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Temporada 12
Fecha de emisión
Mar 03, 2014
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
Fecha de emisión
Mar 10, 2014
Andrew recalls memorable experiences shared with tribes around the world!
Andrew recalls memorable experiences shared with tribes around the world!
Fecha de emisión
Mar 17, 2014
Andrew recalls his most memorable hunting experiences.
Andrew recalls his most memorable hunting experiences.
Fecha de emisión
May 12, 2014
From skinning a muskrat in Maryland, to Beaver chili in Maine and even 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, to Beaver chili in Maine and even cooking up stir-fried rat in Thailand, Andrew's talking about and tasting all things critters. Hair, tails, and nails included.
Fecha de emisión
Feb 13, 2018
Andrew dives into the culinary treasures of Italy's majestically beautiful Amalfi Coast. He samples raw red mullet aboard a fishing boat, tastes years-old fish sauce and tucks into Mama Agata's cloud-like meatballs.
Andrew dives into the culinary treasures of Italy's majestically beautiful Amalfi Coast. He samples raw red mullet aboard a fishing boat, tastes years-old fish sauce and tucks into Mama Agata's cloud-like meatballs.
Fecha de emisión
Feb 20, 2018
Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder and roe deer brains cooked over an open fire.
Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder and roe deer brains cooked over an open fire.
Fecha de emisión
Feb 27, 2018
Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish. Along the way, he experiences native traditions and digs into porcupine heart, acorn mush cake and elk jerky.
Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish. Along the way, he experiences native traditions and digs into porcupine heart, acorn mush cake and elk jerky.
Fecha de emisión
Mar 06, 2018
Andrew explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico. He eats wild boar in native cactus, stinkbug salsa and seven-chili rabbit stew before trying sweaty tacos inspired by Aztec ingredients.
Andrew explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico. He eats wild boar in native cactus, stinkbug salsa and seven-chili rabbit stew before trying sweaty tacos inspired by Aztec ingredients.
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