{"end_date": "2026-06-13", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260611.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260611&timezone=None", "epg_list": [{"desc": "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.", "start_date": "2026-06-11T00:00:00+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": "2026-06-11T00:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-11T01:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-11T01:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-11T02:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.", "start_date": "2026-06-11T02:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "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.", "start_date": "2026-06-11T03:00:00+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": "2026-06-11T03:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-11T04:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-11T04:30:00+00:00", "title": "Grill'n After Dark"}, {"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": "2026-06-11T05:00:00+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": "2026-06-11T05:30:00+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": "2026-06-11T06:00:00+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": "2026-06-11T06:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"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": "2026-06-11T07:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.", "start_date": "2026-06-11T07:30:00+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": "2026-06-11T08:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-11T08:30:00+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": "2026-06-11T09:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.", "start_date": "2026-06-11T09:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-11T10:00:00+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": "2026-06-11T10:30:00+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": "2026-06-11T11:00:00+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": "2026-06-11T11:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"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": "2026-06-11T12:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.", "start_date": "2026-06-11T12:30:00+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": "2026-06-11T13:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-11T13:30:00+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": "2026-06-11T14:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.", "start_date": "2026-06-11T14:30:00+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": "2026-06-11T15:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-11T15:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.", "start_date": "2026-06-11T16:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-11T16:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-11T17:00:00+00:00", "title": "Grill'n After Dark"}, {"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": "2026-06-11T17:30:00+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": "2026-06-11T18:00:00+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": "2026-06-11T18:30:00+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": "2026-06-11T19:00:00+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": "2026-06-11T19:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "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.", "start_date": "2026-06-11T20:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.", "start_date": "2026-06-11T21:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "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.", "start_date": "2026-06-11T22:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.", "start_date": "2026-06-11T23:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "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.", "start_date": "2026-06-12T00:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.", "start_date": "2026-06-12T01:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "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.", "start_date": "2026-06-12T02:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.", "start_date": "2026-06-12T03:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"desc": "Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.", "start_date": "2026-06-12T04:00:00+00:00", "title": "Jamie Oliver's 5 Ingredient Mediterranean Meals"}, {"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": "2026-06-12T05:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-12T05:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.", "start_date": "2026-06-12T06:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-12T06:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-12T07:00:00+00:00", "title": "Grill'n After Dark"}, {"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": "2026-06-12T07:30:00+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": "2026-06-12T08:00:00+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": "2026-06-12T08:30:00+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": "2026-06-12T09:00:00+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": "2026-06-12T09:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"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": "2026-06-12T10:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-12T10:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.", "start_date": "2026-06-12T11:00:00+00:00", "title": "Grill'n After Dark"}, {"desc": "It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.", "start_date": "2026-06-12T11:30:00+00:00", "title": "Grill'n After Dark"}, {"desc": "Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.", "start_date": "2026-06-12T12:00:00+00:00", "title": "Grill'n After Dark"}, {"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": "2026-06-12T12:30:00+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": "2026-06-12T13:00:00+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": "2026-06-12T13:30:00+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": "2026-06-12T14:00:00+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": "2026-06-12T14:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"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 cheesy gorgeousness.", "start_date": "2026-06-12T15:00:00+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": "2026-06-12T16:00:00+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": "2026-06-12T17:00:00+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": "2026-06-12T18:00:00+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": "2026-06-12T19:00:00+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": "2026-06-12T20:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "From a cosy chicken hotpot with braised cabbage to cheesy French-toast crumpets with smashed peas and bacon, a quick, aromatic fish curry, and a golden pear & almond cake with orange drizzle, Jamie proves simple ingredients really can shine.", "start_date": "2026-06-12T21:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "From crispy, herby Caprese chicken burgers to golden spinach pies, creamy pork & fennel rag\u00f9 with fresh pappardelle, and a comforting tinned peach cobbler with fruit-rippled cream, Jamie proves budget-friendly cooking can be utterly delicious.", "start_date": "2026-06-12T22:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.", "start_date": "2026-06-12T23:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}, {"desc": "With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.", "start_date": "2026-06-13T00:00:00+00:00", "title": "Jamie Oliver's Feasts for Less"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-06-11", "icon": ""}