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That molten lava center 😍 @hailscatalano + Chuck turn up the HEAT with these Chili Oil Lava Cakes in honor of being on the Hot List. #FNHotList

Get the recipe 👇

Chili Oil Lava Cakes with Sesame Whipped Cream
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings

Ingredients

Cakes:
5 tablespoons unsalted butter, plus softened butter for greasing
Cocoa powder, for dusting
One 4-ounce semisweet chocolate bar (60%), chopped
2 teaspoons chili oil
1/2 teaspoon espresso powder
3 large eggs, at room temperature
1/4 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour

Sesame Oil Whipped Cream:
1 cup heavy cream
5 tablespoons confectioners’ sugar
1/2 teaspoon toasted sesame oil
Pinch kosher salt
Confectioners’ sugar, for dusting

Directions

Special equipment: four 6-ounce ramekins; a small offset spatula
For the cakes: Preheat the oven to 400 degrees F. Grease four 6-ounce ramekins with butter and dust with cocoa powder. Place on a sheet pan and set aside.
Combine the chocolate, the 5 tablespoons butter, chili oil and espresso powder in a small heatproof bowl and place over a small pot of simmering water. (The bottom of the bowl should not touch the water.) Cook, stirring occasionally, until melted.
Meanwhile, combine the eggs, brown sugar, vanilla and salt in a medium bowl. Whip with an electric mixer until the mixture is light and fluffy, about 5 minutes.
Once the chocolate has melted, stir until smooth. Stream the melted chocolate mixture into the egg mixture while whipping. Add the flour and mix until just combined.
Divide the batter evenly among the ramekins (about 100 grams in each). Bake until the edges of the cakes are set and the middles still jiggle but are not completely raw, 12 to 15 minutes. The center of the cake should be quite soft but shouldn’t leave wet batter on your finger if gently pressed. It's totally normal for the cakes to have a slight divot in the center as well.
Meanwhile, for the sesame oil whipped cream: Combine the cream, confectioners’ sugar, sesame oil and salt in a medium bowl and whip until soft peaks form. Refrigerate until ready to serve.
When the cakes are done, immediately run a small offset spatula carefully around the edges of the cakes and unmold by inverting them onto individual plates right away. (They can overcook if left in the molds.) Dust the hot cakes with confectioners' sugar and serve with the whipped cream.
Copyright 2026 Television Food Network, G.P. All rights reserved."

Ree Drummond's top-rated Salisbury Steak recipe is a family favorite, with rich, savory and sweet flavors packed into beefy goodness!
#ReeDrummond #ThePioneerWoman #FoodNetwork
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ► https://foodtv.com/4aoewww
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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!

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

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Ree Drummond's Top-Rated Salisbury Steak | The Pioneer Woman | Food Network
https://youtu.be/RSPNUMNIzjU

This is one of Molly’s most fun ways to repurpose latkes; she says the opportunities for pizza toppings are endless. Plus, these check all the boxes of good party food: fried, cheesy, and adorably handheld.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Latke
Get the recipe ▶ https://foodtv.com/4r6nq7a
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!

Pizza Latkes
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 25 min (includes draining time)
Active: 45 min
Yield: 20 servings

Ingredients

2 1/2 pounds russet potatoes
2 medium yellow onions
4 cloves garlic
1 1/2 teaspoon kosher salt, plus more for sprinkling
4 large eggs
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
2/3 cup (40 grams) panko breadcrumbs
Neutral oil, for frying
About 1 cup marinara sauce
1 pound fresh mozzarella, cut into 1/4-inch slices
(Any other toppings!)
Store-bought pesto
Freshly grated Parmesan
Sprinkles of crushed red pepper flakes
Fresh basil leaves, torn

Directions

Special equipment: cheesecloth

Using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions, and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl. Add the potatoes/onions/garlic to the cheesecloth and sprinkle with salt. Let sit for 30 to 45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture. Pour off any of the liquid but keep the potato starch in the bowl.

In the bowl with the potato starch, mix together the eggs, lemon juice, dried oregano, red pepper flakes, a few turns of black pepper, and the breadcrumbs, and add the potato mixture.

In a large skillet, heat 1/4 inch oil over medium-high heat, until shimmering. It’s ready when a strand of potato added to the oil immediately starts to sizzle. Use an ice cream scoop to add blobs of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towel and sprinkle with salt or flaky salt. Repeat with the remaining mixture, adding more oil to the pan as needed.

Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and arrange the latkes an inch apart.

Top each with about 2 teaspoons marinara sauce and a slice of mozzarella and any other toppings you’d like and stick in the oven until the cheese is melty and has brown splotchy spots; begin checking for doneness at 7 minutes, and broil the last minute or two so the cheese is bubbling and browning. Top with some pesto, a shower of Parmesan, sprinkles of crushed red pepper, torn basil, and devour.

