Watch Cooking Channel

Cookbook Giveaway: Orange Is the New Black Presents The Cookbook

Fans of Netflix series Orange Is the New Black know that food is integral to the story (and backstories) of the women incarcerated at Litchfield Correctional Institution. Prison politics revolve around the operation of the kitchen — and the hairnet-wearing servers wield power by dispensing or withholding helpings of mess-hall slop. As Red says early on in the show’s development, “There’s the people who serve the bread, and the people who eat the bread.”

In Orange Is the New Black Presents: The Cookbook (Bites, Booze, Secrets, and Stories From Inside the Big House) (on sale today), the show’s complex characters are further explored through their relationships with food, revealed in the headnotes to their recipes. You’ll find familiar prison fare from both Red’s and Gloria’s kitchen reigns (and that SHU Moldy Mystery Meat), but more interestingly, the food from prisoners’ pasts that provides glimpses into how they devolved into criminals. There’s Vee’s Butternut Squash Soup, which Taystee devoured as readily as she warmed to her drug-dealing family, and Red’s famous Pirozhki, which symbolizes the past she has left so very far behind.

For Piper, food often serves as a mirror, contrasting her present-day existence with the frivolity of her life with Larry. When Red tries to starve her in Season 1, Piper finds it ironic that she used to subsist on lemon-cayenne-maple syrup cleanses to lose weight, and she yearns for the Whole Foods lifestyle (and the Crack Almonds to be found there). Then there are the types of beverages inmates concoct to get them through their sentences, like Poussey’s Hooch, shared here with the number of different mixers that compose the illicit cocktails. The full-page photos and clever behind-the-scenes tales will give eager binge-watchers something to nosh on until Season 3 is released sometime in 2015 — and plenty of time to prepare a themed viewing-party menu.

Continue Reading Cookbook Giveaway: Orange Is the New Black Presents The Cookbook

Pizza Hut Korea Puts Entire Multi-Course Meal on a Pizza

It’s no secret that popular pizza chains start doing kooky stuff once they leave the comforting shores of America. You want a cheese pizza topped with marshmallows? How about one with hot dogs in the crust? You can do all of that and more. Now, thanks to Pizza Hut Korea, you can even have both dinner and dessert right on one pizza.

The fast food giant has just introduced something called the Star Edge Pizza to the Korean market. This pie is something of a surf ‘n turf masterpiece whose toppings include calamari, shrimp, broccoli, peppers, bacon, sausage and steak. If that already didn’t entice and/or confuse you, the crust is stuffed with dessert. That’s right. Each and every crust partition is stuffed to the brim with cream cheese and fruit. Ah, that glorious union of shrimp and cinnamon apple.

Of course, you’ll have to be in Korea to get your hands on this bad boy. You’ll also need deep pockets. The Star Edge Pizza costs around $30.00.

Meatless Monday: Quick Roasted Carrots and Cauliflower with Walnuts

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Don’t be fooled by the banality of root vegetables. Sure, they’re often dirt-covered and tough to chew, but once washed (peeled, if need be), cut into manageable pieces and scorched in a hot oven, these colorful fall favorites develop a caramelized coating that rivals the flavor of candy (and, if you partake, bacon). In this vegetarian recipe, carrots and cauliflower are tossed with whole walnuts — an ingredient that not only adds welcome texture, but provides enough protein to make this a hearty, and incredibly healthy, main course.

Continue Reading Meatless Monday: Quick Roasted Carrots and Cauliflower with Walnuts

Here is a $1,700 Burger That Comes Covered in Gold

Sometimes you just want to eat a whole bunch of precious metals. Unfortunately, most restaurant menus are suspiciously devoid of menu items containing diamonds, gold or even platinum. They just want to hog all the treasure for themselves! One London eatery, however, is sharing in the wealth by introducing a burger that is literally covered in sweet, sweet gold.

Honky Tonk, an American-themed diner in London, just rolled out their Glamburger. Just how glam is it? Well, in addition to the buns being dipped in gold leaf, the whole thing is also topped with a gold-covered duck egg. Don’t worry. This gold is fully edible (so they say.) The patty itself is comprised of glamorous Kobe Wagyu beef and venison. Two animals meeting on the afterlife dinner plate isn’t quite enough, however. There’s also Iranian saffron-poached lobster and candied bacon in the mix. That’s four! It’s like a tasty zoo.

However, you’ll have to shell out a lot of inedible gold to get your maw around this edible gold. The burger costs $1,700, but one lucky patron will get it for free thanks to a Groupon contest.

