Food
Beat Bobby Flay All-Access Set Tour | Beat Bobby Flay | Food Network
For the first time EVER, Bobby is giving us an all-access tour of the Beat Bobby Flay set! Peek inside his dressing room, see the “mission control” tent where the producers and director sit and meet the hundreds of crew members who make this show possible!
Watch #BeatBobbyFlay Thursdays at 9|8c or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
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To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BeatBobbyFlay #BobbyFlay #FoodNetwork #BehindTheScenes
Behind the Scenes of Beat Bobby Flay | Beat Bobby Flay | Food Network
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #SconeRecipe #Scones #TheHungryGnome
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Imagine how impressive these grissini will be with your charcuterie spread!
Get the recipe👇
Grissini with Herbs and Parmigiano-Reggiano
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 2 hr 5 min (includes rising time)
Active: 50 min
Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
Ingredients
5 grams fresh yeast
1 large egg
2 teaspoons extra-virgin olive oil, plus more to coat
2 teaspoons whole milk
1 teaspoon molasses
1 3/4 cups plus 4 teaspoons bread flour
1/3 cup finely grated Parmigiano-Reggiano, plus more finely grated for sprinkling
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sweet paprika
Semolina flour, for dusting
Directions
Special equipment: a kitchen scale; a pasta-rolling machine
In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Quench your thirst in this Unwrapped throwback and discover how your favorite drinks, including Slurpee, Dr Pepper, Kool-Aid, Jones Soda and more are made.
#Unwrapped #FoodNetwork #SoftDrinks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Timecodes:
0:00 – Slurpee
3:48 – Dr. Pepper
7:21 – Kool-Aid
9:53 – Hawaiian Punch
13:00 – Root Beer
16:00 – Izze Sparkling Juice
18:59 – Boba Tea
21:45 – Mondo Squeeze Fruit Juice
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Sodas, Slurpees and Other Beverages Unwrapped 🥤 Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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@jeffreycruz9517
January 2, 2024 at 1:30 pm
Why are the NPCs behind the scenes still masked up?
@dshort01
January 2, 2024 at 1:30 pm
That was fun to watch !
@carly6658
January 2, 2024 at 1:30 pm
I don't want to hear it I love Bobby Flay show and the biggest thing is that everybody talks about we all change the channel when there's a black guy on or black woman they always have to beat Bobby Flay and they always have to be the one to go up against Bobby Flay it's almost like once you see a black person at the beginning of the show all you do is change the channel and we love Bobby Flay we love the show except for when that happens we just change the channel to something else this minority stuff is just gone really too far and there's no way that anyone can say this just doesn't happen because he says although I still love Bobby Flay and I still love the show I watch it every single time except for when there's a black person on because we already know the outcome once you see this the beginning of the show we just change the channel
@kimberlywalsh8977
January 2, 2024 at 1:30 pm
I Love BOBBY Flay
@jus300jp
January 2, 2024 at 1:30 pm
him asking that question to Katie lmk they also let him know the secret ingredient for the signature dish in round 2 beforehand. i figured!
@rosesewell4838
January 2, 2024 at 1:30 pm
Good show
@juliedavis745
January 2, 2024 at 1:30 pm
I had no idea the number of job positions created by a show! This is awesome!
@shawnamericanrebel5676
January 2, 2024 at 1:30 pm
I'm really glad you are still wearing masks 😷 👌
@FoougieTV
January 2, 2024 at 1:30 pm
Very cool getting a peak behind the scenes. Love me some Bobby.
Only critique is that out of 100 crew members, I doubt at least 15 are black. I wouldn't be surprised if there isn't even one.
Food Network needs a diversity & inclusion department.
@jackwalker9492
January 2, 2024 at 1:30 pm
Fascinating and I like the honesty! Flay always acts like a gentleman, rather than a mouthy bad guy. I like to believe its an honest reflection. I also love cats…..(THEY TASTE LIKE CHICKEN)!
@brownvictoria1
January 2, 2024 at 1:30 pm
I love the show…thanks for sharing…
@Manieplayz
January 2, 2024 at 1:30 pm
Darren
@edwardclay-main9732
January 2, 2024 at 1:30 pm
These BTS type videos are always so interesting.
