Wild Game Kitchen is Back!

As a lifelong outdoorsman and chef, Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish.

Tune in Mondays 7/6c for brand new episodes on Tastemade

NEW SEASON OF WILD GAME KITCHEN ON TASTEMADE

Tune in every Monday 7pm ET/6c to Tastemade for brand new episodes of Wild Game Kitchen. I'm back at the grill, cooking wild food over an open fire while sharing tips for creating the ultimate wild game meal.

GET THE RECIPES
ANDREW'S ULTIMATE HAND TOOL SET

Based on utensils I've collected from all over the world, the set includes a cooking stick, a spoon, and a slotted spoon. All are handmade in Waynesboro, Virginia by my friends at Blanc Creatives with sustainably-sourced cherry wood.

Purchase
ANDREW ZIMMERN TEACHES KNIFE SKILLS

Over on my YouTube channel, I'm teaching you essential knife skills to up your culinary game — from breaking down and boning out chicken, to slicing, dicing and mincing vegetables — all with fun, easy recipes to try at home. Plus, learn how to properly sharpen and care for your knives, and get an exclusive Shun discount code.

WATCH AND SUBSCRIBE
SUBSCRIBE TO SPILLED MILK FOR EXCLUSIVE RECIPES

Andrew goes in-depth each week on food, his world travels, and stories you're never going to believe. Plus, subscribers get a FREE digital cookbook when they sign up.

Subscribe
ANDREW'S SPICE LINE: FLAVORS FROM AROUND THE GLOBE

Buy these all-purpose spice blends and take your meals to the next level. Get inspired by Andrew's recipes and videos featuring each spice.

Purchase
ZAMBIA: PAVING THE WAY TO ZERO HUNGER

In this five part Anthem Award winning series, join Andrew on his first field visit as a United Nations World Food Programme Goodwill Ambassador as I travel to Zambia to explore climate resilience solutions in action.

Watch

Ribeye Cheesesteaks

A classic Philly cheesesteak doesn’t really need any improvements, but I do have a few tricks to help you up your cheesesteak game at home. First, buy a rolled and tied boneless ribeye. Get extra, it’s easier to slice, and you won’t be sorry to have an additional prime rib meal with the leftovers. Second, put it in the freezer for 30 minutes to an hour before you plan to slice and cook it. The chilled meat will be much easier to slice really thin. Third, cook each of your vegetable toppings separately in preheated pans. Peppers, onions and mushrooms all benefit from a blast of high heat to develop a nice char while keeping the integrity of the vegetables intact. And of course, I top it all with provolone and American cheese before I broil it.