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610K
impressions
20.1M
likes
181K
comments
1.93K
posts
205
engagement
0.907%
emv
$450K
Average per post
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No guesswork, just good eggs 🥚✨ @stefsdinnerr
1.56M
7.43K
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5mo ago
flavour.network
No guesswork, just good eggs 🥚✨ @stefsdinnerr
The arm workout nobody talks about 💪 Would you try making butter from scratch? @MiraNabulsi | Food & Lifestyle
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5mo ago
flavour.network
The arm workout nobody talks about 💪 Would you try making butter from scratch? @MiraNabulsi | Food & Lifestyle
Master restaurant-worthy lasagna at home with these Top Chef tips and @BarillaCanada’s new Oven Ready Lasagna. With no pre-boiling required, this Italian classic can be ready in a flash in the oven or air fryer! #TopChefCanada #TCC12 #ItalianFood Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network or stream it on @STACKTV
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11mo ago
flavour.network
Master restaurant-worthy lasagna at home with these Top Chef tips and @BarillaCanada’s new Oven Ready Lasagna. With no pre-boiling required, this Italian classic can be ready in a flash in the oven or air fryer! #TopChefCanada #TCC12 #ItalianFood Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network or stream it on @STACKTV
Listen to that crunch🔥 The bold South Asian-inspired flavours from McCain’s Flavours of the World pair perfectly with this punchy chutney. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @STACKTV!
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12mo ago
flavour.network
Listen to that crunch🔥 The bold South Asian-inspired flavours from McCain’s Flavours of the World pair perfectly with this punchy chutney. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @STACKTV!
Be honest… would you try this Greek yogurt cheesecake? 👀 @Zahra
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8mo ago
flavour.network
Be honest… would you try this Greek yogurt cheesecake? 👀 @Zahra
Watch as the Top Chef Canada finalists take a ride in the Volkswagen Tiguan and reflect on their journeys as they prepare for one last cook. 🚗 #TCCS12 Watch the Top Chef Canada finale Tuesday night at 10ep on Flavourt Network or stream it on @STACKTV!
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10mo ago
flavour.network
Watch as the Top Chef Canada finalists take a ride in the Volkswagen Tiguan and reflect on their journeys as they prepare for one last cook. 🚗 #TCCS12 Watch the Top Chef Canada finale Tuesday night at 10ep on Flavourt Network or stream it on @STACKTV!
Save this strawberry butter recipe for summer 🍓 RECIPE 2 cups heavy cream 8 ounce strawberries, hulled and quartered 2 tablespoons honey ¼ teaspoon salt, or to taste   In a stand mixer, whip the cream on high speed until the butter solids separate from the liquid buttermilk, 10 to 15 minutes.   Meanwhile, cook the strawberries and honey together in a saucepan over medium heat until soft and jammy. Puree with an immersion blender, food processor, or crush the fruit with the back of a fork. Set aside.   Once the butter separates, stop the mixer and squeeze out as much of the liquid as possible using your hands or a cheesecloth. Rinse the butter in a bowl of ice water. Squeeze again to release more liquid and shape into a disk.   Sprinkle the salt on the butter and fold. Place it back in the mixing bowl. Add 3 to 4 tablespoons of the strawberry sauce and whip together until smooth and combined. Spread on your favorite baked goods and treats. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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3mo ago
flavour.network
Save this strawberry butter recipe for summer 🍓 RECIPE 2 cups heavy cream 8 ounce strawberries, hulled and quartered 2 tablespoons honey ¼ teaspoon salt, or to taste   In a stand mixer, whip the cream on high speed until the butter solids separate from the liquid buttermilk, 10 to 15 minutes.   Meanwhile, cook the strawberries and honey together in a saucepan over medium heat until soft and jammy. Puree with an immersion blender, food processor, or crush the fruit with the back of a fork. Set aside.   Once the butter separates, stop the mixer and squeeze out as much of the liquid as possible using your hands or a cheesecloth. Rinse the butter in a bowl of ice water. Squeeze again to release more liquid and shape into a disk.   Sprinkle the salt on the butter and fold. Place it back in the mixing bowl. Add 3 to 4 tablespoons of the strawberry sauce and whip together until smooth and combined. Spread on your favorite baked goods and treats. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Just David Schwimmer trying his best 🫶🥧 For more celebrity baking moments catch The Great British Celebrity Baking Show Sundays at 9ep on Flavour Network, or stream on-demand with @STACKTV ✨
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6mo ago
flavour.network
Just David Schwimmer trying his best 🫶🥧 For more celebrity baking moments catch The Great British Celebrity Baking Show Sundays at 9ep on Flavour Network, or stream on-demand with @STACKTV ✨
Fresh, filling, and campsite approved 🤤🌿 @Taneesha
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3mo ago
flavour.network
Fresh, filling, and campsite approved 🤤🌿 @Taneesha
Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.
