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Jamie Oliver: Seasons
Jamie cooks a chicken sheet pan dinner. Buddy helps pick strawberries for quick jam rice pudding.
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Jamie Oliver: Seasons
Jamie ends summer with grilled pepper panzanella and sour cherry frangipane tart with crème fraîche.
Jamie Oliver: Seasons
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps.
Jamie Oliver: Seasons
Jamie cooks a chicken sheet pan dinner. Buddy helps pick strawberries for quick jam rice pudding.
Jamie Oliver: Seasons
Jamie ends summer with grilled pepper panzanella and sour cherry frangipane tart with crème fraîche.
Jamie Oliver: Seasons
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps.
Jamie Oliver's Money-Saving Meals
Jamie makes stuffed dumplings, fish & chips, blondie cake, pork tacos and pineapple tarte tatin.
Jamie Oliver's Money-Saving Meals
Jamie cooks spaghetti frittata, pork pies, a batch dal, chicken shish kebabs and whoopies pies.
Jamie Oliver's Money-Saving Meals
Jamie cooks olive pasta, peperonata eggs, herby chicken, kebabs with flatbreads and stuffed apples.
Jamie Oliver's Money-Saving Meals
Jamie cooks olive pasta, peperonata eggs, herby chicken, kebabs with flatbreads and stuffed apples.
Jamie Oliver's Money-Saving Meals
Jamie cooks mushroom soup & cheesy soda bread, smoked ham hocks, chicken burger and iced buns.
All Up In My Grill
Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there.
All Up In My Grill
Chef Dale Talde grills up salmon tacos with salsa, pineapple duck al pastor tacos, & a mushroom queso taco.
All Up In My Grill
Dale grills turkey, smoky sides, and pumpkin donut bread pudding. Thanksgiving just hit different.
All Up In My Grill
Chef Dale Talde preps perfect prime rib, lobster in chili sauce, charred green beans, & cheddar-stuffed rolls.
All Up In My Grill
Give the grill a break! Chef Dale teaches us the art of open fire cooking is as beautiful as it is delicious.
All Up In My Grill
Dale melds the magic of the wok to the heat of the grill. The result? Fireworks for everyone’s taste buds.
All Up In My Grill
Dale’s going extra with mac & cheese burgers, truffle fries, and ice cream sandwiches.
All Up In My Grill
Burger day will never be the same when Dale brings global flavor, three ways with an espresso martini shake.
All Up In My Grill
Chef Dale Talde grills up cheddar beer brats, BBQ lamb ribs, watermelon soju punch, & warm crispy donuts.
All Up In My Grill
Dale grills pizza bagels, pasta pie, epic chop salad, and caramel olive oil cake. Pizza night, upgraded.
Barbecue: Smoke Out
Kevin and Noah are cooking a Thor’s Hammer, Fried Catfish, Grilled Salsa Verde, and Mezcal Charro Beans.
Barbecue: Smoke Out
Noah and Kev make a Crawfish Boil; Smoked Crab Legs; Grilled Rainbow Trout; and Red Beans & Rice.
Barbecue: Smoke Out
We’re cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Barbecue: Smoke Out
We’re cooking Beef Ribs, Fried Ribs, Smoked Ribs, Grilled Ribs and even Dirty Cabbage.
Barbecue: Smoke Out
Kevin & Noah’s Ode to L.A.: Backyard Burgers; Smoked Pollo Asado; Grilled Street Corn and Danger Dogs.
Barbecue: Smoke Out
Kev & Noah are making BBQ Pulled Pork Sandwiches with Coleslaw; Creole Cabbage; and Grilled Steak Sandwiches.
Barbecue: Smoke Out
Kev & Noah make Smoked Turkey Legs; Chorizo & Eggs; Sriracha & Garlic-Butter Shrimp; and Buffalo Rib Tips.
Barbecue: Smoke Out
Brisket Day with Kev & Noah! Texas Smoked Brisket; Brisket Baked Beans; and a Vietnamese Brisket Noodle Bowl.
Barbecue: Smoke Out
We’re cooking Smoked Ribeyes; Steak & Eggs; Carne Asada Tacos; and a Grilled Pork Chop with a Peach Glaze.
Barbecue: Life of Fire
Pat Martin travels to a cattle farm in California, to hear firsthand the secrets of real Santa Maria barbecue.
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to learn the history of pit-cooked chicken with Alabama white sauce.
Barbecue: Life of Fire
Pat Martin teams up with fellow pitmasters to showcase the tradition of West Tennessee whole-hog cooking.
