Tastemade focuses on food, travel, and home lifestyle content, with programming that leans heavily into visual storytelling and hands-on demonstrations. The channel, available in the United States, airs original series that explore cooking techniques, regional cuisines, and the people behind restaurants and food markets. Some shows highlight baking and pastry work, while others follow chefs as they source ingredients or prepare meals in non-traditional settings. Travel segments often feature local food cultures, street vendors, and home cooks in various countries. Documentary-style episodes occasionally cover topics like fermentation, urban farming, or the history of specific dishes. The programming avoids studio-based competition formats and instead emphasizes real-world locations and practical kitchen skills.

Streaming access to Tastemade’s library is available through its own platform and select subscription services, where viewers can browse episodes by topic or ingredient. The channel’s schedule on traditional television typically rotates a core set of series, with new episodes added periodically. Many segments are shot on location rather than in a fixed studio, giving the footage a documentary feel. The content is designed for viewers who want to watch people cook and travel without voiceover commentary or high-energy editing. No news, sports, music videos, or religious programming appear in the lineup

TV Guide
Andrew Zimmern's Wild Game Kitchen
04:00 - 04:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Andrew Zimmern's Wild Game Kitchen
04:30 - 05:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.
Andrew Zimmern's Wild Game Kitchen
05:00 - 05:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Braised Pigeon with Homemade Herb Gnocchi
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Andrew Zimmern's Wild Game Kitchen
05:30 - 06:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
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.
Andrew Zimmern's Wild Game Kitchen
06:00 - 06:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
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.
Andrew Zimmern's Wild Game Kitchen
06:30 - 07:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Goat Curry with Rice Pilaf and Carmelized Onions
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Andrew Zimmern's Wild Game Kitchen
07:00 - 07:30
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
Andrew Zimmern's Wild Game Kitchen
07:30 - 08:00
Andrew Zimmern's Wild Game Kitchen
Series, Cooking
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.