Tastemade focuses on food, travel, and home lifestyle content, with programming that leans heavily into visual storytelling and hands-on demonstrations. The channel, available in the United States, airs original series that explore cooking techniques, regional cuisines, and the people behind restaurants and food markets. Some shows highlight baking and pastry work, while others follow chefs as they source ingredients or prepare meals in non-traditional settings. Travel segments often feature local food cultures, street vendors, and home cooks in various countries. Documentary-style episodes occasionally cover topics like fermentation, urban farming, or the history of specific dishes. The programming avoids studio-based competition formats and instead emphasizes real-world locations and practical kitchen skills.

Streaming access to Tastemade’s library is available through its own platform and select subscription services, where viewers can browse episodes by topic or ingredient. The channel’s schedule on traditional television typically rotates a core set of series, with new episodes added periodically. Many segments are shot on location rather than in a fixed studio, giving the footage a documentary feel. The content is designed for viewers who want to watch people cook and travel without voiceover commentary or high-energy editing. No news, sports, music videos, or religious programming appear in the lineup

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Barbecue: Smoke Out
00:00 - 00:30
Barbecue: Smoke Out
Series, Cooking
These Smoked Turkey Legs are better than the State Fair
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.
Barbecue: Smoke Out
00:30 - 01:00
Barbecue: Smoke Out
Series, Cooking
The Only Pulled Pork Recipe You'll Ever Need
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.
Andrew Zimmern's Wild Game Kitchen
01:00 - 01:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
01:30 - 02:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Wild Game Kitchen
02:00 - 02:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Andrew Zimmern's Wild Game Kitchen
02:30 - 03:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Boar Ragu and Blackened Steelhead
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
Andrew Zimmern's Wild Game Kitchen
03:00 - 03:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Grilled Squid Salad and Crispy Squid on the Plancha
Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.
Andrew Zimmern's Wild Game Kitchen
03:30 - 04:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
Andrew Zimmern's Wild Game Kitchen
04:00 - 04:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
04:30 - 05:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Wild Game Kitchen
05:00 - 05:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Tuna 101: Grilled, Poached and Raw
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Andrew Zimmern's Wild Game Kitchen
05:30 - 06:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Boar Ragu and Blackened Steelhead
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
Andrew Zimmern's Wild Game Kitchen
06:00 - 06:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Grilled Squid Salad and Crispy Squid on the Plancha
Andrew Zimmern creates a vibrant salad where grilled squid is served with shaved fennel, cherry tomatoes, endive, and a lemon dressing. Then, Andrew shares his country-style squid on the plancha with fresh breadcrumbs, chilies, and a homemade aioli.
Andrew Zimmern's Wild Game Kitchen
06:30 - 07:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Poultry Perfection: Moroccan Spiced Guinea Hen with Charred Vegetables
Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.
Andrew Zimmern's Wild Game Kitchen
07:00 - 07:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Carne Adovada
Chef Andrew Zimmern prepares Carne Adovada.
Andrew Zimmern's Wild Game Kitchen
07:30 - 08:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
A Whole Roasted Hog
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Wild Game Kitchen
08:00 - 08:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
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.
Andrew Zimmern's Wild Game Kitchen
08:30 - 09:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
The Essence of Grill Culture
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with an herb salad and charred miso sweet potatoes.
Andrew Zimmern's Wild Game Kitchen
09:00 - 09:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Venison Paillard and Hearty Hunter's Stew
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.
Andrew Zimmern's Wild Game Kitchen
09:30 - 10:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
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.
Andrew Zimmern's Wild Game Kitchen
10:00 - 10:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Hawaiian Plate Lunch
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.
Andrew Zimmern's Wild Game Kitchen
10:30 - 11:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Yakitori-Style Skewers and Pheasant Flatbread
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
Andrew Zimmern's Wild Game Kitchen
11:00 - 11:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Boar Ribs and Shrimp and Grits
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Andrew Zimmern's Wild Game Kitchen
11:30 - 12:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Chicken Fried Deer and Creole Halibut
Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Andrew Zimmern's Wild Game Kitchen
12:00 - 12:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Elk Tenderloin Tostadas and Grilled Rack of Ribs
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.
