I bring my Emmy-nominated take on food made famous on The Jason Show to my own fun and snackable episodes. I’m joined by foodies and chefs from around the Twin Cities (and beyond). Each 15-minute episode can be found on the Fox 9 local app. You can also learn more about each episode and get the recipes below!

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Subscribe to my YouTube Channel to get all my recipe videos. You can also find every episode of Taste Buds here in descending order. 

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Episode 23 – Smokin Good Times 

Taste Buds: Smokin’ Good Times with Prime Rib, Candied Bacon, and Ribeye

Summer is here, and backyard grills are taking center stage, but a smokehouse in Wisconsin is raising the bar in barbecue and catching Stephanie Hansen’s eye.

Big Guy’s BBQ Roadhouse in Hudson is serving up smoked prime rib, candied bacon, and other specialty items that have customers hooked.

Owners Jethro and Amy Lund give Stephanie and the Taste Buds crew a front row seat to the kitchen and smokehouse as they season, sear, and smoke to perfection in an hours-long process.

Jethro and Amy are also busy year-round with catering, food trucks, events, and fundraisers across Minnesota and Wisconsin. Learn more about everything happening at Big Guys at bigguysbbqroadhouse.com.

Now, it wouldn’t be a true barbecue episode if Stephanie’s favorite grill master didn’t make an appearance. Her husband, Kurt Johnson, is back on screen to show us his favorite technique for grilling ribeye at home. Stephanie also whips up a ribeye rub that is sure to get your taste buds watering. Follow along with the recipe below!


Episode 22 – Shore Lunch With Nate P

Hooked on Shore Lunch, Smash Burgers, and Walleye

The lure of sizzling smash burgers and hungry fish brings Stephanie Hansen and the Taste Buds crew to the shores of the Mississippi River in Minneapolis for an epic adventure with Nate P., host of “Shore Lunch with Nate P.” on YouTube.

Nate’s charisma, skill, and passion for all things fishing make him the ultimate companion for Stephanie as they bait their hooks in Bohemian Flats. The pair reel in a handful of fish in a flurry of excitement, practicing Nate’s favorite “kiss and release” technique.

Afterward, Nate and Stephanie cook up a shore lunch of smash burgers and fresh salad with thyme vinaigrette. Nate posts his recipes with each “Shore Lunch” episode on his YouTube and Patreon channels.

Home from her day of fishing and cooking in the sunshine, Stephanie offers up a simple pan fried walleye recipe for home cooks to conquer in their kitchens.


Episode 21 – Foraging with Chef Alan Bergo

Taste Buds: Spring Foraging Feast with Chef Alan Bergo
Midwest forests are filled with spring blooms and fresh greens this time of year, and for Chef Alan Bergo, it’s time to feast. 
Alan has a wealth of knowledge and skill in all facets of foraging, and that made him the perfect companion on Stephanie Hansen’s quest to harvest nutrients from the great outdoors.
Join Alan and Stephanie as they hunt for basswood leaves, ramps, fiddleheads and more before cooking them all up to create vibrant and creative dishes, including fiddlehead salad and ramp dip.
Morel mushrooms are also top-of-mind during spring, so Alan cooked up Morilles à la Crème (Morels with Cream) with toast and ramp butter. 
If you’d like to learn more about foraging, you can follow Alan on Instagram at @foragerchef and pick up a copy of his book, The Forager Chef’s Book of Flora, which you can find on his website, foragerchef.com.
Home cooks looking for something a little more accessible can follow along with Stephanie’s pappardelle mushroom pasta recipe


Episode 20 – Mother’s Day Sweets with @ZoeBakes

Stephanie Hansen celebrates Mother’s Day with two of her favorite moms: Laurie Crowell from Golden Fig Fine Foods and Zoë François of Zoë Bakes in the latest episode of Taste Buds. Follow Cocoa Flake Chocolates. 

