, Miss. Channon Mondoux Recipe: Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream Hometown: Portage, Mich. Birthday Cakes Doreen Howarth -- Winner! Recipe: Put the Lime in the Coconut Cake Hometown: San Antonio, Texas Marie Belfiglio Recipe: "Honey, I'm Peanuts About You!" Cake Hometown: Chandler, Ariz. Debra Scruggs Recipe: Tropical Pound Cake Hometown: Toney, Ala.

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Showing 331 - 340 of 341 results for i hart food