Tag Archives: Food Network

Close-up image of braised beef and red chilies on a plate

The Pioneer Woman’s Braised Beef and Red Chilies is the Comfort Dish You Need Right Now


Using four different types of red chilies, this braised beef with red chilies recipe is perfect on top of tacos, for a make-ahead meal or to be paired with your favourite carb for a more filling dish – any day of the week.

Related: Weeknight Dinners That Taste Even Better as Leftovers

Close-up of braised beef stew on top of a taco with cilantro

Braised Beef and Red Chilies

Prep time: 55 minutes
Cook Time: 3 hours
Total Time: 3 hours and 55 minutes 
Yield: 6 to 8 

Ingredients:

8 to 10 dried New Mexico chilies
4 cloves garlic
3 tablespoons olive oil
One 4 to 5-pound chuck roast, cut into 1-inch cubes
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 tablespoons tomato paste
1 large onion, sliced
2 cups beef stock
2 tablespoons sugar
2 bay leaves
Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving 

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

Directions:

1. Add the chilies and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)

2. Preheat the oven to 275 degrees F.

3. Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chili powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.

4. Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 ½ to 3 hours.

5. Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

Recipe courtesy of Ree Drummond.

Watch  The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Food Network hosts smiling at the camera cropped side-by-side

5 New Releases to Binge on Amazon Prime This October

October on Food Network is a food lover’s paradise. Whether it’s getting scary-good baking inspiration from all of the awesome Halloween shows or tuning into new crave-worthy seasons of some returning favourites, there is something for everyone on Food Network Canada on STACKTV with Amazon Prime Video Channels. 

Dinner Impossible

When to Watch: New season premieres October 6 at 10 PM ET/PT

Robert Irvine smiling at the camera wearing sunglasses

For each seemingly impossible mission, host Robert Irvine (Restaurant Impossible) must cook an extraordinary meal, for a group of special people, using limited resources. From the California coast to the woods of Michigan, Robert is pushed to his max as he battles the elements – and the clock – to deliver a world-class meal.

Chopped: Alton’s Maniacal Baskets  

When to Watch: Premieres October 5 at 10 PM ET/PT

Alton Brown looking into the camera wearing a dark sweater with a dark background

Chopped: Alton’s Maniacal Baskets features Alton Brown (Good Eats: Reloaded) harnessing the power of his large social media following, as he joins forces with his fans to come up with maniacal ingredients that are sure to have the competitors in disbelief. The winning chef goes home with the $50,000 cash prize. Think victory will come easily in any of the battles? Not with Alton Brown in town.

Related: See More Recipes From Alton Brown

Trisha’s Southern Kitchen 

When to Watch: New season premieres October 17 at 11:30 AM ET/PT

Trisha Yearwood looking off to the distance and smiling wearing a red shirt

Whether it’s for entertaining, celebrating the holidays or just a day hanging out with her friends, country music star and best-selling cookbook author Trisha Yearwood’s recipes always have a story to tell and are fun and easy to make.

See More: Iconic Southern Comfort Food, From Cornbread to Fried Chicken

Carnival Eats 

When to Watch: New season premieres October 9 at 8 PM ET/PT

Noah Cappe is taking a bite into a hot dog and squinting

Noah Cappe is back on the road, showing off the best Hawaii has to offer, then even making a stop in Vancouver, British Columbia to visit a winter wonderland festival as he continues his quest for the best carnival eats.

Related: Watch Carnival Eats Extras Online

Symon’s Dinners Cooking Out

When to Watch: New season premieres October 30 at 10:30 AM ET/PT

Chef Michael Symon smiles into the camera holding a rack of grilled chicken

Michael Symon (BBQ Brawl, Burgers Brew and Que, Iron Chef Gauntlet) is back grilling up some of his all-time favorite dishes in this season of Symon’s Dinners Cooking Out. Michael lays out his tips and tricks for creating amazing meals in the great outdoors.

Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

tea and orange brined turkey on a serving platter

The Ultimate Guide to Turkey Cooking Times

The main event during the holidays often involves serving a perfectly juicy and succulent roast turkey to the ones you love. The last thing you want to do is present an overcooked (or worse, undercooked) bird. Even if this isn’t your first gobbler, it’s handy to have a cheat sheet on file to ensure you’re on track for dinner time. Follow the chart below for a foolproof way to roast the perfect turkey for your holiday feast every single time.

Related: The Best Leftover Turkey Recipe You’ll Ever Need (We Promise!)

Get the recipe for Tuscan Turkey Roulade

How to Roast a Basic Turkey

Preheat the oven to 325°F. In a large roasting pan, place thawed turkey, breast side up and tent with a piece of aluminum foil. Bake turkey using the chart below. Remove foil during last hour of cook time. Cook until meat thermometer inserted into the thickest part of the thigh reads 170°F.

Size of Turkey Unstuffed Stuffed
10-12lbs 3 – 3 ¼ hours 3 ½–3 ¾ hours
12-16bs 3 ¼ – 3 ¾ hours 3 ¾ – 4 ¼ hours
16-20lbs 3 ¾ – 4 ¼ hours 4 ¼ – 4 ¾ hours
20-24lbs 4 ¼ – 4 ¾ hours 4 ¾ – 5 ¼ hours


Related: How to Brine a Turkey and Why You Should Try It

turkey cut in half on a plate with green leaf garnish and orange slices

Get the recipe for Tea- and Orange-Brined Roasted Turkey

Top Turkey Cooking Tips

1. If using a frozen bird, ensure it’s fully defrosted before roasting.

2. Take your bird out of the fridge while the oven preheats. Juices will run clear when the turkey is done. Look at the juices running from the meat around the thigh bone.

3. If you’re using a convection oven, your bird will cook in 25 per cent less time. Take 15 minutes off each hour on the recommended times above.

4. After the turkey is removed from the oven, let it rest for minimum 30 minutes. The juices need to resettle into the meat.

Looking for more delicious inspiration? Here are the perfect side dishes to pair with your holiday turkey.

Slice of tsunami cake being taken out with a knife in the cake

Carla Hall’s Bloody Good Tsunami Cake is a Must-Make Halloween Dessert

Halloween Baking Championship judge Carla Hall knows a thing or two about scary cakes. And her pull-me-up cake recipe, AKA a cake that uses a see-through plastic sheet that you pull up to reveal an explosion of liquid icing or melting chocolate oozing down the cake, looks as scary as it sounds. Did we mention it was even more delicious? Carla recommends putting a plastic toy hatchet, meat cleaver or a dagger into the top of a cake of your choice (her recipe for a delicious red velvet cake is below), but she says buying a store-bought cake is OK too.

