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Things I won't watch: Cake or dessert shows,......... Unwrapped, ........Paula. Favorites: Throw down, ...Mario,....Guy,....Rachael,....Guiada, ...Top Chef,.... Hell's Kitchen, ....Iron Chef

Greetings, I attempted to eter my code for the Fuel up for Free contest. I have looked everywhere on line to sign up. Please help.

Editor's response: If you are talking about the Taco Bell promotion featured on our site, sorry, that ended on May 21. If you are talking about the General Mills’ contest, go to http://generalmills.eprize.net/car43/index.tbapp?page=login_form. If you mean the convenience store contest (only good if you are a resident of Pennsylvania or Maryland), go to http://www.csnews.com/csn/news/article_display.jsp?vnu_content_id=1003805471 or www.rutters.com. Good luck – hope that helps.

Regarding your poll on the front page about favorite summer treats, you might add as an option water Ice; freshly made from fruits in season and blended to perfection. Not the store bought kind, but more specifically, the stuff like they make on-site at an actual Rita's franchise stand. I have to say, I pity those who are not native to NJ where it can always be found within a stones throw in any direction. My dad is such a nut for it, I'll bet the girls at Rita's know him by name cause they know to call him whenever they make a new batch of his coconut flavor in the event that they've been out it for a while. Matter of fact, the nut doesn't fall far from the tree; were it not for the jealousy that would inevitably arise with my girlfriend (whose name shall remain anonymous but to give you a hint, it's NOT Rita), I don't think I'd hesitate to get myself tattooed as an act of submission to mouth-watery goodness' apparent ownership of me. I hit that place up and pound 'em down left and right! In conclusion to my dissertation, I'm new to foodchannel.com so I haven't yet looked to see whether or not you've got a recipe for making ones own home-made Italian-style ice, but if you don't then I'm sure a lot of people that frequent your site here would be thrilled to get a hold of one! Hint hint ;-)

My son has a school project. The typical volcano. He wants, to make a cake. However, it has to be something amazing beyond the typical dry ice. I'm looking for some edible sweet that will create sparkles when burnt with a cooking torch. Any ideas?

We love the Food Channel. We DVR many shows and also resort to the Food Channel when nothing else is on to watch. We are also big fans of The Biggest Loser. How about a regular show with Rocco DiSpirito showing us how to cook great meals that are healthy?

<a href=http://www.culinaryclassics.com>Culinary Classics</a>Culinary Classics supplies quality chef outfits and uniforms for the restaurant industry all over the United States.

I want to know why every show on your channel includes at least one recipe that contains a pork product? Even the Barefoot Contessa, a Jew, cooks bacon for her Jewish husband. Are the pork producers of the world your major sponsor? The only time I see a show made for Jewish people is when you haul out some 5 year old Chanukah show where you make some potato pancakes. You certainly can not say that your shows appeal to everybody but I am sure the pig farmers love them.

I would just like to know why any of the cooks can not cook without useing all that hot stuff and the herbs.Doesn't any one like the taste of a good piece of meat anymore,or do they just have to doctor it up with all that junk and then try to pass it off as a good piece of meat. How would they know they doctor it up so much that it could be spoiled and they would never know.

dear paula, I was wondering if you could possible find a receipe for some german cookies. My daughter and family returned from Germany this year and some lady sent her some cookies. They were very very good. I think the name of them is called Linzer cookies. I think they are either made of either shortbread dough or sugar dough. There not to sweet or tart. Ever since I had them I can't seem to find the receipe for them. It's been driving me crazy.

Editor's Note: Here are a couple of possible recipes for the Linzer cookies you asked about: http://www.goodhousekeeping.com/recipefinder/linzer-cookies-1480 http://allrecipes.com/Recipe/Linzer-Torte-Cookies/Detail.aspx If you want to send your regards to Paula Deen, you can write to: The Home of Food Network 75 Ninth Avenue New York, NY 10011

I'm in love with this page and would like to show it on my wordpress / blog as a link, but unfortunately, wordpress does not take script format, is there any other ways that I could link it with also the widgets available too?

From our Tech team: Food Channel widgets use javascript tags (<script>) to make it easy to add a widget and to help manage widgets. Alternatively a site author could directly call the widget using an iframe tag. We've sent you the code; if others would like it, just write to editor at foodchannel.com and we'll send it.

Just want to say, excellent channel, absolutely love it, not everything of course but at least 95%. However,I would like to ask that greater attention is paid to HYGIENE in the kitchen please, particularly where the washing of hands are concerned when working with fish/poultry/other meats. I have noticed presenters washing hands after touching/using salt & pepper condiments, washing ONLY with water, no soap, and also wiping unwashed hands in a cloth and then using that same cloth to wipe a surface. Its not good enough, when the dangers of Salmonella in the kitchen is continuously being rammed down our throats. Lastly, may you please ask your presenters to take only small taste bites, honestly ramming big bites of food down your throat, whilst licking your fingers Paula Dean style and trying to talk at the same time....is NOT a pretty sight....its really off putting. Other than that, keep up the good work, you should know that I do "practice what I preach". Thank You.

