Current and upcoming Tastemade [Str] listings in America/Los_Angeles.
See the Tastemade [Str] TV Schedule with current and upcoming listings including Andrew Zimmern's Wild Game Kitchen, Grill'n After Dark, Barbecue: Life of.
Bison Brats & Grilled Kebabs on Flatbread
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.
Late Night Mexican Food Truck
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.
Winner, Winner, Chicken Dinner
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.
Quail Noodle Salad and Antelope Stew
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Bison Brats & Grilled Kebabs on Flatbread
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.
Late Night Mexican Food Truck
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.
Winner, Winner, Chicken Dinner
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.
Quail Noodle Salad and Antelope Stew
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
The Secret to Texas-Style Smoked Brisket
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Santa Maria Style Sirloin Steak
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
Catching Gulf Coast Redfish and Blue Crabs
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Spearfishing off Florida's Emerald Coast
Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
Searching for Oaxaca in Tennessee
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
Uncovering Houston BBQ's Asian Influences
Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
South Carolina's Coastal Fish Grill
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
The Roscoe Family Legacy: Alabama Pit Ribs
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
The Secret to Texas-Style Smoked Brisket
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Santa Maria Style Sirloin Steak
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
Catching Gulf Coast Redfish and Blue Crabs
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Spearfishing off Florida's Emerald Coast
Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
Searching for Oaxaca in Tennessee
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
Uncovering Houston BBQ's Asian Influences
Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
South Carolina's Coastal Fish Grill
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
The Roscoe Family Legacy: Alabama Pit Ribs
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Back to Our Caveman Roots
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.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Tailgate Tacos and Bison Bolognese
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Turkey Tenders and Salmon
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Hawaiian Plate Lunch
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Yakitori-Style Skewers and Pheasant Flatbread
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
The Secret to World-Class Texas Brisket
Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Beef Shank is the New Brisket
Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.
Late Night Mexican Food Truck
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.
Winner, Winner, Chicken Dinner
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.
Boar Ragu and Blackened Steelhead
Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.
Boar Ribs and Shrimp and Grits
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.
Rabbit Tacos and Pheasant
Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Bison Brats & Grilled Kebabs on Flatbread
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.
Grilled Yellowtail Collars & Filets with Miso Sauce
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.
These Smoked Turkey Legs are better than the State Fair
Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
Why LA's Danger Dog is the Best Thing You'll Ever Eat
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
The Only Pulled Pork Recipe You'll Ever Need
Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Bison Brats & Grilled Kebabs on Flatbread
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.
Grilled Yellowtail Collars & Filets with Miso Sauce
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.
These Smoked Turkey Legs are better than the State Fair
Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.
Why LA's Danger Dog is the Best Thing You'll Ever Eat
Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.
The Only Pulled Pork Recipe You'll Ever Need
Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Bison Brats & Grilled Kebabs on Flatbread
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.
Back to Our Caveman Roots
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.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Tailgate Tacos and Bison Bolognese
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Turkey Tenders and Salmon
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Hawaiian Plate Lunch
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Yakitori-Style Skewers and Pheasant Flatbread
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
The Secret to World-Class Texas Brisket
Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Beef Shank is the New Brisket
Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.
Late Night Mexican Food Truck
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.
Winner, Winner, Chicken Dinner
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.
Back to Our Caveman Roots
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.
Grilled Rabbit with Panzanella Salad
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Tailgate Tacos and Bison Bolognese
Chef Andrew Zimmern starts simmering a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, he adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Turkey Tenders and Salmon
Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast, pan-fried over an open fire. Served with cheese sauce and jalapeno-bacon wild rice. Then, cooks a simple meal of seared salmon and a side of crispy potatoes and onions.
Hawaiian Plate Lunch
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Yakitori-Style Skewers and Pheasant Flatbread
Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
The Secret to World-Class Texas Brisket
Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.
Beef Shank is the New Brisket
Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.
Late Night Mexican Food Truck
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.
Winner, Winner, Chicken Dinner
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.
Kabob-alicious
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Taco Like It's Hot
Taco night, Dale-style! Puffy al pastor tacos stuffed with pineapple-chile pork, grilled chicken pepian with charred tomato sauce, crispy street corn ribs, and dulce de leche empanadas. Taco Tuesday who?
The Heat Is On
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Pizza-Town
Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.
