Tastemade 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style. 2026-05-07 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. 2026-05-07 Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars. 2026-05-07 Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs. 2026-05-07 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. 2026-05-07 Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style. 2026-05-07 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. 2026-05-07 Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars. 2026-05-07 Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs. 2026-05-07 It's not every day that you get to hunt alongside a game warden, but for this trip, Jess does just that when she meets up with her friend Chris to do some fall turkey hunting. 2026-05-07 Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture. 2026-05-07 With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire. 2026-05-07 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. 2026-05-07 Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 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. 2026-05-07 Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast. 2026-05-07 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. 2026-05-07 Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu. 2026-05-07 Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions. 2026-05-07 Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella. 2026-05-07 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. 2026-05-07 Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass. 2026-05-07 Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping. 2026-05-07 Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos. 2026-05-07 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 squeeze of lime. 2026-05-08 Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce. 2026-05-08 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. 2026-05-08 Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass. 2026-05-08 Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping. 2026-05-08 Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos. 2026-05-08 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 squeeze of lime. 2026-05-08 Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce. 2026-05-08 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. 2026-05-08 Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass. 2026-05-08 It's not every day that you get to hunt alongside a game warden, but for this trip, Jess does just that when she meets up with her friend Chris to do some fall turkey hunting. 2026-05-08 Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture. 2026-05-08 With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire. 2026-05-08 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. 2026-05-08 Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger. 2026-05-08 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. 2026-05-08 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. 2026-05-08 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. 2026-05-08 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. 2026-05-08 Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast. 2026-05-08 It's not every day that you get to hunt alongside a game warden, but for this trip, Jess does just that when she meets up with her friend Chris to do some fall turkey hunting. 2026-05-08 Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture. 2026-05-08 With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire. 2026-05-08 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. 2026-05-08 Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger. 2026-05-08 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. 2026-05-08 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. 2026-05-08 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. 2026-05-08 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. 2026-05-08 Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast. 2026-05-08 Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients. 2026-05-08 Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles. 2026-05-08 Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients. 2026-05-08 Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients. 2026-05-08 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. 2026-05-08 Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna. 2026-05-08 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. 2026-05-08 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. 2026-05-08 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. 2026-05-08 Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake. 2026-05-09