Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 18-07-2025 05:30:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 18-07-2025 06:00:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 18-07-2025 06:30:00
Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
Starting: 18-07-2025 07:00:00
It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.
Starting: 18-07-2025 07:30:00
Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.
Starting: 18-07-2025 08:00:00
Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled caesar salad to finish it off.
Starting: 18-07-2025 08:30:00
Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.
Starting: 18-07-2025 09:00:00
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.
Starting: 18-07-2025 09:30:00
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Starting: 18-07-2025 10:00:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 18-07-2025 10:30:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 18-07-2025 11:00:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 18-07-2025 11:30:00
Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
Starting: 18-07-2025 12:00:00
It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.
Starting: 18-07-2025 12:30:00
Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.
Starting: 18-07-2025 13:00:00
Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled caesar salad to finish it off.
Starting: 18-07-2025 13:30:00
Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.
Starting: 18-07-2025 14:00:00
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.
Starting: 18-07-2025 14:30:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 18-07-2025 15:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 18-07-2025 15:30:00
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.
Starting: 18-07-2025 16:00:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 18-07-2025 16:30:00
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Starting: 18-07-2025 17:00:00
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.
Starting: 18-07-2025 17:30:00
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.
Starting: 18-07-2025 18:00:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 18-07-2025 18:30:00
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Starting: 18-07-2025 19:00:00
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Starting: 18-07-2025 20:00:00
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Starting: 18-07-2025 21:00:00
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Starting: 18-07-2025 22:00:00
Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.
Starting: 18-07-2025 23:00:00
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Starting: 19-07-2025 00:00:00
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Starting: 19-07-2025 01:00:00
Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.
Starting: 19-07-2025 02:00:00
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Starting: 19-07-2025 03:00:00
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Starting: 19-07-2025 04:00:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 19-07-2025 05:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 19-07-2025 05:30:00
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.
Starting: 19-07-2025 06:00:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 19-07-2025 06:30:00
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Starting: 19-07-2025 07:00:00
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.
Starting: 19-07-2025 07:30:00
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.
Starting: 19-07-2025 08:00:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 19-07-2025 08:30:00
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Starting: 19-07-2025 09:00:00
Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
Starting: 19-07-2025 10:00:00
Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.
Starting: 19-07-2025 10:30:00
Chef Dale Talde kicks the summer off right with a burger blowout featuring Brisket Burgers with Grilled Onions and Blue Cheese, Shrimp Burgers with XO Sauce and a Fried Egg, and Lamb Sliders with Feta Ranch and don't forget the Lemon Oregano Fries.
Starting: 19-07-2025 11:00:00
It's 4th of July and Chef Dale is ready to celebrate by grilling up his takes on summer bbq classics, like his galbi smash double cheeseburger with kimchi special sauce, honey butter steak fries, and char sui bbq ribs.
Starting: 19-07-2025 11:30:00
Chef Dale kicks up the heat with his angry chicken, a spicy, spatchcocked and grilled whole chicken, and his kung pao chicken wings.
Starting: 19-07-2025 12:00:00
It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.
Starting: 19-07-2025 12:30:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 19-07-2025 13:00:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 19-07-2025 13:30:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 19-07-2025 14:00:00
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Starting: 19-07-2025 14:30:00
Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
Starting: 19-07-2025 15:00:00
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.
Starting: 19-07-2025 15:30:00
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Starting: 19-07-2025 16:00:00
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Starting: 19-07-2025 16:30:00
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.
Starting: 19-07-2025 17:00:00
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Starting: 19-07-2025 17:30:00
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Starting: 19-07-2025 18:00:00
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Starting: 19-07-2025 18:30:00
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
Starting: 19-07-2025 19:00:00
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Starting: 19-07-2025 19:30:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 19-07-2025 20:00:00
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.
Starting: 19-07-2025 20:30:00
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.
Starting: 19-07-2025 21:00:00
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.
Starting: 19-07-2025 21:30:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 19-07-2025 22:00:00
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.
Starting: 19-07-2025 22:30:00
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.
