Tastemade 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. 2026-10-27 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. 2026-10-27 Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone. 2026-10-27 Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style. 2026-10-27 Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with. 2026-10-27 Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs. 2026-10-27 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. 2026-10-27 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. 2026-10-27 Pat Martin heads to the Cherokee National Forest for a day of fly-fishing with an old friend, and to cook up their fresh catch over the campfire. 2026-10-27 Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket. 2026-10-27 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. 2026-10-27 Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone. 2026-10-27 Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage. 2026-10-27 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. 2026-10-27 Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars. 2026-10-27 Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks. 2026-10-27 When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs. 2026-10-27 Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth. 2026-10-27 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. 2026-10-27 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. 2026-10-27 Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master. 2026-10-27 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. 2026-10-27 Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen. 2026-10-27 Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water. 2026-10-27 Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli. 2026-10-27 Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto. 2026-10-27 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. 2026-10-27 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. 2026-10-27 Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master. 2026-10-27 Jamie cooks three one-pan recipes that provide a perfect solution for busy life: a superfast, flavour-packed smoky noodle soup; the cleverest homemade bread in a pan; and a chicken & mushroom pie with a time-saving tip for perfect pastry. 2026-10-27 Jamie shares three easy one-pan wonders: an aubergine burger, sesame salmon, and chickpea & squash casserole! 2026-10-27 In this episode Jamie takes midweek meals up a notch, knocking out a flavour-packed, simple gnocchi supper and giant spicy meatballs full of delicious time-saving cheats, and turns a family favourite on its head with his upside-down fish pie. 2026-10-27 Jamie cooks two one-pan recipes that are ideal for busy lives: his take on shakshuka with asparagus, broccoli & harissa; and an outrageously good pulled pork that can be batched up, frozen and used in loads of meals whenever you're ready. 2026-10-27 Jamie cooks three one-pan recipes: smoked salmon pasta, a loaded beef burger, and sticky toffee apple buns. 2026-10-27 Jamie kicks off his new one-pan series with a simplified and delicious frying-pan pasta, a clever twist on a fish pie that's full of flavour with none of the fuss, and a sublime roast lamb feast with a fantastic hack to speed up cooking. 2026-10-27 Jamie shares more fabulous one-pan dishes: foolproof tray-baked salmon in a bag; super-easy tomato fritters that you can rattle out in a frying pan; and roasted rolled pork and a risotto that are BOTH cooked in the same casserole pan. Result! 2026-10-27 Jamie shows us a delicious range of one-pan dishes: a super-speedy smashed lemongrass chicken; flavour-packed sweet potato chilli with homemade nachos; and a chocolate party tray cake with retro tinned-mandarin and buttercream filling. 2026-10-27 Elevated pasta doesn't need to be complicated or expensive. Chef Frankie Celenza makes Peperonata Pasta with just 5 ingredients. Plus, how to properly store sauce for a future meal. 2026-10-28 Chef Frankie Celenza goes rogue with his take on a classic mid-western dish: the 7 Layer Salad. 2026-10-28 Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for. 2026-10-28 Chef Frankie Celenza whips up a lemon-herb compound butter that's great on everything, then uses it to sear coffee-rubbed blackened catfish. Freeze extras into flavor coins for months of easy flavor! Because everything is better with butter. 2026-10-28 What's better than hot noodles on a hot day? Cold noodles on a hot day! Chef Frankie Celenza whips up a luxury lunch at home: cold soba noodles in homemade kombu dashi with seared mushrooms. Plus, a savvy storage tip for optimal leftovers. 2026-10-28 Chef Frankie Celenza whips up cozy Pasta e Fagioli from pantry staples, turning simple beans and pasta into a soup or stew that tastes like Nonna made it. This recipe is the ultimate way to clean out your fridge and pantry. 2026-10-28 Canned Spam to the rescue. Chef Frankie Celenza turns the humble shelf-stable pantry item into crispy, Mediterranean-spiced gyro meat, served in quick 20-minute pitas with homemade tzatziki. Plus, a lesson on homemade spice blends. 2026-10-28 Chef Frankie Celenza makes cozy, comforting Matzo Ball Soup entirely from scratch, almost. Rotisserie chicken is the struggle hero of this classic recipe, searing the skin to create rich schmaltz. Plus homemade matzo balls that float and never sink. 2026-10-28 A comforting pub classic made easy. Chef Frankie Celenza turns inexpensive chuck roast and rich stout beer into a hearty British Beef and Ale Pie with a waterproof hot water crust. Plus, how to cook once for comfort food twice. 2026-10-28 Chef Frankie makes a rich, silky ragù using an often misunderstood ingredient: chicken liver. Plus, how to stretch your meat with more meat. 2026-10-28 Chef Frankie Celenza elevates a packet of ramen for a hearty yet dainty salad. The dish features crispy croutons atop a crunchy napa cabbage with fruit, nuts and leftover chicken. Plus, a reminder to make your own salad dressing. You can do it! 2026-10-28 Make the perfect bacon, egg and cheese sandwich for yourself or for a crowd with Chef Frankie Celenza's tips on homemade condiments and the secret to crispy bacon every time. 2026-10-28 Have you ever wondered what's the difference between a Philly Cheesesteak and a French Dip Sandwich? Chef Frankie Celenza takes a bite out of both and invents a whole new, affordable, delicious sandwich: The Wichita! 2026-10-28 Fancy meets frozen with this easy meal the whole family will love. Chef Frankie Celenza makes Broccoli Mac & Cheese with a roux-based béchamel and frozen broccoli. Plus, a tip before you throw away that Parmesan cheese rind. 2026-10-28 Elevated pasta doesn't need to be complicated or expensive. Chef Frankie Celenza makes Peperonata Pasta with just 5 ingredients. Plus, how to properly store sauce for a future meal. 2026-10-28 Chef Frankie Celenza goes rogue with his take on a classic mid-western dish: the 7 Layer Salad. 2026-10-28 Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for. 2026-10-28 Chef Frankie Celenza whips up a lemon-herb compound butter that's great on everything, then uses it to sear coffee-rubbed blackened catfish. Freeze extras into flavor coins for months of easy flavor! Because everything is better with butter. 2026-10-28