CBS Sunday Morning aired their annual "Food Issue," and they managed to cram a lot into an hour and a half: Sliders, Judith Jones, Alton Brown, mac n cheese, pie for life, Mexican hot dogs, and more. All of the available videos are embedded below.
The New Yorker may have released its annual food issue today, but over the weekend, Parade also ran a food-heavy issue. The theme: "What America Eats." Parade is the most widely read magazine in America, with a circulation of 32 million and a readership of 71 million, so what was America reading?
A.J. Jacobs attempts to [...]
Photo: Helen Rosner / Eat Me Daily
In case you didn't know that Michael Symon, author of Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen (Amazon) appears on Iron Chef America, it says it right there on the front cover byline: "Michael Symon of Iron Chef America." For some people out there [...]
We absolutely loved this 15-second promo for Food Network's The Next Food Network Star, with Bobb Flay strutting down an obscured Chelsea Market, coffee in hand, shiny black shoes, with an air of importance. Because Flay is the Don, Food Network's Tom Colicchio. So much so that literal stars shoot out from underneath his feet. [...]
What Food Network Magazine is calling "Food Network Chefs in Pancake Art" doesn't fit into our category of what we'd call food art. The resemblances aren't even close, but hey, if you want to learn how to make some poor caricatures out of pancakes, the Food Network even made a handy how-to slide-show. We, however, [...]
Last night, Food Network aired the infamous "Chocolate Bread Pudding" episode of Throwdown with Bobby Flay with the Dessert Truck as the challenger.
The Food Network had announced they were shooting a special called Food Roadies, but the owners of the Dessert Truck, Jerome Chang and Chris Chen, suspected that they were going to be on [...]
The latest episode of Throwdown With Bobby Flay had Flay challenging François Payard to a bûche de Noël (yule log) bake-off. Payard has actually been dubbed "the king of the bûche de Noël," and his patisserie pumps out 5,000 of them in only five days during Christmas, so Bobby Flay's maple-walnut bûche didn't stand a [...]
In a New York Times piece on belt-tightening among the well-off, Bobbly Flay talked about how "ostentatious fare may look less tempting":
Not to take anything away from chefs who specialize in edible paper, pea shoots and fennel pollen, but I think classic American dishes with substance are what people will grasp onto.