Which burger is the best in America? Food Network’s top chefs count down the nation’s most irresistible burgers, from Los Angeles to New York City and New Orleans. Did your favorite make the list?
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For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can’t be found anywhere else — along with a few saucy secrets and plenty of hot takes.

0:00 – Intro
0:03 – #5
2:00 – #4
3:44 – #3
6:12 – #2
9:06 – #1

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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Ranking the Top 5 BEST BURGERS in America 🍔 Food Network


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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs 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!

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 ULTIMATE Taco Challenges 🌮 Chopped | Food Network


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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #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 Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch

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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South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network


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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.

Watch this episode of #CookingWithChoi on Food Network’s channel!

Get the recipe 👇

Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)

Ingredients

5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips

Directions

To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.

Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.

Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.

Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.

To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.

To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.

Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.

Cook’s Note: For ease of rolling, use a sushi mat.

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

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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings

Ingredients

Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula

Directions

For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.

Preheat the oven to 400 degrees F.

Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.

Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.

Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.

Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.

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’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network


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