Tastemade [Str] Schedule

TASTE

This simple schedule provides the showtime of upcoming and past programs playing on the network Tastemade [Str] otherwise known as TASTE. The show schedule is provided for up to 3 weeks out and you can view up to 2 weeks of show play history.

Click the program details to see local timezone information

Playing Right Now: Barbecue: Life of Fire : Red Curry Braised Pork with Mustard Greens

Program Schedule:

Andrew Zimmern's Wild Game Kitchen
Mediterranean Grilled Filets and Salt Crusted Halibut
2025-07-02 21:30:00 PST - 2025-07-02 22:00:00 PST

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.

Barbecue: Life of Fire
South Carolina Peach-Glazed Ribs with Rice Middlins
2025-07-02 22:00:00 PST - 2025-07-02 22:30:00 PST

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.

Barbecue: Life of Fire Playing Now!
Red Curry Braised Pork with Mustard Greens
2025-07-02 22:30:00 PST - 2025-07-02 23:00:00 PST

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.

Barbecue: Life of Fire
Bluefin Tuna Collars with Chili Pickle Relish
2025-07-02 23:00:00 PST - 2025-07-02 23:30:00 PST

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Barbecue: Life of Fire
Santa Maria Style Sirloin Steak
2025-07-02 23:30:00 PST - 2025-07-03 00:00:00 PST

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.

Barbecue: Life of Fire
The Legend of Louis Mueller's Dino Beef Ribs
2025-07-03 00:00:00 PST - 2025-07-03 00:30:00 PST

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.

Barbecue: Life of Fire
Searching for Oaxaca in Tennessee
2025-07-03 00:30:00 PST - 2025-07-03 01:00:00 PST

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

All Up In My Grill
Beer Brats & BBQ Ribs
2025-07-03 01:00:00 PST - 2025-07-03 01:30:00 PST

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

All Up In My Grill
Bougie Badass Burgers
2025-07-03 01:30:00 PST - 2025-07-03 02:00:00 PST

Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.

All Up In My Grill
Deluxe Dogs with Crusted Corn & Potatoes
2025-07-03 02:00:00 PST - 2025-07-03 02:30:00 PST

Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!

All Up In My Grill
Tempting Tasty Tacos
2025-07-03 02:30:00 PST - 2025-07-03 03:00:00 PST

It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.

Barbecue: Life of Fire
South Carolina Peach-Glazed Ribs with Rice Middlins
2025-07-03 03:00:00 PST - 2025-07-03 03:30:00 PST

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.

Barbecue: Life of Fire
Red Curry Braised Pork with Mustard Greens
2025-07-03 03:30:00 PST - 2025-07-03 04:00:00 PST

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.

Barbecue: Life of Fire
Bluefin Tuna Collars with Chili Pickle Relish
2025-07-03 04:00:00 PST - 2025-07-03 04:30:00 PST

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Barbecue: Life of Fire
Santa Maria Style Sirloin Steak
2025-07-03 04:30:00 PST - 2025-07-03 05:00:00 PST

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.

Barbecue: Life of Fire
The Legend of Louis Mueller's Dino Beef Ribs
2025-07-03 05:00:00 PST - 2025-07-03 05:30:00 PST

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.

Barbecue: Life of Fire
Searching for Oaxaca in Tennessee
2025-07-03 05:30:00 PST - 2025-07-03 06:00:00 PST

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

All Up In My Grill
Beer Brats & BBQ Ribs
2025-07-03 06:00:00 PST - 2025-07-03 06:30:00 PST

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

All Up In My Grill
Bougie Badass Burgers
2025-07-03 06:30:00 PST - 2025-07-03 07:00:00 PST

Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.

All Up In My Grill
Deluxe Dogs with Crusted Corn & Potatoes
2025-07-03 07:00:00 PST - 2025-07-03 07:30:00 PST

Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!

All Up In My Grill
Tempting Tasty Tacos
2025-07-03 07:30:00 PST - 2025-07-03 08:00:00 PST

It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.

All Up In My Grill
Top of the Line Steaks
2025-07-03 08:00:00 PST - 2025-07-03 08:30:00 PST

Chef Dale Talde is back to level up his steak game by grilling up a NY strip steak with roasted onions & poblanos, short ribs with chili paste and horseradish, and a grilled chateaubriand with charred broccolini. Steak your claim on these dishes!