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

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Molly Yeh's Pizza Latkes | Girl Meets Farm | Food Network
https://youtu.be/Mx8rkWoqLKw

Freeze Dried Candy 🤯 @NickDiGiovanni videos always blow our minds! #FNHotList

If you go NUTS for peanut butter, these recipes are for you! 🥜 Revisit a twist on nostalgic flavors with Sunny Anderson's Easy PB&J Swirl Bars, or savor the perfect pairing of chocolate and peanut butter in Ree Drummond's Chocolate Peanut Butter Pie!
#FoodNetwork #PeanutButter #PeanutButterRecipe
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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
0:04 – Sunny Anderson's Easy PB&J Swirl Bars
6:12 – Ina Garten's Chocolate Peanut Butter Globs
10:09 – Kardea Brown's PB&J Stuffed Cupcakes
15:18 – Jeff Mauro’s No-Bake Chocolate-Peanut Butter Pie
21:52 – Geoffrey Zakarian's PB&J Crème Brûlée
27:33 – Ree Drummond's Chocolate Peanut Butter Pie
30:52 – Katie Lee Biegel's No-Bake Peanut Butter Cheesecake
40:11 – Molly Yeh’s Chewy Chocolate Peanut Butter Bars
43:19 – Ina Garten's Chocolate Cupcakes with Peanut Butter Icing
47:36 – Ree Drummond’s No-Bake Peanut Butter Bars

Get the Recipes:
Sunny Anderson's Easy PB&J Swirl Bars – https://foodtv.com/3C5dOCW
Ina Garten's Chocolate Peanut Butter Globs – https://foodtv.com/2VZ4BGi
Kardea Brown's PB&J Stuffed Cupcakes – https://foodtv.com/3m9VYoH
Jeff Mauro’s No-Bake Chocolate-Peanut Butter Pie – https://foodtv.com/35X9ZhJ
Geoffrey Zakarian's PB&J Crème Brûlée – https://foodtv.com/3uS3Vn2
Ree Drummond's Chocolate Peanut Butter Pie – https://foodtv.com/3eoFpBe
Katie Lee Biegel's No-Bake Peanut Butter Cheesecake – https://foodtv.com/40D0mPh
Molly Yeh’s Chewy Chocolate Peanut Butter Bars – https://foodtv.com/3mCjppE
Ina Garten's Chocolate Cupcakes with Peanut Butter Icing – http://foodtv.com/3rljyjz
Ree Drummond’s No-Bake Peanut Butter Bars – https://foodtv.com/3k0iP3d

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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Food Network Chefs' Top Peanut Butter Recipe Videos
https://youtu.be/EaKp6twaT64

Dig into comfort food classics from Food Network stars, including Ina Garten’s Chicken Pot Pie, Jet Tila’s Spicy Miso Ramen and Ree Drummond’s Macaroni and Cheese.
#FoodNetwork #ComfortFood
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

00:00 – Intro
00:06 – Jet Tila's Spicy Miso Ramen
13:33 – Kardea Brown's Gumbo
21:11 – Kardea Brown's Super Decadent Mac & Cheese
26:07 – Guy Fieri's Cornbread Stuffed Meatloaf
31:46 – Ina Garten's Chicken Pot Pie
43:13 – Ina Garten's Meat Loaf
45:43 – Jeff Mauro's French Onion Soup
52:56 – Geoffrey Zakarian's Bucatini Carbonara
53:35 – Molly Yeh's Noodle Hotdish
59:33 – Ree Drummond's Beef Noodle Skillet
1:03:13 – Ree Drummond's Macaroni & Cheese
1:07:39 – Sunny Anderson's Tuna Noodle Casserole

Get the Recipes:
Molly Yeh's Chicken Noodle Hotdish – https://foodtv.com/44468LE
Jeff Mauro's French Onion Soup – https://foodtv.com/3wf7eZO
Guy Fieri's Cornbread Stuffed Meatloaf – http://foodtv.com/2Y90jNi
Kardea Brown's Gullah Gumbo – https://foodtv.com/3GHqmAD
Ina Garten’s Chicken Pot Pie – https://foodtv.com/3kRfN2z
Ree Drummond’s Beef Noodle Skillet – https://foodtv.com/31XQsMU
Sunny Anderson's Tuna Noodle Casserole – https://foodtv.com/3jHgrxW
Kardea Brown's Super-Decadent Mac and Cheese – http://foodtv.com/3agM0xr
Geoffrey Zakarian's Bucatini Carbonara – http://foodtv.com/3c6QQg4
Jet Tila’s Spicy Miso Ramen – https://foodtv.com/3rXOQQI
Ina Garten's Meat Loaf – https://foodtv.com/3qYr099
Ree Drummond's Macaroni and Cheese – https://foodtv.com/3pXmeUi

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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Food Network Chefs' Top Comfort Food Recipe Videos
https://youtu.be/WHRTbEgRYps

@bakewithzoha shared her FAVORITE tiramisu with us, and we can’t even handle how perfect that slice is 😍🤌 Zoha uses whipped cream instead of whipped egg whites in her version so it’s easier and quicker!

