Guy Fieri visits The Brick in Kansas City, MO, where this lively neighborhood bar serves up classic bar food, live music and its signature Oklahoma dog.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

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Guy Fieri Tries Kansas City’s CRAZIEST Hot Dog 🔥🌭 Diners, Drive-Ins and Dives | Food Network


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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.

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!

Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls

Ingredients

Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick

Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table

Directions

Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.

Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.

For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.

Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

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

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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network


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What happens when cornbread meets pound cake? 😍 Ina Garten is whipping up her warm and comforting Cornmeal Pound Cake for Dan Barber!

Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c.

Get the recipe 👇

Cornmeal Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Yield: one 9-inch loaf

Ingredients

1 cup sugar
Zest of 1 lemon, grated on a rasp
1/2 cup buttermilk, shaken
2 extra-large eggs
1 teaspoon pure vanilla extract
1/4 pound unsalted butter, melted and cooled slightly
1/2 cup fine ground cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
1 1/4 cups all-purpose flour

Directions

Special equipment: 9-inch loaf pan

Preheat the oven to 350 degrees F. Grease and flour a 9-inch loaf pan.

Place the sugar in a large bowl and grate the lemon zest directly into the bowl so you capture the lemon oils. With clean hands, massage the zest and sugar together, until combined. Whisk in the buttermilk, eggs, and vanilla and slowly whisk in the melted butter until smooth. Whisk in the cornmeal, baking powder, baking soda, and 1 teaspoon salt, mixing until smooth. Whisk in the flour just enough to combine.

Transfer the batter to the prepared pan and bake for 35 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm or at room temperature.

Cook’s Note
Make ahead: Wrap the cooled cake and refrigerate. Bring to room temperature or slice and toast.

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You gotta stand back while you bite into this chicken shawarma sandwich because it’s so JUICY and flavorful 🤤🤤

Watch Ayesha Nurdjaja on #BobbysTripleThreat Tuesday at 8|7c.

Get the recipe 👇

Chicken Shawarma
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 5 hr (includes marinating and chilling times)
Active: 30 min
Yield: 4 servings

Chicken shawarma is one of the undisputed stars on the Shuka menu. You know how I love a sandwich! I’m sharing a version here that captures all the addictive spice, crunch and sauciness of the original. It’s the same legendary flavor you crave, just way easier to pull off in your own kitchen.

Ingredients

Chicken:
3 tablespoons minced garlic
3 tablespoons lemon juice
2 tablespoons ground cumin
2 tablespoons spicy smoked paprika
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon ground turmeric
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 large white onion, thinly sliced

Serving:
Pita
Garlic Yogurt, recipe follows
Pickled Cabbage, recipe follows
Fresh cilantro, parsley and mint leaves

Garlic Yogurt:
1 cup full-fat plain yogurt
1/2 teaspoon kosher salt
Zest and juice of 1/2 lemon
2 cloves garlic

Pickled Cabbage:
2 cups shredded red cabbage
1 1/2 cups red wine vinegar
1/4 cup granulated sugar
1/4 cup kosher salt

Directions

For the chicken: Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl until well combined. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.

Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and refrigerate until ready to cook.

Preheat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.

Add the onions to the baking sheet, then lay the marinated chicken on top of the onions. Do not overcrowd the chicken. Roast until the chicken is cooked through and crispy around the edges, about 25 minutes.

Turn the oven to broil and continue to cook until the chicken is nicely charred, about 2 minutes more (see Cook’s Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Mix with the onions and chicken juices.

For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and mixed herb leaves.

Garlic Yogurt:
Add the yogurt, salt and lemon zest and juice to a medium bowl. Using a rasp grater, grate the garlic into the bowl. Mix together until well combined. Store refrigerated for up to 4 days.

Pickled Cabbage:
Place the cabbage in a tall container with a lid.

Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Bring to a boil, then immediately pour the liquid over the cabbage. Cover tightly and bring to room temperature, then refrigerate for at least 3 hours before using.

Cook’s Note
You can also cook the chicken on the grill.

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

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Maxine Sharf joins the pod to talk about turning an unexpected layoff into a full-time career in food and the family recipes that inspired Maxi’s Kitchen. She shares how cooking connects her to her heritage, what it was like creating her New York Times bestselling cookbook, and why finding joy in the kitchen matters more than perfection. Plus, she shares her favorite dishes for every occasion in a game of “What’s Your Go-To?”

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Maxine Sharf on Going From Tech to the Kitchen and Finding Her Next Chapter | Food Network Obsessed


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