Starting: 19-07-2025 23:00:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 19-07-2025 23:30:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 20-07-2025 00:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 20-07-2025 00:30:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 20-07-2025 01:00:00
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.
Starting: 20-07-2025 01:30:00
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.
Starting: 20-07-2025 02:00:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 20-07-2025 02:30:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 20-07-2025 03:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 20-07-2025 03:30:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 20-07-2025 04:00:00
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.
Starting: 20-07-2025 04:30:00
Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
Starting: 20-07-2025 05:00:00
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.
Starting: 20-07-2025 05:30:00
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Starting: 20-07-2025 06:00:00
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Starting: 20-07-2025 06:30:00
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.
Starting: 20-07-2025 07:00:00
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Starting: 20-07-2025 07:30:00
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Starting: 20-07-2025 08:00:00
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Starting: 20-07-2025 08:30:00
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
Starting: 20-07-2025 09:00:00
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Starting: 20-07-2025 09:30:00
Put leftovers to good use with tasty, waste-reducing recipes that turn excess food into exciting new dishes.
Starting: 20-07-2025 10:00:00
Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny.
Starting: 20-07-2025 10:30:00
Italian and Filipino foods are accessible; traveling half way around the world to try a different cuisine is not necessary.
Starting: 20-07-2025 11:00:00
Dried beans are affordable and healthy to prepare. Frankie will teach the basics of preparing beans from scratch while making tasty recipes. We also take a field trip to the grocery store to shop the bulk aisle. They're also good for your heart.
Starting: 20-07-2025 11:30:00
Spring is in the air which means a whole new world opens up in the produce department, especially all the greens. Frankie teaches us how to cook with mother nature, spring-style. It's tasty, seasonably affordable, and pretty to look at.
Starting: 20-07-2025 12:00:00
Eggplant: A fruit you didn't know was a fruit. Often underrated and overlooked, Frankie shows us how to shop for and cook this filling, delicious, cost-effective, and versatile ingredient. Master these cooking techniques.
Starting: 20-07-2025 12:30:00
Prepping meals at home is cheaper and way more nutritious! Frankie makes portable breakfasts for the work week and forays into the stuffed dough of different cultures.
Starting: 20-07-2025 13:00:00
Frankie demonstrates how to make filling Mexican-inspired dishes for under $2 a plate; Frankie uses a surprising ingredient in three dishes.
Starting: 20-07-2025 13:30:00
Frankie is all about BYOL - bring your own lunch. It's not only good for your wallet, it's good for your health. Skip the vending machine and the cafeteria in favor of creative, cost effective and easy-to-transport midday meals.
Starting: 20-07-2025 14:00:00
Cauliflower can be transformed into unexpected, delicious and nutritious dishes; Frankie discusses why to buy dried-goods in bulk and makes a big chuck roast that stretches over three dishes.
Starting: 20-07-2025 14:30:00
Is it a burger? Is it a sandwich? Is a burger a sandwich? Not even Frankie knows the answer, but one thing is certain: whatever you want to call them, these fun twists and familiar flavor combos are super satisfying to scarf down.
Starting: 20-07-2025 15:00:00
As one of the cheapest members of the produce aisle, bananas will save you bunches of money when you whip up these delightfully appealing recipes that go above and beyond a basic bread.
Starting: 20-07-2025 15:30:00
Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.
Starting: 20-07-2025 16:00:00
Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.
Starting: 20-07-2025 17:00:00
Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.
Starting: 20-07-2025 18:00:00
Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.
Starting: 20-07-2025 19:00:00
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.
Starting: 20-07-2025 20:00:00
Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.
Starting: 20-07-2025 21:00:00
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Starting: 20-07-2025 22:00:00
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Starting: 20-07-2025 23:00:00
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Starting: 21-07-2025 00:00:00
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Starting: 21-07-2025 01:00:00
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Starting: 21-07-2025 02:00:00
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Starting: 21-07-2025 03:00:00
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Starting: 21-07-2025 04:00:00
Is it a burger? Is it a sandwich? Is a burger a sandwich? Not even Frankie knows the answer, but one thing is certain: whatever you want to call them, these fun twists and familiar flavor combos are super satisfying to scarf down.