Tsunami Cake being cut into

Related: 16 Scary-Good Halloween Cakes and Cupcakes

Carla Hall’s Bloody Good Tsunami Cake

Prep Time: 1 hours
Cook Time: 2 hours (includes cooling and chilling)
Total Time: 3 hours
Servings: 8-10 

Ingredients

Roasted Beet Purée:
2 large beets
¼ tsp kosher salt
1 Tbsp olive oil

Red Velvet Cake:
2½  cups all-purpose flour, plus more for the cake pans
1½  cups granulated sugar
2 Tbsp cocoa powder
1 tsp baking soda
1 tsp kosher salt
¾ cup buttermilk
½  cup vegetable oil
2 Tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract
2 large eggs, at room temperature

Cream Cheese Frosting:
1 lb (454 g) cream cheese, at room temperature
1 stick (8 Tbsp) unsalted butter, at room temperature
2 cups white chocolate chips, melted
1 tsp vanilla extract
2 cups powdered sugar

Bloody Good Tsunami Topping:
1½  cups milk
1⅓ cups heavy cream
¼ cup cornstarch
Pinch kosher salt
1¾ cups sweetened condensed milk
Red food coloring, as needed
Red sprinkles, for topping
Red sparkling sugar, for topping 

Related: 15 Creepy (and Cute) Halloween Party Food Ideas

Slice of Tsunami Cake on a plate with finger prints on it

Directions

Special equipment: two 8-inch (20 cm) round cake pans; an 8-inch (20 cm) cake round; a rotating cake stand; a plastic toy hatchet, meat cleaver or dagger; a large sheet of clear acetate, at least 2 inches wider and 5 inches taller than the assembled cake.

1. For the roasted beet purée: Preheat the oven to 425ºF.

 2. Place the beets in a piece of foil and season with the salt. Top with the olive oil and a splash of water, close up the foil and roast until a knife or skewer comes out with ease when inserted into the beets, 25 to 30 minutes. Set aside to cool just enough to handle.

3. Peel the beets, transfer to a blender with any remaining juices and purée, adding up to ¼ cup water if needed to get it to puree.

4. For the red velvet cake: Reduce the oven temperature to 350ºF. Butter and flour two 8-inch (20 cm) round cake pans.

5. In the bowl of a stand mixer, combine the flour, granulated sugar, cocoa, baking soda and salt. Mix on low for 30 seconds with the paddle attachment.

6. In a separate bowl, whisk to combine ½  cup of the roasted beet purée, the buttermilk, oil, food coloring, vinegar, vanilla and eggs. In 2 parts, pour into the mixer. Mix on medium speed until combined. Do not overmix. Pour the batter into the prepared pans.

7. Bake on the center rack until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes, then turn out on a wire rack. Let the cakes cool completely before frosting.

8. For the cream cheese frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer until combined. Add the chocolate and vanilla extract, then continue to mix until incorporated. Next, slowly add the powdered sugar, beating until the frosting is light and fluffy. Transfer to a piping bag or Zip Top bag and snip off the end.

9. Pipe a tablespoon of frosting onto a rotating cake stand and place an 8-inch cake round on top, pressing gently to adhere. Place the first cake on the cake round and trim the dome to make flat if needed. Cut the cake in half horizontally to make 2 layers. Frost the top of the first layer, then place the second half on top and frost. Repeat with the remaining cake, cutting in half and stacking between layers of frosting. There should be 4 layers. Finally, frost the sides, finishing with the top.

10. For the bloody good tsunami topping: Whisk the milk, heavy cream, cornstarch and salt in a medium saucepan until smooth. Heat over medium heat, whisking constantly, until the mixture just begins to thicken, about 5 minutes. Remove from the heat and immediately whisk in the condensed milk and red food coloring (as many drops to get the color you prefer). Place a layer of plastic wrap over the top of the mixture to prevent a skin from forming, then allow to cool completely before using.

11. To assemble the bloody good tsunami cake: cut a sheet of clear acetate that can wrap completely around the base of the cake, adding an extra 2 inches so that it can be secured with tape on the side and also making sure that the acetate is taller than the top of the cake by at least 5 inches. Wrap the acetate around the cake and tape it to form a long tube  – it should not be so tight as to squeeze against the outer layer of the cake, but still have no gaps at the top of the cake so that the topping will not seep over the edges. Gently spoon the bloody good tsunami topping over the top of the cake, then spoon an even layer of red sprinkles and sparkling sugar, about ¼ inch thick, over the topping. Plunge a plastic toy hatchet, meat cleaver or dagger into the center of the top of the cake – it should be very decorative and realistic looking for the best effect!

12. To reveal the tsunami, grasp the top of the acetate and gently pull up to loosen from the base of the cake, then continue pulling up over the top of the cake in one single motion to allow the topping to cascade over the side of the cake.

Related: Apple Poke Cake

Watch the Video:

Watch Halloween Baking Championship and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Recipe courtesy of Carla Hall.

Headshot of Ree Drummond over a close-up of her broccoli rice casserole dish

The Pioneer Woman’s Broccoli Rice Casserole is a Comforting Twist on a Classic Side

There are a few things we all crave when we’re sitting down for that iconic Thanksgiving meal: fall flavours, harvest-inspired platters and plenty of soul-warming, comforting options. With that said — as much as we can’t get enough of seasonal classics like stuffing and cranberry sauce — there’s also plenty of room at the table for new spins on savoury side dishes. Enter the queen of home-cooking comfort food, The Pioneer Woman Ree Drummond, and her latest perfect-for-Thanksgiving casserole recipe. 

Close-up of Best Broccoli Rice Casserole

Made from a delectable mix of long-grain rice, broccoli and a plethora of cheeses, this easy-to-prepare casserole is creamy and oh-so comforting — making it a delicious addition to your Thanksgiving (and everyday, really) dinner table.

Related: The Pioneer Woman’s Must-Try Casserole Recipes

Best Broccoli Rice Casserole

Total Time: 50 minutes
Serves: 10 to 12

Ingredients:

4 Tbsp (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 Tbsp all-purpose flour
1/2 tsp dry mustard
1/4 tsp cayenne
3 cups whole milk
4-oz cream cheese, at room temperature
1/2 cup grated Parmesan
1 tsp freshly ground black pepper
1/2 tsp kosher salt
1/2 tsp paprika
8-oz processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6-oz diced pimentos, drained
2 1/2 cups cooked long-grain rice

Related: The Pioneer Woman’s Ultimate Comfort Food Recipes

Directions:

 1. Preheat the oven to 350°F.

 2. In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.

 3. Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.

