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Guía TVLunes 26 de octubre
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Guía de Tastemade de hoy y los próximos 3 días: programa actual, lo que viene después y horario peninsular de cada emisión.

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Programas hoy
47 programas hoy
Días de guía
4 días de guía
Horario
Hora peninsular · Canarias, 1 h menos

Lo que dan esta noche en Tastemade

De 20:30 a 00:00 · 7 programas

  1. FicciónBarbecue: Life of Fire30 min
  2. FicciónBarbecue: Life of Fire30 min
  3. FicciónBarbecue: Life of Fire30 min
  4. FicciónBarbecue: Life of Fire30 min
  5. FicciónBarbecue: Life of Fire30 min
  6. FicciónBarbecue: Life of Fire30 min
  7. FicciónBarbecue: Life of Fire30 min

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26oct

Programación de Tastemade hoy, lunes 26 de octubre

Ya emitido hoy · 20 programas

  1. – 00:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  2. – 01:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and…

    Ficción

  3. – 01:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  4. – 02:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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.

    Ficción

  5. – 02:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  6. – 03:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  7. – 03:30 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  8. – 04:00 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  9. – 04:30 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  10. – 05:00 · 30 min

    Barbecue: Smoke Out

    We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.

    Ficción

  11. – 05:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Andrew gives squab the game-day treatment with two bold recipes: crispy Buffalo-style fried squab with blue cheese and ranch, and red chile grilled squab taquitos with green tomatillo salsa, cotija and crema.

    Ficción

  12. – 06:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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.

    Ficción

  13. – 06:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  14. – 07:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and…

    Ficción

  15. – 07:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  16. – 08:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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.

    Ficción

  17. – 08:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  18. – 09:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  19. – 09:30 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  20. – 10:00 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

Mañana

  1. – 10:30 · 30 min En emisión

    Barbecue: Smoke Out

    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.

    Ficción

  2. – 11:30 · 1 h

    Barbecue: Smoke Out

    We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.

    Ficción

  3. – 12:00 · 30 min

    Hardcore Carnivore

    Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

    Ficción

  4. – 12:30 · 30 min

    Hardcore Carnivore

    Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.

    Ficción

  5. – 13:00 · 30 min

    Hardcore Carnivore

    Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.

    Ficción

  6. – 13:30 · 30 min

    Hardcore Carnivore

    With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire.

    Ficción

  7. – 14:00 · 30 min

    Hardcore Carnivore

    Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeño and cheddar.

    Ficción

Tarde

  1. – 14:30 · 30 min

    Hardcore Carnivore

    Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

    Ficción

  2. – 15:00 · 30 min

    Hardcore Carnivore

    In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the…

    Ficción

  3. – 15:30 · 30 min

    Hardcore Carnivore

    Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.

    Ficción

  4. – 16:00 · 30 min

    Hardcore Carnivore

    Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.

    Ficción

  5. – 16:30 · 30 min

    Hardcore Carnivore

    Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

    Ficción

  6. – 17:00 · 30 min

    Hardcore Carnivore

    It's not every day that you get to hunt alongside a game warden, but for this trip, Jess does just that when she meets up with her friend Chris to do some fall turkey hunting.

    Ficción

  7. – 17:30 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  8. – 18:00 · 30 min

    Barbecue: Life of Fire

    Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

    Ficción

  9. – 18:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.

    Ficción

  10. – 19:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

    Ficción

  11. – 19:30 · 30 min

    Barbecue: Life of Fire

    Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.

    Ficción

  12. – 20:00 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  13. – 20:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.

    Ficción

Noche

  1. – 21:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.

    Ficción

  2. – 21:30 · 30 min

    Barbecue: Life of Fire

    When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.

    Ficción

  3. – 22:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

    Ficción

  4. – 22:30 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  5. – 23:00 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  6. – 23:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

    Ficción

  7. – 00:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

    Ficción

Publicidad

27oct

Programación de Tastemade mañana, martes 27 de octubre

Madrugada

  1. – 00:30 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  2. – 01:00 · 30 min

    Barbecue: Life of Fire

    Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

    Ficción

  3. – 01:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white…

    Ficción

  4. – 02:00 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  5. – 02:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

    Ficción

  6. – 03:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.

