Gastro Blast - Season 1

Link is keen to test the rising power of yeast with things other than dough. Gastro Bob's balloon experiment shows Link how yeast works, and takes Gastro Bob to new heights!/While making Devilled Eggs, Link discovers a green ring around the yolk of some eggs he has boiled. Link puts on his detective had to help I.Q helps get to the bottom of this culinary conundrum.

Link shares some helpful kitchen hygiene tips while preparing his crunchy oven-baked Chicken Fingers. /It's Sushi time! Link has some questions about rice, like which type works best when making sushi and why? With the help of I.Q, Link learns the differences between varieties of this amazing grain.

Link's quick recipe for Dill Pickles and Carrot Pickles recipe can help you decide and explain the process of pickling. Caption Cook offers Link some advice on keeping 'pirate grub' like pickles, from spoiling. /Link wants to make sure he has the perfect golden crust on the fish for his Fish Tacos. Luckily I.Q has the right chemical reaction for that.

What will Link make with vegetables and pasta? A delicious Minestrone Soup! He investigates why some vegetables take longer to cook than others in the tomato broth. /Zucchini for dessert? Link's into it, but panics when the recipe for Chocolate Zucchini Loaf, doesn't list any liquids? Luckily I.Q shares the botany scoop on the so-called "vegetable".

Link challenges himself to a Gastro Blast kitchen first! He is going use Granola and prepares it two different ways. Link experiments with adding sticky and dry ingredients to make different textures for his Granola and Granola Bar recipes. /With some helpful tips about making pastry dough from I.Q., Links discovers the secrets to a delicious pastry for his Empanada recipe.