Get the recipe 👇

Best Italian Tiramisu
Recipe courtesy of Zoha Malik
Level: Easy
Total: 6 hr 35 min (includes chilling time)
Active: 35 min
Yield: 8 to 10 servings

Ingredients

Mascarpone Cream:
16 ounces chilled mascarpone (I recommend Galbani)
4 large egg yolks
2/3 cup granulated or caster sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 1/2 cups chilled heavy cream or 4 large egg whites

Assembly:
1 1/2 cups brewed strong black coffee, at room temperature
30 to 36 ladyfingers
2 tablespoons cocoa powder, for dusting

Directions

For the mascarpone cream: Whisk the mascarpone in a medium bowl with an electric mixer on medium speed for 30 to 60 seconds until creamy. Scrape the sides of the bowl and set aside.

If using the heavy cream (recommended), to a medium heatproof bowl, add the egg yolks and sugar. Bring 1 to 2 inches of water to a boil in a medium pot and reduce the heat to low. Place the bowl over the pot of water, making sure the bottom of the bowl doesn’t touch the water. Heat, whisking the egg yolk mixture on medium-high speed, until light and fluffy, for exactly 2 minutes. Do not overmix or overheat as it can become grainy. Remove from the heat.

Add the egg yolk mixture to the whipped mascarpone. Add the vanilla and salt, then whisk on medium speed, scraping the bowl halfway, until just combined (do not overmix as the mixture can become grainy).

In a separate bowl, whip the heavy cream until it reaches medium stiff peaks (it just begins to hold its shape). Do not overmix. Add the whipped cream to the mascarpone mixture in 2 to 3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture.

If using the egg whites for the mascarpone cream instead of the heavy cream, in a separate heatproof bowl, add the egg yolks and 1/3 cup of the sugar. Bring 1 to 2 inches of water to a boil in a medium pot and reduce the heat to low. Place the bowl over the pot of water, making sure the bottom of the bowl doesn’t touch the water. Heat, whisking the egg yolk mixture on medium-high speed, until light and fluffy, for exactly 2 minutes. Do not overmix or overheat as it can become grainy. Remove from the heat.

Add the egg yolk mixture to the whipped mascarpone. Add the vanilla and salt, then whisk on medium speed, scraping the bowl halfway, until just combined (do not overmix as the mixture can become grainy).

In a separate clean bowl, add the egg whites and remaining 1/3 cup sugar and place over the pot of boiling water. Heat, whisking on medium-high speed with a clean whisk, until the mixture reaches 160 degrees F, 5 to 8 minutes. Remove from the heat and keep beating until a glossy, stiff meringue forms.

Add the meringue to the mascarpone mixture in 2 to 3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have an airy, light mixture.

For the assembly and serving: Pour the coffee into a wide bowl. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side) and add to the bottom of an 8-by-9.5-inch rectangular dish (see Cook’s Note) to form a layer (you’ll use about half of the ladyfingers). Evenly spread with half of the mascarpone cream. Repeat with another layer of soaked ladyfingers. Top with the remaining mascarpone cream. Cover and refrigerate for at least 6 hours and (ideally) up to overnight.

When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve.

Cook’s Note
I use an 8-by-9.5-inch rectangular dish, but you can also use a 7-by-11-inch dish, a 9-inch square dish, individual cups or even circular/oval dishes of a similar size. Just trim the ladyfingers to fit accordingly. For those who prefer a version with alcohol, you can add up to 1/4 cup rum, divided between the mascarpone cream and the coffee soak.

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

Guy Fieri heads to Aspen, Colorado, checking out Highlands Alehouse's arrachera tacos to see what they're all about. Made with skirt steak, handmade tortillas and fresh toppings, these are a must-try for locals and visitors alike.
#FoodNetwork #GuyFieri #Aspen #Colorado #Tacos
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 them: https://www.highlandsalehouse.com
Follow them: https://www.instagram.com/highlandsalehouse

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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Guy Fieri Goes All In on Aspen Tacos 🌮 | Diners, Drive-Ins and Dives | Food Network
https://youtu.be/lmroIlDNcYs

Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪 Appetizer round: The chefs utilize with sour apple martini mix, mortadella, white asparagus and fennel
🔪🔪 Entrée round: The battle continues as they must create dishes featuring calf's liver, fava greens, honey wine and halloumi.
🔪🔪🔪 Dessert round: The competition comes to its finale with a sweet challenge using maraschino cherries, greek yogurt, canned espresso and corn nuts.
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnHBOMaxYT
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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.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
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Chopped: Martini Mix, Mortadella, Asparagus & Fennel | Full Episode Recap | S14 E4 | Food Network
https://youtu.be/ovj0Z7kbSPo