{"end_date": "2026-06-15", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260613.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260613&timezone=None", "epg_list": [{"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"}, {"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": "2026-06-13T01:00:00+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": "2026-06-13T02:00:00+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": "2026-06-13T03:00:00+00:00", "title": "Jamie Oliver's Feasts 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": "2026-06-13T04:00:00+00:00", "title": "Jamie Oliver's Feasts 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 cheesy gorgeousness.", "start_date": "2026-06-13T05:00:00+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": "2026-06-13T06:00:00+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": "2026-06-13T07:00:00+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": "2026-06-13T08:00:00+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": "2026-06-13T09:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"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": "2026-06-13T10:00:00+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": "2026-06-13T10:30:00+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": "2026-06-13T11:00:00+00:00", "title": "Hardcore Carnivore"}, {"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": "2026-06-13T11:30:00+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": "2026-06-13T12:00:00+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": "2026-06-13T12:30:00+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": "2026-06-13T13:00:00+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": "2026-06-13T13:30:00+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 jalape\u00f1o and cheddar.", "start_date": "2026-06-13T14:00:00+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": "2026-06-13T14:30:00+00:00", "title": "Hardcore Carnivore"}, {"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": "2026-06-13T15:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.", "start_date": "2026-06-13T15:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.", "start_date": "2026-06-13T16:00:00+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": "2026-06-13T16:30:00+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": "2026-06-13T17:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-06-13T17:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.", "start_date": "2026-06-13T18:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew takes on \"little fish, big fish,\" cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.", "start_date": "2026-06-13T18:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.", "start_date": "2026-06-13T19:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.", "start_date": "2026-06-13T19:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.", "start_date": "2026-06-13T20:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.", "start_date": "2026-06-13T20:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.", "start_date": "2026-06-13T21:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-06-13T21:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-06-13T22:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-13T22:30:00+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": "2026-06-13T23:00:00+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": "2026-06-13T23:30:00+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": "2026-06-14T00:00:00+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": "2026-06-14T00:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-06-14T01:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-14T01:30:00+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": "2026-06-14T02:00:00+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": "2026-06-14T02:30:00+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": "2026-06-14T03:00:00+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": "2026-06-14T03:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "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.", "start_date": "2026-06-14T04:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-14T04:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-06-14T05:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.", "start_date": "2026-06-14T05:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.", "start_date": "2026-06-14T06:00:00+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": "2026-06-14T06:30:00+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": "2026-06-14T07:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-06-14T07:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.", "start_date": "2026-06-14T08:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew takes on \"little fish, big fish,\" cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.", "start_date": "2026-06-14T08:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.", "start_date": "2026-06-14T09:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.", "start_date": "2026-06-14T09:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"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": "2026-06-14T10:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?", "start_date": "2026-06-14T10:30:00+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": "2026-06-14T11:00:00+00:00", "title": "All Up In My Grill"}, {"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": "2026-06-14T11:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Chef Dale Talde pulls out all the stops for this daddy-sized dinner. He grills up prime rib with herb & horseradish crust, lobster & chili sauce American, charred green beans with garlic tahini, and cheddar-stuffed parker house rolls.", "start_date": "2026-06-14T12:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-06-14T12:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!", "start_date": "2026-06-14T13:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "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.", "start_date": "2026-06-14T13:30:00+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 drink with a charred banana.", "start_date": "2026-06-14T14:00:00+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 consomm\u00e9, and an Italian beef combo with chili crisp cheese sauce, giardiniera.", "start_date": "2026-06-14T14:30:00+00:00", "title": "All Up In My Grill"}, {"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": "2026-06-14T15:00:00+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": "2026-06-14T16:00:00+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": "2026-06-14T17:00:00+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": "2026-06-14T18:00:00+00:00", "title": "Jamie Oliver's Feasts 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": "2026-06-14T19:00:00+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": "2026-06-14T20:00:00+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": "2026-06-14T21:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.", "start_date": "2026-06-14T22:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.", "start_date": "2026-06-14T23:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with cr\u00e8me fra\u00eeche.", "start_date": "2026-06-15T00:00:00+00:00", "title": "Jamie Oliver: Seasons"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-06-13", "icon": ""}