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Hurricane Sandy: A Message From Brooke Johnson

Cooking Channel and Food Network Logos

To our Food Network & Cooking Channel audience,

First and foremost, if you have been impacted by Hurricane Sandy, we hope that you and your loved ones are safe and sound.

Many of you probably didn’t realize, but our Food Network & Cooking Channel headquarters are located in lower Manhattan. Like most of that area, our office is currently still without power and our entire staff is doing their very best to work remotely (if possible) while the area begins the process of returning to normalcy. Despite the hurricane, our New York team as well as personnel in offices not directly impacted by the storm, have been working tirelessly to keep our programming and digital content updated and available for you.

Food Network & Cooking Channel have made a corporate donation to the American Red Cross Disaster Relief fund to support restoration and care efforts benefiting people impacted by Hurricane Sandy. I know that our team right here in New York, despite limited or no access to power or internet, has volunteered with many worthwhile organizations to aid recovery efforts and we will continue to do everything we can.

We will keep you updated in the coming days, but in the meantime, we ask for your patience as New York, and the entire East Coast, recover from the devastating impact of Hurricane Sandy.

Warmest regards,

Brooke Johnson
President Food Network & Cooking Channel

Cupcake-Off, A Sugary Competition

Cupcake Spread

If you don’t know by now, the digital teams for Cooking Channel, Food Network, and Food.com love a good inter-office cooking (or baking!) competition. In honor of Food Network’s new Cupcakes! app, we decided to show off our skills in a cupcake showdown. Thanks to the amazing spread (pictured above) we soon lulled into afternoon sugar comas, but not before we snapped a few photos and jotted down the easy recipes to share with you.

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Cooking Channel Staff Chocolate Challenge: Pics from the Feast

Chocolate Brownies

No matter your relationship status, Valentine’s Day always means one thing: gorging on chocolate. That’s why we at CookingChannelTV.com hosted an in-house Chocolate Cook-Off with our colleagues at FoodNetwork.com and Food.com. The parameters: Simply bring in your best homemade chocolate treat.

Dessert was not obligatory, but no one went the molé route — although post-sugar crash, we wished someone had gone savory.

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Cooking Channel’s Semi-Homemade Super Bowl Snack Throwdown

cheeseball
To celebrate the Super Bowl, Cooking Channel staff decided to embark on an unprecedented Semi-Homemade Super Bowl Ultimate Snack Challenge Throwdown. Although the name is quite a mouthful, the instructions were simple:

  • Use ingredients most home cooks can find easily.
  • Spend $20 or less.
  • Create the dish in one hour or less.
  • Microwave usage is allowed, but the oven is not.

Full Spread
Here’s a sampling from the Super Bowl smorgasborg:

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Happy 4th of July, America!

Happy 4th of July

Now go forth and grill.

Grilling on Cooking Channel:

It’s National Onion Ring Day!

classic onion rings

Chuck Hughes' Classic Onion Rings

It’s National Onion Ring Day!  How should you celebrate a day dedicated to the delicious crispy rings? Whip up your own batch of boardwalk-style, batter-coated beauties!

We love Chuck Hughes’ Classic Onion Rings (shown above) which calls for soda water in the batter. The bubbles in the soda water leave tiny air spaces in the batter, giving it a light and crisp texture; your rings won’t be heavy and laden with oil. Tyler’s Tempura Battered Onion Rings have a similar light-as-air texture, thanks to rice flour — which is finer than all-purpose flour — and beer in the batter, which, like the soda water, lightens the batter with the same air bubbles.

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Burger Season Is Here

Classic Burger Recipe

Simply put, I love burgers. The promise of a grilled burger compels me to accept invitations to the cookouts of friends who live in distant, inconvenient locations. I check out the burgers on menus wherever I go.  My devotion springs mostly from an attraction to their basic deliciousness, but I also appreciate how much a burger says about the person who made it. They’re adaptable and agreeable, inviting anyone who wants to engage with them to dress them up. Burger season is a celebration of individual taste.

So, when the season approached, I invited food people Ian Knauer (recipe developer) and Sarah Copeland (photographer) to the kitchen. We set out to make ten great burgers. We were not searching for perfection, but instead were seeking the characteristics that make a burger something to love. We wanted to press the boundaries of what a good burger could be. In the process, we stumbled on a few tenets of burger deliciousness over and over. These helped us better understand the obsession in order to tailor it, expand it, refine it, or okay, sometimes to perfect it.

Here is what we kept talking about:

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Happy Birthday, Cooking Channel!

birthday cake

Happy birthday to us, happy birthday to us . . .


It’s our first birthday!
Cooking Channel is one year old — can you believe it? We’ve seen so much in the last 12 months, and yet we’re really just getting started. If we live to be a 100-year-old network, we still wouldn’t get to meet all the amazing, passionate food people out there. There’d still be a million new recipes to try, dishes to taste and things to learn about food and cooking. So we’re as excited about the next 99 years as we are about this last one.

Turning ‘1’ is a pretty big deal, a milestone that should be rewarded with presents, cake and a giant party — wouldn’t you agree? Here’s our ultimate birthday wishlist:

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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 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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