GastroBlast

Link prepares a Tomato Sauce perfect for lasagna, pizza, and spaghetti. When Link turns up the heat on the sauce it starts to bubble up like a volcano! He turns to Secret Agent Man for a handy kitchen tool solution. Then, Link investigates how to make his Apple Oatmeal Pancakes nice and fluffy. With the help of Gastro Bob, they figure out the what ingredients work best to make a fluffy pancake!

Link is keen to prove that the rising power of yeast is powerful enough to rise things other than dough. Gastro Bob's balloon experiment shows Link how yeast works, takes Gastro Bob to new heights! Then when preparing to make devilled eggs, Link discovers a green ring around some of the eggs he has boiled. Link puts on his detective had to help I.Q helps get to the bottom of this culinary crime.

Link shares some helpful kitchen hygiene tips while preparing his crunchy oven-baked Chicken Fingers. Then, 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.

What will Link make with all these vegetables and pasta? A delicious Minestrone Soup! He investigates why some vegetables take longer to cook than others in the tomato broth. Then, 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. Then, with some helpful tips about making pastry dough from I.Q., Links discovers the secrets to a delicious pastry for his Empanada recipe.

Link shares a Sloppy Joe recipe tofu and explains why it is so good at soaking up the flavour. Gastro Bob stops by with an experiment that looks at what foods are good at absorbing flavours.

Link's shows Captain Cook how a little bit of baking soda can make biscuits, light and tasty. Gastro Bob's experiment explores the question, does more baking soda means even fluffier biscuits? A real Gastro Blast answer! Then, Link's shares an important tip when preparing a Chicken Pot Pie, and how it could be the difference between a perfectly baked pie vs. an exploding one!

Captain Cook is not sure what to do with his treasure chest of unripe avocados, Link has a perfect science solution to get these avocados ripe and to ready to make Guacamole.

Link shows you how to make your own ricotta cheese for is Veggie Lasagna recipe and explains the science behind how it's done. Then, Link makes a sweet and tangy Lemon Meringue Pie. Link has some good tips for making the cloud like, meringue topping light and fluffy, while I.Q. shares the scientific reasons behind his tips.

Homemade Macaroni and Cheese starts with the sauce called a roux. The key is to get the consistency just right and Link knows how to make it just right. Then another homemade classic, Pizza with whatever toppings you desire. Link runs into an unexpected problem with some cold Pizza dough, luckily I.Q is there to explain why dough needs to rest for best results.

Link has some recipes for two simple salad dressings, but when he sees the salad greens he tossed much earlier with some dressing are wilted, he investigates what ingredients could cause that to happen. Then, Link has some freshly baked buttermilk biscuits comes up with a delicious Strawberry Shortcake recipe. I.Q. gives Link some tips to make the perfect airy whipped cream

What type of potato is best for making Stuffed Baked Potatoes? Link learns that not all potatoes are the same and it's always a good idea to poke a few holes in a potato before you cook them, otherwise it could be an explosive situation. Then, Link has a great recipe for a Greek-style yogurt dip called Tzatziki. When Link realizes that he doesn't have enough yogurt, he gets an idea to make his own using milk.