How To Cook An Ostrich Deviled Egg | Eggs 100 Ways Ep 3.
What happens when EGGS: 100 WAYS meets Making it Big? @kellympaige takes an OSTRICH egg the size of 20+ regular eggs… and turns it into a loaded deviled egg?! Watch the full transformation and see if the $100 for each egg was worth the effort at the end. CHAPTERS 0:00 - 0:31 Intro + The Giant Egg Reveal 0:31 - 0:53 Boil, boil, boil and trouble? 0:53 - 1:20 1-Pound of bacon 1:20 - 1:30 1 ½ cup of cheese 1:30 - 1:45 All the chives 1:45 - 2:17 90 Minutes later the egg is done 2:17 - 2:53 Cracking the shell 2:53 - 3:47 Scoop, Mash & Mix the Filling 3:47 - 4:04 Taste Test 🤔 Executive Producer Brent Bennett Featuring Kelly Paige Executive Culinary Producer Kelly Paige Culinary Producer Raquel Alessi Recipe Editor, Tasty Kimberley Wehby Head of Tasty, Video Brian Moreno Line Producer Vivian Miranda Production Manager Taiwo Ellis Resourcing Solutions Manager Daniel Watkins Resourcing Solutions Supervisor Derek Benig Sound Mixer Katie Aubin Editor Wallace Noronha, Miyanka Sekhri Director of Production Operations Avery Kotzur Manager of Post Production Shoumyoroop Ghoshal Post Production Supervisor Jill Chipley Post Production Coordinator Sanaya Thadani, Tanaya Gore, Chanin Russo Art Director/ Graphic Designer Sakshi Parmar Associate Art Director/ Graphic Designer Ishan Borah Graphic Designer Anusthi Gupta Social Media Strategist Mia Hermsen
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Thursday, 2 April 2026
Wednesday, 1 April 2026
New video by Tastemade on YouTube
Cactus Actually Tastes GOOD? First Lesson in Grilling Nopales 🌵😲
I’m Stephanie Izard, and today I’m stepping into an "edible landscape" unlike any kitchen I’ve visited. I’m at the home of Claudia Serrato, an indigenous culinary anthropologist who is using food to celebrate resistance, resilience, and culture. 🌵✨ In her backyard cocina, we're moving beyond simple recipes to explore the deep spiritual connection between the land and our bodies. We start by harvesting Cactus Paddles (Nopales) right from her front yard and grilling them over an open wood fire—just like her grandmother used to do. From a grounding Blue Corn Atole to a plant-based "Three Sisters" feast, every bite is a nutritionally dense celebration of genetic memory. In this segment: • The Backyard Harvest: Claudia shows me how to safely harvest and clean a cactus paddle, and why it's been a staple in Mexican households for generations. • Grilled Cactus 101: Discover the relationship between fire, wood, and cactus, and why smoke is an essential ingredient in traditional sazón (flavor profile). • The "Three Sisters": An ancient indigenous ecosystem on a plate, featuring a complete protein of corn, beans, and squash. • Cacao & Corn Dessert: A mind-blowing Cornmilk Chia Cacao Pudding that proves you don't need dairy to make a rich, world-class chocolate mousse. Have you ever tried cactus, or are you still a skeptic? Let's talk about the flavors and textures in the comments! 👇 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/xMl8ZbT 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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I’m Stephanie Izard, and today I’m stepping into an "edible landscape" unlike any kitchen I’ve visited. I’m at the home of Claudia Serrato, an indigenous culinary anthropologist who is using food to celebrate resistance, resilience, and culture. 🌵✨ In her backyard cocina, we're moving beyond simple recipes to explore the deep spiritual connection between the land and our bodies. We start by harvesting Cactus Paddles (Nopales) right from her front yard and grilling them over an open wood fire—just like her grandmother used to do. From a grounding Blue Corn Atole to a plant-based "Three Sisters" feast, every bite is a nutritionally dense celebration of genetic memory. In this segment: • The Backyard Harvest: Claudia shows me how to safely harvest and clean a cactus paddle, and why it's been a staple in Mexican households for generations. • Grilled Cactus 101: Discover the relationship between fire, wood, and cactus, and why smoke is an essential ingredient in traditional sazón (flavor profile). • The "Three Sisters": An ancient indigenous ecosystem on a plate, featuring a complete protein of corn, beans, and squash. • Cacao & Corn Dessert: A mind-blowing Cornmilk Chia Cacao Pudding that proves you don't need dairy to make a rich, world-class chocolate mousse. Have you ever tried cactus, or are you still a skeptic? Let's talk about the flavors and textures in the comments! 👇 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/xMl8ZbT 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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New video by Tasty on YouTube
Vinegar Pie Crust 🥧
Bakery-Style Extra-Flaky Pie Crust @WickdConfections The secret to that golden, flaky crust? Apple cider vinegar + cold butter + lamination. Save this for your spring pies. Ingredients: - 1 tbsp sugar - 1 tsp salt - 3 cups (360g) all-purpose flour - divided 1 cup (227g) cold unsalted butter, cubed and divided, plus grated frozen butter (optional) - 1 tbsp apple cider vinegar 3–5 tbsp (45–75ml) ice water Instructions: Pulse the sugar, salt, and 1½ cups of the flour. Add half of the butter → pulse until crumbly. Add the remaining flour + butter → pulse until distributed, about 2 times (keep butter visible). Mix together the vinegar + ice water → drizzle into the flour mixture, and pulse until the dough just holds. Turn the dough out onto a work surface, roll into an 8 x 12-inch rectangle, and fold in thirds like a letter. Repeat 2–3x for layers. (Optional: Add grated frozen butter during folds for extra flake.) Shape into a disc, wrap in plastic wrap, and chill in the fridge for 1 hour or up to 3 days. Pro tips: Cold dough = flaky layers Chill before baking Blind bake at 375°F for 15 min + 5–10 min uncovered for crisp crust Makes 2 (9-inch) crusts Save this and stop playing with your pie crust! #pie #piecrust #applecidervinegar
