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
Grilled Clams Casino and Garlicky Clam Pizza
Series, Cooking
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Andrew Zimmern's Wild Game Kitchen
00:30 - 01:00
Andrew Zimmern's Wild Game Kitchen
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Series, Cooking
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Andrew Zimmern's Wild Game Kitchen
01:00 - 01:30
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.
Andrew Zimmern's Wild Game Kitchen
01:30 - 02:00
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.
Andrew Zimmern's Wild Game Kitchen
02:00 - 02:30
Andrew Zimmern's Wild Game Kitchen
Grilled Rabbit with Panzanella Salad
Series, Cooking
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Andrew Zimmern's Wild Game Kitchen
02:30 - 03:00
Andrew Zimmern's Wild Game Kitchen
Bison Brats & Grilled Kebabs on Flatbread
Series, Cooking
Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
Andrew Zimmern's Wild Game Kitchen
03:00 - 03:30
Andrew Zimmern's Wild Game Kitchen
Grilled Clams Casino and Garlicky Clam Pizza
Series, Cooking
Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.
Andrew Zimmern's Wild Game Kitchen
03:30 - 04:00
Andrew Zimmern's Wild Game Kitchen
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Series, Cooking
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Andrew Zimmern's Wild Game Kitchen
04:00 - 04:30
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.
Andrew Zimmern's Wild Game Kitchen
04:30 - 05:00
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.