 4. In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

Looking for more of The Pioneer Woman’s easy comfort-food meals to warm your dinner table? Try one of these recipes from Ree Drummond this week!

Watch The Pioneer Woman and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.


Carla Hall is laughing and has a big smile on the set of Halloween Baking Championship

Carla Hall Shares Her Favourite Moments From This Season (Plus, the Trend She Predicts for 2022)

She’s neither a fan of slasher movies nor psychological thrillers. But on this season of Halloween Baking Championship, Carla Hall says expect to see plenty of scary challenges incorporating those themes. That’s because this season, the show is playing homage to 1980’s slashers movies  both ionic, obscure and just downright freaky.

Carla Hall on the set of Halloween Baking Championship

Carla is joined yet again by her co-judges, Pastry Chefs Stephanie Boswell and Zack Young, as well as host John Henson to help choose this season’s winner. Carla says the group’s common shared interests, such as acting and overall rapport is a huge part of why she thinks Halloween Baking Championship has been such a fan favourite all these years and why it continues to be one of the most entertaining shows.

Related: Halloween Baking Championship: Meet the Season 7 Bakers

“ I think the bakers are great, but [the cast] there is a sense of family with John and my fellow judges,” Carla says. “We just don’t keep ourselves strapped with boundaries. We really play and we get into the characters that we dress up as. And no other show has the costumes. I think the costumes every year just level up.”

Judges look at a pie on this season of Halloween Baking Championship

Carla Hall’s Highlights From Halloween Baking Championship

Speaking of levelling up, Carla says fans can expect to see bakers create some of the scariest cakes to date with the set and costumes coming in a close second! “This year, the network allowed us to get really scary [meaning] we can have skin hanging off of our faces,” said Carla.

“The fact that the setting of the show is at Camp Devil’s Food Lake, so [think] legs, scariness, spookiness, things jumping out at you you can plan on all of that. I might not be able to tell you when it’s going to happen, but just know it’s going to happen.”

Finished pie on a cake stand on display in the Halloween Baking Championship studio

What else? Maybe not as frightening, only “ugly delicious” as Carla calls them, but “you’re going to see a lot of great crusts this season.” And who doesn’t like a good crust? Carla says she’s first in line for a delicious slab of pie.

“If I had to choose between cake or pie, I would choose pie because I love fruit and I love the flakiness. I love the differences in texture with pie. I love a flaky buttery crust.”

Tips for Going Beyond Cake Decorations

Decorating a cake so it wows the judges on the show takes technical skills, artistic abilities and a load of experience, says Hall.  But her advice for home bakers aspiring to be on the show or who want to be the star in their own kitchens at home?  Take risks and go beyond focusing on just the decorations.

Related: Gorgeous Edible Cake Decorations To Elevate Any Dessert

“It’s not just about decorating, but really [bakers have to] make sure that the textures of your baked goods are great,” she says. “Understand how butter works: Do you want to use room temperature or softened butter? I mean, those are very different things. Start slowly, then go to [the] decorating and then just make sure that it’s something that you enjoy.”

Carla Hall looking at a pie on the set of Halloween Baking Championship

As for that one winning element that edges out the competition? Dare to be different.

I think white sugar is overused and I think I would like to see the bakers explore different sweeteners because it gives more interest to the baked goods. I’m thinking there’s always some kind of raspberry with chocolate. I would like to see them break out and use something that’s not so predictable.”

Related: Apple Spider Web Pops

Carla Hall’s Trend Predictions for 2022: Savoury Sweets and Spices

Using savoury spices in baked goods is something Carla says bakers on the show typically shy away from using – but not this season.

“When I think of spices, I think of cumin, cayenne and black pepper, [and] we actually forced them [the bakers] to use them. You’re going to see cinnamon, you’re going to see nutmeg, you’re going to see allspice. Those are the very traditional spices, you see those. What we challenge them to do, though, is to go beyond their comfort level and use some of these other spices.”

Wes Dills' cake, as seen on Halloween Baking Championship, Season 7.

As for cake trends, Carla is glad to say goodbye to piñata cake, tsunami or pull-it-up cakes and drip cakes, and say hello to using savoury vegetables in cakes instead.

“What I think could be a trend or maybe I want this to be a trend is vegetables sweetened and turned into something else,” Carla told us. Using parsnips, or something like that in a cake, instead of carrot cake, [perhaps] celery root, the texture with celery root could be really nice. People are starting to use beets in a red velvet cake instead of the red dye because it’s natural, but the texture of beets also gives us that moist crumb.”

Related: Make-Ahead Gory White Chocolate Truffles for Your Next Halloween Bash

Carla Hall’s Favourite Recipes and Baking Traditions

Holidays like Halloween and Thanksgiving are a great time to get everyone in the family involved in creating a meal and making long-lasting traditions, says Hall. Admittedly, the former Top Chef contestant says she didn’t start baking until she was well into her twenties, but she always loved to eat especially her grandmother’s cornbread

I remember just like watching her waiting for that cornbread to be done..you would have that cast iron skillet, you put the oil in the skillet and then you pour the batter into the skillet, and I remember, the sizzle that the batter would make. And then all of the batter would be rolling up the sides of that cast iron skillet and that she would put it in the oven. And I knew in 20-minutes we’d be eating.”

She says in those early days it wasn’t about learning how to make the cornbread however, but rather for her, it was about recreating the memories surrounding the moments before she ate the cornbread that in part, inspired her baking career today. 

Watch Halloween Baking Championship Mondays at 9 PM ET/PT. Watch and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Buddy Valastro and his Carlo's Bakery team pose for a photo after winning Season 3 of Buddy vs. Duff

Buddy vs. Duff Season 3: The Best Moments

A close race right up until the very end, the third season of Buddy vs. Duff kept viewers in suspense with a completely tied score heading into the finale. Despite filming on both coasts with judges scattered across the country due to the pandemic, the rivalry was just as fierce in this East Coast/West Coast mashup. Both bakers also came into the competition changed by life circumstances: Buddy Valastro’s bowling accident that injured his dominant hand (a crucial tool for a baker) and the birth of Duff Goldman’s first child Josephine, with his wife Johnna.