    Ficción

  7. – 03:30 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  8. – 04:00 · 30 min

    Barbecue: Life of Fire

    Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.

    Ficción

  9. – 04:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white…

    Ficción

  10. – 05:00 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  11. – 05:30 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  12. – 06:00 · 30 min

    Barbecue: Life of Fire

    Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

    Ficción

  13. – 06:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.

    Ficción

  14. – 07:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.

    Ficción

Mañana

  1. – 07:30 · 30 min

    Barbecue: Life of Fire

    Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.

    Ficción

  2. – 08:00 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  3. – 08:30 · 30 min

    Barbecue: Life of Fire

    Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.

    Ficción

  4. – 09:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.

    Ficción

  5. – 09:30 · 30 min

    Barbecue: Life of Fire

    When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.

    Ficción

  6. – 10:00 · 30 min

    Barbecue: Life of Fire

    Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.

    Ficción

  7. – 10:30 · 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  8. – 12:00 · 1 h 30 min

    Barbecue: Life of Fire

    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.

    Ficción

  9. – 13:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.

    Ficción

  10. – 14:00 · 1 h

    Jamie Oliver Cooks Italy

    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.

    Ficción

Tarde

  1. – 15:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.

    Ficción

  2. – 16:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.

    Ficción

  3. – 17:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.

    Ficción

  4. – 18:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.

    Ficción

  5. – 19:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.

    Ficción

  6. – 20:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.

    Ficción

  7. – 21:00 · 1 h

    Jamie Oliver Cooks Italy

    Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.

    Ficción

Noche

  1. – 21:30 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie cooks three one-pan recipes that provide a perfect solution for busy life: a superfast, flavour-packed smoky noodle soup; the cleverest homemade bread in a pan; and a chicken & mushroom pie with a time-saving tip…

    Ficción

  2. – 22:00 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie shares three easy one-pan wonders: an aubergine burger, sesame salmon, and chickpea & squash casserole!

    Ficción

  3. – 22:30 · 30 min

    Jamie Oliver's One-Pan Wonders

    In this episode Jamie takes midweek meals up a notch, knocking out a flavour-packed, simple gnocchi supper and giant spicy meatballs full of delicious time-saving cheats, and turns a family favourite on its head with his…

    Ficción

  4. – 23:00 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie cooks two one-pan recipes that are ideal for busy lives: his take on shakshuka with asparagus, broccoli & harissa; and an outrageously good pulled pork that can be batched up, frozen and used in loads of meals…

    Ficción

  5. – 23:30 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie cooks three one-pan recipes: smoked salmon pasta, a loaded beef burger, and sticky toffee apple buns.

    Ficción

  6. – 00:00 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie kicks off his new one-pan series with a simplified and delicious frying-pan pasta, a clever twist on a fish pie that's full of flavour with none of the fuss, and a sublime roast lamb feast with a fantastic hack to…

    Ficción
28oct

Programación de Tastemade el miércoles 28 de octubre

Madrugada

  1. – 00:30 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie shares more fabulous one-pan dishes: foolproof tray-baked salmon in a bag; super-easy tomato fritters that you can rattle out in a frying pan; and roasted rolled pork and a risotto that are BOTH cooked in the same…

    Ficción

  2. – 01:00 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie shows us a delicious range of one-pan dishes: a super-speedy smashed lemongrass chicken; flavour-packed sweet potato chilli with homemade nachos; and a chocolate party tray cake with retro tinned-mandarin and…

    Ficción

  3. – 01:11 · 11 min

    Struggle Meals

    Elevated pasta doesn't need to be complicated or expensive. Chef Frankie Celenza makes Peperonata Pasta with just 5 ingredients. Plus, how to properly store sauce for a future meal.

    Ficción

  4. – 01:25 · 14 min

    Struggle Meals

    Chef Frankie Celenza goes rogue with his take on a classic mid-western dish: the 7 Layer Salad.

    Ficción

  5. – 01:51 · 26 min

    Struggle Meals

    Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for.

