Host Tyler Florence kicks off the race in Nashville, where eight sweet and savory food trucks compete together for the first time ever. After creating music-inspired dishes in Music City, the teams race to Broadway for a chaotic sales day that includes a taste challenge honky-tonk ingredient hunt for one of four Nashville-themed ingredients. One team dominates the sales game while the bottom two teams must battle for redemption, and guest judge Maneet Chauhan helps decide which truck goes home first
#FoodNetwork #FullEpisode #TheGreatFoodTruckRace #FoodTruck
Watch #TheGreatFoodTruckRace, Sundays at 9|8c!
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Host Tyler Florence guides eight teams across the vibrant food scenes and scenic landscapes of Tennessee and Kentucky. For the first time, four sweet and four savory food trucks compete for the $50,000 grand prize, creating a dynamic mix of flavors, strategies, and culinary creativity on the road. The teams battle unpredictable challenges (and each other) in a season designed to test not just who can sell, but who can truly cook. At the close of each sales day, the two lowest-earning teams will face off in a high-pressure redemption battle, where only taste can save them.

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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The Great Food Truck Race FULL EPISODE (Season 19, Episode 1) 🚙‼️ | Food Network


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How to Cook Like an Italian: Part 9 🇮🇹
Master *authentic* Tuscan comfort food with Gabe as he shows you how to make Pici All’Aglione from scratch 🍝

Pici is a beloved hand‑rolled pasta from Tuscany, known for its wonderfully chewy bite and rustic, rope‑like strands. Despite its old‑world charm, it’s one of the easiest pasta shapes to master — no special tools, no precise measurements. Traditional pici dough is made simply with flour, oil and water, but this version includes an egg, which isn’t classic but makes the dough smoother and more forgiving for rolling at home.

The sauce is inspired by Pici all’Aglione, a Tuscan favorite that traditionally uses Aglione — a garlic with giant cloves and an unusually mellow sweetness. Since Aglione can be hard to find, this recipe coaxes a similar gentle flavor by slow‑cooking plenty of garlic in olive oil until soft and mild. The result is a comforting bowl of pasta with deep Tuscan roots, a silky sauce and that irresistible, signature chew.

Gabe pairs his Pici All’Aglione with a Summer Peperonata, a rustic antipasto of stewed sweet summer peppers with garlic and olive oil, served on warm grilled bread.

Which Italian classic should Gabe make next? Let us know in the comments below! 🇮🇹🍅

Get the recipes:
▶ Pici All’Aglione: https://foodtv.com/4x6Sd6t
▶ Summer Peperonata: https://foodtv.com/4x77qEE

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
00:49 – Combine Ingredients to Make the Pici
01:55 – Knead the Dough
02:33 – Let Dough Rest
02:57 – Roll into Pieces
04:40 – Heat Oil
04:57 – Smash Garlic
05:18 – Add Garlic & Pepper Flakes to Oil
05:48 – Add Wine
05:58 – Add Tomatoes & Smash
06:24 – Add Basil & Seasoning to Sauce
07:00 – Add Pasta to Boiling Water
07:23 – Add Pasta to Simmering Sauce
07:42 – Add Grated Cheese & Stir
08:19 – Taste
09:08 – How to Make Pepperonata
09:10 – Chop Up Bell Peppers
09:55 – Warm Up Oil in Pan
10:03 – Chop Up Shallots & Add to Oil
10:28 – Smash Garlic & Add
10:45 – Add Ingredients into Pan
11:20 – Let It Cook Down
11:30 – Add Ingredients to Season & Combine
12:36 – Add Sweet Ingredients
12:42 – Let It Cook
12:50 – Remove from Heat & Add Basil
13:00 – Stir to Combine
13:17 – Taste

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🗓️ NEW episodes drop Saturdays at 7pm EST.