Starting: 21-07-2025 05:00:00
As one of the cheapest members of the produce aisle, bananas will save you bunches of money when you whip up these delightfully appealing recipes that go above and beyond a basic bread.
Starting: 21-07-2025 05:30:00
Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.
Starting: 21-07-2025 06:00:00
Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.
Starting: 21-07-2025 07:00:00
Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.
Starting: 21-07-2025 08:00:00
Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.
Starting: 21-07-2025 09:00:00
Summer is coming to a close but there's still a bounty of fresh, seasonal produce to enjoy. Celebrate with Frankie as he makes some of his favorite cookout classics that'll take you from a weekend picnic to a backyard BBQ, with or without a grill.
Starting: 21-07-2025 10:00:00
Winter citrus is here to brighten up your day. Frankie is fixing up some light, zesty, and affordable recipes to add a little seasonal sunshine to your plate.
Starting: 21-07-2025 10:30:00
Cabbage has long been an underrated green on the field, and it's about time Frankie gives it a starring role. This leafy head proves itself as the versatile ingredient we need it to be, affordable year around, delicious and filling.
Starting: 21-07-2025 11:00:00
When the temps are soaring and turning on your stove or oven is not even an option, Frankie's no cook meals will blow you away. Enjoy refreshing, nourishing dishes that will help keep you cool all summer long.
Starting: 21-07-2025 11:30:00
These five-ingredient recipes are anything but boring; with a few pantry staples, these simple weeknight meals will be on the table in no time.
Starting: 21-07-2025 12:00:00
You say hotdishes, Frankie says casserole. Either way, these one-pot hotdishes are an affordable way to feed a group of people, or the family for dinner. Plus they're great to freeze for future meals.
Starting: 21-07-2025 12:30:00
Join Frankie as he shares his budget friendly takes on Oktoberfest-inspired dishes, perfect for celebrating the fall season with friends. These festive and hearty meals will keep you cozy and full, and best of all, pair nicely with a beer.
Starting: 21-07-2025 13:00:00
Frankie throws a game day party for under $25. Game days aren't for dinner parties but they are a day for some fan-favorite finger foods, especially those you can make in advance. Frankie makes three no-fuss appetizers.
Starting: 21-07-2025 13:30:00
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.
Starting: 21-07-2025 14:00:00
Frankie is all about BYOL - bring your own lunch. It's not only good for your wallet, it's good for your health. Skip the vending machine and the cafeteria in favor of creative, cost effective and easy-to-transport midday meals.
Starting: 21-07-2025 14:30:00
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.
Starting: 21-07-2025 15:00:00
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
Starting: 21-07-2025 16:00:00
Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.
Starting: 21-07-2025 17:00:00
Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.
Starting: 21-07-2025 18:00:00
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Starting: 21-07-2025 19:00:00
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Starting: 21-07-2025 20:00:00
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Starting: 21-07-2025 21:00:00
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Starting: 21-07-2025 22:00:00
Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.
Starting: 21-07-2025 23:00:00
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Starting: 22-07-2025 00:00:00
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Starting: 22-07-2025 01:00:00
Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.
Starting: 22-07-2025 02:00:00
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Starting: 22-07-2025 03:00:00
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Starting: 22-07-2025 04:00:00
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.
Starting: 22-07-2025 05:00:00
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
Starting: 22-07-2025 06:00:00
Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.
Starting: 22-07-2025 07:00:00
Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.
Starting: 22-07-2025 08:00:00
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Starting: 22-07-2025 09:00:00
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.
Starting: 22-07-2025 10:00:00
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
Starting: 22-07-2025 11:00:00
Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.
Starting: 22-07-2025 12:00:00
Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.
Starting: 22-07-2025 13:00:00
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Starting: 22-07-2025 14:00:00
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Starting: 22-07-2025 15:00:00
Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.
Starting: 22-07-2025 16:00:00
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Starting: 22-07-2025 17:00:00
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Starting: 22-07-2025 18:00:00
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Starting: 22-07-2025 19:00:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 22-07-2025 20:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 22-07-2025 20:30:00
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.
