Tastemade Food and More

We're having takeout tonight! Chef Shirley brings your favorite Chinese take-out classics straight to your kitchen! Just for you, she's cooking up mouthwatering, Beef and Broccoli with Black Pepper Sauce, a fan favorite, and Veggie Fried Rice.

Frankie makes three dishes for a party of four, that when combined, are cheaper than one meal out for brunch; it's a taco party for five people for $20.

Whitney Cummings & Miranda Cosgrove go head-to-head as they attempt to recreate our Tiny Spaghetti & Meatballs. We dive into their love for animals, the history of their friendship, and even talk tasty treats...but only one will win the tiny trophy!

Jennifer Tilly & Devon Sawa bring in the fall festivities as well as the Halloween horror as they recreate our Tiny Pumpkin Pie. They discuss scream queens, and love scenes, and get very competitive when it comes to perfect pie - winner takes fall!

Don't miss the Beverly Hills ladies who brunch as Tori Spelling & Teddi Mellencamp make Tiny French Toast with Homemade Strawberry Syrup. They spill the tea on having famous fathers and candy cravings...but who's toast will be trophy-worthy?

Class is in session as Chef Tiffany takes us back in time and recreates a recipe that she perfected when she went back to school - Hungarian Goulash topped with a bright Dill Cream. On the side, a crispy tender Spaetzle. Bring this teacher an apple!

Stale bread, old bananas, canned food and dry foods all get a bad wrap, but this is not the end of them; Frankie discusses why these foods should not go to waste.

Cauliflower can be transformed into unexpected, delicious and nutritious dishes; Frankie discusses why to buy dried-goods in bulk and makes a big chuck roast that stretches over three dishes.

When gathering to watch the game, it's important that everyone be chewing while they cheer! From peel-and-eat shrimp, to a jalapeno burger dog, and inside out nachos, we've got something for every fan.

What's better than your two favorite things coming together for the best bite ever? With pizza waffles, french fry corn dogs, and a pasta frittata, these dynamic duos will not disappoint.

Artist and activist, Erin O'Brien, grinds up some homemade sausages and chats about using food as performance art. She and Ingrid stuff up her Pork My Buns XXXX to honor her friend Chris's progressive work as a trans filmmaker.

Designer and pop-up host, Parisa Parnian of Savage Muse, stirs up ghormeh sabzi and celebrates her LGTBQIA+ inclusive pop ups. She and Ingrid simmer this traditional Iranian dish as they discuss the importance of building your own community.

Chef Mac Elliot Jarvis serves up shakshuka and speaks about the kitchen being a safe space. He and Ingrid cook comfort food and chat about him using cooking to find confidence in transitioning.

Cannabis advocate and chef, Jeff Danzer aka JeffThe420Chef, craves up caramel apple roses and chats about cannabis right. He and Ingrid roll up puff pastry and pontificate on the linked history of cannabis and gay rights.

Event curator and entrepreneur, Chef Carter, chops up cheesesteaks and chats about creating female friendly experiences in LA. She and Ingrid cut up this classic sandwich and celebrate being a strong woman in a restaurant.

Food historian and activist, Michael Twitty, cooks up collard greens and chats about serving up food as social activism. He and Ingrid craft this classic comfort food while chatting about finding his voice and purpose through food.

Chef Derrell Smith's birthday and he's treating himself to some self love and a lavish steak dinner inspired by a famous NYC steakhouse. On the menu: Rib Eye Steak with Peppercorn Sauce, Duck Frites, Wedge Salad and a celebratory carrot cake.

For his reunion inspired menu Chef Derrell Smith is going back to his roots. Cookin' up some modern takes on the family classics including his Garlic Pesto Potato Salad, Salmon Filet, a Herby, Spicy Kale Slaw, and Grilled Fruit Skewers.

Frankie is all about BYOL - bring your own lunch. It's not only good for your wallet, it's good for your health. Skip the vending machine and the cafeteria in favor of creative, cost effective and easy-to-transport midday meals.

Frankie's got tricks and treats up his sleeve this Halloween with simple, wicked good dishes for all to enjoy.

Chef Joe Sasto uses the entire ear of corn to create custom creamy cacio e pepe cavatelli. We're talking cob, kernel, and husk - and for dessert, he's making a sweet summery strawberry cobbler that you won't soon forget.

Chef Angie Lee transports you to Baja, Mexico with her crispy tempura fried Baja shrimp tacos with salsa, black beans, and cilantro cauliflower rice. Corn salad with chipotle dressing adds a good crunch too!

