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  • Hot List: Four Great Chili-making Ideas from the Fiery Foods Super Site 13 Sep 2014 | 2:59 pm

    September marks the transition from summer to fall not just for the weather but also for eating. Chili being the lovechild of stew and outdoor summer cooking, it's a great way to ease yourself into the shorter, colder days to come. Here's a highlight reel from our sister, the Fiery Foods & Barbecue Super Site to fire your imagination when it comes to making chili at home. Continue reading →

  • The Last Day to Enter the 2015 Scovie Awards 12 Sep 2014 | 11:57 am

    The deadline for entering the 2015 Scovie Awards Competition is tonight at midnight, and there will be no additional extension. Your products entered must arrive in Albuquerque no later than September 19th. Continue reading →

  • Two Days Left to Enter the Scovies 11 Sep 2014 | 4:04 pm

    The deadline for entering the 2015 Scovie Awards Competition is now tomorrow, September 12 at midnight, and there will be no additional extension. But remember, your products entered must arrive in Albuquerque no later than September 19th. Continue reading →

  • Final Scovie Deadline Looms 10 Sep 2014 | 4:26 pm

    The deadline for entering the 2015 Scovie Awards Competition is now Friday, September 12 at midnight, and there will be no additional extension. But remember, your products entered must arrive in Albuquerque no later than September 19th. Continue reading →

  • Four Days Left Until Final Scovie Deadline 9 Sep 2014 | 5:19 pm

    The deadline for entering the 2015 Scovie Awards Competition is now Friday, September 12 at midnight, and there will be no additional extension. But remember, your products entered must arrive in Albuquerque no later than September 19th. Continue reading →






  • Which Is Better: Chocolate Fondue or Cheese Fondue?   16 Sep 2014 | 7:30 am FN Dish – Food Network Blog

    Which Is Better: Chocolate Fondue or Cheese Fondue?It’s impossible to go wrong with fondue. You can go the savory route and dunk chunks of bread into a bowl of thick and velvety melted cheese, or you can opt for the sweet variation and dip strawberries, marshmallows and other goodies into a warm pot of chocolate. Both options are deliciously decadent, but which is better?

    Food Network Magazine wants to know which side you’re on: chocolate or cheese. Vote in the poll below and tell FN Dish what type of fondue you prefer.

    Take Our Poll

  • Food-Inspired Notebooks for Back-to-School 15 Sep 2014 | 1:00 pm FN Dish – Food Network Blog

    Food-Inspired Notebooks for Back-to-SchoolI don’t believe food should be contained in the cafeteria. I think it should be brought to class — in the form of notebooks! So I’ve rounded up a few of my favorite fruit-, sugar- and treat-inspired notebooks (like the ones above from Palas Pandiras) that’ll make you (or your kids) hungry for knowledge.

    Food-Inspired Notebooks for Back-to-SchoolYellow Owl Workshop: left and right

    Food-Inspired Notebooks for Back-to-SchoolTop row left to right: Gold Teeth Brooklyn, Urban Outfitters and Cardboard Cities
    Bottom row left to right: Smock., Minty Baxter and Russell+Hazel

    Food-Inspired Notebooks for Back-to-SchoolBecka Griffin: Top left, right; Bottom left, right

     

  • Gnocchi with Squash and Kale — Meatless Monday 15 Sep 2014 | 10:00 am FN Dish – Food Network Blog

    Gnocchi with Squash and KaleAlthough summer’s juicy tomatoes and sweet peaches are nearly a thing of a past, fall brings with it an abundance of produce too: Welcome to the season of crisp apples, golden sweet potatoes and a myriad of squash, like kohlrabi, acorn and butternut. A bell-shaped squash with a thick skin, butternut squash shines in dishes from creamy soups and simple salads to rich purees and hearty casseroles, like Food Network Magazine’s Gnocchi with Squash and Kale (pictured above).

