Live & Upcoming Programmes

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)