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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Chefs battle it out in the Chopped kitchen in this 1-hour pizza-themed compilation! From dough and sauce to surprise toppings, every round is a slice of chaos as they fight to stay off the chopping block.
#FoodNetwork #Chopped
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!
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The ULTIMATE Pizza Challenges 🍕 Chopped | Food Network
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Guy Fieri visits Sophia’s Restaurant in Buffalo, NY, a mother-and-son–owned spot serving comforting breakfast and lunch classics with a Greek-inspired twist. #FoodNetwork #GuyFieri
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!
Visit Sophia’s Restaurant: https://www.foodnetwork.com/restaurants/ny/buffalo/sophia-restaurant-restaurant
Follow them: https://www.facebook.com/SophiasRestaurantBuffalo/Grill
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Greek-Inspired Diner in Buffalo 🔥🍳 Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s fresh shaved zucchini salad is tossed with a lemon vinaigrette, toasted almonds, cannellini beans and basil for an easy summer side.
#MichaelSymon #SymonsDinners #FoodNetwork #ZucchiniSalad
Get the recipe ▶ https://foodtv.com/4apTOeR
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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!
Shaved Zucchini Salad
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
1/3 cup sliced almonds
2 tablespoons apple cider vinegar
1/2 tablespoon pure maple syrup
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 zucchini, thinly shaved lengthwise on a mandoline
1 summer squash, thinly shaved lengthwise on a mandoline
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup chopped fresh basil
Directions
Set up a grill for medium-high heat. Place the almonds in a cast-iron pan and toast on the grill, shaking occasionally, until golden and crisp, 3 to 5 minutes. Remove from the heat.
In a large mixing bowl, whisk together the apple cider vinegar, maple syrup and lemon juice. Slowly stream in the olive oil while whisking until combined. Season with salt and pepper.
Add the zucchini, summer squash, toasted almonds and cannellini beans to the bowl and toss to coat with the vinaigrette. Fold in the basil, taste and adjust seasoning if needed. Serve immediately.
Special equipment: grill, mandoline
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Michael Symon’s 5-Star Shaved Zucchini Salad 🌟 Symon’s Dinners Cooking Out | Food Network
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Ree Drummond’s Onion Burger features crispy smashed beef patties cooked with a generous layer of sweet caramelized onions and topped with American cheese for the ultimate at-home burger.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Smashburger
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3Pj6bOk
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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!
Onion Burger
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 15 min
Active: 15 min
Yield: 1 burger
Ingredients
8 ounces 80/20 ground beef
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1/2 medium white onion, sliced very thin
2 slices American cheese
1 potato bun
To Serve:
Ketchup
Mustard
2 green leaf lettuce leaves
2 tomato slices
4 to 5 pickles
Directions
Heat a large skillet over medium-high heat.
Divide the beef into two 4-ounce balls, then season all over with a pinch of salt and pepper.
Add the butter to the skillet, allow to melt and then add the first ball of beef. With a flat spatula immediately smash the patty as thin as possible while still holding its shape. Repeat with the second ball. Add half of the onions to the top of each patty and smash the onions into the top of the patties, flattening them further. Let cook undisturbed to allow the beef to get a nice crust, 2 minutes.
Flip the patties and onions, so the onions are now under the patties. Cook until the onions brown, 3 to 4 minutes. Add a slice of the American cheese to the top of each patty. Stack the patties and remove them to a plate.
Toast the bun in the skillet until golden, 20 to 30 seconds. Remove, top the bottom bun with the patties and arrange the other half of the bun on top. Serve the burger with the ketchup, mustard, lettuce, tomato and pickles on the side.
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Ree Drummond’s ULTIMATE Smashed Onion Burger 🍔 The Pioneer Woman | Food Network
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Geoffrey gives a primer on perfect ricotta dumplings that you and your kids can make together!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3gSpRba
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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!
Ricotta Gnudi with Browned Butter
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 40 min
Yield: 4 servings
Ingredients
10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges
Directions
Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
Bring a large pot of salted water to a low boil.
Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.
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Geoffrey Zakarian’s Ricotta Gnudi with Browned Butter | The Kitchen | Food Network
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