TV rehberi - Salı, 25-02-2025

00:00
Food Unwrapped
Jimmy finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.
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00:30
Island Echoes with Nornie Bero
This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.
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01:00
Nigella Kitchen
Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.
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01:30
Jamie's American Road Trip
With no experience in backpacking, Jamie finds himself in unknown territory during the harsh Arizona winter. He leaves the tourist trail to spend time with the Navajo Indians on the largest reservation in America. Staying with Mayor Elect Roy Kady, who also happens to be a sheep farmer, Jamie witnesses Navajo traditions up close: from butchery, to overnighting in a hogan, and cooking with elders. He also gets a crash course in Navajo spirituality.
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02:30
Hairy Bikers Go Local
Dave and Si head to The Stackpole Inn, where Head Chef Matt Waldron prides himself on using local ingredients; can the bikers find some new local treats he hasn't yet uncovered?
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03:35
The Cook Up with Adam Liaw
Adam, actor Matt Okine, and video game critic Steph Bendixen are in the kitchen making dishes inspired by their favourite flavours.
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04:05
The Cook and the Chef
Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.
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04:35
Hugh's Three Good Things
The River Cottage Head Chef Gill Meller is back to take on Hugh again in the food fight with flair - as three chefs come together to cook meals based around three key ingredients. This week it is all about fruit.
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05:00
Food Unwrapped
Jimmy finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.
en
05:30
My Market Kitchen
Elena and Khanh are cooking a pomegranate and lamb skewers dish. Then at Khanh's restaurant, The George on Collins, he shows us a vegan pomelo salad. They finish up with roasted lamb zucchini boats that is fun for the whole family.
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06:00
Food Safari Italy
We join professional rock fishermen at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Chef Robert Castellani shows Guy an ingenious way of baking snapper, and explains why Sicilians put a coin in the mouth of the fish. Luciana Sampogna demonstrates taralli, while Fred Pizzini shares his recipe for duck ragu, which the whole family enjoys alfresco with some of the family's wines.
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06:30
Mary Makes It Easy
Mary proves that you don't need to break the bank on fancy gadgets to whip up some delicious baked goods. Join her as she creates cake doughnuts, chocolate cherry galette, and cheesecake ice cream.
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07:00
Pati's Mexican Table
Sinaloa's premiere resort town claims 13-miles of beautiful Pacific coastline with boardwalks and pristine streets lined with brightly-coloured homes and some of the best restaurants in Mexico.
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07:30
Michel Roux's French Country Cooking
Michel Roux is in search of the perfect honey to create a delicious sauce for a dish of new season duck. He'll show us how to make an elegant ratatouille with a twist to eat either hot or cold.
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08:30
Chuck & the First Peoples Kitchen
Chuck travels to Temiscamingue and joins the Wild Basket, an initiative that brings traditional foraging techniques to future generations.
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09:00
Tareq Taylor's Nordic Cookery
There are not many places in Sweden like Tornedalen. A rushing river has provided for locals for centuries, and the very fertile land has yielded amazing crops for centuries.
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09:30
Everyday Gourmet with Justine Schofield
Justine is in fine form creating Stuffed Pork and Veal Zucchini and Baja-Style Fish Tacos. Adam Swanson comes by to make a Casarecce with Rabbit and Truffle Sugo.
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10:00
Nigella Feasts
Nigella Lawson's got company and she's sharing her foolproof, stress-free recipes for a party. On the menu are a bountiful spicy beef chilli with a golden crispy cornbread topping, served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.
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10:30
Beyond River Cottage
Hugh's sow Maggie is due to give birth to piglets. There is little Hugh can do to help except build a maternity room and leave her to it.
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11:00
The Cook Up with Adam Liaw
In the kitchen, Adam, journalist Benjamin Law and actor Lucy Durack are sharing their current food obsessions.
en
11:30
Island Echoes with Nornie Bero
This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.
en
12:00
Nigella Kitchen
Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.
en
12:30
Shane Delia's Spice Journey Turkey
Back with his new series, Shane Delia witnesses the rebirth of Ottoman cuisine and traditions in Istanbul, the city that straddles the continents of Europe and Asia. The episode follows Shane as he explores the lifestyle of the sultans. Then, wanting to see how the other half lived during Ottoman times, he joins the people of Istanbul in a public 'Iftar' feast, a modern revival of an Ottoman tradition.
