Watch Tastemade live with Fubo for $0 Today
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.
Andrew Zimmern's Wild Game Kitchen
S2, EP3 "Quail Noodle Salad and Antelope Stew"Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Andrew Zimmern's Wild Game Kitchen
S5, EP9 "Southern Shrimp Skewers and Asian Crispy Rice"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
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, 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
S1, 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.
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
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
S1, EP5 "Walleye Filets and Elk Chops"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.
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
S2, EP10 "South Carolina's Coastal Fish Grill"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.
Barbecue: Life of Fire
S1, EP3 "Barbecued Pork Steak"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.
Barbecue: Life of Fire
S1, EP4 "Hickory Smoked Virginia Ham & Mint Juleps"Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Barbecue: Life of Fire
S2, EP6 "Catching Gulf Coast Redfish and Blue Crabs"Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Barbecue: Life of Fire
S2, EP2 "Searching for Oaxaca in Tennessee"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
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: Life of Fire
S2, EP1 "Discovering Indian Lamb Kebabs in Nashville"Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.