@tammyn133
January 2, 2024 at 1:30 pm
Was excited to watch this, love the show and have always wanted to see a behind the scenes show.
@Dibblesoldhollywood
January 2, 2024 at 1:30 pm
Bobby is the GOAT 🙇🏻♂️
@nelsonperez7572
January 2, 2024 at 1:30 pm
my #1 chef in america mr bobby flay 👍
@Manieplayz
January 2, 2024 at 1:30 pm
Allen Trice
@karennaughton4903
January 2, 2024 at 1:30 pm
I love BBF and have been watching it since episode 1. I never thought the show was rigged. In round 2 you're competing against the master of layering spices.💁♀️ I had no idea how many people it took to film these episodes. A Part 2 video would be nice. How is the fridge and pantry stocked when someone's signature dish requires special ingredients you wouldn't normally have.🤷♀️
@MudderGirl13
January 2, 2024 at 1:30 pm
Please gives us a Part 2! I'm dying to see how the show itself is done, like how the pantries are prepped (especially for the second round), how the cooking stations are setup, etc.
@VacMaster1991
January 2, 2024 at 1:30 pm
"I'm not worried about bobby" WHAT. "Friendly competition" "what's Bobby doing" "Looks like he's losing"
@Manieplayz
January 2, 2024 at 1:30 pm
Dan Tran
@blackgirlgadget6997
January 2, 2024 at 1:30 pm
I love that man.. Bobby Flay is my bae.. look at that fresh haircut.. if anyone can tell me how to be an audience member on BBF I would greatly appreciate it
@jeromethiel4323
January 2, 2024 at 1:30 pm
Not a big surprise, as i am well acquainted with the back line, just not for a TV show. It's a lot easier for a small show. But even then, it takes a lot of people to make the magic happen. When you hear how much the per episode cost of a show is? This is why. You have to pay for all that space, the equipment, and the biggest expense of all, the people.
And the people are always going to be the biggest cost, because talent costs money. Equipment comes and goes as tech improves. and locations are just locations. But talent doesn't grow on trees.
The only bad comment i could leave here is that the "Bobby's Burger Place" in the Atlanta airport is not up to par. I expect better from a restaurant with Bobby Flays name and face on it.
@blakenelson8385
January 2, 2024 at 1:30 pm
Why are your servants wearing masks?? Don’t see the stars wearing them. Explain, but you won’t.
@josephineshoemate7759
January 2, 2024 at 1:30 pm
His shows needs to be canceled for real.Can’t cook anyway.
@freebie808
January 2, 2024 at 1:30 pm
🔥 🔥
@freebie808
January 2, 2024 at 1:30 pm
This was realllllly cool 😎 👌
@freebie808
January 2, 2024 at 1:30 pm
I want what he's taking, in his coffee I mean 😉 lmfao
@pakistanifoodslover
January 2, 2024 at 1:30 pm
Good
@johnmirbach2338
January 2, 2024 at 1:30 pm
😎👌👍🖖✌🤓
@txxmiles2974
January 2, 2024 at 1:30 pm
This is so FAKE
@thewfc11
January 2, 2024 at 1:30 pm
Why is everyone wearing a mask except the entitled chefs/judges?
@karenmccareon7325
January 2, 2024 at 1:30 pm
How did someone with ZERO personality, become a TV culinary sensation. Welcome to the holographic matrix…
@nataliemscrzysxycoolharris
January 2, 2024 at 1:30 pm
I absolutely adore Bobby 😊.
@sadie4me2
January 2, 2024 at 1:30 pm
He could make this into a show unto itself.
@Holmer188
January 2, 2024 at 1:30 pm
I have never thought that it might be rigged. I just think that Bobby Flay is that good at what he does. He’s an Iron Chef. Thanks for sharing.
@staceeellis9433
January 2, 2024 at 1:30 pm
Pure exallence Bobby!!! 1 ZILLION %
@Manieplayz
January 2, 2024 at 1:30 pm
Allen Trice fd