Tastemade Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch. 2026-06-26 With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date. 2026-06-26 Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard. 2026-06-26 Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch. 2026-06-26 With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date. 2026-06-26 Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage. 2026-06-26 Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London. 2026-06-26 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. 2026-06-26 Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone. 2026-06-26 It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard. 2026-06-26 Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders. 2026-06-26 We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich. 2026-06-26 We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni. 2026-06-26 From a cosy chicken hotpot with braised cabbage to cheesy French-toast crumpets with smashed peas and bacon, a quick, aromatic fish curry, and a golden pear & almond cake with orange drizzle, Jamie proves simple ingredients really can shine. 2026-06-26 Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage. 2026-06-26 Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London. 2026-06-26 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. 2026-06-26 Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone. 2026-06-26 It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard. 2026-06-26 Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders. 2026-06-26 We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich. 2026-06-26 We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni. 2026-06-26 From a cosy chicken hotpot with braised cabbage to cheesy French-toast crumpets with smashed peas and bacon, a quick, aromatic fish curry, and a golden pear & almond cake with orange drizzle, Jamie proves simple ingredients really can shine. 2026-06-26 From crispy, herby Caprese chicken burgers to golden spinach pies, creamy pork & fennel ragù with fresh pappardelle, and a comforting tinned peach cobbler with fruit-rippled cream, Jamie proves budget-friendly cooking can be utterly delicious. 2026-06-26 Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury. 2026-06-26 With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date. 2026-06-26 Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard. 2026-06-26 Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch. 2026-06-26 Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita. 2026-06-26 Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel! 2026-06-26 Jamie cooks a speedy midweek chicken tray bake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart. 2026-06-26 Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket tray bake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart. 2026-06-26 Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù. 2026-06-27 Jamie cooks a speedy midweek chicken tray bake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart. 2026-06-27 Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket tray bake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart. 2026-06-27 Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù. 2026-06-27 Jamie cooks a speedy midweek chicken tray bake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart. 2026-06-27 From crispy, herby Caprese chicken burgers to golden spinach pies, creamy pork & fennel ragù with fresh pappardelle, and a comforting tinned peach cobbler with fruit-rippled cream, Jamie proves budget-friendly cooking can be utterly delicious. 2026-06-27 Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury. 2026-06-27 With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date. 2026-06-27 Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard. 2026-06-27 Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch. 2026-06-27 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. 2026-06-27 Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business. 2026-06-27 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. 2026-06-27 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. 2026-06-27 Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture. 2026-06-27 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. 2026-06-27 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. 2026-06-27 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. 2026-06-27 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. 2026-06-27 Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger. 2026-06-27 We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni. 2026-06-27 We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich. 2026-06-27 Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders. 2026-06-27 It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard. 2026-06-27 Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard. 2026-06-27 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. 2026-06-27 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. 2026-06-27 Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette. 2026-06-27 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. 2026-06-27 Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce. 2026-06-27 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. 2026-06-27 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. 2026-06-27 Chef Andrew Zimmern prepares Carne Adovada. 2026-06-27 Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragù. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan. 2026-06-27 For pig roast perfection, Chef Andrew Zimmern marinates a whole hog. 2026-06-27 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. 2026-06-27 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. 2026-06-27 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. 2026-06-27 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. 2026-06-28