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We are giving away an awesome Cooking Planit spice set

Posted by Andru Edwards Categories: Announcements, Features,

Spice Giveaway Cooking Planit

We are running a Cooking Planit spice set giveaway over on FoodSqueeze, and now we are starting a second one right here on Gear Live. What better way to tantalize your kitchen gadgets (and taste buds) than to introduce some new flavors? We've teamed up with Cooking Planit to hook you up with 26 of the most popular spices out there to help put a little more kick into your food. You may be wondering, though, what Cooking Planit is and what do they have to do with making food taste better. Well, Cooking Planit is an app that walks you through the step-by-step process in order to cook an amazing meal. It coaches you through the planning, shopping, and even the cooking process itself, in a GPS-like fashion that ensures everything is ready at the same time. It offers a bunch of pre-built menus that you can use to get started right out of the gate, and if you are using an iOS device, you can even use voice control to avoid getting gunk all over your display.

Cooking PlanIt spice giveaway

Want a chance to walk away with this set of spices to add a whole new level of deliciousness to your cooking? All you have to do is enter right here to win. We've made it easy to rack up entries, too, offering multiple ways for you to win. Oh, and if you wanna check it out, you can get Cooking Planit on the App Store.

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Vinamor wine aerator review

Vinamor review

The Vinamor wine aerator, the concept of Gary DeJohn, was featured on ABC's Shark Tank with an impressive demo that showcased just how well the product can bring out all the flavors of a just-opened bottle of wine. The Vinamor has a stainless steel filter and a glass sphere that work together to aerate your wine. It sits atop your wine glass, and as you pour wine through the filter, it's exposed to the large surface area of the glass sphere, which in turn softens tannins and brings out flavor while the filter catches and sediment that may be present. Or, at least, that's the promise. How well does the $40 Vinamor actually perform? Join us in our full Vinamor review for our thoughts.

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Next Iron Chef Competition Turns Up the Heat

To be called an Iron Chef is to be a celebrated, world-class chef whose cuisine often reigns supreme - and it’s an honor many professional chefs would love to add to their credentials. Thanks to the magic of reality TV, one chef will soon claim the title as their own - but nine of the current contestants have got real reason to think they just aren’t up to par.

Ming Tsai, well-known as a television personality for his Emmy-winning East Meets West cooking show, is already a pro chef of the highest caliber … and he’s already taking The Next Iron Chef competition by storm. In the third-season opener, Tsai (who currently has a PBS cooking show named Simply Ming) took top honors in the Ingenuity challenge, where competitors were forced to cook with the one ingredient they said they would want to have if marooned on a deserted island.

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Read More | LA Times

Food Network Star in the Making: Chef Jeff Project

Posted by K.C. Morgan Categories: Reality, Cable, Editorial,

Jeff HendersonI’ll admit it - I gave a little eye-roll when I saw the first promo. Chef in the kitchen mentors six young ‘uns, talking about a “life-changing experience.” Sounds like the usual reality show hype, right? But after the fourth promo, my appetite was whet. So I set the DVR. And I watched the Chef Jeff Project. It’s about to become the biggest thing on the entire - it’s a good idea to start paying attention now.

Jeff Henderson, one-time guest on and author of “Chef Jeff Cooks,” is the driving force behind the Project. He’s definitely got the kitchen cred - he’s served as executive chef to both the Café Bellagio and Caesar’s Palace, and now owns the up-and-coming Posh Urban Cuisine. But Chef Jeff isn’t your average culinary connoisseur, because he’s also got the street cred.

Jeff Henderson spent almost ten years behind bars for pushing cocaine in and around his hometown, South Central L.A. For his inspiring Project, Henderson installed six inner-city kids into his upscale catering business, hiring them on as employees.

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Read More |

New York Times

New ‘Iron Chef’ Joins Cooking Ranks

Posted by K.C. Morgan Categories: Food & Home, Prime Time, Reality, Cable, Gossip,

Michael SymonIt all started with an article in the New York Post. First, they reported that and darling Mario Batali (of Molto Mario fame) was being kicked off the network, stripped of his Iron Chef rank and forced to watch as none of his shows were renewed for another season. Next, they reported that Batali would still be seen on the network from time to time, perhaps. Now, Batali has teamed with none other than Gwyneth Paltrow (how did that happen?) to host a new cooking show for American Public TV.

Batali’s departure left a hole in Food Network’s , sparking an eight-episode search for the . Sunday night, under the watchful eye of the remaining Iron Chefs (, Cat Cora and – my favorite) and the chairman, chefs John Besh and Michael Symon competed under the klieg lights of Kitchen Stadium. The mission? Make five course in 60 minutes. The secret ingredient? Swordfish.

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Read More |

Broadcasting & Cable

Recipe: Fried Apple Pies

Red DeliciousWhen I was little, I wasn’t sure my mother meant fried, apple pies or fried-apple pies, but either is great. I think the fried-apple pies are tastier, but if you’re in a hurry, warm applesauce is a great substitute. Also, you may use pie dough for the pies, but biscuit dough makes a more tender crust.


  • Biscuit dough (see recipe below)
  • Fried apples (see previous recipe)
  • Oil

Biscuit Dough:

  • 2/3 cup butter or margarine
  • 2 cups flour
  • 2.5 tsp baking powder
  • 1 tsp salt
  • 2/3 cup milk

Preparation: Put the dry ingredients into a bowl. Grate the butter or margarine into the flour mixture with a cheese grater. (Clean by using some of the flour to remove the butter clinging to the grater.) Mix in the milk and stir only until moistened. 

Roll out dough onto a floured board to one-half inch thickness. Cut into circles or squares, whichever is easier for you. Put 1/4 cup of fried apples (or applesauce) onto the middle of the circle or square. Moisten the edges of the dough and fold over the apples. (Fold the squares diagonally to form triangles.) Using a fork, press the dough edges together.

Heat a half-inch of oil in a small iron skillet. Using a spatula or egg turner, lower a pie into the oil. Brown on each side.  (It will take longer for the first pie to cook than subsequent ones because the oil will be hotter for them.  As the oil heats, turn the heat down a bit, making sure your are maintaining an even temperature.)  Drain the pies on paper towels and enjoy.

[I have made these with nearly any kind of apple available, even red delicious apples, which are supposed to only be used for eating out of hand. Almost any apple works.]

Recipe: Fried Apples

Posted by Janie Franz Categories: Dinner, Recipes, Fruit, Vegetarian, Frying,

Empire AppleEveryone has a favorite apple recipe. This one is mine. Coming from Tennessee, my mother loved pork (pork chops, fried ham, fried slices of pork loin).  She always fried up a pan of apples to eat with the pork.  I also fry apples to serve with pork or potato pancakes.


  • 3 apples
  • 3 Tbls. butter
  • Salt to taste, optional

Preparation: You can peel the apples if you wish. Core the apples and slice thinly. Melt the butter in a small iron skillet.  Put the apples in and cook over low to medium heat, covered, for 10 minutes. Turn the apples so that they all have a chance to be basted in the butter. Cook the apples, without the lid, letting the slices caramelize in the butter. Watch carefully so that the slices do not burn. Some people just want the apples cooked through. Others, like myself, appreciate the caramelization on the apples.