Starting: 22-07-2025 21:00:00
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.
Starting: 22-07-2025 21:30:00
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.
Starting: 22-07-2025 22:00:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 22-07-2025 22:30:00
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Starting: 22-07-2025 23:00:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 22-07-2025 23:30:00
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Starting: 23-07-2025 00:00:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 23-07-2025 00:30:00
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.
Starting: 23-07-2025 01:00:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 23-07-2025 01:30:00
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Starting: 23-07-2025 02:00:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 23-07-2025 02:30:00
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Starting: 23-07-2025 03:00:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 23-07-2025 03:30:00
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.
Starting: 23-07-2025 04:00:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 23-07-2025 04:30:00
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Starting: 23-07-2025 05:00:00
Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.
Starting: 23-07-2025 06:00:00
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Starting: 23-07-2025 07:00:00
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Starting: 23-07-2025 08:00:00
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Starting: 23-07-2025 09:00:00
Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Starting: 23-07-2025 10:00:00
Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.
Starting: 23-07-2025 11:00:00
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Starting: 23-07-2025 12:00:00
Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Starting: 23-07-2025 13:00:00
Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.
Starting: 23-07-2025 14:00:00
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.
Starting: 23-07-2025 15:00:00
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.
Starting: 23-07-2025 15:30:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 23-07-2025 16:00:00
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Starting: 23-07-2025 16:30:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 23-07-2025 17:00:00
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.
Starting: 23-07-2025 17:30:00
Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
Starting: 23-07-2025 18:00:00
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.
Starting: 23-07-2025 18:30:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 23-07-2025 19:00:00
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Starting: 23-07-2025 19:30:00
It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.
Starting: 23-07-2025 20:00:00
Chef Dale Talde amps up your chicken dishes by making smoky chicken wings, a whole roasted turmeric ginger chicken with tamarind sauce, and chicken patties grilled in banana leaves with chili lime noodles. A frosty lime rickey finishes it all off!
Starting: 23-07-2025 20:30:00
Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.
Starting: 23-07-2025 21:00:00
Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?
Starting: 23-07-2025 21:30:00
Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
Starting: 23-07-2025 22:00:00
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Starting: 23-07-2025 22:30:00
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Starting: 23-07-2025 23:00:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 23-07-2025 23:30:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 24-07-2025 00:00:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 24-07-2025 00:30:00
Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
Starting: 24-07-2025 01:00:00
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Starting: 24-07-2025 01:30:00
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Starting: 24-07-2025 02:00:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 24-07-2025 02:30:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 24-07-2025 03:00:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 24-07-2025 03:30:00
Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
Starting: 24-07-2025 04:00:00
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Starting: 24-07-2025 04:30:00
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.
Starting: 24-07-2025 05:00:00
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.
Starting: 24-07-2025 05:30:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 24-07-2025 06:00:00
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Starting: 24-07-2025 06:30:00
Pat Martin gets a history lesson on the origin of American barbecue from \.
Starting: 24-07-2025 07:00:00
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.
Starting: 24-07-2025 07:30:00
Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
Starting: 24-07-2025 08:00:00
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.
Starting: 24-07-2025 08:30:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 24-07-2025 09:00:00
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Starting: 24-07-2025 09:30:00
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.
Starting: 24-07-2025 10:00:00
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.
Starting: 24-07-2025 10:30:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 24-07-2025 11:00:00
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Starting: 24-07-2025 11:30:00
Pat Martin gets a history lesson on the origin of American barbecue from \.
Starting: 24-07-2025 12:00:00
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.
Starting: 24-07-2025 12:30:00
Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
Starting: 24-07-2025 13:00:00
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.
Starting: 24-07-2025 13:30:00
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Starting: 24-07-2025 14:00:00
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Starting: 24-07-2025 14:30:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 24-07-2025 15:00:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 24-07-2025 15:30:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 24-07-2025 16:00:00
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Starting: 24-07-2025 16:30:00
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.
