Chef Angie Berry of faces off against Chef Giuliano Matarese in a high-stakes culinary showdown judged by Food Network’s Sunny Anderson and Katie Lee. In the first round, both chefs must highlight figs as the key ingredient. Giuliano presents caramelized figs with blue cheese fondue, bacon and pomegranate relish, while Angie counters with a fig compote, fried figs and goat cheese foam. Only one will advance for the chance to prove they have what it takes to out cook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!

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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Beat Bobby Flay: Fig Fight | Full Episode Recap | S13 E2 | Food Network


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Guy Fieri visits Tre Kronor in Chicago. From Swedish pancakes to a hearty meatball sandwich and house-made lox, this cozy spot reimagines classic Scandinavian flavors with a fresh twist.
#FoodNetwork #GuyFieri #SwedishFood #Lox
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

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!

Visit them: https://princelebanesegrill.com
Follow them: https://www.instagram.com/princelebanesegrill

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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Guy Fieri Dives Into Swedish Comfort Food in Chicago 🇸🇪 | Diners, Drive-Ins and Dives | Food Network


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Guy Fieri stops by Prince Lebanese Grill to try their Mashwi Beef: grilled beef tenderloin medallions with vermicelli rice, grilled vegetables, pita bread and tzatziki sauce.
#FoodNetwork #GuyFieri #LebaneseFood #BBQ
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

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!

Visit them: https://princelebanesegrill.com
Follow them: https://www.instagram.com/princelebanesegrill

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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork

Guy Fieri Tears Up Lebanese Food in Texas 🤤 | Diners, Drive-Ins and Dives | Food Network


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Ree Drummond shares a fresh take on queso dip. Not your everyday queso, Ree loads her cheese dip with smoky bacon, chorizo sausage, chiles and more.
#ReeDrummond #ThePioneerWoman #FoodNetwork #queso
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/4sbZuiJ
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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!

The New Queso
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 5 min (includes standing time)
Active: 30 min
Yield: 6 servings

Ingredients

8 Anaheim chiles
4 jalapeños
8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic
1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded
Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

Directions

To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don’t have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.

In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.

Add the garlic and onion to a food processor and pulse until almost a paste.

Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.

Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.

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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Ree Drummond’s New Queso | The Pioneer Woman | Food Network


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Bring the deli home with Guy Fieri’s Primetime Pastrami, a slowly brined and slow-smoked brisket packed with tons of flavor and perfectly peppery crust.
#FoodNetwork #GuyFieri
Get the Primetime Pastrami recipe ► https://foodtv.com/3Zc1LN4
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Primetime Pastrami
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 5 days 8 hr 30 min (includes brining and smoking times)
Active: 30 min
Yield: 10 to 12 servings

Ingredients

Pastrami Brine:

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice

Pastrami Rub:

1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic

Primetime Pastrami:

1 whole brisket, trimmed

Directions

For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.

For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.

For the pastrami: First, clean all the fat off the brisket including the “V” between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.

Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.

After a minimum of 5 days, prepare a smoker for 225 degrees F.

Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

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Guy Fieri’s Primetime Pastrami 🔥 | Guy’s Big Bite | Food Network


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