Andrew Zimmern returns to the pod to talk about Pitmasters, Food Network’s bold new barbecue competition series. Andrew shares why he waited years before saying yes to a competition show, and what makes Pitmasters different from traditional cooking competitions.

Later, Andrew reflects on how food media has evolved, why great storytelling will always outlast technology, and the inspiration behind The Blue Food Cookbook. He explains why cooking more seafood can benefit both our health and the planet, and he reveals the barbecue side-dishes on his own personal Mount Rushmore.

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Learn More about Pitmasters: https://www.foodnetwork.com/shows/pitmasters

Andrew Zimmern on Why Pitmasters Is Unlike Any Barbecue Competition | Food Network Obsessed


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Bright, flavorful and perfect for warm-weather entertaining, this fan-favorite roasted shrimp salad is made with citrus, dill and capers for a dish that’s as easy to make as it is elegant.
#InaGarten #BarefootContessa #FoodNetwork #ShrimpSalad
Get the recipe ▶ https://foodtv.com/32k03h7
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.

Roasted Shrimp Salad
Recipe courtesy of Ina Garten
Total: 38 min
Prep: 10 min
Inactive: 20 min
Cook: 8 min
Yield: 6 servings
Level: Easy

Ingredients

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Directions

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

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Ina Garten’s 5-Star Roasted Shrimp Salad 🦐⭐️ Barefoot Contessa | Food Network


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Guy Fieri is on a mission to feed Bobby Lee and Andrew Santino. This results in an 8-course Italian feast full of meatballs, arancini, chicken parm, lasagna, and the debut of bulgogi pizza aka the @BadFriends pizza. Between Bobby’s questionable table manners and Andrew’s brutal honesty, they talk about bombing on stage, childhood food trauma and
prove that there’s always room for ice cream.

00:00 What Do You Want to Eat?
01:06 A Toast! (Things Get Weird)
03:10 The Triple D Traveling Tour Case
04:00 Meatballs & Bobby’s Hand Inspection Protocol
7:17 Arancini & The Godfather Bit
8:08 Unpacking Childhood Food Trauma
9:46 Linguine & Clams With A Side of Metaphors
11:07 Chicken Parm & Bombing on Stage
15:33 The Perfect Lasagna
18:17 Cavatelli & Bubble Guts
19:49 The Korean-Italian Mystery Course
23:55 Ice Cream Truck Finale

About Guy’s Feast Club
It’s all flavor, no filler. Guy’s Feast Club brings Guy Fieri together with celebrities and influencers to satisfy their cravings — from local joints to home-cooked spreads. Epic food, unfiltered convo, and big eating energy. Pull up a chair, you’re in the club now.

Bobby Lee & Andrew Santino Can’t Behave on Guy’s Feast Club

Music credit: Suman Chatterjee

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This custardy egg banchan is the DEFINITION of light and fluffy ☁️😮
Get the recipe for Gyeran Jjim ▶ https://foodtv.com/3bXez48

Gyeran Jjim
RECIPE COURTESY OF JACKIE JI YOON PARK FOR FOOD NETWORK KITCHEN
Level: Easy
Total: 15 min
Active: 10 min
Yield: 2 to 3 servings

Ingredients

1 tablespoon mirin
6 large eggs
Kosher salt
1 teaspoon sesame oil, plus more for serving
1 teaspoon dashi powder (beef or seafood flavor)
1 teaspoon thinly sliced scallion greens

Directions

Special equipment: a 3-cup (5.5-inch diameter) Korean earthenware pot

Whisk together the mirin, eggs and 1 teaspoon salt in a medium bowl. Set aside.

Brush a 3-cup (5.5-inch diameter) Korean earthenware pot with sesame oil. Combine 1/2 cup water and the dashi powder in the pot and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring gently and constantly with a rubber spatula, keeping an eye on the egg and scraping every bit on the bottom, until the egg is puffed up in the center and almost set but still slightly jiggly, 3 to 4 minutes. There will be a bit of weight and slower movement as the egg sets.

Put a small heatproof bowl on top as a lid and cook over low heat, an additional 2 to 3 minutes. (As it cooks, some liquid will seep through and splatter; that is okay.) Turn off the heat and let rest for 1 minute. Carefully remove the lid and garnish with the scallion greens and sesame oil. Serve with rice and side dishes.

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For Americans, a slice of pizza is the perfect quick food. For Koreans, it’s kimbap! Kimbap is so nostalgic for Esther, who grew up eating it on picnics, school trips and car rides.
And though it might look like it, kimbap is NOT sushi ❌ Unlike sushi, the rice is seasoned with sesame oil and salt instead of vinegar and all of the fillings are cooked — usually a mix of protein, vegetables and pickles — but you can fill your kimbap with whatever you have on hand!

It goes perfectly with her Lemon Ramyun, another comfort for Esther that takes something as as simple as a pack of ramyun (Korean ramen) and turns it into something a little more fun and elevated with garlic, lemon, Parmesan and egg yolk.

Get the recipes:
► Kimbap: https://foodtv.com/4wvhnvb
► Lemon Ramyun: https://foodtv.com/4aKgOVZ

0:00 – Intro
00:46 – Prep the Vegetables
01:00 – Make the Tuna
01:09 – Lay Out Deli Ham and American Cheese
01:13 – Cook Omelet and Carrots
02:27 – Prepare the Rice
03:23 – Slice the Omelet
03:53 – Get Ready to Roll
06:07 – Brush with Sesame Oil
06:28 – Roll More Kimbap
07:06 – Slice the Kimbap
07:21 – Take a Bite
08:28 – Make the Lemon Ramyun
09:06 – Put Olive Oil, Garlic, Seasoning Pack, Ramen and Lemon Zest in Pan
09:42 – Pour Water In and Bring to a Boil
09:47 – Combine the Egg Yolk, Parmesan and Lemon Juice
10:17 – Add the Instant Ramen
10:24 – Temper Egg Mixture with the Broth
11:22 – Plate and Garnish
12:05 – Taste It!

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🗓️ 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

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!

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!

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Kimbap #Ramyun

How to Make Kimbap — the Perfect On-the-Go Comfort Food — Esther Choi’s Way ✨


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