All Up In My Grill
Scrumptious Summer Sandwiches
2025-07-03 08:30:00 PST - 2025-07-03 09:00:00 PST

Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consomme, and his an Italian beef combo with chili crisp cheese sauce, and giardiniera.

All Up In My Grill
Sunday Vietnamese Brisket with Noodles
2025-07-03 09:00:00 PST - 2025-07-03 09:30:00 PST

Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?

All Up In My Grill
The Perfection of Pork
2025-07-03 09:30:00 PST - 2025-07-03 10:00:00 PST

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

All Up In My Grill
Ribs Remix
2025-07-03 10:00:00 PST - 2025-07-03 10:30:00 PST

Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!

All Up In My Grill
Bussin' Burgers
2025-07-03 10:30:00 PST - 2025-07-03 11:00:00 PST

Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.

Andrew Zimmern's Wild Game Kitchen
Tuna 101: Grilled, Poached and Raw
2025-07-03 11:00:00 PST - 2025-07-03 11:30:00 PST

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Andrew Zimmern's Wild Game Kitchen
Quail Noodle Salad and Antelope Stew
2025-07-03 11:30:00 PST - 2025-07-03 12:00:00 PST

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Andrew Zimmern's Wild Game Kitchen
Goat Curry with Rice Pilaf and Carmelized Onions
2025-07-03 12:00:00 PST - 2025-07-03 12:30:00 PST

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.

Andrew Zimmern's Wild Game Kitchen
The Essence of Grill Culture
2025-07-03 12:30:00 PST - 2025-07-03 13:00:00 PST

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

Andrew Zimmern's Wild Game Kitchen
Striped Bass Crudo and Smoky Summer Succotash
2025-07-03 13:00:00 PST - 2025-07-03 13:30:00 PST

Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.

Andrew Zimmern's Wild Game Kitchen
Crispy Duck Noodle Soup
2025-07-03 13:30:00 PST - 2025-07-03 14:00:00 PST

Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.

Andrew Zimmern's Wild Game Kitchen
Holy Mackerel!
2025-07-03 14:00:00 PST - 2025-07-03 14:30:00 PST

Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.

Barbecue: Life of Fire
The Legend of Louis Mueller's Dino Beef Ribs
2025-07-03 14:30:00 PST - 2025-07-03 15:00:00 PST

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.

Barbecue: Life of Fire
Searching for Oaxaca in Tennessee
2025-07-03 15:00:00 PST - 2025-07-03 15:30:00 PST

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
2025-07-03 15:30:00 PST - 2025-07-03 16:00:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Minnesota's Foraged Mushroom Feast
2025-07-03 16:00:00 PST - 2025-07-03 16:30:00 PST

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Hardcore Carnivore
Whole Hog BBQ with Pitmaster Pat Martin
2025-07-03 16:30:00 PST - 2025-07-03 17:00:00 PST

Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.

Hardcore Carnivore
Texas A&M Meat Science Experiment
2025-07-03 17:00:00 PST - 2025-07-03 17:30:00 PST

In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.

Barbecue: Life of Fire
The Legend of Louis Mueller's Dino Beef Ribs
2025-07-03 17:30:00 PST - 2025-07-03 18:00:00 PST

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.

Barbecue: Life of Fire
Searching for Oaxaca in Tennessee
2025-07-03 18:00:00 PST - 2025-07-03 18:30:00 PST

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
2025-07-03 18:30:00 PST - 2025-07-03 19:00:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Minnesota's Foraged Mushroom Feast
2025-07-03 19:00:00 PST - 2025-07-03 19:30:00 PST

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Hardcore Carnivore
Whole Hog BBQ with Pitmaster Pat Martin
2025-07-03 19:30:00 PST - 2025-07-03 20:00:00 PST

Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.

Hardcore Carnivore
Texas A&M Meat Science Experiment
2025-07-03 20:00:00 PST - 2025-07-03 20:30:00 PST

In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.

Barbecue: Life of Fire
The Legend of Louis Mueller's Dino Beef Ribs
2025-07-03 20:30:00 PST - 2025-07-03 21:00:00 PST

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.

Barbecue: Life of Fire
Searching for Oaxaca in Tennessee
2025-07-03 21:00:00 PST - 2025-07-03 21:30:00 PST

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
2025-07-03 21:30:00 PST - 2025-07-03 22:00:00 PST

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.

