{"end_date": "2026-10-29", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20261027.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20261027&timezone=None", "epg_list": [{"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": "2026-10-27T00:00:00+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": "2026-10-27T00:30:00+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": "2026-10-27T01:00:00+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": "2026-10-27T01:30:00+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": "2026-10-27T02:00:00+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": "2026-10-27T02:30:00+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": "2026-10-27T03:00:00+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": "2026-10-27T03:30:00+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": "2026-10-27T04:00:00+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": "2026-10-27T04:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.", "start_date": "2026-10-27T05:00:00+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": "2026-10-27T05:30:00+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": "2026-10-27T06:00:00+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": "2026-10-27T06:30:00+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": "2026-10-27T07:00:00+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": "2026-10-27T07:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"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": "2026-10-27T08:00:00+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": "2026-10-27T08:30:00+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": "2026-10-27T09:00:00+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": "2026-10-27T09:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.", "start_date": "2026-10-27T11:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.", "start_date": "2026-10-27T12:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.", "start_date": "2026-10-27T13:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.", "start_date": "2026-10-27T14:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.", "start_date": "2026-10-27T15:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.", "start_date": "2026-10-27T16:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.", "start_date": "2026-10-27T17:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.", "start_date": "2026-10-27T18:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.", "start_date": "2026-10-27T19:00:00+00:00", "title": "Jamie Oliver Cooks Italy"}, {"desc": "Jamie cooks three one-pan recipes that provide a perfect solution for busy life: a superfast, flavour-packed smoky noodle soup; the cleverest homemade bread in a pan; and a chicken & mushroom pie with a time-saving tip for perfect pastry.", "start_date": "2026-10-27T20:00:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie shares three easy one-pan wonders: an aubergine burger, sesame salmon, and chickpea & squash casserole!", "start_date": "2026-10-27T20:30:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "In this episode Jamie takes midweek meals up a notch, knocking out a flavour-packed, simple gnocchi supper and giant spicy meatballs full of delicious time-saving cheats, and turns a family favourite on its head with his upside-down fish pie.", "start_date": "2026-10-27T21:00:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie cooks two one-pan recipes that are ideal for busy lives: his take on shakshuka with asparagus, broccoli & harissa; and an outrageously good pulled pork that can be batched up, frozen and used in loads of meals whenever you're ready.", "start_date": "2026-10-27T21:30:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie cooks three one-pan recipes: smoked salmon pasta, a loaded beef burger, and sticky toffee apple buns.", "start_date": "2026-10-27T22:00:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie kicks off his new one-pan series with a simplified and delicious frying-pan pasta, a clever twist on a fish pie that's full of flavour with none of the fuss, and a sublime roast lamb feast with a fantastic hack to speed up cooking.", "start_date": "2026-10-27T22:30:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie shares more fabulous one-pan dishes: foolproof tray-baked salmon in a bag; super-easy tomato fritters that you can rattle out in a frying pan; and roasted rolled pork and a risotto that are BOTH cooked in the same casserole pan. Result!", "start_date": "2026-10-27T23:00:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie shows us a delicious range of one-pan dishes: a super-speedy smashed lemongrass chicken; flavour-packed sweet potato chilli with homemade nachos; and a chocolate party tray cake with retro tinned-mandarin and buttercream filling.", "start_date": "2026-10-27T23:30:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Elevated pasta doesn't need to be complicated or expensive. Chef Frankie Celenza makes Peperonata Pasta with just 5 ingredients. Plus, how to properly store sauce for a future meal.", "start_date": "2026-10-28T00:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza goes rogue with his take on a classic mid-western dish: the 7 Layer Salad.", "start_date": "2026-10-28T00:11:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for.", "start_date": "2026-10-28T00:25:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza whips up a lemon-herb compound butter that's great on everything, then uses it to sear coffee-rubbed blackened