Food Network Magazine

Each issue is packed with star recipes and tips, behind-the-scenes scoops and fun, and creative ideas for home cooks. Get Food Network digital magazine subscription today.

Happy Birthday GREAT LASH! • THE MASCARA THAT BELONGS ON A PEDESTAL

Star Search • Find your favorite chefs and celebs in this issue.

Food Network Magazine

DREAM JOB

A FEW OF MY Favorite Things • Guest editor Molly Yeh filled the issue with some of her go-to ingredients. Add them to your shopping list!

October

Imitation Game • In the last two years, more than 100 lawsuits have been filed about—of all things—vanilla. Vanilla lovers are accusing companies of sneaking imitation vanilla into products instead of using the real deal. Many cases have been dismissed (on the grounds that vanilla refers to a flavor, not an actual ingredient), but at least one company, Califia Farms, agreed to change its packaging and issue refunds worth $3 million. For the record, guest editor Molly Yeh is a big fan of imitation vanilla, in the right desserts. “It shouts ‘birthday cake from your seventh birthday party at Discovery Zone!’” Next time you make vanilla frosting, try using imitation vanilla and see if you can taste the difference.

New on the Shelf • Check out these just-released groceries and goods!

Star Diary • Jamie Prescott, director of photography on Molly Yeh’s show Girl Meets Farm, takes us behind the scenes for a day.

The Stars Off Duty • Food Network chefs tell us what they’re up to when the cameras aren’t rolling.

THE COOK’S BOOKS • Molly Yeh tells us why these 12 cookbooks are must-haves.

THE BEST OF Everything • These everything bagel–inspired finds are schmear genius.

FROM SCRATCH • These one-of-a-kind ceramics are meant for showing off!

ENTERTAIN Beautifully

Star Kitchen • Chef Amy Thielen shows us her cozy, hardworking Minnesota kitchen.

Get the Look • Pick up some of Amy’s finds for your own kitchen.

What a Pear • Try caramel pears instead of caramel apples this year! Microwave 10 ounces unwrapped soft caramels with 1 tablespoon half-and-half, stirring every 20 seconds, until smooth. Pour into a wide mug, then quickly dip 4 pears in the caramel, sprinkle with chopped pistachios and let set on a parchment-lined baking sheet. Turn the page for more fall sweets!

IT’S Black AND White • There are two sides to this iconic New York City cookie—and they’re both delicious.

BEYOND BLACK AND WHITE • Bloggers and pastry chefs have put their own spins on the famous dessert.

A BAKER’S GUIDE TO SPRINKLES • The best way to improve your baking game: a pantry full of amazing sprinkles!

MAGICAL MIXES • Add one of these fun combos to your baking arsenal.

MOLLY YEH’S HOMEMADE SPRINKLES

BRIGHT SPOTS • Need some sprinkle inspo? These Instagrammers have ideas!

MAD ABOUT Marzipan • Everyone is becoming obsessed with this nutty confection. Find out why!

sugar & SPICE • Think beyond pumpkin spice and try three amazing spiced cakes from beloved baker Benjamina Ebuehi.

weeknight cooking

Healthy Sides

Soup of the Day • Molly Yeh makes this dumpling soup for her daughter, Bernie—and it’s always a hit!

Tahini • The nutty sesame paste makes an irresistible cracker!

Hotdish for All

A Great Start • The perfect first bite at a cocktail party: Ina Garten’s ethereal cheese puffs.

TIME FOR bread • Try Maneet Chauhan’s foolproof recipes for paratha, naan and poori.

Biang-Biang Noodles • Xi’an Famous Foods CEO Jason Wang shows us how to make his restaurant’s signature hand-pulled noodles.

DISHING OUT hotdish •...