Tastemade

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.

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.

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.

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.

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.

Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.

Chef Dale Talde pulls out all the stops for this daddy-sized dinner. He grills up prime rib with herb & horseradish crust, lobster & chili sauce American, charred green beans with garlic tahini, and cheddar-stuffed parker house rolls.

Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks... The Porterhouse.

It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smoky mushroom queso taco with truffle mole negro.

Chef Dale Talde grills smoked ham and pineapple praline sliders, sweet potatoes with soy maple bacon, eggplant with labneh and cranberries, a holiday mezze plate and a grilled coquito cocktail.

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled Caesar salad to finish it off.

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.

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.

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.

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.

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.

Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.

Chef Dale Talde pulls out all the stops for this daddy-sized dinner. He grills up prime rib with herb & horseradish crust, lobster & chili sauce American, charred green beans with garlic tahini, and cheddar-stuffed parker house rolls.

Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks... The Porterhouse.

It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smoky mushroom queso taco with truffle mole negro.

Chef Dale Talde grills smoked ham and pineapple praline sliders, sweet potatoes with soy maple bacon, eggplant with labneh and cranberries, a holiday mezze plate and a grilled coquito cocktail.

Chef Dale Talde grills up summer favorites perfect for any backyard BBQ. Cheddar beer brats in a pretzel bun, BBQ lamb ribs with Chinese mustard sauce, watermelon lime soju punch, & warm donuts with grilled strawberries & whipped cream for dessert.

Chef Dale Talde grills a Chicago-style pie, pepperoni pizza pocket, chicken wings, and a zesty grilled Caesar.

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.

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.

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.

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.

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!

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!

Gordon teaches us how to cook for special occasions, including stuffed lamb with spinach and pine nuts, Vietnamese-style fresh prawn rolls and a sumptuous whole sea bass stuffed with fennel, lemon and capers.

Gordon turns his focus to home baking. Recipes include his flavor-packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Gordon's tackles stress-free cooking with recipes including sticky pork ribs, meatballs four ways and an amazing chilli chicken with ginger and coriander that just gets better and better with time.

Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.

Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.

Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.

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!

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.