How To Make The Perfect Lemon Bars🍋✨
🎥 https://youtu.be/LX05kp0vP5M
In this episode of Tasty 101, we’re showing you how to make the perfect lemon bars right in your own kitchen. 🍋✨ Tangy, bright, and perfect for summer.☀️ Watch the episode out NOW on our YouTube channel.
Recipe!➡️ https://ift.tt/IgXLHSZ
View on YouTube
Saturday, 9 May 2026
New video by Tasty on YouTube
How To Make The Best Lemon Bars
After rounds of baking, tweaking, and taste-testing, we found the perfect balance of buttery crust and bright, tangy filling—and this lemon bars recipe came out on top. 🍋 Welcome back to Tasty 101—where we cover the basics and make sure they’re done right. ✨ The Perfect Lemon Bars Recipe! 🧑🍳 → https://ift.tt/IgXLHSZ CHAPTERS: 0:00 Introduction to lemon bars 0:25 Baking the perfect base 0:45 Browning the butter 1:06 Choosing the perfect sugar 1:47 Crust to curd ratio 2:05 Docking your base 2:22 Making the curd 3:00 Bring in the saucepan 3:35 The key to a glossy curd 4:06 How to bake 4:25 Finishing touches Watch more our new series "Tasty Twists" out now! → https://www.youtube.com/watch?v=OeSpw1ZMcG4&list=PL8zglt-LDl-jwfXMxqH2z7LdV-EVmhBDL Watch Breakfast Tips I Learned From My Colombian Mom | Eggs 100 Ways → https://youtu.be/RSiBTqGKL3U 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/YKISl7s CREDITS: Executive Producer: Katie Aubin Head Of Video: Brian Moreno Supervising Producer, Production: Devon Joralmon Director: Katie Aubin Featuring: Raquel Alessi Executive Culinary Producer: Kelly Paige Porter: Socorro Perez Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Associate Director of Post Production: Avery Kotzur Post Production Manager : Janna Hochberg Post Supervisor: Jill Chipley Post Production Coordinator: Chanin Russo Editor: Walter Martinez Assistant Editor: Sean McOmer Recipe & Copy Editor: Kim Wehby Rights and Clearances Manager: Adam Colman Resource Manager: Daniel Watkins Creative Studio Manager: Derek Benig Facilities: Marco Gustamante Social Media Strategist: Lucy Kellison
View on YouTube
After rounds of baking, tweaking, and taste-testing, we found the perfect balance of buttery crust and bright, tangy filling—and this lemon bars recipe came out on top. 🍋 Welcome back to Tasty 101—where we cover the basics and make sure they’re done right. ✨ The Perfect Lemon Bars Recipe! 🧑🍳 → https://ift.tt/IgXLHSZ CHAPTERS: 0:00 Introduction to lemon bars 0:25 Baking the perfect base 0:45 Browning the butter 1:06 Choosing the perfect sugar 1:47 Crust to curd ratio 2:05 Docking your base 2:22 Making the curd 3:00 Bring in the saucepan 3:35 The key to a glossy curd 4:06 How to bake 4:25 Finishing touches Watch more our new series "Tasty Twists" out now! → https://www.youtube.com/watch?v=OeSpw1ZMcG4&list=PL8zglt-LDl-jwfXMxqH2z7LdV-EVmhBDL Watch Breakfast Tips I Learned From My Colombian Mom | Eggs 100 Ways → https://youtu.be/RSiBTqGKL3U 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/YKISl7s CREDITS: Executive Producer: Katie Aubin Head Of Video: Brian Moreno Supervising Producer, Production: Devon Joralmon Director: Katie Aubin Featuring: Raquel Alessi Executive Culinary Producer: Kelly Paige Porter: Socorro Perez Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Associate Director of Post Production: Avery Kotzur Post Production Manager : Janna Hochberg Post Supervisor: Jill Chipley Post Production Coordinator: Chanin Russo Editor: Walter Martinez Assistant Editor: Sean McOmer Recipe & Copy Editor: Kim Wehby Rights and Clearances Manager: Adam Colman Resource Manager: Daniel Watkins Creative Studio Manager: Derek Benig Facilities: Marco Gustamante Social Media Strategist: Lucy Kellison
View on YouTube
New video by Tasty on YouTube
Gluten-Free Strawberry Shortcake Cheesecake 🍰
