• About Us
Plans
×
   Sign In
   Sign Up
  •    Home
  •    Live TV
  •    TV Guide
  •    Free To Watch
  •    Movies
  •    My Recordings
  •    Ways to Watch
  •    Plans
  •    About Us
  •    Need Help
  • Home
  • Live TV
  • TV Guide
  • Free To Watch
  • Movies
  • More more
    • My Recordings
    • Ways to Watch
Search   Sign InSign Up
  • Home
  • Live TV
  • TV Guide
  • Free To Watch
  • Movies
  • My Recordings
  • Ways to Watch
Planet Eat
Planet Eat
Planet Eat
Watch Live
Add to Favorites
Watch Live
Add to Favorites
Channel GuideRecommendations
Today
Tomorrow
Sunday, 5 Feb
Monday, 6 Feb
Tuesday, 7 Feb
Wednesday, 8 Feb
Lamb Butchery Masterclass with Etana Diaz
11:39 PM - 00:38 AM
03 February
Realising your Restaurant Dream: Grab the Investors’ Attention
11:29 PM - 11:39 PM
03 February
Storytelling Through Food Photography: Food Photography Kit
11:17 PM - 11:29 PM
03 February
Inspired American Cooking: Oatmeal Craisin Cookies
11:00 PM - 11:17 PM
03 February
An Italian Journey: Sardinia
10:46 PM - 11:00 PM
03 February
Duncan's Butchery Masterclass: Carvery Leg of Lamb
10:35 PM - 10:46 PM
03 February
Hangovers Deserve Better: Secker Triple Decker
10:27 PM - 10:35 PM
03 February
Realising your Restaurant Dream: Don’t Ask For Too Little Money
10:19 PM - 10:27 PM
03 February
Branding the Chef: Social Media
10:10 PM - 10:19 PM
03 February
Ultimate Supper Club: Salmon Risotto
09:59 PM - 10:10 PM
03 February
Simon's Butchery Masterclass: Butterfly leg of Lamb
09:48 PM - 09:59 PM
03 February
Simon's Butchery Masterclass: Secret Steaks
09:37 PM - 09:48 PM
03 February
Baking Sourdough: The birth of a sourdough mother starter
09:25 PM - 09:37 PM
03 February
Realising your Restaurant Dream: Don’t Give Up Your Day Job Until You’re Ready
09:18 PM - 09:25 PM
03 February
Michelin Star Recipes: Khubani Soya Keema
09:08 PM - 09:18 PM
03 February
Food Matters: Popcorn, 2 Ways
08:57 PM - 09:08 PM
03 February
The Complete Egg: Black Pepper Tortilla
08:48 PM - 08:57 PM
03 February
Middle Eastern Adventures: Sharkaseya
08:37 PM - 08:48 PM
03 February
How To Be a Young Person's Food Presenter: Energy Up!
08:22 PM - 08:37 PM
03 February
An Italian Journey: Napoli
08:08 PM - 08:22 PM
03 February
ICCA Dubai: Grilled Lamb Chops
07:57 PM - 08:08 PM
03 February
Food and Fitness: Hot Chicken Salad
07:45 PM - 07:57 PM
03 February
Silwood School of Cookery: How to Make Meringues
07:31 PM - 07:45 PM
03 February
Giulia's Introduction to Food Photography: Know Your Light
07:19 PM - 07:31 PM
03 February
How To Be a Young Person's Food Presenter: Speed of Delivery
07:03 PM - 07:19 PM
03 February
Food and Travel Writing: Is food and travel writing for you?
06:54 PM - 07:03 PM
03 February
Hangovers Deserve Better: Hash Browns
06:44 PM - 06:54 PM
03 February
ICCA Dubai: Eclairs
06:31 PM - 06:44 PM
03 February
A Very Swedish Affair II: Swedish Potato Rosti
06:23 PM - 06:31 PM
03 February
An Italian Journey: Puglia
06:10 PM - 06:23 PM
03 February
How To Review a Restaurant: How to get your review published
06:01 PM - 06:10 PM
03 February
Inspired American Cooking: Savoury Southern Biscuits
05:53 PM - 06:01 PM
03 February
From Beder's Kitchen: Episode 1
05:30 PM - 05:53 PM
03 February
Fridgeraiders: Best Left Over Sandwich Ever
05:20 PM - 05:30 PM
03 February
Cooking with The Vegan Pixie: Mushroom Lasagna
05:07 PM - 05:20 PM
03 February
ICCA Dubai: Fruit Tartlets
04:55 PM - 05:07 PM
03 February
Food and Nutrition: Orange Squash Chocolate Cupcakes
04:43 PM - 04:55 PM
03 February
The Complete Egg: Pancakes In Bed