Pre-order Zoe’s book: Zoe Bakes Cookies 


Episode 19 – Super Sushi

Stephanie Hansen dives deep into the art of the sushi roll with nationally renowned chef Billy Tserenbat, founder of Billy Sushi in Minneapolis, on the latest episode of Taste Buds.  Billy takes the Taste Buds crew behind the scenes of his beloved restaurant for an incredible breakdown of a fresh-caught 250-pound tuna, serving as the star of his popular George Clooney Roll. Stephanie tries rolling sushi alongside Billy, which is one of her more humbling experiences.

Fresh from Billy’s Sushi (cashmere beanies in-hand), Stephanie invites another sushi enthusiast into her kitchen – her daughter Ellie. Ellie demonstrates her own strategy for rolls at home, while Stephanie hits a few speed bumps on her way to sushi roll precision.  Stephanie also offers a simpler step into the world of sushi with recipes for a tuna poke bowl and a crispy salmon bowl.


Episode 18 – Bachelorette Date Night Dinner

Stephanie Hansen’s good friend, Jack Leius, has a new girlfriend – and she’s no stranger to TV. Michelle Young captured hearts as the runner-up on season 25 of The Bachelor, and as The Bachelorette in 2021. And while Michelle’s love story took a few unexpected turns, she and Jack are thrilled that their paths finally crossed.  

Anxious to meet Michelle and celebrate their relationship, Stephanie cooks up a romantic dinner plan with Jack. They head to Kowalski’s grocery store for ingredients, then get to work making shrimp fettucine with spinach and sun-dried tomatoes, strawberry salad with honeyed almonds, a signature tequila cocktail, and 2019 Napa Valley red wine from Magna Carta.

Michelle has also recently launched her nonprofit, The Michelle Young Foundation, which aims to help underserved students through scholarships, educator partnerships, and special programming. The nonprofit’s first afterschool program is called Homework and Hoops, which offers students math and literacy tutoring, basketball skills coaching, and scholarships to participate in organized activities.

Follow Michelle and Jack on Instagram at @michelleyoung and @jackleius, and keep up with Michelle’s foundation at @themyfoundation.



Episode 17 – Handmade sourdough, focaccia, and sandwiches in Minneapolis

Stephanie Hansen’s love of focaccia, sourdough, and croissants leads her on an epic Minneapolis bread journey in this episode of Taste Buds.

First up: Laune Bread, where Tiff Singh uses more than 65% whole grain flour to create a variety of sourdough loaves, pretzels, croissants and pastries. Tiff uses ingredients from Minnesota and Upper Midwest farmers and producers to bridge the gap between farm and city.

Filled with quality carbs and fresh knowledge, Stephanie heads to Marty’s Deli, where Martha Polacek and her team serve up made-from-scratch breakfast and lunch sandwiches on fresh focaccia. Martha also turns to local farms like Peterson Craft Meats for key ingredients. 

Some home cooks find all that pouring, shaping, and baking too much, so Stephanie also has a simple focaccia recipe that is perfect for busy families.



Episode 16 – Irish Whiskey, Mussels, and Modern Classics for St. Patrick’s Day

Stephanie explores a world of Irish delights for St. Patrick’s Day, starting with Red Locks Irish Whiskey. Kieran Folliard and his team mix up an Irish Mule and Irish Coffee with their signature, award-winning whiskey.

After sampling Irish drinks, Stephanie heads to Shelagh Mullen’s house to make Seedy Brown Bread, Colcannon, and Garlicky Guinness Mussels. Shelagh runs SheCooks.Design, and is a culinary instructor and recipe designer who studied in Ireland. She also hosts guided trips to the Emerald Isle to share the history, culture, and food of Ireland with travelers.

Follow along with all of the recipes from this episode below!


Episode 15: Sweet and Spicy K-Food

Stephanie Hansen’s love of Korean food takes her on a whirlwind adventure of flavors in the latest episode of Taste Buds.

First up: kimchi fried rice with James Beard Award-winning chef Ann Kim. Ann welcomes Stephanie into her new restaurant, Kim’s, which features Korean American cuisine that is close to Ann’s heart. Her kimchi fried rice is made with “Ann’s ham,” which is Ann’s in-house twist on Spam.

