Andrew Zimmern's Wild Game Kitchen
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
2026-07-16 21:16:00 +0000 UTC→2026-07-16 21:42:00 +0000 UTC(26m)
Schedule for Tastemade
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Barbecue: Smoke Out
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways Pit-Smoked Pollo Asado Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
2026-07-17 13:02:00 +0000 UTC→2026-07-17 13:28:00 +0000 UTC(26m)
Barbecue: Smoke Out
Kevin and Noah smoke up some State Fair Turkey Legs fry some skillet Chorizo & Eggs smoke-and-fry some Buffalo Rib Tips and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
2026-07-17 12:36:00 +0000 UTC→2026-07-17 13:02:00 +0000 UTC(26m)
Barbecue: Smoke Out
Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog BBQ, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.
2026-07-17 11:44:00 +0000 UTC→2026-07-17 12:36:00 +0000 UTC(52m)
Jamie Oliver Cooks Italy
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
2026-07-17 10:52:00 +0000 UTC→2026-07-17 11:44:00 +0000 UTC(52m)
Jamie Oliver Cooks Italy
Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.
2026-07-17 10:00:00 +0000 UTC→2026-07-17 10:52:00 +0000 UTC(52m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
2026-07-17 09:35:00 +0000 UTC→2026-07-17 10:00:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
2026-07-17 09:10:00 +0000 UTC→2026-07-17 09:35:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
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.
2026-07-17 08:45:00 +0000 UTC→2026-07-17 09:10:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
2026-07-17 08:20:00 +0000 UTC→2026-07-17 08:45:00 +0000 UTC(25m)
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.
2026-07-17 07:55:00 +0000 UTC→2026-07-17 08:20:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
2026-07-17 07:30:00 +0000 UTC→2026-07-17 07:55:00 +0000 UTC(25m)
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.
2026-07-17 07:05:00 +0000 UTC→2026-07-17 07:30:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
2026-07-17 01:10:00 +0000 UTC→2026-07-17 01:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
2026-07-17 00:44:00 +0000 UTC→2026-07-17 01:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
2026-07-17 00:18:00 +0000 UTC→2026-07-17 00:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
2026-07-16 23:52:00 +0000 UTC→2026-07-17 00:18:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
2026-07-16 23:26:00 +0000 UTC→2026-07-16 23:52:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with a herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
2026-07-16 23:00:00 +0000 UTC→2026-07-16 23:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
2026-07-16 22:34:00 +0000 UTC→2026-07-16 23:00:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
2026-07-16 22:08:00 +0000 UTC→2026-07-16 22:34:00 +0000 UTC(26m)
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