Food
Kardea Brown’s Red Velvet Swiss Roll w/ Cream Cheese Frosting | Delicious Miss Brown | Food Network
Not only is this a staple dessert in the South, but Red Velvet Cake is also often associated with the Juneteenth holiday. Swirled with a silky-smooth cream cheese frosting, Kardea’s Swiss roll is as impressive and decadent as it looks!
#KardeaBrown #FoodNetwork #DeliciousMissBrown #RedVelvet #SwissRoll
Watch #DeliciousMissBrown, Sundays at 12|11c or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4enfpF6
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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!
Red Velvet Swiss Roll with Cream Cheese Frosting
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 5 hr 25 min (includes cooling and chilling time)
Active: 35 min
Yield: 10 to 12 servings
Ingredients
Nonstick cooking spray, for the pan
3/4 cup all-purpose flour
2 teaspoons cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt (see Cook’s Note)
4 large eggs
3/4 cup granulated sugar
2 tablespoons buttermilk
2 tablespoons red food coloring (almost an entire bottle)
2 tablespoons vegetable oil
2 teaspoons white distilled vinegar
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
One 8-ounce block cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar, plus more for garnish
Heavy cream, as needed
Directions
Special equipment: a 10-by-15-inch jelly roll pan
Preheat the oven to 350 degrees F and line a 10-by-15-inch jelly roll pan with a large piece of parchment paper to allow for overhang on all sides. Spray the paper lightly with nonstick spray.
In a small bowl, combine the flour, cocoa powder, baking soda and 1/2 teaspoon salt. Set aside.
Beat the eggs in the bowl of an electric mixer fitted with a whisk attachment on medium-high speed until pale yellow and doubled in size, about 5 minutes. Reduce the speed and slowly sprinkle in the granulated sugar. Combine the buttermilk, food coloring, vegetable oil, vinegar, 1/2 teaspoon vanilla extract and 1/2 teaspoon vanilla bean paste in a small bowl. With the mixer on medium-low, alternate adding in the wet and dry ingredients in stages, starting with the wet ingredients, being sure not to overmix.
Give the batter a final mix by hand, being sure to scrape the sides and bottom of the bowl with a rubber spatula. Spread evenly over the prepared pan and bake until a toothpick inserted comes out clean, about 20 minutes. Immediately transfer the cake on its parchment to a cooling rack and let sit for 3 minutes to allow steam to release. Carefully fold the parchment overhang over and begin tightly rolling the warm cake. Allow to cool for 20 to 30 minutes before unrolling to ensure that the shape holds (see Cook’s Note).
For the frosting, beat the cream cheese and butter together with an electric mixer until light and fluffy, 3 to 4 minutes. Add the confectioners’ sugar, beating thoroughly. Add the remaining 1/4 teaspoon salt, remaining 1/2 teaspoon vanilla extract, remaining 1/2 teaspoon vanilla bean paste and heavy cream (as needed) to reach the desired consistency; the icing should be on the thicker side, so that when you’re rolling and cutting the Swiss roll, it does not leak out.
Spread the frosting over the surface of the slightly cooled cake, being sure to leave a 1/2-inch border empty around the edge. Reroll the cake carefully, then wrap the entire log in plastic wrap. Refrigerate for at least 4 hours or up to overnight to set. Cut slices of the chilled cake and dust with confectioners’ sugar.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, use a little less. If the cake is still warm after being rolled up for 20 minutes, unroll and allow to cool on a cooling rack before you add frosting.
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Kardea Brown’s Red Velvet Swiss Roll w/ Cream Cheese Frosting | Delicious Miss Brown | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens, aiming to impress judges Adam Sobel and Tiffani Faison for a chance to win up to $20,000 and return next week to defend their title. In the first round at the Mexican food cart, the chefs must create a breakfast dish. Returning champ Angelo Sosa makes a breakfast burrito, while Maria Mazon also serves a breakfast burrito and Brad Miller goes with a breakfast sandwich. Only the chef who masters the challenge will advance.
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.
