There’s nothing comfier than a big bowl of baked potato soup.

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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

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!

Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy

Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network


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Hit the road with Guy Fieri and discover some of the best bites from Season 14 of Diners, Drive-Ins and Dives, stopping at spots like Pizzeria Lola, Maple & Motor, Pecan Lodge, Naked City Pizza, Gazala’s Mediterranean Restaurant and more.
#FoodNetwork #DDD
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!

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!

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BINGE: The Best of #DDD Season 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network


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This is the only mac and cheese recipe you’ll need from here on out!

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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.

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!

Stove Top Mac-n-Cheese
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 to 8 servings

Ingredients

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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#GoodEats #AltonBrown #FoodNetwork #StoveTopMacnCheese

Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network


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Chef Mark Laubner and Chef Brendan Pelley go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on cucumber while Food Network’s Jet Tila and Chef Alex Guarnaschelli judge the first round. Mark dishes up cucumber white buttermilk gazpacho with grilled shrimp, while Brendan fires back with Greek salad with cucumber three ways. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network


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Ina Garten’s fan-favorite sausage and herb stuffing combines Italian sausage, apples, dried cranberries, sautéed onions and celery with toasted bread cubes for a Thanksgiving side that’s packed with savory and sweet flavor.
#InaGarten #BarefootContessa #FoodNetwork #Stuffing
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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.

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!

Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Directions

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

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Ina Garten’s Sausage and Herb Stuffing 🦃🍞 Barefoot Contessa | Food Network


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