Chef Stuart O'Keeffe sears up some scallops with smashed crispy fingerlings and roasted tomatoes. He also dishes up an herbed salad, a light and refreshing vodka cocktail, and a fresh and creamy strawberry parfait.

Chef Logan Sandoval serves up a hot fried chicken sandwich on a homemade furikake bun with Japanese mayo and southern-style slaw. On the side, he preps deliciously crispy hand-cut fries - dig in to this fried feast!

Chef Joe Sasto uses the entire ear of corn to create custom creamy cacio e pepe cavatelli. We're talking cob, kernel, and husk - and for dessert, he's making a sweet summery strawberry cobbler that you won't soon forget.

Chef Angie Lee transports you to Baja, Mexico with her crispy tempura fried Baja shrimp tacos with salsa, black beans, and cilantro cauliflower rice. Corn salad with chipotle dressing adds a good crunch too!

Chef Stuart O'Keeffe sears up some scallops with smashed crispy fingerlings and roasted tomatoes. He also dishes up an herbed salad, a light and refreshing vodka cocktail, and a fresh and creamy strawberry parfait.

Chef Logan Sandoval serves up a hot fried chicken sandwich on a homemade furikake bun with Japanese mayo and southern-style slaw. On the side, he preps deliciously crispy hand-cut fries - dig in to this fried feast!

Chef Joe Sasto shows us the art of pasta making by creating a gorgeous raviolo. This pasta is filled with egg yolk and fluffy ricotta in a brown butter sauce. A tomato salad and orange blossom cookies finish it all off.

Chef Logan Sandoval makes his version of a Japanese katsu and curry with a breaded and fried pork cutlet and a spicy vegetable curry laced with lemongrass and garlic. On the side, a Hawaiian potato salad made with bacon!

Chef Joe Sasto uses the entire ear of corn to create custom creamy cacio e pepe cavatelli. We're talking cob, kernel, and husk - and for dessert, he's making a sweet summery strawberry cobbler that you won't soon forget.

Chef Angie Lee transports you to Baja, Mexico with her crispy tempura fried Baja shrimp tacos with salsa, black beans, and cilantro cauliflower rice. Corn salad with chipotle dressing adds a good crunch too!

Taco Night is no joke at Chef Eduardo's Montana home and he is sharing a secret, he doesn't always make tacos! Start a new trend with his Green Chile and Crab Empanadas, Pickled Charred Red Onions and Avocado and Pico Salad and Lime Crema.

Class is in session as Chef Tiffany takes us back in time and recreates a recipe that she perfected when she went back to school - Hungarian Goulash topped with a bright Dill Cream. On the side, a crispy tender Spaetzle. Bring this teacher an apple!

Stale bread, old bananas, canned food and dry foods all get a bad wrap, but this is not the end of them; Frankie discusses why these foods should not go to waste.

Cauliflower can be transformed into unexpected, delicious and nutritious dishes; Frankie discusses why to buy dried-goods in bulk and makes a big chuck roast that stretches over three dishes.

When gathering to watch the game, it's important that everyone be chewing while they cheer! From peel-and-eat shrimp, to a jalapeno burger dog, and inside out nachos, we've got something for every fan.

What's better than your two favorite things coming together for the best bite ever? With pizza waffles, french fry corn dogs, and a pasta frittata, these dynamic duos will not disappoint.

Artist and activist, Erin O'Brien, grinds up some homemade sausages and chats about using food as performance art. She and Ingrid stuff up her Pork My Buns XXXX to honor her friend Chris's progressive work as a trans filmmaker.

Designer and pop-up host, Parisa Parnian of Savage Muse, stirs up ghormeh sabzi and celebrates her LGTBQIA+ inclusive pop ups. She and Ingrid simmer this traditional Iranian dish as they discuss the importance of building your own community.

Event curator and entrepreneur, Chef Carter, chops up cheesesteaks and chats about creating female friendly experiences in LA. She and Ingrid cut up this classic sandwich and celebrate being a strong woman in a restaurant.

Food historian and activist, Michael Twitty, cooks up collard greens and chats about serving up food as social activism. He and Ingrid craft this classic comfort food while chatting about finding his voice and purpose through food.

Chef Derrell Smith's birthday and he's treating himself to some self love and a lavish steak dinner inspired by a famous NYC steakhouse. On the menu: Rib Eye Steak with Peppercorn Sauce, Duck Frites, Wedge Salad and a celebratory carrot cake.

For his reunion inspired menu Chef Derrell Smith is going back to his roots. Cookin' up some modern takes on the family classics including his Garlic Pesto Potato Salad, Salmon Filet, a Herby, Spicy Kale Slaw, and Grilled Fruit Skewers.