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flavour.network
Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.
Is the price tag really worth the hype? 🤔🍰💰 @Taneesha #cake
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3mo ago
flavour.network
Is the price tag really worth the hype? 🤔🍰💰 @Taneesha #cake
Lunch in a hurry? These 3 high-protein meals have you covered 💪✨ @Stefanie Phillips🇨🇦 #lunch #mealprep #quickrecipes
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flavour.network
Lunch in a hurry? These 3 high-protein meals have you covered 💪✨ @Stefanie Phillips🇨🇦 #lunch #mealprep #quickrecipes
Leftovers never tasted so good 🤤🍚 @matthewchincreative 🇨🇦 RECIPE Ingredient list: ● 3 tbsp neutral oil ● 1 cup shrimp ● 1 cup pork or any leftover meat, diced ● 1 cup mixed vegetables ● 3 eggs ● 3 cups leftover rice ● 2 tbsp soy sauce ● Salt and white pepper (or black pepper) to taste ● 1 tbsp sesame seed oil ● 2 tbsp green onions Instructions: 1. In a large frying pan or wok, pour 1 tbsp oil. 2. Add your shrimp and season with salt and pepper. Stir, then add leftover meat and mixed vegetables. 3. Stir until moisture evaporates and remove from the pan. 4. Add remaining oil, whisked eggs and pour into the pan. Scramble eggs using a spatula and set to one side of the pan. 5. Add rice and mix well, breaking up any clumps in the rice. 6. Add filling back to the pan and mix until well combined. 7. Add soy sauce and toss to combine. 8. Remove from heat, add sesame seed oil, green onions, remove mix and serve.
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flavour.network
Leftovers never tasted so good 🤤🍚 @matthewchincreative 🇨🇦 RECIPE Ingredient list: ● 3 tbsp neutral oil ● 1 cup shrimp ● 1 cup pork or any leftover meat, diced ● 1 cup mixed vegetables ● 3 eggs ● 3 cups leftover rice ● 2 tbsp soy sauce ● Salt and white pepper (or black pepper) to taste ● 1 tbsp sesame seed oil ● 2 tbsp green onions Instructions: 1. In a large frying pan or wok, pour 1 tbsp oil. 2. Add your shrimp and season with salt and pepper. Stir, then add leftover meat and mixed vegetables. 3. Stir until moisture evaporates and remove from the pan. 4. Add remaining oil, whisked eggs and pour into the pan. Scramble eggs using a spatula and set to one side of the pan. 5. Add rice and mix well, breaking up any clumps in the rice. 6. Add filling back to the pan and mix until well combined. 7. Add soy sauce and toss to combine. 8. Remove from heat, add sesame seed oil, green onions, remove mix and serve.
Sushi lovers, this ones for you 😍🍣 @MiraNabulsi | Food & Lifestyle #nobu #allyoucaneat #sushi
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12mo ago
flavour.network
Sushi lovers, this ones for you 😍🍣 @MiraNabulsi | Food & Lifestyle #nobu #allyoucaneat #sushi
That golden sugar top hits every time ✨🇫🇷 @Samantha | Miss Baker’s Bites Don’t miss the season finale of Eva Longoria: Searching For France June 4 at 9ep on Flavour Network, or stream on-demand with @STACKTV RECIPE: Ingredients ● 2 1/2 cups heavy whipping cream ● 5 large egg yolks ● 1/2 cup sugar, plus extra for caramelizing ● 1 pinch sea salt ● 1 vanilla bean, split and scraped or 1 tsp vanilla bean paste Directions 1. Preheat the oven to 325 degrees. Pour heavy cream, vanilla bean seeds and bean pod into a medium saucepan over medium heat. As soon as it starts to simmer, remove from heat and strain through a fine mesh sieve. Set aside. 2. In a medium bowl, whisk together egg yolks, sugar, and salt. Slowly whisk in the hot cream. Start very slowly to avoid scrambling your eggs. 3. Strain the custard through a fine mesh sieve and discard anything left in the sieve. Place 4 6-ounce ramekins into a 9×13 casserole dish and divide the custard into each ramekin. 4. Carefully pour boiling water into the baking dish about halfway up the sides of the ramekins. Bake for 40-45 minutes, or until the edges are set but the centre has a slight wobble. 5. Allow the custards to cool completely in the water bath before transferring to the fridge to chill, at least 2 hours or up to 2 days. 6. When ready to serve, sprinkle 1 - 1 1/2 teaspoons of sugar evenly over the top of each custard. Use a blow torch to caramelize the sugar until bubbly and a dark amber colour. Serve immediately and enjoy!
