Tastemade

Estados Unidos Estados Unidos

Tastemade é focado em conteúdo sobre culinária, viagens e estilo de vida doméstico, com uma programação que valoriza a narrativa visual e demonstrações práticas. O canal, disponível nos Estados Unidos, exibe séries originais que exploram técnicas culinárias, cozinhas regionais e as pessoas por trás de restaurantes e mercados de alimentos. Alguns programas destacam panificação e confeitaria, enquanto outros acompanham chefs na busca por ingredientes ou no preparo de refeições em ambientes não convencionais. Os segmentos de viagem frequentemente mostram culturas alimentares locais, vendedores de rua e cozinheiros caseiros em diversos países. Episódios em estilo documentário ocasionalmente abordam temas como fermentação, agricultura urbana ou a história de pratos específicos. A programação evita formatos de competição em estúdio e, em vez disso, enfatiza locais reais e habilidades práticas de cozinha.

O acesso ao acervo do Tastemade por streaming está disponível em sua própria plataforma e em serviços de assinatura selecionados, onde os espectadores podem navegar por episódios por tema ou ingrediente. A grade do canal na televisão tradicional geralmente alterna um conjunto central de

Programação
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.