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Chowhound's Latest on Food Media

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Published: Tue, 08 Nov 2016 13:02:55 GMT


Martha and Snoop Cooking Show on VH1...

Sun, 19 Nov 2017 16:04:52 GMT

The odd couple are still at it. Watch for season two of Martha & Snoop Cooking Show on VH1...

Is the Globe and Mail Getting a New Toronto Restaurant Critic Or...

Sat, 18 Nov 2017 19:50:49 GMT

Thank goodness. It's a wonder they don't understand the importance of having a restaurant critic. For the record, I did cancel my subscription. Keep us posted if the G&M gives a launch date.

Food Lingo

Fri, 17 Nov 2017 16:29:23 GMT

In certain areas of the country, saying veggies instead of vegetables can get you a stay in a correctional facility.

Rachael Ray gets on my last nerve

Wed, 15 Nov 2017 19:19:49 GMT

Yes she always override her guests,,,love the show but can't stand how she has to yack yack... Let your guest talk

Milk Street TV with Christopher Kimball

Wed, 15 Nov 2017 13:23:18 GMT

"Copied down several recipes and can’t wait to try them." I've had good luck finding the recipes I like "reprinted" on various blogs, since you have to sign up to get their recipes on their web site and I am not about to fall into that trap.

PBS FREAK OUT - Joanne Weir. Come on, PBS- you can do better.

Tue, 14 Nov 2017 13:05:01 GMT

Dude! These are people who have already taken the basic class! JoAnne Weir seems to really LOVE her cooking & brings an international flair into the ingredients dominant on the west coast. What a ridiculous review. Thinking that you must be from the east coast since you don’t seem to appreciate the west coast cooking influence. Her ideas inspire me to recreate her recipe or apply to something of my own. I applaude Create TV for hosting her show & many others. Cable TV is too expensive and public TV is a blessing.

Moveable Feast with Fine Cooking is a culinary cornucopia!

Sun, 12 Nov 2017 13:25:16 GMT

I search out the TV series on my local PBS channels. It is hosted by Australian-bred Chef Pete Evans and visits some ravishing culinary locales. A recent episode took place in Taos, New Mexico; others on the Big Island, Hawaii; Paris, France; Portland, Maine; and Charleston, S.C. Guest chefs and culinarians gather their goods from local sources, prep and ultimately host a multi-course banquet. Beautifully filmed, too. Anyone seen it?

"Separate into a suspension..." Wait, What?

Sat, 11 Nov 2017 01:39:19 GMT

Yeah, this one is totally on the writers.

Love the Dos XX Beer "Most Interesting Man' Commercial..

Fri, 10 Nov 2017 21:41:38 GMT

I was that Most Interesting Man in the World a few Halloweens ago. Were you at that party?

What would you do to fix the Food Network?

Thu, 09 Nov 2017 17:34:28 GMT

I doubt if a 'chef' costs them that much more than any other celebrity. And if it one did, their pay would be a small part of the overall budget. I read that a single episode of Chopped requires 11 hrs to tape. Research, prep and editing would be additional. There are a lot of people behind the scenes. Another point, most shows are not produced in-house. There are many production companies trying to come up with the latest and greatest ideas, and pitching the to channel execs. Even Alton's beloved Good Eats was produced by his own company, and supposedly it was a money looser (made up for by speaking fees and book sales). I used to follow the quarterly reports for Scripps - how many views the different channels had, the ad revenues, etc. Since dropping cable entirely I haven't paid much attention. In many ways the PBS/Create model is driven more by celebrities. Chefs and hosts who want a show have to develop the idea, line up sponsors and make a pitch to some local PBS station. If successful locally it can move on to national distribution. Some like Lydia stay in the studio, others like Ming travel all over to get new faces, locations and ideas.

