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Tastemade • 1:30 PM UTC • 30mStruggle MealsS7, EP8 "Homemade for the Holidays"There's no better way to spread some holiday spirit than at the dinner table with these decadent, festive recipes that can make any long, dark night feel warm and merry.
Tastemade • 2:00 PM UTC • 30mStruggle MealsS7, EP7 "Holiday Sweet Treats"'Tis the jolly season of giving, but this year, there will be no more struggles in making your list and checking it twice. Frankie's festive, budget-friendly treats are the sweetest way to tell your friends and family you love them.
Tastemade • 2:30 PM UTC • 30mStruggle MealsS9, EP6 "Whole Chicken 101"Join Frankie to learn the ins and outs of using every part of a chicken, as he demonstrates how to maximize the value and minimize waste. By cooking smarter, you'll have three delectable recipes to last you the whole week.
Tastemade • 3:00 PM UTC • 30mPati's Mexican TableS9, EP1 "Tucson: Gateway to Sonora"In Tucson, Pati learns the basics of artisan bread-making from Don Guerra of Barrio Bakery. She crosses into Sonora, Mexico, to see where the wheat is from. Back in her kitchen, Pati creates a menu of tasty recipes using wheat flour.
Tastemade • 3:30 PM UTC • 30mPati's Mexican TableS9, EP2 "Hermosillo Food Crawl"Pati spends a day in Sonora's capital, Hermosillo, visiting some of the city's best culinary destinations. From gigantic burritos at Doña Guille to Sonoran hot dogs, Pati experiences all Hermosillo's food scene has to offer.
Tastemade • 4:00 PM UTC • 30mPati's Mexican TableS9, EP3 "The Blessing and The Benefit"On the coast in Bahía Kino, local fishermen catch giant sea scallops. Then, in the mountain town of Matape, Nere, one of Sonora's few female butchers shares her wisdom with Pati.
Tastemade • 4:30 PM UTC • 30mPati's Mexican TableS9, EP4 "Carne Asada with La Familia"Pati learns that carne asada goes way beyond grilled meat in Sonora. It's an important weekly ritual that brings the whole family together.
Tastemade • 5:00 PM UTC • 30mPati's Mexican TableS9, EP5 "Flour Power"Pati tours one of Hermosillo's oldest flour mills and gets a lesson on making coyotas, a traditional dessert, at a local bakery. In her kitchen, Pati shares her take on a classic Sonoran recipe - a carne con chile burrito.
Tastemade • Aired May 11, 2024 • 30mAll Up In My GrillS3, EP5 "Summer Seafood Smorgasbord"Chef Dale Talde gets his beach vibes going with a grilled shrimp & lobster cocktail, clams with lemon breadcrumbs, a killer grilled king crab with burnt citrus butter, and a chilled mango frozen daiquiri. Don't you dare miss this beach party!
Tastemade • Aired May 11, 2024 • 30mAll Up In My GrillS2, EP3 "Summer Surf 'n' Turf"Chef Dale Talde kicks lobster & steak to the curb as he puts a Spanish-style spin on your typical surf 'n' turf by creating Pork & Clams, Lobster and Mushroom Fideos, and Tomato & Tuna Bread then washing it all down with a tasty Michelada.
Tastemade • Aired May 11, 2024 • 30mAll Up In My GrillS3, EP14 "Family-Friendly BBQ"Chef Dale Talde creates a tasty menu that kids & parents alike will love! Apple pancakes with coconut brown butter syrup, grilled cheese & tomato soup, cheesy chicken parm, and a sticky s'mores dessert rounds out the full day of deliciousness.
Tastemade • Aired May 11, 2024 • 30mAndrew Zimmern's Wild Game KitchenS1, EP1 "Venison and Duck Gumbo"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.
Tastemade • Aired May 11, 2024 • 30mAndrew Zimmern's Wild Game KitchenS2, EP5 "Chicken Fried Deer and Creole Halibut"Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Tastemade • Aired May 11, 2024 • 30mAndrew Zimmern's Wild Game KitchenS1, EP2 "Bison and Prosciutto-Wrapped Trout"Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.
Tastemade • Aired May 11, 2024 • 30mAndrew Zimmern's Wild Game KitchenS1, EP4 "Rabbit Tacos and Pheasant"Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.
Tastemade • Aired May 11, 2024 • 30mAndrew Zimmern's Wild Game KitchenS3, EP3 "A Whole Roasted Hog"For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
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