Sneaky Snacks with Jisoo and Seo In-Guk of Boyfriend On Demand
Can the cast of Boyfriend On Demand snack silently? Tasty challenges Jisoo, who plays Seo Mi-rae, and Seo In-Guk, who plays Park Kyeong-nam from the Netflix comedy series, to snack as quietly as possible ASMR style! If their snacking exceeds the volume threshold, they may be met with a less than tasty punishment. Do you think they will make it through sneaky snacks? The Tasty channel is where everyone is welcome at the table. From viral food recipes and challenges to taking it back to the Tasty 101 basics we're the destination for every cook. Subscribe here: @buzzfeedtasty Watch Sneaky Snacks with the Cast of Bridgerton → https://youtu.be/AhZyLte9qwc Watch Sneaky Snacks with The Voices of HUNTRI/X from KPOP Demon Hunters → https://youtu.be/nfNDXTupj6s 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/tu2U3jA CREDITS: Executive Producer Brent Bennett Supervising Producer, Production Devon Joralmon Director Joelle Park Senior Executive Director, Tasty Brian Moreno Featuring Joelle Park Special Guest Jisoo, Seo In-guk Senior Producer Joelle Park Line Producer Vivian Miranda Production Manager Taiwo Ellis Art Director Sakshi Parmar Associate Director of Post Production Avery Koutzer Post Production Supervisor Jill Chipley Post Production Manager Janna Hochberg Post Production Coordinator Chanin Russo Assistant Editor Sean McOmber Editor Tori Weller Recipe & Copy Editor Kim Wehby Rights and Clearances Manager Adam Colman Creative Studio Manager Derek Benig Facilities Marco Gustamante Special Thanks Netflix
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Friday, 13 March 2026
Thursday, 12 March 2026
New video by Tastemade on YouTube
This Family Has Been Making Carnitas in a Copper Pot for 40 Years
I’ve lived in LA for a year, but I’ve never seen anything like this. I’m joining the Acosta Family at the legendary Carnitas El Momo, a staple of Boyle Heights for over 40 years. 🇲🇽✨ This isn’t a typical restaurant kitchen—it’s a family home where the tradition of the "dance" has been passed down from "Papa Momo" to the next generation. We’re using massive copper pots from Mexico and actual boat paddles to stir vats of pork shoulder, belly, and skin. I’m getting a rare look at a process that relies entirely on experience, feel, and a secret sauce that definitely isn't Coca-Cola. In this segment: • The Acosta Legacy: How a neighborhood curiosity turned into a 41-year family empire. • The Copper Pot Method: Why traditional hardware is essential for that rich, authentic pork texture. • Buried Treasure: I help "Danny the Gopher" submerge pork belly and skins into bubbling manteca (rendered fat). • The Mulita Feast: We’re sitting down for a pork lover's dream: rich, cheesy mulitas served with the perfect pickled jalapeño crunch. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/ETvVDxk 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’ve lived in LA for a year, but I’ve never seen anything like this. I’m joining the Acosta Family at the legendary Carnitas El Momo, a staple of Boyle Heights for over 40 years. 🇲🇽✨ This isn’t a typical restaurant kitchen—it’s a family home where the tradition of the "dance" has been passed down from "Papa Momo" to the next generation. We’re using massive copper pots from Mexico and actual boat paddles to stir vats of pork shoulder, belly, and skin. I’m getting a rare look at a process that relies entirely on experience, feel, and a secret sauce that definitely isn't Coca-Cola. In this segment: • The Acosta Legacy: How a neighborhood curiosity turned into a 41-year family empire. • The Copper Pot Method: Why traditional hardware is essential for that rich, authentic pork texture. • Buried Treasure: I help "Danny the Gopher" submerge pork belly and skins into bubbling manteca (rendered fat). • The Mulita Feast: We’re sitting down for a pork lover's dream: rich, cheesy mulitas served with the perfect pickled jalapeño crunch. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/ETvVDxk 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
Chai Cinnamon Roll - KYU
This fluffy cinnamon roll from @kyurestaurants gets doused in a pool of chai icing. Perfectly soft on the inside and topped off with black sugar. Thanks to @fontainebleaulasvegas for inviting the Tasty team to try this 10/10 treat! #FontainebleauLasVegas #LasVegas #Vegas
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This fluffy cinnamon roll from @kyurestaurants gets doused in a pool of chai icing. Perfectly soft on the inside and topped off with black sugar. Thanks to @fontainebleaulasvegas for inviting the Tasty team to try this 10/10 treat! #FontainebleauLasVegas #LasVegas #Vegas
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New video by Tasty on YouTube
DIY Shamrock Shake Blizzard
😢🍦 Local ice cream machine not working, but you still want that Shamrock Shake Blizzard? Grab a chilled bowl and fill it with your favorite ice cream and toppings. Then mix it all together with a Kitchen Aid or hand mixer! Voila, now you have a perfectly mixed blizzard right at home. ☘️