All Up In My Grill
Top of the Line Steaks
2025-07-03 22:00:00 PST - 2025-07-03 22:30:00 PST

Chef Dale Talde is back to level up his steak game by grilling up a NY strip steak with roasted onions & poblanos, short ribs with chili paste and horseradish, and a grilled chateaubriand with charred broccolini. Steak your claim on these dishes!

All Up In My Grill
Scrumptious Summer Sandwiches
2025-07-03 22:30:00 PST - 2025-07-03 23:00:00 PST

Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consomme, and his an Italian beef combo with chili crisp cheese sauce, and giardiniera.

All Up In My Grill
Sunday Vietnamese Brisket with Noodles
2025-07-03 23:00:00 PST - 2025-07-03 23:30:00 PST

Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?

All Up In My Grill
The Perfection of Pork
2025-07-03 23:30:00 PST - 2025-07-04 00:00:00 PST

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

All Up In My Grill
Ribs Remix
2025-07-04 00:00:00 PST - 2025-07-04 00:30:00 PST

Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!

All Up In My Grill
Bussin' Burgers
2025-07-04 00:30:00 PST - 2025-07-04 01:00:00 PST

Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.

Andrew Zimmern's Wild Game Kitchen
Tuna 101: Grilled, Poached and Raw
2025-07-04 01:00:00 PST - 2025-07-04 01:30:00 PST

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Andrew Zimmern's Wild Game Kitchen
Quail Noodle Salad and Antelope Stew
2025-07-04 01:30:00 PST - 2025-07-04 02:00:00 PST

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Andrew Zimmern's Wild Game Kitchen
Goat Curry with Rice Pilaf and Carmelized Onions
2025-07-04 02:00:00 PST - 2025-07-04 02:30:00 PST

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.

Andrew Zimmern's Wild Game Kitchen
The Essence of Grill Culture
2025-07-04 02:30:00 PST - 2025-07-04 03:00:00 PST

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

All Up In My Grill
Top of the Line Steaks
2025-07-04 03:00:00 PST - 2025-07-04 03:30:00 PST

Chef Dale Talde is back to level up his steak game by grilling up a NY strip steak with roasted onions & poblanos, short ribs with chili paste and horseradish, and a grilled chateaubriand with charred broccolini. Steak your claim on these dishes!

All Up In My Grill
Scrumptious Summer Sandwiches
2025-07-04 03:30:00 PST - 2025-07-04 04:00:00 PST

Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consomme, and his an Italian beef combo with chili crisp cheese sauce, and giardiniera.

All Up In My Grill
Sunday Vietnamese Brisket with Noodles
2025-07-04 04:00:00 PST - 2025-07-04 04:30:00 PST

Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?

All Up In My Grill
The Perfection of Pork
2025-07-04 04:30:00 PST - 2025-07-04 05:00:00 PST

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

All Up In My Grill
Ribs Remix
2025-07-04 05:00:00 PST - 2025-07-04 05:30:00 PST

Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!

All Up In My Grill
Bussin' Burgers
2025-07-04 05:30:00 PST - 2025-07-04 06:00:00 PST

Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.

Andrew Zimmern's Wild Game Kitchen
Tuna 101: Grilled, Poached and Raw
2025-07-04 06:00:00 PST - 2025-07-04 06:30:00 PST

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Andrew Zimmern's Wild Game Kitchen
Quail Noodle Salad and Antelope Stew
2025-07-04 06:30:00 PST - 2025-07-04 07:00:00 PST

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

Andrew Zimmern's Wild Game Kitchen
Goat Curry with Rice Pilaf and Carmelized Onions
2025-07-04 07:00:00 PST - 2025-07-04 07:30:00 PST

Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.

Andrew Zimmern's Wild Game Kitchen
The Essence of Grill Culture
2025-07-04 07:30:00 PST - 2025-07-04 08:00:00 PST

Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.

Hardcore Carnivore
Whole Hog BBQ with Pitmaster Pat Martin
2025-07-04 08:00:00 PST - 2025-07-04 08:30:00 PST

Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.

Hardcore Carnivore
Texas A&M Meat Science Experiment
2025-07-04 08:30:00 PST - 2025-07-04 09:00:00 PST

In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.