Starting: 24-07-2025 17:00:00
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Starting: 24-07-2025 17:30:00
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Starting: 24-07-2025 18:00:00
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Starting: 24-07-2025 18:30:00
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Starting: 24-07-2025 19:00:00
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Starting: 24-07-2025 19:30:00
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
Starting: 24-07-2025 20:00:00
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Starting: 24-07-2025 20:30:00
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.
Starting: 24-07-2025 21:00:00
Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
Starting: 24-07-2025 21:30:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 24-07-2025 22:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 24-07-2025 22:30:00
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Starting: 24-07-2025 23:00:00
Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Starting: 24-07-2025 23:30:00
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.
Starting: 25-07-2025 00:00:00
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Starting: 25-07-2025 00:30:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 25-07-2025 01:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 25-07-2025 01:30:00
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Starting: 25-07-2025 02:00:00
Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
Starting: 25-07-2025 02:30:00
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.
Starting: 25-07-2025 03:00:00
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Starting: 25-07-2025 03:30:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 25-07-2025 04:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 25-07-2025 04:30:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 25-07-2025 05:00:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 25-07-2025 05:30:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 25-07-2025 06:00:00
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Starting: 25-07-2025 06:30:00
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.
Starting: 25-07-2025 07:00:00
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Starting: 25-07-2025 07:30:00
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Starting: 25-07-2025 08:00:00
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Starting: 25-07-2025 08:30:00
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Starting: 25-07-2025 09:00:00
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Starting: 25-07-2025 09:30:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 25-07-2025 10:00:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 25-07-2025 10:30:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 25-07-2025 11:00:00
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Starting: 25-07-2025 11:30:00
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.
Starting: 25-07-2025 12:00:00
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Starting: 25-07-2025 12:30:00
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Starting: 25-07-2025 13:00:00
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Starting: 25-07-2025 13:30:00
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
Starting: 25-07-2025 14:00:00
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Starting: 25-07-2025 14:30:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 25-07-2025 15:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 25-07-2025 15:30:00
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Starting: 25-07-2025 16:00:00
Summertime seasonal fruit pampers your tastebuds. Chef Dale grills blistered grapes with ham wrapped Trout, Peaches with smoked Pork Chops, Watermelon with halloumi, and Chargrilled Cherries with chocolate Mousse.
Starting: 25-07-2025 16:30:00
Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?
Starting: 25-07-2025 17:00:00
Chef Dale Talde kicks the summer off right with a burger blowout featuring Brisket Burgers with Grilled Onions and Blue Cheese, Shrimp Burgers with XO Sauce and a Fried Egg, and Lamb Sliders with Feta Ranch and don't forget the Lemon Oregano Fries.
Starting: 25-07-2025 17:30:00
Chef Dale Talde tries his hand at hibachi by making supreme fried rice with shrimp, chicken, and bacon, pretzel pork dumplings, mushroom noodles, a filet of beef with the famous onion volcano, and washes it down with a melon & mint sake slushy.
Starting: 25-07-2025 18:00:00
Chef Dale Talde prepares a finger food feast with char grilled chili crab, spiced adobo potatoes, grilled pork belly, & sofrito stuffed branzino all served on a bed of rice over banana leaves. Call your friends - this is a feast that will feed many!
Starting: 25-07-2025 18:30:00
It's burger day! Chef Dale tackles three classics with a full flavor spin. Game changing Pho Burgers with bone marrow, toasted milk bread Ahi Tuna patty melts, and Chori Pan Burgers with a fried egg and shrimp chips.
Starting: 25-07-2025 19:00:00
It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.
Starting: 25-07-2025 19:30:00
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.
Starting: 25-07-2025 20:00:00
Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.
Starting: 25-07-2025 21:00:00
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Starting: 25-07-2025 22:00:00
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Starting: 25-07-2025 23:00:00
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Starting: 26-07-2025 00:00:00
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Starting: 26-07-2025 01:00:00
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Starting: 26-07-2025 02:00:00
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Starting: 26-07-2025 03:00:00
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Starting: 26-07-2025 04:00:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 26-07-2025 05:00:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 26-07-2025 05:30:00
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Starting: 26-07-2025 06:00:00
Summertime seasonal fruit pampers your tastebuds. Chef Dale grills blistered grapes with ham wrapped Trout, Peaches with smoked Pork Chops, Watermelon with halloumi, and Chargrilled Cherries with chocolate Mousse.