Although Buddy took home the ultimate win with a 247-245 final score, the eight-episode season was filled with memorable moments from the Charm City Cakes and Carlo’s Bakery teams. Let’s take a look at a few of Season 3’s best moments.

Related: Meet the Cast of Buddy vs. Duff

A Return To The Classics: Episode 3, “Sweet Rides”

Calling back to an early challenge in Season 1, Duff suggested a rematch to redeem his team’s previously faulty hydraulics on a lowrider 64 Impala that he built with lead cake decorator Geof Manthorne. “It was a cool cake, but not our best work,” admitted Duff. This time, Duff and Geof had a team supporting them and went bigger and better with an eight-foot-long version showing off an LA bounce and working headlights and taillights. Ultimately, the car ended up losing narrowly by two points to Buddy’s fire engine red ’57 Chevy convertible, which impressed the judges with its detailed interior and stunning isomalt work.

 

View this post on Instagram

 

A post shared by Duff Goldman (@duffgoldman)


An Ace In The Hole: Episode 8, “Monster Matchup”

Secret weapon Laurent Branlard was a real ringer on the Carlo’s Bakery team, spinning out sugar work that wowed the judges time and time again. His glowing blown sugar spikes with a colour-changing light reflecting through them was a stunning game-changer on the team’s 20-foot long dinosaur. Not only did Laurent, an executive pastry chef, create 70 of these spikes (“I’m not going to lie —it’s pretty overwhelming,” he said), but he also found time to decorate them with disturbingly realistic lesions on the cake. “Who doesn’t dream about eating a pimple?”, he joked.

 

View this post on Instagram

 

A post shared by Buddy Valastro (@buddyvalastro)

Mishaps: All Season

From dropped trees on Duff’s hanging gardens to a tire blow-up on Buddy’s classic car, both teams had to deal with mishaps all through the season. During the Episode 4: First We Feast episode, both teams faced challenges in construction. As the Carlo’s Bakery crew moved their massive cake slice into the final area, Buddy got to do some last-minute repair when the sprinkles on the back started falling off, leading head sculptor Ralph Attanasia to dub Buddy the “Sprinkle Boss” and reducing the team to giggles. “We actually had a little disaster of it falling down and we had to redo it. I gotta be honest with you — the second time around, I think we did it better,” Buddy told the judges.

See More: The Best Moments From Season 2 of Buddy vs. Duff

 

View this post on Instagram

 

A post shared by Buddy Valastro (@buddyvalastro)

On the Charm City Cakes side, homemade jelly jars made of isomalt filled with corn syrup were a great concept that had some issues with execution (trust Geof to hack a solution when the liquid springs a leak in the isomalt).

…And Machinery: All Season

Finally, who could forget the madcap machinations that occurred on both sides this season? Buddy’s love of his forklift (even executing a complicated cake flip that previously led to disaster in previous seasons) led pastry chef and cake artist Becky Blaso to comment, “Buddy always says go big or go home” when watching the mayhem. On the Charm City Cakes team, from Geof’s pivoting table belt that lifted the arms of nine-foot monster Marty to the lighting effect that animated the final cake, the team went all out to try new things. “Having the extra day gives us extra time to be extra dumb and dangerous,” observed Duff of Geof’s mad scientist lightning tube wiring.

Watch Buddy vs. Duff and stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

American singer Meghan Trainor and Acclaimed Chef Marcus Samuelsson smile for the camera in front of a banner that reads Top Chef Family Style

4 Hot New Releases to Binge on Amazon Prime This September

Cooler temps, fall colours and craving comfy foods: Seasons are changing and so is the great content on Food Network.

From your top shows with a twist (think, “Top Chef but make it family”) to Halloween on Food Network (ghastly cake creations and frightful eliminations!),  we won’t be judgy if you binge on these shows playing on your device with StackTV on Amazon Prime.

Top Chef Family Style

When to Watch: New series premieres September 16 at 9 PM ET/PT


This new reality-based cooking competition is hosted by Grammy Award-winning global superstar Meghan Trainor with acclaimed chef, James Beard Award winner and best-selling cookbook author Marcus Samuelsson serving as Head Judge. It takes family ties and blends in high stakes, jaw-dropping talent and heart-warming humour that families across generations can enjoy. Talented young chefs – each teamed up with an adult partner of their choice –are competing to win the grand prize including $50,000.

Related: Memorable First Bites from Top Chef Canada

Halloween Baking Championship

When to Watch: New season premieres September 13 at 9 PM ET/PT

Judges Stephanie Boswell, Zac Young and Carla Hall and Judge John Henson, looking at the camera on the set of Halloween Baking Championship.

Camp Devil’s Food Lake is the backdrop for Season 11 of this wildly popular baking competition. The inspiration? 1980s slasher films. So get ready to see creepy-crawly desserts to deadly delicious cupcakes being whipped up, as the bakers try and prove their skills to a panel of costumed judges in order to land the $25,000 prize (and the title of Halloween Baking Champion)!

Related: Meet the Season 6 Competitors

Halloween Wars

When to Watch: New season begins on September 19 at 9 PM ET/PT

Zak Bagans sits in a chair on the set of Halloween Wars

Paranormal investigator Zack Bagan has seen a lot of supernatural things in his 15-years on the job. As the new host for the season, he shares some of those experiences with eight expert teams.  Taking inspiration from his collection of dangerous and mysterious artifacts from his Haunted Museum in Las Vegas, he will challenge the teams of sugar decorators, cake bakers and pumpkin carvers to create spooky AND tasty creations, eventually earning the coveted $25,000 prize.

Related: Meet the Halloween Wars Season 10 Competitors

The Big Bake: Halloween

When to Watch: Series premiere September 27 at 8 PM ET/ 5 PM PT

The Big Bake: Halloween is back with a bang for Season 2. The team of bakers need to think big and bold, blowing up their designs to gigantic proportions – keeping their spirits aligned with everything Halloween, of course. In the end, the most ambitious, eye-popping and delicious cake will go home with a $10,000 prize.

Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Ina Garten's skillet kitchen in a cast iron pan with lemon slices

Ina Garten’s Skillet-Roasted Lemon Chicken is a Game Changer for Weeknight Meals

Roast chicken isn’t just for Sunday dinners any more thanks to this easy recipe from The Barefoot Contessa. Using a cast-iron pan, nestle an herb-marinated, butterflied chicken on a bed of lemon slices, onion and garlic and roast at a high temperature. In just under an hour, you’ll have perfectly tender chicken with golden, crispy skin. With a little help from Ina Garten, you’ll be channelling your inner chef in no time at all!

