Hungry

Канал Hungry сейчас показывает «Cooking with Nick Stellino» (15:00–15:30 UTC+00:00). Далее на канале Hungry: Cooking with Nick Stellino в 15:30, Cooking with Nick Stellino в 16:00, Lidia's Kitchen в 16:29, Lidia's Kitchen в 17:00, Lidia's Kitchen в 17:30, Lidia's Kitchen в 18:00.

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Cooking with Nick Stellino

15:00 — 15:30

The most popular of all pasta sauces finally makes its appearance and chef Stellino is absolutely giddy as he joyfully shares with his viewers his favorite pasta dish from his youth. Simple, easy to follow techniques are at the heart of every success, and to celebrate our good fortune let's all make a fluffy zabaglione.

Sun 15:30 — 2026-10-18
Cooking with Nick Stellino
15:30 — 16:00
Nick Stellino makes scallops; chicken Milanese with braised artichoke; old-fashioned chocolate pudding.
Sun 16:00 — 2026-10-18
Cooking with Nick Stellino
16:00 — 16:29
Nick Stellino prepares some of his grandma's secret recipes including polenta, beef stew ossobuco and strawberries in balsamic vinegar.
Sun 16:29 — 2026-10-18
Lidia's Kitchen
16:29 — 17:00
Lidia creates a delicious meal of celery stalks stuffed with gorgonzola and apples; lamb ragu prepared with an array of peppers and potatoes; and a gianduia cake made of hazelnuts and chocolate-a Piedmontese tradition.
Sun 17:00 — 2026-10-18
Lidia's Kitchen
17:00 — 17:30
Lidia's granddaughter Julia joins her in the kitchen to prepare a large pot of bubbling polenta and crostini.
Sun 17:30 — 2026-10-18
Lidia's Kitchen
17:30 — 18:00
Lidia makes a simple Margherita style pizza and another version topped with prosciutto. Her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she serves peaches and blueberries soaked in prosecco.
Sun 18:00 — 2026-10-18
Lidia's Kitchen
18:00 — 18:29
Lidia makes an orecchiette with clams and zucchini. Her spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers.
Sun 18:29 — 2026-10-18
Lidia's Kitchen
18:29 — 18:59
Lidia creates three new pasta dishes that everyone will love including a linguine with Swiss chard that is made with walnuts and creamy ricotta.
Sun 18:59 — 2026-10-18
Lidia's Kitchen
18:59 — 19:29
Fresh pasta is an Italian family tradition passed through the generations. Today she starts with a silky pappardelle pasta dressed with pesto made from walnut, basil and parsley. She then takes the same pasta dough and shapes it into tortelloni stuffed with spinach and ricotta, dressed with a classic marinara sauce.
Sun 19:29 — 2026-10-18
Lidia's Kitchen
19:29 — 19:59
Today Lidia shows how to perfectly prepare delicious seared steak with rosemary sauce, shallots and mushrooms.
Sun 19:59 — 2026-10-18
Lidia's Kitchen
19:59 — 20:30
There is nothing like pasta to bring Lidia's family to the table. In this episode, Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini, a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.
Sun 20:30 — 2026-10-18
Lidia's Kitchen
20:30 — 21:00
In this episode, Lidia honors the Grandmothers of the family. She starts with a delicious and quick Skillet Gratin of Mushrooms and Chicken, one of her mother's favorites. As the chicken is cooking, she heads to the side dish, Celery Potatoes and Tomatoes. Joining her at the end of the show is Lidia's granddaughter, Julia to taste Grandma Rosa's Apple Cake.
Sun 21:00 — 2026-10-18
Lidia's Kitchen
21:00 — 21:30
In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian and Walnut Salad.
Sun 21:30 — 2026-10-18
Jacques Pépin Cooking at Home
21:30 — 22:00
Jacques celebrates birthdays, anniversaries and holidays with special meals. It's when he splurges on caviar, oysters, even truffles-the ultimate extravagance. These occasions are a time to gather together around the table with family and friends and indulge in our favorite foods and wines.
Sun 22:00 — 2026-10-18
Jacques Pépin Cooking at Home
22:00 — 22:30
When the weather heats up it's time for family dishes that work on the grill or in the pan. Jacques' great summer menu with Asparagus in Butter Sauce, a Grilled Steak with Zucchini, topped with Anchovy Butter, Curly Dogs for the kids. He shows you classic ways to cut potatoes and ends with a Patriotic Raspberry and Blueberry Galette.