Barbecue: Smoke Out
12:30 - 13:00
Barbecue: Smoke Out
Series, Cooking
Beef Shank is the New Brisket
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.
All Up In My Grill
13:00 - 13:30
All Up In My Grill
Series, Cooking
Yakitori and More-Y
Don't sleep on grilled chicken, especially if it's Chef Dale night to cook! He's serving up Japanese style yakitori three ways, from spicy to sweet to zesty, with crispy rice, and of course he adds his own flair to these delicious skewered snacks.
All Up In My Grill
13:30 - 14:00
All Up In My Grill
Series, Cooking
The Heat Is On
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
All Up In My Grill
14:00 - 14:30
All Up In My Grill
Series, Cooking
Pizza-Town
Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.
All Up In My Grill
14:30 - 15:00
All Up In My Grill
Series, Cooking
Kabob-alicious
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
All Up In My Grill
15:00 - 15:30
All Up In My Grill
Series, Cooking
Taco Like It's Hot
Taco night, Dale-style! Puffy al pastor tacos stuffed with pineapple-chile pork, grilled chicken pepian with charred tomato sauce, crispy street corn ribs, and dulce de leche empanadas. Taco Tuesday who?
All Up In My Grill
15:30 - 16:00
All Up In My Grill
Series, Cooking
Tandoor On The Grill
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
All Up In My Grill
16:00 - 16:30
All Up In My Grill
Series, Cooking
Caribbean Latin BBQ
Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.
All Up In My Grill
16:30 - 17:00
All Up In My Grill
Series, Cooking
The Art of Open Fire Cooking
Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
All Up In My Grill
17:00 - 17:30
All Up In My Grill
Series, Cooking
Sunday Vietnamese Brisket with Noodles
Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?
All Up In My Grill
17:30 - 18:00
All Up In My Grill
Series, Cooking
Bougie Badass Burgers
Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.
Barbecue: Life of Fire
18:00 - 18:30
Barbecue: Life of Fire
Series, Cooking
Hickory Smoked Virginia Ham & Mint Juleps
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Barbecue: Life of Fire
18:30 - 19:00
Barbecue: Life of Fire
Series, Cooking
Greek Spit Roast Lamb
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.
Barbecue: Life of Fire
19:00 - 19:30
Barbecue: Life of Fire
Series, Cooking
Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.
Barbecue: Life of Fire
19:30 - 20:00
Barbecue: Life of Fire
Series, Cooking
Uncovering Houston BBQ's Asian Influences
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.
Barbecue: Life of Fire
20:00 - 20:30
Barbecue: Life of Fire
Series, Cooking
South Carolina Peach-Glazed Ribs with Rice Middlins
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.
Barbecue: Life of Fire
20:30 - 21:00
Barbecue: Life of Fire
Series, Cooking
Live Fire Whole Trout
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.
Barbecue: Life of Fire
21:00 - 21:30
Barbecue: Life of Fire
Series, Cooking
Red Curry Braised Pork with Mustard Greens
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.
Barbecue: Life of Fire
21:30 - 22:00
Barbecue: Life of Fire
Series, Cooking
The Secret to Texas-Style Smoked Brisket
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Barbecue: Life of Fire
22:00 - 22:30
Barbecue: Life of Fire
Series, Cooking
The Legend of Louis Mueller's Dino Beef Ribs
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.
Barbecue: Life of Fire
22:30 - 23:00
Barbecue: Life of Fire
Series, Cooking
Santa Maria Style Sirloin Steak
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.
Barbecue: Life of Fire
23:00 - 23:30
Barbecue: Life of Fire
Series, Cooking
Pit-Cooked Chicken with Alabama White Sauce
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.
Barbecue: Life of Fire
23:30 - 00:00
Barbecue: Life of Fire
Series, Cooking
West Tennessee Whole Hog
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.