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flavour.network
That golden sugar top hits every time ✨🇫🇷 @Samantha | Miss Baker’s Bites Don’t miss the season finale of Eva Longoria: Searching For France June 4 at 9ep on Flavour Network, or stream on-demand with @STACKTV RECIPE: Ingredients ● 2 1/2 cups heavy whipping cream ● 5 large egg yolks ● 1/2 cup sugar, plus extra for caramelizing ● 1 pinch sea salt ● 1 vanilla bean, split and scraped or 1 tsp vanilla bean paste Directions 1. Preheat the oven to 325 degrees. Pour heavy cream, vanilla bean seeds and bean pod into a medium saucepan over medium heat. As soon as it starts to simmer, remove from heat and strain through a fine mesh sieve. Set aside. 2. In a medium bowl, whisk together egg yolks, sugar, and salt. Slowly whisk in the hot cream. Start very slowly to avoid scrambling your eggs. 3. Strain the custard through a fine mesh sieve and discard anything left in the sieve. Place 4 6-ounce ramekins into a 9×13 casserole dish and divide the custard into each ramekin. 4. Carefully pour boiling water into the baking dish about halfway up the sides of the ramekins. Bake for 40-45 minutes, or until the edges are set but the centre has a slight wobble. 5. Allow the custards to cool completely in the water bath before transferring to the fridge to chill, at least 2 hours or up to 2 days. 6. When ready to serve, sprinkle 1 - 1 1/2 teaspoons of sugar evenly over the top of each custard. Use a blow torch to caramelize the sugar until bubbly and a dark amber colour. Serve immediately and enjoy!
This roast is staying on repeat 🤩🥔 @taylor sakellis | food & fun ✨ RECIPE: 1 bone in leg of lamb 3 cloves of garlic, thinly sliced 1 Tbsp dried oregano 1 sprig of fresh rosemary 2 Tbsp sea salt 2 Tbsp dijon mustard 1 lemon, juiced 2 cups of chicken broth 2 Tbsp extra virgin olive oil 2 pounds of baking potatoes, peeled and sliced Salt, to taste Instructions: In a large roasting pan, pat the lamb leg dry and use a paring knife to make small slits throughout the lamb. Drizzle the lamb with 1 Tbsp olive oil, then place the garlic slices into the incisions. Sprinkle both sides of the leg with 1 Tbsp sea salt, then, in a separate bowl, combine the dried oregano, rosemary, 1 Tbsp of dijon mustard and half of the lemon juice. Coat the lamb with this mixture, then add potatoes to the pan. Mix in the remaining olive oil, dijon mustard, sea salt and lemon juice into the chicken broth and pour over the potatoes. Roast at 375° until the lamb reaches medium rare, around 145°. The good news is it’s a lean cut of meat, so it won’t take hours to roast! Remove the lamb from the roasting tray to allow it to rest, then turn up the oven heat to 450° and continue to cook potatoes until they’re golden and have absorbed most of the chicken broth. This usually takes an additional 20 to 30 minutes, but keep an eye on them. Allow the lamb to rest for at least 30 minutes before serving, and be sure to spoon any remaining broth on top of the lamb and potatoes. Enjoy!
