FoodWire, April 2012

FoodWire, April 2012

Food & Drink

FoodWire, April 2012


FoodWire: What's Going On Today at The Food Channel
 In This Edition: Grilling the Perfect Steak   Hot & Cool Trends
Cherry Blossoms and Cherry Treats   Surfing The Channel
Spring Fever Recipes    
About FoodWire

FoodWire brings you a little taste of what’s cooking right now at
The Food Channel, with links to our latest recipes and the hottest trends we’ve spotted from around the world of food. Plus, previews of our newest shows. Welcome!

Food Channel KitchensGrilling the Perfect Steak

It’s the latest episode in our food talk video series “Spill,” hosted by Emmy winner Joy Robertson. Warm weather’s here, so it’s time to get outside and enjoy it. Joy shows us how to get the best from that backyard grill, starting with a steak that sizzles up just right, all the way through to the dessert course—with everything cooked on the grill.

Food Channel KitchensCherry Blossoms and Cherry Treats

Food Channel Creative Director and ace photographer David Nehmer was in Washington D.C. when the cherry blossoms were in full bloom and he and his camera captured some breathtaking images. Good thing David arrived in the Capitol early, because by the time the 100th National Cherry Blossom Festival got underway, the blooms were past their peak, due to the unusually warm early spring. Naturally, looking at the photos and talking about cherry blossoms got us foodies thinking about yummy cherry dishes. So we’ve been featuring some of our old favorite recipes, and cooked up some new ones—and offered some advice from our chefs on how to choose the right cherries for your recipe.

Food Channel KitchensSpring Fever Recipes
As mentioned earlier, we created some delicious cherry-centric recipes to salute the 100th Cherry Blossom Festival. One that we all really loved was this Royal Anne Cherry Sauce for use in savory recipes. It’s simply divine with pork or chicken.
Cooked Icing
Got a family birthday coming up this month? Even if you don’t, you really should try this recipe that turns any cake into something truly special.
Copy Kat

This recipe, courtesy of Chicago‘s Urban Union restaurant, was inspired by the Kit Kat candy bar. Decadently delicious.

Italian Lolli-Burgers
Here’s a fun new way to eat a burger—an amazing Italian-style burger made with ground sirloin and ground pork
Food Channel KitchensSurfing The Channel
Healthier than Vegan
Food Channel guest columnist and author J. Morris Hicks (Healthy Eating. Healthy World) offers his perspective on eating vegan and eating a healthy diet. He talks about the 4Leaf Program which leverages the simple yet powerful concept of maximizing the percent of your calories from whole plants.

A Visit with an Italian Butcher
Take a look at our new video series, “A Tuscan Moment”. In this episode, we visit an Italian butcher in the romantic city of Florence, Italy.

The Culture of Chicken Corn Soup (especially when you’re sick)
Direct from Lancaster County, Pa., the heart of Amish country, comes the story of a great soup made with sweet white corn—and it includes the recipe, of course.

Back Issues

To view previous editions of the FoodWire,
click here.

Food Channel Facebook page
Feeding Your Facebook Appetite
Network with fellow foodies from around the world. Check out the Food Channel’s Facebook fan page.
Neptune Sauce Pack

trends widget

Recipe Ideas Delivered Daily.
Get Yours FREE!

If you have a food web site, your readers are probably looking for tasty holiday recipes right now. Get the latest Food Channel recipes delivered right to your site daily using our recipe widget.
Just click here to get yours FREE.

We also offer a Food Pro Widget. If you’re a food professional and would like to get the free Pro Widget for your site, just click here.


If you’re a food professional, you may be interested in our industry newsletter, TrendWire™. Just go here to sign up.

Follow The Food Channel on Twitter.

The Food Channel® FoodWire® newsletter is published by The Food Channel. Editorial comments, advertising and subscription inquiries may be directed to Kay Logsdon at Additional food-focused editorial comment and recipes are available at The FoodWire® newsletter is distributed electronically monthly, or 12 times a year. Its content, in whole or in part, may be copied or reproduced with permission and a credit or link to All quotations must credit The Food Channel® FoodWire® as the source. Comments are the opinion of the editor and do not necessarily represent the views of Food Channel, LLC, its parent company, Noble Communications Company, and/or its subsidiaries or associates.

The Food Channel® Foodwire® and The Food Channel® logo are trademarks of, and used under license from, Noble Communications Company. The trademarks, service marks, logos, pictures and other content used herein are the property of their respective owners, and such owners do not necessarily support or endorse The Food Channel, Noble Communications Company or its subsidiaries. References to products or services herein shall not be construed as a recommendation or endorsement of any such products or services by Food Channel, LLC, Noble Communications Company, or its subsidiaries.

The Food Channel
33 West Monroe, Ste 300
Chicago, IL 60603


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC