Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
2026-01-08 08:30:00 +0000 UTC→2026-01-08 08:55:00 +0000 UTC(25m)
Live & Upcoming Programmes
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
2026-01-08 08:05:00 +0000 UTC→2026-01-08 08:30:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.
2026-01-08 07:40:00 +0000 UTC→2026-01-08 08:05:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
2026-01-08 07:15:00 +0000 UTC→2026-01-08 07:40:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.
2026-01-08 06:50:00 +0000 UTC→2026-01-08 07:15:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
2026-01-08 06:25:00 +0000 UTC→2026-01-08 06:50:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
2026-01-08 06:00:00 +0000 UTC→2026-01-08 06:25:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.
2026-01-08 05:35:00 +0000 UTC→2026-01-08 06:00:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.
2026-01-08 05:10:00 +0000 UTC→2026-01-08 05:35:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin and his pal Bill Darsinos, enjoy the Greek tradition of whole lamb on a spit roast.
2026-01-08 04:45:00 +0000 UTC→2026-01-08 05:10:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.
2026-01-08 04:20:00 +0000 UTC→2026-01-08 04:45:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.
2026-01-08 03:54:00 +0000 UTC→2026-01-08 04:20:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook Bluefin Tuna collars.
2026-01-08 03:28:00 +0000 UTC→2026-01-08 03:54:00 +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.
2026-01-08 03:02:00 +0000 UTC→2026-01-08 03:28:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat's and his chef friends, Bryan Furman and Dr. Howard Conyers dig deep into pork ribs.
2026-01-08 02:36:00 +0000 UTC→2026-01-08 03:02:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin and his pal Bill Darsinos, enjoy the Greek tradition of whole lamb on a spit roast.
2026-01-08 02:10:00 +0000 UTC→2026-01-08 02:36:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to learn about pit-cooked chicken with Alabama white sauce.
2026-01-08 01:44:00 +0000 UTC→2026-01-08 02:10:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.
2026-01-08 01:18:00 +0000 UTC→2026-01-08 01:44:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook Bluefin Tuna collars.
2026-01-08 00:52:00 +0000 UTC→2026-01-08 01:18:00 +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.
2026-01-08 00:26:00 +0000 UTC→2026-01-08 00:52:00 +0000 UTC(26m)