Guy Fieri heads to Austin, Texas for a lineup of local heavy-hitters. He digs into a towering pastrami sandwich, savory fideo, a curry chicken burger, a massive rib sandwich, a juicy buffalo burger, jambalaya-stuffed red peppers, a classic chicken fried steak and more!
#FoodNetwork #GuyFieri #AustinTexas
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!

0:00 – Intro
0:05 – Pastrami Sandwich
2:31 – Fideo
4:41 – Curry Chicken Burger
6:12 – The McDowell Rib Sandwich
8:17 – Buffalo Burger
9:22 – Jambalaya-Stuffed Red Peppers
10:17 – Chicken Fried Steak

Visit the Spots:
Pieous – https://www.pieous.com
Foreign & Domestic – https://www.fndaustin.com
Counter Cafe – https://www.countercafe.com
SLAB BBQ & Beer – https://dopebbq.com
Casino El Camino – https://www.casinoelcamino.net
Magnolia Cafe – https://www.magnoliacafeaustin.com
The Green Mesquite BBQ – https://www.greenmesquiteatx.com

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Top #DDD Videos in Austin with Guy Fieri 🤠 | Diners, Drive-Ins and Dives | Food Network


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Indulge in Ina Garten’s Wine-Braised Beef Short Ribs, slow-cooked until tender in red wine, vegetables and herbs. This rich and flavorful dish is perfect for special dinners or a cozy weekend meal.
#InaGarten #BarefootContessa #FoodNetwork #ShortRibs
Get the recipe ▶ https://foodtv.com/3Tp6I4G
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Scott’s Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 servings

Ingredients

6 beef short ribs, trimmed of fat
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 (750-ml) bottle burgundy or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
6 cups beef stock
1 tablespoon brown sugar

Directions

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Short Ribs | Barefoot Contessa | Food Network


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Some dishes are better shared 🫶 @choibites shows how to build Bulgogi Mushroom Jeongol (불고기 버섯 전골) — a comforting, communal Korean hot pot — from scratch, complete with beef bulgogi, glass noodles, napa cabbage, kabocha squash, wild mushrooms and bok choy. (Esther’s bok choy story at 5:09 is too good 😝) The real magic happens at the kitchen table, where the portable burner is brought to the center and the broth bubbles away all in one pot! ✨

Get the recipe:
► Bulgogi Mushroom Jeongol: https://foodtv.com/4uAVNVG

00:00 – Intro
00:19 – Esther Goes to the Market
01:09 – Marinating the Bulgogi
03:11 – Prepping the Veggies and Broth
07:10 – Straining the Broth
08:05 – Assembling the Hot Pot
09:10 – Making the Sauce
10:34 – Putting It All Together
11:36 – Eating Time!

Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!

🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Bulgogi #Mushroom #HotPot

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Chris Santos, Alex Guarnaschelli and Aaron Sanchez unite rock candy and lemon rolls in the dessert round. Chris runs into trouble with his cake over a simple pantry blunder.

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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.

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!

Watch more from Food Network at https://foodtv.com/39EXAST

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► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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#ChoppedAfterHours #FoodNetwork #AarónSanchez #AmandaFreitag #ChrisSantos

After Hours: Rock Stars | Chopped After Hours | Food Network


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Ina Garten’s Vanilla Cream Cheese Pound Cake is rich, moist and deeply infused with real vanilla for a simple but showstopping dessert. Perfectly tender with a creamy texture, it’s the kind of classic bake that feels both comforting and elegant in every slice.
#inagarten #BarefootContessa #FoodNetwork #PoundCake
Stream more Barefoot Contessa on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Get the recipe ▶ https://foodtv.com/4nGMuRq
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Vanilla Cream Cheese Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 2 loaves

Ingredients

Baking spray with flour, such as Baker’s Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it’s well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it’s well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

Cook’s Note:
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.

Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Showstopping Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network


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