Barbecue: Life of Fire
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
2026-06-06 11:18:00 +0000 UTC→2026-06-06 11:44:00 +0000 UTC(26m)
Schedule for Tastemade
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Pati's Mexican Table
Irving Quiroz wrote the book on Mexican bread. Pati visits his workshop for his secret to making the perfect campechana, then meets Chuy Elizondo, owner of one of the hottest brunch spots in town.
2026-06-06 13:02:00 +0000 UTC→2026-06-06 13:28:00 +0000 UTC(26m)
Pati's Mexican Table
Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with the teams' stars to determine who wins in the battle of tortas vs tacos.
2026-06-06 12:36:00 +0000 UTC→2026-06-06 13:02:00 +0000 UTC(26m)
Pati's Mexican Table
Two sisters made a little shack on the Rio Ramos into a must-visit restaurant known for one dish: cortadillo stew. Down the road, another restaurant uses traditional stews in their famous empalmes.
2026-06-06 12:10:00 +0000 UTC→2026-06-06 12:36:00 +0000 UTC(26m)
Pati's Mexican Table
Gualberto "Weber" Elizondo surprised his family when his grilling hobby turned him into a local celebrity and internet sensation. Meanwhile, chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada.
2026-06-06 11:44:00 +0000 UTC→2026-06-06 12:10:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
2026-06-06 11:18:00 +0000 UTC→2026-06-06 11:44:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
2026-06-06 10:52:00 +0000 UTC→2026-06-06 11:18:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
2026-06-06 10:26:00 +0000 UTC→2026-06-06 10:52:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
2026-06-06 10:00:00 +0000 UTC→2026-06-06 10:26:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
2026-06-06 09:35:00 +0000 UTC→2026-06-06 10:00:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
2026-06-06 09:10:00 +0000 UTC→2026-06-06 09:35:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
2026-06-06 08:45:00 +0000 UTC→2026-06-06 09:10:00 +0000 UTC(25m)
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.
2026-06-06 08:20:00 +0000 UTC→2026-06-06 08:45:00 +0000 UTC(25m)
Struggle Meals
There may be infinite ways to define pie, but the only math that matters is what makes these sweet and savory dishes fit the bill. In true Struggle Style, Frankie rolls out his best tips and tricks for enjoying hassle-free, cost-friendly pies.
2026-06-06 07:55:00 +0000 UTC→2026-06-06 08:20:00 +0000 UTC(25m)
Struggle Meals
At the end of a long, hectic day, when you need dinner in a pinch, Frankie unlocks his not-so-secret formula for whipping up quick and easy meals, using minimal ingredients that will satisfy your cravings and feed the family in a flash.
2026-06-06 07:30:00 +0000 UTC→2026-06-06 07:55:00 +0000 UTC(25m)
Struggle Meals
Treat yourself to a five-star pasta dinner, as Frankie cooks his signature dishes with showstopping sauces.
2026-06-06 07:05:00 +0000 UTC→2026-06-06 07:30:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
2026-06-06 00:44:00 +0000 UTC→2026-06-06 01:10:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
2026-06-06 00:18:00 +0000 UTC→2026-06-06 00:44:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
2026-06-05 23:52:00 +0000 UTC→2026-06-06 00:18:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
2026-06-05 23:26:00 +0000 UTC→2026-06-05 23:52:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.
2026-06-05 23:00:00 +0000 UTC→2026-06-05 23:26:00 +0000 UTC(26m)
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