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A 24/7 channel with award-winning food, travel, and home & design shows from around the world - from groundbreaking originals to classic series and documentaries.
Barbecue: Smoke Out
S1, EP2 "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.
Barbecue: Life of Fire
S2, EP2 "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.
Barbecue: Life of Fire
S1, EP2 "Live Fire Whole Trout"Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
Barbecue: Life of Fire
S2, EP10 "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.
Barbecue: Life of Fire
S1, EP4 "Hickory Smoked Virginia Ham & Mint Juleps"Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Barbecue: Life of Fire
S2, EP8 "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.
Worth the Hype
S2, EP5 "BBQ, Pizza, & Noodles in Nashville"Frankie visits Nashville for smoky BBQ Pork, hand-pulled noodles, a luxe burger, and hand-pulled noodles.
Worth the Hype
S1, EP3 "Brooklyn's Best Pizza Tour"Frankie Celenza goes on the best pizza party crawl that Brooklyn has to offer. He'll try a Neo-Neapolitan pie, a classic coal oven favorite, he'll hit up a modern joint with innovative toppings, and a cozy Italian-owned neighborhood spot.
Andrew Zimmern's Wild Game Kitchen
S5, EP10 "Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg"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.
Andrew Zimmern's Wild Game Kitchen
S5, EP4 "Mediterranean Grilled Filets and Salt Crusted Halibut"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.
Andrew Zimmern's Wild Game Kitchen
S3, EP3 "A Whole Roasted Hog"For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern's Wild Game Kitchen
S4, EP8 "Crispy Duck Noodle Soup"Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and squeeze of lime.
Andrew Zimmern's Wild Game Kitchen
S1, EP3 "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.
Andrew Zimmern's Wild Game Kitchen
S5, EP7 "Grilled Clams Casino and Garlicky Clam Pizza"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.
Worth the Hype
S2, EP5 "BBQ, Pizza, & Noodles in Nashville"Frankie visits Nashville for smoky BBQ Pork, hand-pulled noodles, a luxe burger, and hand-pulled noodles.
Worth the Hype
S1, EP5 "Loaded Dogs & Classic Cocktails in San Diego"Frankie Celenza heads to San Diego to sample a modern spin on classic deli fare, heavily loaded low-riding hot dogs, frosty & fruity Taiwanese snow ice, and fancy French cocktails from a rotating carousel bar.