Have Fork, Will Travel

Zane Lamprey heads to Marseilles, France, to stuff himself silly with the famed bouillabaisse, created by the region's poor yet resourceful fishermen. While in town, Zane will also sample many, many different varieties of French cheese, and hang out with inland farmers who master a simple rustic style of cooking that comes straight from the garden.

Zane Lamprey travels to Rio De Janiero, where the flavors are as rich and diverse as the cultures. He learns the traditions of the Brazilian cowboy which involves gorging on endless swords full of meat, as well as enjoying feijoada, Brazil's signature dish, which includes 13 different types of food all on one plate.

Zane Lamprey sets his grumbling stomach on the island of Puerto Rico, where he comes face to face with enormous land crabs, enjoys a traditional Spanish pig roast and learns more than he ever wanted to know about plantains.

Zane Lamprey goes native to sample some bold flavors built from bold Jamaican cultures, like Jamaican jerk cooking, the signature flavor from the inland mountains, as well as the Rastafarian eating tradition of raw (as in uncooked) cuisine.

Zane Lamprey sets out to the only place where he can see an elephant walking down the street, pick up a packet of home-made squid jerky, and enjoy fresh cut watermelon all on the same street - Bangkok!

Zane Lamprey brings his appetite to the capital of the European Union to settle the debate about the origins of the French fry, as well as find the special method the locals have for eating muscles, and of course, experience a full course Belgian meal where all the food is cooked in beer.

Zane Lamprey eats his way through Berlin, where he shops at the world's second largest grocery store, and meets the man officially knighted as their premier blood sausage maker.

Zane Lamprey travels to the near arctic to sample some of Oslo's more unusual meats; reindeer, whale and the notorious lutefisk, and also goes native with the locals to worship the midnight sun with a traditional Norwegian BBQ.

Zane Lamprey hits the former Soviet Union's capitol city to forage for 47 varieties of mushrooms and dine on heaping bowls of caviar. He also learns how to act in polite society with traditional zakuski hour at Moscow's most famous cafe.

Zane Lamprey takes us on a culinary tour of Hungary's capitol city and prepares a traditional cowboy stew, known as goulash, and finds out why they put paprika in pretty much everything.

Zane Lamprey brings his appetite to beautiful Bologna, Italy, to make literally "homemade" tagliatelle in a local's home, and to learn the secrets of authentic Parmigianino Reggiano.

Zane Lamprey hits up the second largest city in Mexico to see how tortillas are made at the farmer's market, as well as experiencing Pozolé, a local favorite that is rumored to have once been made with some very unusual ingredients.

Zane Lamprey says aloha to the largest of all the Hawaiian Islands, where Japanese and American cultures combined to create a hearty meal that s a local favorite; Loco Moco And what would a trip to Hawaii be without a traditional Luau and more Poi and Spam than you can imagine?