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

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Jamie cooks a roast chicken with eggplant, bakes feta with figs & prosciutto, and creates a runner bean stew with fish. He shares tips for storing berries and chiles, finishing with a stunning pear tarte tatin.

Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac remoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Jamie cooks a roast chicken with eggplant, bakes feta with figs & prosciutto, and creates a runner bean stew with fish. He shares tips for storing berries and chiles, finishing with a stunning pear tarte tatin.

Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac remoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

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

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

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

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.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

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

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

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.

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.

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

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.

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

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.

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

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.

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 sauce.

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

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.

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

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

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

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.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

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

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

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

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.

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.

Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

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

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

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.

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 sauce.

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

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.

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

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

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

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.

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.

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

Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consomme, and his an Italian beef combo with chili crisp cheese sauce, and giardiniera.

Chef Dale Talde shows us how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls, and tops it all off with some tasty Soju Floats. Hey, it's Sunday somewhere, right?

Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks... The Porterhouse.

The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.

Chef Dale Talde brings your basic burgers to a new level with his dry-aged beef burger with potatoes and truffle dijon mayo, a part-beef part-pork belly burger with cheddar & an egg, and lastly a crispy mushroom tortilla burger with salsa & cheese.

Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drank with a charred banana.

Chef Dale Talde prepares a finger food feast with char grilled chili crab, spiced adobo potatoes, grilled pork belly, & sofrito stuffed branzino all served on a bed of rice over banana leaves. Call your friends - this is a feast that will feed many!

Chef Dale Talde brings the heat when it comes to making perfect pork dishes including a root beer glazed pork banh mi, chorizo fried rice, Filipino sausage stuffed long hot peppers, and round it all out with a spicy grilled pineapple sundae.

Chef Dale Talde puts a modern spin on a classic All-American cookout with his loaded hot dogs, spiced smashed potato salad, chorizo & corn nut crusted corn, and bangin' banana pudding pops. Sparklers out for this spread!

Chef Dale Talde pulls out all the stops for this daddy-sized dinner. He grills up prime rib with herb & horseradish crust, lobster & chili sauce American, charred green beans with garlic tahini, and cheddar-stuffed parker house rolls.

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.

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

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.

Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

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.

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.

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.

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.

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.

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 sauce.

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.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Pat Martin gets a history lesson on the origin of American barbecue from \.

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.

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.

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.

Going green isn't just a trend; it's a no-brainer! When the veggies are in season and the prices are at their lowest, Frankie's colorful recipes and zero waste tips will have you celebrating the savings with fresh spring produce.

Is it a burger? Is it a sandwich? Is a burger a sandwich? Not even Frankie knows the answer, but one thing is certain: whatever you want to call them, these fun twists and familiar flavor combos are super satisfying to scarf down.

When you're craving a quick nutritious meal, say no more to throwing cash down the gutter for overpriced takeout bowls! Frankie recreates three restaurant favorites for a fraction of the cost, sparing your bank account without sacrificing flavor.

Whether you have kids or are a kid at heart, these whimsical Halloween treats are delicious, easy bakes. From leftover Halloween candy bark to ghosty treats and monster cakes. These recipes are perfect to make with little ones.

Join Mia for these Halloween cakes are sure to SCARE! Blood red velvet cake, marshmellow spiderwebs, bubbling claudrons and a cake that bites back will inspire some serious spooky vibes. Mia will seriously impress and teach you new skills.

Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.

Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.

Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.

Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac remoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.

Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.

Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Jamie cooks a roast chicken with eggplant, bakes feta with figs & prosciutto, and creates a runner bean stew with fish. He shares tips for storing berries and chiles, finishing with a stunning pear tarte tatin.

Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac remoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.

Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.

Make your Halloween Party the talk of every boy and ghoul in the neighborhood! Whether it's the poisoned apples, the drippy candle cakes, coffin pies or savory treats (or tricks) - these delicious bakes will surely delight and scare.

On this episode of Forking Delicious, it's Halloween, and you can't have tricks without the treats! It's a sugary smackdown as our panel of treat-loving tricksters count down your top 10 Halloween candies of all time!

Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.

Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.

Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.

Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.

Frankie is all about BYOL - bring your own lunch. It's not only good for your wallet, it's good for your health. Skip the vending machine and the cafeteria in favor of creative, cost effective and easy-to-transport midday meals.

