{"end_date": "2026-04-08", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260329.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260329&timezone=None", "epg_list": [{"desc": "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.", "start_date": "2026-04-07T00:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "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.", "start_date": "2026-04-07T01:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "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.", "start_date": "2026-04-07T02:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "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.", "start_date": "2026-04-07T03:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "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.", "start_date": "2026-04-07T04:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "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.", "start_date": "2026-04-07T05:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.", "start_date": "2026-04-07T06:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "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.", "start_date": "2026-04-07T07:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.", "start_date": "2026-04-07T08:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.", "start_date": "2026-04-07T09:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "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.", "start_date": "2026-04-07T10:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.", "start_date": "2026-04-07T11:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "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.", "start_date": "2026-04-07T12:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.", "start_date": "2026-04-07T13:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.", "start_date": "2026-04-07T14:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "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 pur\u00e9e.", "start_date": "2026-04-07T15:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.", "start_date": "2026-04-07T15:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-07T16:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.", "start_date": "2026-04-07T16:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-07T17:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.", "start_date": "2026-04-07T17:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.", "start_date": "2026-04-07T18:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-07T18:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.", "start_date": "2026-04-07T19:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-07T19:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.", "start_date": "2026-04-07T20:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.", "start_date": "2026-04-07T20:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.", "start_date": "2026-04-07T21:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.", "start_date": "2026-04-07T21:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-04-07T22:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "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.", "start_date": "2026-04-07T22:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.", "start_date": "2026-04-07T23:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.", "start_date": "2026-04-07T23:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-08T00:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.", "start_date": "2026-04-08T00:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-04-08T01:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "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.", "start_date": "2026-04-08T01:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.", "start_date": "2026-04-08T02:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.", "start_date": "2026-04-08T02:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-08T03:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.", "start_date": "2026-04-08T03:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-04-08T04:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "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.", "start_date": "2026-04-08T04:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-04-07", "icon": ""}