Guy Fieri heads to Houston, to check out Kenny & Ziggy’s New York Delicatessen, where they are serving up classic Jewish comfort food with a Texas Twist. He digs into their famous Fried Kreplach, tender meat-filled dumplings fried to a perfect golden crisp and packed with rich, savory goodness.
#FoodNetwork #GuyFieri #Texas #Kreplach
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!

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Guy Fieri Dives Into Jewish Comfort Food in Texas 🔥 | Diners, Drive-Ins and Dives | Food Network


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Four chefs face off in a cooking competition using surprise ingredients. In the first round, they must craft an appetizer with ice cream cones, lump crab meat, baby turnips and pickled ginger, followed by an entrée round with city chicken, canned peaches, mustard greens and fruit punch sports drink and a dessert round with carob syrup, spaghetti squash, figs and walnuts.
#FoodNetwork #Competition
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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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Chopped: Ice Cream Cones, Lump Crab Meat, Baby Turnips | Full Episode Recap | S13 E7 | Food Network


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Ree Drummond’s decadent and creamy Chocolate Peanut Butter Pie features an Oreo crust and a fluffy peanut butter–cream cheese filling for the ultimate crowd-pleasing dessert.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Pie
Get the recipe ▶ https://foodtv.com/3eoFpBe
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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!

Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy

Ingredients

Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted

Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions

For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they’re fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!

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

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Ree Drummond’s Chocolate Peanut Butter Pie 🥜🍫 | The Pioneer Woman | Food Network


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San Francisco-Style Vietnamese American Garlic Noodles (with 10 cloves of garlic!) 🤤🤤

Get Susan Vu’s recipe 👇

San Francisco-Style Vietnamese American Garlic Noodles
Recipe courtesy of Susan Vu for Food Network Kitchen
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

This easy pasta blends Vietnamese, Italian and American ingredients to create a umami-packed sauce that’s buttery, a little cheesy and wonderfully savory and garlicky. It’s inspired by the iconic garlic noodles created by Chef Helene An at Thanh Long in San Francisco. To shake things up a bit, we lightly brown some of the butter in the sauce to give it nutty notes and top the dish with a sprinkle of store-bought crispy fried garlic or shallots for crunch (find them at Asian grocery stores). And while thick wheat noodles are used in the original version, we use dried spaghetti in ours — this pantry staple soaks up the indulgent sauce beautifully, but you can also switch out the spaghetti for fresh Asian-style noodles if you prefer.

Ingredients
Kosher salt
12 ounces dried spaghetti (see Cook’s Note)
4 tablespoons unsalted butter
3 tablespoons minced garlic (from about 10 large cloves or about 1 ounce)
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons Maggi Seasoning (see Cook’s Note)
Large pinch light brown sugar, optional
1/2 cup freshly grated Parmesan (about 1 ounce), plus more for sprinkling
3 tablespoons thinly sliced scallions, plus more for sprinkling
Asian-style crispy fried garlic or shallots, for sprinkling, optional

Directions

Fill a short stock pot or large Dutch oven with roughly 3 inches water and salt it lightly. Bring to a boil over high heat. Add the spaghetti and cook according to package directions until al dente, 8 to 10 minutes.

While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-low heat. Once melted, continue to cook, stirring occasionally with a silicone spatula, until brown flecks appear and the butter smells nutty, about 3 minutes longer. Add the remaining 2 tablespoons butter and stir until melted. Add the garlic and cook, stirring frequently, until it is tender and fragrant, about 2 minutes. Add the oyster sauce, fish sauce, Maggi Seasoning and brown sugar, if using, and stir to combine. Reduce the heat to low.

Reserve 1 cup of the cooking water then drain the spaghetti. Add the pasta to the sauce in the skillet. Sprinkle with half of the Parmesan, drizzle with 1/4 cup of the reserved pasta water, and use tongs to stir until mostly combined. Sprinkle with the remaining Parmesan, drizzle with another 1/4 cup of pasta cooking water and stir vigorously until the cheese is melted and the pasta is coated in a creamy sauce, adding more pasta water to loosen up the sauce if needed. Remove from the heat and stir in the scallions.

Divide the pasta between 4 serving plates or bowls, sprinkle with additional Parmesan and sliced scallions. Top with crispy garlic or shallots if using. Serve immediately.

Cook’s Note
Maggi Seasoning is a savory, umami-packed sauce made from hydrolyzed wheat protein. We highly recommend using it for the deep flavor it gives this recipe, but you can also substitute 1 tablespoon of soy sauce. You can swap in 1 pound fresh Asian-style wheat noodles cooked according to package directions for the 12 ounces of dried spaghetti.

Copyright 2025 Television Food Network, G.P. All rights reserved.

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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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