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.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Tuscan #Pici #Pasta

How to Cook Hand-Rolled Pici All’Aglione (with Chef Gabe Bertaccini) 🍝🇮🇹


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Ina Garten’s Tomato Crostini with Whipped Feta pairs creamy whipped feta with heirloom tomatoes, basil and toasted baguette slices for an appetizer with bright summer flavor.
#InaGarten #BarefootContessa #FoodNetwork #TomatoCrostini
Get the recipe ▶ https://foodtv.com/3wmwNCH
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Tomato Crostini with Whipped Feta
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 30 min
Inactive: 10 min
Yield: 6 to 8 servings

Ingredients

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

Directions

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
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/4e15m9g
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Ina Garten’s 5-Star Tomato Crostini with Whipped Feta 🍅🥖 Barefoot Contessa | Food Network


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These BAKED baby back ribs *literally* fall off the bone! 😮‍💨

Get the recipe 👇

No-Fuss Baked Baby Back Ribs
Recipe courtesy of Kardea Brown
Level: Easy
Total: 4 hr 35 min (includes resting time)
Active: 35 min
Yield: 15 to 20 servings

Ingredients

Ribs:
1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon liquid smoke 
1 tablespoon brown sugar 
1 teaspoon ground ginger 
Pinch kosher salt and freshly ground black pepper 
6 racks baby back ribs (about 2 pounds each), membranes removed

Carolina Moppin’ Sauce:
2 cups yellow mustard
2 cups dark brown sugar 
1 1/2 cups apple cider vinegar 
1 cup granulated sugar 
2 heaping teaspoons garlic powder 
2 heaping teaspoons onion powder 
1/2 teaspoon smoked paprika 
One 15-ounce can tomato sauce 
Kosher salt and freshly ground black pepper

Directions

For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.

Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.

Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.

For the Carolina moppin’ sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.

Uncover the ribs and drain off the fat, reserving for another use (see Cook’s Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.

Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cover with foil and rest for 10 minutes. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.

Cook’s Note:
You can use the drained fat from the ribs to boost flavor in stock and sauces. Refrigerate for up to 4 days, or freeze for up to 1 month.

This recipe has been updated and may differ from what was originally published or broadcast.

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#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share some of his favorite recipes!

Get the recipe 👇

Salmon with a Grilled Orange Chimichurri
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 45 min
Active: 45 min
Yield: 2 servings

A colorful salmon dish packed with bright notes and a citrus-forward chimichurri.

Ingredients

Salmon Rub:
1/4 cup plus 1 tablespoon coarse kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons smoked paprika
1 tablespoon dehydrated lemon powder
1 tablespoon cayenne pepper

Salmon and Oranges:
2 center-cut skinless salmon fillets (about 5 inches wide)
Olive oil spray, for the salmon and grill grates
2 oranges, halved
Pickled red onions, for serving

Chimichurri:
1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon coarse kosher salt
5 cloves garlic, minced
1 small red Fresno chile, minced

Directions

For the salmon rub: Mix together the salt, black pepper, granulated garlic, granulated onion, smoked paprika, dehydrated lemon powder and cayenne pepper in a medium bowl.

For the salmon and oranges: Prepare a grill for medium-high heat.

Spray both sides of the salmon with olive oil spray, then season both sides with some of the rub. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, shrimp or fish.

Spray the grill grates with olive oil spray and place the salmon fillets on the grill. Cook, turning once, until the salmon registers an internal temperature of 120 to 123 degrees F, 5 to 6 minutes per side depending on your desired temperature.

While the salmon is grilling, add the orange halves to the grill cut-side down and cook until caramelized, 2 to 3 minutes.

For the chimichurri: Stir together the olive oil, parsley, vinegar, basil, oregano, salt, garlic and chile in a medium bowl. Squeeze the juice from the grilled orange halves into the chimichurri and stir to combine.

Serve the salmon fillets with the chimichurri and pickled red onions.

Cook’s Note:
Use internal temperature as a guide for doneness. Use all your senses to let you know when to remove them from the grill. BBQ is about feel, sight, smell and temperature.

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