Tastemade
Stati Uniti
Tastemade si concentra su contenuti legati a cibo, viaggi e lifestyle per la casa, con una programmazione che punta fortemente sulla narrazione visiva e sulle dimostrazioni pratiche. Il canale, disponibile negli Stati Uniti, trasmette serie originali che esplorano tecniche culinarie, cucine regionali e le persone dietro ristoranti e mercati alimentari. Alcuni programmi mettono in risalto la panificazione e la pasticceria, mentre altri seguono chef mentre cercano ingredienti o preparano pasti in ambienti non tradizionali. I segmenti di viaggio spesso presentano culture alimentari locali, venditori ambulanti e cuochi casalinghi in vari paesi. Episodi in stile documentaristico trattano occasionalmente argomenti come la fermentazione, l'agricoltura urbana o la storia di piatti specifici. La programmazione evita formati di competizione in studio e privilegia invece ambientazioni reali e abilità pratiche in cucina.
L'accesso in streaming alla libreria di Tastemade è disponibile attraverso la sua piattaforma e alcuni servizi di abbonamento selezionati, dove gli spettatori possono sfogliare gli episodi per argomento o ingrediente
Programma
00:00 - 01:00
Jamie Oliver's Feasts for Less
Homemade Bagels with Egg Salad and Cherry Chocolate Mousse
Series, Cooking
Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
01:00 - 02:00
Jamie Oliver's Feasts for Less
Creamy Broccoli & Blue Cheese Gnocchi and Beef & Potato Pasties
Series, Cooking
With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.
02:00 - 03:00
Jamie Oliver's Feasts for Less
Gnarly Celeriac Skewers and Cozy Tomato Soup
Series, Cooking
Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.
03:00 - 04:00
Jamie Oliver's Feasts for Less
Homemade Bagels with Egg Salad and Cherry Chocolate Mousse
Series, Cooking
Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
04:00 - 05:00
Jamie Oliver's Feasts for Less
Creamy Broccoli & Blue Cheese Gnocchi and Beef & Potato Pasties
Series, Cooking
With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date.
05:00 - 06:00
Jamie Oliver's Feasts for Less
Gnarly Celeriac Skewers and Cozy Tomato Soup
Series, Cooking
Jamie wraps up the series with a gnarly celeriac skewer & flatbread feast, a hearty spiced cauliflower bake complete with edible lid, a steaming winter chilli that's good for your health and for your wallet and two delicious ways to elevate lunch.
06:00 - 07:00
Jamie Oliver's Feasts for Less
Homemade Bagels with Egg Salad and Cherry Chocolate Mousse
Series, Cooking
Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury.
07:00 - 08:00
Jamie Oliver's Money-Saving Meals
Easy Stuffed Dumplings and British Fish & Chips
Series, Cooking
Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
08:00 - 09:00
Jamie Oliver's Money-Saving Meals
Better Than Takeout: Indian-Spiced Lentils
Series, Cooking
Jamie makes frugal leftovers fun with spaghetti frittata, bakes air-fryer pork pies using affordable mince, and preps a batch of butternut squash dal. Plus, budget-friendly chicken shish kebabs and thrifty mint choc chip whoopie pies!
09:00 - 10:00
Jamie Oliver's Money-Saving Meals
Comforting Mushroom Soup and Cheesy Soda Bread
Series, Cooking
Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
10:00 - 11:00
Jamie Oliver's Money-Saving Meals
Peperonata Eggs on Toast and Baked Cinnamon Apples
Series, Cooking
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
11:00 - 12:00
Jamie Oliver's Money-Saving Meals
Easy Chicken Curry and Feta Tomato Pasta
Series, Cooking
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
12:00 - 12:30
All Up In My Grill
Caribbean Latin BBQ
Series, Cooking
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 drink with a charred banana.
12:30 - 13:00
All Up In My Grill
Pizzapalooza
Series, Cooking
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.
13:00 - 13:30
All Up In My Grill
The Art of Open Fire Cooking
Series, 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.
13:30 - 14:00
All Up In My Grill
Pizza-Town
Series, Cooking
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.
14:00 - 14:30
All Up In My Grill
Yakitori and More-Y
Series, Cooking
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.
14:30 - 15:00
All Up In My Grill
Luxe Lobster & Prime Rib
Series, Cooking
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.
15:00 - 15:30
All Up In My Grill
Beer Brats & BBQ Ribs
Series, Cooking
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.
15:30 - 16:00
All Up In My Grill
Wok Cooking On A Charcoal Grill
Series, Cooking
Anything is possible with a wok and a good ol' charcoal grill, at least if you're Chef Dale, who throws together a heavenly spread of fiery eats, from drunken meats, stir fried veggies, and stir fried noodles.
16:00 - 16:30
All Up In My Grill
Thanksgiving On The Grill
Series, Cooking
Thanksgiving goes to the grill with Chef Dale-juicy spatchcock turkey, grilled sage-cornbread stuffing, smoked green bean casserole, and pumpkin donut bread pudding drenched in bourbon brown butter sauce.
16:30 - 17:00
All Up In My Grill
Tempting Tasty Tacos
Series, Cooking
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.
17:00 - 17:30
Barbecue: Smoke Out
Every Kind of Rib: Dino, Fried, Smoked, Grilled and Glazed
Series, Cooking
It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty Cabbage.
17:30 - 18:00
Barbecue: Smoke Out
Southern Comfort: Oxtails, Collard Greens and Dirty Rice
Series, Cooking
We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.
18:00 - 18:30
Barbecue: Smoke Out
Why LA's Danger Dog is the Best Thing You'll Ever Eat
Series, Cooking
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
18:30 - 19:00
Barbecue: Smoke Out
The Only Pulled Pork Recipe You'll Ever Need
Series, Cooking
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.
19:00 - 19:30
Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
Series, Cooking
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
19:30 - 20:00
Andrew Zimmern's Wild Game Kitchen
The Essence of Grill Culture
Series, Cooking
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 a herb salad and charred miso sweet potatoes.
20:00 - 20:30
Andrew Zimmern's Wild Game Kitchen
Southern Shrimp Skewers and Asian Crispy Rice
Series, Cooking
Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy basmati rice and a complex sambal.
20:30 - 21:00
Andrew Zimmern's Wild Game Kitchen
Nashville Hot Pheasant and Mint Basil Lemonade
Series, Cooking
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice-cold mint basil lemonade.
21:00 - 21:30
Andrew Zimmern's Wild Game Kitchen
Holy Mackerel!
Series, Cooking
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
21:30 - 22:00
Andrew Zimmern's Wild Game Kitchen
Minnesota's Foraged Mushroom Feast
Series, Cooking
Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.
22:00 - 22:30
Andrew Zimmern's Wild Game Kitchen
Carne Adovada
Series, Cooking
Chef Andrew Zimmern prepares Carne Adovada.
22:30 - 23:00
Andrew Zimmern's Wild Game Kitchen
Wild Seafood Risotto
Series, Cooking
Chef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.
23:00 - 23:30
Andrew Zimmern's Wild Game Kitchen
Tuna 101: Grilled, Poached and Raw
Series, Cooking
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
23:30 - 00:00
Andrew Zimmern's Wild Game Kitchen
Grilled Squid Salad and Crispy Squid on the Plancha
Series, Cooking
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.