Amp up your salad game with a little mixing and matching, from light and leafy greens to crisp and hearty toppings, and dressings for all occasions. Frankie shows us how versatile and fulfilling a homemade salad can truly be.

Apples aren't just good for keeping the doctor away. Frankie demonstrates how to make the most of this beloved, everyday fruit, from sweet treats to savory meals. There's a whole world of apples to dive into, especially while they're in season.

Never underestimate the power of squash: they're affordable, abundant and they come in all shapes, sizes, colors, and textures. Frankie spotlights squash from summer through winter highlighting their amazing superhero traits.

Frankie's got tricks and treats up his sleeve this Halloween with simple, wicked good dishes for all to enjoy.

Boo! It's spooky season, and what better way to get into the spirit than with affordable, party-friendly Halloween dishes that scream trick or treat?! But be warned, these meals are scary good.

Whether you have kids or are a kid at heart, these whimsical Halloween treats are delicious, easy bakes. From leftover Halloween candy bark to ghosty treats and monster cakes. These recipes are perfect to make with little ones.

Join Mia for these Halloween cakes are sure to SCARE! Blood red velvet cake, marshmellow spiderwebs, bubbling claudrons and a cake that bites back will inspire some serious spooky vibes. Mia will seriously impress and teach you new skills.

Make your Halloween Party the talk of every boy and ghoul in the neighborhood! Whether it's the poisoned apples, the drippy candle cakes, coffin pies or savory treats (or tricks) - these delicious bakes will surely delight and scare.

On this episode of Forking Delicious, it's Halloween, and you can't have tricks without the treats! It's a sugary smackdown as our panel of treat-loving tricksters count down your top 10 Halloween candies of all time!

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.

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.

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

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 sauce.

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

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.

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

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

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.

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.

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 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 emulsion, and rosemary charcoal.

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 reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

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 battle rice and a complex sambal.

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.

Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

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 battle rice and a complex sambal.

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 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 coal-roasted potatoes.

Chef Zimmern cooks his version of Peking-style goose. Next, Chef Zimmern cooks a meal of striped bass.

Chef Andrew Zimmern grills his favorite tender cuts of venison and serves it with coal-roasted sweet potatoes. Then, he cooks a hearty pot of classic Louisiana gumbo using wild duck and grills crispy-skinned duck breast for the topping.

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

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.

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.

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

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.

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

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.

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.

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.

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

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 sauce.

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

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.

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

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.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

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.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

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

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

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.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

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.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

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

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.

Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

Chef Andrew Zimmern prepares Carne Adovada.

Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.

Andrew unlocks the rich flavor of guinea hen with a vibrant grilled salad featuring watercress and a mustard-hazelnut vinaigrette. Then, he slow-roasts a whole bird with Middle Eastern spices, served with harissa squash and eggplant-tahini purée.

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.

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Jamie cooks a roast chicken with eggplant, bakes feta with figs & prosciutto, and creates a runner bean stew with fish. He shares tips for storing berries and chiles, finishing with a stunning pear tarte tatin.

Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac remoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Jamie cooks a roast chicken with eggplant, bakes feta with figs & prosciutto, and creates a runner bean stew with fish. He shares tips for storing berries and chiles, finishing with a stunning pear tarte tatin.

Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac remoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie reunites his old band for a jam session and a spin on a college-era classic - featuring Shoyu Ramen with Tare Eggs, sweet and savory Chicken Meatballs, Seaweed Cucumber Salad, and a crispy Okonomiyaki pancake.

Frankie makes pizza magic with two incredible doughs, turning his kitchen into a pizza party with grilled sausage pizza, cheesy Grandma Pies, golden Panzerotti, and a sweet dessert pizza topped with ricotta, berries, and honey.

Frankie explores his Italian roots, pairing each pasta shape with its perfect sauce-from Cavatelli with Super Green Sauce to Pappardelle in pork ragout, ricotta Gnocchi with punchy anchovy pecorino, and cozy Squash Orzotto with bloomed poppy seeds.

Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.

Frankie fuels up for action making hot Oatmeal, and Energy Date Balls, before he cooks up the perfect post-ride feast of cheesy Juicy Lucy Burgers, Ramp-loaded pasta salad, and a maple ginger switchel to cool it all down.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.

Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.

Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.

Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.

