American restaurateur, cookbook author and TV personality Guy Fieri may be renowned for his raft of Food Network shows, most notably Diners, Drive-Ins and Dives, but he also knows his way around the kitchen. Whether it's perfectly charring vegetables or constructing the ultimate cheeseburger, his wealth of culinary knowledge is second to none. Here, we reveal the larger-than-life host’s best cooking tips and tricks.

Click or scroll through our gallery to discover Guy Fieri’s greatest nuggets of culinary advice – counting down to the most genius tip of all.  

When Fieri isn’t hunting down giant sandwiches and fried foods for Diners, Drive-Ins and Dives, the spiky-haired host is a big advocate of healthy eating. One thing he’s eager to introduce his audience to is wholegrains, whether that means using them as the base for meat-free burgers (as demonstrated at a live cooking event at Food & Wine Classic festival in 2021) or to bulk out a zingy salad. Packed with protein and numerous health benefits, quinoa is his go-to choice; he cooks it simply in stock for 15 minutes, until the liquid has evaporated, and the nutty grain is perfectly tender.

There’s a certain beauty in making granola from scratch, not least because you can determine the ingredients and control the sugar content. As Fieri revealed in an interview with TODAY Food in 2018, a handy piece of advice that he learnt from his mother was to always ‘stir and rotate your granola’ when it’s in the oven. He went on to say that doing this will prevent the crunchy cereal from burning, all while providing a great lesson in ‘keeping an eye on what you’re doing’.

There’s nothing more comforting than a big bowl of pasta – it’s quick, easy and always incredibly satisfying. If you’re looking to level up this midweek favourite, Fieri recommends spending a little extra on premium pasta. In a video for Food Network’s YouTube channel, he explains that ‘great pasta is the foundation’ of a delicious dish, whether it’s clam-studded linguine or creamy carbonara. The host suggested sourcing artisan styles that have been air-dried and look ‘a little more crusty and old’.   

When he’s not road tripping across the US for Diners, Drive-Ins and Dives, you’ll find Fieri grilling up a storm on his ranch. In his bestselling cookbook Guy on Fire, the restaurateur revealed his top tips for crafting the ultimate grilling station, and one of them came in the form of investment. Opting for camping stoves and gas barbecues that are high in BTUs (British thermal units) will not only offer you more power, but they’ll also be more reliable and consistent. Once you have these, you’ll be well on your way to becoming a grilling maestro.

Warm, buttery garlic bread is hard to beat, and every chef and home cook has their own preferred recipe – including Fieri. His version is extra indulgent, complete with lashings of butter, Parmesan, spring onions and hot sauce. To make it, combine 8oz (225g) butter, two minced garlic cloves, 1 tbsp Parmesan, 1 tbsp chopped fresh parsley, a chopped spring onion, salt and pepper, and a dash of hot sauce. Slice a large baguette horizontally, spread the mix onto both sides, then place the two slices on a baking sheet and grill until golden brown and melty. Use as much hot sauce as you like to add a fiery twist to this carby classic.

Whether you're throwing them into a chilli or bulking out a curry, having a stash of tinned beans in the cupboard is always handy. When it comes to making a zingy bean salad, however, Fieri recommends opting for dried beans. In a video for Food Network’s YouTube channel, the host said: “If you really want to get the most out of your bean salad, go with your beans from dried.” Instead of soaking your beans overnight, he suggests boiling them to deliver a really tasty bite and plenty of texture.

Dubbed by Fieri as ‘the greatest hack to not using eggs’ and packed with fibre and omega-3 fatty acids, flaxseed is a wonder food. The eccentric host reportedly avoids eggs where possible and recommends swapping the household ingredient for flaxseed. For the ultimate egg replacement, Fieri suggests soaking flaxseed in a 3:1 ratio of water to seeds and adding it to cake batters, brownie mixes and homemade plant-based burgers to bind the ingredients together.  

Whether you’re hosting a group of friends, or you’ve got an important dinner party coming up, practising the dishes you’ll be making beforehand is your secret weapon to success. “One of the things that happens with people is that they get overwhelmed, and cooking is timing,” explained Fieri in an interview with EatingWell. “Giving everything a run-through is a good way to keep yourself from getting hung up when it’s game day.”

