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A 24/7 channel with award-winning food, travel, and home & design shows from around the world - from groundbreaking originals to classic series and documentaries.
Pati's Mexican Table
S8, EP4 "Los Mochis, Street Taco Favorites"Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa. After learning its unique history and getting a tour of the street food, Pati returns to her kitchen to create two taco recipes that take her back to those street stands.
Pati's Mexican Table
S8, EP5 "A Taste of Mazatlán"Sinaloa's premiere resort town has a beautiful coastline and some of the best restaurants in Mexico. Pati meets two close friends, chefs Luis Osuna and Zahie Tellez, both witnessed the evolution of Mazatlán firsthand.
Pati's Mexican Table
S8, EP6 "El Fuerte, Magic Town"Pati is in El Fuerte, one of Mexico's Pueblos Mágicos or magic towns. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a unique local shellfish, Pati creates a few lobster recipes in her kitchen.
Pati's Mexican Table
S8, EP7 "Jinetes, Adventure in the Mountains"Pati travels into the mountains of Sinaloa to the tiny village of Jinetes. The small population of barely 100 people live on whatever the land gives them. Pati is the first visitor to come learn from their culinary traditions.
Pati's Mexican Table
S8, EP8 "El Chepe, Railway to the Past"The El Chepe railway is a historic passenger train offering stunning views of the Sinaloa countryside and the Copper Canyon. Pati rides from Los Mochis to El Fuerte and tastes the gourmet offerings from the train's restaurant, Urike.
Pati's Mexican Table
S8, EP9 "Mocorito, The Land of Chilorio"Mocorito is known for one of Sinaloa's most beloved recipes: a slow-simmered pork dish called chilorio. Pati visits Victoria Gonzalez, a cook known for having one of the best chilorio recipes.
Pati's Mexican Table
S8, EP10 "Surfside Eats"Celestino Gasca is becoming a vacation destination with magnificent beaches and idyllic surfing conditions. Pati learns how to cook pescado zarandeado and how to harvest percebes, a tiny crustacean considered a delicacy.
Pati's Mexican Table
S8, EP11 "A Day in Sinaloa's Countryside"Known as "Mexico's Bread Basket," Sinaloa produces about 40% of the meat and produce consumed in all of Mexico. Pati travels the countryside to get an up-close look at the wealth of resources Sinaloa has to offer.
All Up In My Grill
S4, EP6 "Grilled Loco Moco and Huli Huli Chicken"The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.
All Up In My Grill
S4, EP1 "The Art of Open Fire Cooking"Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
All Up In My Grill
S4, EP3 "Wok Cooking On A Charcoal Grill"Anything is possible with a wok and a good ol' charcoal grill, at least if you're Chef Dale, who throws together a heavenly spread of fiery eats, from drunken meats, stir fried veggies, and stir fried noodles.
All Up In My Grill
S4, EP7 "Street Eats off the Grill"Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
Andrew Zimmern's Wild Game Kitchen
S2, EP5 "Chicken Fried Deer and Creole Halibut"Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Andrew Zimmern's Wild Game Kitchen
S3, EP7 "Goat Curry with Rice Pilaf and Carmelized Onions"Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Andrew Zimmern's Wild Game Kitchen
S2, EP1 "Boar Ribs and Shrimp and Grits"Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Andrew Zimmern's Wild Game Kitchen
S3, EP1 "Grilled Turkey Legs, Creamed Greens and Lemon Orzo"Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
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