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Sezon 8
Yayınlanma tarihi
Ağu 21, 2018
Andrew Zimmern goes on a gastronomic tour of Las Vegas, NV. From quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai, Sin City has it all.
Andrew Zimmern goes on a gastronomic tour of Las Vegas, NV. From quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai, Sin City has it all.
Yayınlanma tarihi
Ağu 21, 2018
Andrew Zimmern heads to Hawaii's Big Island to take in its laid-back cuisine. From ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken, he dives deep into the island's food culture.
Andrew Zimmern heads to Hawaii's Big Island to take in its laid-back cuisine. From ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken, he dives deep into the island's food culture.
Yayınlanma tarihi
Ağu 28, 2018
Andrew Zimmern explores legendary hotspots and diverse culinary treasures in Hollywood, California. He highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef and Persian ice cream.
Andrew Zimmern explores legendary hotspots and diverse culinary treasures in Hollywood, California. He highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef and Persian ice cream.
Yayınlanma tarihi
Ağu 28, 2018
Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wisconsin. Fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.
Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wisconsin. Fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.
Yayınlanma tarihi
Eyl 04, 2018
Andrew Zimmern explores the treasures of Cape Cod's coastal cuisine. From fried clams to fresh-caught cod, clambakes to cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.
Andrew Zimmern explores the treasures of Cape Cod's coastal cuisine. From fried clams to fresh-caught cod, clambakes to cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.
Yayınlanma tarihi
Eyl 04, 2018
Andrew takes a look at the inventive and time-honored eats of Genoa, Italy. A stunning location bursting with vibrant herbs and ancient technique, Genoa is in one of Italy's smallest
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Andrew takes a look at the inventive and time-honored eats of Genoa, Italy. A stunning location bursting with vibrant herbs and ancient technique, Genoa is in one of Italy's smallest regions, but is home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.
Yayınlanma tarihi
Eyl 15, 2018
Andrew Zimmern checks out the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated
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Andrew Zimmern checks out the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated pork, Andrew finds that the Garden State's cuisine is diverse and bold and gives any major city a run for its money.
Yayınlanma tarihi
Eyl 15, 2018
Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.
Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.
Yayınlanma tarihi
Eki 05, 2018
Andrew introduces the modern city of Kanazawa, Japan, that's filled with deep traditions. From regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.
Andrew introduces the modern city of Kanazawa, Japan, that's filled with deep traditions. From regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.
Yayınlanma tarihi
Eki 06, 2018
Andrew explores the cuisine of Tuscany, Italy, which is rooted in the tradition of "cucina povera" or food made with local, high quality ingredients. Andrew highlights Tuscan specialties
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Andrew explores the cuisine of Tuscany, Italy, which is rooted in the tradition of "cucina povera" or food made with local, high quality ingredients. Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce.
Yayınlanma tarihi
Eki 12, 2018
Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine. From spicy crab curry to sweet, crispy street snacks, Phuket's gastronomy is a feast for the senses.
Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine. From spicy crab curry to sweet, crispy street snacks, Phuket's gastronomy is a feast for the senses.
Yayınlanma tarihi
Eki 12, 2018
Andrew dives in to the laid-back eats of Santa Monica, California. Boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen and many other dishes any seafood lover could want.
Andrew dives in to the laid-back eats of Santa Monica, California. Boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen and many other dishes any seafood lover could want.
Yayınlanma tarihi
Eki 20, 2018
Andrew explores the legendary and timeless cuisine of Lyon, France. The flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World
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Andrew explores the legendary and timeless cuisine of Lyon, France. The flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy." Andrew discovers the traditions and great food that earn chefs in this 2000-year-old city national treasure status.
Yayınlanma tarihi
Eki 20, 2018
Andrew explores the frontier fare of Denver, Colorado. From classic game meats remade for the modern palette to the signature green chili sauce of Den-Mex cuisine, Denver has become the region's cultural hub with an abundance of top-shelf food.
Andrew explores the frontier fare of Denver, Colorado. From classic game meats remade for the modern palette to the signature green chili sauce of Den-Mex cuisine, Denver has become the region's cultural hub with an abundance of top-shelf food.
