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Tastemade • 2:00 AM UTC • 1h

Gordon Ramsay's Ultimate Cooking Course

S1, EP10 "Special Occasion Menus"

Gordon teaches us how to cook for special occasions, including stuffed lamb with spinach and pine nuts, Vietnamese-style fresh prawn rolls and a sumptuous whole sea bass stuffed with fennel, lemon and capers.

Tastemade • 3:00 AM UTC • 1h

Gordon Ramsay's Ultimate Cooking Course

S1, EP7 "Slow Cooking"

Gordon makes the ultimate slow cooked dishes including caramelized figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Tastemade • 4:00 AM UTC • 1h

Gordon Ramsay's Ultimate Cooking Course

S1, EP9 "TV Dinners"

Gordon shares his perfect TV dinners including delicious mushroom and leek pasta, stunning sweetcorn fritters with yoghurt dip plus Gordon shares his top tips for buying pasta.

Tastemade • 5:00 AM UTC • 1h

Gordon Ramsay's Ultimate Cooking Course

S1, EP10 "Special Occasion Menus"

Gordon teaches us how to cook for special occasions, including stuffed lamb with spinach and pine nuts, Vietnamese-style fresh prawn rolls and a sumptuous whole sea bass stuffed with fennel, lemon and capers.

Tastemade • 6:00 AM UTC • 30m

All Up In My Grill

S3, EP11 "The Perfection of Pork"

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

Tastemade • 6:30 AM UTC • 30m

All Up In My Grill

S4, EP8 "Sizzlin' Summer Fruits"

Summertime seasonal fruit pampers your tastebuds. Chef Dale grills blistered grapes with ham wrapped Trout, Peaches with smoked Pork Chops, Watermelon with halloumi, and Chargrilled Cherries with chocolate Mousse.

Tastemade • 7:00 AM UTC • 30m

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.

Tastemade • 7:30 AM UTC • 30m

All Up In My Grill

S4, EP4 "Caribbean Latin BBQ"

Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.

Tastemade • Aired Nov 27, 2024 • 45m

Andrew Zimmern's Field to Fire

S1, EP4 "Grilled Fish with Crab Butter Sauce"

Andrew fishes in a sunken sailboat structure outside of Charleston and grills a whole sheepshead served with a crab butter sauce and bitter greens salad. Then, he prepares duck two ways - braised in red wine with and slow roasted over an open fire.

Tastemade • Aired Nov 27, 2024 • 45m

Andrew Zimmern's Field to Fire

S1, EP3 "Crispy Sizzling Wild Hog"

Andrew Zimmern cooks wild hog two ways, a sour and spicy pork vindaloo with meat from the leg, and a whole hog slow roasted over the open fire. Then he hits the water in Charleston, SC to make grilled redfish with crawfish sauce and lemon rice pilaf.

Tastemade • Aired Nov 27, 2024 • 45m

Andrew Zimmern's Field to Fire

S1, EP5 "Wild Game Sunday Gravy"

Andrew cooks up fried gar balls with a sweet and sour dipping sauce and utilizes the lean nilgai meat to make the ultimate Italian-style Sunday gravy, with homemade sausage, rolled braciole and red sauce, served over polenta.

Tastemade • Aired Nov 27, 2024 • 45m

Andrew Zimmern's Field to Fire

S1, EP2 "Minnesota Fried Fish Plate"

Andrew heads to the lake house for a Minnesota shore lunch of fried walleye with lemon sauce and charred greens.

Tastemade • Aired Nov 27, 2024 • 30m

Andrew Zimmern's Wild Game Kitchen

S2, EP3 "Quail Noodle Salad and Antelope Stew"

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Tastemade • Aired Nov 27, 2024 • 30m

Andrew Zimmern's Wild Game Kitchen

S1, EP5 "Walleye Filets and Elk Chops"

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Tastemade • Aired Nov 27, 2024 • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP3 "A Whole Roasted Hog"

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Tastemade • Aired Nov 27, 2024 • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP2 "Carne Adovada"

Chef Andrew Zimmern prepares Carne Adovada.

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