Tastemade
Hoa Kỳ
Tastemade tập trung vào nội dung về ẩm thực, du lịch và phong cách sống tại gia, với các chương trình thiên về kể chuyện bằng hình ảnh và hướng dẫn thực hành trực quan. Kênh này, hiện có mặt tại Hoa Kỳ, phát sóng các series nguyên bản khám phá kỹ thuật nấu ăn, ẩm thực vùng miền, và những con người đứng sau các nhà hàng cùng chợ thực phẩm. Một số chương trình làm nổi bật mảng làm bánh và bánh ngọt, trong khi những chương trình khác theo chân các đầu bếp khi họ tìm kiếm nguyên liệu hoặc chuẩn bị bữa ăn trong những bối cảnh phi truyền thống. Các phân đoạn du lịch thường giới thiệu văn hóa ẩm thực địa phương, hàng rong và những người nấu ăn tại nhà ở nhiều quốc gia khác nhau. Các tập phim dạng phóng sự thỉnh thoảng đề cập đến các chủ
Lịch phát sóng
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.