{"end_date": "2026-10-06", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20261005.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20261005&timezone=None", "epg_list": [{"desc": "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.", "start_date": "2026-10-05T00:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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 a squeeze of lime.", "start_date": "2026-10-05T00:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog BBQ, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.", "start_date": "2026-10-05T01:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.", "start_date": "2026-10-05T02:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with a herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.", "start_date": "2026-10-05T02:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-10-05T03:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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 a squeeze of lime.", "start_date": "2026-10-05T03:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog BBQ, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.", "start_date": "2026-10-05T04:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.", "start_date": "2026-10-05T05:00:00+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": "2026-10-05T05:30:00+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": "2026-10-05T06:00:00+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": "2026-10-05T06:30:00+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": "2026-10-05T07:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas.", "start_date": "2026-10-05T07:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-10-05T08:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.", "start_date": "2026-10-05T08:30:00+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": "2026-10-05T09:00:00+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": "2026-10-05T09:30:00+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": "2026-10-05T10:00:00+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": "2026-10-05T10:30:00+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": "2026-10-05T11:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas.", "start_date": "2026-10-05T11:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "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.", "start_date": "2026-10-05T12:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.", "start_date": "2026-10-05T12:30:00+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": "2026-10-05T13:00:00+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": "2026-10-05T13:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"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": "2026-10-05T14:00:00+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": "2026-10-05T14:30:00+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": "2026-10-05T15:00:00+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": "2026-10-05T15:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "The judges have a bone to pick with the chefs in the Signature Round. No stone is left unturned as the chefs battle it out in the Crossfire Round. The Feast of Fire serves up some flame-kissed New Orleans food.", "start_date": "2026-10-05T16:00:00+00:00", "title": "Fire Masters"}, {"desc": "Tension flares up quickly in the Wildfire Round. Chefs must take the Crossfire Round with a grain of salt, and the final round is all about celebrating the Cape.", "start_date": "2026-10-05T17:00:00+00:00", "title": "Fire Masters"}, {"desc": "In the Wildfire Round, the chefs try not to crack under pressure. It's Fight or Flight in the Crossfire Round, and in the Feast of Fire, the judges are treated to some Southern Hospitality.", "start_date": "2026-10-05T18:00:00+00:00", "title": "Fire Masters"}, {"desc": "For the ultimate BBQ experience, Jamie cooks a Butterflied Leg of Lamb, his Spiced Chicken Kebabs and creamy butter sauce perfect for a party, followed by Grilled Fish Tacos and Jamie's Tear 'n' Share Veggie Pancake ready to feed a crowd.", "start_date": "2026-10-05T19:00:00+00:00", "title": "Jamie Oliver's Ultimate BBQ"}, {"desc": "Jamie shares his perfect Steak & Chargrilled Salad, a Chicken Caesar Salad with an upgrade on the bars, Italia-inspired Sizzling Lamb Lollipops and his delicious Whole Barbecue Fish & Ratatouille to upgrade your grill skills!", "start_date": "2026-10-05T20:00:00+00:00", "title": "Jamie Oliver's Ultimate BBQ"}, {"desc": "Jamie takes outdoor cooking to new heights with his Ultimate Barbecue Breakfast, a smoke-kissed Sesame Chicken Burger, his Veggie Barbecue Mezze offering an epic spread; and his Surf & Turf Mixed Grill is a perfect party crowd-pleaser!", "start_date": "2026-10-05T21:00:00+00:00", "title": "Jamie Oliver's Ultimate BBQ"}, {"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": "2026-10-05T22:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.", "start_date": "2026-10-05T22:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "It's an elk tailgate over live fire. Andrew makes chorizo-spiced elk meatballs with queso fundido and red chile salsa, then cooks hay-smoked elk chops with charred alliums and black garlic-juniper butter.", "start_date": "2026-10-05T23:00:00+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": "2026-10-05T23:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas.", "start_date": "2026-10-06T00:00:00+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": "2026-10-06T00:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"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": "2026-10-06T01:00:00+00:00", "title": "All Up In My Grill"}, {"desc": "Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks... The Porterhouse.", "start_date": "2026-10-06T01:30:00+00:00", "title": "All Up In My Grill"}, {"desc": "It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smoky mushroom queso taco with truffle mole negro.", "start_date": "2026-10-06T02:00:00+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": "2026-10-06T02:30:00+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": "2026-10-06T03:00:00+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": "2026-10-06T03:30:00+00:00", "title": "All Up In My Grill"}, {"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": "2026-10-06T04:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.", "start_date": "2026-10-06T04:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-10-05", "icon": ""}