Sun 22:30 — 2026-10-18
Jacques Pépin Cooking at Home
22:30 — 23:00
Jacques loves seafood and feels lucky to live by Long Island Sound with its wonderful stocks of Atlantic fish and shellfish. He prepares scallops, crab and cod--raw, fried, sauteed or grilled in dishes that are quick, simple and delicious.
Sun 23:00 — 2026-10-18
Jacques Pépin Cooking at Home
23:00 — 23:30
Gathering with family and friends around the table or for a game of boules is the life's greatest pleasure for Jacques. He makes chicken wings, cucumber soup, merguez sausage, zucchini canapes, hummus and his father's Fromage Fort. Simple food that can be made ahead means that you can enjoy a glass of wine with your company.
Sun 23:30 — 2026-10-18
Jacques Pépin Cooking at Home
23:30 — 00:00
Jacques shows that with a well-stocked pantry and a few good cooking techniques, you can make a tasty dish or a simple meal. His pantry essentials include potato flakes for a simple soup, spaghetti for a quick main dish, lentils, canned salmon, polenta and finally, in the freezer, a poundcake that can be transformed into a celebration dessert.
Mon 00:00 — 2026-10-19
Jacques Pépin Cooking at Home
00:00 — 00:30
Jacues knows that most of us want to eat a healthy diet with lots of organic produce. Now so much is available at farmers markets and in grocery stores, you don't have to spend a fortune if you chose what's in season when it tastes the best. But for those times you're in a hurry, it's okay to grab prewashed, precut or frozen vegetables to make your life easier.
Mon 00:30 — 2026-10-19
Jacques Pépin Cooking at Home
00:30 — 01:00
Jacques suggests that mastering simple skills and techniques will make your life easier and when you're comfortable in the kitchen, you'll be more creative and avoid the trap of a quick fix with a frozen meal...or worse! He teaches you how to sharpen knives, cut and prepare vegetables and eggs and finally make a delicious gratin.
Mon 01:00 — 2026-10-19
Steven Raichlen's Project Smoke
01:00 — 01:30
Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. Embark on a rib world tour from St. Louis to Chinatown. Plus, learn how to build an onion bomb that explodes with flavor.
Mon 01:30 — 2026-10-19
Steven Raichlen's Project Smoke
01:30 — 01:59
Some of the world's greatest poultry dishes owe their soulful character to wood smoke. Find out how to master the fundamentals of smoking poultry-from curing and brining to smoking in charcoal smokers and pellet grills. Plus, discover how to electrify barbecue sauce with chipotle (smoked jalapeño) chilies.
Mon 01:59 — 2026-10-19
Steven Raichlen's Project Smoke
01:59 — 02:30
Steven takes a field trip to the famed Hitching Post II in Buellton, California, where owner Frank Ostini demonstrates the ultimate Santa Maria barbecue. Back on the set, Santa Barbara fisherwoman Stephanie Munz shares her secret for grilled whelks (sea snails). The celebration continues as we meet some of the production crew and go behind the scenes of Project Smoke.
Mon 02:30 — 2026-10-19
Steven Raichlen's Project Smoke
02:30 — 03:00
Victory will be yours! Start the party with chicken legs smoke-roasted over maple wood, then glazed with a fiery fusion of maple syrup and sriracha. A quartet of grilled and smoked beans appears in a colorful side dish. Next up, a trio of internationally-inspired burgers: inside-out American-style burgers; Greek-style spiced lamb burgers; and kaffir lime-scented Thai veal burgers.
Mon 03:00 — 2026-10-19
Steven Raichlen's Project Smoke
03:00 — 03:30
This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. America's favorite ribs-baby backs-are glazed with an unexpected ingredient. Beef brisket and baked beans star in crispy grilled tostadas. An amazing BBQ Titans' brisket with espresso in the barbecue sauce. Finally, pulled pork marinated in an umami-rich Korean chili paste called gochujang.
Mon 03:30 — 2026-10-19
Steven Raichlen's Project Smoke
03:30 — 04:00
Pan-Asian pit masters (and mistresses) developed a grill culture that celebrates the "fifth taste," umami. Striped bass is stuffed and grilled before it's doused with hot sesame oil. Thai Beef Salad is a mosaic of color and textures. Corn comes basted with sesame soy butter and finished with fire-toasted coconut. Last up, pounded chicken thighs get basted with Beijing Barbecue Sauce.