Tandoor On The Grill
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Street Eats off the Grill
Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
Ribs Remix
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Bussin' Burgers
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
World of Burgers!
It's burger day! Chef Dale tackles three classics with a full flavor spin. Game changing Pho Burgers with bone marrow, toasted milk bread Ahi Tuna patty melts, and Chori Pan Burgers with a fried egg and shrimp chips.
Tempting Tasty Tacos
It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.
Venison and Duck Gumbo
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.
Walleye Filets and Elk Chops
Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.
How to Cook a Whole Pig at Home
Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
The Best Fish You're Not Eating
Andrew takes on ``little fish, big fish,'' cooking grilled whole small fish over Japanese charcoal with sesame spinach, and a larger fish in a bold puttanesca-style dish. Simple techniques, big flavor, and a case for eating lower on the food chain.
Bison Brats & Grilled Kebabs on Flatbread
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.
Grilled Yellowtail Collars & Filets with Miso Sauce
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.
The Most Underrated Game Bird
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Santa Maria Style Sirloin Steak
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
Bison Brats & Grilled Kebabs on Flatbread
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.
Grilled Yellowtail Collars & Filets with Miso Sauce
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.
The Most Underrated Game Bird
Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Santa Maria Style Sirloin Steak
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
Bison Brats & Grilled Kebabs on Flatbread
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.
Grilled Yellowtail Collars & Filets with Miso Sauce
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.
Kabob-alicious
Dale skewers ribeye, salmon, smoky eggplant dip, and grilled peaches. Food on sticks never tasted better!
Taco Like It's Hot
Taco night, Dale-style! Puffy al pastor tacos stuffed with pineapple-chile pork, grilled chicken pepian with charred tomato sauce, crispy street corn ribs, and dulce de leche empanadas. Taco Tuesday who?
The Heat Is On
Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
Pizza-Town
Dale reinvents pizza night: grilled pizza bagels loaded with pepperoni, mozzarella-stuffed penne vodka pie, a massive grilled chop salad, and olive oil cake with burnt orange caramel. Pizza goals achieved.
Tandoor On The Grill
Dale fires up the tandoor grill, turning out juicy chicken thighs, smoky shrimp with Old Bay yogurt, crispy cauliflower, and a silky mango lassi dessert topped with crunchy candied pistachios. Tandoori done right!
Street Eats off the Grill
Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
Ribs Remix
Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
Bussin' Burgers
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
World of Burgers!
It's burger day! Chef Dale tackles three classics with a full flavor spin. Game changing Pho Burgers with bone marrow, toasted milk bread Ahi Tuna patty melts, and Chori Pan Burgers with a fried egg and shrimp chips.
Tempting Tasty Tacos
It's always taco night at Chef Dale's house! He turns up the heat with grilled salmon tacos with salsa verde & cauliflower escabeche, duck al pastor tacos with habanero pineapple salsa, & a smokey mushroom queso taco with truffle mole negro.
Christmas In July
It's July on the calendar but Christmas in our hearts. Frankie whips up three summertime twists on Christmas themed dishes and serves up tips and tricks for celebrating the most wonderful time of year in July.
We Knead Pizza
Cancel the pizza delivery, it's time to save money and build your pies from scratch. With three different pizza styles, you're bound to find one that satisfies your craving without digging into your wallet.
Whole Chicken 101
Join Frankie to learn the ins and outs of using every part of a chicken, as he demonstrates how to maximize the value and minimize waste. By cooking smarter, you'll have three delectable recipes to last you the whole week.
Frankie's Italian Faves
Everyone knows Frankie can't live without pasta, but this week he shares his favorite Italian recipes that don't require any kneading. Add these simple, delicious dishes to your weeknight menu to complete your Italian dish repertoire.
Meals Under $7
At a loss when your pantry is empty? With these recipes, you can walk into any grocery store with only $7 and walk out with everything you need for an entire meal. Because yes, you can whip up a nutritious meal at an affordable price!
Grubby Good Food
Send your taste buds on a first class food tour without even leaving the Struggle kitchen! Frankie whips up his favorite regional specialties from five destinations, making them as authentic as possible while sticking to his budget.
Breakfast for Dinner
It's dinnertime and breakfast is on the menu this week. These affordable breakfast specials are hearty enough for dinner, and so delicious they may even taste better after dark. Grab a fork and dig in for the most important meal of the day!
