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Stagione 16
Data di messa in onda
Nov 10, 2015
Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!
Andrew learns that hard work runs in the family when it comes to family-run food businesses. From harvesting caviar in Florida to serving moose pot pie in Newfoundland, food just tastes better when the family legacy is at stake!
Data di messa in onda
Apr 26, 2016
Andrew attempts to find the best tacos and sushi in America.
Andrew attempts to find the best tacos and sushi in America.
Data di messa in onda
Mag 03, 2016
Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
Andrew shines a spotlight on rebels pushing food boundaries, from camel ribs to crickets.
Data di messa in onda
Mag 10, 2016
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
Andrew finds pig windpipe, squid jerky and more during a tour of street food in Asia.
Data di messa in onda
Mag 17, 2016
Andrew Zimmern rolls up his sleeves to experience the effort behind some Bizarre Foods favorites. From the factory making Sriracha to a restaurant creating bird nest soup, the business of food takes work.
Andrew Zimmern rolls up his sleeves to experience the effort behind some Bizarre Foods favorites. From the factory making Sriracha to a restaurant creating bird nest soup, the business of food takes work.
Data di messa in onda
Giu 07, 2016
Andrew searches global markets to find cultural foods. From Jamaica's cow skin soup to Morocco's camel ribs, and Nicaragua's raw bull testicles to Panama's iguana eggs, market foods always reflect the truest taste of a country.
Andrew searches global markets to find cultural foods. From Jamaica's cow skin soup to Morocco's camel ribs, and Nicaragua's raw bull testicles to Panama's iguana eggs, market foods always reflect the truest taste of a country.
Data di messa in onda
Giu 14, 2016
Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.
Andrew explores beef-eating cultures around the world. From whole cow head BBQ in Texas to Guatemalan cow eyeball cocktails, raw bull penis in Bangkok to fresh blood in Tanzania, craving cow is a tradition all over the world.
Data di messa in onda
Giu 21, 2016
In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry.
In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry.
Data di messa in onda
Giu 28, 2016
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
Data di messa in onda
Lug 05, 2016
Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
Data di messa in onda
Lug 12, 2016
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
Data di messa in onda
Lug 19, 2016
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Data di messa in onda
Lug 26, 2016
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Data di messa in onda
Ago 02, 2016
Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat,
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Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
Data di messa in onda
Ago 09, 2016
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
Data di messa in onda
Dic 27, 2016
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
Andrew Zimmern travels to some of the coldest places on Earth to see how people survive and eat. He seeks out delicacies like muffler meat and hand-pried sea cucumber -- an array of deliciousness that's sure to beat the chill.
Data di messa in onda
Mar 27, 2018
From Jamaican-infused Chinese food to backyard-trapped woodchuck to stone soup starters, Andrew samples some of the home cooking that brings people together around the world and keeps traditions alive.
From Jamaican-infused Chinese food to backyard-trapped woodchuck to stone soup starters, Andrew samples some of the home cooking that brings people together around the world and keeps traditions alive.
Data di messa in onda
Apr 03, 2018
Andrew explores the humble cuisine of remote mountain and swamp regions in the United States, including chicken-fried squirrel, beer-battered frog legs and stewed pig intestines.
Andrew explores the humble cuisine of remote mountain and swamp regions in the United States, including chicken-fried squirrel, beer-battered frog legs and stewed pig intestines.
Data di messa in onda
Apr 10, 2018
From Boston's Charles River to the Louisiana bayou, some of America's choicest treasures are hidden wherever land meets water. Andrew dives in to sweet clams, smoked whitefish, cow nose stingray, and feral hog meat of our coasts.
From Boston's Charles River to the Louisiana bayou, some of America's choicest treasures are hidden wherever land meets water. Andrew dives in to sweet clams, smoked whitefish, cow nose stingray, and feral hog meat of our coasts.
Data di messa in onda
Apr 17, 2018
Andrew tastes the recipes and traditions passed down by Europe's grandmas. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, today's chefs are rediscovering and revamping old world dishes.
Andrew tastes the recipes and traditions passed down by Europe's grandmas. From fried calf brains to Italian tripe, fish meatballs to stuffed pig head, today's chefs are rediscovering and revamping old world dishes.
Data di messa in onda
Apr 24, 2018
Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
Andrew digs into the beautifully complex, multicultural foods of the Caribbean, including curried conch, Jamaican jerk and tree rat.
Data di messa in onda
Mag 01, 2018
Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
Andrew takes a bite out of the ignored foods of Africa, including traditional pigeon pie in Fez, slow-roasted Ugandan cane rat and a nonstop meatfest with Masaai warriors in Tanzania.
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