Guy Fieri visits Germaine’s Luau in Kapolei, HI, where traditional Polynesian dance meets an all-you-can-eat luau buffet filled with island classics. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Visit Germaine’s Luau: https://www.germainesluau.com
Follow them: https://www.instagram.com/germainesluau

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Guy Fieri Goes All In at a REAL Hawaiian Luau 🔥🌺
https://youtu.be/JhgkEiDSt4Y

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This fresh, rustic-style cake is packed with sweet peaches, cinnamon, crunchy pecans and heavenly flavor.
#InaGarten #BarefootContessa #FoodNetwork #PeachCake
Get the recipe ▶ https://foodtv.com/2ZdT4a7
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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Ina Garten’s 5-Star Fresh Peach Cake 🍑⭐| Barefoot Contessa | Food Network


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Hosts and judges Andrew Zimmern, Ernest Servantes, Jess Pryles and Moe Cason kick off the competition by giving the teams their first Big Burn challenge. The pitmasters have nine hours to create a family-style barbecue platter featuring two proteins and at least one side that defines their barbecue style and culinary point of view. While the pitmasters are working, the judges surprise them with a twist — the first Flash Burn! The teams must make a perfectly balanced one-bite barbecue dish in only 60 minutes, and the team that can distill it down to the best bite wins the first prize money of the competition.
#Pitmasters #FoodNetwork #FullEpisode #AndrewZimmern #ErnestServantes #JessPryles #MoeCason
Watch #Pitmasters, Mondays at 9|8c!
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In a real-world barbecue competition unlike anything ever attempted, teams of elite pitmasters compete in a non-stop, week-long endurance battle over live fire to prove they are the best of the best. Deep in the wilderness, the pitmasters cook from sunrise to sunset, and to sunrise again, fighting for survival and their share of over $50,000! The teams must manage fire, fatigue, and challenges within challenges to impress hosts and judges Andrew Zimmern, Jess Pryles, Moe Cason, and Ernest Servantes, who use their vast barbecue knowledge to crown one team the Pitmasters Champion.

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.
▶ WEBSITE: https://www.foodnetwork.com
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PITMASTERS SERIES PREMIERE FULL EPISODE ‼️ | Food Network


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Egg yolk-stuffed pasta might seem tricky, but Gabe shows how you can totally pull it off.

Watch Gabe make it on his cooking series, #CookLikeAnItalian.

Get the recipe 👇

Raviolo al Uovo
Level: Intermediate
Total: 1 hr 40 min
Active: 1 hr 20 min
Yield: 4 servings

Ingredients

Fresh Pasta:
2 cups 00 flour, plus more for dusting and kneading
Kosher salt
6 large egg yolks
2 to 3 tablespoons cold water
1 tablespoon olive oil

Cheese and Egg Filling:
1 cup fresh ricotta
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
12 large egg yolks
1 large whole egg, for brushing

Brown Butter Sauce:

6 tablespoons unsalted butter
8 fresh sage leaves
Freshly grated Parmigiano-Reggiano, for serving

Directions

Special equipment: a piping bag fitted with a medium round tip; a pasta machine; a 3 1/2-inch round cutter

For the fresh pasta: Add the flour to a food processor with a large pinch of salt and pulse to combine. Whisk the egg yolks, 2 tablespoons cold water and the oil together in a liquid measuring cup. With the food processor running, pour the egg mixture through the feed tube and process until a dough forms, adding a tablespoon of water if the dough is crumbly or a tablespoon of flour if it’s too wet. Process until the dough is smooth and springy, 30 to 40 seconds. Transfer to a floured surface and knead a few times. Wrap in plastic wrap and set aside for 30 minutes.

While the dough rests, make the cheese and egg filling: Pulse the ricotta, Parmigiano, parsley, 3/4 teaspoon salt and several grinds of black pepper in a food processor until smooth and combined, scraping down the sides with a rubber spatula as needed. Transfer to a piping bag fitted with a medium round tip.

Once the dough has rested, cut it into 4 equal pieces. Cover 3 pieces with a kitchen towel and set aside. Flatten the remaining piece of dough and dust with flour. Run it through the widest setting of a pasta machine, dusting with more flour during the rolling process as needed.

