While home for the holidays David drops in on Dan Kluger of Loring Place to make a fall meal from scratch on Long Island in New York. With Duck on the menu David heads north to the Canadian border, but there is a twist...

David visits Olo, one of the 50 best restaurants in the world, in Helsinki and works with Chef Jari Vesivalo to craft a local sustainable Scandinavian feast from scratch.

On the island of Maui, David visits Kohola Brewery to taste a Maui Nui venison burger. Beyond the kitchen, David hunts the invasive deer, learns the sacred meaning of taro, and discovers the true spirit of aloha and mahalo woven through every meal.

In Quebec, David journeys to Restaurant La Bûche, with Chef Guillaume Cartigny. Inspired by the dishes, David ventures deep into the forests to tap his own trees, learn the craft of maple syrup making, and source fresh milk for the perfect poutine.

Celebrate Thanksgiving as David harvests cranberries, farms greens and grains, and hunts wild turkey!

In Quebec, David journeys to Restaurant La Bûche, with Chef Guillaume Cartigny. Inspired by the dishes, David ventures deep into the forests to tap his own trees, learn the craft of maple syrup making, and source fresh milk for the perfect poutine.

Celebrate Thanksgiving as David harvests cranberries, farms greens and grains, and hunts wild turkey!

On the island of Maui, David visits Kohola Brewery to taste a Maui Nui venison burger. Beyond the kitchen, David hunts the invasive deer, learns the sacred meaning of taro, and discovers the true spirit of aloha and mahalo woven through every meal.

Jamie shares his time-saving recipes for a spectacular Christmas Day feast, from the ultimate roast turkey and a showstopping veggie centrepiece, to perfectly crunchy roasties and his two-way stuffing.

Jamie transforms leftovers into delicious dishes for that cozy time between Christmas and New Year, from a vegetable tarte Tatin and sprout salad to winter veggie gnocchi and a panettone Black Forest trifle.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie skips the stress and roasts a juicy spatchcocked turkey, then goes big on sides-cardamom rolls, Sweet & Savory Dauphinoise Potatoes, Brussels Sprouts with Bacon Jam, and a bright Citrus Salad with smoked salt.

Jamie shares his time-saving recipes for a spectacular Christmas Day feast, from the ultimate roast turkey and a showstopping veggie centrepiece, to perfectly crunchy roasties and his two-way stuffing.

Jamie transforms leftovers into delicious dishes for that cozy time between Christmas and New Year, from a vegetable tarte Tatin and sprout salad to winter veggie gnocchi and a panettone Black Forest trifle.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie skips the stress and roasts a juicy spatchcocked turkey, then goes big on sides-cardamom rolls, Sweet & Savory Dauphinoise Potatoes, Brussels Sprouts with Bacon Jam, and a bright Citrus Salad with smoked salt.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

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.

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.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

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.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

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.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

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.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

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.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

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.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat Martin gets a history lesson on the origin of American barbecue from \.

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.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

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.

Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

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.

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.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

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

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.

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.

Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

Andrew 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.

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.

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.

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

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.

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.

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.

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.

Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.

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.

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.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

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.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

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.

Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

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.

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.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

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.

Nadiya Hussain creates dishes perfect for when people come to stay, learns all about chillies from self-confessed chili geek George, and meets coffee experts Dale and Dhan at the annual Coffee Festival in London.

Nadiya Hussain creates tasty dishes for manic weekdays, visits the world's first cereal café in London, and rolls the dough with baker Heather at her Bread Baking Club.

Nadiya Hussain creates quick dishes to whip up for unexpected guests, finds out how to make the best fudge with Jen, and delves into the world of vinegar with experts Andy and Angela.

Nadiya Hussain creates dishes for those 'Nothing in the House Days', visits a herb garden with spice expert Roopa and meets Lynn, a homemade pasta fanatic in Derby.

Nadiya Hussain creates dishes ideal for family get togethers, learns how to perfect her barbecue technique with BBQ-King James and meets Paul Ainsworth, Michelin Star chef and salt enthusiast.

Nadiya Hussain creates dishes for the perfect wind-down weekend, visits Britain's first tea plantation in Cornwall and meets 102-year-old Nora, a homemade Marmalade champion.

Nigella shares gorgeous recipes, including a fluffy white loaf, a fried chicken sandwich, cheesecake ice cream, fear-free fish stew, and a simple yet daring cherry flambé that uses frozen cherries and kirsch.

Nigella dives into a historical cookbook to utilize one of her favorite ingredients: the anchovy. At her cocktail trolley, Nigella shakes up a cocktail using lemon juice and elderflower-a combination which inspired her lemon and elderflower pudding.

Nigella's grandmother provides inspiration for the first recipe, a caramel custard which reminds her of the crème caramel she loved as a child. Her next dish is fusilloni and spicy n'duja, which makes an instant sauce alongside cavolo nero.

