Andrew explores the city of Cork, Ireland.
Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.
Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.
Andrew dives in to the meat-centric menu of Zagreb, Croatia.
Andrew Zimmern travels the globe in search of the best beef dishes; he devours mind-blowing barbecue in Austin, Texas, a massive porterhouse steak in Brooklyn, NY, asado in Argentina and wagyu grill in Japan.
Andrew dives into laid-back eats in the seafood lover's paradise of Santa Monica, California.
Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.
Andrew Zimmern explores Harlem, a vibrant New York City neighborhood with a diverse cross-section of cultures. He highlights its colorful restaurants offering soul food, Caribbean classics and even the national dish of Senegal.
Andrew celebrates Pennsylvania Dutch favorites like shoofly pie.
Andrew explores the cuisine of remote Sitka, Alaska.
Andrew Zimmern shares the best of weird and wild Portland, OR, a city whose personality is apparent in its food culture. Local favorites include boozy doughnuts, Thai fish sauce chicken wings, and even crawfish boils.
Andrew explores the bounty of New Hampshire's coastal waters.
Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.
Andrew Zimmern shares a gastronomic tour of the Iowa State Fair.
Andrew highlights the culinary diversity and history of San Francisco.
Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.
Andrew digs in to Puglia, a coastal region in the heel of Italy's boot; Puglia's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.
Andrew Zimmern travels to Bangkok to sample some traditional delicious dishes. He digs into steamed whole bass, massaman curry and loads more.
A gastronomic journey to Kyoto, Japan, featuring Kaiseki, Obanzai and more.
Andrew Zimmern explores the multicultural cuisine of Phoenix, Arizona. A heavy Mexican influence is present throughout the restaurant scene in dishes like chilaquiles and pazole. But Andrew finds that this Southwestern city has much more to offer.
Andrew Zimmern explores the signature dishes of Tahiti. He samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.
Andrew Zimmern heads to Mexico's Pacific coast to explore the local cuisine. In Puerto Vallarta, he tries marinated pork, traditional pozole and skewered mojo fish.
Andrew Zimmern explores the cuisine of Merida, Mexico. He tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces, and much more.
Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.
Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.
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 enjoys tropical flavors on the island of Curacao.
Andrew is on a culinary adventure, exploring the delightful cuisine of Seville, Spain. He tries delicacies like cured Iberico ham, gazpacho and serranito pork sandwiches.
Andrew travels to Fez, the cultural and spiritual capital of Morocco.
Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-fried sweet dough balls.
Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo.
Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador.
Andrew explores the flavors and multicultural cuisine of Phuket, Thailand.
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 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 is an abundance of edible diversity.
Andrew Zimmern looks at the diverse and monumental 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 Zimmern 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 explores Nova Scotia, where the sea influences the local cuisine.
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 the reigning king, but locals are also devoted to a swirled Croatian dessert bread.
Andrew explores the classic foods and modern recipes of Porto, Portugal.
Andrew takes a look at the hearty and filling dishes of Frankfurt, Germany.
Andrew Zimmern returns to the European epicenter of fashion, art and food.
Andrew explores the cuisine of Bermuda, from fish chowder to cassava pie.
Andrew finds southern favorites in Raleigh, Durham and Chapel Hill.
Andrew Zimmern explores the bountiful larder and proud history that provides chefs in the Scottish Highlands with the building blocks for uniquely Highland dishes. Included: Highland beef; sweet, buttery shellfish; handheld meat pies; and smoked salmon.
Featuring Chicago's humble, hearty and world-renowned food scene. Included: juicy rib tips; zesty Polish sausages; and experimental and edible works of art.
Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map. Included: humble shepherd's pie; posh beef Wellington; sizzling seekh kebabs; and smoky Jamaican jerk chicken.
Andrew Zimmern goes on a gastronomic tour of Las Vegas: From quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.
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 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 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 takes a look at the inventive and time-honored eats of Genoa, Italy, home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.
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.
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 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 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."
"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"
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 Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.
Andrew Zimmern digs in to Panama City's classic tastes inspired by the blended cultures that make up the capital city's population. From fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multic
Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.
Andrew Zimmern explores Brussels. He tastes Belgian waffles and steamed mussels.
Andrew Zimmern visits Prague and tastes pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and dumplings.
Andrew Zimmern visits Madrid and tastes roasted piglet, fried calamari sandwiches, and tapas.
