{"end_date": "2026-04-06", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260404.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260404&timezone=None", "epg_list": [{"desc": "Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.", "start_date": "2026-04-04T00:00:00+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": "2026-04-04T01:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.", "start_date": "2026-04-04T02:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.", "start_date": "2026-04-04T03:00:00+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": "2026-04-04T04:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"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": "2026-04-04T05:00:00+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": "2026-04-04T06:00:00+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": "2026-04-04T07:00:00+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": "2026-04-04T08:00:00+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": "2026-04-04T09:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "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.", "start_date": "2026-04-04T10:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.", "start_date": "2026-04-04T10:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-04-04T11:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-04-04T11:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-04-04T12:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-04-04T12:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-04-04T13:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consomme, and his an Italian beef combo with chili crisp cheese sauce, and giardiniera.", "start_date": "2026-04-04T13:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-04-04T14:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-04-04T14:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.", "start_date": "2026-04-04T15:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.", "start_date": "2026-04-04T15:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-04T16:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-04T16:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-04T17:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.", "start_date": "2026-04-04T17:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-04T18:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-04T18:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin gets a history lesson on the origin of American barbecue from \"The Professor\" Tuffy Stone.", "start_date": "2026-04-04T19:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-04T19:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.", "start_date": "2026-04-04T20:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-04T20:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.", "start_date": "2026-04-04T21:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.", "start_date": "2026-04-04T21:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-04-04T22:00:00+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": "2026-04-04T22:30:00+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": "2026-04-04T23:00:00+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": "2026-04-04T23:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"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": "2026-04-05T00:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "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.", "start_date": "2026-04-05T00:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-04-05T01:00:00+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": "2026-04-05T01:30:00+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": "2026-04-05T02:00:00+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": "2026-04-05T02:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"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": "2026-04-05T03:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "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.", "start_date": "2026-04-05T03:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-04-05T04:00:00+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": "2026-04-05T04:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.", "start_date": "2026-04-05T05:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.", "start_date": "2026-04-05T05:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-05T06:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-05T06:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-05T07:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.", "start_date": "2026-04-05T07:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-05T08:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-05T08:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin gets a history lesson on the origin of American barbecue from \"The Professor\" Tuffy Stone.", "start_date": "2026-04-05T09:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-04-05T09:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.", "start_date": "2026-04-05T10:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "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.", "start_date": "2026-04-05T10:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.", "start_date": "2026-04-05T11:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.", "start_date": "2026-04-05T11:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.", "start_date": "2026-04-05T12:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.", "start_date": "2026-04-05T12:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.", "start_date": "2026-04-05T13:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.", "start_date": "2026-04-05T13:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.", "start_date": "2026-04-05T14:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.", "start_date": "2026-04-05T14:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.", "start_date": "2026-04-05T15:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.", "start_date": "2026-04-05T15:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.", "start_date": "2026-04-05T16:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "At Devil's Hole Ranch, Jess learns to drive cattle and uses the farm's organic garlic to create a delicious meal featuring steak grilled over hot coals.", "start_date": "2026-04-05T16:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess joins her friend Matt Hughes, who helps run an adult learn-to-hunt program, and the two head out to hunt a wild hog in the senderos of South Texas.", "start_date": "2026-04-05T17:00:00+00:00", "title": "Hardcore Carnivore"}, {"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": "2026-04-05T17:30:00+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": "2026-04-05T18:00:00+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": "2026-04-05T18:30:00+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": "2026-04-05T19:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"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": "2026-04-05T19:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "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.", "start_date": "2026-04-05T20:00:00+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": "2026-04-05T20:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-05T21:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.", "start_date": "2026-04-05T21:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-05T22:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Carne Adovada.", "start_date": "2026-04-05T22:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-05T23:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-04-05T23:30:00+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": "2026-04-06T00:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-04-04", "icon": ""}