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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.
Hardcore Carnivore
S1, EP10 "Texas Tomahawk from Wyatt Ranches"Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Hardcore Carnivore
S2, EP1 "Whole Hog BBQ with Pitmaster Pat Martin"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.
Andrew Zimmern's Wild Game Kitchen
S3, EP10 "Hawaiian Plate Lunch"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
S3, EP8 "Nashville Hot Pheasant and Mint Basil Lemonade"Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Andrew Zimmern's Wild Game Kitchen
S3, EP7 "Goat Curry with Rice Pilaf and Carmelized Onions"Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
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.
Andrew Zimmern's Wild Game Kitchen
S3, EP4 "Bison Tomahawk Chop with Italian-style Eggplant and Panzanella"Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Andrew Zimmern's Wild Game Kitchen
S6, EP4 "How to Cook a Whole Pig at Home"Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Andrew Zimmern's Wild Game Kitchen
S3, EP2 "Carne Adovada"Chef Andrew Zimmern prepares Carne Adovada.
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.
Andrew Zimmern's Wild Game Kitchen
S2, EP2 "Boar Ragu and Blackened Steelhead"Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
Andrew Zimmern's Wild Game Kitchen
S4, EP10 "Holy Mackerel!"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.
Andrew Zimmern's Wild Game Kitchen
S3, EP1 "Grilled Turkey Legs, Creamed Greens and Lemon Orzo"Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
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.
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.