Inspired by Ann’s kimchi fried rice, Stephanie heads to United Noodles to shop for Korean ingredients with KC Kye. KC makes social media videos touring Asian grocery stores and explaining products to viewers, so he was a perfect guide. KC is also the creator of K-Mama Sauce, which he calls the “Korean ketchup.”

Home from the store with her ingredients in tow (and her handy Souper Cubes), Stephanie makes Spam and kimchi fried rice and Korean pancakes (with some help from her husband, Kurt, a pancake-flipping pro). Follow along with the recipes below.


Episode 14: Curry Diva Keeps it Spicy

Stephanie explores the tropical flavors of Sri Lanka with Chef Heather Jansz, also known as The Curry Diva. Heather runs a pop-up restaurant every Saturday night at Butter Bakery Cafe in Minneapolis and hosts cooking classes and private events across the Twin Cities.  Join Stephanie and Heather on a deep dive into eastern ingredients and spices as they make Coconut Basmati Rice, Curry Lentils (Dahl), and Kale Mallung with Toasted Coconut. 


Episode 13 – Wingin’ It with Henry Lake

The big game is right around the corner in Las Vegas and if you’re hosting a party (or want to eat some amazing appetizers), this episode of Taste Buds is for you.


Episode 12 – Protein Packed Soup and Salad

New year = new goals! Stephanie is doubling down on her nutrition and learning about protein with Stephanie Meyer coach, personal chef, instructor, and author at Project Vibrancy.


Episode 11 – Dry January Mocktails & Food Pairings 

Who says Dry January can’t be filled with fun? Stephanie explores the massive mocktail selection at Minnesota’s first non-alcoholic bottleshop, Marigold, and samples vibrant and festive food pairings with Chowgirls Catering.

Create your own mocktails at home with the recipes featured in the episode. All ingredients are available at Marigold:


Episode 10 – Taste Buds: Holiday Drinks & Apps with Red Cow Uptown

 The Red Nose Room at Red Cow Uptown is decked out for Christmas and cocktails (or mocktails!), and Stephanie gets a taste with Ian Lowther. Visit the Red Nose Room through January 7th and grab Hangover Brunch on New Year’s Day!. Stephanie also serves up a creative holiday gift – homemade Irish Cream and cheesy appetizers to please hungry party guests. Find recipes for her Gruyère Cheese Puff and Goat Cheese Log below.


Episode 9 – Easy Fudgy Cookies with Sarah Keiffer 

It’s holiday cookie season, and Stephanie is learning from the ultimate cookie queen, Sarah Kieffer. With four cookbooks under her belt and a massive social media following, Sarah has become a go-to resource for foolproof recipes. In this episode of Taste Buds, she shares a simple way to make three kinds of cookies from two batches of dough. She also has a few tips and tricks for achieving crispy edges and fudgy centers in your cookies.


Episode 8 – Friendsgiving Feast  


In all her years of home cooking, Stephanie has somehow avoided roasting a Turkey. The job usually falls on her husband, Kurt, but that’s all about to change because Stephanie is hosting her first Friendsgiving. Wielding a 16-pound bird and several ounces of ambition, Stephanie prepares her first-ever turkey, whips up macaroni and cheese, and makes orange cranberry sauce for her foodie friends, Joy Altmann and Jason Matheson and Jeff Orcutt from The Jason Show.


Episode 7 – The Sioux Chef Sean Sherman

Stephanie visits James Beard Award Winning Chef Sean Sherman at his Indigenous Food Lab in the Midtown Global Market. Sean is also on the TIME 100 Most Influential People of 2023 list and recently won the Julia Child Award. He shares his knowledge of indigenous foods with Stephanie while cooking bison tacos and offers his advice for families looking to honor Indigenous communities during the holidays. While at the market, Stephanie purchases Red Lake Nation Wild Rice and heads home to create a wild rice stuffing made entirely of Indigenous ingredients.