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13:00
Food Unwrapped
Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?
en
13:30
My Market Kitchen
In the kitchen Elena is joined by Kinsan from Asian Inspirations, making a salmon flake onigiri, perfect for a lunch box snack. Khanh is then whipping up walnut stuffed figs and cheats salted caramel, followed by a refreshing spring greens salad by Elena.
en
14:00
Food Safari Italy
Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.
en
14:30
Mary Makes It Easy
Mary takes on the challenge of getting the most flavourful dishes from the fewest number of ingredients, and cooks peach bourbon chicken, red pepper roast salmon and zucchini cappelini.
en
15:00
Pati's Mexican Table
Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's 'Pueblos Magicos' or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte river. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico.
en
15:30
Michel Roux's French Country Cooking
Chef Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen who look after them. He'll be sampling a stew which takes a day to make, and barbecuing a delicious bavette steak that's cooked to perfection in five minutes.
en
16:30
Chuck & the First Peoples Kitchen
Chuck learns about urban foraging and cooking traditional foods from Montreal's Indigenous communities.
en
17:00
Tareq Taylor's Nordic Cookery
At the northern-most part of Denmark, you are always close to raw, beautiful nature, and incredible sunlight that has drawn artists here for over 100 years.
en
17:30
Everyday Gourmet with Justine Schofield
Justine is joined by her mum, Francoise, who makes a tasty Chicken with Tarragon. Justine makes a Strawberry and Herb Tabouli and Baked Asparagus with Goat's Cheese Cigars.
en
18:00
Nigella Feasts
It's the weekend, and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves: a chicken and sausage bake served with crispy rosemary roast potatoes and French-style petit pois. To top it all off, Nigella shows us how to make a chocolate honeybee cake.
en
18:30
Beyond River Cottage
On May Day every year, you can find the Wessex Morris Men dancing on the Cerne Abbas Giant. Crowds gather to watch the event and this presents Hugh with the perfect opportunity to make some cash selling chocolate waffles.
en
19:00
The Cook Up with Adam Liaw
Adam, Violinist Satu Vanska and chef Adam D'Sylva are in the kitchen, pouring pure emotion into their food to stimulate the senses and provide the ultimate food experience.
en
19:30
Lorraine's Fast, Fresh and Easy Food
Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves to pan fried gnocci.
en
20:00
Donal Skehan: Home Cook
In this episode, Donal is delving into his favourite weekday dinners that always resulted in a polished plate, starting with a speedy Teriyaki Salmon with fluffy rice and greens.
en
20:30
Save with Jamie
This week Jamie proves that frozen fish can be just as good as fresh with his stunning fish tikka curry.
en
21:30
Hairy Bikers Go Local
The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.
en
22:35
The Cook Up with Adam Liaw
Head chef at Sydney restaurant Red Lantern Mark Jensen and author and chef Jason Roberts are in the Cook Up kitchen with Adam creating some easy and simple dishes that make root vegetables the hero.
en
23:05
The Cook and the Chef
The British brought the idea of public hotels - or 'pubs' - to Australia, and they've been a prominent feature of the Australian landscape ever since.
en
23:35
Hugh's Three Good Things
It's pear time in Hugh's Three Good Things. All week, the River Cottage Head Chef Gill Meller and by Sophie Wright, a chef who's cooked for the likes of Leonardo DiCaprio, Roman Abramovich and Avril Lavigne, join Hugh for some cooking pear-fection!
en

TV rehberi - Çarşamba, 26-02-2025Şimdi

00:00
Food Unwrapped
Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?
en
00:30
Lorraine's Fast, Fresh and Easy Food
Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves to pan fried gnocci.
en
01:00
Donal Skehan: Home Cook
In this episode, Donal is delving into his favourite weekday dinners that always resulted in a polished plate, starting with a speedy Teriyaki Salmon with fluffy rice and greens.
en
01:30
Save with Jamie
This week Jamie proves that frozen fish can be just as good as fresh with his stunning fish tikka curry.
en
02:30
Hairy Bikers Go Local
The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.
en
03:35
The Cook Up with Adam Liaw
Head chef at Sydney restaurant Red Lantern Mark Jensen and author and chef Jason Roberts are in the Cook Up kitchen with Adam creating some easy and simple dishes that make root vegetables the hero.
