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.

Tastemade • 4:00 PM UTC • 30m

Barbecue: Life of Fire

S1, EP3 "Barbecued Pork Steak"

Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.

Tastemade • 4:30 PM UTC • 30m

Barbecue: Life of Fire

S1, EP4 "Hickory Smoked Virginia Ham & Mint Juleps"

Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

Tastemade • 5:00 PM UTC • 30m

Barbecue: Life of Fire

S1, EP5 "Pit-Cooked Chicken with Alabama White Sauce"

Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.

Tastemade • 5:30 PM UTC • 30m

Barbecue: Life of Fire

S1, EP6 "Greek Spit Roast Lamb"

Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.

Tastemade • 6:00 PM UTC • 30m

Barbecue: Life of Fire

S1, EP7 "South Carolina Peach-Glazed Ribs with Rice Middlins"

When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.

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 • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP8 "Crispy Duck Noodle Soup"

Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP7 "Striped Bass Crudo and Smoky Summer Succotash"

Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP6 "Grilled Eggplant Caponata Toast and Crispy Squab Katsu"

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP5 "Yakitori-Style Skewers and Pheasant Flatbread"

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

Tastemade • Aired Mar 23, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S4, EP4 "Grilled Rabbit with Panzanella Salad"

Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

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.

Popular on Tastemade

Included with Fubo