    Ficción

  6. – 02:06 · 15 min

    Struggle Meals

    Chef Frankie Celenza whips up a lemon-herb compound butter that's great on everything, then uses it to sear coffee-rubbed blackened catfish. Freeze extras into flavor coins for months of easy flavor! Because everything…

    Ficción

  7. – 02:19 · 13 min

    Struggle Meals

    What's better than hot noodles on a hot day? Cold noodles on a hot day! Chef Frankie Celenza whips up a luxury lunch at home: cold soba noodles in homemade kombu dashi with seared mushrooms. Plus, a savvy storage tip for…

    Ficción

  8. – 02:32 · 13 min

    Struggle Meals

    Chef Frankie Celenza whips up cozy Pasta e Fagioli from pantry staples, turning simple beans and pasta into a soup or stew that tastes like Nonna made it. This recipe is the ultimate way to clean out your fridge and…

    Ficción

  9. – 02:48 · 16 min

    Struggle Meals

    Canned Spam to the rescue. Chef Frankie Celenza turns the humble shelf-stable pantry item into crispy, Mediterranean-spiced gyro meat, served in quick 20-minute pitas with homemade tzatziki. Plus, a lesson on homemade…

    Ficción

  10. – 03:08 · 20 min

    Struggle Meals

    Chef Frankie Celenza makes cozy, comforting Matzo Ball Soup entirely from scratch, almost. Rotisserie chicken is the struggle hero of this classic recipe, searing the skin to create rich schmaltz. Plus homemade matzo…

    Ficción

  11. – 03:29 · 21 min

    Struggle Meals

    A comforting pub classic made easy. Chef Frankie Celenza turns inexpensive chuck roast and rich stout beer into a hearty British Beef and Ale Pie with a waterproof hot water crust. Plus, how to cook once for comfort food…

    Ficción

  12. – 03:44 · 15 min

    Struggle Meals

    Chef Frankie makes a rich, silky ragù using an often misunderstood ingredient: chicken liver. Plus, how to stretch your meat with more meat.

    Ficción

  13. – 04:00 · 16 min

    Struggle Meals

    Chef Frankie Celenza elevates a packet of ramen for a hearty yet dainty salad. The dish features crispy croutons atop a crunchy napa cabbage with fruit, nuts and leftover chicken. Plus, a reminder to make your own salad…

    Ficción

  14. – 04:19 · 19 min

    Struggle Meals

    Make the perfect bacon, egg and cheese sandwich for yourself or for a crowd with Chef Frankie Celenza's tips on homemade condiments and the secret to crispy bacon every time.

    Ficción

  15. – 04:45 · 26 min

    Struggle Meals

    Have you ever wondered what's the difference between a Philly Cheesesteak and a French Dip Sandwich? Chef Frankie Celenza takes a bite out of both and invents a whole new, affordable, delicious sandwich: The Wichita!

    Ficción

  16. – 05:00 · 15 min

    Struggle Meals

    Fancy meets frozen with this easy meal the whole family will love. Chef Frankie Celenza makes Broccoli Mac & Cheese with a roux-based béchamel and frozen broccoli. Plus, a tip before you throw away that Parmesan cheese…

    Ficción

  17. – 05:11 · 11 min

    Struggle Meals

    Elevated pasta doesn't need to be complicated or expensive. Chef Frankie Celenza makes Peperonata Pasta with just 5 ingredients. Plus, how to properly store sauce for a future meal.

    Ficción

  18. – 05:25 · 14 min

    Struggle Meals

    Chef Frankie Celenza goes rogue with his take on a classic mid-western dish: the 7 Layer Salad.

    Ficción

  19. – 05:51 · 26 min

    Struggle Meals

    Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for.