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😢🍦 Local ice cream machine not working, but you still want that Shamrock Shake Blizzard? Grab a chilled bowl and fill it with your favorite ice cream and toppings. Then mix it all together with a Kitchen Aid or hand mixer! Voila, now you have a perfectly mixed blizzard right at home. ☘️
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New video by Tastemade on YouTube
Top Bites in Austin, Texas
Presented by @TravelTexas | Welcome to Austin, the Live Music Capital of the World. Start with brunch at Michelin-recognized Launderette, explore the shops and scenery of South Congress, savor pappardelle and pumpkin soft serve at Birdie's, sip cocktails in a vinyl sanctuary at Equipment Room, and don't miss the famous chicken fried steak at Gristmill River Restaurant & Bar, just a short drive away. #LetsTexas #TexasToDo Plan your trip: https://ift.tt/qzgJPTs _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/c8PRBzp 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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Presented by @TravelTexas | Welcome to Austin, the Live Music Capital of the World. Start with brunch at Michelin-recognized Launderette, explore the shops and scenery of South Congress, savor pappardelle and pumpkin soft serve at Birdie's, sip cocktails in a vinyl sanctuary at Equipment Room, and don't miss the famous chicken fried steak at Gristmill River Restaurant & Bar, just a short drive away. #LetsTexas #TexasToDo Plan your trip: https://ift.tt/qzgJPTs _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/c8PRBzp 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 Tastemade on YouTube
Top Bites in Austin, Texas
Presented by @TravelTexas | Welcome to Austin, the Live Music Capital of the World. Start with brunch at Michelin-recognized Launderette, explore the shops and scenery of South Congress, savor pappardelle and pumpkin soft serve at Birdie's, sip cocktails in a vinyl sanctuary at Equipment Room, and don't miss the famous chicken fried steak at Gristmill River Restaurant & Bar, just a short drive away. #LetsTexas #TexasToDo Plan your trip: https://ift.tt/qzgJPTs _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/c8PRBzp 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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Presented by @TravelTexas | Welcome to Austin, the Live Music Capital of the World. Start with brunch at Michelin-recognized Launderette, explore the shops and scenery of South Congress, savor pappardelle and pumpkin soft serve at Birdie's, sip cocktails in a vinyl sanctuary at Equipment Room, and don't miss the famous chicken fried steak at Gristmill River Restaurant & Bar, just a short drive away. #LetsTexas #TexasToDo Plan your trip: https://ift.tt/qzgJPTs _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/c8PRBzp 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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Wednesday, 11 March 2026
New video by Tastemade on YouTube
The UPS Driver Who Makes LA's Best BBQ
I’m Stephanie Izard, and today I’m in the front yard of Fernando Carrillo. By day, he’s a UPS driver, but on the weekends, he’s a self-taught pitmaster running one of the coolest popups in the city. 🚚🔥 Fernando is letting me behind the scenes of his smoker, "Lucifer," to see how he masters the art of the slow-smoked rib. From his "eyeballed" secret dry rub to the perfect honey-glaze finish, we’re learning that great barbecue isn’t about a timer—it’s about patience and feel. Plus, we’re throwing sweet potatoes directly into the smoker for a creamy, smoky mash that puts a BBQ twist on a Thanksgiving classic. In this segment: • The "Lucifer" Technique: How to manage a heavy-duty smoker for that perfect 250-degree burn. • The Membrane Secret: Why this one "nitpicky" step is the difference between amateur and pro ribs. • The Honey Glaze: We’re wrapping racks in hot honey and secret spices for a sticky, savory finish. • Smoked Sides: A masterclass in smoky sweet potato mash with a touch of Mexican crema. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/c8PRBzp 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 in the front yard of Fernando Carrillo. By day, he’s a UPS driver, but on the weekends, he’s a self-taught pitmaster running one of the coolest popups in the city. 🚚🔥 Fernando is letting me behind the scenes of his smoker, "Lucifer," to see how he masters the art of the slow-smoked rib. From his "eyeballed" secret dry rub to the perfect honey-glaze finish, we’re learning that great barbecue isn’t about a timer—it’s about patience and feel. Plus, we’re throwing sweet potatoes directly into the smoker for a creamy, smoky mash that puts a BBQ twist on a Thanksgiving classic. In this segment: • The "Lucifer" Technique: How to manage a heavy-duty smoker for that perfect 250-degree burn. • The Membrane Secret: Why this one "nitpicky" step is the difference between amateur and pro ribs. • The Honey Glaze: We’re wrapping racks in hot honey and secret spices for a sticky, savory finish. • Smoked Sides: A masterclass in smoky sweet potato mash with a touch of Mexican crema. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/c8PRBzp 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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