Tastemade

美国 美国

Tastemade 專注於美食、旅遊與居家生活內容,節目編排著重視覺敘事與實作示範。該頻道在美國播出,推出原創系列節目,探討烹飪技巧、地方菜系,以及餐廳與市集背後的人物。部分節目聚焦烘焙與糕點製作,另一些則跟隨主廚尋找食材或在非傳統環境中備餐。旅遊單元常介紹各國的在地飲食文化、街頭攤販與家庭廚師。紀錄片風格的集數偶爾涵蓋發酵、都市農耕或特定菜餚的歷史等主題。節目編排避開棚內競賽形式,而強調實地場景與實用廚房技能。

觀眾可透過 Tastemade 自家平台及特定訂閱服務串流觀看其節目庫,並依主題或食材瀏覽各集內容。該頻道在傳統電視上的節目表通常輪播核心系列,並定期新增集數。許多片段在實地而非固定攝影棚拍攝,賦予畫面紀錄片質感。內容專為想觀看人們烹飪與旅行、且不喜歡旁白解說或快節奏剪輯的觀眾設計。節目陣容中不含新聞、體育、音樂錄影帶或宗教節目。

Andrew Zimmern's Wild Game Kitchen
上一页
20:30–21:00
Andrew Zimmern's Wild Game Kitchen
Andrew Zimmern's Wild Game Kitchen
现在
21:00–21:30
Andrew Zimmern's Wild Game Kitchen
1m left
Andrew Zimmern's Wild Game Kitchen
下一步
21:30–22:00
Andrew Zimmern's Wild Game Kitchen
节目表
Andrew Zimmern's Wild Game Kitchen
19:30 - 20:00
Andrew Zimmern's Wild Game Kitchen
Grilled Yellowtail Collars & Filets with Miso Sauce
Series, Cooking
Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
Andrew Zimmern's Wild Game Kitchen
20:00 - 20:30
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
20:30 - 21:00
Andrew Zimmern's Wild Game Kitchen
Striped Bass Crudo and Smoky Summer Succotash
Series, Cooking
Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with a herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Andrew Zimmern's Wild Game Kitchen
直播 21:00 - 21:30
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.
Andrew Zimmern's Wild Game Kitchen
21:30 - 22:00
Andrew Zimmern's Wild Game Kitchen
The Wild Boar Playbook
Series, Cooking
Andrew turns wild boar into the ultimate game-day spread with boar and black bean chili topped with crisp cornbread waffles, and pulled boar sliders braised low and slow in Carolina Gold mustard sauce.
Andrew Zimmern's Wild Game Kitchen
22:00 - 22:30
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
22:30 - 23:00
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
23:00 - 23:30
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
23:30 - 00:00
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.