Everyday Italian en Food Network

Los italianos son maestros para transformar los ingredientes de todos los días en platos rápidos, sanos y sustanciosos. En esta serie, la chef Giada De Laurentiis comparte versiones actualizadas de las recetas típicas de su familia italiana. Le enseñará platos fáciles e ideales para todas las ocasiones: para los días de semana, para recibir o para una cena íntima para dos. Buon appetito!

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Health Benefits of Drumsticks Leaves – Healthy Foods || Mana Arogyam

Health Benefits of Drumsticks Leaves – Healthy Foods || Mana Arogyam

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Food Pyramid, The 5 Different Food Groups, Learn the Healthy & Unhealthy Foods, Video for Kids

The five different food groups: grains, vegetables, fruits, milk & dairy, meat & beans. Healthy & Unhealthy food. Recommended for Grades: 1, 2.

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E21 DIY Make-up with Food! Can’t I be both genius and Pretty?| Ms Yeah

Yes, I was invited to the super web celebrity festival in Shanghai, China. I guess they inviting me because they know I have you guys supporting me. Thank you !! BTW, Isn’t my make-up beautiful?

Hello, my name is Ms Yeah. I cook food in office in an unconventional way. Okay, you can say it is a “weird” way. I like doing this because it is fun. Life is not always fun, but we can create fun and laughs by ourselves. I hope you enjoy watching my videos.

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Office Watermelon Feast:

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Recipe of the Day: Chocolate Vanilla Swirl Bundt Cake | Food Network

This exquisite cake can be made with very little effort and a bundt pan!

Get the recipe:

Chocolate-Vanilla Swirl Bundt Cake
Recipe courtesy of Food Network Kitchen
Total: 3 hr
Active: 45 min
Yield: 12 to 14 servings
Level: Easy


Nonstick cooking spray, for greasing the pan
3 1/2 cups all-purpose flour (see Cook’s Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (32 tablespoons) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder

1 cup confectioners’ sugar
2 to 3 tablespoons whole milk


Special equipment: a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, 2 large resealable plastic bags and a long wooden skewer

Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.

Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.

Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.

Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.

Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.

Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.

Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.

For the glaze: Meanwhile, whisk together the confectioners’ sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

Cook’s Note

When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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