I NEED MY OWN SHOW BECAUSE I HAVE THE WAY THAT YOU CAN COOK A DINNER IN 15 MINUTES AND HAVE IT COME OUT EXCELLENT. FOR INSTANCE: CORNED BEEF AND RICE, MEATLOAF AND MASH, STUFFED PEPPERS, STUFFED SHRIMP, STUFFED LOBSTERS, ETC. PLEASE EMAIL ME BACK. THANKS, STEVE E.

I just watched Guy's Big Bite for the first time today. I have a few questions: The recipes were for Caribbean Jerk CHicken, Coconut Rice & Peas etc. 1. The intro picture shows rice with green peas, yet he adds a can of black eyed peas. 2. He mentions that 2c. of liquid should be used for 1 cup of rice yet he adds 1/4 c.wine, 1/2 c. coconut milk and 1 c. of bouillon. (1/4 c. of liquid is missing). 3. He introduces the recipe as Carribbean jerk chicken using olive oil etc. Nowhere does he use olive oil. Should it have been added to the marinade? I am not trying to pick apart this demonstration but am curious as to the correctness of the recipe. Thanks. I would sincerely appreciate an answer.

Check here for the recipes you were seeking from Guy's Big Bite: http://www.foodnetwork.com/guys-big-bite/jerk-chicken-kabobs/index.html

how do i get more quiche recipes.is their a list out there any where.

I feel it would be helpful to catagorize recipes by chef rather than by generic item.

I love the food channel,but I wouild like to know why you have no true southern cooking shows on.Don't say Paula Dean because she is not atrue southern cook, she may have been at one time but no more. Most of the stuff she cooks and the way she cooks I have never heard of.I would also like to see a show where they cookk with all the hot stuff.I have lived in the south all my life and I don't know a half a dozen people they likes all that hot stuff.I still don't know a whole family that likesit,maybe one or two in a family but not kids and all.

I just saw a documentary on Virgil's root beer, and it said the flavor was bought in (from out of the country ?? ) or what. What I am wondering is why it is we have anything with sassafras if the FDA as banned it as a definate proven guaranteed carcinogenic. Any commments on whether we have preventative concerns anymore?

dear food channel i watch all the cooking shows and i learn a lot from them and i love to cook i am a 56 year old male with many great ideas on food preparations i have a cooking tool thats used all the time in my house , my idea is to make a former tool to work better in the kitchen but i need some one to help me get the product out there, because this idea will save a lot of time and money and the reason i am contacting the food channel .com is because i don't have the money to get the product out there can please take notice my email is ellen_keough@nps.gov thank you sincerely : Robert Keough

i just finished watching diners, dives and drive throughs. a very good series. one of the programs dealt with chicken gizzards. i make the most tender gizzards known to man. they are very hot and spicy. it is like a joint venture between italy and cajuns. i cannot divulge my methods but i will tell you there many that become offended when i make a batch and i dont share.

Why do so many programs show restaurant workers (and owners) handling ready to eat foods with bare hands? I just washed a burger being made. The bun was held in a bare hand while the spread was put on. Then the cheese was put on barehanded. A bare hand dug into the pan of lettuce. And then the tomatoes. Then barehanded into the basket. Every time I see a program like that, it makes me not want to eat at that restaurant or buy that product. Do other states not have health department rules? No bare-handed contact with ready-to-eat foods would be a pretty standard rule. Can't these people at least wear gloves for the show? I lose my appetite watching these programs sometimes.

I'm sorry to report that I really, Really, REALLY do intensely hate, Hate, HATE that one-scene-per-second MTV-influenced fast-cut BS hyper-stupid nonsense where you allow your droolingly stupid producers to edit shows that can only appeal to somebody in a Ritalin stupor. Please, tell those breathless idiots to just leave the camera pointed at the subject and let the viewers absorb the content, and please point out that their profs at cinema school only invented that Cerebral-Palsy School of Cinematography because they don't have any actual, um, you know, talent.... Sheesh!

Some of the coments are important especially about the hygene. I believe when cooking you should always make hygene your first priority because it takes only one germ to become sick.

Hi, I want to delete my account, but I'm not sure how...can you help me? Thanks~

Hi, my name is Romel Griarte and I am an Executive Chef from a major hotel in Canada. I have an idea for a show that I feel would work and something that the public would really like, which would be a show that teaches healthy alternative life style cooking and a way to give great tasting food that was healthy from a chef that actually looks the part. I am an executive chef and a competitive fitness model competitor this give me more believability for showing this type of cuisine to others. My thought is that you would not have an out of shape trainer to show you how to workout and i believe that you should not have an out of shape chef teaching healthy alternative cooking/Users/romelgriarte/Pictures/iPhoto Library/Originals/2008/13-Nov-08_14/102108b-055-.jpg