catfish. Freeze extras into flavor coins for months of easy flavor! Because everything is better with butter.", "start_date": "2026-10-28T00:51:00+00:00", "title": "Struggle Meals"}, {"desc": "What's better than hot noodles on a hot day? Cold noodles on a hot day! Chef Frankie Celenza whips up a luxury lunch at home: cold soba noodles in homemade kombu dashi with seared mushrooms. Plus, a savvy storage tip for optimal leftovers.", "start_date": "2026-10-28T01:06:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza whips up cozy Pasta e Fagioli from pantry staples, turning simple beans and pasta into a soup or stew that tastes like Nonna made it. This recipe is the ultimate way to clean out your fridge and pantry.", "start_date": "2026-10-28T01:19:00+00:00", "title": "Struggle Meals"}, {"desc": "Canned Spam to the rescue. Chef Frankie Celenza turns the humble shelf-stable pantry item into crispy, Mediterranean-spiced gyro meat, served in quick 20-minute pitas with homemade tzatziki. Plus, a lesson on homemade spice blends.", "start_date": "2026-10-28T01:32:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza makes cozy, comforting Matzo Ball Soup entirely from scratch, almost. Rotisserie chicken is the struggle hero of this classic recipe, searing the skin to create rich schmaltz. Plus homemade matzo balls that float and never sink.", "start_date": "2026-10-28T01:48:00+00:00", "title": "Struggle Meals"}, {"desc": "A comforting pub classic made easy. Chef Frankie Celenza turns inexpensive chuck roast and rich stout beer into a hearty British Beef and Ale Pie with a waterproof hot water crust. Plus, how to cook once for comfort food twice.", "start_date": "2026-10-28T02:08:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie makes a rich, silky rag\u00f9 using an often misunderstood ingredient: chicken liver. Plus, how to stretch your meat with more meat.", "start_date": "2026-10-28T02:29:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza elevates a packet of ramen for a hearty yet dainty salad. The dish features crispy croutons atop a crunchy napa cabbage with fruit, nuts and leftover chicken. Plus, a reminder to make your own salad dressing. You can do it!", "start_date": "2026-10-28T02:44:00+00:00", "title": "Struggle Meals"}, {"desc": "Make the perfect bacon, egg and cheese sandwich for yourself or for a crowd with Chef Frankie Celenza's tips on homemade condiments and the secret to crispy bacon every time.", "start_date": "2026-10-28T03:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Have you ever wondered what's the difference between a Philly Cheesesteak and a French Dip Sandwich? Chef Frankie Celenza takes a bite out of both and invents a whole new, affordable, delicious sandwich: The Wichita!", "start_date": "2026-10-28T03:19:00+00:00", "title": "Struggle Meals"}, {"desc": "Fancy meets frozen with this easy meal the whole family will love. Chef Frankie Celenza makes Broccoli Mac & Cheese with a roux-based b\u00e9chamel and frozen broccoli. Plus, a tip before you throw away that Parmesan cheese rind.", "start_date": "2026-10-28T03:45:00+00:00", "title": "Struggle Meals"}, {"desc": "Elevated pasta doesn't need to be complicated or expensive. Chef Frankie Celenza makes Peperonata Pasta with just 5 ingredients. Plus, how to properly store sauce for a future meal.", "start_date": "2026-10-28T04:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza goes rogue with his take on a classic mid-western dish: the 7 Layer Salad.", "start_date": "2026-10-28T04:11:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for.", "start_date": "2026-10-28T04:25:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza whips up a lemon-herb compound butter that's great on everything, then uses it to sear coffee-rubbed blackened catfish. Freeze extras into flavor coins for months of easy flavor! Because everything is better with butter.", "start_date": "2026-10-28T04:51:00+00:00", "title": "Struggle Meals"}, {"desc": "What's better than hot noodles on a hot day? Cold noodles on a hot day! Chef Frankie Celenza whips up a luxury lunch at home: cold soba noodles in homemade kombu dashi with seared mushrooms. Plus, a savvy storage tip for optimal leftovers.", "start_date": "2026-10-28T05:06:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza whips up cozy Pasta e Fagioli from pantry staples, turning simple beans and pasta into a soup or stew that tastes like Nonna made it. This recipe is the ultimate way to clean out your fridge and pantry.", "start_date": "2026-10-28T05:19:00+00:00", "title": "Struggle Meals"}, {"desc": "Canned Spam to the rescue. Chef Frankie Celenza turns the humble shelf-stable pantry item into crispy, Mediterranean-spiced gyro meat, served in quick 20-minute pitas with homemade tzatziki. Plus, a lesson on homemade spice blends.", "start_date": "2026-10-28T05:32:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza makes cozy, comforting Matzo Ball Soup entirely from scratch, almost. Rotisserie chicken is the struggle hero of this classic recipe, searing the skin to create rich schmaltz. Plus homemade matzo balls that float and never sink.", "start_date": "2026-10-28T05:48:00+00:00", "title": "Struggle Meals"}, {"desc": "A comforting pub classic made easy. Chef Frankie Celenza turns inexpensive chuck roast and rich stout beer into a hearty British Beef and Ale Pie with a waterproof hot water crust. Plus, how to cook once for comfort food twice.", "start_date": "2026-10-28T06:08:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie makes a rich, silky