Related: Ina Garten’s Quick Recipes Using Store-Bought Ingredients

Ina Garten’s Skillet-Roasted Lemon Chicken

Total Time: 1 hour 25 minutes (includes resting time)
Serves:
3

Ingredients:
2 tsp fresh thyme leaves
1 tsp whole fennel seeds
Kosher salt and freshly ground black pepper
⅓ cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-lb) chicken, backbone removed and butterflied
½ cup dry white wine, such as Pinot Grigio
Juice of 1 lemon

Related: Ina Garten’s Best Chicken Recipes: From Roast Chicken to Pot Pie

Cast iron pan with skillet cooked grilled chicken

Directions:

1. Preheat the oven to 450°F.

2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

3. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160°F.

5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Related: Any Hour is Cocktail Hour Thanks to Ina Garten’s Classic Cosmopolitan

Bone-in chicken bread with lemon and side of greens

For more kitchen inspiration from The Barefoot Contessa: Back to Basics, check out the 15 Cooking Techniques That Ina Garten Wants You to Know.

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Host Duff Goldman at Charm City Cakes with his arms folder and a smile on his face

The Evolution of Duff Goldman: From Ace of Cakes to Buddy vs. Duff

Duff Goldman became a household name with Ace of Cakes but soon, the success of the Food Network series inspired other cake shows and the landscape became sweetly saturated. Thankfully that was just beginning for this chef, who is also a bit of a rock star — he plays bass in the Elvis cover band Foie Grock, after all.

From emerging as the face of Charm City Cakes, to cookbooks, a handful of shows on Food Network Canada, and a very full personal life, it’s safe to say that Duff’s (dessert) plate is full. Let’s go back and see how it all began, shall we?

Watch Buddy vs. Duff Sunday at 9 PM ET/PT and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

The Name of the Game

 

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Jeffrey Adam Goldman was born in Detroit in 1974 before his family moved to Missouri. His nickname came from his older brother, Willie, who was unable to pronounce “Jeffrey.” Instead, “Duffy” became his new permanent nickname. Thank goodness. Not sure we could handle a Jeff and a Geof (Geoffrey Manthorne, Duff’s right hand man).

Easy as Cake

 

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Duff’s been working in kitchens since he was 14. His first job was at a bagel store at the mall and eventually he became a fry cook at McDonald’s. In college, he applied to work as a cook at the Charleston, one of Baltimore’s finest restaurants, but head chef Cindy Wolf told him he lacked experience. She did, however, offer him a position making cornbread and biscuits. That was the turning point in his career.

Fine Art

 

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Let’s not forget that Duff went to culinary school. Post-university (he has degrees in philosophy and history from the University of Maryland), Duff attended the Culinary Institute of America. It was there that he discovered his serious cake-making skills. He then worked at The French Laundry, run by renowned chef, restaurateur and cookbook author Thomas Keller. Under Keller’s leadership, Duff realized food and art could become one beautiful thing.

Business as Usual

 

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Duff first launched his cake business in 2000, out of his Mount Vernon, Virginia apartment. There, he would make one cake a week, but as time went by his confections were becoming more in demand. Two years later he opened Charm City Cakes — this time out of a studio in Baltimore. By 2003, Duff sold $130,000 worth of cakes, nearly three times what he sold in his first year.

Show Time

 

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Ace of Cakes was born in 2006. The show focused on the daily operations of Charm City Cakes as Duff and his equally fun and quirky staff went about their daily routines, constructing cakes using a variety of traditional and unconventional tools (like belt sanders, blowtorches and power saws). The show ran for 10 seasons over five years, coming to an end in 2011.

No Slowing Down

 

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Ace of Cakes may have ended but that didn’t mean things were less busy for Duff. On the contrary, he opened his second bakery, this time in Los Angeles, which has the same Baltimore charm just in sunnier conditions. And more famous people.

Memory Lane

 

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Some of the more memorable events Charm City Cakes has represented over the years were the premieres of Kung-Fu PandaHairspray and a couple of the Harry Potter movies, not to mention the times he was commissioned to make replicas of Radio City Music Hall, Wrigley Field, and the Hubble Space Telescope.

Love and Marriage

 

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Duff and his then girlfriend Johnna Colbry dated for three years before they got married on Jan. 21, 2019. Naturally, there were three cakes at the ceremony: an underwater-themed creation that hung from the ceiling, a traditional white wedding cake for Johnna and a meat cake for Duff. That last concoction was memorable thanks to its bottom meatball tier, secondary meatloaf tier, lamb shawarma for the third tier, and scrapple on top. The frosting was mashed potatoes, bacon roses adorned the “icing,” and gravy cascaded from the chocolate fountain. Obviously.

Lights, Camera, so Much Action

 

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Ace of Cakes may have taken up a lot of Duff’s precious baking time, but after a few years’ hiatus, the baker and chef returned to the small screen in 2014 with Kids Baking Championship. He quickly followed that up with Holiday Baking ChampionshipSpring Baking Championship and Duff Takes the Cake.

Putting Pen to Paper

 

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Duff has always been willing to share the secrets to his success, which he does in cookbook form. The personality released his third title in Fall 2020, Super Good Baking For Kids. Previously he had also released  Ace of Cakes: Inside the World of Charm City Cakes and Duff Bakes: Think and Bake Like a Pro at Home.

Growing His Family

 

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Duff’s third book may have been inspired by the fact that he was about to become a dad himself. In February 2021 Duff and Johnna welcomed baby girl Josephine to the world. “We made a family! I have a whole little family!” he wrote on social media at the time. “I keep telling Josephine about all the wonderful things she’s gonna get to try like pizza and candy and swimming and concerts and riding a bike.”

Merching Out

 

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In addition to growing his business and his family, Duff has also gotten into the merchandising game. On his official site, he hocks plenty of branded t-shirts, beanies and baking accessories, allowing fans to bring a little of Duff into their own kitchens, too.

His Latest TV Adventure

 

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Duff’s latest competition, Buddy vs. Duff, is now in its third season. Duff took the crown in Season 1 thanks to his seriously charming yet complex cakes, but Buddy Valastro rebounded in a big way to take home the win in Season 2. This season, everything will be on the line for these legendary cake artists, who hope to prove once and for all that they are the reigning cake champ.

Watch Buddy vs. Duff Sunday at 9 PM ET/PT and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Posted by Denette Wilford. Last Updated on August 22 by Amber Dowling.