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flavour.network
This roast is staying on repeat 🤩🥔 @taylor sakellis | food & fun ✨ RECIPE: 1 bone in leg of lamb 3 cloves of garlic, thinly sliced 1 Tbsp dried oregano 1 sprig of fresh rosemary 2 Tbsp sea salt 2 Tbsp dijon mustard 1 lemon, juiced 2 cups of chicken broth 2 Tbsp extra virgin olive oil 2 pounds of baking potatoes, peeled and sliced Salt, to taste Instructions: In a large roasting pan, pat the lamb leg dry and use a paring knife to make small slits throughout the lamb. Drizzle the lamb with 1 Tbsp olive oil, then place the garlic slices into the incisions. Sprinkle both sides of the leg with 1 Tbsp sea salt, then, in a separate bowl, combine the dried oregano, rosemary, 1 Tbsp of dijon mustard and half of the lemon juice. Coat the lamb with this mixture, then add potatoes to the pan. Mix in the remaining olive oil, dijon mustard, sea salt and lemon juice into the chicken broth and pour over the potatoes. Roast at 375° until the lamb reaches medium rare, around 145°. The good news is it’s a lean cut of meat, so it won’t take hours to roast! Remove the lamb from the roasting tray to allow it to rest, then turn up the oven heat to 450° and continue to cook potatoes until they’re golden and have absorbed most of the chicken broth. This usually takes an additional 20 to 30 minutes, but keep an eye on them. Allow the lamb to rest for at least 30 minutes before serving, and be sure to spoon any remaining broth on top of the lamb and potatoes. Enjoy!
Because everything’s better with sprinkles 🎉🍰✨ RECIPE Makes about 25 pops Small batch confetti cake ¾ cup vanilla frosting ½ cup mixed sprinkles, plus more for topping 1 bag candy melts Blend up the confetti cake until crumbly. Add the vanilla frosting and blend until the mixture easily sticks together. Add the sprinkles and mix to combine. Use a cookie scoop to form cake balls, about the side of a ping pong ball. Melt the candy melts according to the package directions. Dip the tip of a lollipop stick into the melted coating and stick halfway into the cake balls (optional). Dip the cake balls into the coating, swirling and lightly shaking until evenly coated. Cover with more sprinkles and place upright in a cup or jar to dry. Reheat the coating as needed and repeat with the remaining pops.
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flavour.network
Because everything’s better with sprinkles 🎉🍰✨ RECIPE Makes about 25 pops Small batch confetti cake ¾ cup vanilla frosting ½ cup mixed sprinkles, plus more for topping 1 bag candy melts Blend up the confetti cake until crumbly. Add the vanilla frosting and blend until the mixture easily sticks together. Add the sprinkles and mix to combine. Use a cookie scoop to form cake balls, about the side of a ping pong ball. Melt the candy melts according to the package directions. Dip the tip of a lollipop stick into the melted coating and stick halfway into the cake balls (optional). Dip the cake balls into the coating, swirling and lightly shaking until evenly coated. Cover with more sprinkles and place upright in a cup or jar to dry. Reheat the coating as needed and repeat with the remaining pops.
Tonight’s craving? Sticky toffee pudding, obviously 🤎 @matthewchincreative 🇨🇦 RECIPE Ingredient list: ● 1 cup pitted dates, diced ● 1 cup water ● ¼ cup spiced rum ● 1tsp baking soda ● 1 tsp cinnamon ● 1 tsp ground ginger ● 1 tsp nutmeg ● 1 stick unsalted butter, softened ● ¾ cup light brown sugar ● 2 large eggs ● 1 large egg yolk ● 2 tsp vanilla extract ● 1½ cups all-purpose flour ● 1 tsp baking powder ● Vanilla ice cream (optional) For the Toffee: ● 1 cup light brown sugar, packed ● ⅓ cup golden syrup or corn syrup ● 2 Tbsp molasses ● ¼ cup spiced rum ● 3 tbsp unsalted butter ● 1 cup heavy cream ● 2 tbsp kosher salt Instructions: 1. Add dates, water and ¼ cup bourbon to a pot. Stir and bring to a boil. 2. Add baking soda, stir, then remove from heat. 3. In a stand mixer, cream butter and brown sugar. 4. Add egg, vanilla extract, spices, and mix until combined. 5. Pour your date paste and mix. 6. Add baking soda and flour gradually until a batter forms. 