Mon 04:00 — 2026-10-19
Exploring Europe's Great Food Markets
04:00 — 05:00
The CentralTirgus is the biggest covered city food market in Europe. Just aside the Art Nouveau Old Town, we find century-old rye-bread making, grilled lampreys, soviet milk sausages, and hemp butter. Here the best of Latvian traditions are pushed fast-forward into the digital era by young and curious chefs, bloggers, and pop-up restaurants.
Mon 05:00 — 2026-10-19
Exploring Europe's Great Food Markets
05:00 — 06:00
The old ladies selling their baskets full of vegetables and cheese on the Dolac market in Zagreb bring us back in time. At the market, we go from the breathtaking Mediterranean islands to the Austrian Alps, from freshly caught hake and simple Baltic snacks to internationally awarded cheese and a unique Turkey breed.
Mon 06:00 — 2026-10-19
Exploring Europe's Great Food Markets
06:00 — 07:00
At the Mercato Centrale in San Lorenzo, one can taste the best food treasures Tuscany has on offer: from the olive oil of the Fiesole hills to the onions of the medieval borough of Certaldo and up to the Natural Reserve of San Marcello with its Tuscan cured meats. Here the simple and genuine tastes are king.
Mon 07:00 — 2026-10-19
Exploring Europe's Great Food Markets
07:00 — 07:59
The Viktualienmarkt developed from an original farmers' market to a popular market for gourmets. The market also hosts a number of traditional and folkloric events. But the center of the social life of the city is the world-famous Biergarten - here the seven historical breweries of the city pour the finest beers of the world.
Mon 07:59 — 2026-10-19
Exploring Europe's Great Food Markets
07:59 — 08:59
Placed in the middle of Palermo's ancient streets, it is almost difficult to walk. All around there is a swarm of colors and perfumes. There is everything the Mediterranean island, so rich in agricultural traditions, has to offer. Street food here is a must, including dozens of roasted, salted, pickled, and fried specialties one can count on.
Mon 08:59 — 2026-10-19
Exploring Europe's Great Food Markets
08:59 — 10:00
Ireland's third-largest city has one of Northern Europe's market gems: The English Market. It supplies high-quality food to affluent English families unlike the Irish market, which no longer exists. The best Irish produce today remains on the island and can be found here.
Mon 10:00 — 2026-10-19
Exploring Europe's Great Food Markets
10:00 — 11:00
The Kapani market is situated just behind the Aristotelous square of the city of Thessaloniki, facing the Aegean Sea. Exploring this market is exploring the city and its history: a tasteful mix of Sephardic, Balkan, Turkish, and Greek delights. All can be found in the intricate streets of the market or tasted at the many cafés and tavernas operating there daily.
Mon 11:00 — 2026-10-19
Tasting History with Max Miller
11:00 — 11:30
Max explores medieval English taverns, inns, and alehouses, each serving different roles and social classes. Taverns sold wine, inns provided lodging, and alehouses were private homes selling ale. The episode covers wine quality control, bread and ale laws, and their reputations for gambling and excess. He recreates bokenade, a beef pottage with saffron, cloves, and verjuice.
Mon 11:30 — 2026-10-19
Tasting History with Max Miller
11:30 — 12:00
Max explores the Old West saloon as a social hub for food and drink. He covers its evolving design, popular beverages like whiskey, beer, champagne, and cocktails, gambling games such as poker, and the famous "free lunch" tradition. The episode highlights regional foods, oysters' popularity, and recreates an 1886 pork and beans recipe from *Cooking for Profit*.
Mon 12:00 — 2026-10-19
Tasting History with Max Miller
12:00 — 12:30
Max explores WWII home front rationing in the U.S., from 1942 sugar limits to the red and blue point system for meat, dairy, and canned goods. He covers price controls, Victory Gardens, labor shortages, internment camps, and black-market "meatleggers." He also recreates Betty Crocker's "emergency steak," a budget-friendly mix of ground beef, cereal, and milk.
Mon 12:30 — 2026-10-19
Tasting History with Max Miller
12:30 — 13:00
Max explores Titanic's luxurious first class, from modest suites to lavish parlor suites with private promenades. He covers dining in the saloon and Ritz, daily meals, amenities like the gym and Turkish bath, and the 10+ course final dinner. Using survivor accounts, he recreates the famous peaches in Chartreuse jelly dessert from April 14, 1912.