rag\u00f9 using an often misunderstood ingredient: chicken liver. Plus, how to stretch your meat with more meat.", "start_date": "2026-10-28T06:29:00+00:00", "title": "Struggle Meals"}, {"desc": "Chef Frankie Celenza elevates a packet of ramen for a hearty yet dainty salad. The dish features crispy croutons atop a crunchy napa cabbage with fruit, nuts and leftover chicken. Plus, a reminder to make your own salad dressing. You can do it!", "start_date": "2026-10-28T06:44:00+00:00", "title": "Struggle Meals"}, {"desc": "Make the perfect bacon, egg and cheese sandwich for yourself or for a crowd with Chef Frankie Celenza's tips on homemade condiments and the secret to crispy bacon every time.", "start_date": "2026-10-28T07:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Have you ever wondered what's the difference between a Philly Cheesesteak and a French Dip Sandwich? Chef Frankie Celenza takes a bite out of both and invents a whole new, affordable, delicious sandwich: The Wichita!", "start_date": "2026-10-28T07:19:00+00:00", "title": "Struggle Meals"}, {"desc": "Fancy meets frozen with this easy meal the whole family will love. Chef Frankie Celenza makes Broccoli Mac & Cheese with a roux-based b\u00e9chamel and frozen broccoli. Plus, a tip before you throw away that Parmesan cheese rind.", "start_date": "2026-10-28T07:48:00+00:00", "title": "Struggle Meals"}, {"desc": "Jamie cooks three one-pan recipes that provide a perfect solution for busy life: a superfast, flavour-packed smoky noodle soup; the cleverest homemade bread in a pan; and a chicken & mushroom pie with a time-saving tip for perfect pastry.", "start_date": "2026-10-28T08:00:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie shares three easy one-pan wonders: an aubergine burger, sesame salmon, and chickpea & squash casserole!", "start_date": "2026-10-28T08:30:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "In this episode Jamie takes midweek meals up a notch, knocking out a flavour-packed, simple gnocchi supper and giant spicy meatballs full of delicious time-saving cheats, and turns a family favourite on its head with his upside-down fish pie.", "start_date": "2026-10-28T09:00:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"desc": "Jamie cooks two one-pan recipes that are ideal for busy lives: his take on shakshuka with asparagus, broccoli & harissa; and an outrageously good pulled pork that can be batched up, frozen and used in loads of meals whenever you're ready.", "start_date": "2026-10-28T09:30:00+00:00", "title": "Jamie Oliver's One-Pan Wonders"}, {"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": "2026-10-28T10:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "It's Crawfish Boil Day on the show. Noah and Kev are making a gigantic Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.", "start_date": "2026-10-28T11:00:00+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": "2026-10-28T11:30:00+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": "2026-10-28T12:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.", "start_date": "2026-10-28T12:30:00+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": "2026-10-28T13:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.", "start_date": "2026-10-28T13:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.", "start_date": "2026-10-28T14:00:00+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": "2026-10-28T14:30:00+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": "2026-10-28T15:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "It's Crawfish Boil Day on the show. Noah and Kev are making a gigantic Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.", "start_date": "2026-10-28T15:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"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 basmati rice and a complex sambal.", "start_date": "2026-10-28T16:00:00+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": "2026-10-28T16:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled fris\u00e9e, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.", "start_date": "2026-10-28T17:00:00+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": "2026-10-28T17:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with a herb salad and charred miso sweet potatoes.", "start_date": "2026-10-28T18:00:00+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": "2026-10-28T18:30:00+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": "2026-10-28T19:00:00+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": "2026-10-28T19:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.", "start_date": "2026-10-28T20:00:00+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": "2026-10-28T20:30:00+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": "2026-10-28T21:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew turns wild boar into the ultimate game-day spread with boar and black bean chili topped with crisp cornbread waffles, and pulled boar sliders braised low and slow in Carolina Gold mustard sauce.", "start_date": "2026-10-28T21:30:00+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": "2026-10-28T22:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.", "start_date": "2026-10-28T22:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.", "start_date": "2026-10-28T23:00:00+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": "2026-10-28T23:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.", "start_date": "2026-10-29T00:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-10-27", "icon": ""}