Tastemade
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。
节目表
00:00 - 00:30
Grill'n After Dark
Go Burger or Go Home!
Series, Cooking
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
00:30 - 01:00
Grill'n After Dark
Better Than Delivery Pizza Night
Series, Cooking
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
01:00 - 01:30
Grill'n After Dark
Midnight Sandwich Express
Series, Cooking
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
01:30 - 02:00
Grill'n After Dark
Breakfast After Dark
Series, Cooking
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
02:00 - 02:30
Grill'n After Dark
Late Night Mexican Food Truck
Series, Cooking
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
02:30 - 03:00
Grill'n After Dark
Winner, Winner, Chicken Dinner
Series, Cooking
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
03:00 - 03:30
Grill'n After Dark
Go Burger or Go Home!
Series, Cooking
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
03:30 - 04:00
Grill'n After Dark
Better Than Delivery Pizza Night
Series, Cooking
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
04:00 - 04:30
Grill'n After Dark
Midnight Sandwich Express
Series, Cooking
It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
04:30 - 05:00
Grill'n After Dark
Breakfast After Dark
Series, Cooking
We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich.
05:00 - 05:30
Grill'n After Dark
Late Night Mexican Food Truck
Series, Cooking
The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas.
05:30 - 06:00
Grill'n After Dark
Winner, Winner, Chicken Dinner
Series, Cooking
Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard.
06:00 - 06:30
Grill'n After Dark
Go Burger or Go Home!
Series, Cooking
Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders.
06:30 - 07:00
Grill'n After Dark
Better Than Delivery Pizza Night
Series, Cooking
We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni.
07:00 - 07:30
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.
07:30 - 08:00
Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
Series, Cooking
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
08:00 - 08:30
Andrew Zimmern's Wild Game Kitchen
Roasted Goose and Striped Bass
Series, Cooking
Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
08:30 - 09:00
Andrew Zimmern's Wild Game Kitchen
The Essence of Grill Culture
Series, Cooking
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with a herb salad and charred miso sweet potatoes.
09:00 - 09:30
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.
09:30 - 10:00
Andrew Zimmern's Wild Game Kitchen
Mediterranean Grilled Filets and Salt Crusted Halibut
Series, Cooking
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
10:00 - 10:30
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.
10:30 - 11:00
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.
11:00 - 11:30
Andrew Zimmern's Wild Game Kitchen
Holy Mackerel!
Series, Cooking
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
11:30 - 12:00
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.
12:00 - 12:30
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.
12:30 - 13:00
Andrew Zimmern's Wild Game Kitchen
The King of Open-Fire Paella
Series, Cooking
Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.
13:00 - 13:30
Andrew Zimmern's Wild Game Kitchen
Roasted Goose and Striped Bass
Series, Cooking
Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.
13:30 - 14:00
Andrew Zimmern's Wild Game Kitchen
The Essence of Grill Culture
Series, Cooking
Chef Andrew Zimmern makes two different dishes with red snapper: fried snapper fingers with a spicy chile-orange mayonnaise dipping sauce and a slow-roasted whole fish with a herb salad and charred miso sweet potatoes.
14:00 - 14:30
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.
14:30 - 15:00
Andrew Zimmern's Wild Game Kitchen
Mediterranean Grilled Filets and Salt Crusted Halibut
Series, Cooking
Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
15:00 - 15:30
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.
15:30 - 16:00
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.
16:00 - 16:30
Andrew Zimmern's Wild Game Kitchen
Holy Mackerel!
Series, Cooking
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
16:30 - 17:00
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.
17:00 - 18:00
Jamie Oliver's Money-Saving Meals
Peperonata Eggs on Toast and Baked Cinnamon Apples
Series, Cooking
Jamie makes a no-cook store-cupboard olive pasta sauce, a cheap frozen-pepper peperonata stew with coddled eggs, a wallet-friendly chicken thigh and bean roast dinner, and budget-clever homemade takeaway kebabs with flatbreads!
18:00 - 19:00
Jamie Oliver's Money-Saving Meals
Easy Chicken Curry and Feta Tomato Pasta
Series, Cooking
Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels!
19:00 - 20:00
Jamie Oliver Cooks Italy
Best of Salina's Land and Sea
Series, Cooking, Travel
Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.
20:00 - 21:00
Jamie Oliver Cooks Italy
Hand-Crafted Pasta in Puglia
Series, Cooking, Travel
Jamie heads for one of the hottest food destinations in Italy, making hand-crafted pasta, a special seafood stew, and the region's answer to paella.
21:00 - 22:00
Jamie Oliver Cooks Italy
Making Pizza in Naples
Series, Cooking, Travel
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
22:00 - 23:00
Jamie Oliver Cooks Italy
Roasting Hilltop Lamb in Basilicata
Series, Cooking, Travel
Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.
23:00 - 00:00
Jamie Oliver Cooks Italy
Masterclass In Sicilian Sweets
Series, Cooking, Travel
Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.