Jamie Oliver Cooks the Mediterranean
Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki.
2026-07-01 21:16:00 +0000 UTC→2026-07-01 22:08:00 +0000 UTC(52m)
Schedule for Tastemade
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Andrew Zimmern's Wild Game Kitchen
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
2026-07-05 18:40:00 +0000 UTC→2026-07-05 19:05:00 +0000 UTC(25m)
Andrew Zimmern's Wild Game Kitchen
French onion-style grilled goose breast sandwich and a beer can roasted bird with salad.
2026-07-05 18:14:00 +0000 UTC→2026-07-05 18:40:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew cooks with whole salt-grilled small fish and bold puttanesca-style larger fish.
2026-07-05 17:48:00 +0000 UTC→2026-07-05 18:14:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern braises rabbit meat in a red chile sauce for tacos and then a meal of pheasant.
2026-07-05 17:22:00 +0000 UTC→2026-07-05 17:48:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew butchers a bison leg, grinds the meat for brats with spicy mustard, and grills kebabs.
2026-07-05 16:56:00 +0000 UTC→2026-07-05 17:22:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
2026-07-05 16:30:00 +0000 UTC→2026-07-05 16:56:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks up some grilled walleye and elk chops, over an open flame.
2026-07-05 16:04:00 +0000 UTC→2026-07-05 16:30:00 +0000 UTC(26m)
Hardcore Carnivore
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her goat meat business.
2026-07-05 15:38:00 +0000 UTC→2026-07-05 16:04:00 +0000 UTC(26m)
Hardcore Carnivore
At Devil's Hole Ranch, Jess learns to drive cattle and uses garlic to create a delicious steak.
2026-07-05 15:12:00 +0000 UTC→2026-07-05 15:38:00 +0000 UTC(26m)
Hardcore Carnivore
Jess heads to Oklahoma to make a wild hog sausage roll with jalapeño and cheddar.
2026-07-05 14:46:00 +0000 UTC→2026-07-05 15:12:00 +0000 UTC(26m)
Hardcore Carnivore
Jess and her husband Chris head to Redstone Ranch to make a Nashville-style dove slider.
2026-07-05 14:20:00 +0000 UTC→2026-07-05 14:46:00 +0000 UTC(26m)
Hardcore Carnivore
Jess and her pitmaster friends prepare a traditional barbacoa feast.
2026-07-05 13:54:00 +0000 UTC→2026-07-05 14:20:00 +0000 UTC(26m)
Hardcore Carnivore
Jess joins her friend Javi in his backyard, where he welds contraptions to cook cabrito asado.
2026-07-05 13:28:00 +0000 UTC→2026-07-05 13:54:00 +0000 UTC(26m)
Hardcore Carnivore
Jess meets with guides from Juniper Mountain Ranch in Idaho to cull an elk for her sandwiches.
2026-07-05 13:02:00 +0000 UTC→2026-07-05 13:28:00 +0000 UTC(26m)
Hardcore Carnivore
Jess embarks on a trip across Wisconsin stopping for a cannibal sandwich and a Usinger's sausage.
2026-07-05 12:36:00 +0000 UTC→2026-07-05 13:02:00 +0000 UTC(26m)
Hardcore Carnivore
Jess visits Benton's, a business that's been perfecting curing and aging country hams for 50 years.
2026-07-05 12:10:00 +0000 UTC→2026-07-05 12:36:00 +0000 UTC(26m)
Hardcore Carnivore
Jess heads to Wyatt Ranches in Texas to see the cattle operation they've been running since 1965.
2026-07-05 11:44:00 +0000 UTC→2026-07-05 12:10:00 +0000 UTC(26m)
All Up In My Grill with Chef Dale Talde
Chef Dale grills up his 4th of July favorites, galbi smash double cheeseburgers and sui bbq ribs.
2026-07-05 11:18:00 +0000 UTC→2026-07-05 11:44:00 +0000 UTC(26m)
All Up In My Grill with Chef Dale Talde
Chef Dale Talde makes a chili crab, adobo potatoes, grilled pork belly and stuffed branzino.
2026-07-05 10:52:00 +0000 UTC→2026-07-05 11:18:00 +0000 UTC(26m)
All Up In My Grill with Chef Dale Talde
Chef Dale Talde makes smoky chicken wings, whole roasted chicken, and chicken patties with noodles.
2026-07-05 10:26:00 +0000 UTC→2026-07-05 10:52:00 +0000 UTC(26m)
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