Mon 13:00 — 2026-10-19
Tasting History with Max Miller
13:00 — 13:31
Max explores Titanic's first class breakfast from April 11, 1912, featuring over a dozen dishes by Escoffier. He recreates baked apples, smoked salmon coronets, shirred eggs, and buckwheat cakes with blackcurrant conserve. The episode highlights dining venues, passenger pets, and the tragic story of honeymooners Victor and Maria Josefa Peñasco.
Mon 13:31 — 2026-10-19
Tasting History with Max Miller
13:31 — 14:00
Max explores the 4-6 month, 2,200-mile Oregon Trail journey (1846-1869), covering provisions like flour, bacon, and hardtack, cooking over buffalo chips, and staple meals like Johnny cakes. He discusses hunting, trading with Native Americans, celebrations, and hardships, including spoiled food, salt-rising bread, pies, and pioneers leaving possessions at Fort Laramie.
Mon 14:00 — 2026-10-19
Tasting History with Max Miller
14:00 — 14:29
Max recreates Ötzi the Iceman's last meal (c. 3,359-3,105BC), discovered in 1991. He covers Ötzi's clothing, tools, health (tattoos, heart disease, parasites), and likely murder by arrow. Using stomach contents-smoked ibex, charred red deer, and einkorn pancake with fiddle ferns-Max cooks over an open fire to mimic Neolithic methods.
Mon 14:29 — 2026-10-19
Tasting History with Max Miller
14:29 — 15:00
Max traces airline food from 1919's first commercial meal to aviation's Golden Age (1950s-70s). He covers flight kitchens, cold-to-hot meal evolution, themed flights, flight attendant hiring, the 1958 Great Sandwich War, and 1978 deregulation. Max recreates a 1954 United Airlines meal of pot roast, vegetables, Delmonico potatoes, and marshmallow-apple salad.
Mon 15:00 — 2026-10-19
Tasting History with Max Miller
15:00 — 15:30
Max recreates Medieval Irish corned beef and cabbage from *The Vision of Mac Con Glinne* (c. 1100) with onion-leek pottage. He explores Ireland's rigid food hierarchy-peasants ate grains and salted meat, butter signified wealth, monks preferred game, nobles had fresh meat-and cultural practices like fosterage, the 7-year child-rearing system, and a satirical poem about King Cathal's gluttony.
Mon 15:30 — 2026-10-19
Tasting History with Max Miller
15:30 — 16:00
Max explores lighthouse keeper life via an 1881 provisioning list and period recipes. He covers the isolated, demanding job-cleaning Fresnel lenses with mercury, trimming wicks, and cooking with limited supplies like flour, beans, and salt pork. Featuring keepers Henry Long, Mary Ryan, and Hannah Thomas, he recreates Fannie Farmer's 1896 Boston corn chowder with pilot bread.
Mon 16:00 — 2026-10-19
Ciao Italia
16:00 — 16:30
Mary Ann teaches her Scuola Culinaria student, Karen the traditional Italian culinary secrets of creating soft-as-a-cloud, pillowy gnocchi every time. When they're as perfect as these Amalfi-style gnocchi, all that's needed is a buttery, heavy cream sauce of asparagus tips and lemon zest to make you close your eyes, take one taste and swear you're in Amalfi.
Mon 16:30 — 2026-10-19
Ciao Italia
16:30 — 17:00
In a matter of minutes, Mary Ann combines sliced chicken breasts with onions, garlic, and turmeric and into the oven it goes to create her husband's recipe Guy's Chicken with Olives and Turmeric. Then she makes another favorite, Meatballs Milan Style. Stuffed with filled with mortadella, beef, and ham and fried to a crunchy crisp, you'll want seconds, thirds, fourths!
Mon 17:00 — 2026-10-19
Ciao Italia
17:00 — 17:30
Mary Ann and eager Scuola Culinaria student John roll up their sleeves and dive into the essential steps need to create an all-time favorite of favorites, Pizza Margherita. Step by step, sauce by sauce, cheese by cheese learn how to take your pizza all the way from yeast to "Yay!" And they're not done yet, not until they make Fried Dough with Cinnamon and Sugar from yeast to "Yum!"
Mon 17:30 — 2026-10-19
Ciao Italia
17:30 — 18:00
Mary Ann teams up with Executive Chef David Crinieri to wow her cooking students by exploring the world of perfect pestos. Chef David leads off with a delicate Watercress Pesto tossed with Fresh Spinach Linguine and topped with an Artichoke Crudo. Mary Ann's up next with her signature Broccolini and Artichoke Pesto tossed with Fusilli. Want perfect pesto every time? Try either one-or both!
