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1-50 of 110
- Stories of aquafarmers and fishers striving for a sustainable future for the globe. Innovative solutions and ground-breaking blue food technology to save fresh waterways in addition to providing food for human consumption.
- Lifelong outdoorsman and chef Andrew Zimmern demystifies cooking wild food over an open fire by creating delicious and easy meals while sharing tips for sourcing, butchering and preparing meat and fish.
- Andrew Zimmern visits families across America to explore how the cultural, regional, and historical facets of who we are inform what and how we eat, and all the ways food brings people together.
- Crash Test World is all about BIG ideas. In each episode, Kari Byron discovers how history, technology, culture and people come together to make their world - and ours - a better place.
- Zoe breaks down the secrets of the best pastry chefs, teaching viewers how to achieve beautiful and delicious desserts from their own kitchens.
- Andrew and Zoë as they throw a mashup Christmas/Hanukkah party for mutual friends in their hometown. The duo will be making favorite holiday recipes and sharing holiday hosting tips on everything from time management to gifts for guests.
- From wild hog hunting to silver carp fishing, adventure-loving culinary explorer Yia Vang is ready to chase, kill, cook, and eat all the crazy creatures that have overstayed their welcome.
- The nefarious attempts to cover up a murder and protect an influential family.
- In the MSNBC limited series What's Eating America, award-winning chef and TV personality Andrew Zimmern explores the most provocative social and political issues impacting voters through the lens of food. In each episode, Zimmern travels the country to see first-hand the impact these critical issues - immigration, climate change, addiction, voting rights and healthcare - have on food and the everyday lives of Americans.
- Andrew Zimmern travels across the US to find food truck entrepreneurs who love sharing their culinary creations with the public. In the end, he helps a deserving truck owner take their business to the next level with a cash award.
- Andrew Zimmern knows the best way to experience a new place is to follow the locals. With a cab driver in each city as his guide, he explores off-the-map dives and unique regional spots to find the true heart of a city.
- In Travel Channel's latest digital series, Southern Road Trip - Adeev and Ezra Potash, twin jazz musicians and foodies born and raised in the Midwest, set out on the ultimate fish-out-of-water, culinary and cultural adventure through the American South. First stop is historic Charleston, rich in both old and new food traditions, where the twins will experience the hottest new restaurants alongside mom-and-pop joints deep-rooted in the past. Next they hit the country roads, winding through swamps and Spanish moss forests, and pulling off at roadside attractions where they meet friendly, welcoming - and sometimes strange - locals who take them deeper into the Southern experience. Through food, music, local lore and good ol' southern hospitality, the twins take a rich and rewarding dive into the great American South.
- Twin brothers, Adeev and Ezra Potash, are more than just professional musicians and entertainers, they are on a mission to prove that you can make delicious and budget-friendly versions of your favorite take-out dishes right at home. Over the course of ten episodes, the Twins cook up classic to-go dishes such as margherita pizza, pad Thai, and butter chicken, and cook along with some of their famous friends including Sheila E, Katie Maloney & Tom Schwartz, Joel McHale, Rob Riggle, Musiq Soulchild, and chef Andrew Zimmern.
- On Beats + Bites the Potash Twins introduce their famous collaborators to their food-forward world, bringing them along to experience the best eats on the road. Accomplished jazz musicians, foodies, and Bravoholics, the "Potash Twins" take viewers along as they rub elbows with artists, master chefs and Bravolebrities.
- Kari Byron visits Qatar to answer the question: How do people make places with extreme climate conditions and limited resources inhabitable?
- Kari travels to California and Michigan to meet people doing extraordinary things with the help of technology.
- By 2050 the world's population is on track to grow by more than 35 percent. Kari travels to Detroit and San Francisco to find out: how do we better feed our growing planet?
- In the premiere episode, Andrew Zimmern explores immigration in America through the lens of food, alongside award-winning chef and humanitarian José Andrés. 'What's Eating America' tackles immigration, the food industry, and more by examining the stories of people working to raise, process, and harvest what we eat.
- Andrew Zimmern travels the country to see first-hand the impact that climate change has on food and the everyday lives of Americans. He meets with entrepreneurs creating a 'farm of the future' where fresh vegetables are grown in laboratory-like conditions on cloth instead of soil and need a lot less water to thrive and cooks a meal with ingredients facing an uncertain future.
- Andrew Zimmern, a former addict who is now 30 years sober, reveals how he found his way from homelessness to recovery through food and cooking. In this moving episode, he focuses on the growing problem of alcohol and addiction in the restaurant business.
- To explore why many Americans are excluded from the ballot box, Andrew Zimmern embarks on a journey through southern battleground states. To find answers, he shares meals with voting rights activists and meets with reformed felons fighting to have their rights restored.
- What's Eating America takes a look at the relationship between food and health in the United States. Andrew Zimmern travels to the heart of the country to explore the state of America's health care where the population is eating more processed food than ever before.
- 2022– 21mTV EpisodeChef Andrew Zimmern butchers and trims his favourite tender cuts from a leg of venison. He also cooks a hearty pot of classic Louisiana gumbo using wild duck two different ways.
- 2022– 21mTV EpisodeChef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks rice pilaf directly in the hot coals and makes a simple blender sauce with garlic and herbs.
- 2022– 21mTV EpisodeChef Andrew Zimmern shares his favourite way to prepare wild turkey breast. He also cooks a seared salmon with a classic lemon, dill and caper pan sauce and a side of crispy skillet-fried potatoes and onions.
- 2022– 21mTV EpisodeChef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce to serve in taco shells. He tops it all off with a simple blended tomatillo salsa and fresh cilantro.
- 2022– 21mTV EpisodeChef Andrew Zimmern prepares the ultimate shore lunch of fried walleye. He also grills bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga.
- 2022– 21mTV EpisodeChef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs.
- 2022– 21mTV EpisodeChef Andrew Zimmern butchers a boar shoulder and prepares a traditional Northern Italian-style wild boar ragu; Andrew cooks blackened steelhead with an anchovy vinaigrette and some lettuce.
- 2022– 21mTV EpisodeChef Andrew Zimmern shares his favourite Vietnamese-inspired cold noodle salad; Andrew cooks a braised antelope stew.
- 2022– 21mTV EpisodeChef Andrew Zimmern chars and perfectly cooks a grilled striped bass; Andrew shares a recipe for five-spice roasted goose.
- 2022– 21mTV EpisodeChef Andrew Zimmern prepares a meal consisting of the perfect comfort food, including chicken fried axis deer, gravy and potatoes; Andrew cooks some dirty rice to go along with his creole halibut.
- Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.
- To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olives, one of his favourite recipes, and pairs it with homemade herbed gnocchi cooked in butter.
- Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.
- Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.
- Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.
- Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.
- Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 24 hours and finishes it low and slow over an open fire.
- 2022– 21mTV EpisodeChef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy, batter-coated and spicy fried pheasant with a spinach salad.
- Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.
- Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.
- Three cabbies take Andrew to very different parts of Rio, and he experiences everything from a fun beachside sport to the positive side of a notorious favela. He also eats at a neighborhood institution and treks up Corcovado.