Fold the dough into thirds like a letter and feed it through the same setting, then continue running the dough through the machine, moving to a thinner setting each time, until you have a long, very thin sheet (it will be number 8 on a KitchenAid pasta attachment). Cut the dough sheet in half crosswise, then place on a flour-dusted baking sheet. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining 3 pieces of dough. You should have 8 sheets of pasta in total.

Put a sheet of pasta on a clean work surface and pipe 3 circles of the cheese mixture about 2 1/4 inches wide each, making sure to leave at least a 1-inch border of pasta dough all around. Place 1 egg yolk in each well.

Crack the 1 whole egg into a small bowl and beat lightly with a fork.

Brush the edge of the pasta sheet with the egg and then top with another sheet of pasta. Working from the edge of the filling outward, firmly press the dough sheets together, making sure there are no air bubbles. Firmly press a 3 1/2-inch round cutter around each filling to create 3 raviolo. Set aside on a baking sheet lined with parchment paper and dusted with flour. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining sheets of pasta, filling and egg yolks to create 12 raviolo in total.

Meanwhile, bring a large pot of salted water to a boil.

For the brown butter sauce: Melt the butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside.

Gently drop the ravioli into the boiling water and cook until the pasta is tender and the egg is still runny, about 4 minutes. Remove from the water with a slotted spoon or handheld strainer and place the ravioli in 4 shallow serving bowls. Top each with a few sage leaves and evenly spoon the browned butter over. Sprinkle with Parmigiano and serve immediately.

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After winning #BBQBrawl, Bob Trudnak came to share a few of his favorite recipes in Food Network Kitchen!

Get the recipe 👇

Double-Cut Bone-In Pork Chops with a Blueberry-Chipotle BBQ Glaze
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 1 hr 30 min (includes marinating time)
Active: 35 min
Yield: 4 servings

Bone-in pork chops are readily available in most grocery stores, but they can be tough to grill properly while keeping them juicy and flavorful. The dry rub and BBQ sauce I am using in this recipe will guarantee moist, flavorful chops that will please the whole family!

Ingredients

BBQ Rub:
1/4 cup kosher salt
3 tablespoons turbinado sugar
2 tablespoons freshly ground black pepper
2 tablespoons chipotle pepper powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon smoked paprika
1 teaspoon ground cumin

Pork Chops:
4 double-cut bone-in pork chops, 2 to 3 inches thick each
2 tablespoons vegetable oil

BBQ Sauce:
2 cups packed light brown sugar
2 cups ketchup
1 cup apple juice
1 cup fresh blueberries
1/2 cup seedless blueberry jam
1 tablespoon plus 1 1/2 teaspoons mustard powder
2 teaspoons sea salt
1 1/2 teaspoons cayenne pepper
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce

Directions

Preheat the oven to 375 degrees F.

For the BBQ rub: Mix together the kosher salt, turbinado sugar, black pepper, chipotle powder, granulated garlic, granulated onion, smoked paprika and cumin in a medium bowl.

For the pork chops: Score the fat cap of the pork chops. Season both sides with some of the BBQ rub and set aside for 30 minutes. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, steak or pork.

Heat a large cast-iron skillet over high heat and add the vegetable oil. When hot, in batches if needed, add the chops and cook on both sides until seared, about 3 minutes per side. Sear the fat cap.

Transfer the skillet to the oven and roast until the pork reaches an internal temperature of 136 to 137 degrees F, 30 to 40 minutes.

For the BBQ sauce: Meanwhile, add the brown sugar, ketchup, apple juice, blueberries, blueberry jam, mustard powder, sea salt, cayenne pepper, granulated garlic, smoked paprika, sweet paprika, black pepper and chipotle peppers in adobo sauce to a blender and blend until smooth. Transfer to a medium pot and bring to a boil. Lower to a simmer and cook until reduced and thickened slightly, about 20 minutes.

Remove the pork chops from the oven and turn the oven temperature to 400 degrees F. Brush the glaze all over the pork chops, then continue to roast until the glaze is set and the pork registers 145 degrees F, about 5 minutes more.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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