Chef Robert Cho and Chef Brian Malarkey battle for the chance to face Bobby Flay, putting their own spin on cowboy ribeye as Sunny Anderson and Josh Capon judge the first round. Robert serves a kalbi ribeye steak taco with Korean slaw, while Brian counters with Korean beef tartare and petite steaks with cauliflower purée. Only one chef will earn the chance to take on Bobby.#BobbyFlay #FoodNetwork #BeatBobbyFlay

Watch Bobby on #TheLine 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 Faces His Biggest Fan! 🔪🔥 Beat Bobby Flay: Full Episode Recap | S15 E5 | Food Network


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Try out Maneet’s cooked chutneys—tamarind and panch puran!

Get the recipes 👇

Tamarind Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 20 min
Active: 15 min
Yield: about 1 1/4 cups

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon Kashmiri red chile powder
1 cup jaggery or dark brown sugar
1 cup tamarind paste
1/4 cup seedless dates
1/4 cup raisins
1 teaspoon chopped fresh ginger
1 teaspoon chaat masala
1 teaspoon ground ginger
1/2 teaspoon kala namak (black salt)
Kosher salt

Directions

Heat a large skillet over medium-low heat. Add the oil, cumin, coriander, fennel and red chile powder and cook until toasted and fragrant, about 2 minutes. Add the jaggery, tamarind, dates, raisins, fresh ginger and 2 cups water. Bring to a boil, reduce to a simmer and cook until the mixture is thick enough to coat the back of spoon, 8 to 10 minutes. Remove from the heat.

Stir in the chaat masala, ground ginger, kala namak and salt to taste. Transfer to a blender and blend until smooth.

Panch Puran Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 35 min
Active: 15 min
Yield: 1 1/2 to 2 cups

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon onion seeds (kilonji)
2 pounds tomatoes, chopped
1 cup packed brown sugar
1/2 cup distilled white vinegar
1 tablespoon tomato paste
1/2 teaspoon Kashmiri red chile powder
Kosher salt

Directions
Heat the oil in a large high-sided skillet over medium-low heat. Add the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds and when they start to crackle, add the tomatoes. Stir in the brown sugar, vinegar, tomato paste, chile powder and salt to taste, bring to a simmer and cook, stirring occasionally, until the mixture is reduced by half, 20 to 25 minutes.

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

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Take a cross-country wing tour with Guy Fieri as he tracks down some of the best chicken wings from coast to coast, featuring globally inspired flavors like adobo, peri peri, banana garlic, spicy garlic and more! #FoodNetwork #GuyFieri #Wings
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!

0:00 – Intro
0:06 – Honey Ghost Wings
3:43 – African Peri Peri Hot Wings
7:52 – Dirty Birdies
10:59 – Island Style Wings
13:21 – Hot Wings
16:43 – Smoked Wings
18:25 – Stuffed Chicken Wings
21:05 – Banana Garlic Wings
24:42 – Chicken Wings
26:28 – Buffalo Wings
29:20 – K-Town Kitchen Wings
30:13 – Adobo Wings
32:46 – Smoked and Fried Chicken Wings
35:25 – Smoked Wings

Visit the Spots:
Swallow at the Hollow – https://www.thehollowbaltimore.com
King Tuts – http://kingtutsnashville.com
Tuckaway Tavern – https://www.tuckaway.com
Aloha Kitchen – https://alohakitchen.com
Rocco’s Little Chicago – https://roccoslittlechicago.com
Baby Blues BBQ – https://babybluesbbq.com
Thai Mee Up – https://us.orderspoon.com/ThaiMeeUp-Kahului
The Blue-Eyed Crab – https://www.blue-eyedcrab.com
Martin’s Bar-B-Que – https://www.martinsbbqjoint.com/downtown
Gaul & Co. Malthouse – https://www.gaulandco.com
Del Seoul – https://delseoul.com
10th Avenue Burrito Co – https://tenthaveburrito.com
Grace and Hammer – https://www.graceandhammer.com
Momma’s Mustard, Pickles & BBQ – https://mommasbbq.com
Little Bettie – https://wiseacrebrew.com/location/little-bettie
Eastside Fish Fry & Grill – https://eastsidefishfry.com
Citizen Cider – https://www.citizencider.com
Meat Southern BBQ & Carnivore Cuisine – https://meatbbq.com
Señor Sisig – https://www.senorsisig.com
Alkaline – https://www.alkalineramen.com
Bluebird Barbecue – https://www.bluebirdbbq.com
The Shed Barbecue & Blues Joint – https://www.theshedbbq.com
Smokey D’s – https://smokeydsbbq.com
Hickory House – https://www.hickoryhouseribs.com
OB Noodle House – https://obnoodlehouse.com

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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Top #DDD Chicken Wing Videos with Guy Fieri 🍗🔥 Diners, Drive-Ins and Dives | Food Network


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“Bars” are a very important section in any church cookbook and at any potluck around Minnesota. Any dessert baked in a pan and cut into a square or rectangle is classified as a bar and they’re great for easy transportation and feeding large crowds. Molly loves them because they’re versatile, often soft and gooey, and so geometrically pleasing to cut. With these bars, she’s upping the umami ante and combining miso into the caramel layer for a sweet and salty hit that’s out of this world.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Miso #Millionairebars
Get the recipe ▶ https://foodtv.com/4yWvESL
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Miso Millionaire Bars
Recipe courtesy of Molly Yeh
Level: Easy
Total: 2 hr 10 min (includes setting and chilling time)
Active: 25 min
Yield: one 8-inch square pan

Ingredients

Crust:
1 1/2 cups (195 grams) all-purpose flour
1/2 cup (100 grams) sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks; 170 grams) unsalted butter, cold and cubed
1 teaspoon vanilla extract

Caramel:
One 11-ounce (311-gram) bag store-bought caramels
1 tablespoon white miso paste

Chocolate:
6 ounces (170 grams) bittersweet chocolate, chopped
3 tablespoons (45 grams) heavy cream
Flaky salt, for sprinkling

Directions

Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan and line with enough parchment paper to allow for 1-inch wings on opposite sides.

In a food processor, combine the flour, sugar, salt, butter, and vanilla. Pulse to form a shaggy dough. Once the dough is combined, press into your prepared pan and bake for 20 minutes or until golden brown. Let cool.

Once the crust is cool, add the caramels and miso to the bowl of a double boiler and stir until melted and smooth. Pour over the crust and refrigerate until set.

Place the chocolate and heavy cream in a second bowl and place over the simmering water and stir until completely melted and fully combined. Pour over the set caramel layer and sprinkle flaky salt on top and place back in the fridge for 30 minutes until the chocolate is firm. Slice into bars and enjoy!

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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Molly Yeh’s Millionaire Bars With A Surprise Twist 😮 | Girl Meets Farm | Food Network


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Ina Garten’s Chicken with Wild Mushrooms combines roasted chicken, wild mushrooms and white wine in a rich sauce for a comforting dinner.
#InaGarten #BarefootContessa #FoodNetwork #ChickenRecipe
Get the recipe ▶ https://foodtv.com/3uPAmSO
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.

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!

Chicken with Wild Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 6 servings

Ingredients

Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

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Ina Garten’s 5-STAR Chicken with Wild Mushrooms 🍗🍄‍🟫 Barefoot Contessa | Food Network


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