Bölümleri izlendi olarak işaretlemek için oturum açman gerekiyor. Giriş yap veya kaydol.
Sezon 15
Yayınlanma tarihi
Eyl 28, 2015
Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.
Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.
Yayınlanma tarihi
Eki 06, 2015
Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Yayınlanma tarihi
Eki 13, 2015
Mushrooms delivered to the presidential palace; brined ham delivered to the presidential palace; aging artisanal French cheese.
Mushrooms delivered to the presidential palace; brined ham delivered to the presidential palace; aging artisanal French cheese.
Yayınlanma tarihi
Eki 20, 2015
Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.
Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.
Yayınlanma tarihi
Kas 03, 2015
Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
Yayınlanma tarihi
Kas 17, 2015
Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
Yayınlanma tarihi
Kas 24, 2015
Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.
Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.
Yayınlanma tarihi
Ara 08, 2015
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
The best food experiences are often served with a side of adrenaline. From midnight spearfishing in the Alaskan wilderness to eating poisonous vipers in Philadelphia, Andrew goes out of his comfort zone to find the best bites.
Yayınlanma tarihi
Ara 15, 2015
Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!
Andrew does his part to help restore the planet's natural balance one meal at a time. From tossing rocks at pigeons in Virginia to bowfishing carp in Minnesota, Andrew combats nature's most troublesome pests with a knife and fork!
Yayınlanma tarihi
Ara 22, 2015
With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples rotten food from around the world.
With many dishes, spoilage is a good thing and letting food rot can work wonders! From decayed lamb in the Faroe Islands to 32-year-old Korean bean paste to Peruvian rotten potato cheese, Andrew samples rotten food from around the world.
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