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Spicy Spring Grilling

Spicy Spring Grilling

Here are Dave's Faves for Spring!

Spicy Burgers on the Grill

Spicy Burgers on the Grill

Guacamole Salmon Burgers, Anyone?

Part 2: Growing Seedlings

Part 2: Growing Seedlings

Your Chile Pepper Garden

Brazilian Gaucho Barbecue

Brazilian Gaucho Barbecue

Hope You Love Beef!

Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

The Fiery Foods of Spring

The Fiery Foods of Spring

Ferns, Ramps, Morels, and Asparagus

Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

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  • Precious Cargo Wins Major Book Award 29 Mar 2015 | 9:42 pm

    The International Association of Culinary Professionals' (IACP) Cookbook Awards took place this Sunday in Washington, DC. Dave's Precious Cargo: How Foods from the Americas Changed the World was a finalist in the Culinary History category. Continue reading →

  • Chipotle Tapenade Burgers: Recipe 29 Mar 2015 | 12:09 am

    Allspice Cafe makes a tasty olive tapenade that goes great in ground beef for burgers. This version is a personal favorite I came up with that you may want to try for yourself. Overall, the spicy kick is on the mild side, which really lets you taste the rest of the tapenade. Continue reading →

  • 7 Starter Bartending Tools for the Budget-Minded 27 Mar 2015 | 11:40 am

    While there are dozens of bar tools available from liquor stores to housewares, there are really only 7 tools that you need to get your home bar started, and most of them are very inexpensive, or at least have lower-priced alternatives. Here is a list of recommendations. Continue reading →

  • Vindaloo Voodoo: Recipe 25 Mar 2015 | 11:57 pm

    Earlier this week, we ran Mike Stines's feature Lamb: It's Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we're excerpting it here. Enjoy! Continue reading →

  • Scientists Profile 170 Year Old Beer 25 Mar 2015 | 2:01 am

    Apparently, beer sitting in a shipwreck for 170 years tastes about as skunky as you'd expect. Just as the scientists who smelled the funk off of a brew fitting that description in 2010. When they popped one open and took a whiff, the funk rivaled a middle school boys' locker room. Continue reading →

  • QUIZ: Are You a Cutthroat Kitchen Superfan? 30 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    Antonia Lofaso and Alton BrownYou’ve watched the evilicious battles unfold on TV every Sunday night, you log on to FoodNetwork.com to check out the latest After-Shows with Alton Brown and the judges, you’ve even found out which sabotage would slay you if you saddled up for competition. By all accounts, you’re a bona fide fan of Cutthroat Kitchen. Now it’s time to learn once and for all whether you’re a superfan — the ultimate in die-hard devotion to all things diabolical. Take the quiz below to see how your knowledge of the sabotages, judges, host and contest rules stacks up.

    QUIZ: Are You a Cutthroat Kitchen Superfan? Please wait while the activity loads.
    If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled. If loading fails, click here to try again Think you have what it takes to be deemed the most-diabolical fan ever? Take this quiz to test your knowledge of your favorite evilicious contest. Start Congratulations - you have completed QUIZ: Are You a Cutthroat Kitchen Superfan?. You scored %%SCORE%% out of %%TOTAL%%. Your performance has been rated as %%RATING%%
    Your answers are highlighted below. Question 1In Cutthroat Kitchen's first-ever tournament, Superstar Sabotage, how much money was each all-star chef given to play with in the fifth and final heat?A$25,000B$50,000 C$75,000D$100,000Question 2True or False: Alton once had to stop time during a cooking round because a chef cut her finger as she was prepping food blindfolded on account of a sabotage.ATrueBFalse Question 3Which of the following chefs has not been a special guest judge on Cutthroat Kitchen?AJeff Mauro BGeoffrey ZakarianCAnne BurrellDValerie BertinelliQuestion 4What was the very first challenge dish in the series premiere on August 11, 2013?ASpaghetti and meatballsBCheese quesadillaCTurkey dinner DChips and dipQuestion 5On average, how many boxes of fresh fruits, vegetables and herbs does it take to stock the Cutthroat Kitchen pantry every week?A10 to 20 boxesB20 to 30 boxesC40 to 50 boxes D50 to 60 boxesQuestion 6On the Web-exclusive Testing the Sabotages video series, the Cutthroat Kitchen culinary team revealed that one of the following proposed sabotages failed and never made it to air. Which one?AA blow dryer as the only heat source to cook a breakfast sandwich BUsing potato chips in place of fresh spuds to make gnocchiCMixing and baking brownies in a brown bagDUsing spicy tuna sushi instead of fresh canned tuna to make a tuna meltQuestion 7Which of the following isn't the name of a Cutthroat Kitchen episode?AThe Yolk's on YouBWhatchoo Taco'ing About, Alton?CThanks, But No ThanksgivingD99 Potatoes, But Spuds Ain't One Question 8If a competitor fails to exit the pantry after the allotted 60 seconds of pantry shopping, what's the punishment?AAlton removes one ingredient from that chef's basket. BThat chef must forfeit all but four items in his or her basket.CThat chef's first bid automatically doubles in amount.DAlton forces that chef to shop again, but with only 30 seconds on the clock.Question 9True or False: No chef has successfully made it to Round 3 with all $25,000 still intact.ATrueBFalse Question 10Alton has dressed up or participated in all of these sabotages except which one?AThe blueberry suitBThe bunny suit CThe Roman chariotDThe stair-step machine Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results There are 10 questions to complete. ← List → Return Shaded items are complete. 12345678910End Return You have completed questions question Your score is Correct Wrong Partial-Credit You have not finished your quiz. If you leave this page, your progress will be lost. Correct Answer You Selected Not Attempted Final Score on Quiz Attempted Questions Correct Attempted Questions Wrong Questions Not Attempted Total Questions on Quiz Question Details Results Date Score Hint Time allowed minutes seconds Time used Answer Choice(s) Selected Question Text All doneNeed more practice!Keep trying!Not bad!Good work!Perfect!