77%
en
04:05
The Cook and the Chef
The British brought the idea of public hotels - or 'pubs' - to Australia, and they've been a prominent feature of the Australian landscape ever since.
en
04:35
Hugh's Three Good Things
It's pear time in Hugh's Three Good Things. All week, the River Cottage Head Chef Gill Meller and by Sophie Wright, a chef who's cooked for the likes of Leonardo DiCaprio, Roman Abramovich and Avril Lavigne, join Hugh for some cooking pear-fection!
en
05:00
Food Unwrapped
Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?
en
05:30
My Market Kitchen
In the kitchen Elena is joined by Kinsan from Asian Inspirations, making a salmon flake onigiri, perfect for a lunch box snack. Khanh is then whipping up walnut stuffed figs and cheats salted caramel, followed by a refreshing spring greens salad by Elena.
en
06:00
Food Safari Italy
Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.
en
06:30
Mary Makes It Easy
Mary takes on the challenge of getting the most flavourful dishes from the fewest number of ingredients, and cooks peach bourbon chicken, red pepper roast salmon and zucchini cappelini.
en
07:00
Pati's Mexican Table
Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's 'Pueblos Magicos' or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte river. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico.
en
07:30
Michel Roux's French Country Cooking
Chef Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen who look after them. He'll be sampling a stew which takes a day to make, and barbecuing a delicious bavette steak that's cooked to perfection in five minutes.
en
08:30
Chuck & the First Peoples Kitchen
Chuck learns about urban foraging and cooking traditional foods from Montreal's Indigenous communities.
en
09:00
Tareq Taylor's Nordic Cookery
At the northern-most part of Denmark, you are always close to raw, beautiful nature, and incredible sunlight that has drawn artists here for over 100 years.
en
09:30
Everyday Gourmet with Justine Schofield
Justine is joined by her mum, Francoise, who makes a tasty Chicken with Tarragon. Justine makes a Strawberry and Herb Tabouli and Baked Asparagus with Goat's Cheese Cigars.
en
10:00
Nigella Feasts
It's the weekend, and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves: a chicken and sausage bake served with crispy rosemary roast potatoes and French-style petit pois. To top it all off, Nigella shows us how to make a chocolate honeybee cake.
en
10:30
Beyond River Cottage
On May Day every year, you can find the Wessex Morris Men dancing on the Cerne Abbas Giant. Crowds gather to watch the event and this presents Hugh with the perfect opportunity to make some cash selling chocolate waffles.
en
11:00
The Cook Up with Adam Liaw
Adam, Violinist Satu Vanska and chef Adam D'Sylva are in the kitchen, pouring pure emotion into their food to stimulate the senses and provide the ultimate food experience.
en
11:30
Lorraine's Fast, Fresh and Easy Food
Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves to pan fried gnocci.
en
12:00
Donal Skehan: Home Cook
In this episode, Donal is delving into his favourite weekday dinners that always resulted in a polished plate, starting with a speedy Teriyaki Salmon with fluffy rice and greens.
en
12:30
Shane Delia's Spice Journey Turkey
Shane alights at Gallipoli almost one hundred years after the famed 1915 ANZAC landings. From here, he gets to know the Dardanelles, and witnesses how the local cuisine has been influenced by the infiltration of so many different cultures. He also travels to the hinterland to meet people who prepare food according to local traditions, which have survived because of the bonds that hold people together.
en
13:00
Food Unwrapped
Jimmy investigates whether Manuka honey has any medicinal properties. Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag. Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.
en
13:30
My Market Kitchen
Elena kicks off the show with a vegan san choy bow recipe that will please the whole family. Then Khanh and Bel from Wine Selectors are making a controversial pizza, paired with the perfect wines. Elena finishes off the show with a quick Manchego honey and thyme recipe.
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14:00
Food Safari Italy
This episode celebrates the tradition of preserving the best in season. Maeve meets Pietro Demaio whose book 'Preserving the Italian Way' has been a bestseller. In Adelaide, Pat D'Onofrio and Lina Verrilli grow and cure their own olives; and Claudio Ferraro shows how to make pastry sfogliatelle with fine layers of pastry filled with ricotta. Later, Guy spends a few winter days with the Momesso family making salami.
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14:30
Mary Makes It Easy
Celebrate the veg life with Mary's sweet potato enchiladas, chickpea socca, and veggie pakoras.
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15:00
Pati's Mexican Table
Pati travels into the mountains of Sinaloa to the tiny village of Jinetes - a place that appears to be stuck in time. The small population of barely 100 people live on whatever the land gives them. Miles and miles removed from civilization, they've managed to preserve their customs and recipes for generations.
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15:30
Michel Roux's French Country Cooking
Michel Roux continues on his food adventure, looking for the best produce he can find to bring back to his holiday kitchen. He visits a pig farm in search of the best cuts for a delicious pork provencale, and he shares an old family recipe for souffleed omelette.
en
16:30
Chuck & the First Peoples Kitchen
In Kahnawake, Chuck visits the community garden and learns the virtues of strawberries and corn.
en
17:00
Tareq Taylor's Nordic Cookery
East Denmark contains some of Denmark's most fertile lands, and many formerly traditional farmers are converting to organic production and winning awards for their specialist cheeses and wine.
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