Host Buddy Valastro talks to his team on the new season of Buddy vs. Duff.

The Evolution of Buddy Valastro: From Cake Boss to Buddy vs. Duff

Buddy Valastro has come a long way in a short time, from son of a baker to boss of all things baked. And while his personality has made for perfect television, Buddy still does what he does best: bakes elaborate and mouthwatering cakes that are treats for the mouth and the eyes. But while cakes may be his day job (thanks to Carlo’s Bakery), family is everything for the husband and father of four. His two cookbooks are all about famiglia and the fourth generation baker keeps those traditions going in his shops. Let’s take a walk down memory lane and explore the evolution of Buddy Valastro.

Watch Buddy vs. Duff Sunday at 10 PM ET/PT and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

 Jersey Boy

 

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Buddy was born in Hoboken, N.J. in 1977. The baby of the Valastro clan (he has four older sisters) began working at his family’s business, Carlo’s Bakery, at age 11, alongside his father, Buddy Sr. He took baking courses in high school, but the gene was already baked in his blood. Nothing was going to stop him from creating cakes and other amazing confections.

Shop Talk

 

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Buddy’s dad passed away in 1994 when Buddy was 17. The son not only took over the shop but also succeeded his Pops as the new cake boss — literally.

Buddy’s Television Debut

 

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The shop has made a name for itself by producing some of the most extravagant and grandiose cakes. Buddy made his first appearance on the Food Network in 2007, when he guest-mentored the “Battle of the Brides” episode of Food Network Challenge. But with his personality, it wouldn’t be the last we saw of him on-screen. In fact, it was just a taste.

Star Power

 

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Carlo’s Bakery is known for creating cakes for any occasion that are devoured by celebrities (from Britney, to Gigi, to Beyoncé, to Big Bird) and ordinary Joes alike.

The Big Time

 

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In 2009, his series – the aptly named Cake Boss – premiered on TLC and ran for eight seasons. It spawned several spinoffs including Next Great BakerKitchen BossBakers vs. Fakers and Buddy’s Family Vacation, which featured Buddy, wife Lisa and their four kids — Sofia, Buddy Jr., Marco and Carlo — as they embarked on an RV road trip across America in search of delicious eats and fun-filled adventures.

Sweet Street

 

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Carlo’s Bakery was actually founded by Italian pastry chef Carlo Guastaferro in 1910 before he sold it to Buddy’s father in 1964. In 2010, in honour of the bakery’s 100th anniversary, Hoboken renamed the corner of where the shop sits (Washington and Newark Streets) to Carlo’s Bakery Way.

A Tough Personal Loss

 

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In 2017 Buddy suffered a huge personal blow when the family lost their matriarch, Mary Valastro. The 69-year-old had been diagnosed with ALS, also known as Lou Gehrig’s disease, and she put up a good fight. “She is no longer suffering and I hope she’s dancing to ‘I Will Survive’ with my dad right now,” Buddy shared on social media at the time.

A Rivalry Was Born 

 

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The brilliant idea of pitting Buddy against Ace of Cakes’ Duff Goldman was an epic baking battle that couldn’t be denied. They may be baking royalty but their styles are very different as Buddy’s cakes tend to be huge and filled with all kinds of personality, while Duff’s are meticulously detailed. In any case, Buddy vs. Duff was born, and one thing was clear: Buddy didn’t like it when he lost to Duff—he didn’t like it one little bit.

Host With the Most

 

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Buddy may have been licking those frosted-filled wounds following the first season of Buddy vs. Duff, but he was too busy to dwell on the loss for long. The 43-year-old couldn’t be a more perfect host for the series Bake You Rich, which saw four bakers competing to become a household name. Each episode’s victor found their winning creation available to order at Carlo’s Bakery. Now that’s sweet!

Ace of Cupcakes

Buddy broke his own Guinness World Record in October 2019 when he appeared on Live! With Kelly and Ryan and iced even more cupcakes in one minute than he did earlier in the year.

Buddy vs. Duff: Take Two

 

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Duff may have taken Season 1 of Buddy vs. Duff but Buddy had something to prove in the show’s second season. He and his team mounted an epic comeback with some of the biggest cake creations we’ve ever seen, evening out the score between these two bakers by taking home the win.

A Tragic Accident

 

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Buddy’s victory was short-lived when, in September 2020, he mangled his hand in a gruesome freak accident while bowling with his family. The bowling pinsetter malfunctioned, and a metal rod impaled his hand. The ace baker then underwent five reconstructive surgeries and physical therapy, and today he says he feels back to 90-95 per cent.

Ready for Round 3

 

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With Buddy and Duff tied at one win apiece, there’s a lot on the line as we head into Buddy vs. Duff Season 3. This time around the challenges are tougher than ever, but both personalities seem ready to prove that they have what it takes to outdo the other. And as far as we’re concerned, we can’t wait to see how it all plays out.

Watch Buddy vs. Duff Sunday at 9 PM ET/PT and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Posted by Denette Wilford. Last Updated on August 9 by Amber Dowling.

Food podcaster Dan Ahdoot standing in front of a wall of dishes during the show Raid the Fridge

3 Hot New Releases to Binge on Amazon Prime This Fall

Summer winding down doesn’t have to be a reason to fret- not when there are this many exciting new shows to look forward to watching with STACKTV on Amazon Prime.  

From a new celebrity-studded competition (hello former White House staff member, Kal Penn) to a delightful competition powered by everyone’s favourite frozen sweet treat, there’s something for everyone to enjoy.

See More:  You Won’t Believe These Foods Are Dairy-Free

Money Hungry

When to Watch: Series premiere August 31 at 9 PM ET/PT

Kal Penn hosts the new show Money Hungry, Season 1.

Cookbook authors, amateur home cooks, restaurant critics and talented chefs put their taste buds to the ultimate test in this five-episode series hosted by Kal Penn. Money Hungry contestants showcase their palates and culinary knowledge to identify ingredients in three rounds of intense tastings, as they fight for a chance to win a whopping $50,000.

Ben and Jerry’s: Clash of the Cones

When to Watch: Special series premiere August 30 at 9 PM ET/PT

Judges standing in front of a photo wall for the new show Ben and Jerry’s The Cold Wars, Season 1.

Six ice cream masters get a once in a lifetime opportunity in Ben and Jerry’s: Clash of the Cones to create a Ben & Jerry’s ice cream flavour of their own, capturing the essence of a celebrity or pop culture icon. Celebrity inspirations include hip-hop icon and actor Chris “Ludacris” Bridges, actor Kevin Bacon and famed bakers,  Duff Goldman and Buddy Valastro.

