Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
2026-01-24 03:54:00 +0000 UTC→2026-01-24 04:20:00 +0000 UTC(26m)
Live & Upcoming Programmes
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
2026-01-24 03:28:00 +0000 UTC→2026-01-24 03:54:00 +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 an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
2026-01-24 03:02:00 +0000 UTC→2026-01-24 03:28:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.
2026-01-24 02:36:00 +0000 UTC→2026-01-24 03:02:00 +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.
2026-01-24 02:10:00 +0000 UTC→2026-01-24 02:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
2026-01-24 01:44:00 +0000 UTC→2026-01-24 02:10:00 +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.
2026-01-24 01:18:00 +0000 UTC→2026-01-24 01:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
2026-01-24 00:52:00 +0000 UTC→2026-01-24 01:18:00 +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 an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
2026-01-24 00:26:00 +0000 UTC→2026-01-24 00:52:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.
2026-01-24 00:00:00 +0000 UTC→2026-01-24 00:26:00 +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.
2026-01-23 23:34:00 +0000 UTC→2026-01-24 00:00:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
2026-01-23 23:08:00 +0000 UTC→2026-01-23 23:34:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
2026-01-23 22:42:00 +0000 UTC→2026-01-23 23:08:00 +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.
2026-01-23 22:16:00 +0000 UTC→2026-01-23 22:42:00 +0000 UTC(26m)
Pati's Mexican Table
In Tekit The Capital of the Guayabera Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.
2026-01-23 15:46:00 +0000 UTC→2026-01-23 16:12:00 +0000 UTC(26m)
Pati's Mexican Table
Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey. A group of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual.
2026-01-23 15:20:00 +0000 UTC→2026-01-23 15:46:00 +0000 UTC(26m)
Pati's Mexican Table
Pati's climber friends take her on an adventure to the Sierra Madre mountains, followed by a quick elote snack. Later, Pati connects with four top chefs for a carne asada with a mountain backdrop.
2026-01-23 14:54:00 +0000 UTC→2026-01-23 15:20:00 +0000 UTC(26m)
Pati's Mexican Table
Chef Hugo Guajardo researches the best of Nuevo León's ingredients. He and Pati visit a family-owned restaurant that has perfected the art of drying meat. Then, she tries his famed charred chicken.
2026-01-23 14:28:00 +0000 UTC→2026-01-23 14:54:00 +0000 UTC(26m)
Pati's Mexican Table
Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada at his family's orange grove. Then Pati learns how Glorias candies are made.
2026-01-23 14:02:00 +0000 UTC→2026-01-23 14:28:00 +0000 UTC(26m)
Pati's Mexican Table
Cantinas have historically been bars where men gather to drink and sing about their broken hearts. Historian David Canales takes Pati to historic locations. Then she tries the best tacos in town.
2026-01-23 13:36:00 +0000 UTC→2026-01-23 14:02:00 +0000 UTC(26m)