Gordon, Gino and Fred travel to Greece to immerse themselves in the culinary traditions. The taste buddies go island-hopping, keen to learn more about the Mediterranean diet and how the country has one of the healthiest populations in the world.

The boys are in the Greek capital Athens in a vintage VW campervan. This is where high-concept cuisine originated & is still being re-invented, in a city known as the birth place of democracy and the cradle of western civilisation.

Gordon, Gino and Fred start their road trip in Gino's homeland of Italy, where Gino needs help to pull off an event that is close to his heart. Gino collects Gordon and Fred in a campervan to begin a road trip they won't be forgetting in a hurry.

Gordon, Gino and Fred travel to France, where Fred has been asked to co-host an Oyster Festival in the beautiful Arcachon Bay, in just four days' time. Reunited with their campervan, Fred nominates himself as the driver in his homeland.

Gordon, Gino and Fred start their road trip in Gino's homeland of Italy, where Gino needs help to pull off an event that is close to his heart. Gino collects Gordon and Fred in a campervan to begin a road trip they won't be forgetting in a hurry.

Gordon, Gino and Fred start their road trip in Gino's homeland of Italy, where Gino needs help to pull off an event that is close to his heart. Gino collects Gordon and Fred in a campervan to begin a road trip they won't be forgetting in a hurry.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.

Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.

Frankie fires up a steakhouse-style spread with Italian flair from golden beets and buttery mushrooms to a sizzling Bistecca alla Fiorentina steak with salmoriglio sauce, and a smooth cold brew affogato granita.

Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.

Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.

Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.

Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and alioli and a surf and turf skewer of prawns, mushrooms, and local ham.

Frankie's got tricks and treats up his sleeve this Halloween with simple, wicked good dishes for all to enjoy.

Boo! It's spooky season, and what better way to get into the spirit than with affordable, party-friendly Halloween dishes that scream trick or treat?! But be warned, these meals are scary good.

Whether you have kids or are a kid at heart, these whimsical Halloween treats are delicious, easy bakes. From leftover Halloween candy bark to ghosty treats and monster cakes. These recipes are perfect to make with little ones.

Make your Halloween Party the talk of every boy and ghoul in the neighborhood! Whether it's the poisoned apples, the drippy candle cakes, coffin pies or savory treats (or tricks) - these delicious bakes will surely delight and scare.

On this episode of Forking Delicious, it's Halloween, and you can't have tricks without the treats! It's a sugary smackdown as our panel of treat-loving tricksters count down your top 10 Halloween candies of all time!

Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket traybake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart.

Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù.

Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!

Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.

Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.

Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!

Jamie cooks a speedy midweek chicken traybake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart.

Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita.

Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!

Frankie's got tricks and treats up his sleeve this Halloween with simple, wicked good dishes for all to enjoy.

Boo! It's spooky season, and what better way to get into the spirit than with affordable, party-friendly Halloween dishes that scream trick or treat?! But be warned, these meals are scary good.

Whether you have kids or are a kid at heart, these whimsical Halloween treats are delicious, easy bakes. From leftover Halloween candy bark to ghosty treats and monster cakes. These recipes are perfect to make with little ones.

Join Mia for these Halloween cakes are sure to SCARE! Blood red velvet cake, marshmellow spiderwebs, bubbling claudrons and a cake that bites back will inspire some serious spooky vibes. Mia will seriously impress and teach you new skills.

Make your Halloween Party the talk of every boy and ghoul in the neighborhood! Whether it's the poisoned apples, the drippy candle cakes, coffin pies or savory treats (or tricks) - these delicious bakes will surely delight and scare.

On this episode of Forking Delicious, it's Halloween, and you can't have tricks without the treats! It's a sugary smackdown as our panel of treat-loving tricksters count down your top 10 Halloween candies of all time!

Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.

Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.

Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.

Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.

Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.

Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.

Jamie kicks off autumn with Italian-inspired cheesy cabbage pasta and smoky sweetcorn burgers with feta. He shares tips for storing onions and saving tomato seeds, finishing with a beautiful tomato galette for a perfect fall meal.

Jamie cooks a roast chicken with eggplant, bakes feta with figs & prosciutto, and creates a runner bean stew with fish. He shares tips for storing berries and chiles, finishing with a stunning pear tarte tatin.

Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac remoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.

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

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.

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

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

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

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.

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.