See More: 26 Tasty Ways to Use Up Leftover Ice Cream

Raid the Fridge

When to Watch: Series premiere September 1 at 10 PM ET/PT

Host Dan Adhoot stands in front of a display for the show Ben and Jerry’s The Cold Wars, Season 1.

Hosted by food podcaster Dan Ahdoot, Raid the Fridge is exactly what this new series’ name suggests: Four top-notch chefs pinned against one and another to come up with some exciting and creative dishes when faced with mystery fridges before them.  Unknown ingredients? No problem, as they all vie to win the coveted prize which is a fridge full of $10,000.

Related: Food Network Canada Announces the Return of Six Favourites, Plus a Mouth-Watering New Series

Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Beauty shot of Molly Yeh's carrot cake with spiced cream cheese icing

Molly Yeh’s Carrot Cake With Spiced Cream Cheese Frosting is Simply Show-Stopping

Your carrot cake game will never be the same once you try Molly Yeh’s sensational recipe. The secret ingredient that sets this dessert apart from the other carrot cake recipes you’ve tried in the past? Cardamom-forward hawaij, a warm spice blend from Yemen that Molly adds to both the cake and the creamy frosting. The simple (read: genius!) rainbow carrot rosettes adorning the cake also lend a touch of whimsy. Don’t be surprised if your friends and family ask for a second slice… it really does, dare we say, take the cake as the recipe to bake this season.

Related: Carrot Cake Recipes in Every Form, From Cupcakes to Cookies

Molly Yeh's Carrot Cake with Spiced Cream Cheese Frosting, as seen on Girl Meets Farm, Season 3.

Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting Recipe

Total Time: 1 hour 10 minutes
Serves:
6-8

Ingredients:

Carrot Cake
Nonstick cooking spray, for the cake pans
2 ½ cups all-purpose flour
2 tsp ground cinnamon
1 ½ tsp kosher salt
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp hawaij (see Cook’s Note)
1 ½ cups neutral oil, such as canola
1 cup packed brown sugar
¾ cup granulated sugar
4 large eggs
1 Tbsp vanilla bean paste or extract
2 cups shredded carrots
2 Tbsp sesame seeds, toasted

Spiced Frosting
½ cup (1 stick) unsalted butter, at room temperature
8 oz cream cheese, room temperature
3 cups powdered sugar
2 Tbsp heavy cream
1 Tsp vanilla extract
½ tsp hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

Cook’s Note: Hawaij is a Yemeni warm spice blend that’s heavy on the cardamom and can be used to flavour baked goods, frosting or even sprinkled in coffee! You can make a substitute by mixing 1 Tbsp ground ginger, 1 Tbsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground cinnamon.

Related: Carrot Cake and Cheesecake Combine Into One Glorious Dessert

Directions:

Carrot Cake
1. Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line with parchment. Set aside.

2. Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.

Related: Bright and Beautiful Breakfasts to Get You Excited for Spring

3. Add the dry ingredients to the wet ingredients, using a wooden spoon or rubber spatula, and mix until about 90 per cent incorporated. Add the carrots and sesame seeds, and mix to incorporate (by this time, all of the flour mixture should be incorporated as well).

4. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Cool for 10 minutes in the pans, and then turn onto a wire rack to cool completely.

Related: Easy Dessert Recipes That Take 15 Minutes or Less

Spiced Frosting
1. Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.

2. Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary, and serve!

Looking for more standout dishes from the celebrated food blogger and Girl Meets Farm star? Start your day the Molly Yeh way with these breakfast recipes!

Valerie Bertinelli's roasted beets with herbs in a blue bowl

How to Grow Fall Vegetables and What to Do With Them

Sweater weather is near, but growing season is far from over. Just because the days are shorter and the temperatures are dropping, it doesn’t mean you have to abandon your garden. Want your very own harvest of autumn produce? Here are the fall vegetables you should consider and some recipes to try once they’re ready to pick.

Related: Ina Garten’s Most Comforting Casseroles

How to Grow Garlic

If you’re new to fall gardening, growing garlic is a good place to start. If you’ve ever wonder how to grow garlic, it can be easily planted mid-autumn in a sunny spot with soil that is well-drained. Separate the cloves and set them with the pointed end up and the root side down in rows that are at least one foot or 30 centimetres apart — and you should have some new bulbs by late fall. Take your freshly harvested garlic and roast it, pickle it or add it to  your favourite dishes. Interested in growing garlic indoors? While you can’t grow bulbs if you don’t have any outdoor space, you can easily grow garlic greens in a pot on a sunny window ledge. In about 7 to 10 days, you can snip the greens and add them to soups, salads, baked potatoes and more.

A chicken breast cooked to a golden finish with whole cloves of garlic and a creamy sauce

Get the recipe: The Barefoot Contessa’s Chicken With Forty Cloves of Garlic

How to Grow Cauliflower

It may be the most challenging vegetable in the cabbage family to cultivate, but fall is the perfect time for growing cauliflower. The secret is to start your seeds indoors about four weeks before you plan to plant them. Once the seedlings are ready, select a spot in your yard where they’ll get lots of light and be sure to water them so they grow quickly. Plant them outside when it’s between 18°C and 24°C for a late fall or early winter harvest. Once the florets are densely formed, the cauliflower is ready to harvest. Serve as a side dish with Sunday roast, toss it into a stir-fry or use it in a low-carb mac and cheese.

See More: Cauliflower Recipes We Can’t Get Enough Of

Cauliflower prepared popcorn style with a red Korean gochujang sauce

Get the recipe: Korean Gochujang Cauliflower Popcorn

How to Grow Beets

Beets are a fall harvest favourite that is best grown from seeds. Plant them in mid-summer or early fall — at least eight weeks before the first heavy frost — in an area with full sun and well-loosened soil. To speed up germination, soak the seeds in water for 24 hours before planting. After planting, add a thin layer of mulch to keep the roots cool on warmer days. When you’re growing beets, you’ll want to give them water regularly to develop healthy roots. Harvest when they’re anywhere from the size of a golf ball to a tennis ball. And don’t discard those greens! They’re packed with nutrients and a tasty whether sautéed on their own or added to pastas and soups.

