Guy FieriThe “Mayor of Flavortown” brings his legendary flavors to new heights in 2025.
Known as “head of the sauce”, Fieri is expanding his Flavorown Sauce Empire with the start of eight new Flagown wing sauces and six Flavortown rubs and spices. The latest line of Fieri is known for its bold, delicious creations and promises to bring even more heat, sweetness and tang into the kitchens throughout America.
Regardless of whether you roll out the grill or throw your wings in sauce, Guy Fieris new flavors guarantee that everyone bite is packed with this characteristic flavortown flair. Buckle up – your taste buds are on a wild journey!
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Get ready to spice it up with new Flavortown sauces and spices
When looking for inspiration for food, Fieri is at the top of the list! The chef, host, the bestselling author of the New York Times and the TV presenter, which was awarded the Emmy Award, are one of the most famous and most influential culinary figures in the world.
While there are many ways to enjoy an inspired meal in one of its many restaurants in one of its many restaurants all over the world and on carnival cruise ships, fans can also create their own kitchen master works with Fieri’s characteristic flavors.
At the beginning of 2024, Fieri announced his new sauce, spice and rubs series. In March 2025, he expanded the popular line to add eight new sauces and six new rubs and spices.
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Guy Fieri started with 9 Flavortown sauces in 2024
Fieri Started his sauce line with 9 delicious aromas in the early 2024 -famous donkey sauce, highly hot sauce, Poppin ‘Jalapeno -Sauce, honey Sauce, Kickin -Chipotle -Sauce, money honey bbq sauce, carolina bbq sauce, mop -sauce -sauce and smoke -hickory -bbq -Sauce.
These sauces were released nationwide in March 2024, and now a year later Fieri added even more taste to the sauce.
“I’m a huge type of sauce, and they call me the ‘boss of the sauce’ in my chicken -Guy restaurants. Spices, dry friction, sauces, I think all this is so necessary for the cooking repertoire of the people,” Fieri only said the blast.
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“This was a great collaboration with the people of Litehouse. I mean, they really didn’t see the light. I had a very clear idea of
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The new Flavortown aromas will hit the shelves nationwide
When Fieri started tinkering with the new sauce -big time chili lime, hot honey -bbq, bacon ranch, knobles -parm wing -sauce, bourbon -brown -sugar -zucker BBQ, nashville hot wing sauce, sizzlin ‘Asian wing sauce and og buffalo fleece -he thought of the Food that he currently eats.
“I think you listen to someone or someone or someone writings and it always comes from him where his perspective is,” he said to The Explosion. “I like big flavors. I’ve always been a big, brave taste. I would rather not eat anything but eat something boring.”
He continued to explain the process how he does his meal – what he puts his burger on his empanadas or an Asian -inspired dish – and how it plays in the way he produces his characteristic flavortown taste.
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“I would bring that to my family in a dinner a week. Let us repeat that,” he said. “This sauce is here.”
Fieri explained that his spice cabinet was “three drawers”.
“I have 10 different vinegar and 60 different spices and spices that I cannot say,” he said. “That’s why I always did it and made large flavors.”
The BBQ season is just around the corner and Guy Fieri shares tips!
Since the BBQ season is directly in the curve, Fieri shared some of his tips to ensure fabulous grill meals.
When asked what his three top tips are, he said, the first could annoy some people.
“Get off the gas grills,” said Fieri.
“I had the best gas grill, which I was for one of the best gas grills in the world. Whether you believe it or not so that you have this gas grill as hot as you need. It is about the same period in which this chimney of the charcoal is immersed.
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More grill tips from Guy Fieri
Fieri shared two more valuable BBQ tips to make the barbecue season a little more tasty.
“Marinade in things that do not get on fire. Stop putting salts on food or sauces on foods to create gray smoke. As soon as you start to hurt the oil or burn the sugar, change everything before it can be done. Dry brining is probably one of the best things you can do,” he said. “Don’t sauce until it is finished. When you’re done, in the last two minutes, then sauce and have it caramelized.”
His third tip was to use a grill basket to grill vegetables. You can put asparagus, carrots, green beans and many other vegetables in a grill basket and fish.
Further information on Guy Fieris Flavortown Saucen, Spices and Rubs can be found under the website.
