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A 24/7 channel with award-winning food, travel, and home & design shows from around the world - from groundbreaking originals to classic series and documentaries.
Jamie Oliver Cooks Italy
S1, EP8 "Italian Alps Comfort Food"Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.
Barbecue: Life of Fire
S2, EP4 "The Secret to Texas-Style Smoked Brisket"Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Barbecue: Life of Fire
S2, EP3 "The Legend of Louis Mueller's Dino Beef Ribs"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
S1, EP10 "Santa Maria Style Sirloin Steak"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
S1, EP5 "Pit-Cooked Chicken with Alabama White Sauce"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.
Barbecue: Life of Fire
S1, EP1 "West Tennessee Whole Hog"Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Barbecue: Life of Fire
S2, EP7 "Spearfishing off Florida's Emerald Coast"Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
Barbecue: Life of Fire
S1, EP9 "Bluefin Tuna Collars with Chili Pickle Relish"Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
Barbecue: Smoke Out
S1, EP1 "Beef Shank is the New Brisket"Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.
Barbecue: Smoke Out
S1, EP2 "The Secret to World-Class Texas Brisket"Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Barbecue: Smoke Out
S1, EP3 "Why LA's Danger Dog is the Best Thing You'll Ever Eat"Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
Barbecue: Smoke Out
S1, EP4 "These Smoked Turkey Legs are better than the State Fair"Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
Barbecue: Smoke Out
S1, EP5 "The Only Pulled Pork Recipe You'll Ever Need"Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
Andrew Zimmern's Wild Game Kitchen
S5, EP5 "The King of Open-Fire Paella"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
S5, EP1 "Grilled Squid Salad and Crispy Squid on the Plancha"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
S3, EP5 "Creamy Clam Chowder and Mussels in Spicy Tomato Sauce"Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.