Barbecue: Life of Fire
Pat joins his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
Barbecue: Life of Fire
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook Bluefin Tuna collars.
Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and gather a side of blue crabs.
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead.
Barbecue: Life of Fire
Pat discovers how Blood Bros BBQ blends their Asian-American culture with Texas barbecue tradition.
Barbecue: Life of Fire
Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.
Barbecue: Life of Fire
Pat visits the outskirts of Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.
Barbecue: Life of Fire
Pat Martin gets a history lesson on the origin of American barbecue from “The Professor” Tuffy Stone.
Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and gather a side of blue crabs.
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead.
Barbecue: Life of Fire
Pat discovers how Blood Bros BBQ blends their Asian-American culture with Texas barbecue tradition.
Barbecue: Life of Fire
Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.
Barbecue: Life of Fire
Pat visits the outskirts of Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.
Barbecue: Life of Fire
Pat Martin gets a history lesson on the origin of American barbecue from “The Professor” Tuffy Stone.
Barbecue: Life of Fire
Pat goes Gulf Bay fishing with chef Chris Shepherd to catch some redfish and gather a side of blue crabs.
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead.
Barbecue: Smoke Out
Kevin and Noah are cooking a Thor’s Hammer, Fried Catfish, Grilled Salsa Verde, and Mezcal Charro Beans.
Barbecue: Smoke Out
Noah and Kev make a Crawfish Boil; Smoked Crab Legs; Grilled Rainbow Trout; and Red Beans & Rice.
Barbecue: Smoke Out
We’re cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
Barbecue: Smoke Out
We’re cooking Beef Ribs, Fried Ribs, Smoked Ribs, Grilled Ribs and even Dirty Cabbage.
Barbecue: Smoke Out
Kevin & Noah’s Ode to L.A.: Backyard Burgers; Smoked Pollo Asado; Grilled Street Corn and Danger Dogs.
Barbecue: Smoke Out
Kev & Noah are making BBQ Pulled Pork Sandwiches with Coleslaw; Creole Cabbage; and Grilled Steak Sandwiches.
Barbecue: Smoke Out
Kev & Noah make Smoked Turkey Legs; Chorizo & Eggs; Sriracha & Garlic-Butter Shrimp; and Buffalo Rib Tips.
Barbecue: Smoke Out
Brisket Day with Kev & Noah! Texas Smoked Brisket; Brisket Baked Beans; and a Vietnamese Brisket Noodle Bowl.
Barbecue: Smoke Out
We’re cooking Smoked Ribeyes; Steak & Eggs; Carne Asada Tacos; and a Grilled Pork Chop with a Peach Glaze.
Barbecue: Life of Fire
Pat Martin travels to a cattle farm in California, to hear firsthand the secrets of real Santa Maria barbecue.
All Up In My Grill
This is not your average grilled chicken on a stick – this is yakitori, with a little Chef Dale flair!
All Up In My Grill
Chef Dale Talde makes spiced apple pancakes, grilled cheese & tomato soup, chicken parm, and a s’mores treat.
All Up In My Grill
Chef Dale Talde gets festive with ham & pineapple sliders, grilled sweet potatoes, and a coconut cocktail.
All Up In My Grill
Chef Dale Talde makes a fierce feast with chili crab, adobo potatoes, grilled pork belly, & stuffed branzino.
All Up In My Grill
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
All Up In My Grill
Dale fires up the tandoor - juicy chicken, crispy cauliflower, silky mango lassi dessert. Tandoori magic!
All Up In My Grill
Chef Dale Talde serves up shrimp cocktail, breaded clams, king crab with butter, and a mango frozen daiquiri.
All Up In My Grill
Dale’s taco night is next-level: crispy corn ribs, grilled pepian chicken, sweet empanadas. Let's go!
All Up In My Grill
Dale brings the best of the island cookouts with salty and sweet nostalgic flavors.
All Up In My Grill
Dale brings the flavors of his travels to the grill turning up the heat on adventure.
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a pheasant to make yakitori-style skewers and a flatbread, cucumber salad and a mango chutney.
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.
Andrew Zimmern's Wild Game Kitchen
Andrew grills jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into noodle soup with fresh egg noodles, herbs, bean sprouts and lime.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases venison two ways: a delicate grilled paillard and slow-braised Polish hunter's stew.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern celebrates summer's bounty with an elegant crudo and a roasted bass with smoky succotash.
Andrew Zimmern's Wild Game Kitchen
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire.
Andrew Zimmern's Wild Game Kitchen
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
Andrew Zimmern's Wild Game Kitchen
Andrew creates a seared pigeon toast topped with caponata and a crispy katsu with a shaved cabbage salad.
