Tastemade Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew. 2026-04-06 Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes. 2026-04-06 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. 2026-04-06 Chef Andrew Zimmern prepares Carne Adovada. 2026-04-06 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. 2026-04-06 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. 2026-04-06 Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew. 2026-04-06 Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes. 2026-04-06 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. 2026-04-06 Chef Andrew Zimmern prepares Carne Adovada. 2026-04-06 Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together. 2026-04-06 Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 No matter who you're rooting for, savor these ballpark favorites while beating those major league prices. 2026-04-06 Frankie harnesses the power of time to transform simple ingredients into flavorful goods that'll stick around for a long time. Learn the basics of preserving, pickling & curing to make dinner anything but a struggle. It just takes a little patience. 2026-04-06 It's no secret that pasta is Frankie's favorite; he's serving it up all night without even opening his fridge. 2026-04-06 Frankie's slicing, mashing and smashing his way through the spud species, a staple for any Struggle kitchen. 2026-04-06 Frankie teaches several methods for cooking eggs; the scramble, the omelet, and the Benedict; learn to make them just the way one likes them. 2026-04-06 Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny. 2026-04-06 Warm and hearty bowls of veggies, beans, pasta, and more, these soups will have you returning for seconds all year round. Frankie's soup blueprints can turn everyday ingredients into extraordinary soups, with endless flavor opportunity. 2026-04-06 In a sandwich, every component plays a role. With a supporting cast of fixin's, and Frankie's cost-saving homemade twists, these sandwiches just might steal the show. 2026-04-06 Cabbage has long been an underrated green on the field, and it's about time Frankie gives it a starring role. This leafy head proves itself as the versatile ingredient we need it to be, affordable year around, delicious and filling. 2026-04-06 Who knew mayo could be such a savvy secret agent? It's a controversial condiment that can unlock the buttery, crispy, decadent codes of our favorite dishes, without leaving a trace of mayo-ness. Best of all, it's easy to make at home! 2026-04-06 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. 2026-04-06 Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-06 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée. 2026-04-07 For pig roast perfection, Chef Andrew Zimmern marinates a whole hog. 2026-04-07 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. 2026-04-07 Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached. 2026-04-07 Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli. 2026-04-07 Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto. 2026-04-07 Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew. 2026-04-07 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 battle rice and a complex sambal. 2026-04-07 Chef Andrew Zimmern demystifies cooking clams, mussels and oysters. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 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. 2026-04-07 Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops. 2026-04-07 Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo. 2026-04-07 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. 2026-04-08