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Season 6
Andrew Zimmern goes deep into Alaska's wilderness where people hunt and gather food to get them through the long winter months. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.
Andrew Zimmern goes deep into Alaska's wilderness where people hunt and gather food to get them through the long winter months. From hunting grouse to making moose head soup, Andrew gets a taste of life in the Copper River Valley.
Whether it's from the land or the sea, Andrew Zimmern finds that Vancouver has an abundance of fresh food. His discoveries include box crab and bull kelp, blood sausage made with pig heads, and a look behind the scenes at a tuna cannery.
Whether it's from the land or the sea, Andrew Zimmern finds that Vancouver has an abundance of fresh food. His discoveries include box crab and bull kelp, blood sausage made with pig heads, and a look behind the scenes at a tuna cannery.
Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.
Andrew Zimmern visits Nashville, where he gets a taste of the city's most iconic foods. From classics like hot chicken and dry ribs to grilled Sandhill crane, Andrew finds flavors both old and new in Music City USA.
Andrew Zimmern explores the bold, traditional and unexpected flavors of Dallas and Fort Worth, TX. He samples cow head roasted underground, a Thai meal made with chicken feet, water bugs and goat meat stew.
Andrew Zimmern explores the bold, traditional and unexpected flavors of Dallas and Fort Worth, TX. He samples cow head roasted underground, a Thai meal made with chicken feet, water bugs and goat meat stew.
From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew Zimmern gives us a taste of his global grocery experiences.
From meat and seafood to dairy, bread and snacks, how we get our food often depends on where we live. Straight from the sea or fresh from the udder, Andrew Zimmern gives us a taste of his global grocery experiences.
Andrew Zimmern heads to Cartagena, Columbia. He eats capybara, shark and more in the city's mind-blowing market, before heading to the mountains for a taste of freshly caught caiman and
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Andrew Zimmern heads to Cartagena, Columbia. He eats capybara, shark and more in the city's mind-blowing market, before heading to the mountains for a taste of freshly caught caiman and jungle rats.
Land turtle and shark; land creatures and caiman.
Some frog smoothies, giant Amazonian snails and fried guinea pig are among the delicacies Andrew samples in Lima, Peru.
Some frog smoothies, giant Amazonian snails and fried guinea pig are among the delicacies Andrew samples in Lima, Peru.
From skinning a muskrat in Maryland, Beaver chili in Maine and cooking up stir-fried rat in Thailand, Andrew's talking about, and tasting, all things critters. Hair, tails, and nails included.
From skinning a muskrat in Maryland, Beaver chili in Maine and cooking up stir-fried rat in Thailand, Andrew's talking about, and tasting, all things critters. Hair, tails, and nails included.
Andrew Zimmern explores the "new South," Atlanta. He feasts on calf brains on toast at a gourmet pub, helps butcher a goat at a nearby farm, and gets a Korean scrub down with Margaret Cho.
Andrew Zimmern explores the "new South," Atlanta. He feasts on calf brains on toast at a gourmet pub, helps butcher a goat at a nearby farm, and gets a Korean scrub down with Margaret Cho.
Andrew Zimmern travels to paradise in the Florida Keys. He heads out with a family to hunt and cook iguanas, competes in a fishing derby to tackle the lionfish invasion, and learns the art of Cuban cooking and cigar making from a master.
Andrew Zimmern travels to paradise in the Florida Keys. He heads out with a family to hunt and cook iguanas, competes in a fishing derby to tackle the lionfish invasion, and learns the art of Cuban cooking and cigar making from a master.
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