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Season 6
Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.
Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.
Andrew samples Pennsylvania's staple foods that most people never hear about. Andrew meet interesting people, including a Japanese superstar chef who cooks poisonous sex organs and a family that boils up every part of the pig,
Andrew samples Pennsylvania's staple foods that most people never hear about. Andrew meet interesting people, including a Japanese superstar chef who cooks poisonous sex organs and a family that boils up every part of the pig,
Andrew visits the mystical city of Venice. He enjoys the food in the historic city while catching critters in the Lagoon, blowing Murano glass, and indulging in the best cicchetti in the world.
Andrew visits the mystical city of Venice. He enjoys the food in the historic city while catching critters in the Lagoon, blowing Murano glass, and indulging in the best cicchetti in the world.
Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.
Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.
Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.
Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.
The host visits Namibia, where he meets members of a semi-nomadic tribe whose way of life hasn't changed in hundreds of years. During his stay, he samples traditional tribal foods, including dried mopane worms and wildebeest eyeballs.
The host visits Namibia, where he meets members of a semi-nomadic tribe whose way of life hasn't changed in hundreds of years. During his stay, he samples traditional tribal foods, including dried mopane worms and wildebeest eyeballs.
The host checks out alternative food sources in San Francisco, from raising edible bugs to foraging in the wild.
The host checks out alternative food sources in San Francisco, from raising edible bugs to foraging in the wild.
Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.
Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.
Andrew samples snake bile, turtle-jelly soup and medicinal bug tea when he visits Hong Kong, the center for traditional Chinese medicine.
Andrew samples snake bile, turtle-jelly soup and medicinal bug tea when he visits Hong Kong, the center for traditional Chinese medicine.
Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.
Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.
The host tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano-rabbit head.
The host tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano-rabbit head.
Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and
.. show full overview
Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and cuisine by drinking cobra blood, feasting on water buffalo entrails and more.
Andrew explores tropical locations closest to home: The Caribbean and the Americas. The region is melting pot of European, West African and Amerindian cultures. The rich bend is visible in the architecture, music, and especially the food.
Andrew explores tropical locations closest to home: The Caribbean and the Americas. The region is melting pot of European, West African and Amerindian cultures. The rich bend is visible in the architecture, music, and especially the food.
In South Africa's Kalahari Desert, the host dines on giant porcupine and scavenged jewel beetles. Later, he's served zebra near Johannesburg.
In South Africa's Kalahari Desert, the host dines on giant porcupine and scavenged jewel beetles. Later, he's served zebra near Johannesburg.
The host returns to his restaurant roots in New York City, where he cooks in a Chinatown kitchen, waits tables and takes a turn as a street vendor.
The host returns to his restaurant roots in New York City, where he cooks in a Chinatown kitchen, waits tables and takes a turn as a street vendor.
The host heads to Washington, D.C., to sample international cuisines at some of the foreign embassies.
The host heads to Washington, D.C., to sample international cuisines at some of the foreign embassies.
Andrew visits Finland and samples both traditional Finnish cooking and modern Nordic cuisine. Featured eats include blood pudding; reindeer tartare; pan-fried brow-bear rump; and birch-tree bark.
Andrew visits Finland and samples both traditional Finnish cooking and modern Nordic cuisine. Featured eats include blood pudding; reindeer tartare; pan-fried brow-bear rump; and birch-tree bark.
The diverse food culture of Rio de Janeiro is explored.
The diverse food culture of Rio de Janeiro is explored.
The host treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.
The host treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.
A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.
A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.
Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from sea urchins to casu marzu (rotten cheese).
Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from sea urchins to casu marzu (rotten cheese).
Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city’s heritage and modern chefs with food-forward ideas.
Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city’s heritage and modern chefs with food-forward ideas.
An exploration of Jamaican cuisine, which blends island flavors with African traditions.
An exploration of Jamaican cuisine, which blends island flavors with African traditions.
Andrew Zimmern looks back at the foods that have most overloaded his senses.
Andrew Zimmern looks back at the foods that have most overloaded his senses.
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
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