Esther thinks of this easy kimchi as your gateway to fermentation. She breaks down a fast, no-stress “mak” version that is quick to make and ferment. “Mak” may translate loosely to imperfect or haphazard, but she prefers to think of it as “effortless.” After the quick‑ferment magic, Esther dives straight into a deeply savory, comforting kimchi fried rice that turns that fresh batch into a full meal. It’s fast, bold and topped with a golden, runny fried egg.

Get the recipes:
▶ Mak Kimchi: https://foodtv.com/42kD4B4
▶ Kimchi Fried Rice: https://foodtv.com/4u4ozxu

00:00 – Intro
00:49 – Hit the Market
01:25 – Prep the Cabbage
04:01 – Make the Kimchi Paste
04:48 – Work on the Other Ingredients
06:34 – Esther Explains “Hand Taste”
08:25 – Jar It Up
08:58 – Ferment the Kimchi
09:50 – Time to Taste
10:24 – Let’s Make Kimchi Fried Rice
13:11 – SO GOOD

Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!

🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Kimchi #FriedRice

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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens set inside the Tex Mex Kitchen. They aim to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In this round, all dishes must feature French onion dip. Saba Duffy makes skirt steak with sweet potato hash and French onion sauce. Michelle Wallace prepares a breakfast tostada with beans and egg. Adam Greenberg serves a cheesy ribeye quesadilla with French onion queso. Each chef tries to stand out in Flavortown’s high-stakes showdown.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.

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 HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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This MASSIVE Burger Shocked the Judges 🍔 😱 | Flavortown Food Fight | S1 E5 Recap | Food Network


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Kardea Brown’s deviled eggs feature a creamy, tangy yolk filling piped into egg whites and topped with crispy fried shrimp for a crunchy, flavorful twist on a Southern classic.#KardeaBrown #DeliciousMissBrown #FoodNetwork #DeviledEggs
Get the recipe ▶ https://foodtv.com/4aufULI
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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!

Deviled Eggs with Fried Shrimp
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 30 min (includes cooling time)
Active: 45 min
Yield: 2 dozen

Ingredients

Deviled Eggs:
12 extra-large eggs
1/3 cup mayonnaise
1 tablespoon sweet relish
2 teaspoons sour cream
2 teaspoons yellow mustard
2 teaspoons Miss Brown’s House Seasoning, recipe follows
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Chopped fresh dill, for sprinkling

Fried Shrimp:
24 medium shrimp (about 1 pound), peeled and deveined, with the tails left on
1 cup whole buttermilk
Canola oil, for frying
1 1/2 cups all-purpose flour
1/2 cup plain yellow cornmeal
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon kosher salt

Directions

Special equipment: a piping bag fitted with a star tip; a deep-fry thermometer

For the deviled eggs: Place the eggs in a large saucepan and cover with cold water; bring to a boil. Remove the pan from the heat. Cover and let stand 11 minutes. Drain the eggs and run under cold water until cool enough to handle.

Peel and slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Add the mayonnaise, relish, sour cream, mustard and House Seasoning and process until smooth. Season with the salt and pepper. Scoop the yolk mixture into a piping bag fitted with a star tip. Fill the egg white halves with the filling. Refrigerate until ready to serve.

For the fried shrimp: Combine the shrimp and buttermilk in a large bowl; let stand while the oil heats. Pour enough oil to reach 2 inches up the sides of a Dutch oven and heat to 350 degrees F.

Whisk together the flour, cornmeal, seafood seasoning and salt in a shallow dish. Working a few at a time, remove the shrimp from the buttermilk and dredge in the flour mixture. Add the shrimp to the hot oil and cook until golden brown, 2 to 3 minutes on each side. Remove to paper towels to drain. Repeat with the remaining shrimp. Let the shrimp cool slightly before placing on top of the deviled eggs. Sprinkle with fresh dill before serving.

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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Kardea Brown’s Deviled Eggs with Fried Shrimp 🥚🍤 | Delicious Miss Brown | Food Network


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Molly Yeh’s buttermilk fried chicken is brined for hours and fried until crispy, for a crunchy seasoned coating with a sprinkle of zaatar to finish.
#MollyYeh #GirlMeetsFarm #FoodNetwork #FriedChicken
Get the recipe ▶ http://foodtv.com/3rhZ1Mw
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!

Buttermilk Fried Chicken
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 5 hr 30 min (includes brining time)
Active: 45 min
Yield: 4 servings

Ingredients

Brine:
3 cups buttermilk
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon sugar
1/2 teaspoon ground cayenne
3 cloves garlic, crushed and peeled
3 sprigs fresh thyme
One 3 1/2-pound chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, each bone-in breast halved crosswise)

Frying:
Peanut oil, for frying
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon sweet paprika
2 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon ground cayenne
1/4 cup buttermilk
Zaatar, for sprinkling

Directions

Special equipment: a deep-fry thermometer

For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.

When you’re ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.

For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.

Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.

When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

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
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Molly Yeh’s Buttermilk Fried Chicken 🍗 | Girl Meets Farm | Food Network


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Dive back in for another seafood-packed compilation from Diners, Drive-Ins and Dives! Guy Fieri reels in more Triple D favorites from oysters and crawfish etouffee to Dungeness crab, lobster mac and cheese and a must-try fish taco.
#FoodNetwork #GuyFieri #Seafood
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

0:00 – Title Screen
0:06 – Oyster Slessinger
2:03 – Dungeness Crab
5:14 – Shrimp
7:44 – Lobster Mac and Cheese
12:21 – Shrimp Magazine
14:48 – Crawfish Etouffee
18:09 – Fish Taco
21:42 – End Screen

Visit the Spots:
Katie’s Restaurant & Bar – https://www.katiesinmidcity.com
Pier 23 Cafe – https://www.pier23cafe.com
55 South – https://www.eat55.com
LowCountry Steak – https://www.lowcountry-restaurants.com
Joey K’s Restaurant – https://joeyksrestaurant.com
The Noble South – https://thenoblesouthrestaurant.com
Cabo Fish Taco -https://www.cabofishtaco.com/charlotte

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
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ WEBSITE: https://www.foodnetwork.com

Guy Fieri’s ULTIMATE Seafood Crawl 🦞🔥 | Diners, Drive-Ins and Dives | Food Network


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