Relive all the sweetest moments, toughest challenges, and standout bakers from Season 1 in this 2-hour recap of Baking Championship: Next Gen.
#FoodNetwork #BakingChampionshipNextGen
Catch up on Baking Championship: Next Gen on #StreamOnHBOMax!
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Timecodes:
0:00 – Episode 1
0:15:18 – Episode 2
0:28:07 – Episode 3
0:39:52 – Episode 4
0:53:34 – Episode 5
1:08:46 – Episode 6
1:20:07 – Episode 7
1:32:54 – Episode 8
1:46:08 – Episode 9
2:00:56 – Endscreen

For the first time ever, 12 teams of young siblings between the ages of 8-14 compete to win $25,000 and become the next generation of Baking Champions! Surprises and unexpected twists are the name of the game, and once the competition begins, the youthful collaborators take on tricky challenges like Breakfast Dessert Imposters, Cream Puff Friendship Bracelets, and Animated Cakes. Pastry master Duff Goldman and Southern baker Kardea Brown serve as hosts, judges, and mentors throughout this incredible, jam-packed journey of baking and bonding that gives a whole new meaning to sibling rivalry.

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!

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BINGE 🍰 Two Hour Season One Marathon | Baking Championship: Next Gen | Food Network


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Season 8 of Diners, Drive-Ins and Dives took Guy Fieri to legendary spots like The Oinkster in Los Angeles, Sophia’s Restaurant in Buffalo and The Highway Inn in Honolulu and more in a coast-to-coast search for bold flavors and unforgettable bites. 🔥🍴
#FoodNetwork #FoodNetworkRecipes #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 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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BINGE 🔴: The Best of #DDD Season 8 with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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Wheat berries are chewy, hearty grains straight from the farm that make a great base for this funky and toasty grain salad, Molly says store-bought is okay too if you don’t have a grain bin in your backyard! The miso adds so much umami and personality to the mild wheat berries and roasted broccoli.
#MollyYeh #GirlMeetsFarm #FoodNetwork #MisoBroccoliGrainSalad
Get the recipe ▶ https://foodtv.com/4sv6Z47
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Miso Broccoli Grain Salad
Recipe courtesy of Molly Yeh
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients
Broccoli:
1 pound broccoli florets
1 tablespoon neutral oil
Kosher salt

Dressing:
5 tablespoons neutral oil
1/4 cup rice vinegar
3 tablespoons white miso paste
1 1/2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon toasted sesame seeds
2 teaspoons soy sauce
1 1/2 teaspoons grated ginger
1 teaspoon kosher salt
3 tablespoons water, if needed

Salad:
4 cups cooked wheat berries
4 green onions, sliced
1/2 cup chopped toasted cashews
1 medium carrot, coarsely grated

Directions

Arrange an oven rack in the upper third position. Heat the oven to broil.

For the broccoli: Spread the broccoli in an even layer on a rimmed baking sheet and toss well with the neutral oil. Season with a couple good pinches of salt. Place under the broiler and broil until the florets are crispy and just tender, about 5 to 10 minutes depending on your broiler’s strength.

For the dressing: Whisk together the neutral oil, rice vinegar, miso paste, toasted sesame oil, granulated sugar, sesame seeds, soy sauce, ginger and salt in a mixing bowl or mason jar. Shake or whisk well until combined. If the dressing is too thick, add water 1 tablespoon at a time until desired consistency. Set aside.

For the salad: In a large mixing bowl, add the cooked wheat berries, charred broccoli, green onions, chopped cashews and grated carrots. Pour in all of the dressing and toss to fully combine.

Serve immediately. Leftovers can be kept for up to 5 days.

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Molly Yeh’s Miso Broccoli Grain Salad | Girl Meets Farm | Food Network


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Guy Fieri fires up the grill to cook an array of marinated seafood, from scallops to crab, and the ingredients for his cioppino sauce.
#GuyFieri #GuysBigBite #FoodNetwork #Cioppino
Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/47nL70Z
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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!

