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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert! 2026-10-04 Jamie makes frugal leftovers fun with spaghetti frittata, bakes air-fryer pork pies using affordable mince, and preps a batch of butternut squash dal. Plus, budget-friendly chicken shish kebabs and thrifty mint choc chip whoopie pies! 2026-10-04 Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns! 2026-10-04 Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads! 2026-10-04 Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels! 2026-10-04 Eggplant: A fruit you didn't know was a fruit. Often underrated and overlooked, Frankie shows us how to shop for and cook this filling, delicious, cost-effective, and versatile ingredient. Master these cooking techniques. 2026-10-04 Frankie shows which cuts of meat provide the most bang for a consumer's buck, and equally important, how to cook them for optimal flavor. 2026-10-04 Frankie busts the myth that eating plant-based is expensive. Preparing these good-for-you meals is all about eating seasonally to save money on produce, and shopping the bulk aisle for even more savings on plant-based pantry items. 2026-10-04 Frankie figured out the weekly budget grocery equation so you don't have to. Breakfast, lunch, and dinner for seven days, for a family of four, for under $150. All it takes is a little planning, meal prep, and using up leftovers in inventive ways. 2026-10-04 Cheese can be really expensive. Frankie teaches us how to cook with more affordable cheese swaps than what might normally be called for in a recipe. More importantly, we learn how to stretch cheese in a dish so it can be the star. 2026-10-04 Tomatoes are one of the most produced fruits, especially when in season. Frankie teaches us how to prepare them fresh in a variety of ways. And for even more savings, Frankie will share a few tips on how to preserve tomatoes. 2026-10-04 Date night doesn't have to be at an over-priced, mediocre restaurant. Frankie prepares an affordable and delicious sushi date night at home, filled with three courses, plus tips on how to set date night ambiance at home on a struggle budget. 2026-10-04 A big way to save money on a struggle budget is to prepare homemade lunches for work. Frankie shows us how to make five delicious lunches for the whole work week. Each one flavored differently during meal prep so you don't get bored. 2026-10-04 Flour has the superpower to transform into an endless variety of meals, and a little goes a long way. Frankie teaches us how to make three different meals using flour as the affordable vehicle. Save money, learn new techniques. 2026-10-04 You say hot dishes, Frankie says casserole. Either way, these one-pot hot dishes are an affordable way to feed a group of people, or the family for dinner. Plus they're great to freeze for future meals. 2026-10-04 Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo. 2026-10-04 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. 2026-10-04 Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening. 2026-10-04 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. 2026-10-04 Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry. 2026-10-04 Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas. 2026-10-04 Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice. 2026-10-04 Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney. 2026-10-04 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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 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. 2026-10-04 Chef Andrew Zimmern demystifies cooking clams, mussels and oysters. 2026-10-04 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. 2026-10-04 Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes. 2026-10-05 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 a squeeze of lime. 2026-10-05 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. 2026-10-05 Chef Andrew Zimmern demystifies cooking clams, mussels and oysters. 2026-10-05 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. 2026-10-05 Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes. 2026-10-05 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 a squeeze of lime. 2026-10-05 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. 2026-10-05 Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo. 2026-10-05 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. 2026-10-05 Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening. 2026-10-05 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. 2026-10-05 Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry. 2026-10-05 Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas. 2026-10-05 Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice. 2026-10-05 Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney. 2026-10-05 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. 2026-10-05 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. 2026-10-05 Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening. 2026-10-05 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. 2026-10-05 Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry. 2026-10-05 Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas. 2026-10-05 Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice. 2026-10-05 Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney. 2026-10-05 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. 2026-10-05 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. 2026-10-05 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. 2026-10-05 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. 2026-10-05 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. 2026-10-05 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. 2026-10-05 The judges have a bone to pick with the chefs in the Signature Round. No stone is left unturned as the chefs battle it out in the Crossfire Round. The Feast of Fire serves up some flame-kissed New Orleans food. 2026-10-05 Tension flares up quickly in the Wildfire Round. Chefs must take the Crossfire Round with a grain of salt, and the final round is all about celebrating the Cape. 2026-10-05 In the Wildfire Round, the chefs try not to crack under pressure. It's Fight or Flight in the Crossfire Round, and in the Feast of Fire, the judges are treated to some Southern Hospitality. 2026-10-05 For the ultimate BBQ experience, Jamie cooks a Butterflied Leg of Lamb, his Spiced Chicken Kebabs and creamy butter sauce perfect for a party, followed by Grilled Fish Tacos and Jamie's Tear 'n' Share Veggie Pancake ready to feed a crowd. 2026-10-05 Jamie shares his perfect Steak & Chargrilled Salad, a Chicken Caesar Salad with an upgrade on the bars, Italia-inspired Sizzling Lamb Lollipops and his delicious Whole Barbecue Fish & Ratatouille to upgrade your grill skills! 2026-10-05 Jamie takes outdoor cooking to new heights with his Ultimate Barbecue Breakfast, a smoke-kissed Sesame Chicken Burger, his Veggie Barbecue Mezze offering an epic spread; and his Surf & Turf Mixed Grill is a perfect party crowd-pleaser! 2026-10-05 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. 2026-10-05 Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema. 2026-10-05 It's an elk tailgate over live fire. Andrew makes chorizo-spiced elk meatballs with queso fundido and red chile salsa, then cooks hay-smoked elk chops with charred alliums and black garlic-juniper butter. 2026-10-05 Andrew takes on "little fish, big fish," cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain. 2026-10-05 Andrew builds a massive Chicago-style fried beef sandwich with peppers, onions and molten cheese before tackling true snout-to-tail cooking: a whole simmered cow head transformed into crispy tacos de cabeza with two salsas. 2026-10-06