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Temporada 11
Data de estreia
Mar 29, 2021
Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka
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Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka masala, the whimsical curiosity of the people is reflected in the delicious and iconic foods.
Data de estreia
Abr 05, 2021
Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. Locals line up for traditional favorites and artisanal
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Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. Locals line up for traditional favorites and artisanal delicacies like Irish stew, smoked salmon and a blood sausage known as drisheen.
Data de estreia
Abr 12, 2021
Andrew showcases Calabria, a rugged region in the toe of Italy's boot and a relatively unknown side of the country that outsiders rarely see. Due to the area's fertile soil, seaside
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Andrew showcases Calabria, a rugged region in the toe of Italy's boot and a relatively unknown side of the country that outsiders rarely see. Due to the area's fertile soil, seaside location and mountainous interior, Calabria's diverse ingredients shine in signature dishes like fileja noodles with goat, parmigiana di melanzane and anchovy stroncatura.
Data de estreia
Abr 19, 2021
Andrew digs in to Puglia, a coastal region in the heel of Italy's boot known for its whitewashed hill towns and centuries-old farmlands. Known as "The Garden of Italy" for its prolific
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Andrew digs in to Puglia, a coastal region in the heel of Italy's boot known for its whitewashed hill towns and centuries-old farmlands. Known as "The Garden of Italy" for its prolific wheat fields, vineyards and olive groves, the area's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.
Data de estreia
Abr 26, 2021
Andrew dives in to the fairytale-like city of Zagreb, Croatia, a booming capital with a reverence for grandmother food. The city's cuisine has a meat-centric menu and celebrates iconic
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Andrew dives in to the fairytale-like city of Zagreb, Croatia, a booming capital with a reverence for grandmother food. The city's cuisine has a meat-centric menu and celebrates iconic dishes like porky kotlovina, tender veal cheeks and savory stuffed peppers.
Data de estreia
Mai 03, 2021
From peasant food to royal snacks, Andrew reveals what makes the food scene in Krakow, Poland, so delicious. The city's edible symbols take the form of pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.
From peasant food to royal snacks, Andrew reveals what makes the food scene in Krakow, Poland, so delicious. The city's edible symbols take the form of pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.
Data de estreia
Mai 10, 2021
Andrew spotlights the glamorous desert oasis of Palm Springs, CA. The sunny resort city features new and iconic eateries serving up dishes like grilled rib eye and composed bone marrow
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Andrew spotlights the glamorous desert oasis of Palm Springs, CA. The sunny resort city features new and iconic eateries serving up dishes like grilled rib eye and composed bone marrow butter, the popular reuben stacker and the classic date milkshake.
Data de estreia
Mai 17, 2021
Andrew explores Santa Fe, NM, a town intent on preserving its storied culture. Native American, Spanish and Mexican traditions converge to form mouthwatering dishes like slow-roasted carne adovada, chile rellenos and light-as-air sopapillas.
Andrew explores Santa Fe, NM, a town intent on preserving its storied culture. Native American, Spanish and Mexican traditions converge to form mouthwatering dishes like slow-roasted carne adovada, chile rellenos and light-as-air sopapillas.
Data de estreia
Mai 24, 2021
Andrew Zimmern explores the street food being fried, skewered or sandwiched around the world, from smoked sausages in Chicago and fish tacos in Baja, Mexico, to pani-puri in India and chimney cakes in Budapest.
Andrew Zimmern explores the street food being fried, skewered or sandwiched around the world, from smoked sausages in Chicago and fish tacos in Baja, Mexico, to pani-puri in India and chimney cakes in Budapest.
Data de estreia
Mai 31, 2021
Andrew Zimmern travels the globe in search of the best beef dishes. He devours mind-blowing barbecue in Austin, TX, and a massive porterhouse steak in Brooklyn, NY. Then he savors
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Andrew Zimmern travels the globe in search of the best beef dishes. He devours mind-blowing barbecue in Austin, TX, and a massive porterhouse steak in Brooklyn, NY. Then he savors Tex-Mex fajitas in Houston, TX, heads to Argentina for asado and is off to Asia for short ribs in Seoul and wagyu grill in Japan. Finally, Andrew enjoys some of the finest beef in Europe, which comes from Scottish Highland cattle.
Data de estreia
Jun 07, 2021
Andrew Zimmern explores the comfort food of the South. He visits a historic cafe in Atlanta for fried chicken, a Memphis joint for ribs and a Jackson, MS, institution for authentic soul
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Andrew Zimmern explores the comfort food of the South. He visits a historic cafe in Atlanta for fried chicken, a Memphis joint for ribs and a Jackson, MS, institution for authentic soul food. Then he checks out biscuits in Nashville, oysters and frogmore stew near Charleston, SC, and finally shrimp and grits in Savannah.
Data de estreia
Jun 14, 2021
Andrew Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.
Andrew Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.
Data de estreia
Jun 21, 2021
Andrew Zimmern looks back on favorite dishes that are also original inventions. Whether they were created out of necessity, the result of a happy accident or icons dreamed up for royalty, the origins of these edible icons are one-of-a-kind.
Andrew Zimmern looks back on favorite dishes that are also original inventions. Whether they were created out of necessity, the result of a happy accident or icons dreamed up for royalty, the origins of these edible icons are one-of-a-kind.
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