One Pot Meals
Any true struggle cook knows there's nothing better than a one pot dinner. Not only is there hardly any cleanup at the end, but the prep is minimal too, which means hunger satisfaction is imminent. Who says meals can't be cheap, easy and delicious?
Homemade-ish
Last minute company leaving you in a pinch? Frankie has you covered with these easy recipes featuring store bought staples. With a few Struggle tips, these basic ingredients can be transformed into dishes that will impress your guests.
Eat Your Greens
Going green isn't just a trend; it's a no-brainer! When the veggies are in season and the prices are at their lowest, Frankie's colorful recipes and zero waste tips will have you celebrating the savings with fresh spring produce.
Stove Top Pizza with Caramelized Onions and Peppers
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.
Cajun Chicken Casserole
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
No Churn Ice Cream Delight
Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.
Time Saving Take Out at Home
Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.
One Pan Wonders
Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.
Creamy Chicken Pot Pie and Chocolate Tiramisu
Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.
Jarred Pepper Pasta and Sheet Pan Brisket
Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.
Gochujang Chicken Sheet Pan Dinner
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Smash Burger and Creamy Chicken with Mushrooms
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Easy Pantry Staple Fish Cakes
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Gochujang Chicken Sheet Pan Dinner
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Smash Burger and Creamy Chicken with Mushrooms
Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.
Easy Pantry Staple Fish Cakes
Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!
Gochujang Chicken Sheet Pan Dinner
Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.
Stove Top Pizza with Caramelized Onions and Peppers
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.
Cajun Chicken Casserole
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
No Churn Ice Cream Delight
Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.
Time Saving Take Out at Home
Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.
One Pan Wonders
Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.
Cantina Culture and the Morning After?
Cantinas have historically been bars where men gather to drink and sing about their broken hearts. Historian David Canales takes Pati to historic locations. Then she tries the best tacos in town.
Texas BBQ in the Orange Belt
Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada at his family's orange grove. Then Pati learns how Glorias candies are made.
A Day With Hugo
Chef Hugo Guajardo researches the best of Nuevo León's ingredients. He and Pati visit a family-owned restaurant that has perfected the art of drying meat. Then, she tries his famed charred chicken.
Top Chefs and Ancient Cliffs
Pati's climber friends take her on an adventure to the Sierra Madre mountains, followed by a quick elote snack. Later, Pati connects with four top chefs for a carne asada with a mountain backdrop.
The Nectar of the Mayan Gods
Pati is in the magic town of Manà to learn about something sacred to the Mayans - bees and honey. A group of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual.
Guayabera World
In Tekit The Capital of the Guayabera Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.
The Best Tacos In Mérida
Pati explores the streets of Yucatán's capital, Mérida. She tries the best tacos in Mérida at Wayan'e. The aroma of freshly made cookies lures her to Dondé Fabric, where their globitos and bizcochitos are an important part of Mérida's mornings.
An Underground Pit of Cochinita Pibil
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking.
The Art of the Egg
Pati arrives in Motul, a town in the history books for Yucatán's once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe.
Yucatán Meats
Temozón is the birthplace of Yucatán's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada.
The Famous Pastes of Spices
Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients that make recados unique.
Mayan Gateway To The Underworld
No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people.
Yucatán's Most Unique Salts
An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.
A Mayan League of their Own
In Yaxunah, Pati discovers Yucatán's league of their own. She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen.
Crispy Chicken Oven Hack
Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.
Pantry Pasta and Rice Pudding Pops
Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.
Freezer Friendly Favorites
Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.
Shake Up Your Salads
Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.
Traditional Greek Cuisine
Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.
Making Couscous in Tunisia
Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.
Inspirational Spanish Tapas
Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.
Stunning Seafood of Marseille
Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.
Making Couscous in Tunisia
Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.
Inspirational Spanish Tapas
Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.
Stunning Seafood of Marseille
Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.
Making Couscous in Tunisia
Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.
The Famous Pastes of Spices
Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients that make recados unique.
Mayan Gateway To The Underworld
No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people.
Yucatán's Most Unique Salts
An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.
A Mayan League of their Own
In Yaxunah, Pati discovers Yucatán's league of their own. She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen.
Crispy Chicken Oven Hack
Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.
Pantry Pasta and Rice Pudding Pops
Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.
Freezer Friendly Favorites
Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.
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