Subject:

The Television Food Network GP

  • Blogs

    November 4, 2010

    Food Fight: Battle Carrot Cake

    Moeller's on the left, Dessert Gallery on the right. ​I always wonder what people imagine the first time they hear the words "carrot cake." It's not that the name isn't accurate or descriptive - it really is a cake made with carrots - but it's hard to imagine people picturing something, well, ... More >>

  • Blogs

    November 1, 2010

    Top 5 Uses for Leftover Halloween Candy

    blog.beliefnet.comIt's November 1 and you're knee deep in Halloween candy. Now what? ​You bought a ton of candy but forgot to turn on the porch light. Sugar transforms your sweet, little angel into the Anti-Christ. You're on a diet. Although it's difficult to imagine, we realize that not every ... More >>

  • Blogs

    September 22, 2010

    The Great Food Truck Race: Finale

    ​Well, here we are--at the end of the food truck race, where the truth will be decided and destinies met and justice will fall down like rain...okay, maybe not, but still. It's been kind of fun getting a glimpse into what makes a good food truck run, even if every episode has made me hungrier ... More >>

  • Blogs

    August 25, 2010

    Ten Iconic Musical Nicknames, And 25 You May Never Guess

    ​You know what sucks? Getting saddled with a really awkward family nickname when you are younger and it following you until it takes a frenzied freak-out to stop it. We were once called "Pooter" by our mother until an eight-year-old Rocks Off gave her a terse look right before third grade star ... More >>

  • Blogs

    August 2, 2010

    Battle Celebrity Chefs

    Guy Fieri.​The other night I was watching Diners, Drive-Ins and Dives, and every time it would go to commercial, I would scroll down to the Travel Channel and watch No Reservations. Then it hit me: Could there be two "celebrity chefs" any more famous and yet totally different than Guy Fieri an ... More >>

  • Blogs

    July 26, 2010

    Ingredient of the Week: Israeli Couscous

    ​What is it? Israeli couscous, also known as ptitim, is a baked pasta most commonly in the shape of tiny little spheres. Like the other couscous, it is made of semolina wheat, but instead of being dried, it is toasted, and the individual granules are almost twice as large. It is similar in si ... More >>

  • Blogs

    April 26, 2010

    Random Ingredient: Calabacita

    ​What is it? Calabacita is a Spanish word meaning "little squash." Officially, the term "calabacita" can encompass different types of summer squash, including the zucchini and yellow squash. However, around town, a variety of summer squash known as Tatuma, with wider body and green-and-pale-ye ... More >>

  • Blogs

    March 29, 2010

    Write for Eating Our Words

    Nonsequiturlass​Calling all chefs, home cooks, restaurant scenesters, Food Network watchers, taco truck aficionados, Bellaire explorers, farmers' market crawlers, people lamenting the departure of Robb Walsh and everyone in between. Think you know what Eating Our Words needs? Like to write? He ... More >>

  • Blogs

    August 25, 2009

    Chef Chat: Ziggy Gruber of Kenny & Ziggy's New York Deli Restaurant

    Ziggy Gruber​Foodies generally acknowledge that one of the last authentic New York delicatessens in the world is located at 2327 Post Oak Blvd. Ziggy Gruber, owner/chef of Kenny & Ziggy's New York Delicatessen, recently spoke with Eating Our Words about how a third-generation deli man wound up ... More >>

  • Blogs

    August 4, 2009

    No One Cooks In Houston Anymore...Or Do They?

    Photo by Steve Rhodes Michael Pollan, speaking in San Francisco​Michael Pollan's latest piece in this past Sunday's New York Times Magazine has once again proven to do what Pollan's work does best: incite furious discussion among food lovers, food writers and food professionals. Best ... More >>

  • Blogs

    June 17, 2009

    The Acadian Bakers in Montrose

    Photos by J.C. ReidMontrose has seen some exciting new restaurants open lately: Poscol, Little Big's and Feast. It's fun to discover something new. But there's also the opportunity to "discover something old" in the Montrose. For the last 15 years I've lived a block away from the intersection of Wes ... More >>

  • News

    October 23, 2008
  • Film

    July 26, 2007

    No Reservations

    No Reservations is sweet and savory fare. Without the foam

  • News

    July 7, 2005

    Chefs Rule!

    If you can't stand the sight of lopped-off digits and the smell of your own flesh burning, get out of the kitchen

  • Calendar

    June 9, 2005

    Suburban Outfitters

    Life and style outside the Loop are examined in "Fashioning Arcadia"

  • Dining

    November 11, 2004

    Mussels In

    Anthony Bordain insults and cajoles his newest kitchen recruit: you

  • Calendar

    October 21, 2004
  • News

    April 26, 2001

    Injecting Fun into Death Row

    If your condemned convicts survive, you thrive in this game

  • Culture

    May 11, 2000

    Dawn of the Dead

    Sci Fi's brilliant good vs. evil is a corpse in search of a burial

  • Culture

    April 27, 2000

    Geek love

    The men behind this season's best shows -- and biggest failures -- blame it all on Regis

  • Dining

    April 2, 1998
  • Calendar

    February 1, 1996
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