    Ficción

  20. – 06:06 · 15 min

    Struggle Meals

    Chef Frankie Celenza whips up a lemon-herb compound butter that's great on everything, then uses it to sear coffee-rubbed blackened catfish. Freeze extras into flavor coins for months of easy flavor! Because everything…

    Ficción

  21. – 06:19 · 13 min

    Struggle Meals

    What's better than hot noodles on a hot day? Cold noodles on a hot day! Chef Frankie Celenza whips up a luxury lunch at home: cold soba noodles in homemade kombu dashi with seared mushrooms. Plus, a savvy storage tip for…

    Ficción

  22. – 06:32 · 13 min

    Struggle Meals

    Chef Frankie Celenza whips up cozy Pasta e Fagioli from pantry staples, turning simple beans and pasta into a soup or stew that tastes like Nonna made it. This recipe is the ultimate way to clean out your fridge and…

    Ficción

  23. – 06:48 · 16 min

    Struggle Meals

    Canned Spam to the rescue. Chef Frankie Celenza turns the humble shelf-stable pantry item into crispy, Mediterranean-spiced gyro meat, served in quick 20-minute pitas with homemade tzatziki. Plus, a lesson on homemade…

    Ficción

  24. – 07:08 · 20 min

    Struggle Meals

    Chef Frankie Celenza makes cozy, comforting Matzo Ball Soup entirely from scratch, almost. Rotisserie chicken is the struggle hero of this classic recipe, searing the skin to create rich schmaltz. Plus homemade matzo…

    Ficción

Mañana

  1. – 07:29 · 21 min

    Struggle Meals

    A comforting pub classic made easy. Chef Frankie Celenza turns inexpensive chuck roast and rich stout beer into a hearty British Beef and Ale Pie with a waterproof hot water crust. Plus, how to cook once for comfort food…

    Ficción

  2. – 07:44 · 15 min

    Struggle Meals

    Chef Frankie makes a rich, silky ragù using an often misunderstood ingredient: chicken liver. Plus, how to stretch your meat with more meat.

    Ficción

  3. – 08:00 · 16 min

    Struggle Meals

    Chef Frankie Celenza elevates a packet of ramen for a hearty yet dainty salad. The dish features crispy croutons atop a crunchy napa cabbage with fruit, nuts and leftover chicken. Plus, a reminder to make your own salad…

    Ficción

  4. – 08:19 · 19 min

    Struggle Meals

    Make the perfect bacon, egg and cheese sandwich for yourself or for a crowd with Chef Frankie Celenza's tips on homemade condiments and the secret to crispy bacon every time.

    Ficción

  5. – 08:48 · 29 min

    Struggle Meals

    Have you ever wondered what's the difference between a Philly Cheesesteak and a French Dip Sandwich? Chef Frankie Celenza takes a bite out of both and invents a whole new, affordable, delicious sandwich: The Wichita!

    Ficción

  6. – 09:00 · 12 min

    Struggle Meals

    Fancy meets frozen with this easy meal the whole family will love. Chef Frankie Celenza makes Broccoli Mac & Cheese with a roux-based béchamel and frozen broccoli. Plus, a tip before you throw away that Parmesan cheese…

    Ficción

  7. – 09:30 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie cooks three one-pan recipes that provide a perfect solution for busy life: a superfast, flavour-packed smoky noodle soup; the cleverest homemade bread in a pan; and a chicken & mushroom pie with a time-saving tip…

    Ficción

  8. – 10:00 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie shares three easy one-pan wonders: an aubergine burger, sesame salmon, and chickpea & squash casserole!

    Ficción

  9. – 10:30 · 30 min

    Jamie Oliver's One-Pan Wonders

    In this episode Jamie takes midweek meals up a notch, knocking out a flavour-packed, simple gnocchi supper and giant spicy meatballs full of delicious time-saving cheats, and turns a family favourite on its head with his…

    Ficción

  10. – 11:00 · 30 min

    Jamie Oliver's One-Pan Wonders

    Jamie cooks two one-pan recipes that are ideal for busy lives: his take on shakshuka with asparagus, broccoli & harissa; and an outrageously good pulled pork that can be batched up, frozen and used in loads of meals…

    Ficción

  11. – 12:00 · 1 h

    Barbecue: Smoke Out

    Kevin & Noah celebrate the 4th of July with a supersized barbecue menu including whole hog BBQ, lobster mac'n cheese, Texas-style char dogs, tri-tip and pinto beans.