➡️ https://ift.tt/Mr9zPbc Mother’s Day calls for something extra sweet 🍓✨ This gluten-free strawberry shortcake cheesecake is layered with creamy vanilla cheesecake, homemade strawberry syrup, pound cake, whipped cream, and fresh strawberries — the ultimate spring dessert! 💕 Gluten-Free Strawberry Shortcake Cheesecake 🍰 By: Violet Erlandson (@violetcooksthings) Servings: 8-10 slices Strawberry Filling - 1 1/2 cups roughly chopped fresh strawberries - 3 tablespoons granulated sugar - A splash of freshly squeezed lemon juice Macerated Strawberry Topping - 2 cups sliced fresh strawberries - 3 tablespoons granulated sugar - Juice of half a lemon Fresh Whipped Cream - 2 cups cold heavy cream - 1 tablespoon vanilla extract - 4 tablespoons powdered sugar Graham Cracker Crust - 18 sheets gluten-free graham crackers - 2 tablespoons brown sugar - 1/2 teaspoon kosher salt - 4 tablespoons butter, melted and cooled slightly Cheesecake - 32 oz cream cheese, softened - 1 1/4 cups granulated sugar - 1/2 teaspoon kosher salt - 1 tablespoon cornstarch - 1 tablespoon vanilla bean paste - 4 large eggs, room temperature - 3/4 cup heavy cream, room temperature - 1/4 cup sour cream, room temperature - 1 1/2 cups cubed gluten-free pound cake (½-inch pieces) #glutenfree #cheesecake #shortcake
View on YouTube
➡️ https://ift.tt/Mr9zPbc Mother’s Day calls for something extra sweet 🍓✨ This gluten-free strawberry shortcake cheesecake is layered with creamy vanilla cheesecake, homemade strawberry syrup, pound cake, whipped cream, and fresh strawberries — the ultimate spring dessert! 💕 Gluten-Free Strawberry Shortcake Cheesecake 🍰 By: Violet Erlandson (@violetcooksthings) Servings: 8-10 slices Strawberry Filling - 1 1/2 cups roughly chopped fresh strawberries - 3 tablespoons granulated sugar - A splash of freshly squeezed lemon juice Macerated Strawberry Topping - 2 cups sliced fresh strawberries - 3 tablespoons granulated sugar - Juice of half a lemon Fresh Whipped Cream - 2 cups cold heavy cream - 1 tablespoon vanilla extract - 4 tablespoons powdered sugar Graham Cracker Crust - 18 sheets gluten-free graham crackers - 2 tablespoons brown sugar - 1/2 teaspoon kosher salt - 4 tablespoons butter, melted and cooled slightly Cheesecake - 32 oz cream cheese, softened - 1 1/4 cups granulated sugar - 1/2 teaspoon kosher salt - 1 tablespoon cornstarch - 1 tablespoon vanilla bean paste - 4 large eggs, room temperature - 3/4 cup heavy cream, room temperature - 1/4 cup sour cream, room temperature - 1 1/2 cups cubed gluten-free pound cake (½-inch pieces) #glutenfree #cheesecake #shortcake
View on YouTube
New video by Tastemade on YouTube
Why This Chef Serves "Sacrificial" Buns in a Hidden Tiki Paradise 🏮🥟👹
I’m Ben Hundreds, and today we’re at Wusong Road, a "tropical slice of paradise" hiding some of the most exclusive culinary tech in the country. Chef Jason Santos has built a love letter to American Chinese cuisine, but the "show stopper" is a massive, high-heat brick oven that you literally cannot find anywhere else in America. 🏮✨ Wusong Road is home to the only restaurant in the U.S. that cooks Peking Duck in this traditional brick oven. Sourced from the only farm in the country that does a 100% Peking breed, these "Buddhist Ducks" are a masterclass in exclusivity. In this video: • The "Sacrificial" Buns: We explore the night-market-style tea parlor where they serve caricatured character bao—a modern take on ancient offerings made to look like heads. • The One-and-Done Drink: We try the "Zombie"—a cocktail so strong the house limit is strictly ONE per customer. • "Goth" Tiki Culture: Get an inside look at the underground world of limited-drop tiki mugs, from hand-sculpted monkeys to "goth" designs that can fetch up to $500 on the resale market. • Fine Dining Meets Comfort: See how Jason combines deep family heritage with fine-dining experience to elevate childhood favorites like General Tso’s and Crab Rangoons. Is this the most unique dining experience in the U.S.? Watch to find out! 🌴🔥 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/gsWSXhH 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