Andrew Zimmern's Wild Game Kitchen
Wild Seafood Risotto
2025-07-04 09:00:00 PST - 2025-07-04 09:30:00 PST

Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.

Andrew Zimmern's Wild Game Kitchen
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
2025-07-04 09:30:00 PST - 2025-07-04 10:00:00 PST

Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

Andrew Zimmern's Wild Game Kitchen
Walleye Filets and Elk Chops
2025-07-04 10:00:00 PST - 2025-07-04 10:30:00 PST

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Andrew Zimmern's Wild Game Kitchen
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
2025-07-04 10:30:00 PST - 2025-07-04 11:00:00 PST

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Andrew Zimmern's Wild Game Kitchen
Venison and Duck Gumbo
2025-07-04 11:00:00 PST - 2025-07-04 11:30:00 PST

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Andrew Zimmern's Wild Game Kitchen
Turkey Tenders and Salmon
2025-07-04 11:30:00 PST - 2025-07-04 12:00:00 PST

Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.

Andrew Zimmern's Wild Game Kitchen
Roasted Goose and Striped Bass
2025-07-04 12:00:00 PST - 2025-07-04 12:30:00 PST

Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.

Andrew Zimmern's Wild Game Kitchen
Hawaiian Plate Lunch
2025-07-04 12:30:00 PST - 2025-07-04 13:00:00 PST

Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.

Andrew Zimmern's Wild Game Kitchen
Grilled Squid Salad and Crispy Squid on the Plancha
2025-07-04 13:00:00 PST - 2025-07-04 13:30:00 PST

Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.

Andrew Zimmern's Wild Game Kitchen
Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables
2025-07-04 13:30:00 PST - 2025-07-04 14:00:00 PST

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

Andrew Zimmern's Wild Game Kitchen
Venison Paillard and Hearty Hunter's Stew
2025-07-04 14:00:00 PST - 2025-07-04 14:30:00 PST

Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.

Andrew Zimmern's Wild Game Kitchen
Mediterranean Grilled Filets and Salt Crusted Halibut
2025-07-04 14:30:00 PST - 2025-07-04 15:00:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
2025-07-04 15:00:00 PST - 2025-07-04 15:30:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Minnesota's Foraged Mushroom Feast
2025-07-04 15:30:00 PST - 2025-07-04 16:00:00 PST

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Andrew Zimmern's Wild Game Kitchen
Grilled Clams Casino and Garlicky Clam Pizza
2025-07-04 16:00:00 PST - 2025-07-04 16:30:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Elk Tenderloin Tostadas and Grilled Rack of Ribs
2025-07-04 16:30:00 PST - 2025-07-04 17:00:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Southern Shrimp Skewers and Asian Crispy Rice
2025-07-04 17:00:00 PST - 2025-07-04 17:30:00 PST

Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.

Andrew Zimmern's Wild Game Kitchen
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
2025-07-04 17:30:00 PST - 2025-07-04 18:00:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
2025-07-04 18:00:00 PST - 2025-07-04 18:30:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Minnesota's Foraged Mushroom Feast
2025-07-04 18:30:00 PST - 2025-07-04 19:00:00 PST

Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.

Andrew Zimmern's Wild Game Kitchen
Grilled Clams Casino and Garlicky Clam Pizza
2025-07-04 19:00:00 PST - 2025-07-04 19:30:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Elk Tenderloin Tostadas and Grilled Rack of Ribs
2025-07-04 19:30:00 PST - 2025-07-04 20:00:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Southern Shrimp Skewers and Asian Crispy Rice
2025-07-04 20:00:00 PST - 2025-07-04 20:30:00 PST

Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.

Andrew Zimmern's Wild Game Kitchen
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
2025-07-04 20:30:00 PST - 2025-07-04 21:00:00 PST

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.

All Up In My Grill
The Perfection of Pork
2025-07-04 21:00:00 PST - 2025-07-04 21:30:00 PST

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

All Up In My Grill
Beer Brats & BBQ Ribs
2025-07-04 21:30:00 PST - 2025-07-04 22:00:00 PST

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

Hardcore Carnivore
Whole Hog BBQ with Pitmaster Pat Martin
2025-07-04 22:00:00 PST - 2025-07-04 22:30:00 PST

Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.

