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Archive for October, 2012

Secret Weapon: 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.

Mayan Apocalypse Update: Dunkin Donuts to Release Bagel Munchkins

You read that right. The DD will soon be making bite-sized bagel holes.

13 Days of Pumpkin: Pumpkin Soup

David Rocco purees pumpkin, squash & potato for a thick and flavorful soup. Watch now: More Fall Soups: Squash Soup Carrot and Sweet Potato Soup Roasted Butternut Squash Soup Sausage, Pumpkin and Arborio Soup Creamy Cauliflower Soup with Aged Cheddar

How to Make Caramel Apples

Skip store-bought and make this caramel apples recipe instead. The caramel is easy to make and not overly sweet like the store-bought version.

Rock This Look: Nadia’s Halloween Special

Rock Nadia G.’s style from the “Bitchin’ Halloween Special” episode of Nadia G’s Bitchin’ Kitchen on Cooking Channel.

13 Days of Pumpkin: Throwdown Over Pumpkin Pie

Pie’s on the line, not in the sky, when Bobby faces an award-winning baker. Watch now: Get a Jump-Start on Thanksgiving With More Pies: Maple Pecan Pie Black Bottom Pie Maple Bourbon Sweet Potato Pie Salted Caramel Apple Pie

Get Nadia G.’s Edible Blood Recipe

It’s so easy and cheap to turn your place into a nightmarish crypt. Nadia G.’s simple theatrical blood is pure Dexter.

8 Fright Films for Food Fans

Check out our selection of scary films perfect for food fans who can stomach a little (or a lot) of gore.

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: Braised Beef Roasted Tomato Penne alla Vodka Sloppy Joe and Macaroni Casserole Sausage, Kale and Lentil […]

Cool Kickstarter Alert: Locally-Sourced Sauerkraut

The Brinery, a Michigan-based pickling company, has turned to Kickstarter in an attempt to buy over 12,000 pounds of locally-sourced cabbage to turn into delicious and probiotic sauerkraut.