Meet The Team / Sarah LeTrent

Television-watching foodies are about to get served a second helping.

Scripps Networks Interactive, owner of the wildly popular Food Network, will turn on The Cooking Channel, a new food-centric network, on Memorial Day 2010. The new channel will take the place of the ill-fated Fine Living Network.

Among the programming, the network will premiere three new cooking shows from Food Network stars Rachael Ray, Bobby Flay and Emeril Lagasse on May 31.

Tomato soup -- whether homemade or from a can -- is one of those classic dishes most of us have fond memories of. Whether staying home from school sick or after a long day playing in the snow, many would argue a spoonful of thick tomato soup is just about as soothing as it gets.

This recipe from "In Jennie's Kitchen" uses slow-roasted tomatoes -- resulting in an intensely tomato-flavored soup even in the off-season. A spot of cream gives a hint of orange to this utterly satisfying soup for a frosty February day.

Here, the cook riffs on the traditional grilled-cheese pairing with bite-sized, homemade Parmesan croutons. She scattered them on top, but we're betting you won't be able to resist the urge to pop them in your mouth before the soup's ready.

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The wafting smell of breakfast pastries baking in the oven is one of life's simplest pleasures – especially if that heavenly aroma is cinnamon-scented.

But why limit decadently gooey cinnamon rolls to the morning? The blog frites & fries offers up a solution -- all the flavors of a soft, chewy cinnamon roll infused into a cupcake.

The batter is a revised version of a butter cake recipe from Gourmet -- with the addition of cinnamon and golden brown sugar. After the cupcakes are baked, each is topped with a small dab of cream cheese frosting and a bite-sized chunk of cinnamon roll (sprinkles are so passé).

And if you want to eat these traditionally dessert-time treats for breakfast, we won't judge.

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Meet the highly refined, French cousin of the ice cream sandwich: the profiterole.

Dainty round puffs of pâte à choux pastry are sliced in half for an ice or pastry cream filling, before being drizzled with a smooth chocolate sauce.

Choux pastry (we recommend this comprehensive recipe from "The Joy of Baking") is the same dough that brings us cream puffs, croquembouches, éclairs and the savory gougères. Multifunctional and scrumptious? That's something we can wholeheartedly endorse.

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With Valentine's Day a week away, it seems even the produce aisle is tickled pink.

Set against a vibrant pink backdrop, these tangy blood oranges need no recipe to make their juicy flesh even more dazzling: Au naturel is the way to go.

With Groundhog Day predicting six more weeks of winter, the citrus fruits' warm-colored cascade from crimson to orange is sure to brighten up the harshest of the winter doldrums.

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