Nigella debates the classics with recipes for her crab mac 'n' cheese, chocolate cookies, and her take on her mother's praised chicken. She also creates a rice pudding with a raspberry jam sauce and nachos with her crab mac 'n' cheese sauce.

The Christmas tree is up, the tea lights sparkling, and it's the culinary highlight of the year. Nigella indulges with food from near and far: ruby noodles, pink pomegranate cocktails, smoke salmon on black bread, and Norwegian pork ribs.

Nigella presents recipes for her Basque Burnt Cheesecake, roast vegetables with fragrant cumin and fennel seeds with spiced bulgur wheat, and her go-to celebratory cake: a chocolate and peanut butter layered creation of her children's dreams.

Gordon and his family prepare an incredible array of dishes including an impressive brunch spread with griddled polenta topped with roasted tomatoes, and a family feast with truffled potatoes, prime beef filet and more.

Gordon and his family prepare an incredible array of dishes, including a festive roast duck, hoisin and cucumber salad, a decadent banana tart and more.

Gordon and his family share their favorite winter comfort foods including beef & ale stew with dumplings, pear & ginger galette, and a sausage hot pot with potato and beet root gratin.

Gordon teaches you how to get started in the kitchen by cooking delicious pork chops with sweet and sour peppers, pan-fried scallops with crunchy apple salad and a tip that will help you keep your knives sharp.

Gordon turns his focus to home baking. Recipes include his flavour-packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Gordon and his family prepare an incredible array of dishes including an impressive brunch spread with griddled polenta topped with roasted tomatoes, and a family feast with truffled potatoes, prime beef filet and more.

Gordon and his family prepare an incredible array of dishes, including a festive roast duck, hoisin and cucumber salad, a decadent banana tart and more.

Gordon and his family share their favorite winter comfort foods including beef & ale stew with dumplings, pear & ginger galette, and a sausage hot pot with potato and beet root gratin.

Nigella presents recipes for her Basque Burnt Cheesecake, roast vegetables with fragrant cumin and fennel seeds with spiced bulgur wheat, and her go-to celebratory cake: a chocolate and peanut butter layered creation of her children's dreams.

Frankie gets cozy in the kitchen with recipes that bring all the warmth, flavor and joy during the coldest days of winter; from a casual weekday dinner to a special weekend meal.

Frankie teaches several methods for cooking eggs; the scramble, the omelet, and the Benedict; learn to make them just the way one likes them.

Warm and hearty bowls of veggies, beans, pasta, and more, these soups will have you returning for seconds all year round. Frankie's soup blueprints can turn everyday ingredients into extraordinary soups, with endless flavor opportunity.

In a sandwich, every component plays a role. With a supporting cast of fixin's, and Frankie's cost-saving homemade twists, these sandwiches just might steal the show.

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.

Who knew mayo could be such a savvy secret agent? It's a controversial condiment that can unlock the buttery, crispy, decadent codes of our favorite dishes, without leaving a trace of mayo-ness. Best of all, it's easy to make at home!

Reaching textural nirvana is never easy, but Frankie explores several ways to achieve the perfect crunch in his dishes, both savory and sweet. Add this elusive element to your recipes without adding cost to your budget.

No veggie family packs the same nutritious punch as the cruciferous family, and with a shelf life this long, they've become a fixture in Frankie's meal rotation. These delicious and easy-to-make recipes will win everyone over in no time.

Chef Dale Talde gets his beach vibes going with a grilled shrimp & lobster cocktail, clams with lemon breadcrumbs, a killer grilled king crab with burnt citrus butter, and a chilled mango frozen daiquiri. Don't you dare miss this beach party!

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.

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.

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

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!

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.

Chef Dale Talde grills smoked ham and pineapple praline sliders, sweet potatoes with soy maple bacon, eggplant with labneh and cranberries, a holiday mezze plate and a grilled coquito cocktail.

Chef Dale Talde brings out the best of brunch with sweet and savory hits such as Bacon Wrapped Dates Stuffed with Chorizo, Maple Sausage, Egg, & Cheese Fried Rice, and the tastiest BBQ Duck, Egg, & Corn Scallion Pancake Sandwiches you've ever eaten.

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.

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.

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.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

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.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

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.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

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.

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.

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

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.

Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.

Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.

Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.

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.

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

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.

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.

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.

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.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

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.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

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.

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!

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!

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.

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.

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.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat Martin gets a history lesson on the origin of American barbecue from \.

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.

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.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

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.

Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

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.

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.

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.

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.

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.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.

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.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

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.

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.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

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.

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.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

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.

Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

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.

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.

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.

Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.

Pat Martin gets a history lesson on the origin of American barbecue from \.

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.

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.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

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.

Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

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.

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.

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.

Gordon's tackles stress free cooking with recipes including sticky pork ribs, meatballs four ways and an amazing chilli chicken with ginger and coriander that just gets better and better with time.