Trying out new techniques in the kitchen can be exciting. However, if you're hosting an important event, it’s sometimes best to stick to the things you’re already confident with and then adapt from there. “How about you cook the rice that you know how to cook, the vegetable that you know how to cook, and then get adventurous with the protein, or vice versa?” suggested Fieri in an interview with Business Insider. “Don’t try to take on all these different endeavours at the same time, because you are inevitably going to mess things up, so slow and steady.”

Most people might sauté or grill mushrooms but, according to Fieri, bunging them in the microwave is the easiest solution. During a demonstration at the Food & Wine Classic festival in 2021, the zany host revealed that covering the dish containing the mushrooms with cling film and microwaving until the mushrooms are cooked through is a brilliant timesaver. You can use the extra juices that seep out to add a touch of umami flavour to recipes, too.  

It’s easy to be tempted by supermarket deals and opt for larger packets of spices, as they can seem more budget friendly. Fieri, however, urges home cooks to avoid these and purchase smaller spice jars instead. Spices are a brilliant way to level up meals, but they can lose their intense, fragrant flavour over time. If you don't use them regularly, it’s worth just sticking with a smaller packet and topping up as and when needed.

One of the biggest challenges of parenting can be getting kids to eat a well-balanced diet. Fieri’s solution? Getting them involved in the kitchen, from prepping to presentation. In 2016, the Food Network superstar released Guy Fieri Family Food, a cookbook packed with delicious family-friendly recipes. Drawing on his experiences cooking with his own children, the book featured tips on everything from hands-on pizza nights to DIY chilli bars. Fieri went as far as saying in a Fox Business interview that educating children about food can influence them to ‘make better choices as young adults and as adults’.

Wiping down surfaces thoroughly when handling raw meat and fish may sound obvious, but it’s easily forgotten. It’s estimated that as many as 600 million cases of foodborne illnesses are reported worldwide each year. To help avoid any potential cross contamination at home, Fieri recommends having two chopping boards: one for raw meat and one for other ready-to-eat ingredients such as vegetables, cheese and dried goods.

Chicken wings are among the tastiest meals you can make at home, but many people struggle to get them just right. In an interview with Tasting Table, Fieri said the key to perfect chicken wings is baking them long enough to allow the fat to render. “When that gets rendered down, it moisturises the meat as it cooks, and then it also doesn’t make it so the skin’s so gummy,” he explained. Bake wings at 175°C (350°F) until they develop a crispy, crusty coating, then slather over your sauce of choice.

Fieri may be famed for his cheese-smothered, piled-high feasts on Diners, Drive-Ins and Dives, but he’s also been known to whip up healthy meals that are packed with flavour. One of the easiest ways he believes you can guarantee a great-tasting result is by using fresh, premium produce. “Quality ingredients with something as simple as a soup are a must,” Fieri revealed in a cooking video on Food Network’s YouTube channel. He also explained that sourcing meat from your local butcher can transform your home cooking entirely.  

If you’re going all out for a family celebration or holiday season, the TV personality confirmed in an interview with Eater magazine that one of the worst things you can do is use store-bought stock. Making a homemade version does take time and patience, but the overall flavour you can achieve thanks to adding in chicken bones or vegetable peelings that would otherwise be discarded is hard to beat.

Described by Fieri as ‘one of the greatest techniques you can learn’, deglazing is a genius process. In a YouTube video for Matthew McConaughey’s Just Keep Livin’ Foundation, the cook demonstrated that by deglazing a sauté pan with chicken stock (you can use any liquid, such as water or wine) all of the flavours stuck to the bottom of the pan loosen up. This means that the finished dish becomes all the more tasty, and you’re saved from scrubbing the pan extensively when it comes to washing up.

Onions and garlic form the basis of many dishes and sauces, but if you’re looking for an easy way to mellow out the strong flavours of these ingredients, the Mayor of Flavortown has just the ticket. Peel and wrap onions, shallots and garlic in foil with a splash of olive oil and salt and pepper, then roast them in a medium-hot oven for 20-25 minutes. Cooking them in this way brings out the natural sweetness of these ingredients and prevents them from overpowering a dish.