Hardcore Carnivore
Texas A&M Meat Science Experiment
2025-07-04 22:30:00 PST - 2025-07-04 23:00:00 PST

In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.

Andrew Zimmern's Wild Game Kitchen
Wild Seafood Risotto
2025-07-04 23:00:00 PST - 2025-07-04 23:30:00 PST

Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.



Past Shows (Last 2 Weeks)

Barbecue: Life of Fire
Searching for Oaxaca in Tennessee
2025-07-03 05:30:00 PST - 2025-07-03 06:00:00 PST

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Barbecue: Life of Fire
The Legend of Louis Mueller's Dino Beef Ribs
2025-07-03 05:00:00 PST - 2025-07-03 05:30:00 PST

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.

Barbecue: Life of Fire
Santa Maria Style Sirloin Steak
2025-07-03 04:30:00 PST - 2025-07-03 05:00:00 PST

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.

Barbecue: Life of Fire
Bluefin Tuna Collars with Chili Pickle Relish
2025-07-03 04:00:00 PST - 2025-07-03 04:30:00 PST

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Barbecue: Life of Fire
Red Curry Braised Pork with Mustard Greens
2025-07-03 03:30:00 PST - 2025-07-03 04:00:00 PST

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.

Barbecue: Life of Fire
South Carolina Peach-Glazed Ribs with Rice Middlins
2025-07-03 03:00:00 PST - 2025-07-03 03:30:00 PST

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.

All Up In My Grill
Tempting Tasty Tacos
2025-07-03 02:30:00 PST - 2025-07-03 03:00:00 PST

It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.

All Up In My Grill
Deluxe Dogs with Crusted Corn & Potatoes
2025-07-03 02:00:00 PST - 2025-07-03 02:30:00 PST

Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!

All Up In My Grill
Bougie Badass Burgers
2025-07-03 01:30:00 PST - 2025-07-03 02:00:00 PST

Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.

All Up In My Grill
Beer Brats & BBQ Ribs
2025-07-03 01:00:00 PST - 2025-07-03 01:30:00 PST

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

Barbecue: Life of Fire
Searching for Oaxaca in Tennessee
2025-07-03 00:30:00 PST - 2025-07-03 01:00:00 PST

Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

Barbecue: Life of Fire
The Legend of Louis Mueller's Dino Beef Ribs
2025-07-03 00:00:00 PST - 2025-07-03 00:30:00 PST

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.

Barbecue: Life of Fire
Santa Maria Style Sirloin Steak
2025-07-02 23:30:00 PST - 2025-07-03 00:00:00 PST

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.

Barbecue: Life of Fire
Bluefin Tuna Collars with Chili Pickle Relish
2025-07-02 23:00:00 PST - 2025-07-02 23:30:00 PST

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Barbecue: Life of Fire
Red Curry Braised Pork with Mustard Greens
2025-07-02 22:30:00 PST - 2025-07-02 23:00:00 PST

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.

Barbecue: Life of Fire
South Carolina Peach-Glazed Ribs with Rice Middlins
2025-07-02 22:00:00 PST - 2025-07-02 22:30:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Mediterranean Grilled Filets and Salt Crusted Halibut
2025-07-02 21:30:00 PST - 2025-07-02 22:00:00 PST

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.

All Up In My Grill
Street Eats off the Grill
2025-07-02 21:00:00 PST - 2025-07-02 21:30:00 PST

Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.

All Up In My Grill
The Perfection of Pork
2025-07-02 20:30:00 PST - 2025-07-02 21:00:00 PST

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

All Up In My Grill
Bussin' Burgers
2025-07-02 20:00:00 PST - 2025-07-02 20:30:00 PST

Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.

All Up In My Grill
Ribs Remix
2025-07-02 19:30:00 PST - 2025-07-02 20:00:00 PST

Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!

Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
2025-07-02 19:00:00 PST - 2025-07-02 19:30:00 PST

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.

Andrew Zimmern's Wild Game Kitchen
Mediterranean Grilled Filets and Salt Crusted Halibut
2025-07-02 18:30:00 PST - 2025-07-02 19:00:00 PST

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.

All Up In My Grill
Street Eats off the Grill
2025-07-02 18:00:00 PST - 2025-07-02 18:30:00 PST

Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.

All Up In My Grill
The Perfection of Pork
2025-07-02 17:30:00 PST - 2025-07-02 18:00:00 PST

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

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