Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
2026-07-24 19:32:00 +0000 UTC→2026-07-24 19:58:00 +0000 UTC(26m)
Schedule for Tastemade
PreviousNext
Showing1to20of1157results
Andrew Zimmern's Wild Game Kitchen
Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
2026-07-25 01:10:00 +0000 UTC→2026-07-25 01:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
2026-07-25 00:44:00 +0000 UTC→2026-07-25 01:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-07-25 00:18:00 +0000 UTC→2026-07-25 00:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.
2026-07-24 23:52:00 +0000 UTC→2026-07-25 00:18:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
2026-07-24 23:26:00 +0000 UTC→2026-07-24 23:52:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
2026-07-24 23:00:00 +0000 UTC→2026-07-24 23:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
2026-07-24 22:34:00 +0000 UTC→2026-07-24 23:00:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
2026-07-24 22:08:00 +0000 UTC→2026-07-24 22:34:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.
2026-07-24 21:42:00 +0000 UTC→2026-07-24 22:08:00 +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.
2026-07-24 21:16:00 +0000 UTC→2026-07-24 21:42:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
2026-07-24 20:50:00 +0000 UTC→2026-07-24 21:16:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragù. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
2026-07-24 20:24:00 +0000 UTC→2026-07-24 20:50:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
2026-07-24 19:58:00 +0000 UTC→2026-07-24 20:24:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
2026-07-24 19:32:00 +0000 UTC→2026-07-24 19:58:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-07-24 19:06:00 +0000 UTC→2026-07-24 19:32:00 +0000 UTC(26m)
Jamie Oliver Cooks the Mediterranean
Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.
2026-07-24 12:36:00 +0000 UTC→2026-07-24 13:28:00 +0000 UTC(52m)
Jamie Oliver's Money-Saving Meals: Easy Chicken Curry and Feta Tomato Pasta
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
2026-07-24 11:44:00 +0000 UTC→2026-07-24 12:36:00 +0000 UTC(52m)
Barbecue: Life of Fire
Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
2026-07-24 11:18:00 +0000 UTC→2026-07-24 11:44:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
2026-07-24 10:52:00 +0000 UTC→2026-07-24 11:18:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
2026-07-24 10:26:00 +0000 UTC→2026-07-24 10:52:00 +0000 UTC(26m)
PreviousNext
Showing1to20of1157results