    Ficción

  12. – 12:30 · 30 min

    Barbecue: Smoke Out

    It's Crawfish Boil Day on the show. Noah and Kev are making a gigantic Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.

    Ficción

  13. – 13:00 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  14. – 13:30 · 30 min

    Barbecue: Smoke Out

    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…

    Ficción

  15. – 14:00 · 30 min

    Barbecue: Smoke Out

    It's Steak Day! We're making a Smoke-Reverse-Seared Cowboy Ribeye; Steak & Eggs; Carne Asada Tacos with Refried Beans and Charred Tomato Salsa; and a Grilled Pork Chop with a Peach Glaze.

    Ficción

Tarde

  1. – 14:30 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  2. – 15:00 · 30 min

    Barbecue: Smoke Out

    It's Rib Day on BBQ Smokeout! Noah and Kev are cooking Dino Beef Ribs, Fried St. Louis Pork Ribs, Smoked Pork Spare Ribs with a Hennessey Glaze, and Smoke-Grilled Baby Backs. Plus we're making good old fashioned Dirty…

    Ficción

  3. – 15:30 · 30 min

    Barbecue: Smoke Out

    We're cooking Smoked Oxtails; BBQ Oxtail Spaghetti; Cowboy Skillet Breakfast; Dirty Rice and Collard Greens.

    Ficción

  4. – 16:00 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  5. – 16:30 · 30 min

    Barbecue: Smoke Out

    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.

    Ficción

  6. – 17:00 · 30 min

    Barbecue: Smoke Out

    It's Crawfish Boil Day on the show. Noah and Kev are making a gigantic Crawfish Boil; plus Smoked King Crab Legs; Grilled Rainbow Trout with Brown Butter and Grilled Lemon; and Kev's famous Red Beans and Rice.

    Ficción

  7. – 17:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy basmati rice…

    Ficción

  8. – 18:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  9. – 18:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  10. – 19:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  11. – 19:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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.

    Ficción

  12. – 20:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  13. – 20:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

Noche

  1. – 21:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  2. – 21:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  3. – 22:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  4. – 22:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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.

    Ficción

  5. – 23:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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.

    Ficción

  6. – 23:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.

    Ficción

  7. – 00:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

Publicidad

29oct

Programación de Tastemade el jueves 29 de octubre

Madrugada

  1. – 00:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

    Ficción

  2. – 01:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  3. – 01:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  4. – 02:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

    Ficción

  5. – 02:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.

    Ficción

  6. – 03:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  7. – 03:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.

    Ficción

  8. – 04:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  9. – 04:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

  10. – 05:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

    Ficción

  11. – 05:30 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    Chef Andrew Zimmern shares a simple trick for getting the most out of bison tomahawk chops.

    Ficción

  12. – 06:00 · 30 min

    Andrew Zimmern's Wild Game Kitchen

    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…

    Ficción

Preguntas sobre la programación de Tastemade

¿Qué está emitiendo Tastemade ahora?

Tastemade está emitiendo «Barbecue: Smoke Out» (empezó a las 10:00 y acaba a las 10:30). A continuación: «Barbecue: Smoke Out», 10:30.

¿Qué emite Tastemade esta noche?

Lo que dan esta noche en Tastemade: 20:30, «Barbecue: Life of Fire»; 21:00, «Barbecue: Life of Fire»; 21:30, «Barbecue: Life of Fire»; 22:00, «Barbecue: Life of Fire»; 22:30, «Barbecue: Life of Fire»; 23:00, «Barbecue: Life of Fire»; 23:30, «Barbecue: Life of Fire».

¿Cuántos días de programación de Tastemade puedo consultar?

Hay 4 días de guía de Tastemade, hasta el jueves 29 de octubre. Se renueva a diario, de modo que la semana siguiente siempre está cargada.

¿Cómo ver Tastemade online?

En vercanalestv.online/tastemade-en-directo tienes el canal listo para ver: la señal online cuando la cadena la deja abierta y, si no, el enlace a su plataforma oficial.

¿Los horarios de Tastemade son de la península?

Sí, la guía usa la hora peninsular. Si estás en Canarias, es una hora menos.

Programación TV de hoy de todos los canales