Starting: 26-07-2025 06:30:00
Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?
Starting: 26-07-2025 07:00:00
Chef Dale Talde kicks the summer off right with a burger blowout featuring Brisket Burgers with Grilled Onions and Blue Cheese, Shrimp Burgers with XO Sauce and a Fried Egg, and Lamb Sliders with Feta Ranch and don't forget the Lemon Oregano Fries.
Starting: 26-07-2025 07:30:00
Chef Dale Talde tries his hand at hibachi by making supreme fried rice with shrimp, chicken, and bacon, pretzel pork dumplings, mushroom noodles, a filet of beef with the famous onion volcano, and washes it down with a melon & mint sake slushy.
Starting: 26-07-2025 08:00:00
Chef Dale Talde prepares a finger food feast with char grilled chili crab, spiced adobo potatoes, grilled pork belly, & sofrito stuffed branzino all served on a bed of rice over banana leaves. Call your friends - this is a feast that will feed many!
Starting: 26-07-2025 08:30:00
It's burger day! Chef Dale tackles three classics with a full flavor spin. Game changing Pho Burgers with bone marrow, toasted milk bread Ahi Tuna patty melts, and Chori Pan Burgers with a fried egg and shrimp chips.
Starting: 26-07-2025 09:00:00
It's Pizza Time! Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas & Potatoes, and gives your childhood favorite French Bread Pizza a much needed upgrade.
Starting: 26-07-2025 09:30:00
Cancel the pizza delivery, it's time to save money and build your pies from scratch. With three different pizza styles, you're bound to find one that satisfies your craving without digging into your wallet.
Starting: 26-07-2025 10:00:00
Prepping meals at home is cheaper and way more nutritious! Frankie makes portable breakfasts for the work week and forays into the stuffed dough of different cultures.
Starting: 26-07-2025 10:30:00
From casual weeknights to special occasions, be the star of the dinnertime with these crowd-pleasing meals.
Starting: 26-07-2025 11:00:00
You say hotdishes, Frankie says casserole. Either way, these one-pot hotdishes are an affordable way to feed a group of people, or the family for dinner. Plus they're great to freeze for future meals.
Starting: 26-07-2025 11:30:00
Frankie prepares a Valentine's Day dinner for under $15 with a bistro-style theme to up the romance. Why go to a crowded restaurant for an overpriced prix-fixe menu with bad service when you can prepare a simple yet decadent romantic meal at home.
Starting: 26-07-2025 12:00:00
Versatility is important. These three items - bacon, eggs, and a whole chicken - will feed you a plethora of delicious meals... and for cheap!
Starting: 26-07-2025 12:30:00
Frankie takes us on a magical mushroom trip. They're packed with nutritional value and they're an affordable plant-based meat replacement. We'll learn about all things mushrooms and how to make some inventive, flavorful dishes.
Starting: 26-07-2025 13:00:00
Amp up your salad game with a little mixing and matching, from light and leafy greens to crisp and hearty toppings, and dressings for all occasions. Frankie shows us how versatile and fulfilling a homemade salad can truly be.
Starting: 26-07-2025 13:30:00
Eggplant: A fruit you didn't know was a fruit. Often underrated and overlooked, Frankie shows us how to shop for and cook this filling, delicious, cost-effective, and versatile ingredient. Master these cooking techniques.
Starting: 26-07-2025 14:00:00
Everyone knows Frankie can't live without pasta, but this week he shares his favorite Italian recipes that don't require any kneading. Add these simple, delicious dishes to your weeknight menu to complete your Italian dish repertoire.
Starting: 26-07-2025 14:30:00
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Starting: 26-07-2025 15:00:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 26-07-2025 15:30:00
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.
Starting: 26-07-2025 16:00:00
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.
Starting: 26-07-2025 16:30:00
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.
Starting: 26-07-2025 17:00:00
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.
