Tastemade
الولايات المتحدة
Tastemade يركز على محتوى الطعام والسفر ونمط الحياة المنزلي، مع برامج تعتمد بشكل كبير على السرد البصري والعروض العملية. القناة، المتاحة في الولايات المتحدة، تبث مسلسلات أصلية تستكشف تقنيات الطهي والمأكولات الإقليمية والأشخاص الذين يقفون وراء المطاعم وأسواق الطعام. بعض البرامج تسلط الضوء على الخبز وأعمال الحلويات، بينما يتابع أخرى الطهاة أثناء شرائهم للمكونات أو إعدادهم للوجبات في بيئات غير تقليدية. غالبًا ما تعرض فقرات السفر ثقافات الطعام المحلية وبائعي الشوارع والطهاة المنزليين في بلدان مختلفة. تغطي الحلقات الوثائقية أحيانًا موضوعات مثل التخمير والزراعة الحضرية أو تاريخ أطباق معينة. تتجنب البرامج صيغ المسابقات الاستوديوية وبدلاً من ذلك تركز على المواقع الواقعية والمهارات العملية في المطبخ.
يتوفر الوصول إلى مكتبة Tastemade عبر منصتها الخاصة وخدمات الاشتراك المختارة، حيث يمكن للمشاهدين تصفح الحلقات حسب
الجدول
00:00 - 00:30
Andrew Zimmern's Wild Game Kitchen
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Series, Cooking
Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.
00:30 - 01:00
Andrew Zimmern's Wild Game Kitchen
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
Series, Cooking
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.
01:00 - 01:30
Andrew Zimmern's Wild Game Kitchen
Back to Our Caveman Roots
Series, Cooking
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.
01:30 - 02:00
Andrew Zimmern's Wild Game Kitchen
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
Series, Cooking
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.
02:00 - 02:30
Andrew Zimmern's Wild Game Kitchen
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Series, Cooking
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
02:30 - 03:00
Andrew Zimmern's Wild Game Kitchen
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Series, Cooking
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.
03:00 - 03:30
Andrew Zimmern's Wild Game Kitchen
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Series, Cooking
Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.
03:30 - 04:00
Andrew Zimmern's Wild Game Kitchen
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
Series, Cooking
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.
04:00 - 04:30
Andrew Zimmern's Wild Game Kitchen
Back to Our Caveman Roots
Series, Cooking
Chef Andrew Zimmern goes primal with two antelope dishes: a Greek-style whole leg roasted over the open fire with a lemony avgolemono sauce and crispy potatoes, and a simple antelope tenderloin carpaccio served with roasted tomatoes and Parmesan.
04:30 - 05:00
Andrew Zimmern's Wild Game Kitchen
Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg
Series, Cooking
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.
05:00 - 05:30
Andrew Zimmern's Wild Game Kitchen
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Series, Cooking
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
05:30 - 06:00
Andrew Zimmern's Wild Game Kitchen
Elk Tenderloin Tostadas and Grilled Rack of Ribs
Series, Cooking
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.
06:00 - 06:30
Andrew Zimmern's Wild Game Kitchen
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Series, Cooking
Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.
06:30 - 07:00
Andrew Zimmern's Wild Game Kitchen
Grilled Eggplant Caponata Toast and Crispy Squab Katsu
Series, Cooking
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.