View on YouTube
I’m Ben Hundreds, and today we’re at Wusong Road, a "tropical slice of paradise" hiding some of the most exclusive culinary tech in the country. Chef Jason Santos has built a love letter to American Chinese cuisine, but the "show stopper" is a massive, high-heat brick oven that you literally cannot find anywhere else in America. 🏮✨ Wusong Road is home to the only restaurant in the U.S. that cooks Peking Duck in this traditional brick oven. Sourced from the only farm in the country that does a 100% Peking breed, these "Buddhist Ducks" are a masterclass in exclusivity. In this video: • The "Sacrificial" Buns: We explore the night-market-style tea parlor where they serve caricatured character bao—a modern take on ancient offerings made to look like heads. • The One-and-Done Drink: We try the "Zombie"—a cocktail so strong the house limit is strictly ONE per customer. • "Goth" Tiki Culture: Get an inside look at the underground world of limited-drop tiki mugs, from hand-sculpted monkeys to "goth" designs that can fetch up to $500 on the resale market. • Fine Dining Meets Comfort: See how Jason combines deep family heritage with fine-dining experience to elevate childhood favorites like General Tso’s and Crab Rangoons. Is this the most unique dining experience in the U.S.? Watch to find out! 🌴🔥 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/gsWSXhH 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
View on YouTube
Friday, 8 May 2026
New video by Tasty on YouTube
Chili Garlic Butter Naan 🌶️🧄🧈
A chili butter garlic naan bacon, egg, and cheese sandwich?! @brandongouveia just rewrote the breakfast rulebook. ✏️🍳🥓 INGREDIENTS Dough - 3½ cups all-purpose flour, plus more for work surface - 1 cup warm water - ⅓ cup plain Greek yogurt - ¼ cup olive oil - 1½ tbsp sugar - 2 tsp instant yeast - 1 tsp kosher salt - 1½ cups shredded Colby Jack cheese - 6 pepper Jack cheese slices - Bacon of choice (I used beef) - 2 eggs - Ketchup - Chives, for garnish Chili Garlic Butter 🌶️🧄🧈 - 6 tbsp unsalted butter - 4 garlic cloves, grated - 1 tablespoon chili oil, or to taste PREPARATION 1. Make the dough: In a large bowl, combine the flour, warm water, yogurt, oil, sugar, yeast, and salt. Mix with your hands or a spoon until a dough forms, 5–6 minutes. Transfer to a floured work surface, and knead for 8–10 minutes, until smooth and elastic. Cover the dough with a damp towel, and let rise in a warm place for 1–2 hours, until doubled in size. 2. Divide the risen dough evenly into 6 portions. Roll each portion into a ball, and flatten slightly, then roll it out. 3. Place ¼ cup shredded cheese on the center of each dough round. Fold the dough edges up and over the filling, and pinch to seal, forming a stuffed ball. Gently roll and flatten each ball into a ¼-inch-thick disk, careful not to tear the dough. 4. Cook off some bacon, then scramble some eggs, topping it off with a slice of pepper Jack cheese as you would if you were making breakfast. 5. Make the chili garlic butter: Stir together the butter, garlic, and chili oil in a bowl. 6. Heat a cast-iron skillet or heavy-bottomed pan over medium-high. Cook 1 dough round in the hot skillet for 1–2 minutes on 1 side, until bubbles form. Flip and cook for another 1–2 minutes, until golden brown spots appear. Repeat with the remaining dough rounds. 7. Brush the hot naan generously with the chili garlic butter as soon as they come off the skillet. Top the naan with cooked bacon and eggs. Top with ketchup and chives, and serve immediately. 8. Enjoy! #naan #chili #recipe