Mon 18:00 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
18:00 — 18:29
Georgia heads to South Carolina to meet the many talented artisans that define Lowcountry. From a basket weaver who is keeping the sweetgrass tradition of the Gullah Geechee people alive, to an intercoastal inspired shrimp recipe served in ironware crafted right down the street. Find out why the Lowcountry is defined by its character as much as it is a spot on the map.
Mon 18:29 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
18:29 — 18:59
Georgia travels to a festival in the Ozarks where she is teaching a cooking class. We follow her as she prepares and gathers her ingredients - we meet a small town chicken farmer, gather produce at the local farmers market, and set the table at a local textile studio where Georgia learns to dye napkins.
Mon 18:59 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
18:59 — 19:29
Join Georgia on an urban foraging expedition and learn from an edible and medicinal plants expert as he and Georgia collect a variety of items during a walk through the neighborhood. From flower studded ice cubes, to honeysuckle tea, to dandelion green salad, Georgia is making the most of what is around her.
Mon 19:29 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
19:29 — 19:59
Women from around the country convene in west Texas for a transformative experience in the wild. During the episode, Georgia teaches viewers about the different cuts of venison and the ways to cook them, as well as how to save money by grinding your own meat. The guests and viewers will leave feeling empowered and with a different perspective on what it is to be a human and an omnivore.
Mon 19:59 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
19:59 — 20:29
Georgia hosts a dinner party at her home in Austin, Texas, focusing on ingredients that are as locally sourced and homemade as possible. Pulling produce from her own garden, she turns it into pickled vegetables, tomato bread salad, a lemon balm cocktail and more! Georgia even decorates the dinner table entirely with items she has found in nature.
Mon 20:29 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
20:29 — 20:59
Georgia travels back to the South of France, where she once cooked at a Michelin restaurant, and spends time in the olive harvest with a family who is carrying on the tradition of making olive oil. We learn about the herbs that are grown by a farmer late in the season to be infused in the olive oil, and how the oil is used by the baker who is baking bread using heirloom wheat.
Mon 20:59 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
20:59 — 21:29
Georgia travels to the Rosebud Native American Reservation in South Dakota and spends time with the Lakota people who are pursuing the "7-generation framework" - their vision for the next 150 years. She learns about the work they are doing to reclaim their food sovereignty, their culture and language, to bring their people back to that sacred place of equilibrium that is essential in building a strong and sovereign tribal nation - where they are physically, spiritually, and mentally whole.
Mon 21:29 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
21:29 — 21:59
Georgia visits the Catskills in New York, where a couple has created a stunning homestead and serves their community through weekly dinners that now attract people from afar. She heads out into the woods, into the root cellar, and into the kitchen with Jake and Elizabeth as they create a beautiful meal for dinner guests. The couple shares how they created this space and offer inspiring ideas for living and entertaining.
Mon 21:59 — 2026-10-19
Modern Pioneering with Georgia Pellegrini
21:59 — 22:29
Georgia brings the audience into the kitchen with her to share delicious garden to table recipes. Along the way she pays a visit to an artisan beeswax candle maker who teaches her the art of candle making. Georgia then goes to sit at the pottery wheel with a gifted ceramicist to create candle holders and elements for a table setting.
Mon 22:29 — 2026-10-19
My Greek Table with Diane Kochilas
22:29 — 23:00
Diane visits a famous local marble sculptor en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more. Back in her own kitchen, she creates a luscious Tinos-style artichoke bread pudding and red mullet in caper sauce, both Tinos traditional specialties.
Mon 23:00 — 2026-10-19
My Greek Table with Diane Kochilas
23:00 — 23:30
On Mykonos, Diane discovers the quiet life and food of its local farmers, in contrast to the reputation as a dazzling party island. She tastes onion pie, delicious cured pork, and one of the oldest cheeses in the world, kopanisti, still made on the island. In the kitchen, she makes a garlicky local pasta recipe, and a traditional Greek island fish soup.
Mon 23:30 — 2026-10-19
My Greek Table with Diane Kochilas
23:30 — 00:00
Gorgeous cafes, bustling nightlife, yachting and water sports, just 20 minutes south of the Greek capital, Athens. Diane visits a fish market where the catch is right off the boat, sails the coast, and returns to her kitchen to create three delicious, contemporary Greek recipes, inspired by the cosmopolitan bustle and fun-loving spirit of the Athenian coast.