Grilled Cioppino with Fire-Roasted Tomato
Level: Intermediate
Total: 2 hr 25 min (includes marinating time)
Active: 1 hr 25 min
Yield: 4 to 6 servings

Ingredients

Grilled Cioppino:
Oil, for greasing
5 lemons, 3 halved and 2 quartered
2 cups dry California white wine
1/2 cup extra-virgin olive oil
2 tablespoons capers, roughly chopped
2 teaspoons kosher salt
1 teaspoon chile flakes
1 teaspoon freshly ground black pepper
8 cloves garlic, roughly chopped
Two 2-pound Dungeness crabs
8 large sea scallops, cleaned with muscles removed
6 jumbo shrimp (U4-count), head and tail on
1 pound boneless, skinless halibut fillet

Fire Roasted Tomato and Vegetable Puree:
8 Roma tomatoes, tops trimmed and halved
2 large red bell peppers, cheeks removed, seeded and ribs removed
1 large bulb fennel, trimmed and quartered, fronds reserved for garnish
1 large sweet onion, cut into 1-inch rings
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon fennel seeds
1/4 teaspoon chile flakes
1 bulb garlic
1/2 cup chopped fresh basil
2 tablespoons ouzo

Directions

For the cioppino: Preheat the grill to medium-high heat. Wipe down the grates with an oil-blotted towel to clean and create a nonstick surface.
Squeeze the lemon halves (catching the seeds and discarding) into a large bowl, then add the lemon halves to the bowl as well. Add the wine, olive oil, capers, salt, chile flakes, peppers and garlic. Whisk to combine and set aside.

Clean and cut the crabs: remove the hard shell, cut off the tail and discard the gills, then cut the halves into pieces so each piece has 2 to 3 legs. Place the crabs, scallops, shrimp and halibut in the marinade and gently toss to coat. Cover and refrigerate for 1 hour, giving it a stir after 30 minutes.

For the puree: Place the tomatoes, bell peppers, fennel and onions in a large gratin dish, and then drizzle with three tablespoons of the olive oil, 2 teaspoons salt and 1/2 teaspoon pepper. Add the fennel seeds and chile flakes and toss to coat everything evenly. Cut the top off of the bulb of garlic to expose the cloves. Place the garlic on a large piece of foil and drizzle with the remaining 1 tablespoon olive oil and sprinkle with a pinch each salt and pepper. Wrap up the foil into a tight pouch. Place the vegetables on the grill and the garlic pouch in the corner of the grill over indirect heat. Grill the vegetables on both sides until tender and charred around the edges, 8 to 10 minutes. Remove the vegetables and set aside.

Roast the garlic over direct heat until medium brown and paste-like, 20 to 25 minutes. Remove from the grill, cool enough to handle, then squeeze out the garlic paste from the bulb and set aside. Working in batches, add the vegetables and garlic paste to the bowl of a food processor and pulse until sauce-like in appearance and consistency. Transfer to a large saute pan set over medium heat. Stir and simmer until the sauce slightly thickens, 7 to 8 minutes. Add half of the basil and the ouzo, then remove from the heat and set aside.

Grill the crab for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes. Grill the shrimp for 3 to 4 minutes then flip and cook for 2 to 3 minutes more. Finally add the halibut and scallops to the grill; cook for 2 to 3 minutes on the first side then turn over and cook for 2 to 3 more minutes. Remove all the seafood from the grill to a platter.

Serve the seafood family-style with the sauce generously ladled on top. Garnish with the remaining basil, the quartered lemons and the reserved fennel fronds.

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Guy Fieri’s Grilled Cioppino | Guy’s Big Bite | Food Network


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Sunny Anderson visits a cheese factory to see how string cheese is made.

This video is part of How’d That Get On My Plate?, hosted by Sunny Anderson.

How’d That Get On My Plate? explores how cutting edge technology can take simple raw ingredients and transform them into your favorite foods. Watch as milk, strawberries, corn, honey and potatoes take a remarkable journey converting into string cheese, strawberry margarita mix, blue tortilla chips, honey roasted peanuts and even vodka! Hosted by Sunny Anderson of Cooking for Real, How¿d That Get On My Plate? gives food lovers an inside look at the methods used to plant, nurture, harvest, transport, heat, cool, slice, dice, mix, package and otherwise process raw ingredients into the foods you eat.

For more How’d That Get On My Plate?: http://www.foodnetwork.com/shows/howd-that-get-on-my-plate

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