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
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.