Tastemade

Stati Uniti 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
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.