 

Häagen-Dazs Japan Uncorks Wine Ice Cream Dessert

What if you are desperately itching to get drunk but also wanting to chow down on a bowl of refreshing ice cream? You can’t just pour a bunch of booze into a half-eaten pint, as that would be absolutely disgusting. No, it looks like you’ll have to travel to Japan to taste what Häagen-Dazs has just brought to the table.

Häagen-Dazs Japan has just unveiled a booze-flavored ice cream dessert. The treat, called Antoinette, is made from “high-grade red wine” from Bordeaux, France. It also features a layer of plain frozen custard and, due to its cake-loving namesake, a pillowy layer of sponge cake.

It sounds pretty good, right? Now the bad news. This ice cream concoction features a paltry 0.6 percent alcohol. You’ll have to eat 20 of these to even get a buzz on! Looks like it’s back to pouring booze into half-eaten pints.

 

North Carolina Restaurant Lets God Set the Prices

Restaurants have been experimenting with the honor code in the past couple of years. After all, why set your own prices when you could have a group of drunk college students do it for you? One North Carolina eatery has taken the college students out of the equation and put the big man upstairs in it.

Just Cookin cafe has decided to eschew the secular ways of paying for stuff in favor of the spiritual. They’ve encouraged customers to pay whatever they think God thinks they should pay, although one would assume taste and service would come into play as well.

In case you are wondering whether or not God thinks the restaurant business deserves praise, their revenue has spiked a full three hundred percent since starting the promotion.

Beat the Wheat: Gluten-Free Granola Muffins

Gluten-Free Granola Muffins
AKA My Baby Takes the Mornin’ Train 

When you have celiac, it can be difficult to find food on the go that’s safe to eat for any meal during the day. In the morning I am a major bigtime crankypants, and I want something delicious to snack on (and also to absorb the insane amount of coffee I drink, if I’m being totally honest). So I need something delicious and substantive and, most important, easy and quick.

Dumping a bag of granola into my mouth while driving was not exactly working out (too many raisins found their way into my bra). So I decided muffins were the way to go and created a gluten-free granola muffin recipe that is pretty easy to tinker with, depending on what you like in your granola.

Continue Reading Beat the Wheat: Gluten-Free Granola Muffins

Guy Wins Science by Inventing Levitating Cocktail Machine

Remember Charlie Francis? Founder of the Lick Me I’m Delicious ice cream company, he is perhaps better known for inventing glow in the dark ice cream. Well, his propensity for unnecessary inventions didn’t stop there. Francis is back with his latest creation, a cocktail machine that that creates floating drinks.

He calls it the Levitron. It uses obscenely potent sound waves to levitate droplets of alcohol and mixer in the air. Francis and his partner, Bristol University Professor Bruce Drinkwater, have used the machine to create levitating gin and tonic at 70 percent proof and levitating Bloody Mary cocktail at 160 percent proof. The drinks have to be incredibly potent to account for the fact that if they feature too much liquid they will no longer be able to float.

Just how potent are these drinks? Francis says an average-sized human could get drunk on as little as four drops.

Fall Fest: Eat As Much Pumpkin as Possible

Bright orange and already popping up on porches across the country, the pumpkin is the most infamous fall signifier. Beyond its decor potential, this member of the squash family is also a bit magical (just ask Cinderella or check out The Legend of Sleepy Hollow). Of all the lore, we’re partial to Peter Peter Pumpkin Eater for his diet and all it’s gourd-infused potential. Tempted to try it? Here are the five ways to start.

1. These pumpkin-packed sticky buns (pictured above) are practically guaranteed to improve any autumn morning. The gooey pastry is topped with a sweet pecan-bourbon caramel sauce for an extra indulgent coating.

Continue Reading Fall Fest: Eat As Much Pumpkin as Possible

This Native American Restaurant Serves ‘Pre-Colonization’ Menu

There aren’t exactly many Native American restaurants in this country, which is kind of a bummer. As a matter of fact, New York City boasts exactly zero. Minneapolis, however, will soon house one. Even cooler? Fortunately, the creator promises the entire menu will come from the days before colonization. Unfortunately, that means no pizza.

The eatery, which will be named The Sioux Chef, is set to feature the area’s only Native American menu. The items on order here will be the real deal, as in actual meals that were prepared many, many moons ago. This means stuff like Wojapi soup — which is made from duck and dandelion — and stewed rabbit with fiddlehead fern. Many of the dishes are inherently familiar and exotic at the same time. In other words, it’ll probably be delicious.

The chef behind The Sioux Chef, Sean Sherman, plans on having the restaurant open in a couple of months. In the meantime, he is playing his trade by catering events in the area.

c