Truffle Hot Honey Butter Chips 🍯🤤
Truffle Hot Honey Butter Chips (Crispy, Sweet & Spicy Snack) 🤤 by Chef Courtnee Futch
Kettle-cooked potato chips tossed in a glossy 3-ingredient glaze of butter, honey, and TRUFF hot sauce. It caramelizes onto every ridge, forming a light crispy shell that stays crunchy for hours. 🍯
Inspired by Indonesian keripik singkong balado, the classic sweet-spicy glazed cassava chips. Served with French onion dip—next up: bleu cheese + chives. A 5-minute snack that feels seriously elevated.
What would you add? 👇
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Monday, 4 May 2026
New video by Tasty on YouTube
Italian Chopped Salad 🥗😍
➡️ https://ift.tt/Ot9Ziyp Italian chopped salad by @vindelgiudice — A bold, deli-style salad loaded with crisp romaine, cured meats, provolone, olives, and tangy banana peppers tossed in a creamy Calabrian chili vinaigrette, ready in just 20 minutes🥗😍 #italian #choppedsalad #lunchrecipes #dinnerrecipes
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➡️ https://ift.tt/Ot9Ziyp Italian chopped salad by @vindelgiudice — A bold, deli-style salad loaded with crisp romaine, cured meats, provolone, olives, and tangy banana peppers tossed in a creamy Calabrian chili vinaigrette, ready in just 20 minutes🥗😍 #italian #choppedsalad #lunchrecipes #dinnerrecipes
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Saturday, 2 May 2026
New video by Tasty on YouTube
Cherry Almond Chocolate Bark🍒🍫
➡️ https://ift.tt/UxBIoa4 🍒🍫This Cherry Almond Chocolate Bark by @itsbrittwilliams is a crave-worthy blend of sweet, tart, and crunchy in every bite. Made in minutes with just five simple ingredients! This no-bake treat has layers of rich chocolate, juicy cherries, and topped with almonds for the perfect finish. Store in the freezer for a chilled treat this summer! INGREDIENTS - 1 ½ cups frozen pitted cherries - 12 oz semi sweet chocolate, or chocolate of choice - 1 tablespoon coconut oil - 1 tsp almond extract - ⅓ cup sliced almonds PREPARATION - In a small nonstick saucepan over low heat, add chocolate and coconut oil. Stir frequently until chocolate is melted, about 3 minutes, then stir in almond extract. - Keep over lowest heat until ready to use. - Line a cutting board with parchment paper. Arrange the frozen cherries in tightly packed rows, making sure they’re placed close together without overlapping. - Pour melted chocolate over cherries and immediately top with sliced almonds. - If chocolate isn’t firm enough, put in the freezer until set, or about 15 minutes. - Store in the freezer, and enjoy within 6 months. - Enjoy! #chocolate #cherry #dessert
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➡️ https://ift.tt/UxBIoa4 🍒🍫This Cherry Almond Chocolate Bark by @itsbrittwilliams is a crave-worthy blend of sweet, tart, and crunchy in every bite. Made in minutes with just five simple ingredients! This no-bake treat has layers of rich chocolate, juicy cherries, and topped with almonds for the perfect finish. Store in the freezer for a chilled treat this summer! INGREDIENTS - 1 ½ cups frozen pitted cherries - 12 oz semi sweet chocolate, or chocolate of choice - 1 tablespoon coconut oil - 1 tsp almond extract - ⅓ cup sliced almonds PREPARATION - In a small nonstick saucepan over low heat, add chocolate and coconut oil. Stir frequently until chocolate is melted, about 3 minutes, then stir in almond extract. - Keep over lowest heat until ready to use. - Line a cutting board with parchment paper. Arrange the frozen cherries in tightly packed rows, making sure they’re placed close together without overlapping. - Pour melted chocolate over cherries and immediately top with sliced almonds. - If chocolate isn’t firm enough, put in the freezer until set, or about 15 minutes. - Store in the freezer, and enjoy within 6 months. - Enjoy! #chocolate #cherry #dessert
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New video by Tasty on YouTube
Sneaky Snacks With IVE
