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Could you conquer this round of Fridge Face-Off?! Join @AngelaKinsey & @joshuasnyder this Saturday, and play along as they challenge contestants with yet fictional character's fridge. Go to our story highlights now for the link!

Anything fried pairs well with an authentic #ClamatoMichelada, but beer-battered shrimp skewers with spicy mango dip?! Now we're talkin'. #Sponsored @clamato⠀⠀ ⠀⠀ CRISPY SHRIMP SKEWERS WITH SPICY MANGO DIP⠀⠀ INGREDIENTS:⠀⠀ 1 pound fresh medium (41/50) shrimp, deveined and tails removed⠀⠀ 6 cups vegetable oil⠀⠀ 2 teaspoons salt, divided⠀⠀ 2 teaspoons chili powder, divided⠀⠀ 1/2 cup fresh cubed mango⠀⠀ 1/2 cup Thai chili sauce⠀⠀ 1/2 fresh lime, juiced⠀⠀ 1 tablespoon mayonnaise⠀⠀ 1 cup flour⠀⠀ 8 ounces dark Mexican beer⠀⠀ 1/2 teaspoon garlic powder⠀⠀ 10 to 14 wooden skewers⠀⠀ ⠀⠀ AUTHENTIC CLAMATO MICHELADA:⁣⠀⠀ 1 Key lime or lime juice⁣⠀⠀ 4 oz Clamato® Original⁣⠀⠀ 1 dash Worcestershire ⁣⠀⠀ 2 dash habanero sauce⁣⠀⠀ 1 12-oz. beer⁣⠀⠀ 1 lime wheel⁣⠀⠀ Ice⁣⠀⠀ Chili powder⁣⠀⠀ ⠀⠀ STEPS:⠀⠀ In a deep saucepan, heat vegetable oil to 330 degrees.⠀⠀ Combine 1 teaspoon salt and 1 teaspoon chili powder; set aside. ⠀⠀ In a food processor, combine mango, chili sauce, lime juice, and mayonnaise and blend until smooth. Set aside.⠀⠀ In a mixing bowl, whisk flour, beer, remaining salt, remaining chili powder and garlic powder until well combined. Place 3 to 4 shrimp on each skewer, making sure to keep them toward the top of the stick. Carefully dip into beer batter, and shake off any excess batter. ⠀⠀ Place into oil and fry until golden brown, about 4 minutes. Sprinkle skewers with chili salt and serve immediately with mango dip. ⠀⠀ ⠀⠀ CLAMATO MICHELADA STEPS:⁣⠀⠀ Run lime across the rim of the mug.⁣⠀⠀ Dip mug in chili powder to coat evenly.⁣⠀⠀ Add ice.⁣⠀⠀ Add lime juice, Worcestershire and habanero sauce.⁣

A dessert that has you feeling like you're on cloud 9. 🎥: @thelasvegasfoodie @briggie27 @eatstk #cottoncandy #sweettreats #desserttime #sugarrush #flamingdessert

There's no better way to binge season 2 of @vida_starz on the #STARZ App than with this popcorn-coated twist on a classic elote. #Sponsored by @vida_starz⠀⠀ ⠀⠀ POPCORN CRUSTED ELOTES⠀⠀ INGREDIENTS:⠀⠀ 6 Ears of Corn, cleaned with stem intact⠀⠀ 4 Cups Popcorn⠀⠀ 3 Cups Takis Chips⠀⠀ 2 Limes ⠀⠀ ⠀⠀ COTIJA-LIME AIOLI ⠀⠀ 2 Egg Yolks⠀⠀ 1 Cup Canola Oil⠀⠀ ½ Cup Crumbled Cotija Cheese⠀⠀ 2 Limes ⠀⠀ ⠀⠀ STEPS:⠀⠀ Prepare the corn - In a large pot place, the cleaned and opened ears of corn and top with salted water. Bring water to a full boil and reduce to a simmer. Allow to cook for 10 minutes and drain. Allow to cool slightly. ⠀⠀ Make the aioli - While the corn is cooking make the aioli. Using a medium sized bowl and a whisk, fully whisk the egg yolks. Once yolks are mixed slowly stream in oil and whisk rapidly and continuously to emulsify the oil and eggs. Once everything is completely emulsified fold in the crumbled cotija cheese. Zest and juice both limes and fold into the aioli. Leave in refrigerator until needed. ⠀⠀ ⠀⠀ Make toppings for the corn - Using a food processor grind the 2 cups of Takis to a very fine texture, pour into a shallow plate and set aside. ⠀⠀ ⠀⠀ Using a cleaned processor bowl grind the popcorn using the pulse setting. Buzz the corn a few times so that it becomes a coarse grind. Be careful not to fully pulverize the popcorn so that there are still bigger pieces throughout and provide some texture. Pour into a separate shallow plate and set aside. ⠀⠀ ⠀⠀ Assemble the elote - Take each ear of corn and slather liberally with the aioli. Once it has a generous coat, carefully roll the elote in the ground popcorn. Roll the elote and pour more popcorn over the top and sides, so that it has a thick even layer all around. ⠀⠀ ⠀⠀ Once this is done sprinkle the elote liberally with the ground Takis all around until it is covered on all sides. ⠀⠀ ⠀⠀ Using a microplane zest the limes onto the elote, making sure to rotate to get full coverage. ⠀⠀ ⠀⠀ Serve on a platter and enjoy. Eat by using the natural stem from the corn as a handle.

FACT: You're never too old for rainbows and magic. 🦄 This is the ULTIMATE unicorn party.⠀ #unicorns #unicornparty #rainbows #partytheme #partyideas

In this week's episode of #BrokenBread with @chefroychoi, he explores communities that lack access to fresh food and meets @supr.mrkt, @earlesoncrenshaw and @ronfinleyhq who are working towards a change.

Try something new with grilled chicken wings this summer and go for gochujang, a sweet & spicy Korean chili paste! #Sponsored by @webergrills⠀ ⠀ SWEET & SPICY GOCHUJANG GRILLED CHICKEN WINGS:⠀ 3 tablespoons soy sauce ⠀ 2 tablespoons sesame oil ⠀ 2 teaspoons Sriracha sauce ⠀ 2 green onions, thinly sliced ⠀ 4 cloves garlic, chopped⠀ 1 tablespoon grated ginger ⠀ 2 pounds party wings ⠀ ⠀ GOCHUJANG SAUCE: ⠀ 1/4 cup gochujang ⠀ 2 tablespoons rice vinegar ⠀ 1 tablespoon toasted sesame oil ⠀ 1 tablespoon maple syrup⠀ Sesame seeds and sliced green onions, for garnish ⠀ ⠀ STEPS:⠀ To make the marinade - Combine the soy sauce, oil, Sriracha, green onions, garlic and ginger in a large bowl. Add chicken wings and toss. Marinate for 1 hour or up to 24 hours. ⠀ To make the sauce - Combine gochujang, rice wine vinegar, sesame oil and maple syrup in a medium bowl. ⠀ To grill: Prepare charcoal grill for medium heat (about 350 degrees). Remove wings from marinade, pat dry, and grill, covered and turning occasionally, until golden brown and crisp, 25 minutes.⠀ Brush the wings with the sauce the last 2 minutes of grilling. Serve on a platter garnished with sesame seeds and sliced green onions.⠀

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