Gordon makes the ultimate food on a budget. Recipes include flavorful sausage rice, roasted mackerel with garlic and paprika and unforgettable lamb with fried bread.

Gordon makes the ultimate slow cooked dishes including caramelized figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Gordon teaches us to cook some of his ultimate brunch dishes, including his irresistible spicy pancakes, a simple and delicious frittata and a fool-proof cheat's soufflé with 3 cheeses.

Gordon uses chilli pepper and spices to create red mullet with sweet chilli sauce, classic jerk chicken and a super simple spicy beef salad.

Gordon shares his perfect TV dinners including delicious mushroom and leek pasta, stunning sweetcorn fritters with yoghurt dip plus Gordon shares his top tips for buying pasta.

Gordon makes real fast food with recipes for smoky pork sliders with homemade BBQ sauce, chicken stir-fry with rice noodles, and a fast noodle soup with poached egg and spring onions.

Gordon and his family prepare an incredible array of dishes including an impressive brunch spread with griddled polenta topped with roasted tomatoes, and a family feast with truffled potatoes, prime beef filet and more.

Gordon and his family prepare an incredible array of dishes, including a festive roast duck, hoisin and cucumber salad, a decadent banana tart and more.

Gordon and his family share their favorite winter comfort foods including beef & ale stew with dumplings, pear & ginger galette, and a sausage hot pot with potato and beet root gratin.

Gordon and his family prepare an incredible array of dishes including an impressive brunch spread with griddled polenta topped with roasted tomatoes, and a family feast with truffled potatoes, prime beef filet and more.

Gordon and his family prepare an incredible array of dishes, including a festive roast duck, hoisin and cucumber salad, a decadent banana tart and more.

Gordon and his family share their favorite winter comfort foods including beef & ale stew with dumplings, pear & ginger galette, and a sausage hot pot with potato and beet root gratin.

Gordon and his family prepare an incredible array of dishes including an impressive brunch spread with griddled polenta topped with roasted tomatoes, and a family feast with truffled potatoes, prime beef filet and more.

Gordon's tackles stress free cooking with recipes including sticky pork ribs, meatballs four ways and an amazing chilli chicken with ginger and coriander that just gets better and better with time.

Gordon makes the ultimate food on a budget. Recipes include flavorful sausage rice, roasted mackerel with garlic and paprika and unforgettable lamb with fried bread.

Gordon makes the ultimate slow cooked dishes including caramelized figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Gordon's tackles stress free cooking with recipes including sticky pork ribs, meatballs four ways and an amazing chilli chicken with ginger and coriander that just gets better and better with time.

Gordon makes the ultimate food on a budget. Recipes include flavorful sausage rice, roasted mackerel with garlic and paprika and unforgettable lamb with fried bread.

Gordon makes the ultimate slow cooked dishes including caramelized figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Gordon teaches us to cook some of his ultimate brunch dishes, including his irresistible spicy pancakes, a simple and delicious frittata and a fool-proof cheat's soufflé with 3 cheeses.

Gordon uses chilli pepper and spices to create red mullet with sweet chilli sauce, classic jerk chicken and a super simple spicy beef salad.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie skips the stress and roasts a juicy spatchcocked turkey, then goes big on sides-cardamom rolls, Sweet & Savory Dauphinoise Potatoes, Brussels Sprouts with Bacon Jam, and a bright Citrus Salad with smoked salt.

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.

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.

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!

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.

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.

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!

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.

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.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie skips the stress and roasts a juicy spatchcocked turkey, then goes big on sides-cardamom rolls, Sweet & Savory Dauphinoise Potatoes, Brussels Sprouts with Bacon Jam, and a bright Citrus Salad with smoked salt.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie skips the stress and roasts a juicy spatchcocked turkey, then goes big on sides-cardamom rolls, Sweet & Savory Dauphinoise Potatoes, Brussels Sprouts with Bacon Jam, and a bright Citrus Salad with smoked salt.

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.

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.

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.

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.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

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.

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.

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.

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.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

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.

Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

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 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.

Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and parmesan.

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 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.

Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.

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.

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.

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.

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.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

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.

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

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.

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.

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.

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.

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

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.

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.

Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.

Jamie shares his gorgeous festive food gift ideas, including a sumptuous roasted mulled wine ham, flavoured cheeses and a yule log.

Jamie gets creative with leftovers and makes a pie with turkey, stuffing, gravy and sprouts and creates an epic Christmas strudel.

Jamie shares his time-saving recipes for a spectacular Christmas Day feast, from the ultimate roast turkey and a showstopping veggie centrepiece, to perfectly crunchy roasties and his two-way stuffing.

Jamie transforms leftovers into delicious dishes for that cozy time between Christmas and New Year, from a vegetable tarte Tatin and sprout salad to winter veggie gnocchi and a panettone Black Forest trifle.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.