Iconic KPop girl group, IVE, stopped by Tasty to take on the Sneaky Snacks challenge. Can they stay under the volume threshold or will they be shocked by a punishment?? You can catch JANGWONYOUNG, LEESEO, REI, LIZ, GAEUL, and ANYUJIN in their upcoming tour "SHOW WHAT I AM" and their newest album REVIVE+ is out now! Tasty defines how the internet cooks. Powered by the largest food audience in the world, we spot what’s next and turn it into recipes millions actually make. From viral food trends and challenges to back-to-basics cooking tips, we're the food destination for every cook. Subscribe here: @buzzfeedtasty Find all our Tasty recipes and what's new on → https://tasty.co/ Download our Tasty App to save and follow along when cooking! → https://ift.tt/VtKJ1Pk CREDITS: Executive Producer Brent Bennett Supervising Producer, Production Devon Joralmon Director Joelle Park Senior Executive Director, Tasty Brian Moreno Special Guest Karen Fukuhara, Chace Crawford, Nathan Mitchell, Erin Moriarty Senior Producer Joelle Park Line Producer Vivian Miranda Managing Producer Daraius Jaikaria Production Manager Darren Portilla Production Coordinator Jenell Manzi, Melody Rong Director of Photography Steven Gatti Camera Operator Katie Aubin Camera Operator Kelly Duong Associate Director of Post Production Avery Koutzer Post Production Supervisor Jill Chipley Post Production Manager Shoumyoroop Ghoshal Post Production Coordinator Tanaya Gore Post Production Coordinator Sanaya Thadani Art Director/ Graphic Designer Sakshi Parmar Editor Samadrita Ghosh Editor Rhys Coutinho Sound Mixer Michael Crumley Rights and Clearances Manager Adam Colman Creative Studio Manager Derek Benig Facilities Marco Gustamante Social Media Manager Mia Hermsen
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Iconic KPop girl group, IVE, stopped by Tasty to take on the Sneaky Snacks challenge. Can they stay under the volume threshold or will they be shocked by a punishment?? You can catch JANGWONYOUNG, LEESEO, REI, LIZ, GAEUL, and ANYUJIN in their upcoming tour "SHOW WHAT I AM" and their newest album REVIVE+ is out now! Tasty defines how the internet cooks. Powered by the largest food audience in the world, we spot what’s next and turn it into recipes millions actually make. From viral food trends and challenges to back-to-basics cooking tips, we're the food destination for every cook. Subscribe here: @buzzfeedtasty Find all our Tasty recipes and what's new on → https://tasty.co/ Download our Tasty App to save and follow along when cooking! → https://ift.tt/VtKJ1Pk CREDITS: Executive Producer Brent Bennett Supervising Producer, Production Devon Joralmon Director Joelle Park Senior Executive Director, Tasty Brian Moreno Special Guest Karen Fukuhara, Chace Crawford, Nathan Mitchell, Erin Moriarty Senior Producer Joelle Park Line Producer Vivian Miranda Managing Producer Daraius Jaikaria Production Manager Darren Portilla Production Coordinator Jenell Manzi, Melody Rong Director of Photography Steven Gatti Camera Operator Katie Aubin Camera Operator Kelly Duong Associate Director of Post Production Avery Koutzer Post Production Supervisor Jill Chipley Post Production Manager Shoumyoroop Ghoshal Post Production Coordinator Tanaya Gore Post Production Coordinator Sanaya Thadani Art Director/ Graphic Designer Sakshi Parmar Editor Samadrita Ghosh Editor Rhys Coutinho Sound Mixer Michael Crumley Rights and Clearances Manager Adam Colman Creative Studio Manager Derek Benig Facilities Marco Gustamante Social Media Manager Mia Hermsen
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Friday, 1 May 2026
New video by Tasty on YouTube
Matcha Marshmallow 🍵
