Tastemade

Estados Unidos Estados Unidos

Tastemade se centra en contenido sobre comida, viajes y estilo de vida en el hogar, con una programación que apuesta por la narrativa visual y las demostraciones prácticas. El canal, disponible en Estados Unidos, emite series originales que exploran técnicas culinarias, cocinas regionales y las historias detrás de restaurantes y mercados de alimentos. Algunos programas destacan la repostería y la pastelería, mientras que otros siguen a chefs mientras consiguen ingredientes o preparan comidas en entornos no convencionales. Los segmentos de viajes suelen mostrar culturas gastronómicas locales, vendedores ambulantes y cocineros caseros de varios países. Episodios con formato documental abordan ocasionalmente temas como la fermentación, la agricultura urbana o la historia de platos específicos. La programación evita los formatos de competencia en estudio y, en cambio, enfatiza ubicaciones reales y habilidades prácticas de cocina.

El acceso en streaming a la biblioteca de Tastemade está disponible a través de su propia plataforma y servicios de suscripción selectos, donde los espectadores pueden explorar episodios por tema o ingrediente. La programación del canal en televisión tradicional suele rotar un conjunto central de series, con nuevos episodios añ

Programación
Andrew Zimmern's Wild Game Kitchen
00:00 - 00:30
Andrew Zimmern's Wild Game Kitchen
Venison and Duck Gumbo
Series, Cooking
Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
01:00 - 01:30
Andrew Zimmern's Wild Game Kitchen
Boar Ribs and Shrimp and Grits
Series, Cooking
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
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.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
03:00 - 03:30
Andrew Zimmern's Wild Game Kitchen
Venison and Duck Gumbo
Series, Cooking
Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
04:00 - 04:30
Andrew Zimmern's Wild Game Kitchen
Boar Ribs and Shrimp and Grits
Series, Cooking
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
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.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
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.
Andrew Zimmern's Wild Game Kitchen
06:00 - 06:30
Andrew Zimmern's Wild Game Kitchen
Venison and Duck Gumbo
Series, Cooking
Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.
Andrew Zimmern's Wild Game Kitchen
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.