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.
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 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.
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.
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 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.
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.
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.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
