Tastemade

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!

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!

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!

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!

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 cheesy gorgeousness.

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!

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!

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!

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!

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 cheesy gorgeousness.

Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

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.

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.

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.

Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

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.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.

Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

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.

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.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.