    Tune in to Cutthroat Kitchen every Sunday at 10|9c.

  • Minestrone with Gnocchi — Meatless Monday 30 Mar 2015 | 10:00 am FN Dish – Food Network Blog

    Minestrone with GnocchiWhile winter’s chill may have (almost, finally) left us, that doesn’t mean you can’t still cozy up to a hearty bowl of soup — especially on a Meatless Monday. Since the basis of most soups is simply plenty of fresh vegetables and a stock (likely vegetable), these warming bowls are a go-to option for vegetarians, and leftovers reheat easily for take-to-work lunches and fuss-free dinners. Sure, some soups require the time and TLC that only slow simmering can provide, but many do not, including Food Network Magazine’s Minestrone with Gnocchi (pictured above), which can be on the table in just 40 minutes.

    The secret to this quick-fix recipe is starting with a package of prepared gnocchi; these store-bought beauties are welcome timesavers in the kitchen, and when paired with the tomato-studded broth, they provide the welcome heft you crave in a soup. Each bowl is topped with a sprinkle of nutty Parmesan cheese before serving, but if you happen to have a Parmesan rind on hand, add it to the soup along with the fresh rosemary as it cooks — the rind will slowly break down and melt, flavoring the broth with its salty, cheesy taste.

    Get the Recipe: Minestrone with Gnocchi from Food Network Magazine

    Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

  • The Chopped at Home Challenge — Enter Round 2 Starting Today 30 Mar 2015 | 8:00 am FN Dish – Food Network Blog

    Chopped at Home Challenge, Round 2Chopped fans, have you dreamt of being able to cook like a competitor on the show? Now here’s your chance to make it come true. All you have to do is participate in the Chopped at Home Challenge, Round 2 of which starts today. Simply enter a dish using a set mystery basket of ingredients for a chance to compete in the Chopped kitchen at Food Network headquarters. And to top it all off, the winner will receive $10,000, just like a real Chopped champion.

    Round 2
    Enter your dish using a set mystery basket of ingredients between March 30 and April 27. Fans will vote for their favorite between May 4 and May 18, with the finalist revealed on May 25.

    Round 3
    Enter your dish using a set mystery basket of ingredients between May 26 and June 29. A panel of judges will select two finalists.

    Final Round
    The four finalists will compete in a Chopped-style competition filmed in Food Network’s studio in New York City. Judges will taste their dishes and select a winner to receive the $10,00 grand prize.

    Find out what the Round 2 baskets are and enter your dish now.

  • Begging a Sabotage to Work … and Failing: Testing the Cutthroat Kitchen Sabotages 29 Mar 2015 | 8:58 pm FN Dish – Food Network Blog

    From inflated blueberry suits to curry-inspired balance beams and a swinging hammock in place of a prep station, Cutthroat Kitchen is known for its over-the-top sabotages and seemingly impossible challenges. But sometimes, eviliciousness is nearly taken one step too far, as the show’s culinary team demonstrated in the latest installment of Testing the Sabotages. Food style Abel Gonzalez tried his hand at a would-be challenge for a tortilla-soup round, in which one chef was to be forced to mix and prepare soup using only tostada shells. Luckily for that chef, Abel found that the task was ultimately impossible, so the chef was spared from struggling with — and ultimately crumbling under —the impossibility of that task.

    Click the play button on the video above to get a behind-the-scenes look at Abel’s attempt. After adding the critical ingredient — a generous pour of broth, aka the hallmark of a soup — he pleaded with the shells, “Please hold, please hold,” as he set them in the microwave for a quick cook. Despite his earnest pleas, though, he opened the microwave door to a puddle of broth and disintegrated shells. “I don’t have a soup there; I have mush,” he admitted, before deeming this a “sabotage fail.”

    Catch up on more Testing the Sabotages commentary on FN Dish, and tune in to Cutthroat Kitchen on Sundays at 10|9c.   

  • What Does Great Art Taste Like? You’ll Soon Know 29 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    TateArt is a matter of taste, of course, but a new exhibition set to open in late summer at the Tate Britain, in London, will take that idea to a whole new level.

    Visitors to the exhibition, Tate Sensorium, winner of the Tate’s annual IK Prize, will be given sensory stimulators — sounds via headphones, bottles of scent — to experience the artwork on display with all of their senses: not only sight, but smell, touch, hearing and, yes, taste as well.

    So if you’re looking at a volcano in a painting by John Martin, you might smell sulphur and hear an eruption, or if you’re looking at William Hogarth’s “The Roast Beef of Old England“, you might be given something to evoke a meaty taste.

    “We want to really kind of use this palette of the senses as a way of encouraging people to think about the art in a whole new way,” the creative team behind the concept, Flying Object, said in a video explanation.

    The installation will also record some visitors’ neurological or physiological responses, tracking their brain waves or changes in their skin to gauge the effects of the immersive experience, according to Flying Concept founders Tom Pursey, Tim Partridge and Peter Law.

    Flying Object has enlisted the help of experts in experimental psychology, sound recording, and visual, theatrical and multisensory interactive design, as well as of scent expert Odette Toilette, who calls herself a ‘purveyor of olfactory adventures,’” Quartz reports. But they’re still looking for someone to help them with taste.

    “It’s all slightly experimental,” Pursey told Quartz, “but … if we can complement your visual experience with these other four senses in a meaningful way, then maybe we can change how you feel about the art.”

    Photo courtesy of @Tate

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