Barbecue: Life of Fire
Pat Martin teams up with pitmasters to showcase the tradition of West Tennessee whole-hog cooking.
2026-02-02 06:50:00 +0000 UTC→2026-02-02 07:15:00 +0000 UTC(25m)
Schedule for Tastemade
PreviousNext
Showing1to20of2789results
Pati's Mexican Table
Pati makes pescado zarandeado, a rich stew called gallina pinta, and dirty rice with clams.
2026-02-04 21:50:00 +0000 UTC→2026-02-04 22:16:00 +0000 UTC(26m)
Pati's Mexican Table
Pati travels to Sonora's coast on the Sea of Cortez.
2026-02-04 21:24:00 +0000 UTC→2026-02-04 21:50:00 +0000 UTC(26m)
Pati's Mexican Table
Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels.
2026-02-04 20:58:00 +0000 UTC→2026-02-04 21:24:00 +0000 UTC(26m)
Pati's Mexican Table
Pati tours one of Hermosillo's oldest flour mills and gets a lesson on making coyotas, a dessert.
2026-02-04 20:32:00 +0000 UTC→2026-02-04 20:58:00 +0000 UTC(26m)
Pati's Mexican Table
Pati learns that carne asada goes beyond grilled meat in Sonora. It's an important family ritual.
2026-02-04 20:06:00 +0000 UTC→2026-02-04 20:32:00 +0000 UTC(26m)
Pati's Mexican Table
On the coast in Bahía Kino, local fishermen catch giant sea scallops.
2026-02-04 19:40:00 +0000 UTC→2026-02-04 20:06:00 +0000 UTC(26m)
Pati's Mexican Table
Pati spends a day in Sonora's capital, Hermosillo, visiting the city's best culinary destinations.
2026-02-04 19:14:00 +0000 UTC→2026-02-04 19:40:00 +0000 UTC(26m)
Pati's Mexican Table
In Tucson, Pati learns the basics of artisan bread-making from Don Guerra of Barrio Bakery.
2026-02-04 18:48:00 +0000 UTC→2026-02-04 19:14:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg.
2026-02-04 18:22:00 +0000 UTC→2026-02-04 18:48:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
2026-02-04 17:56:00 +0000 UTC→2026-02-04 18:22:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes a barbecue sauce for wild boar ribs and a wild mushroom shrimp and grits.
2026-02-04 17:30:00 +0000 UTC→2026-02-04 17:56:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.
2026-02-04 17:04:00 +0000 UTC→2026-02-04 17:30:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Zimmern cooks his version of Peking-style goose and then cooks a meal of striped bass.
2026-02-04 16:38:00 +0000 UTC→2026-02-04 17:04:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares chicken fried axis deer the he poaches halibut in tomato roux.
2026-02-04 16:12:00 +0000 UTC→2026-02-04 16:38:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Zimmern prepares wild turkey breast and cooks a meal of seared salmon with potatoes and onions.
2026-02-04 15:46:00 +0000 UTC→2026-02-04 16:12:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew prepares grilled clams casino, then grills pizza with clams, garlic, chiles, and cheese.
2026-02-04 15:20:00 +0000 UTC→2026-02-04 15:46:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken with pheasant.
2026-02-04 14:54:00 +0000 UTC→2026-02-04 15:20:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
2026-02-04 14:28:00 +0000 UTC→2026-02-04 14:54:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
2026-02-04 14:02:00 +0000 UTC→2026-02-04 14:28:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
2026-02-04 13:36:00 +0000 UTC→2026-02-04 14:02:00 +0000 UTC(26m)
PreviousNext
Showing1to20of2789results