Tastemade Chef Andrew Zimmern demystifies cooking clams, mussels and oysters. 2026-05-03 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. 2026-05-03 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. 2026-05-03 Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto. 2026-05-03 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. 2026-05-03 Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew. 2026-05-03 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. 2026-05-03 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. 2026-05-03 Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops. 2026-05-03 Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo. 2026-05-03 Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening. 2026-05-03 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. 2026-05-04 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. 2026-05-04 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. 2026-05-04 Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops. 2026-05-04 Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo. 2026-05-04 Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening. 2026-05-04 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. 2026-05-04 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. 2026-05-04 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. 2026-05-04 Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops. 2026-05-04 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. 2026-05-04 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. 2026-05-04 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. 2026-05-04 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. 2026-05-04 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. 2026-05-04 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. 2026-05-04 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. 2026-05-04 Chef Andrew Zimmern demystifies cooking clams, mussels and oysters. 2026-05-04 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. 2026-05-04 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. 2026-05-04 Cantinas have historically been bars where men gather to drink and sing about their broken hearts. Historian David Canales takes Pati to historic locations. Then she tries the best tacos in town. 2026-05-04 Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada at his family's orange grove. Then Pati learns how Glorias candies are made. 2026-05-04 Chef Hugo Guajardo researches the best of Nuevo León's ingredients. He and Pati visit a family-owned restaurant that has perfected the art of drying meat. Then, she tries his famed charred chicken. 2026-05-04 Pati's climber friends take her on an adventure to the Sierra Madre mountains, followed by a quick elote snack. Later, Pati connects with four top chefs for a carne asada with a mountain backdrop. 2026-05-04 Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey. A group of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual. 2026-05-04 In Tekit, the capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts. 2026-05-04 Pati explores the streets of Yucatán's capital, Mérida. She tries the best tacos in Mérida at Wayan'e. The aroma of freshly made cookies lures her to Dondé Fabric, where their globitos and bizcochitos are an important part of Mérida's mornings. 2026-05-04 Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking. 2026-05-04 Pati arrives in Motul, a town in the history books for Yucatán's once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe. 2026-05-04 Temozón is the birthplace of Yucatán's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. 2026-05-04 Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients that make recados unique. 2026-05-04 No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people. 2026-05-04 An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced. 2026-05-04 In Yaxunah, Pati discovers Yucatán's league of their own. She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. 2026-05-04 Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen. 2026-05-04 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. 2026-05-04 Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water. 2026-05-04 Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master. 2026-05-04 Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli. 2026-05-04 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. 2026-05-04 Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto. 2026-05-04 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. 2026-05-05