Episode 6 – Scary Delicious


Stephanie preps for a Halloween party with Vanessa Drews, owner of Cheesecake Funk. Vanessa’s made-from-scratch cheesecakes feature mounds of whipped cream and memorable flavors that captured the attention of Prince at Paisley Park. In this episode, she whips up a pumpkin cheesecake that is scary and delicious. Create your own killer Halloween party with one of Vanessa’s cheesecakes, Stephanie’s savory stuffed pumpkin, and boozy crockpot apple cider!


Episode 5 – Apples and Ciders


The chill in the air can only mean one thing: apple season! Stephanie visits Sweetland Orchard to taste their apples and popular hard ciders, including Cherry Rhubarb, Northern Spy, and Scrumpy Original. Sweetland also creates iced ciders through a freeze/thaw process during winter. We tried a variety of Borealis Winter Reserve, as well as Pommeau, a newer item for the orchard. The donuts, chickens, and pigs were quite a bonus, too.

Episode 4 – Cake vs Dumplings


It is fall harvest season and to mark the occasion, Stephanie invited her Weekly Dish radio partner, Stephanie March, over for a fall dessert faceoff. March is also the senior editor for food and dining at Mpls.St.Paul Magazine, so she’s a bit of a foodie and dazzled us with her family’s beloved Oma’s Pound Cake recipe.

Stephanie, a self-described “eater,” opted for an infamous favorite from the Weekly Dish archives: Mountain Dew Apple Dumplings. Eye rolls aside, it’s still the #1 requested recipe from Weekly Dish listeners.


Episode 3 – Ice Cream Pie with Sweet Science Ice Cream


In this episode, I learned the science behind small-batch ice cream with Ashlee Olds, owner of Sweet Science Ice Cream. Somewhere between tempering egg yolks and mixing the perfect bite of cookies and cream, she learns an important lesson: handcrafted ice cream is a lot of work – but it is so worth it. Join Stephanie back in her kitchen afterward for an ice cream pie recipe that’ll give your muscles a rest.


Episode 2 – State Fair Fun

It was an absolute joy to be joined by Melissa Peterman in this special State Fair Episode! Melissa is best known for her role on Reba, and she was even more hilarious than I could’ve dreamed during our trip around the fair. We sampled all kinds of fair food. This is a can’t miss episode on the Great Minnesota Get Together that features favorites like the Hamlin Church Diner, The Giant Slide, Quenched, The Gizmo, Roasted Corn, The St Paul Fire Fighters Union. 

Episode 1 – Farmers’ Market Fun

In the first episode, I head to the Burnsville Farmers’ Market to find the perfect ingredients for some tasty recipes. I’m joined by a precocious new friend, and together we find award-winning Shepherd’s Way Big Woods Blue Cheese, Utechts Home Grown thick-cut bacon, juicy tomatoes, and more. Watch me bring my bounty home to whip up three tasty salads!


Bonus Edition Game Day Recipe – Sloppy Joe Sliders 


Game Day means cheese, air fryers, wings with gooey dip, and more cheese. As part of a special game Day promotion,  we made sloppy joe sliders.


Bonus Edition Game Day Recipe – Pizza Rolls 

Stephanie Hansen is serving up a fresh take on mozzarella pizza rolls in this special halftime edition of Taste Buds


Bonus Edition Game Day Recipe – Pickle Dip


Bonus Edition Game Day Recipe – Beer Cheese Dip

Stephanie Hansen is serving up the ultimate cheesy Beer Cheese Dip in this halftime edition of Taste Buds.


Bonus Edition Game Day Recipe – Taco Braid


Stephanie Hansen is serving up a delicious twist on tacos with the Taco Braid, a shareable gameday favorite in this halftime edition of Taste Buds.


Bonus Edition Game Day Recipe – Detroit-Style Pizza


Bonus Edition Holiday Prime Time Special – 


Here are three of Stephanie Hansen’s favorite episodes to help viewers prepare for the holidays, including baked desserts, Indigenous cooking, and cookies.


Bonus Edition Game Day Recipe – Buffalo Chicken Chili