04:34 PM - 04:43 PM
03 February
Food and Fitness: Seared Tuna and Spicy Soy Greens
04:20 PM - 04:34 PM
03 February
Silwood School of Cookery: How to Make Velouté Sauce
04:10 PM - 04:20 PM
03 February
Butcher Farrell's Way with Meat: Steak Americana
04:00 PM - 04:10 PM
03 February
From Beder's Kitchen: Episode 3
03:35 PM - 04:00 PM
03 February
Silwood School of Cookery: How to Make Bread
03:20 PM - 03:35 PM
03 February
Fridgeraiders: Ma-so Stir Fry Beef
03:09 PM - 03:20 PM
03 February
Around the World in 80 Minutes: Mexican Elote
02:58 PM - 03:09 PM
03 February
Food and Fitness: Beef Steak and Mustard Greens
02:46 PM - 02:58 PM
03 February
Cocktail Making Masterclass: Classic Martini
02:39 PM - 02:46 PM
03 February
An Insight into Butchery: How to prepare a loin of pork
02:23 PM - 02:39 PM
03 February
A Very Swedish Affair: Soft Shell Crab
02:15 PM - 02:23 PM
03 February
Realising your Restaurant Dream: Finding Your Price Point
02:08 PM - 02:15 PM
03 February
Michelin Star Recipes: Paneer Tikka with Corn Chaat
01:57 PM - 02:08 PM
03 February
Storytelling Through Food Photography: Shaping Light - Renaissance Style
01:43 PM - 01:57 PM
03 February
BBQ Cooking with The Smokin Elk: Lamb Shaslik
01:30 PM - 01:43 PM
03 February
Baking Sourdough: Developing the gluten structure
01:09 PM - 01:30 PM
03 February
The Complete Egg: Crab and Mackerel Boats
00:59 PM - 01:09 PM
03 February
Food and Nutrition: Garlic Mushroom Bake
00:48 PM - 00:59 PM
03 February
Food Matters: Fruit Jellies
00:38 PM - 00:48 PM
03 February
Cooking with The Vegan Pixie: Little Peckers Katsu Curry
00:26 PM - 00:38 PM
03 February
Duncan's Butchery Masterclass: Lamb Noisette
00:16 PM - 00:26 PM
03 February
Branding the Chef: Photography
00:09 PM - 00:16 PM
03 February
Ultimate Supper Club: Flank Steak and Chimichurri
11:57 AM - 00:09 PM
03 February
One Pot Campervan Recipes: Stove Top Ham and Cheese Toastie
11:45 AM - 11:57 AM
03 February
ICCA Dubai: Quail Spatchcock with Berry Glaze
11:34 AM - 11:45 AM
03 February
Giulia's Introduction to Food Photography: Storytelling
11:26 AM - 11:34 AM
03 February
How To Be A Food Writer: An Introduction to Food Publishing
11:16 AM - 11:26 AM
03 February
Silwood School of Cookery: How to Prepare Petit Four Glace
11:04 AM - 11:16 AM
03 February
Food and Travel Writing: Putting it into practice
10:56 AM - 11:04 AM
03 February
Giulia's Introduction to Food Photography: Dark & Moody
10:37 AM - 10:56 AM
03 February
Food and Fitness: Thai Beef Salad
10:24 AM - 10:37 AM
03 February
Branding the Chef: Final Advice
10:18 AM - 10:24 AM
03 February
ICCA Dubai: Fish a La Meunière
10:08 AM - 10:18 AM
03 February
Hangovers Deserve Better: Zapiekanki
09:58 AM - 10:08 AM
03 February
An Insight into Butchery: How to prepare a rib of beef
09:44 AM - 09:58 AM
03 February
Farmer Angus' Butchery Masterclass: Biltong
09:34 AM - 09:44 AM
03 February
Authentic South African Cooking: Cheesy Pap Bites
09:19 AM - 09:34 AM
03 February
Silwood School of Cookery: How to Debone a Chicken
09:02 AM - 09:19 AM
03 February
Butcher Farrell's Way with Meat: All About an Old Sheep
08:27 AM - 09:02 AM
03 February
Cooking with The Vegan Pixie: What the Cluck & Leek Pie
08:14 AM - 08:27 AM
03 February
Michelin Star Recipes: Rogan Josh Lamb Shank
08:04 AM - 08:14 AM
03 February
One Pot Campervan Recipe: Sweet Potato Toast
07:53 AM - 08:04 AM
03 February
LIVE
The Asian Vegetarian: Kenyan Okra
07:43 AM - 07:53 AM
03 February
Around the World in 80 Minutes: Indian Dal
07:29 AM - 07:43 AM
03 February