View on YouTube
A chili butter garlic naan bacon, egg, and cheese sandwich?! @brandongouveia just rewrote the breakfast rulebook. ✏️🍳🥓 INGREDIENTS Dough - 3½ cups all-purpose flour, plus more for work surface - 1 cup warm water - ⅓ cup plain Greek yogurt - ¼ cup olive oil - 1½ tbsp sugar - 2 tsp instant yeast - 1 tsp kosher salt - 1½ cups shredded Colby Jack cheese - 6 pepper Jack cheese slices - Bacon of choice (I used beef) - 2 eggs - Ketchup - Chives, for garnish Chili Garlic Butter 🌶️🧄🧈 - 6 tbsp unsalted butter - 4 garlic cloves, grated - 1 tablespoon chili oil, or to taste PREPARATION 1. Make the dough: In a large bowl, combine the flour, warm water, yogurt, oil, sugar, yeast, and salt. Mix with your hands or a spoon until a dough forms, 5–6 minutes. Transfer to a floured work surface, and knead for 8–10 minutes, until smooth and elastic. Cover the dough with a damp towel, and let rise in a warm place for 1–2 hours, until doubled in size. 2. Divide the risen dough evenly into 6 portions. Roll each portion into a ball, and flatten slightly, then roll it out. 3. Place ¼ cup shredded cheese on the center of each dough round. Fold the dough edges up and over the filling, and pinch to seal, forming a stuffed ball. Gently roll and flatten each ball into a ¼-inch-thick disk, careful not to tear the dough. 4. Cook off some bacon, then scramble some eggs, topping it off with a slice of pepper Jack cheese as you would if you were making breakfast. 5. Make the chili garlic butter: Stir together the butter, garlic, and chili oil in a bowl. 6. Heat a cast-iron skillet or heavy-bottomed pan over medium-high. Cook 1 dough round in the hot skillet for 1–2 minutes on 1 side, until bubbles form. Flip and cook for another 1–2 minutes, until golden brown spots appear. Repeat with the remaining dough rounds. 7. Brush the hot naan generously with the chili garlic butter as soon as they come off the skillet. Top the naan with cooked bacon and eggs. Top with ketchup and chives, and serve immediately. 8. Enjoy! #naan #chili #recipe
View on YouTube
New video by Tasty on YouTube
Moroccan-Inspired Rainbow Carrot 🥕🥗
➡️ https://ift.tt/2DdHZBm Combining shaved carrots with a zesty harissa-lemon dressing for a bold mix of sweet, tangy, and smoky flavors. Ready in 25 minutes, it’s a vibrant no-cook side perfect for meal prep, grilled meats, grain bowls, or a mezze spread. 😋 by @mymanabites #carrot #salad #zesty
View on YouTube
➡️ https://ift.tt/2DdHZBm Combining shaved carrots with a zesty harissa-lemon dressing for a bold mix of sweet, tangy, and smoky flavors. Ready in 25 minutes, it’s a vibrant no-cook side perfect for meal prep, grilled meats, grain bowls, or a mezze spread. 😋 by @mymanabites #carrot #salad #zesty
View on YouTube
Thursday, 7 May 2026
New video by Tasty on YouTube
Mom Tip- Always Peel Your Tomatoes 🍅
➡️ https://youtu.be/RSiBTqGKL3U Always ✍️ peel ✍️ your ✍️ tomatoes ✍️, Noted. 📝 Mother always knows best, and if she says it's better to peel your tomatoes to make the perfect Huevos Pericos recipe, who are we to argue? 🤷♀️🍅 Watch Brian teach us his mom's famous dish LIVE now on our YouTube channel 🎥 Recipe ➡️ https://ift.tt/MrNjKLf
View on YouTube
➡️ https://youtu.be/RSiBTqGKL3U Always ✍️ peel ✍️ your ✍️ tomatoes ✍️, Noted. 📝 Mother always knows best, and if she says it's better to peel your tomatoes to make the perfect Huevos Pericos recipe, who are we to argue? 🤷♀️🍅 Watch Brian teach us his mom's famous dish LIVE now on our YouTube channel 🎥 Recipe ➡️ https://ift.tt/MrNjKLf
View on YouTube
Subscribe to:
Posts (Atom)
