Quick bites

The Food Network is expanding its partnership with department store operator Kohl’s Corp. to launch a line of kitchen and entertaining products developed by celebrity chef Bobby Flay.

The Bobby Flay at Kohl’s brand, which will be launched exclusively at Kohl’s stores this spring, will include cookware, dinnerware, kitchen gadgets, utensils, cutlery and grilling tools.

Earlier this year, the network launched its own line of cookware and kitchen gear in partnership with Kohl’s. Prices were not yet available for the Bobby Flay at Kohl’s line.

NEW GEAR: The Knork — a silly name with advantages

The Knork is the sort of product whose name may prompt eye rolling. That is, until you realize just how helpful it can be.

Consider the Knork the spawn of the spork, that handy utensil that blends a fork and a spoon. The Knork goes the other way, blending a fork and a knife. Since most people often use the side of their fork to cut soft foods, it makes sense.

Here’s how it works: The outer tines of the Knork, which is produced by Phantom Enterprises Inc. and is available in metal and plastic versions in a variety of finishes, are tapered to create a fine, but not sharp, cutting edge.

This is perfect for parties or any other event at which people eat standing up or holding their plate. More seriously, the Knork could also assist someone with use of only one hand.

Cinnamon-sugar chips

This simple recipe for sweet fried tortilla chips comes from Padma Lakshmi, the host of Bravo’s "Top Chef” and author of "Tangy Tart Hot & Sweet,” a cookbook in which brash, flavorful combinations rule.

Sugar and cinnamon chips

Start to finish: 20 minutes

Servings: 6 to 8

1 teaspoon cinnamon

2 teaspoons sugar

Eight 8-inch flour tortillas

Canola oil, for frying

In a small bowl, stir together the cinnamon and sugar. Set aside.

Cut each tortilla into six equal wedges.

In a large, deep skillet, heat about 1 inch of oil over medium until it shimmers. While the oil heats, line a dinner plate with several layers of paper towels. In batches, place the tortilla wedges in the oil and fry for 30 second per side, or until golden brown.

Use tongs or a slotted spoon to transfer the chips to the paper towels and let them drain for 20 to 30 seconds.

Place the still warm chips in a brown paper lunch bag. Add several pinches of the cinnamon and sugar mix, then close the roll and shake to coat the chips. Pour the chip onto a serving plate and repeat with remaining ingredients.

(Recipe from Padma Lakshmi’s "Tangy Tart Hot & Sweet,” Weinstein Books, 2007, $34.95)