From hearty lamb stew with root veggies to a seafood breakfast and cheesy toast, Andrew Zimmern explores the thrifty cuisine of Cardiff, Wales.
From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.
Andrew Zimmern takes in Antigua, Guatemala's vibrant and flavorful cuisine, which includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.
Andrew Zimmern journeys to Marrakesh, Morocco, to reveal unique cooking methods and ancient recipes for dishes like pigeon meat pies, whole lamb slow roasted in underground ovens and tiny balls of pasta hand rolled by women.
The island flavors and culinary mashups of Trinidad and Tobago. Featuring dishes like curried crab with dumplings; crispy fried shark sandwiches; and soft and silky flatbreads perfect for scooping veggies and curries.
Andrew Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.
Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine features fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more.
Featuring Beijing's cuisine. Included: crispy breakfast pancakes; deep bowls of chewy noodles; tender Peking duck; steamed buns; and zesty donkey sandwiches.
Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia; from fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.
Andrew Zimmern highlights Stockholm's herring and traditional Swedish foods, such as pea soup and pancakes, Jansson's temptation, and cinnamon rolls topped with crunchy pearl sugar.
Andrew Zimmern investigates the rich culinary heritage of Jerusalem, including savory classics such as shawarma, falafel, kubbeh and hummus, halva, and bureka; the holy city's edible icons are steeped in history.
Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia, including spicy grilled crab, beef salad, and herbaceous fish and noodle soup, all of which reflect a mission to preserve the uniqueness of Cambodian cuisine.
Andrew Zimmern leaves no meal unexplored in multicultural Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. He also takes a look at the city's seafood and pastries.
Andrew Zimmern prepares cuisines native to Amman, Jordan. These dishes include multi-tiered towers of goat and veggies, lamb cooked in creamy yogurt sauce, a sumac-coated chicken with onions, and fava bean spreads.
Andrew Zimmern visits the Dominican Republic and cooks local cuisines including a whole roast pig, a Lebanese-inspired fried dough pockets, and beef and plantain casseroles.
In Mumbai, India, Andrew Zimmern unveils multicultural flavors and addictive ingredients that include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes, from puffed rice salad to spicy potato mash-ups.
Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway. From reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that are part of tradition.
Andrew Zimmern delights in the flavors of Key West, Florida. He tries a wide range of cuisine, including conch fritters, coconut-pink shrimp, fried-hogfish sandwiches, Cubanos and Key lime pie.
From crispy-fried pork schnitzel and the spiciest chicken on the planet to crunchy pork cracklings and Roman artichokes, Andrew Zimmern travels the globe to find the guiltiest deep-fried pleasures.
Andrew Zimmern reveals the iconic eats of Asheville, N.C. The eclectic food city features tangy barbecue, decadent sweet potato pie, mouthwatering fried chicken, succulent rainbow trout and giant soft-dough biscuits with savory gravy.
Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.
Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.
From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes have earned a place in the international culinary cannon.
From juicy pastrami on rye and black and white cookies to hearty spaghetti with meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.
Andrew Zimmern highlights iconic Berlin street foods such as currywurst and the Berliner jelly-filled doughnut. He also showcases paper-thin weiner schnitzel and the comfort foods of the German beer gardens in this capital city.
Andrew Zimmern explores the big and bold flavors that are decidedly Dallas, from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.
From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew Zimmern shows that the seaside city of Portland, Maine, is loaded with classic New England fare.
Andrew Zimmern highlights foods from Osaka, the gateway to Japan; from panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.
Andrew Zimmern reveals the foods of Santorini. Bursting with beauty and culinary icons of near-mythical proportion, the Greek island is home to tomato fritters, lamb fricassee and nautical delicacies like grilled octopus.
Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From flaky pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew Zimmern shows why Naples is a delicious destination.
Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer. From blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie, these eats showcase Newfoundland's storied history.
From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.
Full of culinary collaboration and contrasting flavors, Andrew Zimmern reveals the iconic foods of Hanoi, Vietnam, including sweet and sour snail soup, ground pork-filled crepes and sweet potato fritters topped with shrimp.
Andrew Zimmern showcases the Tex-Mex favorites of San Antonio, Texas, including puffy tacos and a giant chalupa burger. Other featured foods include slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.
Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.
Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.
From spit-roasted lamb and Dalmatia-style grilled fish to octopus salad and a smoked meat winter staple, Andrew Zimmern highlights the locally grown traditional foods of Dubrovnik, Croatia.
"From the blistering ""Hot Pot"" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination."
Andrew Zimmern highlights traditional dishes from Helsinki, Finland. From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies.
From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.
From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.
In the city where napkins are a necessity and barbecue is religion, Andrew explores Memphis' iconic eats; from fried catfish and thick bologna to juicy ribs and the famous Elvis sandwich, he uncovers flavors found in Memphis.
World famous desserts are showcased from Key lime pie to Black Forest cake.
Andrew explores Singapore's popular foods, including chicken rice and fish head curry.
Andrew explores famous foods in the Twin Cities; from the well-known tater tot hotdish to the popular bundt cake and the iconic Jucy Lucy burger, there's plenty on the menu in Minnesota.
The iconic foods of Manila are highlighted by Andrew as he tours the Philippines' capital city and tastes slow-roasted pork and chicken inasal.
Andrew Zimmern digs into the iconic foods of Rhode Island's capital city, Providence.
Uncovering the most famous foods in a Peruvian city by the sea.
Dungeness crab and teriyaki are among the food highlights of Andrew's trip to Seattle.
Andrew Zimmern feasts on a bounty of multicultural delights in Honolulu.
Andrew Zimmern travels to Marseille, France, where he uncovers the city's iconic dishes, including beef stew and pizza.
Andrew Zimmern gets to know Tel Aviv's most iconic eats, including falafel, hummus and shawarma.
Andrew eats enchiladas and nut rolls during his time in Albuquerque.
"Andrew uncovers the one-of-a-kind tastes of Austin, a city known for ""keeping things weird."" This town excels at meaty classics like barbecue brisket, Texas chili (no beans allowed) and ten-gallon-hat-sized chicken fried steak."
Andrew explores the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.
Andrew Zimmern explores Louisville icons like country ham, burgoo stew and derby pie.
Andrew digs into the diversity of San Juan, Puerto Rico, with comfort foods and beach eats.
The story behind Houston food faves, including Tex-Mex fajitas, Czech pastry and Cajun mash-ups.
Andrew visits Lisbon, Portugal, and takes in the capital city's iconic seafood, pork sandwiches and custard tarts.
Andrew Zimmern turns his taste buds to Sicily's fried street eats, classic cannoli and unique pizza.
Season 2 begins with a tour of San Francisco, which focuses on the city's most delectable foods, including sourdough bread and Crab Louie.
Classic comfort dishes and Southern hospitality are found in abundance in Atlanta, where Andrew fills up on fried chicken, peach cobbler, soul food and sweet tea.
Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.
The specialties of Mexico City are explored, including barbacoa, chicharrón and huarache.
Andrew feasts on the hearty food and rich Slavic culture of Warsaw. Included: He seeks out such iconic eats as pierogi, zapiekanka and paczki.
A look at what makes Amsterdam a delicious place to visit includes Andrew learning about the Dutch classics bitterballen and haring.
Classic Chicago foods are in the spotlight. Included: deep-dish pizza; all-beef hot dogs; chicken Vesuvio; and Garrett Popcorn.
Beer, cheese curds, bratwurst, frozen custard and butter burgers.
Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.
Host Andrew Zimmern travels to Athens in the premiere of this series, which explores the not-to-be-missed unique and exotic foods that define a location. First up: a look at how gyros and souvlaki have been perfected. Also: deep-fried donuts called loukamades; the art of making spanakopita; authentic Greek yogurt.
Andrew tastes the delicacies of Paris, including indulgent steak frites, a croque-monsieur, artisan baguettes, buttery croissants, macarons and crepes.
Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.
Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.
The legendary cuisine of Boston is explored, including New England clam chowder and scrod. Plus, Andrew visits the hotel where Boston cream pie and Parker House rolls were invented.
Host Andrew Zimmern explores the history and culture of Barcelona, Spain, while eating regional dishes, including tapas and crema Catalana.
New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.
Host Andrew Zimmern embarks on a culinary exploration of Tokyo, a city known for such edible icons as sushi and tempura.
Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.
A trip to St. Louis finds Andrew exploring the city's BBQ, toasted ravioli, and gooey butter cake.