    The beauty of this one-pan supper is that it starts with store-bought potato gnocchi, which means that the dish can be on the table in as few as 35 minutes. After sauteing the squash in a buttery mixture with garlic and sage, add the kale and gnocchi, then top with a blanket of nutty Parmesan cheese and finish in the broiler for a cheesy, comforting family-friendly dinner ideal for busy weeknights. Since this pan moves from the stove to the broiler, be sure to start with an oven-safe pan.

    Get the Recipe: Gnocchi with Squash and Kale from Food Network Magazine

    Editor’s note: To maintain a meatless meal, be sure to use water instead of chicken broth when making the sauce.

    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.

  • Food Network’s New Show Hungry Games will Change the Way You Think About Food 15 Sep 2014 | 8:30 am FN Dish – Food Network Blog

    Richard Blais on Food Network's Hungry GamesEver wonder why ice cream is so addictive, or why it gives you a brain freeze when you eat it too fast? And how about that restaurant menu item that sounds so irresistible that you have to order it, even if it means paying a premium? In Food Network’s new series, premiering Oct. 20 at 8|7c, Chef Richard Blais reveals how you taste, choose and crave your favorite foods.

    In fun, often hidden camera experiments, Richard interacts with people on the street, in supermarkets and in restaurants, testing the way they experience food. You’ll be surprised about the inner workings of the brain when it comes to food — it may just change the way you think about how you eat.

    Throughout the season, Richard will investigate the psychology and science behind our decisions and cravings when it comes to food. He’ll show how expectations play a role in tasting new foods, and how the psychological connection between rooting for your favorite sports team ties into the amount of food you consume during a game. He’ll explore how creative language can stimulate cravings for a slice of pizza, and he’ll discover the X-factor of juicy burgers and the appeal of other greasy, salty foods. Richard also gets to the bottom of why comfort foods are actually so comforting, and why Mom’s cooking always tastes the best.

    Stay tuned for fun food trivia, interactive quizzes, photos from the show and more on FoodNetwork.com/HungryGames, plus connect on Twitter with the hashtag #HungryGames.

  • Food Fight!: Soy Nut Butter vs. Sunflower Seed Butter 15 Sep 2014 | 8:00 am FN Dish – Food Network Blog

    soy butter and sunflower seed butter
    Which of these alterna-nut butters is the superior pick? Just in time for the back-to-school season, two sandwich spreads battle it out. 

    Soy Nut Butter
    This spread is made from roasted soybeans, oil and salt. Some brands include extras like palm oil and added sugar. Soy nut butter has a wonderfully thick and creamy texture, but the flavor does come across as a bit stale, leaving a slightly unpleasant aftertaste. (That said, a tasty jam can easily distract from this.)

    Nutritionally speaking, soybean-derived butter is comparable to peanut butter. A tablespoon contains 95 calories, 7 grams of total fat (much of it the “good” kind) and a little over 1 gram of saturated fat. The soy butter also delivers 3.5 grams of protein and just 1.5 grams of sugar. Sodium content can vary quite significantly but averages about 50 milligrams per tablespoon. The spread also boasts small amounts of other minerals, including iron and calcium.

    Sunflower Seed Spread
    Sunflower butter or “sun butter,” as this spread is sometimes called, is made from sunflower seeds whirred with sugar, salt and occasionally a drop of oil. We did spot one organic brand made only from seeds and salt. The spread is a bit more oily than soy nut butter — with a sheeny layer reminiscent of natural peanut butters — and most brands suggest refrigerating after opening. But the seed butter earns a big thumbs-up in the taste department , with a nutty, well-rounded flavor that makes it a close cousin to peanut butter.

    One tablespoon contains 100 calories, 8 grams of fat (again, mostly of the the unsaturated variety) and 0.5 gram of saturated fat. On the protein and sugar fronts, it’s neck and neck with soy nut butter, with 3.5 grams and 1.5 grams, respectively. Sodium levels jump around here as well, although 50 to 60 milligrams are the norm. Sunflower butter slightly edges out soy nut butter in the fiber department — with 3 grams total to soy butter’s 1.5 — and can also claim slightly more iron.

    Healthy Eats Winner: Sunflower seed spread comes out on top! Great flavor and a simple ingredient list make it a winning option for kids’ (or adults’) lunch boxes.

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