253 food shows you can watch right now (no membership required)

Compiled by Andy Trimlett

If there’s one thing we haven’t stopped doing lately, it’s eating. So we figured it was a perfect time for a list of food shows. All of these shows are available to watch right now without a membership. Just click the links and press play. Or better yet, find them in the free PBS Video app for your Roku, Apple TV, Samsung Smart TV, Fire TV Stick, phone or tablet.

Enjoy!

Arizona

Plate & Pour


Agriculture & Hunting

Agriculture’s Mixed Blessings/How Agriculture Differentiated

Archi’s Acres: Helping Veterans Grow

Amber Waves of Grain

Avocado Wars: The Battle Over Water Rights In Chile

Of Broccoli and Pelicans and Celery and Seals

Cultivating Communities

Decolonizing Cuisine with Mak-‘amham

Farm to Farmer’s Plate

Future of Food

Harvest

How Does it Grow?

LA Foodways

The Lexicon of Sustainability

Marshallberg Farm

Not So Fast

Oneida Agriculture

Out of the Box

Quest for Water

Seeds of Change

Tribal Hunting with the Pit River Peoples

Urban Farming

The U.S. of Agriculture

In the Wild

Wild Food, I Think I Love You


Baking & Sweets

Baking

A Few Good Pie Places

A Few Great Bakeries

Grounded

Honey, I’m Home!

King Cornbread

Pimp My Grits

Sweet Stuff


 


Beverages

Barton Springs Mill

Beer Brothers

Bløm Meadworks

Bourbon Country

Cider

Craft Beer: Boldly Brewing What No Man Has Brewed

Darling Farm and 10th Mountain Whiskey

David & Goliath

Den Sake Brewery

A Different Kind of Brewer

Ferment Nation

Future of an Empire

Have Yourself Some Moonshine

Kings of the Craft

Kô Hana Rum

Muscadine Time

Once Upon a Brew …

Pucker Up

Sake, Sushi & Sochu

The Story of Coffee

Sweet Corn & Expensive Tea

Tea

Welcome to Crafty San Diego

Working Whisky Weekend in Whitehorse


Chefs

Braised Sweetbreads with Jacques Pepin

Cajun Cooking with Emeril Lagasse

Dishes with Jan Birnbaum and Lidia Bastianich

The Inn at Little Washington

Julia Child & Jacques Pepin Prepare A Stuffed Turkey Roulade

Julia Child and Jacques Pepin Create A Classic Holiday Meal

Lobster Souffle with Jacques Pepin

LudoBird

Pasta & Risotto with Lidia Bastianich

Salad with Alice Waters


Cultural Cuisines

Alta California

Asian Farm to Table

Asian Food, American Dreams

Badmaash

Banchan

Barkada

Beyond Pho

Chirmol

Food of the Gods

Italian Inspired Recipes

El Jardin

The Jewish Deli

Logmeh

Louis & Jazz

Made in China

Man’oushe

Mercado

Mister Jiu’s Chinatown

The New Indian

Noodle

Omotenashi

Sequoia Sake

Taiwan’s True Flavor

Trending Japanese


Dairy

Blueberries and Boiling Over

The Buttermilk Belt

Cheese

Dairy Alternatives: Rethinking Milk In California and Kenya

Modern Milk

Warm and Wooly


Destinations in the U.S.

Arizona

Artisan Foods

Backroad Bites

Boston

A Chef’s Life

CIA and Petit Trois

Coast Guard and Philly

Convoy District

Cowboy Campfire

Eastern Oregon Adventure

Exploring El Cajon

Extracted

Family Ingredients

Farm to Table in Northern California

Fresh from Boston

Fun Ferments

Good Gumbo

Hawaii Heritage

Houston

Indigenous Foods

Julian

Las Vegas

Little Italy

Local Food with Local Friends

Natick and Fort Lee

Origin

Philadelphia

Portland

Los Angeles

Seattle

Somewhere South

Southern Inspired Recipes

Southerners

Spa Food: It All Began at Rancho la Puerta

Tacos of Texas

Union Kitchen


Education

Kitchen Vignettes

Nourish

Serving Up Science


Events

Competition

Don’t Tom Thumb Your Nose at Me!

The Final Harvest

Fire

Holiday

The Holiday Special

Thanksgiving Special: The Life of a Turkey

World Dairy Expo


Food Movement & Health

Conscious Cuisine – Green Foods

Cooking Up a Greener Future

Culinary Healing

Feeding San Diego Now

Food on the Brain

Food Trends

The Future of Food

Food (Justice) for All

Make Food, Not Waste

Pro Kids: Youngsters Take Swings at Healthy Eating

School Lunch Revival


Fruits

Apples

A Food Truck and a Pear Tree

Fresh Cherry Recipes

Fresh Fig Recipes

Fresh Heirloom Tomatoes

Fresh Lemon Recipes

Gettin’ Figgy with It

Green Goddess Goes to Market

My Watermelon Baby

Obviously, It’s Pecans

On the Vine

Orange Gold in Jamul

Peanuts

Persimmon Style

Pretty in Peach

Prune

Strawberry Stay at Home

Two-Mato

You Say Heirloom, I Say Old Timey


How To’s

ChefSteps

Farm to Table Family

Kitchen Explorers


International

Barbados

Hunting Piranha on the Amazon

Iberico & Paella

Ireland

Israel

Lake Titicaca

London

Montreal

Newfoundland

Okinawa and Guam

Vietnam


Latin America

All in for Albondigas

Always Time for Tacos

Beautifully Balanced Ceviche

Chilaquiles, Classic & Comforting

Chocolate & Churros, Breakfast of Champions

Choosing Chiles Rellenos

Crispy Carnitas

Fresh from Mexico

The Guadalupe Valley

Mole is Mexico’s Mother Sauce

Oaxaca

Picture-Perfect Pozole Party

Teaching Tortilla Soup

A Tour of Tacos al Pastor

Tried & True Tamales

You Don’t Know the Whole Enchilada


For Meat-Lovers

Brisket

Chicken Lickin’

Cracklin’ Kitchen

Direct Heat & Mesquite

Eggs A Dozen Ways

Eggs Two Dozen Ways

Goats in Wisconsin

Heavenly Hocks

Leftovers

Liver Lover

The Meat of the Matter

Picking Beef

The Pits

Poultry & Sauce

Preserved

Rabbit

Sausage

Smoking Goose

What’s Your Beef

Whole Hog

The Yin/Yang of Protein


Seafood

Atlantic Sea Farms

Chasing Trout

Fire & Smoke

The Fish Episode, Y’all

Go Fish!

Gone Clamming

Lobster

More than One Way to Skin a Catfish

Oysters

Shelled Out

Shrimp Sells

Salmon

Sea to Plate

Seafood from the Gulf


Seasonal

Preserving the Summer

Ramp-ing up to Spring

Spring in the Driftless

Thriving in the Winter

Winter


Vegetables

All Sunchoked Up

Beautiful Beans

Cabbage’s Last Stand

Collard Green Queen

Garden Fresh Dishes

If You Can’t Beet Em …

One Potato, New Potato

Onions and Avetts

Peas, Please

Pickle Perfect

Prickly Business

Prolific Peppers

Ramona Farms

R-E-S-P-E-C-T the Butterbean

Roots Kitchen & Cannery

Shake, Rattle and Pole (Beans)

Soy to the World

Stand by Your Cabbage

Stop, Squash and Roll

Sweet Potato

They Call ‘em ‘Bagas

Turnips: The Roots

Turnips: The Greens

WANTED: Broccoli

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