7. Pour batter in a butter-lined 9”x9” baking dish. 8. Bake at 350˚F for 30-40 minutes. 9. Meanwhile, make the rum caramel by adding the brown sugar, golden syrup, molasses, and spiced rum to a sauce pot. 10. Once the sugars have dissolved and large bubbles form, remove from heat, add butter, heavy cream and mix until combined. 11. Sprinkle kosher salt into the caramel, mix and set aside. 12. When pudding is ready, poke holes, pour half the caramel overtop and bake for another 3 minutes until the caramel absorbs. 13. When ready, slice and serve with a scoop of ice cream (optional). #stickytoffeepudding #food
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flavour.network
Tonight’s craving? Sticky toffee pudding, obviously 🤎 @matthewchincreative 🇨🇦 RECIPE Ingredient list: ● 1 cup pitted dates, diced ● 1 cup water ● ¼ cup spiced rum ● 1tsp baking soda ● 1 tsp cinnamon ● 1 tsp ground ginger ● 1 tsp nutmeg ● 1 stick unsalted butter, softened ● ¾ cup light brown sugar ● 2 large eggs ● 1 large egg yolk ● 2 tsp vanilla extract ● 1½ cups all-purpose flour ● 1 tsp baking powder ● Vanilla ice cream (optional) For the Toffee: ● 1 cup light brown sugar, packed ● ⅓ cup golden syrup or corn syrup ● 2 Tbsp molasses ● ¼ cup spiced rum ● 3 tbsp unsalted butter ● 1 cup heavy cream ● 2 tbsp kosher salt Instructions: 1. Add dates, water and ¼ cup bourbon to a pot. Stir and bring to a boil. 2. Add baking soda, stir, then remove from heat. 3. In a stand mixer, cream butter and brown sugar. 4. Add egg, vanilla extract, spices, and mix until combined. 5. Pour your date paste and mix. 6. Add baking soda and flour gradually until a batter forms. 7. Pour batter in a butter-lined 9”x9” baking dish. 8. Bake at 350˚F for 30-40 minutes. 9. Meanwhile, make the rum caramel by adding the brown sugar, golden syrup, molasses, and spiced rum to a sauce pot. 10. Once the sugars have dissolved and large bubbles form, remove from heat, add butter, heavy cream and mix until combined. 11. Sprinkle kosher salt into the caramel, mix and set aside. 12. When pudding is ready, poke holes, pour half the caramel overtop and bake for another 3 minutes until the caramel absorbs. 13. When ready, slice and serve with a scoop of ice cream (optional). #stickytoffeepudding #food
Add a little colour to your plate with these rainbow latkes 🌈🤤 @Tamara + Sarah #hanukkah #latkes #food
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10mo ago
flavour.network
Add a little colour to your plate with these rainbow latkes 🌈🤤 @Tamara + Sarah #hanukkah #latkes #food
Anna Olson's berry cobbler is what summer dessert dreams are made of 🍓 Want to watch more Anna? Stream on-demand with @stacktv
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flavour.network
Anna Olson's berry cobbler is what summer dessert dreams are made of 🍓 Want to watch more Anna? Stream on-demand with @stacktv

Flavour Network (@flavour.network) TikTok Stats & Analytics

Flavour Network (@flavour.network) has 610K TikTok followers with a 0.91% engagement rate over the past 12 months. Across 205 videos, Flavour Network received 181K total likes and 20.1M views, averaging 881 likes per video. This page tracks Flavour Network's performance metrics, top content, and engagement trends — updated daily. To benchmark @flavour.network against other accounts, use Socialpruf's TikTok competitor analysis tool.

Flavour Network (@flavour.network) TikTok Analytics FAQ

How many TikTok followers does Flavour Network have?+
Flavour Network (@flavour.network) has 610K TikTok followers as of October 2026.
What is Flavour Network's TikTok engagement rate?+
Flavour Network's TikTok engagement rate is 0.91% over the last 12 months, based on 205 videos.
How many likes does Flavour Network get on TikTok?+
Flavour Network received 181K total likes across 205 videos in the last 12 months, averaging 881 likes per video.
How many TikTok views does Flavour Network get?+
Flavour Network's TikTok content generated 20.1M total views over the last 12 months.
Can I compare Flavour Network with other TikTok accounts?+
Yes. Add @flavour.network to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.