Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
2025-12-18 04:20:00 +0000 UTC→2025-12-18 04:45:00 +0000 UTC(25m)
Live & Upcoming Programmes
Andrew Zimmern's Wild Game Kitchen
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg.
2025-12-18 03:54:00 +0000 UTC→2025-12-18 04:20:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew grills jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly.
2025-12-18 03:28:00 +0000 UTC→2025-12-18 03:54:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
2025-12-18 03:02:00 +0000 UTC→2025-12-18 03:28:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew prepares grilled clams casino, then grills pizza with clams, garlic, chiles, and cheese.
2025-12-18 02:36:00 +0000 UTC→2025-12-18 03:02:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.
2025-12-18 02:10:00 +0000 UTC→2025-12-18 02:36:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
2025-12-18 01:44:00 +0000 UTC→2025-12-18 02:10:00 +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.
2025-12-18 01:18:00 +0000 UTC→2025-12-18 01:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew grills jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly.
2025-12-18 00:52:00 +0000 UTC→2025-12-18 01:18:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew crafts classic Mexican tostadas with grilled elk tenderloin and homemade salsa macha.
2025-12-18 00:26:00 +0000 UTC→2025-12-18 00:52:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew prepares grilled clams casino, then grills pizza with clams, garlic, chiles, and cheese.
2025-12-18 00:00:00 +0000 UTC→2025-12-18 00:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a simple ushroom salad and then hand-shapes cavatelli pasta tossed with chanterelles.
2025-12-17 23:34:00 +0000 UTC→2025-12-18 00:00:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew showcases quail two ways: a classic Southern fried and in a traditional open-fire paella.
2025-12-17 23:08:00 +0000 UTC→2025-12-17 23:34:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew elevates California halibut with grilled fillets and a classic salt-crusted whole halibut.
2025-12-17 22:42:00 +0000 UTC→2025-12-17 23:08:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases venison two ways: a grilled paillard and slow-braised Polish hunter's stew.
2025-12-17 22:16:00 +0000 UTC→2025-12-17 22:42:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew unlocks the rich flavor of guinea hen with a grilled salad with watercress and hazelnuts.
2025-12-17 21:50:00 +0000 UTC→2025-12-17 22:16:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern creates a grilled squid salad with fennel and a country-style squid on the plancha.
2025-12-17 21:24:00 +0000 UTC→2025-12-17 21:50:00 +0000 UTC(26m)
Worth the Hype
Join Frankie on a Charleston food tour-fresh seafood, Lowcountry eats & more. All paired with Pepsi.
2025-12-17 20:58:00 +0000 UTC→2025-12-17 21:24:00 +0000 UTC(26m)
Worth the Hype
Join Frankie on a New Jersey food tour, pizza, pasta, pastries, & more. All paired with cold PEPSI.
2025-12-17 20:32:00 +0000 UTC→2025-12-17 20:58:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.
2025-12-17 20:06:00 +0000 UTC→2025-12-17 20:32:00 +0000 UTC(26m)