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Archive for April, 2011

The Big Cheese: Name That Cheese!

Cheese!

Are you crazy about cheese?  Does the mere mention of a cheese plate make your mouth water?

Catch The Big Cheese this Sunday at 8pm ET, and take a look inside some of the country’s most famous cheese-makers and fromageries. Then see how today’s top chefs are pushing the boundaries of how to cook it up in delicious ways.

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Free Cooking Channel Preview All Month on Dish Network

Free Cooking Channel Preview on Dish Network

Don’t get Cooking Channel at home? Dish Network subscribers, have we got great news for you…

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A Royal-Wedding-Worthy Cake

Wedding Cake

The design of Prince William and Kate Middleton's wedding cake won't be revealed until Friday, but guests can expect white icing, lots of flowers and "intricate piping."

What detail from the Royal Wedding are we most concerned about over here at Cooking Channel? We scrolled through the (96-page!) official media briefing from the palace and naturally zoned in on the few paragraphs devoted to wedding cake.

Prince William and Kate Middleton’s “official” wedding cake will be a “multi-tiered traditional fruit cake” made by British cake designer Fiona Cairns. Apparently, the bride was intimately involved in the cake design process: “Like any bride, Miss Middleton did her own research into the cake’s design and met Ms. Cairns to give her specific guidance on what she would like the cake to look like,” states the release.

Guests can expect an ornate cake with white icing and a “strong British floral theme.” Cairns will use elements of the Joseph Lambeth technique, a style that involves intricate piping of leaves, flowers and “3-D scrollwork.”

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Southern-Style Tea Sandwiches

Southern-Style Tea Sandwiches

Blue Cheese and Walnut Tea Sandwiches

“April showers bring May flowers.” At least that’s how the saying goes. Well down South, April brings more than just inclement weather. With it arrives a storm of baby showers, bridal parties and weddings. And because southerners have never needed an excuse to throw a party, you can guarantee plenty of invitations to arrive at your door.

I usually need a little culinary incentive to attend all of these soirées. The exchanges are quite often familiar ones — a little juicy gossip, the latest news and weather, maybe a game or two.  Talk about thrilling! But there is always a pot-of-gold at the end of the “small-talk” rainbow, and that’s good food, and lots of it.

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By the Book: Cooking With Gwyneth and Loving It

Gwyneth Paltrow

Gwyneth Paltrow cooks fresh and fast food in her new cookbook, My Father's Daughter. (Photo: Ellen Silverman)

My Father's DaughterWhen one of my favorite actresses started to chum around on TV with my favorite Food Network and Cooking Channel chef, Mario Batali, the world seemed to tilt uncomfortably on its axis, and I wasn’t sure how I liked it. But this didn’t stop me from signing up for the newsletters from Gwyneth’s lifestyle web site, GOOP. And it certainly hasn’t stopped me from pouncing on her new cookbook, My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness

Gwyneth begins the introduction to her book “Okay, I wrote a cookbook.” — then goes on to explain the title as a chronicle of her personal food journey: She learned to love food from her father who passed away in 2002, she spent some time as a vegan and vegetarian, and has, as a mother, dedicated her efforts to feeding her own family responsibly

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What Kind of ‘Food Person’ Are You?

New user profile options for Cooking Channel

Cooking Channel is getting a lot more social.

Now you can show everyone what kind of Food Person you are by saving, rating and reviewing your favorite recipes for everyone to see. This means you’ll be able to let everyone know which recipes you’ve tried, and what substitutions you used to make them your own.  Time to get creative! Call all serious cooks:  We want to hear from you?

Plus, we cooked up some sweet cooking icons for you to choose from on your profile page—see above!

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Sifted: Peepin’ Around

Peeps!

Happy Easter!

Here’s some fun ideas for your leftover holiday peeps from Cooking Channel’s family and friends:

  • Peeps on a stick? Call them kebabs… — Food2
  • A one of a kind peep show, and no cover charge — Food2
  • Melted chocolate + Marshmallow Peeps = Easter Peep Fondue? — Dish
  • Bringing out the best in those marshmallow bunnies — Serious Eats

Need ideas for your leftover Easter eggs? Check out our Deviled Eggs Cook Off for inspiration.

Deviled Eggs Extravaganza

Deviled Egg Competition

What should you do with your dyed hard-boiled eggs? Host a Deviled Egg Cook Off, or course! We challenged the Cooking Channel and Food Network digital staffs to just such an event. What creative riff on the deviled egg came away the winner?

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Easter Candy Bark

Easter candy bark

It's like candy, made of candy.

The Easter Bunny brought too much candy. He (she?) always does. And as always, by Tuesday of next week, everyone will be so sick of white chocolate bunnies, pastel M&Ms and overcooked hard-boiled eggs tinted a freakish blue-green color from the dye that seeped in, that they’ll refuse to eat any of it. The eggs will go in the trash and the candy will end up in the cupboard till it gets cleaned out in October.

This year, don’t let that happen. Turn the excess candy into a slightly different treat and your family’s love for the sweet stuff will be renewed — like when you top a baked potato with last night’s chili and pretend it’s a new meal. Because it is a new meal.

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Easter Egg Decorating 101

Colored Easter Egg

Other than the Easter feast, decorating eggs with my sister each year is one of my favorite things about this springtime holiday. Sure, some might say we’re “too old,” but I say we’re just perfecting our craft.  If you’re new to it, here are the basics, plus some ways to get creative.

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