🍵 Matcha Marshmallows with Marshmallow Root 🍓 ✨ These fluffy, Asian-inspired marshmallows are full of matcha, a touch of pandan, and savory miso. Ingredients: 2 1/2 tablespoons gelatin powder 1/2 cup cold water (for blooming) Optional: ½ teaspoon marshmallow root extract 1 cup granulated sugar 1/2 cup maple syrup or honey 1/3 cup water (for syrup) 1/2 teaspoon pandan extract 1 teaspoon matcha powder 1 teaspoon to 1 tablespoon red miso paste (adjust to taste) Optional toppings: freeze-dried strawberries, unsweetened coconut shreds Powdered sugar, for dusting 1. In a small bowl, bloom the gelatin powder with the cold water. Let it sit until it is fully bloomed and jelly-like. Transfer the bloomed gelatin to the bowl of a stand mixer fitted with a whisk attachment. 2. Add the marshmallow root extract if using. 3. Combine the granulated sugar, maple syrup or honey, and 1/3 cup water in a medium saucepan. Heat over medium until the syrup reaches 241°F to 245°F (soft-ball stage). 4. Turn the mixer on low and carefully drizzle the hot syrup into the gelatin mixture. Once all the syrup is added, increase the speed and whip until the mixture is thick, glossy, and pale. 5. Add the pandan extract, matcha powder, and red miso paste. Start with 1 teaspoon of miso and increase to taste. Whip again until fully incorporated and stiff ribbons form. 6. Pour the marshmallow mixture into a small, parchment-lined baking dish. Before it sets, top with freeze-dried strawberries and coconut shreds. 7. Let the marshmallows sit at room temperature for at least 1 hour, or until firm. Dust with powdered sugar before cutting into cubes to prevent sticking.
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🍵 Matcha Marshmallows with Marshmallow Root 🍓 ✨ These fluffy, Asian-inspired marshmallows are full of matcha, a touch of pandan, and savory miso. Ingredients: 2 1/2 tablespoons gelatin powder 1/2 cup cold water (for blooming) Optional: ½ teaspoon marshmallow root extract 1 cup granulated sugar 1/2 cup maple syrup or honey 1/3 cup water (for syrup) 1/2 teaspoon pandan extract 1 teaspoon matcha powder 1 teaspoon to 1 tablespoon red miso paste (adjust to taste) Optional toppings: freeze-dried strawberries, unsweetened coconut shreds Powdered sugar, for dusting 1. In a small bowl, bloom the gelatin powder with the cold water. Let it sit until it is fully bloomed and jelly-like. Transfer the bloomed gelatin to the bowl of a stand mixer fitted with a whisk attachment. 2. Add the marshmallow root extract if using. 3. Combine the granulated sugar, maple syrup or honey, and 1/3 cup water in a medium saucepan. Heat over medium until the syrup reaches 241°F to 245°F (soft-ball stage). 4. Turn the mixer on low and carefully drizzle the hot syrup into the gelatin mixture. Once all the syrup is added, increase the speed and whip until the mixture is thick, glossy, and pale. 5. Add the pandan extract, matcha powder, and red miso paste. Start with 1 teaspoon of miso and increase to taste. Whip again until fully incorporated and stiff ribbons form. 6. Pour the marshmallow mixture into a small, parchment-lined baking dish. Before it sets, top with freeze-dried strawberries and coconut shreds. 7. Let the marshmallows sit at room temperature for at least 1 hour, or until firm. Dust with powdered sugar before cutting into cubes to prevent sticking.
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New video by Tasty on YouTube
Universal Fan Fest 🌎
Check out the themed treats at Universal Studios Fan Fest on weekends from April 23rd to May 16th. New themed areas include Scooby Doo, Dungeons & Dragons, One Piece, and Pretty Guardian Sailor Moon. Super Mario World and the Harry Potter world have new experiences too! #universalstudios #fanfest
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Check out the themed treats at Universal Studios Fan Fest on weekends from April 23rd to May 16th. New themed areas include Scooby Doo, Dungeons & Dragons, One Piece, and Pretty Guardian Sailor Moon. Super Mario World and the Harry Potter world have new experiences too! #universalstudios #fanfest
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New video by Tastemade on YouTube
Purple Corn Margarita: Peruvian Roots, Modern Flavors
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Get every Big Appetite episode on our website: https://ift.tt/3yGPwas _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/woRl1Fn LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
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