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Tastemade • 6:30 PM UTC • 30m

Barbecue: Life of Fire

S1, EP8 "Red Curry Braised Pork with Mustard Greens"

Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

Tastemade • 7:00 PM UTC • 30m

Barbecue: Life of Fire

S1, EP9 "Bluefin Tuna Collars with Chili Pickle Relish"

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Tastemade • 7:30 PM UTC • 30m

Barbecue: Life of Fire

S1, EP10 "Santa Maria Style Sirloin Steak"

Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.

Tastemade • 8:00 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP4 "Bison Tomahawk Chop with Italian-style Eggplant and Panzanella"

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Tastemade • 8:30 PM UTC • 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 • 9:00 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP6 "Braised Pigeon with Homemade Herb Gnocchi"

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Tastemade • 9:30 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP8 "Nashville Hot Pheasant and Mint Basil Lemonade"

Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.

Tastemade • 10:00 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP2 "Carne Adovada"

Chef Andrew Zimmern prepares Carne Adovada.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP3 "Tailgate Tacos and Bison Bolognese"

Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP2 "Back to Our Caveman Roots"

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP1 "The Essence of Grill Culture"

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S1, EP1 "Venison and Duck Gumbo"

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S2, EP4 "Roasted Goose and Striped Bass"

Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.

Tastemade • Aired Mar 23, 2025 • 1h

Jamie Oliver Cooks the Mediterranean

S1, EP4 "Stunning Seafood of Marseille"

Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.

Tastemade • Aired Mar 23, 2025 • 1h

Jamie Oliver Cooks the Mediterranean

S1, EP3 "Inspirational Spanish Tapas"

Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.

Tastemade • Aired Mar 23, 2025 • 1h

Jamie Oliver Cooks the Mediterranean

S1, EP2 "Making Couscous in Tunisia"

Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.

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