Yayınlanma tarihi
Eki 27, 2018
Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people. He indulges in local favorites like hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.
Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people. He indulges in local favorites like hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.
Yayınlanma tarihi
Ara 28, 2018
Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo. He explores this meaty mecca by highlighting their slow-cooked Asado meats, a thin-sliced steak sandwich
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Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo. He explores this meaty mecca by highlighting their slow-cooked Asado meats, a thin-sliced steak sandwich called chivito, and breaded and fried beef. Ranked the most livable city in the world, Montevideo is known for easygoing people sipping on their national drink -- yerba mate tea.
Yayınlanma tarihi
Ara 28, 2018
Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavors and local ingredients define Guayaquil's gastronomy, and Andrew tries everything from
.. show full overview
Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavors and local ingredients define Guayaquil's gastronomy, and Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.
Yayınlanma tarihi
May 27, 2020
Andrew Zimmern visits NYC, specifically to scope out Queens' multicultural gastronomy; from hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens has an abundance of edible diversity.
Andrew Zimmern visits NYC, specifically to scope out Queens' multicultural gastronomy; from hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens has an abundance of edible diversity.
Yayınlanma tarihi
Haz 03, 2020
Andrew looks at the diverse eats that define Washington, DC. Full of vibrant communities, DC boasts gastronomy that includes local oysters, Ethiopian chicken stew, spicy Chinese stir-fry and chili-smothered sausages.
Andrew looks at the diverse eats that define Washington, DC. Full of vibrant communities, DC boasts gastronomy that includes local oysters, Ethiopian chicken stew, spicy Chinese stir-fry and chili-smothered sausages.
Yayınlanma tarihi
Haz 17, 2020
Andrew highlights the rustic eats of the Chesapeake Bay area, from steamed shellfish doused in J.O. spice to tender Virginia ham. Regional classics include creamy peanut soup, bacon-wrapped oysters and fried soft-shell crab.
Andrew highlights the rustic eats of the Chesapeake Bay area, from steamed shellfish doused in J.O. spice to tender Virginia ham. Regional classics include creamy peanut soup, bacon-wrapped oysters and fried soft-shell crab.
Yayınlanma tarihi
Haz 24, 2020
Andrew Zimmern highlights the harbor-influenced eats of Boston, including squid ink black pasta, Irish fish and chips and a cool take on a classic roast beef sandwich.
Andrew Zimmern highlights the harbor-influenced eats of Boston, including squid ink black pasta, Irish fish and chips and a cool take on a classic roast beef sandwich.
Yayınlanma tarihi
Haz 29, 2020
Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea -- it's never more than 42 miles away! -- influences the local cuisine.
Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea -- it's never more than 42 miles away! -- influences the local cuisine.
Yayınlanma tarihi
Tem 06, 2020
Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes. Barbecue is still king, but locals are also devoted to a few other sweet specialties.
Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes. Barbecue is still king, but locals are also devoted to a few other sweet specialties.
Yayınlanma tarihi
Tem 13, 2020
Andrew explores the classic comfort foods and modern recipes of Porto, Portugal, the City of Bridges; he tries dried, salty cod baked into a creamy casserole, white bean and tripe stew, octopus rice, and Port wine.
Andrew explores the classic comfort foods and modern recipes of Porto, Portugal, the City of Bridges; he tries dried, salty cod baked into a creamy casserole, white bean and tripe stew, octopus rice, and Port wine.
Yayınlanma tarihi
Tem 20, 2020
Andrew takes a look at the hearty, simple and filling dishes of Frankfurt, Germany. Steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's regal history and lush natural resources.
Andrew takes a look at the hearty, simple and filling dishes of Frankfurt, Germany. Steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's regal history and lush natural resources.
Yayınlanma tarihi
Tem 27, 2020
Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.
Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.
Yayınlanma tarihi
Ağu 03, 2020
Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.
Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.
Yayınlanma tarihi
Ağu 10, 2020
Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.
Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.
Yayınlanma tarihi
Ağu 17, 2020
Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.
Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.
Yayınlanma tarihi
Ağu 24, 2020
Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.
Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.
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