Never underestimate the power of squash: they're affordable, abundant and they come in all shapes, sizes, colors, and textures. Frankie spotlights squash from summer through winter highlighting their amazing superhero traits.
Apples aren't just good for keeping the doctor away. Frankie demonstrates how to make the most of this beloved, everyday fruit, from sweet treats to savory meals. There's a whole world of apples to dive into, especially while they're in season.
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.
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
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.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire.
Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.
With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire.
Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.