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Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position.

Hell's Kitchen

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Chef Gordon Ramsay hits the road to help struggling restaurants all over the United States turn their luck around. Ramsay examines the problems each establishment faces, from unsanitary refrigerators to lazy or inexperienced staff, and searches for resolutions. With help from his team, Ramsay redecorates each eatery to give it a fresh new look and updates the menu as needed. Ramsay's ultimate goal is to make the restaurants he visits popular and profitable, but it's up to the restaurateurs to take his advice and turn their business nightmare into the American dream.

Chef Gordon Ramsay tries to turn around restaurants in crisis.

Kitchen Nightmares

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A lifelong outdoorsman and chef, Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish.

Chef Andrew Zimmern demystifies sourcing wild game and cooking gourmet food over an open fire.

Andrew Zimmern's Wild Game Kitchen

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Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions.

Pitmaster Pat Martin takes us on a food adventure to master the American tradition of barbecue.

Barbecue: Life of Fire

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Chef Andrew Zimmern prepares Carne Adovada.

Carne Adovada

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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.

Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg

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.

Southern Shrimp Skewers and Asian Crispy Rice

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.

Elk Tenderloin Tostadas and Grilled Rack of Ribs

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.

Grilled Clams Casino and Garlicky Clam Pizza

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

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Goat Curry with Rice Pilaf and Carmelized Onions

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

Wild Seafood Risotto

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.

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