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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.

Tastemade • 7:00 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP10 "Hawaiian Plate Lunch"

Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.

Tastemade • 7:30 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 • 8:00 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP5 "Creamy Clam Chowder and Mussels in Spicy Tomato Sauce"

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

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

S2, EP2 "Boar Ragu and Blackened Steelhead"

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Tastemade • 9:30 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S1, EP2 "Bison and Prosciutto-Wrapped Trout"

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Tastemade • 10:00 PM UTC • 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 • 10:45 PM UTC • 45m

Andrew Zimmern's Field to Fire

S1, EP1 "Two Birds with One Fire"

Andrew Zimmern grills up chukar partridge a la cacciatore and braises pheasant with mushrooms and wild rice.