An easy (and extremely tasty) way to add a burst of flavour to vegetables is by charring them on either a grill or, as Fieri suggests, over a gas hob. “Butane stoves are a gift if you live in an apartment,” he explained at the 2021 Food & Wine Classic festival. “Throw the veg right on the flame.” By cooking the produce this way, you’ll bring out the vegetable’s sweetness and add a smoky note. Peppers, corn on the cob and pak choy (to name a few) would react brilliantly to being given the charring treatment. 

Most professional chefs will agree that you don’t need masses of mod cons and kitchen utensils when cooking at home, but they will advise that it's worth investing in a decent non-stick pan. In a video for Matthew McConaughey’s charity, the Just Keep Livin’ Foundation, Fieri explains: “With a non-stick, you don’t have to use as much fat, so it doesn’t stick.” Cutting down the fat content will, in turn, result in a healthier meal.

You can’t go wrong with a hearty bowl of chilli. Everyone has their own preferred method of making the dish but, if you want to really raise your chilli game, take cues from Fieri. In an episode of Guy’s Big Bite, the host said that he always uses Italian sausage to provide flavour and fat, as well as ground chuck steak for extra bite. By combining these different textured meats, you’ll add what Fieri describes as ‘real complexity’ to the overall dish.

The secret to seriously juicy pork chops is brining the meat prior to cooking. In a video for the Just Keep Livin’ Foundation, Fieri cooks up a pork-packed storm – and it all starts with a punchy brine. To recreate his recipe at home, add 1 tbsp each salt and sugar, 1 tsp peppercorns and five crushed garlic cloves to a pan of water; allow everything to simmer on a medium heat for 15 minutes, then leave it to cool completely. In a separate bowl, pour the brine over the pork chops. Leave the brine to work its magic for an hour before removing the meat and cooking it in a hot frying pan. The result? 'The juiciest, tenderest pork chop you’ll probably have ever had', says Fieri.

If you’re looking to make the ultimate smash burger, Fieri has a handy little trick that’ll take you from novice to professional, all in a matter of seconds. Once grilled up and ready, add your cheese of choice, splash your patty with a dash of chicken stock (or water, if that’s easier), then cover the pan with a lid. The added moisture will help the cheese go all gooey and delicious without causing the burger to overcook.

Making a meal with bacon and want its salty flavour to permeate every bite? In an episode of Tournament of Champions, Fieri recommends cutting the streaky meat into small pieces and cooking it ‘low and slow’. By rendering the bacon’s fat, you’ll be able to use the flavour-rich oil as the base for multiple recipes and, in turn, add a layer of sweet smokiness. This tip works whether the oil is used to make a tangy tomato pasta sauce or as part of the roux for a creamy mac ’n’ cheese.

While investing in a set of good quality knives will see you on your way to becoming a pro in the kitchen, Fieri believes treating the sharp utensils with respect is fundamentally important. The TV personality recommends that once used, it’s vital to clean and put knives away to avoid any potential injuries. When moving around the kitchen, Fieri also suggests keeping the knives pointed down towards the floor, not out in front or facing you.

Want to make a Fieri-approved steak? In an interview with People magazine, the zany TV host revealed his secret to the perfect sear. “Start in a low heated oven and slow roast to your desired doneness, then finish in a hot cast-iron skillet,” advised Fieri. “It gives you better internal temperature control and produces an awesome brown crust.” This tip actually has scientific backing and is a process known as the Maillard reaction – it’s this technique that enables the flavours to develop and deepen, all while creating a golden-brown coating.

With its pungent taste and aroma, garlic is a delicious ingredient that helps to add depth of flavour to any dish – but it can be tricky to work with. When you throw it into a searing hot pan, you have to work quickly to avoid it charring and taking on an overriding bitterness. To avoid this, Fieri recommends adding garlic during the final step of sautéing. “If you want to do it wrong, do the garlic first,” he said, when hosting a live cooking event at Food & Wine Classic festival in 2021. “Always onion first. Garlic goes in last; as soon as it gets nutty caramel, add liquid.”

Having tried and tested hundreds for his numerous Food Network shows, Fieri knows a thing or two about what makes a decent burger, and apparently it all starts with an 8:2 meat ratio. For the ultimate patty, the Mayor of Flavortown is an advocate for 80% lean beef and 20% regular beef. Fieri recommends seasoning the mix with salt and pepper, shaping it into small balls, then smashing each one onto a hot frying pan. Once browned, flip each patty and season again.