Starting: 26-07-2025 17:30:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 26-07-2025 18:00:00
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.
Starting: 26-07-2025 18:30:00
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Starting: 26-07-2025 19:00:00
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Starting: 26-07-2025 19:30:00
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Starting: 26-07-2025 20:00:00
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Starting: 26-07-2025 20:30:00
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.
Starting: 26-07-2025 21:00:00
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.
Starting: 26-07-2025 21:30:00
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Starting: 26-07-2025 22:00:00
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.
Starting: 26-07-2025 22:30:00
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
Starting: 26-07-2025 23:00:00
Chef Andrew Zimmern prepares Carne Adovada.
Starting: 26-07-2025 23:30:00
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Starting: 27-07-2025 00:00:00
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Starting: 27-07-2025 00:30:00
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Starting: 27-07-2025 01:00:00
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.
Starting: 27-07-2025 01:30:00
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
Starting: 27-07-2025 02:00:00
Chef Andrew Zimmern prepares Carne Adovada.
Starting: 27-07-2025 02:30:00
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Starting: 27-07-2025 03:00:00
Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Starting: 27-07-2025 03:30:00
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Starting: 27-07-2025 04:00:00
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.
Starting: 27-07-2025 04:30:00
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Starting: 27-07-2025 05:00:00
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Starting: 27-07-2025 05:30:00
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.
Starting: 27-07-2025 06:00:00
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.
Starting: 27-07-2025 06:30:00
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.
Starting: 27-07-2025 07:00:00
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.
Starting: 27-07-2025 07:30:00
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Starting: 27-07-2025 08:00:00
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.
Starting: 27-07-2025 08:30:00
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Starting: 27-07-2025 09:00:00
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Starting: 27-07-2025 09:30:00
Anything is possible with a wok and a good ol' charcoal grill, at least if you're Chef Dale, who throws together a heavenly spread of fiery eats, from drunken meats, stir fried veggies, and stir fried noodles.
Starting: 27-07-2025 10:00:00
The end of summer is near, and Chef Dale makes a giant seafood feast; lobster, crab, clams, shrimp, and scallops, all served directly on the table with plenty of buttery garlic bread.
Starting: 27-07-2025 10:30:00
The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.
Starting: 27-07-2025 11:00:00
Don't sleep on grilled chicken, especially if it's Chef Dale night to cook! He's serving up Japanese style yakitori three ways, from spicy to sweet to zesty, with crispy rice, and of course he adds his own flair to these delicious skewered snacks.
Starting: 27-07-2025 11:30:00
Chef Dale Talde tries his hand at hibachi by making supreme fried rice with shrimp, chicken, and bacon, pretzel pork dumplings, mushroom noodles, a filet of beef with the famous onion volcano, and washes it down with a melon & mint sake slushy.
Starting: 27-07-2025 12:00:00
Chef Dale Talde is back to level up his steak game by grilling up a NY strip steak with roasted onions & poblanos, short ribs with chili paste and horseradish, and a grilled chateaubriand with charred broccolini. Steak your claim on these dishes!
Starting: 27-07-2025 12:30:00
Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!
Starting: 27-07-2025 13:00:00
Kabobs and skewers are a family tradition for Chef Dale; a Mediterranean-inspired meal features beef and shrimp kabobs with grilled tomatoes, potatoes, and eggplant, all served on warm pita with a tangy white sauce.
Starting: 27-07-2025 13:30:00
Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.
Starting: 27-07-2025 14:00:00
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Starting: 27-07-2025 14:30:00
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Starting: 27-07-2025 15:00:00
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Starting: 27-07-2025 15:30:00
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
Starting: 27-07-2025 16:00:00
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Starting: 27-07-2025 16:30:00
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.
Starting: 27-07-2025 17:00:00
Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.
Starting: 27-07-2025 18:00:00
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
Starting: 27-07-2025 19:00:00
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
Starting: 27-07-2025 20:00:00
Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.
Starting: 27-07-2025 21:00:00
Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.
Starting: 27-07-2025 22:00:00
Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.
Starting: 27-07-2025 23:00:00