Andrew Zimmern's Wild Game Kitchen
Andrew creates a simple grilled mushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a showstopping seafood risotto.
Andrew Zimmern's Wild Game Kitchen
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and hazelnuts.
Andrew Zimmern's Wild Game Kitchen
Andrew cooks “little fish, big fish” with whole salt-grilled small fish and bold puttanesca-style larger fish.
Andrew Zimmern's Wild Game Kitchen
Andrew grills yellowtail collars with a Filipino-style adobo glaze and filets with miso sauce and shiso butter
Andrew Zimmern's Wild Game Kitchen
Andrew fries squab with a buffalo-style sauce, then grills the breasts for red chile taquitos with salsa verde
Andrew Zimmern's Wild Game Kitchen
French onion-style grilled goose breast sandwich and a beer can roasted bird with apple-fennel salad.
Andrew Zimmern's Wild Game Kitchen
Andrew braises pork in a Chinese-style three-cup sauce, then roasts a whole pig for Philly sandwiches.
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a bison leg, grinds the meat for brats with spicy mustard, and grills kebabs for flatbread.
Andrew Zimmern's Wild Game Kitchen
Andrew cooks “little fish, big fish” with whole salt-grilled small fish and bold puttanesca-style larger fish.
Andrew Zimmern's Wild Game Kitchen
Andrew grills yellowtail collars with a Filipino-style adobo glaze and filets with miso sauce and shiso butter
Andrew Zimmern's Wild Game Kitchen
Andrew fries squab with a buffalo-style sauce, then grills the breasts for red chile taquitos with salsa verde
Andrew Zimmern's Wild Game Kitchen
French onion-style grilled goose breast sandwich and a beer can roasted bird with apple-fennel salad.
Andrew Zimmern's Wild Game Kitchen
Andrew braises pork in a Chinese-style three-cup sauce, then roasts a whole pig for Philly sandwiches.
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a bison leg, grinds the meat for brats with spicy mustard, and grills kebabs for flatbread.
Andrew Zimmern's Wild Game Kitchen
Andrew cooks “little fish, big fish” with whole salt-grilled small fish and bold puttanesca-style larger fish.
Andrew Zimmern's Wild Game Kitchen
Andrew grills yellowtail collars with a Filipino-style adobo glaze and filets with miso sauce and shiso butter
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a pheasant to make yakitori-style skewers and a flatbread, cucumber salad and a mango chutney.
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.
Andrew Zimmern's Wild Game Kitchen
Andrew grills jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into noodle soup with fresh egg noodles, herbs, bean sprouts and lime.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases venison two ways: a delicate grilled paillard and slow-braised Polish hunter's stew.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern celebrates summer's bounty with an elegant crudo and a roasted bass with smoky succotash.
Andrew Zimmern's Wild Game Kitchen
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire.
Andrew Zimmern's Wild Game Kitchen
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a pheasant to make yakitori-style skewers and a flatbread, cucumber salad and a mango chutney.
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.
Andrew Zimmern's Wild Game Kitchen
Andrew grills jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into noodle soup with fresh egg noodles, herbs, bean sprouts and lime.
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases venison two ways: a delicate grilled paillard and slow-braised Polish hunter's stew.
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern celebrates summer's bounty with an elegant crudo and a roasted bass with smoky succotash.
Andrew Zimmern's Wild Game Kitchen
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire.
Andrew Zimmern's Wild Game Kitchen
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
Jamie Oliver: Seasons
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps.
Jamie Oliver: Seasons
Jamie cooks a chicken sheet pan dinner. Buddy helps pick strawberries for quick jam rice pudding.
Jamie Oliver: Seasons
Jamie ends summer with grilled pepper panzanella and sour cherry frangipane tart with crème fraîche.
Jamie Oliver: Fast & Simple
Jamie turns poached chicken into a creamy chicken & chive pot pie and a decadent chocolate tiramisù.
Jamie Oliver: Fast & Simple
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake.
Jamie Oliver: Fast & Simple
Jamie cooks a speedy midweek chicken sheet pan dinner and upgrades stuffed salmon filets.
Jamie Oliver: Fast & Simple
Jamie cooks midweek meals of sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake.
Jamie Oliver's Ultimate BBQ
Jamie cooks Grilled Fish Tacos and Tear 'n' Share Veggie Pancake ready to feed a crowd.
Jamie Oliver's Ultimate BBQ
Jamie shares his perfect Steak & Chargrilled Salad and Italia-inspired Sizzling Lamb Lollipops.