Tastemade Food and More

We're halfway through our list, but somehow just getting started!

Our panel continues to disagree with each other in this episode... which makes for good TV!

You will be surprised by at least ONE of the meals in this episode. Which will it be?

Coming down to the wire, what meals are going to make the cut?

Can you believe it? The final ten meals are here! Is your favorite on the list?!

What meals rank in the 70s and how are they related to disco? Let's find out!

Things get contempous as our panel argues over a dish in the 60s...who is right? Who is wrong? Who knows, but we all win!

You may not agree with some meals on this episode... but that's okay, because the panel agrees with you!

We're halfway through our list, but somehow just getting started!

Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.

Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.

Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks... The Porterhouse.

It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.

A big way to save money on a struggle budget is to prepare homemade lunches for work. Frankie shows us how to make five delicious lunches for the whole work week. Each one flavored differently during meal prep so you don't get bored.

Flour has the super power to transform into an endless variety of meals, and a little goes a long way. Frankie teaches us how to make three different meals using flour as the affordable vehicle. Save money, learn new techniques.

You say hotdishes, Frankie says casserole. Either way, these one-pot hotdishes are an affordable way to feed a group of people, or the family for dinner. Plus they're great to freeze for future meals.

Frankie busts the myth that eating plant-based is expensive. Preparing these good-for-you meals is all about eating seasonally to save money on produce, and shopping the bulk aisle for even more savings on plant-based pantry items.

Frankie figured out the weekly budget grocery equation so you don't have to. Breakfast, lunch, and dinner for seven days, for a family of four, for under $150. All it takes is a little planning, meal prep, and using up leftovers in inventive ways.

Cheese can be really expensive. Frankie teaches us how to cook with more affordable cheese swaps than what might normally be called for in a recipe. More importantly, we learn how to stretch cheese in a dish so it can be the star.

Tomatoes are one of the most produced fruits, especially when in season. Frankie teaches us how to prepare them fresh in a variety of ways. And for even more savings, Frankie will share a few tips on how to preserve tomatoes.

Date night doesn't have to be at an over-priced, mediocre restaurant. Frankie prepares an affordable and delicious sushi date night at home, filled with three courses, plus tips on how to set date night ambiance at home on a struggle budget.

A big way to save money on a struggle budget is to prepare homemade lunches for work. Frankie shows us how to make five delicious lunches for the whole work week. Each one flavored differently during meal prep so you don't get bored.

Frankie Celenza goes on the best pizza party crawl that Brooklyn has to offer. He'll try a Neo-Neapolitan pie, a classic coal oven favorite, he'll hit up a modern joint with innovative toppings, and a cozy Italian-owned neighborhood spot.

Frankie Celenza gets his spurs on to sample San Antonio's best all-day brunch, taste some epic puffy tacos at a classic car joint, create colorful conchitas, and bask in the beauty of BBQ Thai curry bowls.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie visits Nashville for smoky BBQ Pork, hand-pulled noodles, a luxe burger, and hand-pulled noodles.

Frankie Celenza goes down south to try Austin's best bets - breakfast tacos are on the itinerary, as well as a bangin' beer garden & sausage house, loaded biscuits, and dessert pancakes to boot! Austin may be weird but the food is fabulous.

Chef Dale grills to impress with restaurant quality meal of whole roasted fish, coconut milk grits, and snow pea, watermelon and tamarind salad.

Chef Dale kicks up the heat with his angry chicken, a spicy, spatchcocked and grilled whole chicken, and his kung pao chicken wings.

Chef Dale greets the day with a dutch baby pancake and tangerine syrup, crispy hash browns topped with creme fraiche and roe, and a ham steak smothered in sweet cherry mostarda and red eye gravy.

Chef Dale crafts a family style platter of trumpet mushrooms, eggplant marinated in spicy ssam jang, and charred yellow squash served with a green goddess dressing.

Kabobs and skewers are a family tradition for Chef Dale; a Mediterranean-inspired meal features beef and shrimp kabobs with grilled tomatoes, potatoes, and eggplant, all served on warm pita with a tangy white sauce.

The end of summer is near, and Chef Dale makes a giant seafood feast; lobster, crab, clams, shrimp, and scallops, all served directly on the table with plenty of buttery garlic bread.