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Archive for October, 2012

Secret Weapon: Gochujang [Korean Chili Paste]

Gochujang Korean Chili Paste

I recently discovered a new secret weapon in the kitchen. It’s a spicy red sauce that comes from Southeast Asia.

Sound like Sriracha? Guess again.

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Mayan Apocalypse Update: Dunkin Donuts to Release Bagel Munchkins

File this in the “dogs and cats playing together” folder. The world’s biggest doughnut chain — and John Goodman’s fuel that runs America — is set to release a brand new iteration of the Munchkin. That’s right, the ubiquitous tiny pastry that everyone remembers from their hard-partying days in elementary school is getting a major update.

The new flavor?

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13 Days of Pumpkin: Pumpkin Soup

David Rocco purees pumpkin, squash & potato for a thick and flavorful soup.

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More Fall Soups:

How to Make Caramel Apples

How to Make Caramel Apples

This time of year all of the apple bins at the grocery store are framed with rows of gooey caramel apples, studded with nuts, candies and chocolate. I can’t blame my kids for being drawn in; they are irresistible. But, when you bite into them they are always just a touch disappointing. The apples are usually soft and the caramel is cloyingly sweet and tastes like it was from the previous generation.

I convinced my boys to walk by without taking one, but only after promising to make them some at home. We picked a bunch of fresh, crisp, juicy, tart apples. The caramel is easy to make and is rich, creamy, gooey and not over-the-top sweet. For a bit of contrast to the sweet caramel, you can dip the bottom in salted peanuts

Caramel Apples:

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Rock This Look: Nadia’s Halloween Special

Rock This Look: Bitchin' Halloween Special

It was a dark and stormy night, and you could swear you heard sounds coming from your kitchen. Was it the ghost of dinners past, a zombie gnawing on your leftovers or — gasp! — a horrible DIY costume from last year that just won’t die?! Look, Halloween is just about the only time you’re “allowed” to pass off a bed sheet for an outfit, but that doesn’t mean you have to.

Sure, costumes are fun, but if you’re going to have a sophisticated celebration this year, take some cues from Nadia G’s Halloween Special attire, then break out that badass Iron Man suit when the sun goes down.

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13 Days of Pumpkin: Throwdown Over Pumpkin Pie

Pie’s on the line, not in the sky, when Bobby faces an award-winning baker.

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Get a Jump-Start on Thanksgiving With More Pies:

Get Nadia G.’s Edible Blood Recipe

Nadia G.'s Theatrical Blood

Let’s talk Halloween decor. People spend a fortune on this stuff. Why? It’s so easy and cheap to turn your place into a nightmarish crypt. Nadia G.’s simple theatrical blood is pure Dexter. Just schvitz some on a table cloth or old sheet. It doesn’t get much creepier than that.

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8 Fright Films for Food Fans

Theatre of Blood
Vincent Price and Diana Rigg in Theatre of Blood. What’s for dinner?
Judging by the aroma of pumpkin spice latte wafting from every chain coffee shop, Halloween is nearly here. It’s a time for parents to teach little ones about the joy of sugar binging, for adults to play dress-up, and — if you’re anything like me — for horror movie marathons. As a service to Devour readers, I humbly offer this selection of scary films perfect for food fans who can stomach a little (or a lot) of gore. Grab a bucket of popcorn (or a batch of Salted Caramel Popcorn Balls) and turn down the lights, if you dare.

The Silence of the Lambs (1991), Hannibal (2001) and Red Dragon (2002)

There have been scores of on-screen cannibals over the years, from the jungles of Borneo to the badlands of Texas. But no character better embodies the twin evils of food snobbery and flesh eating as well as Hannibal Lecter, most famously portrayed by Anthony Hopkins in this trio of films.

How Scary Is It? Pretty scary. These are more psychological thrillers than outright gore-fests — with the exception of that scene late in the second film where Hopkins helps Ray Liotta’s character develop a taste for offal.

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13 Days of Pumpkin: Chicken in a Pumpkin Seed Sauce

Rachael says, “Say “Adios!” to plain ol’ pollo because I’ve got a chicken in a delicious pumpkin seed sauce.”

Sounds unique? It is! You’ve got to give this dish a try:

More Recipes from Rachael Ray on Cooking Channel:

Cool Kickstarter Alert: Locally-Sourced Sauerkraut

The Brinery

Sure the baseball season may nearly be over, but that doesn’t mean you still can’t indulge in the true American pastime: eating hot dogs. Biting into a delicious dog without the accompanying layer of sauerkraut is like laying in a bed without a pillow or petting a dog without fur (apologizes to Xoloitzcuintli fans.)

The Brinery, a Michigan-based pickling company, is attempting to buy over 12,000 pounds of locally-sourced cabbage to turn it into delicious and probiotic sauerkraut. They have taken to everyone’s favorite crowdsourcing site, Kickstarter, to ask for your help in finishing this fermented fiesta. A donation of $20 will ensure you a jar of the kraut once it is finished. A donation of $1,000 will net you and your friends the ultimate pickle party of your dreams.

Learn how to make your own quick and easy sauerkraut.