Food and Nutrition: Tomato Gazpacho
07:17 AM - 07:29 AM
03 February
Leftover Turkey Recipes: Turkey Bento Box
07:05 AM - 07:17 AM
03 February
Middle Eastern Adventures: Atayef
06:56 AM - 07:05 AM
03 February
Authentic South African Cooking: Chakalaka
06:49 AM - 06:56 AM
03 February
A Very Swedish Affair: Cod and Samphire
06:35 AM - 06:49 AM
03 February
Butcher Farrell's Way with Meat: Posh Sausage Roll
06:20 AM - 06:35 AM
03 February
Silwood School of Cookery: Chopping Techniques
06:11 AM - 06:20 AM
03 February
Food and Fitness: Salmon and Almond Greens
05:58 AM - 06:11 AM
03 February
Authentic South African Cooking: Bunny Chow
05:48 AM - 05:58 AM
03 February
Silwood School of Cookery: Making Stocks
05:32 AM - 05:48 AM
03 February
Ultimate Supper Club: Pan Fried Seabass
05:21 AM - 05:32 AM
03 February
Leftover Turkey Recipes: Creamy Turkey Leeky Pie
05:06 AM - 05:21 AM
03 February
The Story of PickyWops: What is PickyWops?
04:58 AM - 05:06 AM
03 February
Farmer Angus' Butchery Masterclass: Pork Neck
04:51 AM - 04:58 AM
03 February
Lemon Compendium Recipes: Bobotie
04:42 AM - 04:51 AM
03 February
The Complete Egg: Spicy Scotch Eggs
04:31 AM - 04:42 AM
03 February
Food and Fitness: Venison Chilli
04:19 AM - 04:31 AM
03 February
Around the World in 80 Minutes: Italian Parmigiana
04:04 AM - 04:19 AM
03 February
Simon's Butchery Masterclass: Linking Sausages
03:53 AM - 04:04 AM
03 February
Farmer Angus' Butchery Masterclass: Fillet, Rump & Sirloin
03:32 AM - 03:53 AM
03 February
One Pot Campervan Recipe: Egg Fried Rice
03:21 AM - 03:32 AM
03 February
ICCA Dubai: Pistachio Gateaux
02:59 AM - 03:21 AM
03 February
Ultimate Supper Club: Duck in Balsamic Glaze
02:46 AM - 02:59 AM
03 February
How To Be a Young Person's Food Presenter: Eyes Down The Lens
02:33 AM - 02:46 AM
03 February
The Asian Vegetarian: Corn and Black Bean Salad
02:21 AM - 02:33 AM
03 February
Food Matters: Grandma's Pancakes
02:11 AM - 02:21 AM
03 February
Michelin Star Recipes: Macher Johl
01:59 AM - 02:11 AM
03 February
BBQ Cooking with The Smokin Elk: Shakshuka
01:44 AM - 01:59 AM
03 February
From Beder's Kitchen: Episode 2
01:18 AM - 01:44 AM
03 February
Realising your Restaurant Dream: Grab the Investors’ Attention
01:08 AM - 01:18 AM
03 February
An Italian Journey: Tuscany
00:56 AM - 01:08 AM
03 February
Indian Cooking Reimagined: Fermented Lentil Doughnuts
00:42 AM - 00:56 AM
03 February
One Pot Campervan Recipes: The Ultimate BLT
00:30 AM - 00:42 AM
03 February
How To Be A Food Writer: Identifying Culinary Trends
00:21 AM - 00:30 AM
03 February
ICCA Dubai: Roulade of Beef with Parsley and Potato
00:08 AM - 00:21 AM
03 February

Watch Anywhere, Anytime

Connect to USTVnow, simply sign up and log in to stream on your computer, phone, tablet, and smart TV. Record your favorite shows and watch them later on any of your devices.

Payment Methods

Help for the User

  • Help
  • FAQ
  • Ways to watch
  • Watch Free Channels

Operator Services

Cable operator services

Social Share

Share
  
  

Connect with us

o
o
o
o
o
 Icon
Policy Info
Privacy Policy
Terms of Use
Company
About Us
Need Help?
USTVnow welcomes your questions or comments regarding the Terms
USTVnow Inc. 28 West 27th Street, Suite 404 New York, New York 10001
Email Address: support@ustvnow.com
Telephone number: +1 (917) 746-8788, Fax: +1 (917) 793 3858

2023 USTVnow Leader on TV Overseas | Privacy Policy
©2020 DutchPhone Holdings, Inc. All rights reserved.
Need Help.?
Privacy Policy Terms & Conditions About Us

Connect With US :  IconIconIconIconIcon