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▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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Breakfast Brawl 🍳💥 | Flavortown Food Fight | S1 E2 Recap | Food Network
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Learn how to make the ultimate Korean Fried Chicken — extra crispy on the outside, juicy on the inside — with a sweet and tangy sauce made with Esther’s beloved ingredient: gochujang 🌶️ In this episode of Cooking with Choi, Esther shows how to master the art of the double-fry for that signature Korean Fried Chicken crunch! 🍗💥 The meal wouldn’t be complete without her Pickled Yuja Daikon to add something bright and refreshing alongside all that crispy chicken 🤤
Get the recipes:
▶ Korean Fried Chicken Wings: https://foodtv.com/3OTKyrF
▶ Yuja Pickled Daikon: https://foodtv.com/4cqcAEm
0:00 – Intro
00:40 – Esther Shops at the Market in K-Town
02:05 – Prepping the Chicken and Brine
03:04 – Time to Dredge
06:24 – Making the Gochujang Sauce
07:34 – Ready to Fry!
08:28 – The Art of the Double Fry
09:31 – The Brush Method
10:15 – Esther Takes a Bite
11:05 – Making the Yuja Pickled Daikon
13:17 – Let’s Bring It All Together!
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
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Cottage Cheese Chocolate Chunk Banana Bread, all mixed up in the blender 👌
Get the recipe 👇
Cottage Cheese Chocolate Chunk Banana Bread
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 3 hr (includes cooling and setting times)
Active: 30 min
Yield: 6 to 8 servings
This chocolate chunk banana bread gets an ultra-moist, tender texture from an unexpected ingredient – cottage cheese. Everything comes together right in the blender for easy prep and minimal cleanup. Each slice is packed with banana flavor, studded with melty chocolate chunks and perfectly balanced between wholesome and indulgent. The final touch? It’s topped with a rich semisweet chocolate ganache.
Ingredients
Nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour (see Cook’s Note)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup full-fat cottage cheese (4%)
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
4 tablespoons unsalted butter, melted, or vegetable oil
1 teaspoon vanilla bean paste
4 soft, very ripe, darkly speckled medium bananas
2 large eggs
3 tablespoons unsweetened cocoa powder
1 2/3 cups semisweet chocolate chunks
1/2 cup heavy cream
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 longer sides.
Whisk together the flour, baking soda, cinnamon and salt in a medium bowl until combined.
Blend the cottage cheese, brown sugar, granulated sugar, butter, vanilla bean paste, bananas and eggs in a high-speed blender until smooth, scraping down the sides of the carafe with a rubber spatula as needed. Add half of the flour mixture and pulse to just combine. Add the remaining flour mixture, then pulse until just combined.
Transfer half of the batter (about 2 1/2 cups) to a medium bowl and stir in the cocoa powder and 2/3 cup of the chocolate chunks until evenly combined. Spoon half of the vanilla batter into the prepared loaf pan and smooth the top with a spatula. Using half of the chocolate batter, drop spoonfuls of it on top of the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
Bake until the bread is browned and a toothpick inserted into the center comes out completely clean, about 1 hour 15 minutes. Let the bread cool for 10 minutes in the pan, then use the parchment paper to help lift the bread out of the loaf pan and onto a rack to cool completely.
Place the remaining 1 cup chocolate chunks in a medium bowl. Warm the heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer. Pour over the chocolate chunks and let sit for 5 minutes, then stir together with a rubber spatula until melted and smooth.
Spread over the top of the banana bread, then let it set for about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Copyright 2025 Television Food Network, G.P. All rights reserved.
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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!
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries
Episode 1 drops on YouTube TOMORROW, April 23 ✨🍗
WHAT TO EXPECT:
▶ Authentic Recipes: Master the fundamentals of Korean home cooking, one delicious recipe at a time.
▶ Chef Techniques: Learn cooking methods from a restaurant chef, culinary entrepreneur and Food Network host.
▶ Upstate Vibe: A cozy, behind-the-scenes look at Esther’s home kitchen in Upstate New York.
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ 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/48XBed0
📺 DON’T MISS Esther co-hosting season 3 of #24In24: Last Chef Standing on Sunday @ 8|7c.
See you TOMORROW 😉
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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Guy Fieri stops by Eischen’s Bar in Okarche, OK to dig into their legendary fried chicken, served up hot, crispy and straight from a century-old Oklahoma institution.
#FoodNetwork #GuyFieri #FriedChicken #Oklahoma
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!
Visit them: https://eischensbar.com
Follow them: https://www.facebook.com/EischensBar
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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▶ TWITTER: https://twitter.com/FoodNetwork
Guy Fieri Devours Fried Chicken in Oklahoma 🍗 | Diners, Drive-Ins and Dives | Food Network
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