Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
2025-12-27 07:15:00 +0000 UTC→2025-12-27 07:40:00 +0000 UTC(25m)
Schedule for Tastemade
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Struggle Meals
Eggplant: A fruit you didn't know was a fruit. Often underrated and overlooked, Frankie shows us how to shop for and cook this filling, delicious, cost-effective, and versatile ingredient. Master these cooking techniques.
2026-02-02 12:44:00 +0000 UTC→2026-02-02 13:10:00 +0000 UTC(26m)
Struggle Meals
Frankie teaches us how to use whole vegetables, from root-to-stem, which means no food goes to waste. Learn how to use those leafy green tops you thought were for decoration. Or vegetable stalks you would normally throw away.
2026-02-02 12:18:00 +0000 UTC→2026-02-02 12:44:00 +0000 UTC(26m)
Struggle Meals
Flavor, flavor, flavor. Frankie shows us the way around the spice cabinet. You know that area in your pantry that collects dust? Well get ready to dust it off. All it takes is a couple primary dried spices to make a variety of homemade spice blends.
2026-02-02 11:52:00 +0000 UTC→2026-02-02 12:18:00 +0000 UTC(26m)
Struggle Meals
Spring is in the air which means a whole new world opens up in the produce department, especially all the greens. Frankie teaches us how to cook with mother nature, spring-style. It's tasty, seasonably affordable, and pretty to look at.
2026-02-02 11:26:00 +0000 UTC→2026-02-02 11:52:00 +0000 UTC(26m)
Struggle Meals
Just because you're dorm living, road tripping, motel living, or haven't gotten that bachelor pad in shape yet, doesn't mean you can't make tasty meals from some handy kitchen (and non-kitchen) appliances. No Kitchen? No problem.
2026-02-02 11:00:00 +0000 UTC→2026-02-02 11:26:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
2026-02-02 10:35:00 +0000 UTC→2026-02-02 11:00:00 +0000 UTC(25m)
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.
2026-02-02 10:10:00 +0000 UTC→2026-02-02 10:35:00 +0000 UTC(25m)
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.
2026-02-02 09:45:00 +0000 UTC→2026-02-02 10:10:00 +0000 UTC(25m)
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.
2026-02-02 09:20:00 +0000 UTC→2026-02-02 09:45:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
2026-02-02 08:55:00 +0000 UTC→2026-02-02 09:20:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
2026-02-02 08:30:00 +0000 UTC→2026-02-02 08:55:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
2026-02-02 08:05:00 +0000 UTC→2026-02-02 08:30:00 +0000 UTC(25m)
Barbecue: Life of Fire
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
2026-02-02 07:40:00 +0000 UTC→2026-02-02 08:05:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
2026-02-02 07:15:00 +0000 UTC→2026-02-02 07:40:00 +0000 UTC(25m)
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.
2026-02-02 06:50:00 +0000 UTC→2026-02-02 07:15:00 +0000 UTC(25m)
Barbecue: Life of Fire
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
2026-02-02 03:54:00 +0000 UTC→2026-02-02 04:20:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
2026-02-02 03:28:00 +0000 UTC→2026-02-02 03:54:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
2026-02-02 03:02:00 +0000 UTC→2026-02-02 03:28:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
2026-02-02 02:36:00 +0000 UTC→2026-02-02 03:02:00 +0000 UTC(26m)
Barbecue: Life of Fire
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
2026-02-02 02:10:00 +0000 UTC→2026-02-02 02:36:00 +0000 UTC(26m)
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