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Behind Tasty Season 1

Here's where to watch every episode of Behind Tasty season 1. Mouseover or tap an episode to see where to stream it. Click or tap the play icon to stream it on the best available service.

S01 E01

Aug 4, 2017
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Giant Spaghetti-Stuffed Meatball Aug 4, 2017 Here is what you'll need! SPAGHETTI-STUFFED MEATBALL Servings: 6INGREDIENTS 1 pound hot Italian sausage 1 pound ground beef 1 cup seasoned bread crumbs ⅓ cup parsley, chopped 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder ⅓ cup shredded Parmesan 2 eggs ½ cup milk ½ cup shredded mozzarella ⅓ pound spaghetti, cooked al dente, with sauce Marinara, to serve Parmesan, to serve Basil, to servePREPARATION 1. Preheat oven to 375°F (180°C). 2. In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined. 3. Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray. 4. Spread the meat mixture along the bottom and sides of the bowl, a ½-inch thick. 5. Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top. 6. Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks. 7. Place ball on a foil-lined baking sheet and bake for 40 minutes. 8. Top with marinara, Parmesan, and basil. 9. Enjoy!

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Season 01, Episode 02 Rainbow Crepe Cake

S01 E02

Aug 23, 2017
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Rainbow Crepe Cake Aug 23, 2017 Here is what you'll need! RAINBOW CREPE CAKE Servings: 10-12INGREDIENTS 6 tablespoons butter, melted 3 cups milk 6 eggs 2¼ cups flour 7 tablespoons sugar Red food coloring Orange food coloring Yellow food coloring Green food coloring Blue food coloring Purple food coloring 6 cups whipped creamPREPARATION 1. In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two. 2. Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored. 3. On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface. 4. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used. 5. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer. 6. Cover the crepe cake in whipped cream, so that it’s fully white on the outside. 7. Slice, and enjoy!

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Season 01, Episode 03 Magic Chocolate Ball

S01 E03

Oct 5, 2017
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Magic Chocolate Ball Oct 5, 2017 Go behind-the-scenes and follow Alvin's process of trying to perfect the magic chocolate ball.

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Season 01, Episode 04 Making Chocolate Croissants

S01 E04

Nov 11, 2017
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Making Chocolate Croissants Nov 11, 2017 Here is what you'll need! Homemade Chocolate Croissants (Pain Au Chocolate) Servings: 8INGREDIENTS 4 cups flour ½ cup water ½ cup milk ¼ cup sugar 2 teaspoons salt 1 packet instant yeast 3 tablespoons unsalted butter, softened 1¼ cup cold unsalted butter, cut into ½-inch thick slices 1 egg, beaten 2 bars chocolatePREPARATION In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Once the dough starts to clump, turn it out onto a clean counter. Lightly knead the dough and form it into a ball, making sure not to over-knead it. Cover the dough with plastic wrap and refrigerate for one hour. Slice the cold butter in thirds and place it onto a sheet of parchment paper.. Place another piece of parchment on top of the butter, and beat it with a rolling pin. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square. Transfer the butter layer to the refrigerator. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. Roll out each corner and form a 10-inch square. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour. Roll out the dough on a floured surface until it’s 8x24 inches. Fold the top half down to the middle, and brush off any excess flour. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. Refrigerate for one hour. Roll out the dough again two more

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S01 E05

Feb 2, 2018
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Galaxy Mirror Glaze Cake Feb 2, 2018

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Season 01, Episode 06 Making A Giant Macaron

S01 E06

Apr 13, 2018
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Making A Giant Macaron Apr 13, 2018 Go behind-the-scenes and follow Alix's process of trying to create a giant macaron.

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Season 01, Episode 07 100-Layer Lasagna Challenge

S01 E07

Apr 18, 2018
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100-Layer Lasagna Challenge Apr 18, 2018 Go behind-the-scenes and follow Alvin's journey of trying to make a 100-layer lasagna.

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Season 01, Episode 08 Making A 4-Flavor Cheesecake

S01 E08

Jun 15, 2018
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Making A 4-Flavor Cheesecake Jun 15, 2018 Go behind-the-scenes and follow Kiano's process of making a 4-flavor cheesecake.

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