Food
Jet’s Peking-Style Duck Breast with Gua Bao 🤤
The flavors of crispy peking duck in a fraction of the time at home 😲 #ReadyJetCook
Get Jet’s recipe 👇
Peking-Style Glazed Duck Breast
Recipe courtesy of Jet Tila
Level: Easy
Total: 45 min
Active: 35 min
Yield: 4 servings
An approachable way to get that multi-day Peking duck flavor quickly into a duck breast. This recipe also shows the proper way to get a perfect cook on any duck breast. The secrets: Score, render slowly and a cold start in the pan until the skin turns glassy and crisp.
Ingredients
Duck:
4 boneless, skin-on duck breasts
1 teaspoon (6 grams) kosher salt
1 teaspoon (4 grams) sugar
1/2 teaspoon (1 gram) ground black pepper
1/2 teaspoon (1 gram) five-spice powder
1 cinnamon stick
2 star anise pods
Glaze:
1/2 cup (120 milliliters) honey
2 tablespoons (30 milliliters) oyster sauce
1 tablespoon (15 milliliters) soy sauce
1 teaspoon (3 grams) chicken powder
1/4 teaspoon (0.5 gram) five-spice powder
Directions
For the duck: Preheat the oven to 400 degrees F (205 degrees C).
Pat the duck breasts very dry. With a sharp knife, lightly score the skin in a 1/2-inch crosshatch, taking care not to cut into the meat. Mix the salt, sugar, black pepper and five-spice powder in a small bowl; season the meat and skin evenly on all sides. Rest for 5 minutes while you make the glaze.
For the glaze: In a small saucepan, combine the honey, oyster sauce, soy sauce, chicken powder and five-spice powder. Bring to a gentle simmer over low heat, whisking 1 to 2 minutes until smooth and syrupy. Remove from the heat.
Place the duck skin-side down in a cold, dry skillet (no added oil). Add the cinnamon stick and star anise. Turn the heat to medium-high and cook 6 to 8 minutes, spooning off rendered fat as it accumulates (see Cook’s Note), until the skin is deep golden and evenly crisp and most of the fat is rendered (you’ll hear a lively, steady sizzle). Flip and sear the flesh side 60 to 90 seconds until lightly browned.
Brush a decent layer of glaze over the skin. Transfer the skillet to the oven and roast 3 to 6 minutes, until the thickest part reaches 130 degrees F (54 degrees C) for medium-rare or your preferred doneness. The glaze should set and be shiny.
Brush the skin again with the glaze and let rest 5 to 10 minutes until the juices settle and the skin stays crisp. Slice into planks on the bias. Serve as an entrée or pile into duck baos with extra glaze on the side.
Cook’s Note
Save the rendered duck fat—it’s liquid gold for fried rice or roasting potatoes.
Copyright 2026 Television Food Network, G.P. All rights reserved.
Gua Bao (Bao Sandwich Buns)
Recipe courtesy of Jet Tila
Level: Easy
Total: 2 hr 15 min (includes rising time)
Active: 45 min
Yield: 12 buns
A small sandwich bun that is reminiscent of the fan favorite – chasu bao – that is served at dim sum. It has balanced textures of soft and chewy and is perfect for any Chinese slider. The most common filling is braised pork belly, cucumber, scallion and hoisin sauce. Each bite should read sweet, salty and lightly tangy.
Ingredients
2 1/2 cups (250 grams) cake flour, plus more for dusting
1/2 cup (60 grams) sugar
2 teaspoons (7 grams) baking powder
2 teaspoons (7 grams) active dry yeast
1 tablespoon (18 grams) lard or shortening, at room temperature
Neutral oil, for the bowl and brushing the buns
Nonstick cooking spray, optional
Directions
For the bao dough: Attach a dough hook to a stand mixer. In the mixer bowl, combine the cake flour, sugar, baking powder and yeast and whisk to incorporate. Place the mixer bowl on the mixer and set to low. Add 1/2 cup water and allow the liquid to absorb into the dry ingredients, then increase the speed to medium. Knead the dough, scraping down the sides every minute or two, until a dough ball pulls together, is smooth to the touch and feels soft, 8 to 10 minutes. Add the lard to the dough and knead for another 3 to 5 minutes until incorporated. The dough ball should hold together but feel soft to the touch. Place in a large, oiled bowl, cover tightly and allow to double in size at room temperature, about 90 minutes.
