Extras
Date de diffusion
Jan 05, 2016
From Chicago's Italian Beef to Paris's Croque Monsieur to Miami's Cuban, Andrew takes us on a world tour by sandwich. Fresh breads, moist meats and secret sauces prove a winning combination for people all over the globe.
From Chicago's Italian Beef to Paris's Croque Monsieur to Miami's Cuban, Andrew takes us on a world tour by sandwich. Fresh breads, moist meats and secret sauces prove a winning combination for people all over the globe.
Les extras ne sont pas suivis
Date de diffusion
Jan 12, 2016
Andrew showcases some of the world's most iconic desserts. These sweet temptations include Boston Cream Pie, Germany's Black Forest Cake and Montreal's maple syrup-laden Pouding Chomeur.
Andrew showcases some of the world's most iconic desserts. These sweet temptations include Boston Cream Pie, Germany's Black Forest Cake and Montreal's maple syrup-laden Pouding Chomeur.
Les extras ne sont pas suivis
Date de diffusion
Jan 19, 2016
Andrew Zimmern explores comfort foods from around the world. From Swiss-style mac 'n' cheese in Zurich to pierogis in Warsaw to Southern fried chicken in Atlanta, these classic dishes will warm you up and make you feel good.
Andrew Zimmern explores comfort foods from around the world. From Swiss-style mac 'n' cheese in Zurich to pierogis in Warsaw to Southern fried chicken in Atlanta, these classic dishes will warm you up and make you feel good.
Les extras ne sont pas suivis
Date de diffusion
Jun 27, 2017
From sweet and salty Cuban sandwiches and zesty whole hog barbecue to mild kielbasa and melt-in-your-mouth cured ham, Andrew Zimmern explores all the best ways we pig out on the world's most popular meat -- pork.
From sweet and salty Cuban sandwiches and zesty whole hog barbecue to mild kielbasa and melt-in-your-mouth cured ham, Andrew Zimmern explores all the best ways we pig out on the world's most popular meat -- pork.
Les extras ne sont pas suivis
Date de diffusion
Juil 18, 2017
Andrew Zimmern explores the primordial tradition of cooking meat over an open flame. From zesty barbecued brisket and Alabama white sauce to Hidalgo-style barbacoa and slow-roasted Jamaican jerk chicken, cooking with fire brings everyone together.
Andrew Zimmern explores the primordial tradition of cooking meat over an open flame. From zesty barbecued brisket and Alabama white sauce to Hidalgo-style barbacoa and slow-roasted Jamaican jerk chicken, cooking with fire brings everyone together.
Les extras ne sont pas suivis
Date de diffusion
Nov 07, 2017
From crispy-fried pork schnitzel and the spiciest chicken on the planet to crunchy pork cracklings and Roman artichokes, Andrew Zimmern travels the globe to find the most guilty deep-fried pleasures.
From crispy-fried pork schnitzel and the spiciest chicken on the planet to crunchy pork cracklings and Roman artichokes, Andrew Zimmern travels the globe to find the most guilty deep-fried pleasures.
Les extras ne sont pas suivis
Date de diffusion
Déc 19, 2017
Andrew explores ancient and contemporary stuffed foods from around the word, including gigantic burritos, bite-sized soup dumplings, savory empanadas, and aromatic dolmades.
Andrew explores ancient and contemporary stuffed foods from around the word, including gigantic burritos, bite-sized soup dumplings, savory empanadas, and aromatic dolmades.
Les extras ne sont pas suivis
Date de diffusion
Jan 02, 2018
Andrew Zimmern divulges some of the steaming hot comfort foods created by cold weather conditions around the world. From gooey cheese fondue in Zurich to hearty Colombian soup to cold
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Andrew Zimmern divulges some of the steaming hot comfort foods created by cold weather conditions around the world. From gooey cheese fondue in Zurich to hearty Colombian soup to cold water crustaceans, frigid temps call for some seriously belly-warming dishes.
Les extras ne sont pas suivis
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