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Bakery-Style Extra-Flaky Pie Crust @WickdConfections The secret to that golden, flaky crust? Apple cider vinegar + cold butter + lamination. Save this for your spring pies. Ingredients: - 1 tbsp sugar - 1 tsp salt - 3 cups (360g) all-purpose flour - divided 1 cup (227g) cold unsalted butter, cubed and divided, plus grated frozen butter (optional) - 1 tbsp apple cider vinegar 3–5 tbsp (45–75ml) ice water Instructions: Pulse the sugar, salt, and 1½ cups of the flour. Add half of the butter → pulse until crumbly. Add the remaining flour + butter → pulse until distributed, about 2 times (keep butter visible). Mix together the vinegar + ice water → drizzle into the flour mixture, and pulse until the dough just holds. Turn the dough out onto a work surface, roll into an 8 x 12-inch rectangle, and fold in thirds like a letter. Repeat 2–3x for layers. (Optional: Add grated frozen butter during folds for extra flake.) Shape into a disc, wrap in plastic wrap, and chill in the fridge for 1 hour or up to 3 days. Pro tips: Cold dough = flaky layers Chill before baking Blind bake at 375°F for 15 min + 5–10 min uncovered for crisp crust Makes 2 (9-inch) crusts Save this and stop playing with your pie crust! #pie #piecrust #applecidervinegar
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Tuesday, 31 March 2026
New video by Tasty on YouTube
Johnsonville Dr Pepper® Sausage Pretzel Bites 🥨
Johnsonville Dr Pepper® Sausage you say? In a pretzel bite? Color me intrigued.🥨
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Johnsonville Dr Pepper® Sausage you say? In a pretzel bite? Color me intrigued.🥨
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New video by Tasty on YouTube
Can Lili Reinhart Snack Silently?
Lili Reinhart ASMR final boss @lilireinhart 🔥 You can catch the full episode of Sneaky Snacks on Tasty's YouTube channel now! @forbiddenfruitsfilm
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Lili Reinhart ASMR final boss @lilireinhart 🔥 You can catch the full episode of Sneaky Snacks on Tasty's YouTube channel now! @forbiddenfruitsfilm
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New video by Tasty on YouTube
Ube French Toast 💜🍞
Brioche bread meets melty ice cream for a 2-ingredient dream combo 🍨✨ Easy and simple recipe by @eatsbyrachel 🤤 #IceCream #FrenchToast #TwoIngredient
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Brioche bread meets melty ice cream for a 2-ingredient dream combo 🍨✨ Easy and simple recipe by @eatsbyrachel 🤤 #IceCream #FrenchToast #TwoIngredient
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New video by Tasty on YouTube
How To Make Queso Fundido
If you love a good cheese pull, Queso Fundido is the recipe to make. Rich, smoky, and loaded with crispy chorizo. Queso Fundido was created during the Mexican Revolution and remains a popular dish today! 🔥 Ivanna breaks down how to layer it perfectly, what seasonings to use, and the best cheese for that ultimate melt. Find the full recipe on Tasty.co or here: https://ift.tt/IdX3JSY CREDITS: Head of Video Brian Moreno S upervising Producer, Production Devon Joralmon Director Ivanna Lopez Guajardo Lead Creative Producer Ivanna Lopez Guajardo Executive Culinary Producer Kelly Paige Porter Socorro Perez Managing Producer Vivian Miranda Production Manager Taiwo Ellis Camera Operator Katie Aubin Camera Operator Brent Bennett Associate Director of Post Production Avery Kotzur Post Production Supervisor Jill Chipley Post Production Coordinator Chanin Russo, Trey Clough Lead Editor Walter Martinez Assistant Editor Sean McOmber Sound Mixer Joelle Park Resource Solucions Manager Dan Watkins Recipe & Copy Editor Kim Wehby Rights and Clearances Manager Adam Colman Creative Studio Manager Derek Benig Facilities Marco Gustamante Social Strategist Mia Hermsen
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If you love a good cheese pull, Queso Fundido is the recipe to make. Rich, smoky, and loaded with crispy chorizo. Queso Fundido was created during the Mexican Revolution and remains a popular dish today! 🔥 Ivanna breaks down how to layer it perfectly, what seasonings to use, and the best cheese for that ultimate melt. Find the full recipe on Tasty.co or here: https://ift.tt/IdX3JSY CREDITS: Head of Video Brian Moreno S upervising Producer, Production Devon Joralmon Director Ivanna Lopez Guajardo Lead Creative Producer Ivanna Lopez Guajardo Executive Culinary Producer Kelly Paige Porter Socorro Perez Managing Producer Vivian Miranda Production Manager Taiwo Ellis Camera Operator Katie Aubin Camera Operator Brent Bennett Associate Director of Post Production Avery Kotzur Post Production Supervisor Jill Chipley Post Production Coordinator Chanin Russo, Trey Clough Lead Editor Walter Martinez Assistant Editor Sean McOmber Sound Mixer Joelle Park Resource Solucions Manager Dan Watkins Recipe & Copy Editor Kim Wehby Rights and Clearances Manager Adam Colman Creative Studio Manager Derek Benig Facilities Marco Gustamante Social Strategist Mia Hermsen
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