Roasted red beet quarters tossed with fresh tarragon and parsley

Get the recipe: Valerie Bertinelli’s Roasted Beets With Herbs

How to Grow Brussels Sprouts

It takes patience to grow Brussels sprouts, but they are an easy crop that takes up minimal space in your garden. The seeds have to be planted six to 10 weeks before the first frost in rows three feet or 90 centimetres apart. Water them weekly and harvest after the first fall frost for the sweetest flavour. Twist them off the stem when you’re ready to cook them and any remaining sprouts will stay on the plants through part of the winter, even after the snow has begun. If you plant your seeds in the fall, don’t expect any sprouts until late winter or early spring. Roast them with bacon and maple syrup, shave them into a salad or even try them in your air fryer.

Get the recipe: Orecchiette With Vegan Sausage and Brussels Sprouts

How to Grow Broccoli

Growing broccoli takes time and extra care. You’ll have to plant the seeds in early fall, well before the first frost of the season. Plant them 18 to 24 inches or 45 to 60 centimetres apart in well-drained soil that gets at least eight hours of sun per day, ideally a partially-shaded area. There are so many ways to enjoy fresh broccoli, whether you include it in a sheet pan dinner or serve it steamed with melted Cheddar on top.

Related: Delicious Ways to Use Up Broccoli Stems

Slices of beef and broccoli florets on wooden skewers with teriyaki sauce

Get the recipe: Broccoli Beef Skewers With Teriyaki Glaze

How to Grow Pumpkins

Bright orange gourds and fall go hand in hand. Early June is the time to start thinking about planting as the seeds need warm soil to get started. They also need ample space for the long, rambling vines. Once planted, give them a deep watering of about one inch per week and adjust the amount depending on rainfall to prevent the vines from rotting. Once the pumpkins begin to grow on the vines, you’ll need to raise them off the ground using supports for even colouring and shape. If you have limited space, but still want to grow a pumpkin or two, plant smaller sugar pumpkins that are perfect for cooking and baking. They’re perfect for pies, cakes and soups.

See More: What’s in Season? Your Guide to Canadian Fruits and Vegetables

Orange pumpkin soup served in white bowls topped with fresh herbs

Get the recipe: Vegan Pumpkin Soup

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you.

Buddy vs Duff promo image

5 Hot New Releases to Binge on Amazon Prime This Summer

Ahh, summer. The warm sunshine is on your skin, the smell of BBQ in the air and great shows from Food Network Canada playing on your device with STACKTV on Amazon Prime. 

Whether you’re enjoying a cool air-conditioned day at home with the family in front of the television or catching up on your favourite series while lounging in your backyard, cool drink in hand, these are the shows you’ll want on repeat to inspire your summer eating.

Related: Food Network Canada Announces the Return of Six Favourites, Plus a Mouth-Watering New Series

Top Chef Amateurs

When to Watch: New episodes Thursdays at 9 PM ET/PT

Home chefs enter the Top Chef kitchen to test their skills in an exciting new competition that brings back some of the most iconic challenges in Top Chef history! Joining the amateur chefs are Top Chef finalists, front-runners and fan favourites who will cook alongside them.

Buddy vs. Duff

When to Watch: New season begins Sunday, July 18 at 9 PM ET/PT

With one under each of their belts, Buddy Valastro and Duff Goldman return for another season of head-to-head battle. To step up the baking feud, this season sees a panel of 50 of the greatest cake artists from all across America serve as the judges to crown one winner in this tie-breaker round.

BBQ Brawl

When to Watch: New episodes Mondays at 10 PM ET/PT

Bobby Flay, Michael Symon and Eddie Jackson on the set of BBQ Brawl

The grills are preheated for a new season of BBQ battle! This season, Eddie Jackson (Fire Masters, The Big Bake) joins chef-BFFs Michael Symon and Bobby Flay as team captains battling it out for their team and the title of Master of ‘Cue. The three face off, mentoring some of the most talented pitmasters who are fighting for a starring role on a Food Network digital series.

See More: Grilling Tools You Need This BBQ Season

Cheese: A Love Story

When to Watch: New episodes Wednesdays at 8 PM ET/PT

Afrim Pristine on the set of Cheese: A Love Story

Afrim Pristine, the world’s youngest Cheese Master, knows a thing or two about cheese, having grown up in a family cheese business. Now he’s hitting the road, journeying around the globe to meet some of the world’s greatest cheese experts and share their love of fromage.

Fire Masters

When to Watch: New episodes continue Thursdays at 11 PM ET/PT

Dylan Benoit and the judges on set of Fire Masters

New flame-packed episodes of this fiery favourite hosted by Dylan Benoit continue all summer long. Watch as three talented chefs take on rounds of hot competition and create the most mouth-watering meals that will inspire your 2021 grilling season.

Related: Expert Photography Tips to Show Off Your Baked Goods

Watch  and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

root vegetable gratin in a vintage serving dish

The Delicious Difference Between Potatoes Au Gratin and Dauphinoise

There’s something irresistible about a dish of creamy, bubbly potatoes. And while we enjoy scalloped potatoes as much as the next carb-lover, we can’t help but wonder if the mouthwatering layers of taters au gratin are really just dauphinoise potatoes in disguise. Gratin potatoes – Dauphinoise potatoes, they’re the same thing, right? Wrong.

ultimate-potatoes-gratinGet the recipe for Tyler Florence’s Ultimate Potatoes au Gratin

Gratin is a French word that means the crust that forms on top of a dish when you brown it in the oven or under the broiler. The term originally comes from the French word “gratter” (to scrape) which refers to the need to scrape the crunchy bits of cooked food off the bottom of a dish so as not to waste it. In the case of a potato dish, the crunchy topping is usually from breadcrumbs or cheese and nowadays, “au gratin” is often used to refer to a dish topped and broiled until crunchy. Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin.

Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese. The starches in the potato mix with the cream to thicken the creamy sauce which contrasts with the crispy topping that comes from finishing the dish in a hot oven or a broiler.

Whichever way you cook your crunchy-topped potatoes, with cheese or without, it’s the perfect dish to ease into the cooler weather – the side dish that goes with absolutely everything! Here are a few different variations on creamy and/ or cheesy potatoes that will see you through the winter!

Nancy-Cheesy-Potato-GratinGet the recipe for Cheesy Potato Gratin

Bertinelli-Root-Vegetable-GratinGet the recipe for Valerie’s Root Vegetable Gratin

Squash-and-Potato-GratinGet the recipe for Spaghetti Squash and Cheesy Potato au Gratin

Looking for more tasty sides? Try more of our Perfect Potato Side Dishes.

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