Antonio Carluccio dies aged 80

Thu, 09 Nov 2017 11:34:49 GMT

Regrettably, the Italian chef living in the UK for a long time Antonio Carluccio has died this week aged 80. I'm not sure how well known he is in the US, but he was one of the first Italians to have his own show on the BBC. I personally think his cookbooks are a bit underrated and I owe much to him. They were one of the first Italian cookbooks I owned, and I still use them to this day - despite having a much larger collection of Italian cookbooks now, including old regional classics from the likes of Ada Boni etc. His style is very traditional, and you'll see his background from Southern Italy shining through. Later in life his family moved to Piemonte so he is also well-versed in Northern Italian cooking. Two of my favourite Carluccio books are 'Complete Italian food' (, and 'Vegetables and salads' (,204,203,200_QL40_&dpSrc=srch). His dvd series Southern Italian Feast are also worth checking out. RIP -

Lidia to appear at Barnes & Noble, Scarsdale, Nov. 6...

Tue, 07 Nov 2017 14:34:47 GMT

Several hundred turned out for Lidia Bastianich at Barnes & Noble, Scarsdale, last night to hear her discuss Holiday planning, her new cookbook and field questions about her stellar culinary career. She managed to rouse the crowd. It was nice to see her again. I am a fan. I have always considered her cooking style to be 'vivacious'! Prior to her appearance, we decided to have early dinner at Barnes & Noble Kitchen, on the premises. Every time I visit the store, usually in the afternoon, I notice how active the restaurant and coffee area are. The house 'no-reservations' policy worried me a bit, especially with Lidia on the premises, but the manager led us a good table for two where we were able to watch the evening unfold. We lingered over an Ommegang Pale Ale and ordered a fine well-oiled/herbed Hummus Platter with za'atar, surrounded with carrots and multi-color broccoli for dipping. The crackly Lavash toast that came along was just delicious! We craved more. Our mains: Brick-Cooked Chicken on the bone served on a potato puree with tarragon butter and watercress. Tender and very flavorful! And, Plancha-Cooked Salmon served on a bed of whole grain tabbouleh salad & basil dressing. The salmon filet cooked just right, the salad a fine counterpoint. We were impressed, better than we had anticipated for this type of in-store operation. We will return.

Food TV show called the kitchen?

Mon, 06 Nov 2017 15:52:40 GMT

It sounded like Sunny had a cold. Hope she watched the episode and realizes how much more professional she sounded. I don't know if it would be better to replace her, because everyone now is in each segment and they are more focused. Just not the joy.

Food-related books?

Mon, 06 Nov 2017 04:09:39 GMT

Dating Mr Latte by Amanda Hesser is enjoyable as well

90's Cooking Show help?

Sat, 04 Nov 2017 16:14:17 GMT

This has actually been bugging me for awhile, too, but I just figured it out! It wasn't in the intro, it was in the outro of the Great Chefs, Great Cities series. This is a video they did on croquembouche, but go to the 6:06 marker at the end of the video! I made this account just so I could share, because I understand the frustration. ::laughs::

As seen on TV cooking Gizmo, what is your funnest / worse thing you have seen?

Tue, 31 Oct 2017 20:04:45 GMT

Trouble cleaning knifes , sharp objects, get a palm brush (even at Walmart) about $3, (it will hold your detergent too) makes cleaning anything a breeze without ever getting cut.

North Fork - NoFo - Long Island

Sun, 29 Oct 2017 16:11:19 GMT

I would have posted this as a reply to any one of the number of posts about the North Fork, but, it really does deserve to be separated from anything and everything just for how clueless it is: Wow. Just wow

Food Fiction Books Recommendations

Sat, 28 Oct 2017 19:02:33 GMT

I have to check the book on essays! I love Elizabeth David type books

John Besh sexual harassment scandal

Fri, 27 Oct 2017 19:32:04 GMT

On the business side, how can a company with over 1000 employees not have a HR group? Do they not do any screening, basic background checks and drug tests? That is hard to follow or believe. Do a few managers do blind hireing?

Beloved Food Jingles?

Thu, 26 Oct 2017 21:28:10 GMT

Thank you so much for this! I remembered the entire tune, and many of the words. Now I know them all, and cannot wait to torture my daughter and her children with them!