Remove the dough from the bowl and punch down to a ball on a lightly floured surface. Gently pull the edges out until you form a loose rectangle. Roll out the rectangle until it’s 1/2 inch thick. Taking the edges from the long side, roll the dough into a log like a cinnamon roll log. Cut the roll into 2-inch-wide pieces.
Flatten each piece of dough with the palm of your hand and roll into a 3-inch round with the rolling pin. Brush the top with oil, fold one end over to make a semi-circle and place on a 4-inch square of parchment paper. Repeat with the remaining dough.
To cook, set up a bamboo steamer and bring the water to a boil. Steam, covered, for 8 minutes; do not remove the lid. Spray the buns with nonstick spray if desired to prevent them from drying out.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Food
Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits At Sara’s Table Chester Creek Cafe in Duluth, Minnesota, a cozy breakfast spot and bookstore serving up creative comfort food, including their Cranberry Wild Rice French Toast.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit At Sara’s Table Chester Creek Cafe: https://www.astccc.net
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Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
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Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Chaps Coffee Co. in Spokane, Washington, a local spot serving up American comfort food, including their blueberry muffin French toast.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Chaps Diner and Bakery Spokane: https://chapsspokane.com
Follow them: https://www.instagram.com/chapsspokane
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
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Ree Drummond has a line-up of the best bits of food, starting with a culinary revelation: Crispy Chicken Skins and an incredible CLT Salad with Simple Ranch Dressing.
#ReeDrummond #ThePioneerWoman #FoodNetwork #CrispyChickenSkins
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/4xJ4jCN
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Crispy Chicken Skins
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 18 pieces
Ingredients
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
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 Crispy Chicken Skins | The Pioneer Woman | Food Network
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These gummies might look cute, but they’re made with the second HOTTEST chile peppers in the world.
Don’t miss the final episode of #HalloweenBakingChampionship, tonight at 9|8c.
Get the recipe 👇
Carolina Reaper Gummies
Recipe courtesy of Stephanie Boswell
Level: Advanced
Total: 8 hr 20 min (includes chilling time)
Active: 20 min
Yield: about 100 gummies
Care to test your mettle? Think chicken wings are kids’ stuff? The heat in these insanely spicy gummy candies comes from Carolina Reapers, the second hottest chile peppers in the world (maniacal laughter). Be warned: The gummies are not for the faint of heart, so take caution.
Ingredients
Gummies:
44 grams powdered gelatin (1/4 cup plus 1 tablespoon plus 1 teaspoon)
Nonstick cooking spray, for the molds
228 grams sugar (1 cup plus 2 tablespoons plus 2 teaspoons)
228 grams glucose syrup (3/4 cup)
28 grams sorbitol (1/4 cup plus 1 teaspoon)
1 to 3 tablespoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want these to be (see Cook’s Note)
2 teaspoons citric acid
1/8 teaspoon cherry extract, or more to taste
Red or desired color food coloring, as needed
Coating:
1 cup sugar
1/4 cup citric acid
Directions
Special equipment: three 40-cavity silicone mini skull molds (each cavity about 1 inch long by 3/4 inch wide); food prep gloves; an eye cover
For the gummies: Mix together the gelatin and 150 grams water (2/3 cup) in a medium bowl and allow to bloom, about 3 minutes.
Oil three 40-cavity silicone mini skull molds with cooking spray and wipe away excess. Reserve upside down to encourage draining.
Mix together the sugar, glucose and sorbitol in a medium pot and bring to a boil. Mix in the gelatin mixture to combine. Remove from the heat and add the Carolina Reaper paste or powder, citric acid, cherry extract and food coloring. Whisk well to combine. Let the mixture settle for just a couple of minutes; you will see small amounts of white foam coming to the top. Pour through a strainer to remove the foam and any pepper chunks or seeds.
Pour into the prepared molds and chill at least 8 hours and up to 24 hours.
For the coating: Combine the sugar and citric acid in a medium bowl. Remove the gummies from the molds and add to the bowl with the sugar mixture. Toss to create sour gummies! Enjoy!
Cook’s Note
When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Chef Aarthi and Chef Zoe Schor go head-to-head in a fava bean battle for the chance to challenge Bobby Flay. Judged by Daphne Oz and Michael Voltaggio, Aarthi dishes up fava bean masala with cilantro arugula salad, while Zoe fires back with fava beans and crispy potato hash topped with hot chilies and a poached egg. Only one chef will advance to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays 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 restaurants 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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Bobby Makes Something He’s NEVER Made Before! 🔥👀 Full Episode Recap | S15 E10 | Food Network
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